Bite-Sized Biochemistry #1: Basics

Lecture by Kevin Ahern of Oregon State University discussing Protein Structure II in BB 450.

This course can be taken for credit (wherever you live) via OSU's ecampus. For details, see http://ecampus.oregonstate.edu/soc/ecatalog/ecourselist.htm?termcode=all&...

See the full course at http://oregonstate.edu/instruction/bb450/index.html

Download Metabolic Melodies at
http://www.davincipress.com/metabmelodies.html

Related courses include
BB 350 - http://oregonstate.edu/instruction/bb350/
BB 451 - http://oregonstate.edu/instruction/bb451/
BB 100 - http://oregonstate.edu/instruction/bb100/

Highlights Basics

1. Students are responsible for completely reading the syllabus and understanding what is in it.

2. Covalent bonds are VERY strong bonds that hold atoms/molecules together. Covalent bonds are the 'glue' that holds together biomolecules.

3. Hydrogen bonds are much weaker bonds that are also important in biological molecules. Hydrogen bonds arise from uneven sharing of electrons betweeen, for example a nitrogen and a hydrogen or an oxygen and a hydrogen. In each case, the hydrogen ends up with a partial positive charge and the other atom has a partial negative charge. The partial positive charge of the hydrogen may be attracted to a partial negative charge on another oxygen or hydrogen. These bonds are weaker than covalent bonds, but are VERY important in stabilizing protein and DNA structures.

4. Water has its relatively high boiling point due to its numerous hydrogen bonds. The double helix of DNA is held together by hydrogen bonds between the individual bases.

5. Hydrogen bonds are additive, so they provide great stability in numbers (as in across a chromosome), but less stability locally (one can easily pull them apart when DNA needs to replicatie).

6. Hydrogen bonds are some of the stabilizing forces of proteins. Since protein function depends on protein structure, forces that disrupt hydrogen bonds (such as heat) tend to disrupt protein structure and function. It is because of this that cooking food kills bacteria, because it denatures their proteins. Since proteins are the "workhorses" of cells, loss of protein function means loss of cell function, which means death.

Category:

Education

Tags:

• basics
• biochemistry
• bonds
• covalent
• hydrogen
• water
• boiling
• DNA
• forces
• proteins
• structure
• function
• educational
• basic
• fundamentals
• simple
• easy
• clear
• tutorial
• life
• tips
• health
• healthy
• medicine
• medical
• help
• television show
• computer
• math
• Kevin
• Ahern
• Lesson
• Teachers
• Free
• University
• Tutorial
• Learn
• Tube
• Learning
• Tutorials
• Resource
• science
• scientist
• scientific
• learn
• Lessons
• Education
• Students
• Television Show
• Reality
• School

[kanchena]

this is realy good