Transcript Chemistry of lifex

Chemistry of Life
Biology – S1
Properties of Water

Mr. Anderson on the properties of water

http://viewpure.com/iOOvX0jmhJ4
Chemistry of Life
Inorganic Compounds: compounds that don’t contain
carbon
•CO2 + CO inorganic because they don’t bond with H
•Examples: sand, minerals, soil, stone, blood and salts
•Living things contain large amounts of inorganic substances
Organic Compounds: carbon-containing compounds
•carbon forms very stable bonds with hydrogen
What is organic and inorganic in this collage of photos
Main Elements in Living Organisms
Element
Sources
Macromolecule
Carbon (C)
Food
Carbs, Fats, Proteins
Oxygen (O)
Food, Air, Water
Carbs, Fats, Proteins
Hydrogen (H)
Food, Water
Carbs, Fats, Proteins
Nitrogen (N)
Food
Proteins
Phosphorus (P)
Food
ATP, DNA,RNA
Sulfur, Potassium, Sodium, Magnesium, Silicon, Fluorine, Calcium
Why is Ca in front of P on this chart?
Macromolecules Concept Map
Carbon
Compounds
include
Carbohydrates
Lipids
Nucleic acids
that consist of
that consist of
that consist of
that consist of
Sugars and
starches
Fats and oils
Nucleotides
Amino Acids
which contain
Go to
Section:
which contain
which contain
Proteins
which contain
Carbon,
hydrogen,
oxygen
Carbon,
hydrogen,
oxygen
Carbon,hydrogen,
oxygen, nitrogen,
phosphorus
Carbon,
hydrogen,oxygen,
nitrogen,
CHO
CHO
CHONP
CHON
Major Chemical Compounds of Life
• Compound: combination of two or more different atoms
1 Water (H2O): one of a few liquids at normal pressures and temps. Mercury
(Hg) too.
• most common reactions in the body involve adding or removing water
• used as a solvent
A Cohesion: same molecules attracted to each other
• Ex: surface tension and capillary action
B Adhesion: different kinds of molecules are attracted to each other
• Ex: water molecules to cellulose in the xylem of trees
How does water get to the
tops of the tallest trees?
2 Carbon Dioxide (CO2): toxic to us,
levels above 20% can kill you (canary in
the coal mine?)
3 Ammonia (NH3): Toxic to us, amino
groups are turned into ammonia, which in
turn is converted to urea, dumped into the
blood and concentrated by the kidneys.
4 Sodium Chloride (NaCl): electrolyte
that regulates water balance, pH, and
osmotic pressures
Carbohydrates: made of carbon, hydrogen and oxygen (CHO)
•CH2O
•1:2:1 ratio
3 Classes
• saccharide= sugar
• Monosaccharide- simple sugars, most are sweet tasting and
dissolve easily
• Ribose-sugar in RNA and ATP
• Deoxyribose-sugar in DNA
• Glucose-simple plant sugar
• Galactose- found in dairy products and sugar beets
• Fructose- found in fruits, vegetables, sugar cane and honey
• Xylose-wood sugar, not absorbed by humans
• Glucose, galactose and Fructose and be absorbed directly
into the bloodstream
• Main fuel for cellular activity.
Less sweet on top, more sweet on bottom
*HFCS-42% = High fructose corn syrup 42% fructose 53% glucose (beverages, baked go
* Invert sugar = syrups created by combining 2 simple sugars
•2 Disaccharide- short chain of two or more sugars that are bonded together by
dehydration synthesis
•Lactose= glucose + galactose
•Sucrose= glucose + fructose
•Maltose= glucose + glucose
POPULATION
Can you identify
any trends here?
Source: Robert D. McCracken,
"Lactase Deficiency: An Example of
Dietary Evolution,"
Current Anthropology 12 (Oct.-Dec.
1971, pp. 479-517) and Norman
Kretchner, "Lactose
and Lactase," Scientific American
277 (Oct. 1972, pp. 71-78)
U.S.
European Americans
Latinos (Hispanic
Americans)
African Americans
Native Americans
Asian Americans
Mexico
Europe
Sweden
Switzerland
Spain
Finland
Estonia
England
Hungary
Greece
Jordan
Africa
Southern Sudan (cattle
herders)
Ibo and Yoruba (Nigeria)
Asia
Japan
Thailand
Australia (Aborigines)
LACTOSE
INTOLERANT
ADULTS
2-19 %
52 %
70-77 %
95 %
95-100 %
83 %
4%
12 %
15 %
18 %
28 %
32 %
37 %
88 %
79 %
17 %
99 %
90 %
99 %
85 %
•Polysaccharide: complex carbohydrates, long chains (a few hundred to
a few thousand monosaccharides)
•Examples: starch, cellulose, glycogen, and chitin
•Starch: is made entirely of glucose, broken down by hydrolysis
•Glycogen: made of glucose, in animals stored in our liver and
muscles, branches frequently
•Glucagon: pancreatic hormone that breaks down glycogen, acts
opposite of insulin (negative feedback mechanism)
•Cellulose: most abundant organic compound on Earth
•polymer of glucose
•very difficult to hydrolyze by most animals
•commonly known as indigestible fiber (colon health)
•Chitin: found in exoskeletons of many insects, cell walls of fungi
(makes fresh mushrooms crisp)
The arrangement of cellulose in plant cell walls
Starch and cellulose molecular models
 Glucose
 Glucose
Cellulose
Starch
Polymerization- large carbon compounds(polymers) are formed by
joining together smaller compounds (monomers)
• a way to form complex molecules (like starch, cellulose,
glycogen)
Dehydration Synthesis: (Builds=anabolic) linking of monomers
together with the removal of a water molecule
• glucose + glucose= maltose
• glucose + fructose=sucrose
One reason why water is important on a daily basis
Hydrolysis: (Tears apart-catabolic) reverse of dehydration synthesis,
adding water to break bonds (digestion)
Dehydration Synthesis and Hydrolysis animation
Video: http://viewpure.com/VGHD9e3yRIU
Lipids
• mostly non-polar (hydrophobic)
• oils are a type of fat made from glycerol and fatty
acids
• greasy and oily to the touch
• used for stored energy 9cal/gram.
3 functions of lipids:
1. store energy – (adipose tissue slide)
Very Fat Bear
2. build membranes- cellular
3. chemical messengers- myelin sheath
around nerve cell
• Triglycerides: means fat
• 3 fatty acids (tri) bonded to a glycerol
• Unsaturated: fatty acids with double
bonds
• liquid at room temperature
• kinks in structure prevent
solidification
• corn oil, olive oil, vegetable oil,
most plant fats
• Saturated: fats with the maximum
number of hydrogen
• most animal fats, butter, lard
• solids at room temp
“HYDORGENATED VEGETABLE
OILS” (AKA Trans fat)
(margarine) unsaturated fats
that have been converted to
saturated fats by adding
Hydrogen
-Break down HDL and raises LDL
-Heart disease will follow
• Waxes
• one fatty acid linked to an alcohol
• firm and repel water (hydrophobic)
• Cutin: makes up most of the cuticles that cover plant
parts
• Birds: wax secretions help keep feathers dry
• Lanolin: wax found in wool
• Carnauba wax: wax from palm leaves
• Phospholipids- structurally similar to fats but also contain a
phosphorus and only have two fatty acid chains instead of three
• major component of cell membranes- tail is hydrophobic and
the head is hydrophilic
Head
Tail
Video: http://viewpure.com/2Jgb_DpaQhM
• Proteins
• most diverse of all biological molecules
• made by bonding amino acids together is specific orders
• Amino acids
• monomers (building blocks) of proteins
• over 500 different AA are known
• 20 AA are standard and make many different kinds of proteins
• 9 are considered essential (must get from the diet) our body can’t make them
• the shape determines the function of the protein
*Failure to obtain enough of even 1 of
the 10 essential amino acids, those
that we cannot make, results in
degradation of the body's proteins—
muscle and so forth—to obtain the one
amino acid that is needed. Unlike fat
and starch, the human body does not
store excess amino acids for later use—
the amino acids must be in the food
every day.
7 Classes of Proteins
1. Enzymes: help speed up chemical
reactions (catalyst) without itself
being changed (LOCK and KEY)
• active site where substrate
attaches
Examples in our bodies
• protease- breaks down proteins in
meat, nuts, eggs,cheese
• pepsin- breaks down proteins to
peptides
• peptidase- breaks down peptides to
amino acids
Enzymes/catalyst
animation
2. Structural: build feathers, bones, cartilage, webs
Keratin- makes up hair and nails
•Collagen- makes up bone
and cartilage
3. Transport: move molecules
across cell membranes,
• hemoglobin-moves oxygen
to our body
• insulin- controls glucose
metabolism
4. contractile: provide muscular movement (actin
and myosin- slide filament theory of
contractions)
5. storage- (egg white) source of AA for embryo
6. defensive- antibodies, blood clotting
7. signal- hormones
Denaturation- polypeptide chains unravel and lose their
shape and function (frying an egg) clear proteins are
denatured and they get white (useless)
Video: http://viewpure.com/NNASRkIU5Fw
Nucleic Acids: polymers made up
of nucleotides used to transfer
genetic information
Nucleotides: small organic
compounds with a sugar, a
phosphate group and a base
3 Parts to a Nucleotide
1. 5-C sugar
2. phosphate group
3. Nitrogenous base
Protein Synthesis: the making of proteins.
• involves both DNA and 3 types of RNA