topic 3.1, 3.2, 7.5: water, carbs , lipids and proteins
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Topic 3.1, 3.2, 7.5: Water, Carbs , Lipids and Proteins. IB BIOLOGY. Elements. Atoms form molecules/compounds Bonds: covalent (atoms share electrons) or ionic (atoms give/receive electrons). H - Hydrogen. C - Carbon. Na - Sodium. Sodium Chloride. Cl - Chlorine. Ions. Methane. - PowerPoint PPT PresentationTRANSCRIPT
Topic 3.1, 3.2, 7.5:
Water, Carbs, Lipids and Proteins
IB BIOLOGY
ElementsAtoms form molecules/compoundsBonds: covalent (atoms share electrons) or ionic (atoms give/receive electrons).
H - HydrogenC - Carbon
Na - SodiumCl - Chlorine Methan
e
Sodium ChlorideIons
Elements / Minerals Most frequent elements: Carbon, Hydrogen, Oxygen and Nitrogen
Other elements:- Sulfur (S): proteins/enzymes, plant growth- Calcium (Ca): teeth, bones, cell wall component, muscle and nerve function- Sodium (Na+): water balance (osmoregulation), muscle contraction, nervous impulse- Potassium (K+): nervous impulse - Iodine (I): thyroid hormones- Phosphorus (P): plant growth, bones/teeth, nucleic acids- Iron (Fe): needed for chlorophyll formation /photosynthesis, red blood cells
(hemoglobin)
Water and its properties
POLAR = Oxygen attracts electrons more strongly
Hydrogen BondsThe water molecules attract each other
Hydrogen bonds form (not real bond – strong attraction force)
Water propertiesTransparent: allows plants/algae to survive under waterStrong cohesion forces (polar molecule) = high surface tension (force between molecules at surface) = insects can walk on it/water goes from roots to leavesGood solvent for polar molecules = good transport medium (ex. blood, plants) + medium for chemical reactions
Water propertiesThermal properties (due to high specific heat, heat of fusion/vaporization) Consequences:1) can absorb larger amounts of energy and still remain liquid. Ex: large body of water can act as a buffer2) coolant effect = water absorbs large amounts of heat and cools the body (sweat)Ice floats, protecting the water below from freezing, allowing organisms to survive
Organic and Inorganic Compounds
Organic = all molecules containing carbon found in living systems exceptions: CO2 and carbonates (salt of carbonic acid - CO3
2− - ex: calcium carbonate and carbonated water)Main organic substances (macromolecules):-Carbohydrates-Lipids-Proteins-Nucleic Acids
Inorganic = all substances that are not organic
Carbohydrates Most abundant Short term energy storage General molecular formula (CH2O)n
Basic unit: monosaccharides (fructose, glucose, galactose) Two monosaccharides: disaccharides (maltose, lactose,
sucrose) Anything larger than this: polysaccharides (starch, glycogen,
cellulose)
Monosaccharides
Glucose: one of main products of photosynthesis, starts cellular respiration - cell uses it as a source of energyGalactose: sugar in milk Fructose: sugar found in honey, fruits, vegetablesRibose/Deoxyribose: RNA/DNA structure
DisaccharidesSucrose — common table sugar = glucose + fructose
Lactose — major sugar in milk = glucose + galactose
Maltose — product of starch digestion = glucose + glucose
Polysaccharides Starches: plant storage
(excess glucose)- before starches can enter (or
leave) cells, they must be digested. The hydrolysis of starch is done by an enzyme called amylase.
Glycogen: animals storage (excess glucose).
-The liver and skeletal muscle are major deposits of glycogen.
Cellulose: plant structure (cell wall). Probably the single most abundant organic molecule in the biosphere. (fibers – paper, cotton)
Starch grains in potato cells
Cellulose fibers
Condensation/Hydrolysis
Condensation: 2 molecules are joined together + loss of 1 water moleculeHydrolysis: water helps break two units (monomers)
Lipids/FatsGlycerol + fatty acid chains
Large number of C - H bonds = non-polar molecules. Insoluble in water
Functions: -Long term energy storage-Thermal insulation (Arctic animals)-Major component of the cell membrane The fatty "tail" is non-polar (Hydrophobic) The phosphate "head" is a polar (Hydrophilic)
phospholipid
FatsSaturated: full of hydrogens – solid at room temperature
Unsaturated: one or more double bonds connecting carbons – liquid at room temperature
FatsCis – Trans-Oil for frying causes some of the cis bonds to convert to trans bonds. Fatty acids with trans bonds are carcinogenic.
All steroids (testosterone, estrogen, progesterone, cortisone…) and Vitamin D need cholesterol to be made.Cholesterol = controls how fluid the cell membrane will be
Energy contentAnimals use fats for energy storageFat stores lots of calories in a small space - 9Kca/g - against carbs (4Kcal/g)
ProteinsMade of amino acidsContain nitrogenMany functions:-Structural (muscles, collagen, keratin) -Enzymes (metabolism)-Carriers (hemoglobin, albumin)-Antibodies-Hormones (ex. insulin)-Membrane pumps (ATP pumps), receptors, neurotransmitters-Movement (actin, myosin)
Peptide Bondpeptide bond = joins two amino acids