the chemistry of life. the nature of matter atoms all things are made of matter all things are made...
TRANSCRIPT
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The Chemistry of Life
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The Nature of MatterAtoms
All things are made of matter
Atom -basic unit of all matter Normally it is
electrically neutral (no charge)
Parts of the atomProtonsNeutronsElectrons
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The Nature of Matter Protons
Protons + charged particle In the center of the
atom-nucleus Heavy
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The Nature of Matter Neutrons
Neutrons Neutrally charged
particle In the nucleus Heavy
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The Nature of Matter Electrons
Electrons - charged
particle In constant
motion in orbitals surrounding the nucleus
Light
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The Nature of MatterElements
Element-pure substance that consists of just one type of atom
114 in the periodic table – Only about 2 dozen commonly found in living things
Atoms have a 1 or 2 letter symbol
C = carbon N = nitrogen H = hydrogen O = oxygen, etc.
6
CCarbon12.011
Atomic Number= # of protons=#electrons
Atomic Mass= # of protons + # of neutrons
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Where is Sodium?What is its atomic number?
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Nonradioactive carbon-12 Nonradioactive carbon-13 Radioactive carbon-14
6 electrons6 protons6 neutrons
6 electrons6 protons8 neutrons
6 electrons6 protons7 neutrons
Isotopes of Carbon
• Isotopes--atoms of same element w/ a different # of
neutrons
The Nature of MatterIsotopes
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The Nature of MatterRadioactive Isotopes
Isotope with unstable nucleus due to extra neutrons Break down at a constant
rate Give off dangerous
radiation Have uses too
C-14 dating- determines ages of rocks by analyzing isotopes found in them
Cancer treatment
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The Nature of MatterCompounds
In nature, most elements are found combined with other elements in nature.
A chemical compound is a substance formed by the chemical combination of two or more elements in definite proportions.
The atoms in compounds are held together by chemical bonds.
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The Nature of MatterBonding
Bonding -for some atoms to be stable they must gain, lose, or share electrons with another atom.
2 types of bonds-Ionic-Covalent
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The Nature of MatterIonic Bonds
Ionic bonds - electrons transferred from one atom to another
Valence electrons- electrons in the last energy level of an atom
Formation of ions-negatively or positively charged atoms
The oppositely charged ions attract, forming the ionic bond
NaCl has ionic bonds
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Sodium atom (Na) Chlorine atom (Cl) Sodium ion (Na+) Chloride ion (Cl-)
Transferof electron
Protons +11Electrons -11Charge 0
Protons +17Electrons -17Charge 0
Protons +11Electrons -10Charge +1
Protons +17Electrons -18Charge -1
Ionic Bonding
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The Nature of MatterCovalent Bonds
Covalent bonds --sharing electrons
Stronger than ionic Molecule--formed when
atoms are joined in a covalent bond
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Properties of Water
Water covers ¾ of Earth’s surface
Most abundant molecule in living things
Universal solvent…dissolver of many substances found on Earth
Connects all parts of the world with others.
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Properties of WaterPolar Molecule
Water has covalent bonds Water bonds are polar-
unequal sharing of electrons. Oxygen “pulls” harder on
negative electrons than H—gives O slight negative charge.
**Water has polar, covalent bonds
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Properties of WaterHydrogen Bonds
Polarity causes water molecules to attract each other like magnets
H (+) attracts O (-) forming a hydrogen bond
Gives water special properties
Cohesion
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Properties of WaterHydrogen Bonds
Hydrogen bonds are not as strong as covalent or ionic
Waters ability to form multiple hydrogen bonds is responsible for many of it’s special properties Cohesion – is an attraction between
molecules of the same substance Adhesion – is an attraction between
molecules of different substances
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Properties of WaterSolutions
Solutions occur when one substance is dissolved in another.
Solute -gets dissolved Solvent -does the dissolving. Saltwater
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What is the pH scale? The pH
scale measures how acidic or
basic a solution is.
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The pH scale The pH scale is the
concentration of hydrogen ions in a given substance.
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Identifying Acids and BasesAcids have a ph from 0-6 Lower pH value indicates a
stronger acid.
Bases have a pH from 8-14 Higher pH value indicates a
stronger base.
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Definitions of Acids and Bases An acid is a substance that
breaks into ions in an aqueous solution.
A Base (alkaline) is a substance that breaks into ions in an aqueous solution.
Note: aqueous solution is any solution where is the solvent.
H
OH
OH
OH 2
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Did we Miss something??
What happens when the pH of a substance is 7?
Ans: A pH level of 7 indicates a Neutral Substance i.e: Water!
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Test Your Knowledge
What is the range of an ACID on the pH scale?
Ans: 0-6
What is the range of a BASE and what is another name for a BASE?
Ans: 8-14, Alkaline
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Characteristics Of Acids
Acids can be characterized by:
1. A sour taste.
2. It turns blue litmus paper red
3. It tastes sour. Try drinking lemon juice (citric acid)
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Characteristics of Bases
A Base is characterized by:
1. A bitter taste. (Milk of Magnesia)
2. It feels slippery. (Soapy Water)
3. It turns Red Litmus Blue.
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Why Learn about Acids & Bases?
What do you think is the pH level of miami dade county tap water?
The pH of a swimming pool must be checked periodically. Why?
Is it important for Lakes & Rivers to maintain a certain pH?
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Today’s Experiment
Test the pH of Pepsi, tap water, and drain cleaner
GOOD LUCK!!!
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Properties of WaterBuffers
Human homeostasis-human blood must be b/t pH 6.7-7.5
Body uses buffers, which are weak acids or bases, to neutralize sharp changes in blood pH
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Macromolecules
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Organic Compounds
Compounds that contain CARBON are called organic.
Macromolecules are large organic molecules.
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Carbon (C) Carbon has 4 electrons in
outer shell.
Carbon can form covalent bonds with as many as 4 other atoms (elements).
Usually with C, H, O or N.
Example: CH4(methane)
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Macromolecules
Large organic molecules. Also called POLYMERS. Made up of smaller “building
blocks” called MONOMERS. Examples:
1. Carbohydrates2. Lipids3. Proteins4. Nucleic acids (DNA and
RNA)copyright cmassengale
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Question:How Are
Macromolecules Formed?
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Answer: Dehydration Synthesis
Also called “condensation reaction”
Forms polymers by combining monomers by “removing water”.
HO H
HO HO HH
H2O
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http://nhscience.lonestar.edu/biol/dehydrat/dehydrat.html
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Question: How are
Macromolecules separated or
digested?
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Answer: Hydrolysis
Separates monomers by “adding water”
HO HO HH
HO H
H2O
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Carbohydrates
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Carbohydrates
Small sugar molecules to large sugar molecules.
Examples:A. monosaccharideB. disaccharideC. polysaccharide
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CarbohydratesMonosaccharide: one sugar
unit
Examples: glucose (C6H12O6)
deoxyriboseriboseFructoseGalactose
glucose
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CarbohydratesDisaccharide: two sugar
unitExamples:
Sucrose (glucose+fructose)
Lactose (glucose+galactose)
Maltose (glucose+glucose)glucoseglucose
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CarbohydratesPolysaccharide: many sugar
unitsExamples: starch (bread,
potatoes)glycogen (beef
muscle)cellulose
(lettuce, corn)
glucoseglucose
glucoseglucose
glucoseglucose
glucoseglucose
cellulose
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Lipids
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Lipids General term for compounds
which are not soluble in water. Lipids are soluble in hydrophobic
solvents. Remember: “stores the most
energy” Examples: 1. Fats
2. Phospholipids3. Oils4. Waxes5. Steroid hormones6. Triglycerides
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LipidsSix functions of lipids:
1. Long term energy storage2. Protection against heat loss (insulation)3. Protection against physical shock4. Protection against water loss5. Chemical messengers (hormones)6. Major component of membranes (phospholipids)
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LipidsTriglycerides:
composed of 1 glycerol and 3 fatty acids.
H
H-C----O
H-C----O
H-C----O
H
glycerol
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
fatty acids
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
O
C-CH2-CH2-CH2-CH =CH-CH2 -CH
2 -CH2 -CH
2 -CH3
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Fatty AcidsThere are two kinds of fatty acids you may
see these on food labels:
1. Saturated fatty acids: no double bonds (bad)
2. Unsaturated fatty acids: double bonds (good)
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
saturated
O
C-CH2-CH2-CH2-CH=CH-CH2 -CH
2-CH2 -CH
2 -CH3
=
unsaturated
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Proteins
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Proteins (Polypeptides)
Amino acids (20 different kinds of aa) bonded together by peptide bonds (polypeptides).
Six functions of proteins:1. Storage: albumin (egg white)2. Transport: hemoglobin3. Regulatory: hormones4. Movement: muscles5. Structural: membranes, hair, nails6. Enzymes: cellular reactions
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Proteins (Polypeptides)
Four levels of protein structure:A. Primary StructureB. Secondary Structure C. Tertiary Structure D. Quaternary Structure
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Primary StructureAmino acids bonded
together by peptide bonds (straight chains)
aa1 aa2 aa3 aa4 aa5 aa6
Peptide Bonds
Amino Acids (aa)
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Secondary Structure 3-dimensional folding
arrangement of a primary structure into coils and pleats held together by hydrogen bonds.
Two examples:
Alpha Helix
Beta Pleated Sheet
Hydrogen Bonds
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Tertiary Structure Secondary structures bent and
folded into a more complex 3-D arrangement of linked polypeptides
Bonds: H-bonds, ionic, disulfide bridges (S-S)
Call a “subunit”.
Alpha Helix
Beta Pleated Sheet
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Quaternary Structure
Composed of 2 or more “subunits”
Globular in shape Form in Aqueous
environments Example: enzymes
(hemoglobin)subunits
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Nucleic Acids
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Nucleic acids Two types:
a. Deoxyribonucleic acid (DNA- double helix) b. Ribonucleic acid (RNA-single strand)
Nucleic acids are composed of long chains of nucleotides linked by dehydration synthesis.
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Nucleic acids Nucleotides include:
phosphate grouppentose sugar (5-carbon)nitrogenous bases:
adenine (A)thymine (T) DNA
onlyuracil (U) RNA onlycytosine (C)guanine (G)
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Nucleotide
OO=P-O O
Phosphate Group
NNitrogenous base (A, G, C, or T)
CH2
O
C1C4
C3 C2
5
Sugar(deoxyribose)
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DNA - double helix
P
P
P
O
O
O
1
23
4
5
5
3
3
5
P
P
PO
O
O
1
2 3
4
5
5
3
5
3
G C
T A
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Organic MacromoleculesCarbohydrates
Structure: subunit = sugars Carbs are either
Sugars = monosaccharides sucrose, glucose, fructose short chains OR
Starches = polysaccharides sugars hooked together pasta, cellulose (plant cell walls) long chains
MONOSACCHARIDESPOLYSACCHARIDE
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Organic MacromoleculesCarbohydrates
Function Main source of energy for living things Converted to ATP—gasoline for cells Monosaccharides = immediate E Polysaccharides = longer term E Plants store carbs as cellulose—gives
their cells strength
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Organic Macromolecules Lipids
Structure: subunit = fatty acids and glycerol C and H Fats, oils, waxes are lipids Saturated and Unsaturated
fats Hydrophobic—”water-fearing”-
not dissolvable in water
FATTY ACIDS AND GLYCEROL
LIPID
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Organic Macromolecules Lipids
Function Store energy for use later Why should I care? Hormones Cell membranes Waterproof covering (skin)
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Organic MacromoleculesNucleic Acids
Structure: subunit = nucleotides Nucleotides:
5 C sugar Phosphate group Nitrogenous base
DNA and RNA
NUCLEOTIDES NUCLEIC ACID
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Organic MacromoleculesNucleic Acids
Function:Store and transmit hereditary (genetic) info
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Organic MacromoleculesProteins
Structure: subunit = amino acids C, N, O, and H 20 different amino acids
form 1000’s of different proteins
AMINO ACIDS PROTEINS
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Organic MacromoleculesProteins
Function Enzymes-proteins that control chemical
reactions Form bones and muscles Forms hair and nails (keratin) Part of cell membrane Steak, eggs, nuts, cheese PROTEINS ARE NOT SOURCES OF
ENERGY!
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ORGANIC MACROMOLECULES
C-C BONDS
LIPIDS NUCLEIC ACIDS CARBOHYDRATES PROTEINS
Subunit:Glycerol and fatty acidsFats, oilsWaxesHydrophobic
Both for energyCellulose-cell Walls in plants
Subunit: Simple sugars(monosaccharides)Polysaccharides are starches likepasta and potatoes1C: 2H: 1O
Store and carrygeneticinformation
Subunit:NucleotidesDNA and RNA
Cell MembraneHormonesEnergy storage
Subunit:Amino acidsSteak, eggspeanuts
Help buildmuscle, hairand nailsAct as enzymesCell membrane
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Chemical Reactions and Enzymes
Chemical Reactions Everything occurring in an
organism based on chemical reactions- process that changes one set of chemicals into another set
Slow (rusting) or fast (burning)
Breaking and remaking of bonds
Reactants-products
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Chemical Reactions and Enzymes
Chemical ReactionsReactant(s)
carbon + oxygen
C + O2CO2 + energy
carbon dioxide + energy
+ energy
Product(s)
black solid colorless gas colorless gas
C
O
OO OC
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Chemical Reactions and Enzymes
Energy in Chemical Reactions Reactions involve changes in energy Some reactions release energy and
some have to absorb it ATP- form of energy absorbed or
released when bonds are made or broken
We get our ATP and organic macromolecules for body processes from food.
Plants get it through?
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Chemical Reactions and Enzymes
Some reactions are too slow or need lots of activation energy (ATP) to occur.
Enzymes are proteins that decrease the activation energy needed for these types of reactions to occur. They lower the energy “hill” making these
reactions easier and faster Digestion, nervous system signals, etc. all
require enzymes.Activation energy
Reactants
Products
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Chemical Reactions and EnzymesEnzymes Enzyme activity regulated by many
variables pH Temperature Enzyme concentration
REACTANTS
PRODUCTS