Studied by 45 peopleinorganic compounds
-do not usually contain carbon -H2, O, CO2, salts, bases(OH-), and inorganic acids
organic compounds
-contain carbon -almost always contains hydrogen --usually contain oxygen and nitrogen -may also contain phosphorus, sulfur, and small amounts of calcium, iron, sodium, chlorine, potassium
most abundant inorganic compound in body
water (60-80%)
absorbs and releases large amounts of heat before its temperature changes appreciably
high heat capacity
to evaporate, water requires large amounts of heat energy to disrupt the hydrogen bonds that hold water molecules together
high heat of vaporization
water molecules exhibit a (+) end or pole, and a (-) end or pole. gives water the ability to dissolve in many substances (universal solvent)
polar molecule
water is a __________ in many chemical reactions (hydrolysis & dehydration synthesis)
important reactant
water forms a cushion (due to hydrogen bonding) around certain body organs to protect them from physical trauma
cushioning
to raise 1mL of water 1 degree C it takes _________
1 cal (1mL/1C=1 calorie)
blood is ________% water
80-85%
lungs are _________% water
90%
brain is _______% water
70%
holds heat
latent heat affect
h20 sticks to anything else
adhesion
water sticks to water
cohesion
salts
-inorganic -ionic compounds consisting of cations other than H+ and anions other than [OH-] -most abundant- contains Ca++ & PO4^3- -Na+,K+ important for nerve impulses -Fe^3+ forms part of hemoglobin
molecule that transports oxygen within red blood cells
hemoglobin
substances that conduct electrical current while in solution
electrolytes
all salts are __________
electrolytes
ion
cation
ion
anion
surrounds fetus within mother's body and plays role in protecting fetus
amniotic fluid
Fe has affinity for ____________ and _________
carbon monoxide and carbon dioxide
acids
-yield H+ in water -sour taste -proton donors
bases
-yield OH- in water -bitter -proton acceptors
when acids and bases are mixed and chemically react to for a salt and water
neutralization
what is the pH of alkaline/essential water?
9.5
H donates an electron
"naked proton"
the relative concentration of hydrogen/hydroxide ions in a solution
pH
pH scale
-used to express the concentration of hydrogen ions
0-14
low pH = high hydrogen ion concentration
characteristics of carbon
-electroneutral (always shares electrons)
4 valence shell electrons (bonds are equal) -can form chainlike molecules and ring structures (can be suited for specific roles, endless possibilities)
those organic compounds made in the bodies of living things
biosynthetic organic compounds
types of biosynthetic organic compounds
-carbohydrates -lipids -proteins -nucleic acids
carbohydrates makeup
-C, H, O -no other elements -C:H:O ratio = 1:2:1
carbohydrates formula
-Cn(H2O)n -are water containing carbon compounds
types of carbohydrates
-monosaccharides -ogliosaccharides -polysaccharides
monosaccharide
-simple sugar -value of n is between 3 and 7 -3 common (glucose, fructose, galactose)
main sugar metabolized(broken down) by the body and used for energy
glucose (aka dextrose)
sugar which upon consumption is converted to glucose by the liver
fructose (fruit sugar)
not normally found in nature, but combines with glucose to form lactose( milk sugar)
galactose
empirical formula of glucose
C6H12O6
ogliosaccharides
-short chain of carbohydrates (2-10 monosaccharides) -linked by covalent bonding -broken down by digestion into simple sugars -combination of 2 monosaccharides forms disaccharide
disaccharides are formed by _______________
dehydration synthesis
glucose + fructose
sucrose (table sugar)
glucose + galactose
lactose (milk sugar)
glucose + glucose
maltose (malt sugar)
polysaccharides
-most complex -aka glycans -long chains of glucose units (300-1000)
way polysaccharides are referred to in medicine
glycans
highly branched polysaccharides
starches
glycogen
-animal starch -stored in in skeletal muscles and the liver
cellulose
-unbranched -insoluable in water -can not be digested(only cows, camels, goats etc) -referred to as roughage/fiber -stimulates peristalsis
wavelike contractions that move food through the digestive system
peristalsis
good bacteria in kimchi, sauerkraut, yogurt
microflora
lipid makeup
-C, H, O -sometimes nitrogen, sulfur, phosphorus -H:O much greater than 2:1
types of lipid
neutral lipid (fats)
phospholipids -steroids (basic structure of hormones) -waxes (protection in ear and plants)
stored energies like triglycerides that protect and insulate our bodies
neutral lipids (fats)
types of steroids
-cholesterol -biosalts -vitamin D -sex hormones -corticosalts
hole under leaf of plants or hole for ostomy
stoma
fiber supplement, made of psyllium
metamucil
fatty acids
-principle components of lipids -carbon chains of varying lengths with an acid group attached at one end
saturated & unsaturated
all available carbon bonds filled with H atoms in fatty acid chain
saturated
all available carbon bonds not filled with H atoms in fatty acid chain (1+ double bonds in carbon chain)
unsaturated
one or more double bond is present in fatty acid chain
monounsaturated
two or more double bonds present in fatty acid chain
polyunsaturated
enzyme that breaks down lipids
lipase
LDL stands for
low density lipoprotein
neutral lipids (fats)
-comprised of a glycerol molecule + 3 fatty-acids -most abundant lipids in body -important sources of energy reserve -referred to as tryglycerides -stored in adipose cells -found just beneath skin -help protect deeper organs from bumps/heat loss
characteristics of saturated fats
-aka animal fats -solid at room temp -not essential to health -found in meats, eggs(yolks), cheese, milk -hard to digest, raises blood cholesterol levels -found in some plant foods such as coconut, coconut oil, and palm oil -no kinks
characteristics of unsaturated fats
-aka oils -liquid at room temp -mono/polyunsaturated are the types -have kinks/double bonds
phospholipids
-contain C,H,O,P -has glycerol, 2 fatty-acid chains, and a phosphate group -phosphate group is the head, is polar -fatty acid chains are nonpolar and make up tail
tails of phospholipids are ________
hydrophobic
heads of phospholipids are ___________
hydrophilic
lipid bilayers formed in the presence of water
micelles
principle components of cell membranes
lipid bilayers
flat molecules formed from four interlocking rings called the steroid nucleus attached to a fatty acid chain
steroid
cholesterol
-single most important steroid -found in all cell membranes -enters body through diet -produced by liver -keeps membranes fluid
proteins
-most abundant biosynthetic organic compounds in cells -C, H, O, N (sometimes S, P, Fe) -amino acids
building blocks of proteins
amino acids
characteristics of amino acids
-22 different types, 20 used for proteins -distinguished by R group -bonded together by peptide bonds
protein structure
-synthesized from any number and sequence of amino acids -50 to 1000s of amino acids -amino acids linked by peptide bonds
primary structure
-the order of a protein's amino acids -proteins do NOT normally exist in this form (not functional) -each held together by a peptide bond
the result of the interaction of certain amino acids through hydrogen bonding
secondary structure
a spiral-shaped region formed by coiling of the primary structure
alpha helix
has the shape of a fan-folded sheet of paper
beta-plated sheet
tertiary structure
-result of more complex interactions between certain amino acids, and between amino acids and water through hydrogen bonding -full 3-d folded structure -biologically active form -fibrous & globular
have an extended rope-like structure - not water soluble (structural protein)
fibrous protein
compact, somewhat spherical shape - water soluble (functional protein)
globular protein
globular proteins are generally:
non-structural enzymes -mobile
have at least a tertiary structure -do things other than forming structures
found in bones, cartilages, and tendons (fibrous)
collagen
structural protein of hair, nails, and other materials that makes skin tough
keratin
quaternary structure
-some proteins (hemoglobin and collagen) -consists of two or more tertiary structures bonded together -biologically active form
water-loving amino acids will ____________
stay near the surface
water fearing amino acids will ______________________________
be buried in the protein core
protein function depends upon _________
its 3D shape
loss of 3D shape = __________
loss of function
when a protein loses its 3D shape
denature
enzymes are
globular proteins that act as catalysts
anything that speeds up the rate of a chemical reaction, does not become part of the products
catalyst
slows down the rate of a chemical reaction
inhibitor
means enzymes can only do one job
specific
Note
Flashcard