Matter: anything that occupies space and has mass.

PHYSICAL STATES OF MATTER

1. Gases: neither have definite shape nor definite
volume
2. Liquids: have definite volume but no definite shape
3. Solids: have definite vol. and definite shape
4. Plasma: mixture of sub atomic particles nuclei and
electrons.

Mass: qty. of matter in anybody

Weight: refers to the gravitational attraction exerted by a
large body of matter on an object
PROPERTIES OF MATTER
1. Physical Properties: can be observed without
changing the substance into some new kind of
matter. Odor, color,taste, transparency and
physical states
2. Chemical Properties: can be observed only when
substance undergoes a change in composition

ATOM: basic building block of matter. It measures only

from less than one to two ANGSTROM
ANGSTROM: equivalent to one ten-thousandth of a micron

PARTS OF THE ATOM

NUCLEUS
-central part of an atom that contains
The protons and the neutrons

SUB-ATOMIC PARTICLES
1.) PROTONS: Positively Charge
2.)NEUTRONS: Neutral particles
3.) ELECTRONS: negatively charge

ATOMIC NUMBER: Number of protons in the nucleus

SHELLS CONTAINS ELECTRONS TRAVELING AT

THE SAME AVERAGE DISTANCE FROM
THE NUCLEUS

(named from letter K to Q)

ATOMIC MASS: Total number of protons and

neutrons in a nucleus

KINDS OF MATTER
PURE SUBSTANCE
Composition in terms of its elemental constituents does
not change when subjected to process of freezing, boiling,
condensation, evaporation, recrystallization, and solution.
Ex: copper, sugar cane and distilled water
2 KINDS OF PURE SUBSTANCE
A. ELEMENT: made up of only one kind of atom
a. METAL: good conductor of heat and elec.
Zinc, iron, aluminum, tungsten,gold,lead
b. NON-METAL: good insulators against heat
and elec.Sodium, hydrogen, oxygen and helium
c. METALLOIDS: called borderline forms of elements
or intermediate elements since they possess both the
characteristics. ARSENIC, BORON, GERMANIUM, SILICON

MIXTURE
A. HOMOGENOUS MIXTURE
Made up of components that cannot
easily distinguished even through the
aid of microscope
B. HETEROGENOUS MIXTURE
made up of components that can be
easily identified
Oil and water or rock

B. COMPOUND: made up of 2 or more different kinds of atom

a. ORGANIC COMPOUND: contains carbon atom
Methane, carbohydrates, proteins, gasoline and kerosene
b. INORGANIC COMPOUNDS: usually do not have carbon atoms
Carbon dioxide, sodium chloride, water, sulfur dioxide and ammonia.

SOME IMPORTANT INORGANIC MOLECULES

1.Water: makes up from 60-90 percent of the
protoplasm
2.Oxygen & 3. Carbon dioxide: present in the
respiratory organs of the organism and in the issue
fluids such as bloods and lymph.
4. Mineral & 5. Organic Salt : present in skeleton
SOME IMPORTANT ORGANIC COMPUNDS
1. CARBOHYDRATES: simplest and most abundant
organic compounds. Primary products of
photosynthesis.
3 classes: Sugar, Starches, and cellulose
A. SUGARS:
a. MONOSACCHARIDES or SIMPLE SUGAR :
building blocks of more complex
carbohydrates
a. GLUCOSE: dextrose or blood
sugar end prod. In the
digestion of carbohydrates
b. FRUCTOSE: (fruit sugar)
c. GALACTOSE(milk Sugar)
d. MANNOSE:
The three have the same
molecular formula
b. DISACCHARIDES OR DOUBLE SUGARS :
two simplest sugar bonded together
a. SUCROSE(table sugar): made
up of one glucose molecule
and one fructose molecule
b. LACTOSE (MILK SUGAR) made
up of one molecule and 1
galactose molecule
c. MALTOSE (malt sugar): made
up of two glucose molecules.
c. POLYSACHARIDES or COMPLEX
SUGARS: made up of many glucose
molecules bonded together in a long
chain.
a. STARCHES: are stored in
potatoes, beans, and grains
b. GLYCOGEN: (animal Starch) are
stored in animals liver
c. CELLULOSE: are found in the
cell wall of plant cells
2. PROTENS: most important organic compound
that contain carbon, hydrogen, and oxygen.
Contains amino acids. About 20 amino acids
are the building blocks of protein
- Dipeptide: two amino acids join
together.
- Polypeptides: dipeptide that join
together to form compounds

PROTEIN SPECIFITY: no two species of

living organisms (except identical
twins) have exactly the same types of
proteins.
3 important function of protein
Provide energy
Enzymes and hormones are
protein
Antigens and antibody are
protein

3. LIPIDS: are fats and other related substances

that contain elements like carbon, hydrogen
with less than in carbohydrates.
a. Simple Lipids: includes fats and oils,
and waxes
b. Complex Lipids: includes the steroids
and phospholipids.
4. NUCLEIC ACIDS: are the large and most
complex organic molecules
- Its 2 function are for protein synthesis
and heredity.
a. DNA( deoxyribonucleic acid): found
only in inside the nucleus of the cell.
b. RNA(ribonucleic acid) : found both
inside and outside of the nucleus.
Polypeptides: building
blocks of nucleic acids.
VITAMINS: inorganic compounds, usually of plant origin,
needed by man and animals for normal growth and
development.
& there are 13 vitamins available but our body produces
only three of them.
KINDS OF VITAMINS
1. VITAMIN A (retinol or anti-xeropthalmia) found in
liver, eggyolk, cheese, butter, cream, green and
yellow vegetables. Essential for bone and skeletal
growth.
XEROPTHALMIA: do not
have enough vitamin A.
Surface of the eye become
dry and likely to develop
infection
Night Blindness: early
symptom of vitamin A
deficiency
2. VITAMIN B Complex was first believed to be only
one vitamin.
a. B1 (thiamine) prevents beri-beri and
diseases of nervous system. Yeast, meat, whole

garin,enriched breads and cereals, nuts, peas,

potatoes and most vegetables
b. B2 (rifoblavin) most abundant in milk , liver,
fish, poultry and green vegetables. Growth
and for healthy skins and eyes.
c. B6 (pyridoxine) helps the body use amino
acids, needed for healthy teeth and gums,
blood vessels, nervous system and red blood
cells.
d. B12 ( cyanocobalamine) essential for proper
dev. Of red blood cells. Helps for proper
function of nervous system. Eggs, meat, milk

b. Copper: needed by the body so it can use iron to

build hemoglobin.
c. Cobalt: needed for normal function of all cells
especially cells of bone narrow, nervous sys. And
gastrointestinal system.
d. Magnesium: helps regulate muscle reaction and
keeps the muscle in good working condition.
e. Manganese: plays a role in formation of urea
f. Zinc : important factor in host immune defenses
and in the acceleration of wound healing and
normal sense of taste
g. Iodine: essential for the synthesis of thyroxine
(hormone in the thyroid gland) and stimulates cell
oxidation
BASIC FOOD GROUPS

e. FOLIC ACID: needed for the production of red

blood cells. Found in green leafy veg. yeast,
meat, poultry and fish

1. GROUP I: Meat, Poultry, Fish, Eggs, Dried

Beans, Peas and Nuts. Chief source of protein
and also provides vitamin B1

f.

PANTHOTHENIC ACID: Helps the body

convert carbohydrates, fats and proteins into
energy.

2. GROUP II: Leafy, green and yellow vegetables.

Provides fiber, which helps regulates the
intestine.

g. BIOTIN: needed for healthy circulatory sytem

and for maintaining healthy and beautiful
skin. Eggyolk, nuts, liver, kidney, legumes

3. GROUP III: CITRUS FRUITS, RAW CABBAGE,

SALAD GREENS AND TOMATOES. Good source
of vitamin A and also vitamin A.

h. Niacin: essential for cell metabolism and

absorption of carbohydrates.

4. GROUP IV: Potatoes and other veg. and noncitrus fruits: supply carbohydrates, minerals,
and small amounts of most vitamins.

3. VITAMIN C (ASCORBIC ACID) essential for sound

bones and teeth. For tissue metabolism and wound
healing
SCURVY: deficiency in
vitamin C
4. VITAMIN D: Helps prevent rickets . Called the
sunshine vitamin. Ccod0liver oil, milk, cheese, liver,
sradines, tuna, salmon, eggyolk and fortified
margarine
5. VITAMIN E: (tocopherol, or anti-steriity) helps
body convert fatty acids into energy. Proper
functioning of red blood cells, muscles and other
tissues.
6. VITAMIN K: essential for normal blood clothing.
Liver, egg yolk, legumes, tomatoes, and leafy veg.
MINERALS: trace elements needed in small amounts by
plants , animals and human beings.
Form part of human being
a. Iron: carry away carbon dioxide from the lungs to
the cell. Necessary for hemoglobin formation.

5. GROUP V: Bread, Breakfast cereals and flour:

Includes biscuits and crackers. Consist of whole
grain or enriched flour
6. GROUP VI: BUTTER and FORTIFIED
MARGARINE: chiefly energy giving and sources
of vitamin A.
7. GROUP VII. Milk and milk products: good
sources of vitamin A, B2, calcium and protein.