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Chemical reactions occur when chemical bonds form or break among atoms, ions, or molecules
Reactants are the starting materials of the reaction - the atoms, ions, or molecules
Products are substances formed at the end of the chemical reaction NaCl Na+ + ClReactant Products
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Chapter 2 | Part 2
Bases substances that release ions that can combine with hydrogen ions
NaOH Na+ + OH-
Neutral pH 7;
indicates equal concentrations of H+ and OH7; indicates a greater concentration of H+
Acidic Relative + Amounts H + of H (red) 3.0 and OH 2.0 apple (blue) gastric juice juice
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
8.4 7.4 6.6 Sodium cows Human biocarbonate blood milk 8.0 7.0 Egg Distilled white water 7 Neutral 8 10.5 milk of magnesia
Inorganic Substances
Water Most abundant compound in living material Two-thirds of the weight of an adult human Major component of all body fluids Medium for most metabolic reactions Important role in transporting chemicals in the body Absorbs and transports heat Oxygen (O2) Used by organelles to release energy from nutrients in order to drive cells metabolic activities Necessary for survival
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Inorganic Substances
Carbon dioxide (CO2) Waste product released during metabolic reactions Must be removed from the body Inorganic salts Abundant in body fluids Sources of necessary ions (Na+, Cl-, K+, Ca2+, etc.) Play important roles in metabolism
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H C H C
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
O
H H H
C C
C C H
H
O O O H H H
O H H C O H
(a) Some glucose molecules (C6H12O6) have a straight chain of carbon atoms.
O O
(a) Monosaccharide
(b) Disaccharide
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
O O
(c) Polysaccharide
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H H C O
O C
H C H
H C H H C H H C H
H C H H C H H C H
H C H H C H H C H
H C H H C H H C H
H C H H C H H
H C H H C H
H C H H C H
H C H H C H
H C H H C H
H C H H C H
H C H H C H
H C H H C H
H C H H C H
H C H H C H H C H H C H H H
O H C O C
H C H
O H C H O C
H C H
Glycerol portion
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Neutral Fats
Triglycerides are formed from a fatty acid and glycerol (a sugar). They are the most plentiful source of stored energy to our bodies. Two types:
Saturated- contain only single bonds Unsaturated- contains one(mono) or more(poly) double bonds
Short, unsaturated fats are liquids (oils) and come from plants. Long, saturated fats are solid (butter and meat fat) and come from animals.
Building blocks are 1 glycerol, 2 fatty acids, and 1 phosphate per molecule Hydrophilic and hydrophobic
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
H
H H
C
C C H
O
O O
Fatty acid
Fatty acid Fatty acid
Phosphate portion
(b) A phospholipid molecule (the unshaded portion may vary)
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H2 C H2C HO C H
H2 C CH3 HC C C
H2 CH3 H C C C CH CH CH2
CH3
CH3
C H2
C H
(b) Cholesterol
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Protein building blocks are amino acids Amino acids held together with peptide bonds
H C H H H S C C H OH H N H C C H C H C O OH H C C H
H
N
C
C
H
C
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Amino acids
Primary structure
Tertiary structure
C H N C R N O C C H N H C R N O C C H N H C C O H H H H R C O H H H O R H H R C H O H H H H H O R
C C N C C N C C N C C N C C N C O H H R R C H C O N N C HO C H O H H C O H R R C N R C H O N C H O
R C H C
H N C H C O H R
Three-dimensional folding
Secondary structure
HO N
R C H O N H R C O
H N C H C O H N R
Quaternary structure
R C
Pleated structure
Coiled structure
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P
S
DNA (deoxyribonucleic acid) double polynucleotide RNA (ribonucleic acid) single polynucleotide
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P S P S P S P S P S P S (a)
P S
S
B B
P
S
P S
P
S
P S
P S
S
B P S B B
S
B P S (b) S B B
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