Chemistry Basics: Water Properties and Carbohydrates

Water Properties

• Solubility: Water's ability to dissolve a wide range of substances is due to its polar nature, allowing it to form hydrogen bonds with other molecules.
• Viscosity: Water's viscosity (thickness) is affected by temperature, with higher temperatures resulting in lower viscosity.

Carbohydrates

• Monosaccharides: Simple sugars, also known as simple carbohydrates, consisting of a single sugar molecule.
  • Examples: glucose, fructose, galactose
  • Importance: serve as energy sources for cells and are building blocks for more complex carbohydrates

Lipids

• Fatty Acids: Long-chain hydrocarbons with a carboxyl group (-COOH) at one end, found in lipids.
  • Saturated fatty acids: no double bonds between carbon atoms
  • Unsaturated fatty acids: one or more double bonds between carbon atoms
  • Omega-3 and omega-6 fatty acids: essential fatty acids important for heart health and brain function
• Structure: Lipids are composed of glycerol and three fatty acid chains, forming a triglyceride.
  • Glycerol: a three-carbon molecule that serves as the backbone of lipids
  • Fatty acid chains: attached to the glycerol backbone, varying in length and saturation
• Role in the Body: Lipids play a crucial role in:
  • Energy storage and provision
  • Insulation and temperature regulation
  • Protection of organs and tissues
  • Hormone production and regulation
  • Absorption and transport of fat-soluble vitamins

Water Properties

• Water's polar nature allows it to dissolve a wide range of substances due to its ability to form hydrogen bonds with other molecules.
• The viscosity of water decreases as temperature increases, resulting in lower thickness.

Carbohydrates

• Monosaccharides are simple sugars that consist of a single sugar molecule, serving as energy sources for cells and building blocks for more complex carbohydrates.
• Examples of monosaccharides include glucose, fructose, and galactose.

Lipids

• Fatty acids are long-chain hydrocarbons with a carboxyl group (-COOH) at one end, found in lipids.
• There are two types of fatty acids: saturated (no double bonds between carbon atoms) and unsaturated (one or more double bonds between carbon atoms).
• Omega-3 and omega-6 fatty acids are essential fatty acids important for heart health and brain function.
• Lipids are composed of glycerol and three fatty acid chains, forming a triglyceride.
• Glycerol is a three-carbon molecule that serves as the backbone of lipids.
• Fatty acid chains are attached to the glycerol backbone, varying in length and saturation.
• Lipids play a crucial role in the body, including:
• Energy storage and provision
• Insulation and temperature regulation
• Protection of organs and tissues
• Hormone production and regulation
• Absorption and transport of fat-soluble vitamins

Water Properties

• Water is a polar solvent, capable of dissolving a wide variety of substances, including salts, sugars, and other polar compounds due to its high dielectric constant.
• Water has a relatively low viscosity, which allows it to flow easily and efficiently through narrow vessels and tissues in the body.

Carbohydrates

Monosaccharides

• Monosaccharides are the simplest form of carbohydrates, consisting of a single sugar molecule.
• Examples of monosaccharides include glucose, fructose, and galactose.
• Monosaccharides are the building blocks of more complex carbohydrates, such as disaccharides and polysaccharides.

Lipids

Fatty Acids

• Fatty acids are long-chain hydrocarbons that make up the majority of lipids.
• Fatty acids can be saturated (no double bonds) or unsaturated (one or more double bonds).
• Examples of fatty acids include oleic acid, linoleic acid, and stearic acid.

Structure

• Lipids are composed of a glycerol backbone and one or more fatty acid chains.
• The fatty acid chains are attached to the glycerol backbone through ester bonds.

Role in the Body

• Lipids play a crucial role in energy storage and metabolism.
• Lipids provide insulation and cushioning in the body, and are a key component of cell membranes.
• Lipids are also involved in the absorption of fat-soluble vitamins.