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Properties of gases - the particles are spread out. It has no definite shape or volume - it fills on the shape of its container - Gases diffuse readily and any two gases will mix evenly when combined, it can spread out over a large area - Gases...

Properties of gases - the particles are spread out. It has no definite shape or volume - it fills on the shape of its container - Gases diffuse readily and any two gases will mix evenly when combined, it can spread out over a large area - Gases can be compressed readily Kinetic molecular theory - refers to the motion of the molecules that constantly move and fly in all directions - Effectively explains the behavior of gas. 1. Gas consist of very tiny molecules - volume occupied by a gas is assumed to be mostly empty space.- compressibility of gas 2. No force of attraction between and among gas molecules - gas do not clump 3. Gas molecules are in constant, random, and straight line motion - gas mix rapidly 4. Kinetic energy is directly proportional to the kelvin temperature - charles's law - Gas particles have (little) attraction for one another. Therefore, attractive forces between gas molecules can be(ignored). - The distance between the gas particles is (large) compared to their size. Therefore, the volume occupied by gas molecules is (small) compared to the volume of the gas container. - Gas particles move in (straight) lines and collide with each other and the container frequently. The force of collisions of the gas particles with the walls of the container causes pressure. - The average (kinetic energy) of gas molecules is directly proportional to the absolute temperature Boyle’s law Robert boyle - describes the relationship between the P of a gas and the V it occupies - First observe the relationship between the pressure and volume of a gas - Pressure on a gas is increased, the volume it occupies will decrease - Pressure is doubled, the volume will have to be one-half - Pressure of a gas is inversely related to its volume when T and n are constant. - P and V of a gas is inversely proportional at constant temperature. Charle’s law Variable V,T Relationship up up constant P,N Jacques-Alexandre-César Charles - observed the effect of temperature on the volume of a gas. - constant P, the V of a gas is directly proportional to its absolute T. Hot air balloon - As the temperature of the are increases, the volume of the air also increase and consequently the density decreases Tires - At low temperatures, the air inside a tire gets cooler, shrink. hot days, expands T Helium balloon - out on a snowy day, it crumbles. same balloon is brought back to a warm room, it regains its original shape Gay-lussac law Variable P,T relationship up up constant V,mole (n) Joseph Louis Gay-Lussac - proposed the relationship between temperature and pressure. - An increase in temperature increases the pressure of the gas and vice-versa - “The P is directly proportional to the Kelvin temperature at constant volume.” Combined gas law STP volume = 22.4L/mole Pressure = 1.00atm temperature = +273k Variable P,T,V constant mole Avogadro’s Law Variable V,mole Relationship direct STP=equal constant P,T Amadeo Avogadro - equal V of gases at the same T and P contain equal numbers of molecules Ideal gas law - Imaginary gas, Theoretical concept - No real gas is truly “ideal” - no volume, do no interact with each other, are in constant random motion - R=0.0821 Latm/molK R=8.314 LkPa/molK Dalton’s law of partial pressure - partial pressure of a gas is the pressure that each gas in a mixture would exert if it were by itself in the container - P depends on the total number of gas particles, not on the types of particles. - The total P exerted by gasses in a mixture is the sum of the partial P of those gas Carbohydrates 1. macromolecule is composed of smaller units called - monomers 2. monomer-polymer pair - polymer: polysaccharide 3. monomer of proteins and its function - DNA, RNA: store genetic material 4. main classes of biomolecules - carbohydrates, nucleic acids, lipids 5. long chain of molecules consist of similar building blocks - polymers 6. large molecules composed of thousands of covalently connected atoms which comprise the main classes of biomolecules. - macromolecules 7. macromolecule is responsible for cell membrane and energy storage - lipid 8. elements can be found in biomolecules - hydrogen, mercury, phosphorus 9. What class of biomolecules do DNA and RNA belong? - nucleic acids OBJECTIVES +Differentiate organic and inorganic compounds +Describe the basic chemical structure of organic compounds. +Compare the characteristics and biological functions of the different biomolecules. +Relate the importance of macromolecules to our diet and well-being. BIOMOLECULES +Macromolecule +Are molecules of compound needed for life +EX. They build up the living system and are responsible for growth and maintenance. +large molecules composed of thousands of covalently connected atoms. +There are six (6) most common elements that can be found in biomolecules. CHONSP Organic compound Also known as Macromolecules Macromolecules are polymers, built from monomers small building-block molecules are called monomers A polymer is a long molecule consisting of many similar building blocks Carbohydrates - Body main source of energy - Fat (grains, fruits, vegetables, and sugar) Glycosidic Bonds Carbohydrates form glycosides when an anomeric carbon reacts with a hydroxyl on a second organic molecule. 1. Simple Carbohydrates Can be found naturally or as added sugars. Are quick energy sources. They come from sugar. do not usually supply any other nutrients or fiber 1.1. Monosaccharides - The simplest carbohydrates (mono is Greek for “one,” sakkari is Greek for “sugar”). - These often sweet-tasting sugars cannot be broken down into smaller carbohydrates. - Single sugar - This is a building block to form more complex sugar Glucose – dextrose or blood sugar 1. Primary fuel for the body 2. Found in all disaccharides & polysaccharides Fructose – fruit sugar 1. Found in fruit, honey, syrup 2. Converts to glucose in the body Galactose– part of lactose 1. Found in milk 2. Converts to glucose in the body 1.2. Disaccharides - Double Sugar - two monosaccharide units joined together. - It can be split into two monosaccharide units. Ordinary table sugar, sucrose, C12H22O11, is a disaccharide that can be broken up, through hydrolysis, into glucose and fructose. Sucrose – table sugar 1. Glucose + Fructose 2. Refined from sugar beets & cane Lactose– milk sugar 1. Glucose + Galactose 2. Lactose intolerance – missing digestive enzyme needed to split into two monosaccharide parts to absorb it Maltose– malt sugar 1. Glucose + Glucose 2. Found in germinating seeds & used in fermentation to produce malted beverages (beer, whiskey) 2.Complex Carbohydrates - Supply longer lasting energy, other nutrients and fiber that the body needs polysaccharides Starch & dietary fiber. Starch is in certain vegetables like potatoes, dry beans, cereals, and corn. Fiber is in vegetables, fruits, and whole grain foods. Starch – long chains of glucose found in plants 1. Cereal grains (wheat, rice, corn, etc.), and root vegetables (potatoes, yams) Fiber – mostly indigestible CHO; gums, mucilages, lignin 1. Component of plant cell walls 2. Classified according to solubility in water 3. Abundant in whole grains, legumes, fruits and vegetable Glycogen – long chains of glucose found in animals 1. Stored in liver & muscles 2. Helps maintain blood glucose and is an important source of “quick energy”, during exercise (lasts only about 12 hrs) Oligosaccharides Carbohydrates containing 3 to 9 monosaccharide units. Polysaccharides When 10 or more monosaccharide units are joined together, the large molecules that result are polysaccharides (poly is Greek for “many”). Sugar units can be connected in one continuous chain or the chain can be branched. Lipids - Organic substances that include fats and fat-like substances - Hydrophobic molecule and are insoluble in water - Vary widely in their structure and serve a variety of functions. - Substance composed principally of carbon, oxygen, and hydrogen; - Contains less oxygen in proportion to hydrogen Generally soluble in non-polar solvents - Ester bond Vitamins – are essential to metabolism; Insufficiency may cause deficiency diseases. Water soluble- Vitamin C and B complex Fat soluble- Vitamin A, D, E, K Hormones – substance that acts on a target tissue to produce a specific response. Endocrine system - The thin layer of oil secreted by sebaceous glands in the skin prevents water evaporation. Leaves of plants ( waxes ) 4. Insulating material to prevent heat loss and protection against cold. Storage deposit of metabolic fuel ( triacylglycerol). Animals- Adipose tissue (can be found in skin tissue, belly and breast) Plants- Seeds For warmth and protection 1. Fatty acids –Saturated Fatty acids - Contains single bonds, solid at room temperature. - Mostly found in animals (margarine, butter, lard, animal fat). 1. Unsaturated Fatty acids - Fats that are liquid at room temperature. - Mostly found in plants (vegetable oil, olive oil, peanut oil, corn oil, fish oil) 2. Trans-fatty acids - Unsaturated fatty acids - 278000 deaths each year - Trans fat clogs arteries, increasing the risk of heart attacks and deaths Hydrogenated - a process that adds hydrogen atoms to the fatty acid chain, straightening it.  - gives trans fats a structure more similar to saturated fats, solid at room T Simple Lipids 1. Steroids - Lipids with a carbon skeleton of four fused rings. Ex.Cholesterol, bile salts, D 2. Complex Lipids A. Triglycerides - Fats & Oils 1. Predominant form of fat in foods and major storage form of fat in the body 2. Structure – composed of 3 fatty acids + glycerol - Fats – animal origin - Oils - plants - Aka. Blood fats - Too much can increase the risk of heart and blood vessel diseases. - glycerol + 3 fatty acids triglyceride + H2O B. Phospholipids - Made up of two fatty acid molecules, glycerol and one phosphate group. - The non polar fatty acid components are hydrophobic, while the polar phosphate group is hydrophilic. C. Waxes - Important components of many organisms - Exoskeletons of insects(waxy epicuticle) - Molting- process to create waxy epicuticle - Cuticle covering the surface of leaves and stems of plants D. Sphingolipids - Specifically found in the brain, lungs, and nerve tissue. - They also serve as surfactants that help reduce tension on the lungs to maintain its right shape. Nucleic acid 1.Regulation (DNA directs cell activities). 2. Heredity (Genes are pieces of DNA that can be passed from one generation to another). 3. Protein synthesis (RNA is involved in it) RNA & DNA - monomer - Nucleotides polymer - polynucleic acids DNA - Makes up genes for all living things. Genes are parts of DNA that code for particular traits or proteins - DNA is made up of Nucleotides Nucleotides are the basic units of DNA Recognize the similarities between : Nucleotide, Deoxyribonucleic acid, nucleus. Structure of a nucleotide - A nucleotide is made of 3 components: Phosphate, Nitrogen Base, Sugar  The sugar in DNA is deoxyribose. ( Deoxyribo nucleic acid ) DNA structure - Located inside the nucleus of cell - For genetic make up 1. DNA is composed of purine and pyrimidine nucleotides That contain the sugar 2-deoxyribose and are joined by phosphodiester bridges/bond 2. DNA is usually a double helix consisting of two chains of nucleotides coiled around each other 3. adenine (A) + thymine (T) , purine guanine (G) + pyrimidine cytosine (C) DNA NITROGEN BASES Four bases are: Thymine, Adenine, Cytosine, Guanine The Bases pair up with A group of 3 bases is called a “codon.” Codons code for amino acids. Adenine (A) always pairs with Thymine (T), Cytosine (C) always pairs with Guanine (G) RNA - Ribonucleic acid Structure - Located Outside the nucleus - Created from DNA replication - Sugar ribose - Contains the pyrimidine uracil (U) - Single-strand - Uracil base instead of Thymine base - Uses ribose instead of deoxyribose - Protein Synthesis - “Messenger” RNA is used to send messages from DNA ( repair cells) - “Transfer” RNA uses “anticodons” to put amino acids in the correct order of mRNA codons - Protein Synthesis - Making proteins - Examples include: Hormones, Enzymes, Cell parts, Immune response, etc. - Two steps are involved: Transcription & Translation Monomer - nucleotide Polymer - nucleic acid (DNA, RNA) Bond - Phosphodiester Bond Elements - CHONP DNA RNA Function Carries genetic information Involves protein synthesis Location Remains in the nucleus Leaves the nucleus structure Double Helix Single helix sugar Deoxyribose ribose Pyrimidines Cytosine, Thymine Cytosine, uracil Purines Adenin, guanine Adenine, guanine Proteins - Proteins mediate nearly every process that takes place inside a cell. - They are the most abundant biological macromolecules in cells Structure - Made up of chains of amino acids; classified by number of amino acids in a chain - Peptides: fewer than 50 amino acids - Dipeptides: 2 amino acids - Tripeptides: 3 amino acids - Polypeptides: more than 10 amino acids - Proteins: more than 50 amino acids Common features of Amino Acid There are 20 "standard" amino acids. All amino acids contain a carbon to which typically 4 different substituent groups are attached. amino group, carboxyl group, hydrogen, and the variable R group (side-chain). - polar amino acids are typically found on the surface - Non - polar (hydrophobic) amino acids are usually found in the interior of The protein Peptide Bonds Peptide bonds are amide linkages that join amino acids. Peptide bonds are formed By condensation reactions in which the elements of water are removed (dehydration) from the reacting amino and carboxyl groups that come together to form the bond 1. Structural proteins - Collagen - connective tissue, most abundant protein in vertebrates Ex. skin, bone, tendon, ligaments, cartilage - Keratin – makes up about 90% of your hair Ex. hair, wool, fur, nails, claws, beak, hooves 2. Enzymatic Proteins Enzymes-catalyst to speed up chemical reaction Characteristics of enzymes:  Enzymes are highly specific. An enzyme can catalyze only a specific chemical reaction. The enzyme maltase specifically catalyzes the breakdown of maltose into simple sugars. Enzymes Are Required in minute amounts. One molecule of catalase can catalyze the breakdown of five million molecules of hydrogen peroxide in one second Characteristics of enzymes: Enzyme reactions are affected by temperature. Most enzymes are active only at body temperature(37°C), but become inactive at very low temperature. Different enzymes have optimum working temperatures. Enzyme reactions are affected by pH Amylase works best at pH 7 and becomes denatured, or destroyed, at highly acidic or basic conditions 3. Transport protein - Myoglobin - hemoglobin 4. Defense protein - Antibodies are produced by specific types of white blood cells called B lymphocytes in response to the presence of a foreign substance in the body, which is referred to as antigen. Ex.Immunoglobulin 5. Regulatory or signal protein - Hormones are signal protein that regulate the body functions Ex. Growth hormone - growth and development Insulin - regulates glucose concentration 6. Contractile protein - Actin and myosin are found in cells to allow movement and cause muscle contraction 7. Storage proteins - Swerve are reserves of amino acids, which can be used later on to nourish the growth and development for organism. Ex. Egg white (albumin) Essential amino acids are Amino acids that the body cannot make and must be obtained from diet When the temperature is constant (k) inside a balloon, if you add pressure on it, the volume will....decrease A balloon will pop in the atmosphere because.. Pressure goes down volume goes up For example, if you increase the temperature of a gas inside a balloon, the balloon will.... [pressure is constant (k)] Expand A balloon is filled with 1.9 moles of He at 45C. WHat would happen to the pressure in the balloon if 0.20moles of He are removed at the same pressure? Decrease bond carbohydrates Glycosidic bond proteins Peptide bond lipids Ester bond Nucleic acid Phosphodiester bond monomer carbohydrates monosaccharides proteins Amino acid Nucleic acid nucleotide lipids Fatty acid polymer carbohydrates polysaccharides proteins polypeptides Nucleic acids DNA,RNA lipids triglycerides