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12 views55 pages

Resource

Uploaded by

Sameeha Banoo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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LIFE AT THE

MOLECULAR,
CELLULAR &
TISSUE
LEVEL
Levels of organisation
– living organisms
WHAT IS AN ATOM?

The smallest unit


of a substance
that maintains the
properties of an
element
MOST ABUNDANT ATOMS IN LIVING ORGANISMS

PHOSPOROUS
Two or more
atoms are
bonded together
by chemical
bonds in a fixed
ratio – to form a
new substance
with different
properties than
the elements
All substances:
ARE MADE OF DIFFERENT ATOMS

ELEMENTS COMPOUNDS (MOLECULES)

MINERALS INORGANIC COMPOUNDS ORGANIC COMPOUNDS

Water

Calcium
Chloride Carbohydrates Proteins Lipids Vitamins Nucleic acids
Sodium
Magnesium
Phosphorous
Potassium
• ORGANIC COMPOUNDS
• Always contain Carbon, and Hydrogen & most of the time
Oxygen
• Ex: Carbohydrates, Lipids, Protein, Nucleic acids, Vitamins

• INORGANIC COMPOUNDS
• Never Carbon (Are there any exceptions?)
• Water & Mineral salts
INORGANIC
COMPOUNDS &
ELEMENTS
Water molecule
Why is water crucial for all living organisms?
• Between 70 & 95% of total mass of cells are made up
of water.
(Human body = 60-75%)
• Water is:
• Universal solvent (all chemical dissolve in water)
• Transport medium (blood)
• Medium for most chemical reactions (enzymes)
• Required for digestion
• Responsible for turgidity in plants
• Removes waste products (excretion & perspiration)
Mineral salts

Macro nutrient:
Required in large quantities

Micro nutrient:
Required in small quantities
RLW page 27
ANSWERS = p11
Organic
compounds
Proteins
• Carbon, Hydrogen, Oxygen, Nitrogen (C, H, O, N)
• Sometimes: Sulphur, Iron or Phosphorus (S, Fe, P)
• Long chains of AMINO ACIDS = Polymers
• Amino acids (building blocks) = monomers
• Structure and functioning can easily change by changing:
• Temperature
• pH (acidity)
• FUNCTIONS:
• Store Energy in cells
• Form parts of most cell organelles like cell membrane
• Enzymes control most chemical reactions in cells
PROTEINS ARE TEMPERATURE SENSITIVE
PROTEINS ARE pH SENSITIVE
AMINO ACIDS THAT BUILD
PROTEINS
PROTEIN STRUCTURE
PROTEIN MOLECULES
ENZYMES – LOCK & KEY THEORY
• Enzymes = organic catalysts
• Catalysts speed up reactions but DO NOT CHANGE during
reaction
• All chemical reactions in all cells are catalyzed by enzymes!!
• LOCK & KEY THEORY:
• Each enzyme has a VERY specific shape
• Substrate fits into a hollow part of the enzyme
(Enzyme-substrate complex)
• Chemical reaction occurs
• Products are formed and then separate from the enzyme
• Enzyme REMAIN THE SAME and can therefore react with another
similar substrate
Enzymes are Temperature sensitive
• Temperature where
enzyme works best =
OPTIMUM TEMPERATURE

• Temp below or above


optimum – enzyme still
works, but much slower.
• Temp far below optimum
– enzyme is INACTIVE
• Temperature far above
optimum – enzyme
changes shape, substrate
does not fit into enzyme –
enzyme is DENATURED
Enzymes are sensitive to pH Each enzyme has a
optimum pH – where
it works best.
Slightly below or above
this pH it will still work
but slower.
At extreme pH the
enzyme will denature
and stop working all
together.
•RLW PAGE 37 – 39
•ANSWERS = PAGE 14-15
LIPIDS (FATS)
• Carbon, Hydrogen, 0xygen (C, H, O)
• May contain Phosphorus
• 2 kinds of molecules:
• 1 X Glycerol
• 3 X fatty acids
• Saturated
• Unsaturated
CONSTITUENTS OF LIPIDS
1 Glycerol + 3 Fatty Acids
LIPIDS = FATS
Functions of Lipids:
1. Store a lot of energy
2. Act as packing tissue between organs
(Fat around the heart and kidneys protect these
organs)
3. Reduce heat loss (Layer underneath the skin)
4. Phospholipids form part of cell membranes
Cholesterol: This is present
in animal foods, meat, and
cheese.
Saturated fat: This occurs in
some meats, dairy products,
chocolate, baked goods,
deep-fried, and processed
foods.
Trans fats: This occurs in
some fried and processed
foods.
CARBOHYDRATES
• Only Carbon, Hydrogen & Oxygen (C, H, O)
• 3 kinds:
• Simple sugars – Monosaccharides
(Glucose, Fructose & Galactose)
• Double sugars – Disaccharides
(Sucrose, Lactose & Maltose)
• Complex sugars – Polysaccharides
(Cellulose, Starch, Glycogen)
GLUCOSE
CARBOHYDRATES
MONOSACCHARIDES
DISACCHARIDES
POLYSACCHARIDES
FUNCTIONS OF CARBOHYDRATES
1. Important source of energy
Glucose + O2  CO2 + H2O + ENERGY
2. Store energy
- Starch – plants
- Glycogen – animals
3. Plant cells have cellulose in their cell walls – structural element
NUCLEIC ACIDS – DNA & RNA
• Long chains of smaller building blocks called NUCLEOTIDES
• Two kinds of nucleic acids:
• DeoxiriboNucleic Acid – DNA
(Chromosomes in the cell nucleus)
• RiboNucleic Acid - RNA
(Ribosomes & Mitochondria in cytoplasm)
• The DNA forms a code and parts of each chromosome form genes
that have the following functions:
1. Gene carries a code that decides which protein are going to be formed –
this determine the shape and structure of an organism.
2. Gene carries code that determine which enzyme will be formed – enzymes
control all chemical reactions in a cell
3. Genes control INHERITANCE of characteristics from parent to offspring
STRUCTURE OF NUCLEIC ACIDS
DNA – DOUBLE HELIX SHAPE
MONOMERS & POLYMERS
MONOMERS POLYMERS
Amino acid Proteins
Nucleotides Nucleic Acids
(DNA/RNA)
Monosaccharides Polysaccharides
RLW PAGE 31 – 33
ANSWERS = PAGE 12-13
VITAMIN
S
Add water & Benedicts
Food test 1 - GLUCOSE solution to test
substance.
Mixture is blue
Heat over flame
RESULTS:
Stays blue after heating
–ve for glucose
Turns brick red after
heating - +ve for
glucose
Food test 2 - STARCH
Iodine solution is dark
brown in colour.
When added to a substance
and it turns blue-black –
+ve result for starch
When added to substance
and it stays brown or light
brown –
-ve result for starch
Food Test 3 - LIPIDS
Food Test 4 - PROTEIN
Biuret’s reagent is
blue in colour.
A deep purple
change is a +ve
result for protein

If the substance
remains blue it’s a -
ve result for protein

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