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Chapter 4 discusses the essential chemicals of life, focusing on water, carbohydrates, fats, proteins, and DNA. It outlines the roles of water in the body, the types and functions of carbohydrates, fats, and proteins, as well as methods for testing for these substances. Additionally, it describes the structure and function of DNA as the genetic material in cells.

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5 views

4

Chapter 4 discusses the essential chemicals of life, focusing on water, carbohydrates, fats, proteins, and DNA. It outlines the roles of water in the body, the types and functions of carbohydrates, fats, and proteins, as well as methods for testing for these substances. Additionally, it describes the structure and function of DNA as the genetic material in cells.

Uploaded by

moealqaq409
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 16

CHEMICALS OF LIFE

Chapter (4)
-48Pages:40
Water
• Uses of water in the body of living organisms:

1. About 80% of the body is made up of water

2. It is needed as a solvent ( a lot of substances can dissolve in


water)

3. It is used a medium for metabolic reactions to take place

4. It makes up most of the plasma part of blood which transports


materials around the body

5. It is used to cool the body down when lost as sweat

6. Helps in getting rid of wastes like urea


Carbohydrates
• Carbohydrates are divided into 3 groups and they
consist of carbon, hydrogen and oxygen:

1. Monosaccharides: glucose, galactose and fructose.

Monosaccharides taste sweet and are soluble in water.

Fig 4.2
Page: 41
Carbohydrates
2. Disaccharides: 2 monosaccharides joined together.

a. Sucrose (table sugar): Glucose and fructose


b. Lactose (sugar in milk) : Glucose and galactose
c. Maltose (malt sugar): Glucose and glucose

Soluble in water and sweet in taste

3. Polysaccharides (starch, glycogen and cellulose): made


of many monosaccharides joined together.

Insoluble in water and do not taste sweet


Uses of Carbohydrates
• They are used for supply of instant energy

• They release energy in the process of respiration.

• Glucose is transported In the plasma of blood in animal cells.

• Plants transport the sugar sucrose to cells.

• Plants then convert sucrose into glucose to be used in


respiration.

• Plants store sugar in the form of starch.

• Animals store sugar in the form of glycogen mostly in the cells of


liver and muscles
Testing for Reducing Sugars
• Take a sample of food, crush it and dissolve it in a
certain volume of water.

• Add Benedict’s Solution and heat the solution in a


water bath

• If the sample contains reducing sugars then the


Benedict’s solution changes colour from blue to green,
yellow, orange or red.

• Use a colorimeter to compare the colour intensities if


more than one sample is being investigated.
Testing for Reducing Sugars
Testing for Starch
• Take a food sample, add Iodine solution

• If the sample contains starch, Iodine solution changes


colour from orange (brown) to blue (black)

Note: Iodine is a grey solid whereas Iodine solution is an


orange liquid.
The starch test is
carried out against
a white
background for a
clear colour
change to be
observed
Fats
• Fats are made of 3 fatty acids and 1 glycerol
• Fats are made of carbon, hydrogen and oxygen

Uses of fats:
1. To make cell membranes
2. To store and release energy. Fats are stored in the
adipose tissue under the skin
3. To make steroid hormones (oestrogen and
testosterone)
4. To make cholesterol used in cell membranes
5. For insulation and to prevent heat loss
Fats

Fig 4.8
Page: 44
Testing for Fats
• Take a food sample, cut it into very small pieces

• Dissolve sample in ethanol (fats are soluble in ethanol


and insoluble in water)

• Pour mixture of ethanol and food sample in water

• If fats are present an emulsion forms or the mixture


turns from clear (transparent) to cloudy (milky)
Testing for Fats
Proteins
• Proteins are made up of smaller units called amino acids

• Proteins are made up of carbon, hydrogen, oxygen,


nitrogen and sometimes sulphur
Uses of Protein
1. Growth and repair
2. Making antibodies
3. Making enzymes
4. Making haemoglobin which transports oxygen
around the body
5. Used for energy only when carbohydrates and fats
are completely used up
Testing for Proteins
• Crush sample, dissolve it in a certain volume of water
• Add Biuret’s solution
• If proteins are present then the colour of Biuret’s changes
from blue to violet (purple)
DNA
• DNA is the genetic material in cells.

• DNA stands for Deoxyribonucleic acid

• Each DNA molecule consists of many nucleotides which


consist of a deoxyribose sugar, phosphate group and a
nitrogenous base.

• There are four nitrogen bases:


1. A 2. C 3. G 4. T

• The DNA threads consist of 2 DNA strands wound together in a


double helix shape

• A will always pair up with T and C will always pair up with G


DNA

Fig 4.14
Page: 47

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