CHAPTER 2 BASIC CHEMISTRY

The class of compound is determined solely by the presence or absence of carbon. Inorganic compounds lack carbon and tend to be small, simple molecules.

Water, salts, and many (but not all) acids and bases.

The class of compound is determined solely by the presence or absence of carbon. Organic compounds are carbon-containing compounds.

Carbohydrates, liids, proteins, and nucleic acids.

Temperature - the kinetic energy of the molecules, move more rapidly and collide more forcefully

Concentration of reacting particles - The number of collisions because of increased numbers of reacting particles.

Water accounts for 2/3 of body weight and it is the most abundant of inorganic compound in the body

Water has a high heat capacity; it can absorb and release large amounts of heat before its temperature changes. It prevents sudden changes in body temperature from occurring.

Because of its polarity, water is an excellent solvent; sometimes called the universal solvent. Because nutrients, respiratory gases (oxygen and carbon dioxide), and wastes can dissolve in water, water can act as a transport and exchange medium in the body.

Water is an important reactant in some types of chemical reactions such as digesting food, or the breaking down of biological molecules.

Water also serves as a protective function such as the cerebrospinal fluid. Water forms a cushion around the brain.

A liquid or gas in which smaller amounts of other substances, called solutes (which may be gases, liquids, or solids), can be dissolved or suspended.

When a solvent (liquid or gas) is mixed with solutes (gases, liquids, or solids) the resulting mixture is called a solution. When the solute particles are exceedingly tiny = solution.

When a solvent (liquid or gas) is mixed with solutes (gases, liquids, or solids), but the solute particles are fairly large, the resulting mixture is called a suspension.

Hydrolysis reactions are a result of the break down of digested foods or biological molecules where bonds of water molecules are required in order to break down food into bits or biological molecules.

(Hydro = water lys = splitting)

Salt is an ionic compound containing cations other than H+ and anions other thant the hydroxyl ion (OH-).

Calcium and phosphorus (found chiefly in bones and teeth).

When salts are dissolved in body fluids, salts easily separate into their ions. This process is called dissociation. Dissociation occurs rather easily because the ions have already been formed. All that remains is to pull the ions apart. This is accomplished by the polar water molecules.

Because ions are charged particles, all salts are electrolytes (substances that conduct an electrical current in solution).

Acids and bases. They ionize and then dissociate in water and cna then conduct an electrical current.

Acids have a sour taste and can dissolve many metals or "burn" a hole in a rug.

Acid is a substance that can release hydrogen ions (H+) in detectable amounts.

When acids are dissolved in water, they release hydrogen ions and some anions

Acids that ionize completely and liberate all their protons are called strong acids, such as hydrocloric acid.

Bases have a bitter taste, feel slippery, and are proton acceptors.

Hydroxides are common inorganic bases.

Like acids, the hydroxides ionize and dissociate in water.

When acids and bases are mixed, they react with one another (in an exchange reaction) to form water and a salt.

The result of an exchange reaction in which an acid and a base interact.

The relative concentration of hydrogen (and hydroxyl) ions in various body fluids.

pH units are based on the number of protons in a solution, expressed in terms of moles per liter.

The hydrogen ion

It represents a tenfold change in hydrogen-ion concentration.

At the midpoint scale, the number of hydrogen ions exactly equals the number of hydroxyl ions, and the solution is neutral; that is neither acidic nor basic.

Solutions with a pH lower than 7 are acidic. The hydrogen ions outnumber the hydroxyl ions.

Solutions with a pH number higher than 7 are alkaline, or basic

A substance or substances that help to stabilize the pH of a solution.

Kidneys, lungs, and a number of chemicals called buffers.

Weak acids and weak bases act to maintain pH stability by taking up excess hydrogen or hydroxyl tissue.

Normally, blood pH varies in a narrow range from 7.35 to 7.45.

The high heat capacity of water prevnets rapid changes in body temperature.

Acids are proton donors.

A pH of 11 is basic.

All chemcal reactions in the body take place in a watery environment.

They conduct and electrical current when dissolved in water.

Chainlike molecules made of many similar or repeating units (monomers), which are joined together by dehydration synthesis.

A molecule of low molecular weight capable of reacting with identical or different molecules of low molecular weight to form a polymer.

Many organic molecules are very large molecules, but their interactions with other molecules typically involve only small reactive parts of their structure called functional groups (acid groups, amines, and others.)

Polymers and monomers are joined together by dehydrations synthesis. During dehydrations synthesis a hydrogen atom is removed from one monomer and a hydroxy group (OH) is removed from the monomer it is to be joint with. As a covelent bond unites the monomers, a water molecule is released. This removal of the water molecule at the bond site occurs each time a monomer is added to the growing polymer chain.

When ploymers must be broken down or digested to their monomers, the reverse process called hydrolysis occurs. As a water molecule is added to each bond, the bond is borken, releasing themonomers.

They include sugar, starches, contain carbon, hydrogen an oxygen.

They are classified according to size and solubility in water as monosaccharieds, disaccharides, or polysaccharide.

One sugar. (mono = one) (saccharide = sugar).

Double sugars, formed when two simple sugars are jointed by dehydration synthesis; as a water molecule is lost as the bond form.

Long, branching chaines of linked simple sugards are called polysaccharides. (poly = many) (saccharides = sugar).

Glucose, Furctose, galactose, ribose and deoxyribose.

Glucose

Glucose