Anatomy Quiz 2- Basic Chemistry and Macromolecules

What is the body composed of?

Matter and Energy

Matter

anything that has mass and takes up space

Energy

the ability to do work or cause change (most of the body’s heat is converted to heat)

Chemistry

studies the composition, properties, and reactions of matter

organic chemistry

the field of chemistry that focuses on carbon

biochemistry

the chemistry of a bodies structure and function

3 types of bonds

ionic, covalent, hydrogen

Ionic bond

an atom steals electrons from another to fill the outer shell, happens between metal and non metal (used with nerve and muscle processes)

covalent bond

share electrons between two non metals, (make up organic compounds, very common in body)

hydrogen bond

1 hydrogen atom has a slightly positive charge and is near an O, N, of F atom that has a slight negative charge

electrolytes

molecules held together by ionic bonds disassociated in water to produce ions called electrolytes, help conduct electricty

muscles and electrolytes

muscles use them to contract, and they are lost in sweat so you drink sports drinks

Common ions the body uses

K, Na, Ca, Mg

potassium

controls muscle (including heart) contractions

Sodium

controls amount of water retained

Calcium

bone formation and bound to blood and cell proteins

Magnesium

energy production, nerve function, regulating blood sugar

How does the body loose ions

urine, sweat, vomiting, pooping

pH

potential of Hydrogen, is a measure of the hydrogen atoms in a solution

acids

excess hydrogen ions (H+), 1-6 on pH scale, have a sour taste and smell

Ex: coffee, citrus, tomatoes

bases

accept hydrogen ions, disassociate into OH- ions, 8-14 on pH scale, have a slime feel

Ex: soap, ammonia

pH 7

neutral, breaks down into equal parts H+ and OH- ions

Ex: pure water

Buffers

can either be hydrogen ion donors or acceptors, this allows them to neutralize acids or bases to maintain homeostasis

homeostasis

maintain equilibrium and stable environment

4 main macromolecules

Lipids, carbs, peptides, nucleic acids

Lipid

fats/oils, hydrophobic, non polar, provide chemical signals insulation protective padding and stored energy

hydrophobic

non water soluble

3 types of lipids

glycerides, sterols, terpenoids

glycerides

most common, fatty acids, a linear chain of carbons that have a carboxyl group at the end

(saturated and unsaturated)

saturated glycerides

single bonds between the carbons, stable and do not break down but oxidize easily

Ex: bacon grease, chicken fat, cheese, dairy, coconut oil

unsaturated glycerides

double bonded between some carbons, break down easily (typically need to be refrigerated), liquid at room temp

Ex: olive oil, seed oil, nuts

Polyunsaturated fats

many double bonds

trans fats

adds hydrogen to unsaturated fats

sterols

complex lipids made from carbon rings, the body converts fatty acids into sterols and different sterols have different functions

Ex: cholesterol, estrogen, testosterone

cholesterol

lipoproteins floating in bloodstream (LDL and HDL)

LDL

low density lipoprotein, the bad cholesterol that leads to plaque build up in arteries (atherosclerosis)

HDL

high density lipoprotein, the good cholesterol that seeks out LDL and takes it to the liver to be processed and removed

Carbs

water soluble, polar (slight charge on one side), rings of carbon with a hydroxyl group attached and gives the body energy

peptides

water soluble, polar (slight charge on one side), amino acids that for chains

oligopeptides

small chains of amino acids whose chemical signals regulate functions

proteins

large collections of amino acids that preform various roles in body

nucleic acids

water soluble, polar (has slight charge on one side) monomer and polymer nucleic acids

monomer nucleic acid

transfer energy from food to body functions

polymer nucleic acids

nucleotides ( part of genetic material)

nucleotides

• phosphate group/ ribose sugar: backbone of RNA molecule

• nitrogen bases: codes for a specific gene

nitrogen bases

adinine, guanine, cytosine, thymine

nutrition

helps maintain homeostasis for all macromolecuels

homeostasis in body

nutrition, well balanced diet

craving

result of lack of homeostasis

dieting

alter bodys homeostasis, which is why you get quick but not long term results

well balenced diet

fats, carbs, proteins, and all necessary vitamins and minerals

element

substance composed of atoms having identical proteins

polar

partial charge (water)

non polar

no charge (fats)

blood pH

7.35-7.45 any environment above 7.8 or below 6.8 can cause cellular death

blood buffer

carbonate carbonic acid buffer system