Biochemistry in the Kitchen

Why is water important

  • What is so special about water?

    • Liquid at room temperature “water”

    • Gas at 100C and aboue “steam”

    • Solid at 0C and below “ice”

  • Air:

    • Oxygen O2

    • Nitrogen N2

      • Liquid -196C -320F

      • Solid - 210C -346F

  • Carbon Dioxide CO2

  • Gasoline

  • Table Salt

    • Melts -810C -1474F

  • Why is water a liquid at room temp?

    • Other molecules of the same size and mass are gases at room temperature

    Water H2O 18 a mass u +100C

    Carbon Dioxide CO2 44 a mass u -76C

    Oxygen O2 32 a mass u -183C

    Fahrenheit- Celsius

    212F - 100C

    98.6F - 37C

    68F - 20C

    32F - 0C

    0F - -19C

    A touch of chemistry needed to understand attractive “cohesivenss” of water

  • Atomic Stricture

    • Necleus

      • Protons (+)

      • Neutrons (nc)

    • Cloud of orbiting electrons

      • Electrons (-)

  • Protons (+) in nucleus = Electrons (-) in cloud

  • Neutrons (nc)- Varies “glue” that holds protons together in the nucleus

  • Atoms- made up of: protons, neutrons and electrons

    • Element - Hydrogen

    • Atomic number - 2

    • Symbol - H

    • Atomic mass - 1.008

Periodic Table of Elements - PubChem

  • Ionic boning-

    • Theft- Sodium ions (+1) and Abandonment- Chloride ions (-1)

  • Covalent bonding

    • Sharing

      • Physical overlap between atoms

      • Full outer shells