1Chapter 2: Chemistry- Matter- occupies space and has mass- Energy- capacity to do worko Two components Potential energy: has it because of its position or structure - Ex. Complicated molecule with lots of bonds= a lot of potential energy Kinetic energy: associate with the movement of an object- Ex. Hotter temperature= higher kinetic energy They can convert into eachother- Potentialkinetic: ex. We eat foodo Food= potential energyuse energy from bonds in foodto make energy to move bodyo Forms of Energy Chemical energy: stored in chemical bonds of molecules- Break bonds release energy Electrical Energy: movement of charges particles - Nerve impulses= electrical current  Mechanical energy: moving of matter- Elements: can’t be broken down by normal means (ex. O, N, H, C)- Atoms: smallest part of an element that still has properties of the element o Nucleus= protons (+) and neutrons (0)o Electrons (-) # protons= # electrons  Orbital model: e- in a cloud more realistic  Planetary model: orbital 1- 2e-, orbital 2- 8e-- Isotopes: used to detect what’s wrong in the body (radioactive isotopes)o Same number of protons and electronso Different number of neutrons- Reactivity of various atomso Function based on number of e- in valence shell Inert: valence shell is full doesn’t react Reactive elements: open space in valence shell- Chemical Bondso Ionic: complete transfer of e- from 1 atom to another  Generate charged particles (AKA ions)o Covalent: sharing of e-  Ex. CH4  Single bond: shares 1 pair (H-H) Double bond: Shares 2 pairs (O=O) Triple bond: shares 3 pairs (N≡N) 2 classes of Covalent bonds2- Non-polar: e- shared equally o O=C=O- Polar: e- shared unequallyo Ex. H20o Regions of + and regions of –o Hydrogen Bonds: electrostatic attraction  Occurs between a H covalently bond electronegative element (ex. O, N) Charged hydrogen is attracted to electronegative element  Not strong but crucial for structure of DNA- Held together by a lot of H bonds- Proteins held together by H bonds- Inorganic molecules—Biochemistryo Study of molecules contributing to life—don’t contain carbon Ex. H2O living things= 60-80% of H2O1. Has high heat capacity: takes a lot of energy to heat it upa. Prevents sudden changes in body temperature b. Due to H bonds (must break H bonds to heat it)2. High heat of vaporization: amount of heat needed to convert a liquid to a gasa. Must break all H bondsb. Ex. Cooling the body- sweat evaporates3. Polarity/ solvent properties: a lot of things are soluble in H2O because its polar a. Like dissolves likeb. H2O has polar covalent bonds 4. Reactivity: H2O participates in many reactions 5. Cushioning: serves as protectiona. Ex. Brain has cerebral spinal fluid- Organic Molecules—contain carbono Proteins, carbohydrates, lipids, nucleic acidso Why Carbon? It can form covalent bonds very strong  It can form bonds with 4 other molecules build complex structureso Carbohydrates Carbon, hydrogen, oxygen: 1-2-1 ratio- Monosaccharaides: ONE ring (5-6 carbons)o 5: Glucose, Ribose (in RNA), deoxyribose (DNA)o 6: Fructose, Galactose - Disaccharides: 2 different monosaccharide togethero Sucrose, Maltose, Lactose o Linked together Bond between 2 monomers formslose a water- Dehydration reaction3 Separate into 2 monomersgain a water- Hydrolysis- Polysaccharideso Glycogen, starch (in plants),  Both comprised of glucose  Glycogen: stored in liver and muscle for energy storage - Breaks into glucosebreaks into ATP- Found in animals o Many monosaccharaides linked together Chain and branched  Functions of Carbohydrates- Energy source- Involved in terms of structureo Ex. Monosaccharaides make up DNA and RNAo Lipids Defined as insoluble in H2O non polar- Has variety of chemical structures Neutral Fats—aka Triglycerides - Consist of glycerol and fatty acidso Fatty acids= long hydrocarbon tailvery nonpolar - Formed by dehydration synthesis lose 3 H2O Fatty Acids- Saturated: all single bonds (share 1 pair of e-)o Animal fats (beefs, chicken, etc.,)o Solid at room temperature- Unsaturated: 1 or more double bonds connecting carbons in the tailo Vegetable oil, olive oilo Liquid at room temperature - Trans Fatty Acids—not healthyo H Functions- Energy source: break down and use for energy/ ATP- Protection: surrounds organs o Ex. Fatty capsule around kidneys- Insulation: keeps you warmo Phospholipids Glycerol, fatty acid, phosphate containing group Has a nonpolar region and a polar head HcistransCC =HHC=C4- Only 1 part of it (head) can react with water  Backbone of all membranes  DRAWING:o Steriods- testosterone, estrogen etc Backbone= cholesterol (complicated ring structure) Cholesterol is essential- Membranes: forms and stabilizes membranes - Building block of all steroidso Proteins Building block= amino acids (only use 20 in body) Structure is basic  Amine—C—acid R- groups can be:- Polar or nonpolar- Acidic or basic- Very diversemakes proteins diverse Amino acids are linked by peptide bond- Bond between carbon and nitrogen- 1 chain of amino acids= polypeptide o proteins can have more than one polypeptide  Characteristics - Can have any number of amino acids (few or thousands)- Amino acids can be present in ANY ordero Can be all same amino acids or all different Structure- Primary: sequence of amino acids in a polypeptide chaino All information for a higher order structure has to do with this primary sequence o Due to the sequence of nucleotides of DNA- Secondary: structure of a region of a polypeptide (part of structure)o Alpha Helixo Beta Pleated sheets- Tertiary Structure: overall 3D structure of a polypeptide - Quaternary Structure: 2 or more polypeptides forming the protein  Function: depends on the structure - Denatured: protein loses a structurenot functional Types of Proteins - Fibrous Structural Proteins (insoluble)o Ex. Collogen (in skin and bones) and Keratin (in skin)**R –group has many different propertiesIts what changes the amino acidR**held together by hydrogen bonds5- Functional Proteins: usually globular o Hormones: produced by endocrine system (Ex. Insulin)o Antibodies: something body forms and reacts to something foreign in bodyo Enzymes: biological