Atoms,

Molecules, and
Life
electron shell
Carbon (C) Oxygen (O) Phosphorus (P) Calcium (Ca)
Phosphorus (P)
Calcium (Ca)
(b)
Sodium ion (+) Chlorine ion ()
Attraction between opposite charges
(c)
An ionic compound: NaCl
II. Matter
A. Elements

92 naturally occurring elements

Biologically important elements:
Carbon (C) Hydrogen (H)
Oxygen (O) Nitrogen (N)
Phosphorous (P) Sulfur (S)
II. Matter
B. Atoms
1. Nucleus
a. Protons and neutrons
b. Atomic number and atomic mass
2. Electrons
a. Electron shells, orbitals, energy level
electron
nucleus
Hydrogen (H) Helium (He)
II. Matter
C. Molecules and compounds
Atoms usually exist chemically bonded to
other atoms to form molecules and
compounds
1. Inert atoms
2. Reactive atoms
II. Matter
D. Types of chemical bonds
1. Bonds between individual atoms
a. Ionic
b. Covalent
1) Nonpolar
2) Polar
(a)
Sodium atom (neutral)
Chlorine atom (neutral)
Electron transferred
(a)
(b)
(c)
Sodium atom (neutral) Chlorine atom (neutral)
Sodium ion (+) Chlorine ion ()
Electron transferred
Attraction between
opposite charges
An ionic compound: NaCl
II. Matter
D. Types of chemical bonds
1. Bonds between individual atoms
a. Ionic
b. Covalent
1) Nonpolar
2) Polar
(a)
nonpolar covalent
bonding
(b)
polar covalent
bonding
(slightly negative)
(slightly positive)
Water (HOH or H
2
O),
a polar molecule
Hydrogen (HH or H
2
),
a nonpolar molecule
Oxygen (O=O or O
2
),
a nonpolar molecule
(a)
nonpolar covalent
bonding
Hydrogen (HH or H
2
),
a nonpolar molecule
Oxygen (O=O or O
2
),
a nonpolar molecule
(b)
polar covalent
bonding
(slightly negative)
(slightly positive)
Water (HOH or H
2
O),
a polar molecule
II. Matter
D. Types of chemical bonds (cont.)
2. Bonds between parts of polar molecules
a. Hydrogen bonds
hydrogen
bonds
III. Water and life
A. Water and chemical reactions
1. Hydrolysis
2. Dehydration synthesis
3. Photosynthesis
4. Respiration
III. Water and life
B. Water, the solvent of polar and ionic
molecules
C. Water and cohesion
D. Water and pH
hydroxide ion
(OH

)
hydrogen ion
(H
+
)
water
(H
2
O)
stomach acid, lime juice
lemon juice
acid rain (2.5-5.5), vinegar, cola,
orange juice, tomatoes
beer
black coffee, tea
normal rain (5.6),
pure water (7.0), saliva, blood,
sweat (7.4)
seawater (7.8-8.3)
baking soda
phosphate detergents
chlorine bleach, milk of magnesia
household ammonia, some
detergents (without phosphates)
washing soda
oven cleaner
1-molar sodium hydroxide (NaOH)
1-molar hydrochloric acid (HCl)
urine (5.7)
IV. Carbon and life
A. Carbon is versatile
1. Each atom can form four covalent bonds
2. Carbon atoms are joined in short, long chains
or rings
3. Organic molecules
electron shell
Carbon (C) Oxygen (O)
V. Complex biological molecules
are synthesized from simple
subunit molecules
A. Polymers form from bonding two or more
subunit molecules in a dehydration
synthesis reaction
Dehydration synthesis
V. Complex biological molecules
are synthesized from simple
subunit molecules
B. Polymers can be broken down into
individual subunit molecules in a hydrolysis
reaction

1. Food we eat is hydrolyzed to provide the raw
materials to build new polymers
Hydrolysis
VI. Four classes of biologically
important organic compounds
A. Carbohydrates

Monosaccharides (glucose, fructose)
combine to form Disaccharides (sucrose)
and Polysaccharides (complex
carbohydrates: starch and cellulose))

glucose fructose sucrose
Dehydration synthesis
individual
cellulose
molecules
bundle of
cellulose
molecules
hydrogen bonds
cross-linking
cellulose molecules
cellulose
fiber
VI. Four classes of biologically
important organic compounds
A. Carbohydrates (cont.)

3. Functions

a. Energy storage (starch, glycogen, simple sugars)

b. Structural support (cellulose, chitin)
VI. Four classes of biologically
important organic compounds
B. Lipids

1. Fatty acids combine in dehydration synthesis
with glycerol to form triglycerides

2. Are nonpolar
fatty acids
glycerol
3 water
molecules
Beef fat (saturated)
carbon
hydrogen
oxygen
Peanut oil (unsaturated)
Cardiovascular diseases

Evidence is accumulating that increasing omega-3 fatty acid intake can decrease
the risk of cardiovascular diseases by 1) preventing arrhythmias that can lead to
sudden cardiac death, 2) decreasing the risk of thrombosis (blood clot formation)
that can lead to heart attack or stroke, 3) decreasing serum triglyceride levels, 4)
slowing the growth of atherosclerotic plaque, 5) improving vascular endothelial
function, 6) lowering blood pressure slightly, 7) decreasing inflammation. The
American Heart Association found the evidence discussed below convincing
enough to recommend that all adults eat a variety of fish, particularly oily fish, at
least twice weekly, in addition to consuming vegetable oils rich in ALA
fatty acid tails
(hydrophobic)
polar head
(hydrophilic)
glycerol
backbone
estradiol
cholesterol testosterone
VI. Four classes of biologically
important organic compounds
B. Lipids (cont.)

3. Functions

a. Energy storage (fats, oils)

b. Protection (oils, waxes)
1) Waterproof coating of body surfaces

c. Component of cell membranes

d. Hormones
VI. Four classes of biologically
important organic compounds
C. Proteins

1. Amino acids combine in dehydration
synthesis to form polypeptides

2. Proteins are functional units made of one
or more polypeptide chains
amino
group
carboxyl
group
variable
group
hydrogen
amino
group
amino acid amino acid
amino
group
carboxyl
group
carboxyl
group
peptide
bond
peptide water
Peptide chain of amino acids
folds into complex shape
two or more folded
chains may join to
form a complex protein
Peptide chain of amino acids
folds into complex shape
Two or more folded
chains may join to
form a complex protein.
VI. Four classes of biologically
important organic compounds
C. Proteins (cont.)

3. Protein structure is based on the amino acid
sequence

4. Have varying degrees of polarity based on
amino acid composition
VI. Four classes of biologically
important organic compounds
C. Proteins (cont.)

5. Functions

a. Structural components (cells, tissues)
b. Enzymes
c. Transport O
2
in blood (hemoglobin)
d. Receptors for hormones (insulin receptor)
e. Contractile proteins (actin and myosin in muscle)
f. Immunoproteins (antibodies)
VI. Four classes of biologically
important organic compounds
D. Nucleic acids

1. Nucleotides combine in dehydration synthesis
to form nucleic acids

2. Functions
a. Hereditary material (genes)
b. Direct the production of proteins
phosphate

base

Deoxyribose nucleotide

sugar

phosphate

base

Nucleotide chain

sugar