BIOLOGICAL

MOLECULES
LEARNING OUTCOMES
 Review what nutrients are and determine
their sources.
 Explain the main purposes of food

 Enumerate the examples of nutrients

 Identify the major elements that make up the

living matter.
 Recognize the difference between inorganic
and organic molecules.
 Examine the major functional groups of
inorganic molecules
WHAT IS FOOD?
 any substance which when
taken by the body will become
the body’s source of energy.

 Weeat about 500kg of food a

year!
WHAT ARE THE THREE MAIN
PURPOSES OF FOOD?

1. Provide energy to do work

2. Build new protoplasm for growth
and repair of worn out tissue
3. Provide nutrients such as
vitamins to keep us healthy and to
protect us from diseases
FOUR BASIC FOOD GROUPS IN A BALANCE
DIET INCLUDE:

1.Vegetables and fruits

2. Grain products such as breads and
cereals
3. Dairy products such as milk and
cheese
4. Protein-rich foods such as meat,
fish, poultry, and beans.
THE FOOD GROUPS ARE ALSO
CATEGORIZED INTO:
 Glow Foods- foods
that give us
vitamins and
minerals.
Go Foods- foods
that give us energy
and they are rich
in carbohydrates
 Grow foods -
foods that helps
us grow and are
rich in protein
WHAT ARE NUTRIENTS?
 these are chemical substances
in the food we eat.
EXAMPLES OF NUTRIENTS IN OUR
FOOD

1. Carbohydrates
2. Fats
3. Proteins
4. Water
5. Vitamins
6. Minerals
CHEMICAL ELEMENTS IN THE BODY

 Element - a substance that contains

only one kind of atom.
 CARBON, HYDROGEN, OXYGEN,
NITROGEN, PHOSPHORUS and SULFUR
play prominent roles in the body.
 These make up about 98% of the
body weight of most organisms
CHEMICAL ELEMENTS IN THE BODY

 CALCIUM, SODIUM, POTASSIUM,

MAGNESIUM and IRON are of great
importance in most organisms.
 Others called TRACE ELEMENTS are
present only in minute amounts in
many cells, yet may be indispensable
for the maintenance of life.
 Table 3.1 Elements Important in a Living Material

Element Atomic Number Approximate Appropriate %

Atoms Weight of Human Body
Weight
Hydrogen (H) 1 1 9.5
Carbon (C) 6 12 18.5
Nitrogen (N) 7 14 3.3
Oxygen (O) 8 16 65.0
Sodium (Na) 11 23 0.2
Phosphorous (P) 15 31 1.0
Sulfur (S) 16 32 0.3
Chlorine (Cl) 17 35 0.2
Potassium (K) 19 39 0.4
Calcium (Ca) 20 40 1.5
Iron (Fe) 26 56 Trace
Iodine (I) 53 127 Trace
ATOMIC SYMBOL: ONE- OR TWO-LETTER
CHEMICAL SHORTHAND FOR EACH ELEMENT
 Compound – is a
substance composed of
two or more kinds of
atoms chemically
combined.

 Chemical bond – the

electron arrangement
that holds the atoms
in a compound
together.
IONIC BOND
COVALENT BOND
INORGANIC COMPOUNDS
 The compounds without carbon, except,
carbon monoxide, carbon dioxide, and
the carbonate of salts and metals.
 It includes water, acids, salts, bases,
and gases
ORGANIC COMPOUNDS
 These are carbon containing compounds
except carbon monoxide, carbon dioxide,
and carbonate of salts and metals.
 These compounds are synthesized by
living cells.
 It include
 carbohydrates,
 proteins,
 fats or lipids, and
 nucleic acids.
WATER
• Covers 71% of the
Earth’s surface, mostly
seas and oceans
• found in three
different forms on
Earth - solid, liquid,
and gas.
CHEMICAL PROPERTIES OF WATER
1. Universal solvent
2. Cohesion and adhesion
3. High surface tension
4. High heat capacity
5. High heat of evaporation
6. Less dense as ice
7. Has a neutral pH
WATER IS A UNIVERSAL SOLVENT.
 it can dissolve a
great number of
polar non-ionic
substances such as
glucose.
 This property is
important to
facilitate chemical
reactions in cells
such as metabolic
reactions.
 Water molecules are cohesive and
adhesive.
 An attractive force
between water
molecules is called
COHESION.
 An attractive force

between water
molecules and other
substances is called
ADHESION.
 WATER MOLECULES ARE COHESIVE AND
ADHESIVE

 Adhesion and
cohesion result
because the
hydrogen bonds hold
the water molecules
together.
 it contributes to the
transport of water in
plants.
 A tension is created that

pulls a water column up

from the roots.
 Adhesion of water to the

walls of the vessels also

helps prevent the water
column from breaking
apart.
WATER HAS A HIGH SURFACE TENSION
 Water molecules at the
surface are more strongly
attracted to each other.
Hence, water molecules
of the surface cling tightly
to each other.
 This is the reason why

man can skip rocks or

stones across the surface
of a body of water.
WATER HAS A HIGH HEAT CAPACITY

 Hydrogen bonds that link

water molecules, allow
water to absorb heat.
 Temperatures are

stabilized in organisms
and the environment,
thereby protecting
organisms from rapid
changes in temperature.
High heat of vaporization
 Transition of a liquid to a gas
 Water cools body surfaces
as a result of dispensing
heat as sweat evaporates
from the body.
 High heat capacity and

high heat vaporization

are important in regulating
body temperatures of
organisms.
 WATER IS LESS DENSE AS ICE.
 This is the reason why
ice floats in water and
why lakes, ponds, and
ocean do not freeze.
 Only the surface of

these bodies of water

freeze protecting
aquatic organisms so
they can survive the
winter.
PHYSIOLOGICAL PROPERTIES OF
WATER:

1.dissolves or suspends the materials in

the protoplasm (nutrients, gases, ions)
2. furnishes a medium for some vital
processes (respiration, digestion,
excretion, circulation)
3. moistens some surfaces for gas diffusion
(lungs, skin)
4. regulates body temperature (high heat
capacity, evaporation)
PHYSIOLOGICAL PROPERTIES OF
WATER:
5. helps in the transport of nutrients,
wastes, gases, and hormones (blood
plasma)
6. important in the functioning of the
sense organs (eyes, ears, nose)
7. Serves as a lubricant for joints
(synovial fluid)
8. Serves as a cushion for vital organs
such as brain and spinal cord
(cerebrospinal fluid)
 VITAMINS
 complex organic compounds needed by
the body in small amounts.
 Help enzymes and play roles in cellular
reactions.
 Water-soluble vitamins include C and B
complex
 Fat-soluble vitamins include A, D, E, & K
 MINERALS

 Substances found in food that the body needs

for growth and health.
 Macrominerals are minerals your body
needs in larger amounts. They include
calcium, phosphorus, magnesium,
sodium, potassium, and chloride.
 Trace minerals(microminerals) are
needed in smaller amounts than
major minerals such as copper, iron, zinc,
iodine.
 IMPORTANT DIETARY MINERALS
Mineral Function Source
Calcium Tooth and Bone formation,
nerve transmission, muscle
Milk and other dairy
products, bean curd,
contraction dark green vegetables

Phosphorous Bone development, transfer

of energy on cells
Most Foods

Sodium nerve transmission, muscle

contraction
Milk, dairy products salt

Chlorine Formation of hydrochloric

acid
salt

Potassium Regulation of Heart beat Fruits

Magnesium Catalyst for ATP formation Nuts, grains, dark green

vegetables

Iodine Thyroid activity Seafood, iodized salt

Iron Hemoglobin Formation Meat, dark green

vegetables, dried fruits
 Vitamin Role in the Body Signs of Food Sources
VITAMINS AND THEIR ROLE, SIGNS OFDeficiency
DEFICIENCY AND SOURCES
Thiamine Carbohydrate fatigue Seafood, meat
metabolism
Riboflavin growth Premature aging Milk, eggs, green
vegetables
Niacin digestion Digestive and Leafy
nervous vegetables,
disturbance peanut butter
B12 Red blood cells anemia liver
production
C (ascorbic Anti-stress Sore gums Citrus fruits,
acid) tomatoes
A Healthy Skin and Night blindness Egg yolks,
eyes butter, yellow
vegetables
D Calcium and Poor tooth Milk, liver, eggs
phosphate development
metabolism
E Reproductive unknown Vegetable oils,
function butter, milk
K Blood clothing hemorrhage Soybean oil,
 ACIDS
- release H+
- proton donors
Ex. HCl  H+ + Cl –
EXAMPLES OF ACIDS
 Hydrochloric acid (HCl)

 Sulphuric acid (H2SO4)

 Nitric acid (HNO3)

 Carbonic acid in softdrink (H2CO3)

 Uric acid in urine

 Ascorbic acid (Vitamin C) in fruit

 Citric acid in oranges and lemons

 Acetic acid in vinegar

 Tannic acid (in tea and wine)

 Tartaric acid (in grapes)

 PROPERTIES OF ACIDS:
 Corrosive ('burns' your skin)
 Sour taste (e.g. lemons, vinegar)

 Contains hydrogen ions (H+) when dissolved in

water
 Has a pH less than 7

 Turns blue litmus paper to a red colour

 Reacts with bases to form salt and water

 Reacts with metals to form hydrogen gas

 Reacts with carbonates to form carbon dioxide,

water and a salt
3. BASES
- release OH–
- proton acceptors
Ex. NaOH  Na+ + OH–
EXAMPLES OF BASES AND ALKALIS

 Sodium hydroxide (NaOH) or caustic soda

 Calcium hydroxide ( Ca(OH)2 ) or limewater
 Ammonium hydroxide (NH4OH) or ammonia water
 Many bleaches, soaps, toothpastes and cleaning agents
PROPERTIES OF BASES AND
ALKALIS

 Corrosive ('burns' your skin)

 Soapy feel

 Has a pH more than 7

 Turns red litmus paper to a blue colour

 Many alkalis (soluble bases) contain hydroxyl

ions (OH-)
 Reacts with acids to form salt and water
SOME IMPORTANT INORGANIC MOLECULES
B. ACIDS and BASES
• pH is a mathematical way of indicating the number
of hydrogen ions in a solution.
• The pH SCALE is used to indicate the acidity or
alkalinity of a solution.
• It ranges from 1-14.
 Neutral: pH 7.00
 Acidic: pH 0–6.99

 Basic: pH 7.01–14.00
• pH 7 represents a NEUTRAL pH because the hydrogen
and hydroxide ion concentrations are equal.
• The pH below 7 is ACIDIC because the hydrogen ion
concentration is greater than the hydroxide
concentration.
• The pH above 7 is BASIC because hydroxide ion
concentration is greater than hydrogen ions.
A PH SCALE
 pH scale ranges from 0
(most acidic) to 14
(most basic)

 One unit on the scale

corresponds to a
tenfold change in H+
ions

 Red dots = hydrogen

ions (H+) and blue dots
= hydroxyl ions (OH-)
5. Salts are formed by the reaction of an acid and a base.

HCl + NaOH → NaCl + H2O

(acid) (base) (salt) (water)

 Neutralization process
FUNCTIONS OF ACIDS, SALTS, AND BASES
IN THE BODY:

 They regulate hydrogen ion

concentration in extracellular fluid
 They serve as electrolytes or conductors
of electrical impulses, as in irritability of
muscles
 Growth and repair of tissues
 Energy storage and production
 CARBON DIOXIDE
 It is a colorless gas with
faint, sharp odor and a sour
taste when dissolved in
water.
 It constitutes about 0.03 of
air by volume.
 It is produced when carbon-
containing materials burn
completely
 it is a product of fermentation
and animal respiration.
CARBON DIOXIDE
 Plants use CO2 in
photosynthesis to
make carbohydrates.
 CO2 in the Earth’s
atmosphere keeps
some of the Sun’s
energy from radiating
back into space.
 OXYGEN
 This inorganic gas constitutes
approximately 21% of the atmosphere.

 It is a necessary material for

maintenance of life in most organisms,
though a few can live without it such as
the ANAEROBIC ORGANISMS.
 OXYGEN

 used directly, without

change, by both
plants and animals in the
process of extracting
usable energy from
nutrient molecules in CELL
RESPIRATION.
 It is constantly released to
the atmosphere by
photosynthetic or
AUTOTROPIC organisms.
QUIZ#1 NEXT WEEK
Next topic…organic molecules of life.