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HL Chemistry - Option B : Human Biochemistry

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HL Chemistry - Option B : Human Biochemistry Diet & Nutrition The Human Body & Its Requirements Nutrients The food components which provide growth, energy, and ... – PowerPoint PPT presentation

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Title: HL Chemistry - Option B : Human Biochemistry


1
HL Chemistry - Option B Human Biochemistry
  • Diet Nutrition

2
The Human Body Its Requirements
  • Nutrients
  • The food components which provide growth,
    energy, and replacement of body tissue
  • There are 6 groups of nutrients
  • proteins
  • carbohydrates
  • fats/lipids
  • vitamins
  • minerals
  • water

3
Why a balanced diet?
  • Too few nutrients results in
  • weakness
  • anemia
  • muscle wasting
  • Too many nutrients results in
  • obesity
  • hypertension
  • cardiovascular disease
  • A balanced diet is the key to good health!

4
Carbohydrates
  • Empirical formula CH2O
  • Main source of energy for the human body we
    cant synthesis them (only plants can)
  • Glucose is the most common sugar, and is what we
    have in our blood it is broken down during
    respiration to yield energy
  • Complex sugars are combinations of other sugars
  • Cellulose (plant storage sugar) cant be digested
  • Fructose (found in fruits) is a 5 membered ring
  • Excess sugar (from potatoes, bread, corn, rice,
    etc). is converted to fat

5
Fats
  • Empirical formula CHO
  • Provides 2x the energy per gram as carbohydrates
  • Common in milk, cheese, butter, nuts
  • We need about 30 of our diet to be fats
  • Fats are esters formed from glycerol and long
    chain carboxylic acids
  • Cholesterol and prostaglandins are
    nonsaponifiable lipids
  • Linoleic acids are vital since they cant be
    synthesized by the human body

6
Proteins
  • We need 20 protein in our diet
  • Proteins are composed of C,H,N (and S)
  • They are natural polymers made from 20 amino
    acids (15 of body mass!)
  • Essential Amino Acids cant be synthesized
  • Complete Proteins have all 10 essential amino
    acids
  • Meat and eggs contain complete proteins
  • Incomplete Proteins lack one or more essential
    amino acid usually found in plants
  • Vegetarians must combine the right plant proteins
    to stay healthy
  • Used to make hormones, enzymes, and antibodies
    (among other things)

7
Vitamins
  • Vitamins are needed in small amounts to assist
    enzyme function
  • Vitamin deficiencies lead to diseases such as
    scurvy (too little Vitamin C) or rickets (too
    little Vitamin D)
  • Vitamins decompose under high heat or with
    prolonged cooking
  • Balanced diets are vitamin complete, but some
    foods are enriched
  • milk Vitamin D
  • margarine vitamin A
  • flour Vitamin B
  • juices Vitamin C

8
Fat vs. Water Solubility of Vitamins
  • Vitamins A D have only one OH group plus long
    chain hydrocarbons, thus, they are soluble in
    non-polar solvents (such as fats)
  • Other fat soluble vitamins include Vitamins E K
  • Since fat soluble vitamins are stored, we do not
    need to consume them every day
  • The 8 Vitamin Bs and Vitamin C contain many OH
    groups, and are water soluble
  • Water soluble vitamins must be consumed every day
    since they cant be stored

9
Vitamin A (retinol)
  • Conjugated double bonds make Vitamin A light
    sensitive
  • Conformation changes result in vision
  • Lack of Vitamin A results in night blindness, dry
    skin, lack of membrane secretion, dry eyes, and
    blindness in children

10
Vitamin D
  • Serves to maintain bones and regulate calcium and
    phosphorus metabolism
  • Vitamin D deficiency (rickets) is characterized
    by bone loss in the ribs skull
  • Excess Vitamin D leads to calcium deposits in the
    heart and liver

11
Vitamin C (ascorbic acid)
  • Helps maintain collagen, aids in formation of
    bones teeth, and assists in iron absorption
    from foods
  • Scurvy results in bleeding gums and tooth bone
    loss

12
Minerals
  • Common minerals are Ca, Mg, and P
  • There are many other ionic micronutrients such
    as Fe, I, Na, etc.
  • Form bones and teeth
  • Aid in the function of hormones, enzymes, and
    maintaining fluid electrolyte levels
  • Diseases from lack of minerals include
  • osteoporosis lack of Ca
  • anemia lack of Fe
  • Goiter lack of I
  • Muscle cramps lack of Na

13
More Examples of Metal Ion Function
  • Charge density, redox properties, and complex ion
    formation determine how a metal ion functions in
    vivo
  • Ca2 is the most common ion 1-1.5 kg present
  • Mg2, K1, Na1 ions are found in fluids and
    around cells
  • Zn2 is found in over 100 enzymes
  • Co3 is found in vitamin B12
  • Fe2 is present in hemoglobin
  • Mn ions are used in bone metabolism, and Cr ions
    are used for glucose metabolism
  • Coordinate covalent bonds between metals and
    nitrogen containing ligands are the basis of many
    biological interactions

14
Hemoglobin
  • Fe2 exists in a hydrophobic environment
    (porphyrin ring), so when oxygen binds the metal
    does not change to Fe3
  • The Fe2 complex binds oxygen to form
    oxyhemoglobin, which delivers the oxygen to the
    cells via the circulatory system
  • Binding of CO to Hemoglobin is reversible, but
    some poisons such as HCN or OsO4 can not be
    reversed
  • Carbon Dioxide is waste product carried in the
    blood as forms of carbonic acids to the lungs
    where it is eliminated from the body

15
Porphyrin ring and heme group structures of
hemoglobin.
Example of a multidentate ligand called porphyrin.
16
HemoglobinTube Model showing 4 domains (top
left)Ribbon Model showing 4 domains and the
iron and haem groups (bottom right)
17
The Na/K Pump
  • Na1/K1 ions are responsible for the
    transmission of nerve impulses (Na1 outside the
    cell K1 inside), controlling cell volume, and
    driving active transport across the cell membrane
  • Mechanism of Action
  • Transmembrane ATPase binds with three Na1 ions
    plus one ATP on the inside of the cell
  • ATP becomes ADP and the ATPase is phosphorylated
  • An ATPase conformation change releases the three
    Na1 ions on the outside of the cell
  • The ATPase then binds two K1 ions on the outside
    of the cell
  • The ATPase dephosphorylates, the conformation
    again changes, and the two K1 ions are released
    on the inside of the cell
  • (The uneven distribution of cation charges
    across the cell membrane is responsible for nerve
    impulse transmission)

18
Adenosine Triphosphate(energy is stored in the
third phosphate bond)
19
Nerve Impulse Transmission
  • The transmission of nerve impulses by the Na/K
    Pump is an electrochemical process
  • A section of cell membrane is depolarized in
    response to a physical-chemical stimulus
  • The depolarization moves down the nerve fiber
    (axon) of a nerve cell and is transmitted to
    other nerve cells
  • Na1 ion channels open during the propagation to
    allow sodium ions to rush into the cell
  • A fraction of a second later the membrane
    repolarizes by pumping the Na1 ions back out of
    the cell
  • The right amount of Na1 and K1 ions inside and
    outside of the cell is thus essential for nerve
    impulse transmission

20
Cytochromes
  • Cytochromes are iron copper containing
    transmembrane proteins that transport electrons
    and result in the formation of ATP
  • Iron copper atoms undergo aerobic single
    electron RedOx reactions
  • NADH carries H1 ions and electrons away from the
    metals to form water and energy (stored as ATP)
  • This series of reactions uses many enzymes

21
NADH (reduced form) NAD (oxidized form)
22
Water
  • Comprises 70 of body mass
  • Dissolves most of the chemicals in our body
  • Water is taken in as fluids and as part of foods
  • Humans need about 1 1.5 liters of water per day
  • The intake and output of water must be regulated
    to maintain electrolyte balance

23
Energy from Food
  • The caloric value of food can be calculated from
    the enthalpy of combustion obtained from
    calorimeters
  • Oxidation of fats, carbohydrates, and proteins
    produces CO2 and water
  • Metabolism is the sum of all chemical reactions
    our bodies perform to produce the materials we
    need
  • The government requires recommended daily
    allowances (RDA) be published on all food
    packages

24
Sample Calculation 1A large apple weighs 150 g.
If a 15 g sample of the apple is completely
combusted, the temperature of 200 g of
calorimeter water raises by 45.3 C. The heat
capacity of the calorimeter is 89.1 J/C and the
specific heat of water is 4.184 J/g- C.What is
the caloric value of the apple?
  • ?H heat absorbed by water heat absorbed by
    calorimeter
  • ?H (m x C x ?T)water (C x ?T)calorimeter
  • ?H (200 g x 4.184 J/g-C X 45.3 C) (89.1 J/C
    x 45.3 C)
  • ?H 41 943 J
  • ?H 41 943 J x (1 cal/4.184 J)
  • ?H 10 025 cal
  • ?H 10 025 cal x ( 1 Cal/1000 cal)
  • ?H 10 nutritional calories (Cal)
  • ?H (10 Cal/15 g of apple) x (150 g of apple)
  • ?H 100 Cal

25
Sample Calculation 2A person eats a meal
consisting of 10 g of fat, 20 g of carbohydrate,
and 10 g of protein. Given that fat 9 Cal/g,
carbohydrate 4 Cal/g, and proteins 4 Cal/g.
How many nutritional calories (Cal) did this
person consume?
  • ?H (m x c)fat (m x c)carbohydrate (m x
    c)protein
  • ?H (10 g x 9 Cal/g) (20 g x 4 Cal/g) (10 g
    x 4 Cal/g)
  • ?H 210 Cal
  • You will be provided with a table showing the
    various caloric values mentioned here for a
    variety of foods should this problem come up on
    the HL Chem. exam
  • Thus, you do NOT need to memorize any numbers
    just be able to do the calculation if asked!

26
Genetically Modified Foods
  • A Genetically Modified Organism (GMO) is a living
    creature with a gene inserted into its DNA from
    another organism
  • Both animals and plants can be modified to
    produce more food, be more resistant to disease,
    and supply nutrients or chemicals not normally
    found in the host
  • Some people are concerned that the GMOs could
    take over the wild types if they escape into the
    environment
  • Superweeds that harm birds and insects are also
    concerns
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