Title: HL Chemistry - Option B : Human Biochemistry
1HL Chemistry - Option B Human Biochemistry
2The 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
3Why 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!
4Carbohydrates
- 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
5Fats
- 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
6Proteins
- 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)
7Vitamins
- 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
8Fat 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
9Vitamin 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
10Vitamin 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
11Vitamin 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
12Minerals
- 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
13More 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
14Hemoglobin
- 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
15Porphyrin ring and heme group structures of
hemoglobin.
Example of a multidentate ligand called porphyrin.
16HemoglobinTube Model showing 4 domains (top
left)Ribbon Model showing 4 domains and the
iron and haem groups (bottom right)
17The 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)
18Adenosine Triphosphate(energy is stored in the
third phosphate bond)
19Nerve 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
20Cytochromes
- 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
21NADH (reduced form) NAD (oxidized form)
22Water
- 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
23Energy 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
24Sample 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
25Sample 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!
26Genetically 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