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Molecules, Diet and Transport - Coggle Diagram

- - - - Protons
      - Electrons
      - Neutrons
  - - - Ionic Bonding
        
        Cations are formed when atoms lose electrons
        Anions form when atoms gained electrons
        
        The strong electrostatic forces of attraction between oppositely charged ions
        
        When ionic substances dissolve in water, the ions separate
        
        This separation is known as Disassociation
        
        Cations
        
        Sodium ions (Na+)
        
        Nerve Impulses
        
        Sweating
        
        Secretory Systems in animals
        
        Calcium Ions (Ca2+)
        
        Needed for calcium pectate for the formation of the middle lamella between two cell walls
        
        Bone formation in animals
        
        Muscle contraction in animals
        
        Hydrogen Ions (H+)
        
        Needed in cellular respiration and photosynthesis
        
        Needed in numerous pumps and systems as well as pH balance
        
        Magnesium Ions ( Mg2+)
        
        Needed for production of chlorophyll in plants
        
        Anions
        
        Nitrate Ions ( NO3-)
        
        Needed to make DNA and amino
        
        1 more item...
        
        Phosphate Ions (PO4 3-)
        
        Needed in living organisms to make ATP and ADP
        
        1 more item...
        
        Chloride Ions (Cl-)
        
        Sweating
        
        Nerve impulses
        
        Secretory systems in animals
        
        Hydrogencarbonate ions (HCO3-)
        
        Needed to buffer blood pH and prevent it from becoming acidic
      - Covalent Bonding
        
        Very strong and molecules formed are neutral
        
        Strong electrostatic forces of attraction between two nuclei and a shared pair of electrons
        
        Molecules can become polarised
        
        Dipole nature: uneven seperation of charge
        
        Polar molecule : a molecule that has a slightly positive end and a slightly negative end
- - - - Many ionic substance will dissolve in water, covalently bonded substances are also polar and will dissolve
    - - Dipole nature of water enables many substances to dissolve in it
    - - Water cools to 4 degrees Celsius after which the particles get widely spaced
    - - Water has a high specific heat capacity
        
        Temperatures of large water bodies don't change much throughout the years
        
        Perfect habitat for animals
    - - Importance in hydraulic mechanisms in the body
    - - Hydrogen bonds between water molecules allow the attraction between them
        
        Important in transporting water from the roots up the plant
    - - Hydrogen bonds between water molecules and other molecules
    - - the tendency of liquid surfaces at rest to shrink into the minimum surface area possible
        
        Caused by cohesive forces
        
        Forms the skin of the water
- - - - Less frequently they contain sulfur, nitrogen and phosphorus
  - - - Carbon compounds can be straight, ringed, branched chains or 3-D shapes
- - - - Monosaccharide
        
        Simple sugars when there is one oxygen molecule and 2 hydrogen molecules per carbon atom ( CH2O)n
        
        Triose sugar
        
        n = 3, C3H6O3
        
        Important in the mitochondria, glucose breaks down into triode sugars
        
        Pentose Sugar
        
        n = 5, C5H10O5
        
        Ribose and deoxyribose sugars important in DNA and RNA
        
        Hexose Sugar
        
        n = 6, C6H12O6
        
        Glucose, Galactose and Fructose, often taste sweet
        
        Glucose
        
        1 more item...
        
        Used to store energy within their bonds
        
        When bonds are broken during respiration energy is released
        
        Soluble can be transported easily
        
        Used to form long, structural fibres
      - Disaccharide
        
        Two monosaccharides joined together
        
        In a condensation reaction, where a glycosidic bond (covalent) is formed and a water molecule is released
        
        Types of Disaccharides
        
        Lactose
        
        Glucose + Galactose
        
        Milk sugar
        
        Maltose
        
        Glucose + Glucose
        
        Malt sugar - found in germinating seeds such as barley
        
        Sucrose
        
        Glucose + Fructose
        
        Stored in plants as cane sugar
      - Polysaccharide
        
        Complex carbohydrates
        
        Made up of many monosaccharides joined together by glycosidic bonds in condensation reactions
        
        Do not have a sweet taste
        
        Oligosaccharides: made up of 3-10 monosaccharides/ sugar units
        
        Polysaccharides: made up of more than 11 sugar units
        
        Glycosidic bonds can be broken down to release monosaccharides for the cellular respiration process
        
        Breakdown of the glycosidic bond occurs in the gut and also in the muscle and liver cells where carbohydrate stores are broken down to release energy
        
        Hydrolysis- water is added to assist in the breakdown
    - - Every chemical reaction in the cell require energy
        
        Energy is supplied in the form of ATP, adenosine triphosphate
        
        ATP comes from the breakdown of glucose during cellular respiration
        
        Glucose provides rapid energy release
        
        Cannot be stored as it is chemically active and soluble so affects the water balance
        
        The waste products of aerobic respiration are water, carbon dioxide and ATP
    - - Very compact molecules
        
        Coiling makes the molecules compact so they take up less space
        
        Don't interfere with the organelles and substances that move in the cell
      - Insoluble
        
        Large molecules are insoluble so they don't interfere with the water potential
      - Physically and Chemically Inactive
        
        Don't interfere with cell functions
      - Starch
        
        Energy store in plants
        
        Sugars produced in photosynthesis are rapidly converted into starch
        
        Starch is insoluble and compact
        
        Broken down to rapidly release glucose
        
        Starch is made up long chains of alpha glucose.
        
        Amylose
        
        Unbranched helix-shaped polymer of alpha glucose units
        
        The longer the chain, the more spherical
        
        Contains only 1,4 glycosidic bonds
        
        More coiled so more compact therefore less space occupied for storage
        
        Amylopectin
        
        Branched polymer of alpha glucose units
        
        The branched chains have many terminal glucose ends
        
        Has 1,4 glycosidic bonds and a few 1,6 glycosidic bonds
        
        These glucose units can easily be broken off and release energy during cellular respiration via hydrolysis
        
        Foods like rice and pasta contain starch
        
        Amylopectin is good for instant release of glucose for cellular respiration and ATP production
        
        Amylose releases glucose more slowly over time
      - Glycogen
        
        Only carbohydrate energy store in animals
        
        Contains both 1,4 glycosidic bonds and 1,6 glycosidic bonds
        
        More branched than amylopectin
        
        Quick release of glucose due to the hydrolysis and allows the quick storage and release
        
        Animal cells are very metabolically active
        
        The hydrolysis of glycogen
        
        Occurs in the liver and muscle cells
        
        More compact, can be present as visible granules
        
        Enables high respiration rate
- - - - Fats and Oils
        
        Fats are solid at room temperature
        
        Oils are liquid at room temperature
        
        Fats and Oils contain 2 types of chemical substances
        
        Fatty Acids
        
        Organic acids with long hydrocarbon chains
        
        Long hydrocarbon chain: folded backbone of carbon atoms with hydrogen atoms attached
        
        They also have a carboxyl group at one end (- COOH)
        
        Fatty acid differ in two ways:-
        
        Length of carbon chain ( often is 15-17 atoms long)
        
        Saturated or Unsaturated
        
        Saturated
        
        1 more item...
        
        Unsaturated
        
        3 more items...
        
        Glycerol
        
        Propan- 1,2,3 triol
        
        C3H803
        
        Formation of Ester Bonds
        
        Triglyceride
        
        When one glycerol molecule combines with 3 fatty acids
        
        An Ester Bond is formed
        
        1 more item...
- - - - These amino acids are joined together by condensation reactions
        
        Amino acid structure
        
        Amino group ( -NH2)
        
        Carboxyl group (-COOH)
        
        Joined to the central carbon atom
        
        R-group varies
        
        Amino Acid Joined to one other
        
        They are joined to each other via a condensation reaction
        A water molecule is released
        
        The animo group of one amino acid binds to the carboxyl group of another amino acid
        
        A peptide bond is formed
        
        The formation of a two amino-acid chain is formed known as Dipeptide
        
        More and more amino acids joined together lead to the formation of polypeptide chains
      - There are 20 different naturally occurring amino acids
        
        These amino acids can combine in different sequences to produce different proteins
  - - - These bonds depends on the atoms of the R-variable group
        
        Along with hydrogen bonding, disulphide bonds and ionic bonds
    - - Formed by the weak intermolecular attraction
        
        Between the oxygen of the carboxyl group and the hydrogen atoms of the amino group
        
        This interaction occurs when the charged groups are held close
        
        Opposite charges attract and the hydrogen bond is formed
        
        Important in the folding and coiling of polypeptide chains
        
        There are many hydrogen bonds holding the protein together firmly
      - BREAK AND REFORM VERY EASILY DUE TO pH changes and temperature
    - - Formed when two cysteine molecules are held close together in the structure of the polypeptide
        
        The two sulfur containing groups form a strong covalent bond
        
        DISULFIDE BOND
      - Stronger than hydrogen bonds
        
        Happen much less than hydrogen bonds
    - - Formed deep inside the protein molecule
        
        Ionic bonds form between the strong positive and negative amino acid side chains
- - - - Held together by hydrogen bonds
    - - The beta pleated sheets fold into regular pleats held together by hydrogen bonds
  - - - The amino acid chain along with alpha-helices and beta pleated sheets are further folded into complicated shapes
        
        Hydrogen bonding, ionic bonding and disulphide bonds between nearby R-groups
        They hold this 3-D structure together
  - - - And how these structure fit together in 3-D
- - - - Form them into fibres
    - - Silkworm silk for cocoons
        
        Matrix of bone
        
        Keratin in hair, nails, horns and feathers
    - - Fibrous protein that gives strength to tendons, ligaments, bones and skin
        
        It is extremely strong
        
        Fibres have tensile strength close to steel
      - Most common structural protein found in the body
        
        Quaternary structure has 3 polypeptide chains
        
        Upto 100 amino acids long
        
        Consists of repeating patterns of proline and hydroxyproline
        
        These long collagen molecules can be found together in fibrils
        
        These are held together to form collagen fibres
        
        The three polypeptide alpha chains are arranged in triple helix
        
        These are held together by very large numbers of hydrogen bonds
      - Osteogenesis Imperfecta: a genetic disease where the triple helix doesn't develop properly
        
        The collagen fibres won't be able to support the bone
        
        Decreased bone tensile strength
        
        Brittle and Weak
  - - - There are hydrophobic R-groups present inside the globular protein
        
        There are Hydrophillic R-groups present on the outside of the globular proteins
    - - In a colloid microscopic particles of one substance ( protein)
        Is suspended throughout another substance (water)
        
        They don't settle and cannot be seperated
        
        Hold molecules in position in the cytoplasm
    - - Very large molecule with 574 amino acids
        
        These amino acids are arranged into 4 polypeptide chains
        
        These polypeptide chains are connected my disulphide bonds
      - Each polypeptide chain contains an iron-haem group
        
        This team group aids in the binding and releasing of oxygen molecules
        
        The arrangement of the polypeptide chain depicts how easily the binding to oxygen will be
    - - Enzymes
        
        Hormones
        
        ALL ARE EXAMPLES
  - - - A prosthetic group is a non-protein molecule (inorganic or organic) that leads to better functioning and structure
    - - A protein with a carbohydrate prosthetic group
        
        The carbohydrate part of the group aids in water retention and interaction
        
        Makes it harder for the protease enzyme to break down
      - A lot of lubricants like the mucus and synovial fluid are glycoproteins
        
        The water retention makes them slippery and viscous and decreases friction
        
        The mucus lining in the stomach protects protein walls from digestion
    - - Proteins with a lipid prosthetic group
      - The lipid part enables it to combine with lipid cholesterol
        
        HDL's contain more protein than LDL's so are denser