Biology

• Inorganic Compounds— Lack carbon-hydrogen (C-H) bonds and are usually not part of the cell structure, but they are essential for various cellular functions

• Water


  The most abundant inorganic compound in living organisms and serves as a medium for transporting food, minerals, and other substances within the body
• Polar Covalent Molecule


  Water has a partial positive charge on one end and a partial negative charge on the other, allowing it to form hydrogen bonds
• Strong Hydrogen Bonding


  These bonds contribute to water's unique properties, such as high surface tension and heat capacity
• Versatile Solvent


  Water can dissolve a wide variety of substances, facilitating biochemical reactions and transport within cells
• Acids


  Substances that release hydrogen ions (H⁺) in an aqueous solution
• Characteristics of Acids

  • Taste sour
  • Turn blue litmus paper red
  • Have a pH less than 7
• Bases


  Substances that release hydroxide ions (OH⁻) in an aqueous solution
• Characteristics of Bases

  • Taste bitter and feel slippery
  • Turn red litmus paper blue
  • Have a pH greater than 7
• Salts


  Formed by the chemical combination of an acid and a base through a neutralization reaction, resulting in the formation of water and a salt
• Organic Compounds


  Contain hydrocarbons or carbon bonded to hydrogen atoms. These compounds are fundamental to the structure and function of living organisms
• Biomolecules


  Large organic molecules, also known as macromolecules, that fuel metabolism and perform various functions within a cell
• Biomolecules

  • Proteins
  • Nucleic Acids
  • Carbohydrates
  • Lipids
• Proteins


  The most abundant organic compounds in cells, playing crucial roles in building and repairing tissues, among other functions
• Functions of Proteins

  • Catalyze Reactions
  • Protect Against Disease
  • Storage of Amino Acids
  • Transport Molecules
  • Coordinate Body Activities
  • Respond to Stimuli
  • For Locomotion
  • Form Structures
• Nucleic Acids


  Control the organization of enzymes and determine all chemical activities and reactions within the cell
• Types of Nucleic Acids

  • DNA (Deoxyribonucleic Acid)
  • RNA (Ribonucleic Acid)
• DNA

  Double-stranded, contains deoxyribose as the pentose sugar. Bases: Adenine (A), Guanine (G), Cytosine (C), and Thymine (T)
• RNA

  Single-stranded, contains ribose as the pentose sugar. Bases: Adenine (A), Guanine (G), Cytosine (C), and Uracil (U)
• Types of Carbohydrates

  • Monosaccharides
  • Oligosaccharides
  • Polysaccharides
• Monosaccharides


  Consist of a single sugar unit; they are simple sugars
• Monosaccharides

  • Glucose
  • Fructose
  • Galactose
• Oligosaccharides

  Consist of 2-10 sugar units. Disaccharides, a type of oligosaccharide, contain two sugar units and form through dehydration synthesis
• Oligosaccharides

  • Sucrose
  • Maltose
  • Lactose
• Polysaccharides

  • Starch
  • Glycogen
  • Cellulose
  • Chitin
  • Dietary Fibers
• Aldose


  Contains an aldehyde group (-CHO) on the first carbon atom
• Ketose


  Contains a carbonyl group (C=O) on the second carbon atom
• Glycosidic Bond


  The bond linking a carbohydrate to another compound
• Lactose Intolerance


  A condition where individuals cannot break down lactose due to a deficiency in the enzyme lactase
• Lactase


  The enzyme that breaks down lactose into glucose and galactose
• Pectin


  A polysaccharide present in ripe fruits, used as a setting agent in jams and jellies
• Lipids


  Highest energy-giving foods in the body, providing long-term energy storage and serving as in
• Fatty Acids


  Hydrocarbons with a carboxylic acid group (-COOH) at one end
• Palmitic Acid — a common saturated fatty acid found in both plants and animals
• Triglycerides


  Composed of a glycerol backbone bonded to three fatty acids. Main form of stored energy in animals and plants
• Saturated Fats


  Linear structure, solid at room temperature, usually from animal sources
• Saturated Fats

  • Butter
• Unsaturated Fats

  Bent structure, liquid at room temperature, usually from plant sources
• Phospholipids


  Major component of cell membranes, consisting of polar phosphate heads and nonpolar lipid tails
• Phospholipids

  • Phosphatidylcholine