Chemistry of Life
Part 1: Inorganic
Chemistry
I.
Matter
A. Anything that has mass
and takes up space.
B. Matter exists in 3 states or
phases:
1. Solid - has definite
shape and volume
2. Liquid - has definite
volume but shape
depends on the
container
3. Gas - both the shape
and volume are
determined by the
II.
Energy
A. Definition: Ability to do work.
Two types:
1. Potential energy: energy stored
in a system
2. Kinetic energy: energy in motion
 Which type of energy determines the state of
matter?
III. The Atom
A. The atom is the building block of matter.
B. Atoms are made of three particles
(subatomic):
1. Protons have a “+” charge and a mass of 1
AMU (atomic mass unit). Protons are located
in the nucleus of an atom.
2. Neutrons have no charge and a mass of 1
AMU. Neutrons are located in the nucleus of
an atom.
3. Electrons have a “-” charge and no mass.
Electrons move around the nucleus of an
atom.
III. The Atom
DRAW
Atomic Structure
C. Elements
1.
2.
3.
4.
Specific type of atom is an element
Can’t be broken down further
Everything is made of elements
Every element has a chemical symbol
Hydrogen = ? Helium = ? Carbon = ?
H

He
C
How do we organize all the known elements in the
universe?
IV.
Periodic Table
A. Displays all known chemical elements
B. Atomic number = the # of protons
1. Each element has a specific number of protons
called its atomic number.
 If you add or remove protons you will have a
different element.
Atomic Number
6
C
Carbon
12.011
C. Atomic Mass = # of Protons + # of neutrons
6
C
Atomic Mass
Carbon
12.011

What is the atomic mass of Magnesium (Mg)?

How many protons does Calcium (Ca) have?

How many neutrons are in an atom of zinc (Zn)?
#P + #N = Mass
so 30 + #N = 65
#N = 35
V. Ions
A.
When atoms gain or lose electrons they are called
ions.
B.
If an atom…



1.
Gains an electron, its charge becomes negative (-)
2.
Loses an electron, its charge become positive (+)
What forms when a chlorine atom gains one
electron?
A chlorine ion (Cl-)
Oxygen gains two electrons?
Oxygen ion O-2
Magnesium (Mg) loses two electrons?
Magnesium ion Mg+2
VI. Chemical Bonds
A. Molecules are formed by combining 2 or more
atoms, e.g. O2, or H2O
B. Chemical bonds are forces that hold two or
more atoms together by sharing or transferring
electrons.
C. Types of Chemical bonds:
1. Ionic – 2 or more atoms
transfer one or more electrons.
a) Sodium loses an electron
to become Na+
b) Chlorine gains an electron
to become Clc) Sodium chloride (NaCl)
forms
Ionic Bonding
Sodium atom (Na) Chlorine atom (Cl) Sodium ion (Na+)
Chloride ion (Cl-)
Transfer
of electron
Protons +11
Electrons -11
Charge
0
Protons +17
Electrons -17
Charge
0
Protons +11
Electrons -10
Charge
+1
Protons +17
Electrons -18
Charge
-1
2. Covalent Bond – 2 or more atoms share
electrons.
 covalent bonds are the
most common in living
systems.
3. Hydrogen Bonding - a weak force of attraction
between H and O, F or N.
Chemical Bonding
Movie
VII. Chemical Reactions
A. Chemical reactions occur when chemical
bonds are being broken and reformed.
B. All reactions either produce or use energy.
C. Reactants are on the left; products are on
the right.
D. An arrow represents the progress of the
reaction.
2 H2 + O2 -----> 2 H2O
VIII. Water and its properties
A.
Polarity
1. Water is polar because it has an uneven distribution
of charge
2. Slight (+) charge on hydrogen atoms and a slight (-)
charge on oxygen; this causes hydrogen bonding
B. Hydrogen bonding is responsible for the
following properties…
1. High surface tension
a. Cohesion – attraction between molecules of the
same substance
2.
High heat capacity (its temperature is hard to change) and
therefore:
a. It’s a good coolant
b. It’s a good antifreeze
√ How much does the ocean temperature
change in a day? during the year?
3. Water shows capillary action (drinking straw)
4. Water has a high heat of fusion (freezing
occurs at a low temperature) and vaporization
(it takes a lot of heat to boil)
5. Most dense at 4°C.
 How does this property affect life in a lake in the
winter?
6. Water is a universal solvent (dissolves things)
7. Water is a good lubricant
IX. pH - “Potential of
Hydrogen”
Increasingly Basic
1. Lower the number the
more acidic (0-7)
2. Higher numbers are
more basic or alkaline (714).
3. Neutral is 7.
Oven cleaner
Neutral
Increasingly Acidic
A. pH scale (0-14)
Bleach
Ammonia solution
Soap
Sea water
Human blood
Pure water
Normal
rainfall
Tomato
juice
Lemon juice
Stomach acid
B. Acid
1. Wants to donate (H+), which lowers pH of a
solution and tastes sour.
C. Base (alkali)
1. Wants to donate (OH-), which raises pH of a
solution, feels slippery, and tastes bitter.
D. Buffer
1. Weak acids or bases that can react with strong
acids or bases to prevent sharp pH changes
2. Buffers keep the human body between 6.5 and
7.5 in order to maintain homeostasis
Part 2:
Organic Chemistry
I.
Organic compounds
A. Contain carbon atom(s) and usually
come from living things.
1. Exception - CO2 and CO
B. Organic compounds are basic to life
function and include carbohydrates,
lipids, proteins and nucleic acids.
II.
Carbohydrates
A. Made of carbon, hydrogen and
oxygen.
B. Structure:
DRAW IN GRAPHIC
ORGANIZER
Glucose
C. Functions
1.
2.
3.
Primary/fastest energy source (4 Kcals/gram)
Roughage or fiber (so you can poop!)
Cell wall of plant cells
D. Food sources
1.
Sweets, bread, pasta, fruit, cereals
E.
Types of Carbohydrates
1.
2.
Monosaccharide
Disaccharide
III. Lipids (fats and oils)
A. Made of carbon, hydrogen and oxygen.
B. Structure:
C. Functions:
1.
2.
3.
4.
padding and insulation.
a long-term energy storage (9 Kcal/gram).
building blocks for some hormones.
some vitamins are stored in fats.
D. Food sources:
1. Saturated fats: come from animals, are solid
at room temperature, and clog your arteries
(butter, bacon grease, cheese)
2. Unsaturated fats: come from fish and plants,
are liquid at room temperature and don’t clog
your arteries
(nuts, seeds, olive oil, sunflower oil)
IV. Proteins
A. Made of amino acids
B. Structure:
C. Function:
1. Growth and repair of cells in our bodies
2. Form enzymes (speed up chemical reactions)
3. Form antibodies (fight disease)
4. Make up some hormones (testosterone)
5. Form toxins (bee sting)
D. Food examples: Dairy, meat, poultry, fish, plants
(especially nuts, beans and peas)
 Which is the healthiest source of
protein?
E. Enzymes
1. Control nearly all chemical reactions in cells.
2. End in “ase” (Ex: amylase, polymerase)
3. Properties of Enzymes
a. Made of proteins
b. Speed up chemical reactions
c . Enzymes are not used up in reactions, so
they can be used over and over
d. Specific for certain molecules
e. Sensitive to temperature and pH
4. Enzyme Action
a. Enzymes provide a place where certain molecules
can react more quickly
V.
Nucleic Acids
A.
Made of large chains of nucleotides
B.
Function:
1. Store information to make proteins
2. Direct cellular activities
C. Examples: DNA and RNA
D. Structure: