Chem is "TRY"

On April 6, I began work bright and early at 9:45 AM (well, it seemed early to me). I read that chemical bonds result when atoms combine into relatively strong, neutral structures. There are two types: ionic bonds and covalent bonds. Ionic bonds form when low electronegativity elements give away electrons to high electronegativity elements. This creates a cation and anion, which are attracted to each other due to opposite charges. Covalent bonds form when electrons on the outermost level of the cloud are shared by two or more atoms. They may be polar or non-polar.

Water and Hydrogen Bonding

H bonding is the attraction of an atom with high electronegativity for a hydrogen atom that is covalently bonded to another electronegative atom (O, N, or F). It is critical in holding the tertiary structures of proteins, carbohydrates, and nucleic acids together within cells.

Water Interactions

1. Hydrophilic interaction (water-soluble polar molecules)

2. Hydrophobic interaction (neutral molecules which do not interact with water)

Antipathic- Molecules whch have a distinct hydrophobic region and a distinct hydrophilic region

Electrolytes- Any fluid that contains free ions

pH- Measures the hydrogen ion concentration (H+) of a solution

Acid- A proton donor

Base- A proton acceptor

Macromolecules- Typically at least 1,000 atoms

1. Nucleic acids- Made of nucleic subunits linked through a phosphate

2. Proteins- Made of amino acid subunits linked between C and N

3. Lipids- Large, hydrophobic molecules which may contain covalently bonded polar groups

4. Carbohydrates- Have covalently linked sugar groups

Polymers- Large molecules composed of smaller units linked by covalent bonds

Carbohydrates (saccharides)

All carbohydrates have the general formular of a hydrated carbon (C(H2O))n. Monosaccharides are the most basic units of carbohydrates. These are simple sugars, including glucose and fructose. They are used by the body for energy. Polysaccharides are polymers of monosaccharide chains. They store energy and include starch (in plants) and glycogen (in animals). They are also used for structure, such as cellulose in plant cell walls.

Proteins

Primary structure- The sequence of amino acids; determines size, shape, and reactive properties of the protein

Secondary structure- Forms from hydrogen bonding of side chains; includes alpha helix and beta sheet structures

Tertiary structure- Twists and kinks in a three-dimensional protein

Quaternary structure- When several separate proteins combine to form a protein complex

I took a three-hour break at 10:45 AM.

#chemistry #anatomy #capacitybuilding #seniorproject #molecularbiology #physiology