Chemical Composotion of the Cell

8/14/2019 Chemical Composotion of the Cell

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Syafiqah Lyana binti Shamsuri

4 Jujur (2009)

5 Bersih (2010)


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All living & non-living things are madeup of elements.

At least 25 elements have been foundto be essential to living organisms.

C, O, H & N make up about 96% of thechemical composition of living matter.

Major elements : C, H, N, O, Ca, P, S, K,Na, Cl & Mg.

Trace elements : boron (B), chromium(Cr), cobalt (Co), copper (Cu), fluorine(F), iodine (I), iron (Fe), manganese(Mn), molybdenum (Mo), selenium (Se),silicon (Si), tin (Sn), vanadium (V), &

zinc (Zn).


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a substance, composed of only onekind of atom which cannot be

broken down into simplersubstances by a chemical reaction.

Types of Element Can be dividedinto two

Chemical compoundin the cell

Major elementsTrace elements

Ultratraceelements

Carbohydrates

Lipids

Proteins

Nucleic acids Water.

Organic

Compound

Inorganic

Compounds


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Provide energy duringrespiration

To build cell wall inplant cell

To form external skeletonof insects

As food storage(starch in plant cells,

glycogen in animal cells)

To be converted to otherorganic compounds

e.g.: amino acids & fats.

To produce sugary nectar insome flower to attract feeding

insects (pollination)

To form glycoprotein

Mucus lining ofhuman respiratorysystem to trap dust& microbial sporesIn plasmamembrane for cell

recognition


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To form lipid bilayer ofplasma membrane

To protect organ &as heat insulator

As a source of energy

Solvent for vitamins A,D,E,K

To synthesis steroid hormones

including sex hormones

As a stored product inthe form of adipose tissues

and fats or oil in seeds

To produce liver bile for thedigestion of fats


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To form the structureof cell such as

protoplasm

To form the protein moleculesin the plasma membrane

To produce new cellsTo build up muscles for

movement

To form haemoglobin in red bloodcell to transport oxygen

To form connective tissuessuch as tendons, ligaments

and muscles coverings

To synthesise enzymes, andhormones to controls chemicals

processes


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Contain carbon, hydrogen,oxygen, nitrogen and

phosphorus

Two types :DNA (deoxyribonucleic acid)

RNA (ribonucleic acid)

Its basic unit structure isnucleotide which consist of

a sugar, a phosphate &a nitrogen base.

The importance of nucleicacid in cell:

Carry genetic information

Direct protein synthesis

Determine the traits whichare inherited from the parents

Control all the core activitiesthat characterise such aschemical reaction & growth


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As a major component ofprotoplasm

As a transport medium withincells & between cells

Allows chemical changes totake place in solution

As a medium for biochemicalreactions in the cell

As a universal solvent todissolve respiratory gases& allow diffusion during

gaseous exchange atalveolus & cells

To provide support especiallyin non-woody plants when

cells are turgid & hydrostaticskeleton in some animals

Component of lubricants &secretion (synovial fluid,digestive juices, mucus

& sweat)


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Contain theContain theelementelementcarbon,carbon,

hydrogen &hydrogen &

oxygenoxygen

3 main groups :3 main groups :

MONOSACCHARIDESMONOSACCHARIDES

,,

DISACCHARIDES,DISACCHARIDES,

POLYSACCHARIDESPOLYSACCHARIDES


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Basic building blocks ofBasic building blocks of

carbohydratescarbohydrates

Simple sugar as glucose,Simple sugar as glucose,

fructose & galactosefructose & galactose

Consist of single chemicalConsist of single chemical

group made up of a ringgroup made up of a ring

of carbon, hydrogenof carbon, hydrogen& oxygen atoms& oxygen atoms

Reducing sugarsReducing sugars

Can be detected by usingCan be detected by using

Benedicts testBenedicts test


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Complex sugarsComplex sugars

Consist ofConsist oftwo monosaccharidestwo monosaccharides

combined chemically throughcombined chemically through condensationcondensation..

Mono + monoMono + mono disaccharides + waterdisaccharides + waterE.g..: maltose (malt sugar),E.g..: maltose (malt sugar),

sucrose (cane sugar), lactose (milk sugar)sucrose (cane sugar), lactose (milk sugar)

Can be broken down intoCan be broken down into

monosaccharides throughmonosaccharides through hydrolysihydrolysi

Glucose + glucoseGlucose + glucose maltose + watermaltose + waterGlucose + fructoseGlucose + fructose sucrose + watersucrose + waterGlucose + galactoseGlucose + galactose lactose + waterlactose + water

All are reducing sugar except sucroseAll are reducing sugar except sucrose


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Large complex sugarLarge complex sugar

Many monosaccharides areMany monosaccharides are

joined together to form longjoined together to form long

chain of simple sugar calledchain of simple sugar calledpolymerspolymers..

e.g. :e.g. : STARCHSTARCH,, GLYCOGENGLYCOGEN &&CELLULOSECELLULOSE

Produced by plants as aform of food in storage Structural polysaccharidesin plant cell

Formed by animals as ameans of storing glucose


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Element in proteins

Large and complexmolecules

Monomer:Amino acids

CarbonHydrogenOxygenNitrogen

Phosphorus

Molecules of amino acids are joinedtogether through condensation

Amino acids are joined togetherbypeptide bond

Amino acid + amino acid dipeptide + water

olypeptides are formed when many molecules of amino acids are jointogether to form long chains of amino acid.

20 amino acids found inthe proteins of living cells Two types of amino acid:

Essentialamino acids :

cannot synthesisedby body cells

Non-essentialamino acids : can

be synthesised bybody cells


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Primarystructure:

a longstraightchain of

polypeptide

Secondarystructure:coiled to

form helixor pleated

sheet.

Tertiarystructure :

helix orpleatedsheet isfolded in

various ways

to formlobular

Quaternary

structure :foldedprotein

chains arejoined

together toform asinglerotein


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Organic compound that containcarbon, hydrogen and oxygen

Types of lipids

PhospholipidsFats and Oils Steroid Wax

triglycerides consists one

molecule 1 molecule

of glyceroland 3

molecule offatty acid Divided into

saturatedfats andunsaturatedfats

importantcomponent inthe formation

of plasmamembrane

Complexorganiccompound

e.g.:cholesterol,hormones

In cuticlesof theepidermis ofleaves,fruits andseeds

Preventingthe entryandevaporatingof water


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Solid at room temperature Liquid at room temperature

High melting point Low melting point

Increase the level of cholesterol in

the blood

Decrease the level of cholesterol in

the blood

Increase the risk of heart diseases Does not increase the risk of heartdiseases

Example : animal fats (lard, butter) Example : vegetable oils (palm oil,corn oil)

SATURATED FAT UNSATURATED FAT

SIMILARITIES

BOTH are triglyceride & contain fatty acids.

DIFFERENCESContain saturated fatty acid Contain unsaturated fatty acid

Its Carbon chain contains maximumnumber of hydrogen

Its carbon chain is not saturatedwith hydrogen.

Single bond between carbon atoms(-c-c-)

At least 1 Double bond betweencarbon atoms (-c=c-)


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Metabolism :biochemical processesin the cells

Involves a series of

chemical reactions(complex compound can

be synthesisedfromsimple substances or

broken down). Its controlby enzymes.

ENZYMEs :organic catalystthat increase therate of abiochemical

reaction

A proteinswhich functionas biocatalyst.

Organismsdepends on

enzymes for thebiochemical

processes in thecells

Enable biochemical reactions totake place quickly in the cells

where the internal environmentsuch as temperature may not

favourable for chemical

reactions

Substrate : the substancethat is acted upon by anenzyme.

Required for :

Digestion,synthesis ofsubstances,contraction ofmuscles,respiration,

etc.


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All enzyme areprotein

Produced by livingcell

The action of enzyme is specific

Speed up biochemicalreactions but are not

changed or destroyed at theend of reaction

Required very smallquantities to

produce a largeamount of chemical

change

Chemical reactioncatalysed are

reversible reactions

Sensitive to temperature40-60oC denaturedLow temp. less activeOptimum temp. 35-40oC

Sensitive to pHMost active at pH7Some enzymesrequire specificacidic(pepsin)/alkalinecondition (trypsin)


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secreted out of thecell & functionsoutside the cell.

Examples : salivary amylase,trypsin, & lipase are

produced in the pancreas &transported to the

duodenum.

produced by the cell &function within the cell.

Examples : enzymes that areinvolved in respiration

(mitochondria) & in

photosynthesis (chloroplast)


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pH Level

Protein aredenatured bychanges in the

pH level of thereaction medium. Most enzymes

are effective inonly a narrow pHrange.

The optimumpH : theparticular pH atwhich the rate ofreaction isfastest.

Temperature

Low temperature, the rate of enzyme

reaction is low. Temperature >, rate of reaction >.

increasing the force & the rate ofcollision. Low temp (below 40oC), a rise of 10oC

will double the rate of reaction. Optimum temp = 37oC @ body

temperature.

Over 40oC, enzymes becomesdenatured rapidly

At 60oC, enzymes are denatured & the

reaction stop.


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Concentration of Substrate Concentration of Enzyme

pH value, temperature &enzyme concentration arekept constant, the rate of

enzyme reaction increasesdirectly proportional to theamount of substrate presentuntil a limiting value.

The rate of enzyme reactiondoes not increase even

though the [substrate]increase.

pH value, temperature,

substrate concentration are

kept constant.

Reaction increases directlyproportional to the [enzyme]

until it reaches a limiting

value. Any increase in the enzyme

concentration does not

increase the rate ofreaction.


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APPLICATION ENZYMES USES

Daily Product Rennin To coagulate milk proteins incheese production

Lactose To produce lactose-free milk.

Meat Industry Trypsin To digest & tenderise meat,which makes it easier to cookthe meat & shortens cookingtime

Bakingindustry

-amylase To breakdown starch flourinto sugars in the making of

breads & buns.Production offruit juices

-amylaseAmyloglucosidase

Glucoseisomerase

To produce fructose syrupfrom corn starch. Used asfood drink sweeteners.

Pectinase To di est the ectin in lant


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Brewingindustry

-amylase To digest starch into sugars

Zymase To convert sugars into alcohol

Extraction ofagar frommarineseaweed

Cellulase To breakdown plant cell wallsfrom seaweeds. Makes iteasier to extract agar fromseaweeds.

Biological

detergent

Amylase

ProteaseLipase

To be used in dish washers &

in washing powders.

Leatherindustry

Protease To remove hair & to softenleather to make bags, belts &shoes.

Paper industry Amylase To digest starch into smallermolecules to fill spacesbetween cellulose fibres toproduce smoother paper.

Medicine Microbial trypsinTo dissolve blood clots

Genetic Ligase To produce GMO to increase


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No glucose

Respirationcannot occur

No food storage

No starch orglycogen

No cellulose

Plant cell cannotmaintain fixed

shape


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LACK OFENZYMES

ANTIBODIES

HORMONESHAEMOGLOBIN

Plasmamembrane not

properly formed

No carrier proteinsand pores to

transportsubstances across

the plasmamembrane

Muscle cellcannot contract

No new cells areformed


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PLASMAMEMBRANE IS NOT

WELL FORMED

NO ABSORPTIONOF VITAMIN

A D E K


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No cholesterol tostabilise the plasma

membrane

No chemical

reactions in thecells

All living processes

stop functioning


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NO DNA AND

RNA IN THECELLS SYTHESIS OF

PROTEINS STOPSNO DIVISION

OF CELLSOCCUR


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Chemical Composotion of the Cell