CHEMICAL COMPOSITION IN CELL

2. OUTCOME OF THE STUDIES
State element in the cell
List the
chemical
compounds in
the cell
Explain the
importance of
organic compounds
in the cell
Explain the importance of
water in the cell
2

3. Chemical
composition of
the cell
Elements
Essential Elements: Carbon
(C), Oxygen (O), Hydrogen (H)
and Nitrogen (N)
Calcium, Potassium,
Phophorus, Sulphur, Sodium,
Chlorine, Magnesium
Trace
Elements :
Copper,
Iodine, Iron
Chemical
compounds
Organic
compound
Inorganic
compound

4. 4
Major element
(require in large quantity)
Carbon
Hydrogen
Oxygen
Nitrogen
96% of
human body
mass
Minor element
(require in smaller quantity)
Calcium
Phosphorus
Potassium
4% of human
body mass
Trace element
(require in the smallest
quantity)
Zinc
Copper
Iron
0.1% of
human body
mass
4

5. Compounds
Organic compounds in cells
Contains Carbon and Hydrogen
Carbohydrates Proteins Lipids Nucleic acid
Inorganic compounds in cells
Constitute non-living matter, and do not contain
carbon
Water

7. Formed by C,H and O
Ratio C:H:0 is 1:2:1
Sub unit CH2O
Formula (CH2O)n
Organic compound
Source of energy

8. TYPES OF CARBOHYDRATES
• Maltose
• Sucrose
• Lactose
• Glycogen
• Starch
• Cellulose
• Glucose
• Fructose
• Galactose
Monosaccharides Polysaccharides
Disaccharides
8

10. Formation & breakdown of disaccharides
glucose +
condensation
hydrolysis
fructose
sucrose H2O+

11. Formation & breakdown of disaccharides
glucose +
condensation
hydrolysis
glucose
maltose H2O+

12. Formation & breakdown of disaccharides
glucose +
condensation
hydrolysis
galactose
lactose H2O+

13. glucose
glycogen
Condensation reaction (-H2O)
Hydrolysis (+ H2O)
disaccharide
Starch
moleculeCondensation reaction (-H2O)
Hydrolysis (+ H2O)
cellulose
Condensation reaction (-H2O)
Hydrolysis (+ H2O)

14. The importance of carbohydrates
14
Energy storage
Glycogen & starch
Ribose sugar in DNA & RNA
Support and structure
Cellulose cell wall & chitin
Energy production
glucose
Provide Immediate Fuel/energy so that cells can function

16. Elements in protein
16
Carbon, hydrogen,
oxygen, nitrogen,
sulphur & phosphorus
There are two types of amino acids :
• Essential – cell need because
body cannot produce
• Non-essential – cell need but
body can produce
Basic unit: amino acids
Amino acids are
joined to each other
in a particular
sequence to form
polypeptide chain
or protein
01
02
03
04

17. Formation and breakdown of dipeptides
+
condensation
hydrolysis
Peptide bond
+
H2O
Amino
acid
Amino
acid
Dipeptide

18. +
condensation
hydrolysis
++ 2H2O
Amino
acid
Amino
acid
Amino
acid tripeptide
Formation and breakdown of tripeptide

19. condensation
hydrolysis
A polypeptide chain
+ 9H2O
* 10 to 100 amino acids
Formation and breakdown of polyptide

20. Protein Structures
3D protein structure is
classified into 4 levels
Primary structure
Secondary structure
Tertiary structure
Quaternary structure
Complete protein
molecule is a simple
unbranched chain of
amino acids

22. Essential
Amino acid that required for protein
synthesis, but cannot be synthesized
in the human body
Obtained from food we eat
Non essential
Amino acid that is required for
protein synthesis and can be
synthesized by humans
Essential amino acids & Non essential amino acids

24. 24
LIPIDS
Glycerol & Fatty Acid01
0203
Fats
• Form the energy store of
the body
• Two types:
• Compounds of carbon, hydrogen & oxygen. Some
lipids contain nitrogen & phosphorus.
• Types of lipids are fats, oils, waxes, phospholipids
and steroids
• Triglycerides are basic units of fats and oils.
• Glycerol – colourless,
oudourless, sweet-tasting and
syrupy liquid
• Fatty acid - has long hydrogen
tail with a carboxyl
group at one end
- have one or more
double bond
SATURATED FAT UNSATURATED
FAT
All single bond One or more
double bond
Less reactive More reactive
In solid at room
temp.
In liquid at room
temp.
bad cholesterol Good cholesterol

25. Enzymes
25
Are protein molecules
made by living cells,
acting as catalysts
Uses:
Characteristics
1) Specific
2) Have active side
3) Speed up the rate of
reactions
4) Are not destroy after the
reaction
5) Can be help by confactor
– ferum & copper
6) Required in small
amounts
Intracellular &
Extracellular Enzymes
 Intracellular – produced in the cell
 Extracellular – secreted out of the cell
• Enzyme action can be affected by the pH value
of solution, the temperature of the medium of
reaction, the concentration of the substrate
and the concentration of enzyme.
01 02
0304
• to tenderise meat
• Used in industry (detergent)

26. WATER
26
Inorganic
compund
Made up of
hydorgen &
oxygen
Importance of
water are
Lorem
Ipsum
01
02
03
I. Give support in plants and
hydrostatic skeletons in
worms
II. Component of the
protoplasm
III. Solvent for solutes in the
cells and blood plama
IV. Medium for biochemical
reaction
V. Maintains the osmotic
pressure in the tissue and
blood plasma