The document discusses the significance of water and proteins in biological systems, highlighting properties such as cohesion, adhesion, and various states of water. It details the structures and functions of macromolecules including proteins, carbohydrates, and lipids, emphasizing the role of amino acids and the formation of polypeptide chains. The document also identifies the essential features of water that make it vital to life and outlines learning objectives related to these macromolecules.

1. Water and Proteins
Jorge Melo

5.  Transpiration pull (negative
pressure)
 Root pressure (positive
pressure)
 Capillarity (small plants)
2 important factors of the water:
 Cohesion: H2O molecules tend
to stick together
 Adhesion: H2O molecules tend
to stick to the inside of the
xylem

6.  Leaves
 Small to reduce the surface area
 Thick to reduce surface area

7.  Sunken Stomata

8.  Thick waxy
cuticles
 reduce water
loss through
the epidermis

10.  My relative molecular mass is 18g/mol.
 There is 1.26 million trillion tons of me on
earth.
 I can be found as a solid, liquid, or gas.
 I make up 70% of human body.
 Two hydrogen and one oxygen.

11.  Aim: To explore the structures and functions of
different macromolecules
 Objectives by the end of this lesson SSBAT:
 List the properties of water that make it
essential to life.
 Explain how the atomic structure of water
affects its biological interactions.
 Describe the properties of proteins and its
structures

12.  Carbohydrates Functions
 Proteins Importance
 Lipids Sources

13.  Human body
 Many different types of molecules
 Such as:
 Biomolecules

14.  The most common is water

16.  2 H atoms
 1 O atom
 covalent bonds
 O (δ-)
 H (δ+)
 hydrogen bonds
 Ice
 Vapour
 Liquid

17.  High specific heat capacity.
 Temperature
 Kinetic energy
 4.1 KJ/°C
 High latent heat.

18.  High density.
 Surface tension and cohesion.

19.  Water can carry a wide range of substances in
solution.

21.  Enzymes
 Amino acids
 Genetic code
 Structural/mechanical functions
 Meat, dairy products, soya, fish, beans, eggs

22. Proteins also form some of the entrances and
exits through the cell.

23.  4 elements
 C
 H
 O
 N
 Basic unit: amino acid

24. Amino group-
NH2
Carboxyl
group -
R group COOH

25. Condensation
reaction

26. Condensation
reaction
Loss of 2 H
atoms
And loss of 1 O Polypeptide chain
Ribosome

27. Hydrolysis
reaction

28. Hydrolysis Condensation

29. Amino acid
Polypeptide chain

30.  20 different AA
 Polypeptide may contain hundreds
 A change in one makes it a different protein

33.  Polypeptide chains do not lie in straight
 Some parts of the chain may
Coil into a regular pattern called
α-Helix
 Hydrogen bonds

34.  Disulphide bonds
 Ionic bonds
 Intermolecular interactions
 Hydrophobic bonds

36.  Globular
protein

38.  Colagen
 Collagen

39. Fibrous proteins Globular proteins
Stable structure Relative unstable structure
Insoluble in water Soluble in water
Strength gives structural structures Metabolic functions
Polypeptide chains from long strands Polypeptide chains “roll up” into
spherical shape
E.g. Collagen in bone and keratin in E.g. all enzymes , antibodies, some
hair hormones (e.g. insulin), heamoglobin

41. Review
1. Which of the following suspects is a
protein component?
2. List some foods that provide proteins?
3. How does my body use proteins?

43.  Aim: To explore the structures and functions of
different macromolecules
 Objectives by the end of this lesson SSBAT:
 List the properties of water that make it
essential to life.
 Explain how the atomic structure of water
affects its biological interactions.
 Describe the properties of proteins and its
structures