CHEMISTRY OF LIFE 13 MARCH 2013
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1 CHEMISTRY OF LIFE 13 MARCH 2013 Lesson Description In this lesson, we revise: How molecules are classified The importance of water How to test samples for glucose and starch Key Concepts Terminology A molecule is any chemical structure made up of atoms. A compound is a chemical substance made up of two or more elements. Important Terms: Monomers Cholesterol Mineral Polymers Compound Monosaccharide Organic substances Cretinism Molecule Inorganic substances Disaccharide Nucleic acid Macronutrients DNA Osteoporosis Micronutrients Element Polysaccharide Amino acids Enzyme RNA Anabolic Fats Rickets Anaemia Glycerol Saturated lipid (fats) Atherosclerosis Goitre Unsaturated fats (oils) Beriberi Kwashiorkor Scurvy Carbohydrate Lipid Lipids (oils) Catabolic Marasmus Vitamins Catalyst Metabolism Classification of Compounds Inorganic Compounds These are compounds made by a natural geophysical process in the environment. They form in living organisms as part of metabolism. Examples: Water, Carbon dioxide, oxygen; sulphur dioxide gas and sodium chloride Organic Compounds These are compounds made through chemical reactions in living organism. They are nutrient and energy sources. They contain Carbon, hydrogen and oxygen. Some may contain nitrogen, sulphur and phosphorus Examples of Organic compounds: - Carbohydrate - Proteins - Fats - Nucleic acids - Vitamins
2 Comparison between Organic and Inorganic Substances: ORGANIC Carbon is present in their molecular formula. Bad conductors of electricity (e.g. sugar) Low boiling and melting points. Made by living organisms Examples: Carbohydrates, proteins, fats and vitamins. INORGANIC Carbon is not necessarily a constituent of their molecular formula. Good conductors of electricity (e.g. iron). High boiling and melting points. Formed by heat, pressure, volcanic eruptions, electricity, etc. Examples: Water, minerals and salts. Role of Inorganic Compounds in Living Organisms Water 1. Water makes up 70% of our body. 2. Water is the main components of our blood and body fluids. 3. Water can dissolve a lot of other chemicals in our body and allows chemical to react. 4. Waste substances such as urea and salts are passed from our body in water. 5. Water helps us to regulate our body temperature. 6. Water lost through urine and sweat MUST be replaced. The importance of water: 1. Universal solvent 2. Transportation medium 3. Medium for chemical reactions 4. Turgidity in plants 5. Removes waste products Demonstration Food Test 1: Test for Glucose Aim To test for the presence of Glucose in different food samples using Benedict s reagent. Materials and Apparatus Glucose powder (standard glucose solution) Benedict s reagent Boiling water bath Different food samples: grape juice; milk; egg; starch solution 6 Test tubes; test tube rack; beaker; water, glass rod; measuring cylinder Method 1. Prepare a standard glucose solution by mixing 2 teaspoons of glucose powder to 50 ml of water. 2. Label 5 test tubes A, B, C, D, E and F. 3. Add 5 ml of Benedict s solution to each test tube. 4. To each of the test tubes add 6 ml of the following samples.
3 A glucose solution (positive control) B water (negative control) C grape juice D milk E starch solution F egg solution 5. Place all the test tube in a boiling water bath and record changes in colour after 5 minutes. Glucose Test using Benedict s Reagent: Colour Change Positive test : brick red colour Negative test : blue colour remains Observation for Glucose Test Test for :Glucose Substance tested Colour before heating Reagent used: Benedict s reagent Colour after heating Glucose presence? A glucose solution blue red Yes B water blue blue No C grape juice blue red Yes D milk blue blue No E starch solution blue blue No F egg solution blue blue No
4 Food Test 2: Test for Starch Aim To test for the presence of Starch in different food samples using Iodine. Materials and Apparatu Starch powder (standard starch solution); Iodine solution; spotting tile; dropper Different food samples: grape juice; milk; egg; starch solution; potato; apple; bread Method 1. Using marker pen, label 8 wells on a spotting tile A to I. 2. Place a drop or piece of each sample in a separate well. 3. Using a dropper, place 2-3 drops of iodine on each sample. 4. Observe the colour changes and record results. Starch test using Iodine: Colour change Positive test Negative test : Iodine changes from yellowish brown colour to violet/black colour : Iodine remains yellowish brown Observation for Starch test Test for :Starch Substance tested Colour before adding iodine Reagent used: Iodine Colour after adding iodine Starch presence? A starch solution clear white solution violet/black Yes B water yellowish brown yellowish brown No C grape juice yellowish brown yellowish brown NO D potato yellowish brown violet/black Yes E glucose solution clear/brown/red yellowish brown No F egg solution white yellowish brown No H Bread brown violet/black Yes I apple yellowish brown Depends on ripeness
5 Image showing the colour of iodine when a substance does not contains Starch Image showing the colour of iodine when a substance contains Starch
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