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The chemical constituents of cells include carbohydrates, lipids, proteins, nucleotides, ions and
water.
A. Carbohydrates
It is a group of organic compounds containing carbon, hydrogen and water. The ratio of H:O
atoms is usually 2:1 as in water. The basic unit of carbohydrates is the single sugar called
Classification of carbohydrates
a. Monosaccharide
They are called simple sugars e.g. glucose, fructose, galactose because they cannot be
hydrolyzed (broken down) into any simpler carbohydrates. They are the building units for
They are sweet, soluble, crystalline molecules and can reduce the Benedict’s solution to an
insoluble red cuprous oxide, therefore they are also called reducing sugars.
deoxyribose
Glucose produced in photosynthesis can be converted to starch for temporary storage. It can
also be converted to sucrose for transport. Glucose is the chief building unit for the structural
material for plants: cellulose, hemicellulose an pectin. It can be oxidized to release energy.
Disaccharidse are formed by two monosaccharide units combining together with the
They are sweet, soluble and crystalline, reducing except sucrose, examples: maltose (glucose
c. Polysaccharide
condensation reactions. They are not sweet, insoluble or slightly soluble in water, non-
crystalline. The compact insoluble structure makes it ideal as a storage carbohydrate because
they will not diffuse out of the cell nor exert an osmotic effect within the cell. In case of
demand, the polysaccharide can be hydrolyzed to release free sugars. These sugars can be
(1) Starch
It consists of long chain of α-glucose and may have branches at places. It consists of 20-30%
residues linked byα-1,4-glycosidic bonds. The molecule takes the form of a helix.
Amylopectin contains from 1300-1500 glucose units. It a branched molecule with both theα-
The chain is colied into a helix forming a cylinder in which most of the hydroxyl group, OH,
capable of forming cross linkage projecting into the interior. Because no cross-linkage can
Since the starch chains are folded by the hydrogen bonds projected inwards, they are packed
together in spherical plastids to form starch grains for storage function in plants.
(2) Glycogen
1-4 or 1-6 α-glycosidic bonds but are shorter and more branched. Glycogen is more stable
than starch and exists in the cytoplasn as tiny granules. It is particularly abundant in liver
and muscles.
(3) Cellulose
It is a polymer of long chains of β- glucose molecules linked by 1-4 glycosidic bonds. The
orientation of the molecule causes the OH-group to stick outward from the chain in all
directions. There chains form hydrogen bonds in between the parallel running chains thereby
establishing a 3-dimensional lattice. There help to give cellulose its considerable stability
which makes it a valuable structural material (in cell wall). The stability makes it difficult to
digest.
B. Lipid
They are organic substances containing C, H and O (O is in a smaller proportion). There are
4 types of lipids: fats and oils, phospholipids, waxes and steroids. They are insoluble in
water but are readily soluble in organic solvent e.g. ether, alcohol, acetone
a. Building up a lipid
Lipids are esters of fatty acids and an alcohol, of which glycerol is by far the most abundant.
Glycerol has three hydroxyl (-OH) groups and each hydroxyl group (-COOH) of a fatty acid,
are removed and 3 oxygen bonds (ester bonds) are established between the glycerol and the
As most naturally lipids contain the same alcohol, namely glycerol, it is the fatty acids
1. All fatty acids contain a carboxyl group (-COOH) which is partially ionized and can
form ionic bonds. The carboxyl group is therefore polar and is hydrophilic i.e. they
attract water.
a. This chain may posses one or more double bonds in which case it is said to be
unsaturated. They have low melting point. They are oils or soft fats at room
higher melting points and are solid at room temperature. They are fats which are
characteristics of animals.
3. The hydrocarbon chains may be very long. Within the fat they form long ‘tails’ which
extend from the glycerol molecule. These ‘tails’ are non-polar and are hydrophobic i.e. they
repel water.
c. Functions of lipids
1. As energy source
2. Storage (triglycerides)
3. Water proof
4. Insulation
5. Protection
C. Protein
Proteins contain C, H, O, N (some has S, P). They are polymers of high relative molar mass.
a. Amino acids
Proteins are marco-molecules which consist of a large number of amino acids. It has a
The chemical constituents of cells (5)
structural formula: NH2-R-CH-COOH. All amino acids contain both a basic structure: one
amino group (NH2) and one carboxyl group (COOH), thus amphoteric, act as buffer. There
are about 20 different amino acids can be commonly found in plant and animal proteins
1. Amphoteric property
i. Zwitterion
Amino acids are soluble in water to form ions. These ions are formed by the loss of a
hydrogen ion from the carboxyl group, making it negatively charged (-COO-). This
hydrogen ion associates with the amino group, making it positively charged (-NH3+).
The ion is therefore dipolar. An ion which has both positively charged and negative charged
regions is called zwitterions, i.e. exist as dipolar ions (zwitterions) in neutral aqueous
solutions. Amino acids are amphoteric because they have both acidic and basic properties.
Some are acidic (with more COOH group), some are basic (with more NH2 group)
ii. Buffer
Being amphoteric amino acids can act as buffer solutions. A buffer solution is one which
resists the tendency to change its pH even when small amounts of acids or alkali are added
to it. Such a property is esstenial in biological systems where any sudden change in pH
The presence of amino (basic) and carboxyl (acidid) groups at the free ends of the
polypeptide chain makes it possible for the protein to combine with basic or acidic
substances. It is a very important feature that enables it to form the building materials of the
body.
Protein is formed by having amino acids linked together by a chemical bond called a peptide
bond or peptide linkage. This bond is formed by condensation reaction of the amino group
The chemical constituents of cells (6)
of one amino acid attaching to the carboxyl group of another amino acid. The union of 2
amino acids is called dipeptide. Further condensation reactions lead to the addition of further
The shape of a polypeptide is due to 3 types of bonding which occur between various amino
2. Ionic bond: bonding between additional and NH2 (NH3+) and COOH (-COO-) group.
3. Hydrogen bond: bonding between positively charged H and negatively charged O atoms,
weak but responsible for maintaining the shape and stability of the polypeptide.
Individual protein is determined by the sequence of amino acids comprising its polypeptide
1. Primary structure
The primary structure of a protein is the linear sequence of amino acids in its molecule.
Proteins differ from each other in the variety, numbers and order of their constituent amino
acids. Knowing the sequence of amino acids in a protein is important because the sequence
determines practically all the properties of the protein. Many proteins contain more than one
polypeptide chain, a connection between them is held by a disulphide bond (S-S) on the
2. Secondary structure
Polypeptide chains may become folded or twisted in various ways. The most common ways
The chemical constituents of cells (7)
are to coil to form a helix (α-helix) or to fold into sheets (β-sheets). These forms are referred
When the polypeptide molecule coils up or folds up on itself, some of the atoms form so-
called ‘weak bonds’: hydrogen bonds, ionic bonds and van der Waals forces. Whilst none of
these bonds is strong compared with covalent bonds, where many hundreds are formed they
Collagen forms a triple helical structure. The 3 polypeptide chains twisted together achieve
stability from the hydrogen bonds formed between the NH groups in one chain and the CO
3. Tertiary structure
It is due to the bending and twisting of the polypeptide helix into a complex molecular
(globular) shape. The shape is held by different types of bonding (disulphide, ionic any
4. Quaternary structure
Many complex proteins exist as aggregations of polypeptide chains held together by the
separate polypeptide chains – two α-chains and two β-chains. Haemoglobin also contains
four haem groups within the molecules; proteins like this, which contain non-protein
material in their molecules, are called conjugated protein. The non-protein part is called the
prosthetic group.
e. Other classification
f. Functions
1. Structural components
2. Homeostatic: soluble proteins act as buffers, stabilizing the pH wherever they occur in the
body.
5. Transport: cell membrane protein and protein of membranes of cell organelles (involved in
g. Metabolism of proteins.
temporary or permanent, but amino acid sequence remains unaffected. Denatured protein
Cause of denaturation:
a) heat or radiation
c) heavy metals
Renaturation: a protein spontaneously refold into its original structure after denaturation,
providing conditions are stable. Tertiary structure can be determined purely by primary
The chemical constituents of cells (9)
structure
2. Hydrolysis of proteins
The peptide bond can be broken by hydrolysis with dilute acids or by enzymes. An acid
hydrolyses all the peptide bonds in a polypeptide quite indiscriminately, so breaking it down
to its constituent amino acids. Some protease enzymes attack specific bonds, producing
Two types of nucleic acid are found in living cells: deoxyribonucleic acid (DNA) and
ribonucleic acid (RNA). Most of the DNA is in the nucleus, but while there is some RNA in
Nucleic acids are long, thread-like macromolecules build up of nucleotides. Nucleotides are
a. Structure of nucleotide
phosphoric acid.
There are two types of nucleic acids, depending on the pentose they contain. Those
containing ribose C5H10O5 are called ribonucleic acid (RNA), those containing deoxyribose
Each nucleic acid (DNA, RNA) contains 4 different bases, 2 derived from purine and 2 from
pyrimidine. The nitrogen in the rings gives the molecules their basic nature. Purines has 2
rings (one hexagonal ring and one pentagonal ring) consists of adenine (A) and guanine (G)
while pyrimidines has one ring consisting cytosine (C) and thymine (T) in DNA or uracil
(U) in RNA. The bases are commonly represented by their initial letters A, G, C, T and U.
Different nucleotides are formed according to the sugars and base used.
one nucleotide (at C5) with the pentose sugar of the other nucleotide (at C3) to form a
bridges between the 3’ and 5’ carbon atoms of the sugars. Phosphodiester linkages are
formed from strong covalent bonds and these confer strength and stability on the
polynucleotide chain. This is an important point in preventing breakage of the chain during
DNA replication.
d. Example of mononucleotides
Adenosine triphosphate (ATP) is energy-rich compound used to release energy for muscular
e. Example of dinucleotides
f. Example of polynucleotides
The chemical constituents of cells (11)
1. DNA
A DNA molecule is made up of 2 parallel polynucleotide chains coil around each other to
form a double helix which is anti-parallel and right-handed. Each chain has a sugar-
phosphate backbone with bases which project at right angle and H-bond with the bases of
opposite chain across is constant and equal to width of a base pair (width of a purine and a
pyrimidine). The combination of the bases is: A=T, C≡G. The 2 chains are complementary,
2. RNA
RNA is a single-stranded molecule. The pentose sugar of RNA is ribose and the organic
bases are A, G, C, U. There are 3 types: tRNA, rRNA, mRNA. It is involved in protein
E. Water
Water due to its chemical and physical properties takes a very important role in the life of
organisms.
plants.
Water is an excellent solvent for polar substance (salts) and some non-ionic substance
(sugars, single alcohol). The majority of cell’s chemical reaction takes place in aqueous
solutions. It acts as a transport medium (blood, lymphatic and excretory systems, and in
3. The high dielectric constant of water allows the dissociation of substances dissolved in it.
The chemical constituents of cells (12)
Hence affects their chemical and/or electrical activities that in turn affect the functioning of
1. The high heat capacity of water minimize temperature fluctuations in cells. It provides a
2. The high thermal conductivity of water allows good transfer of heat throughout the body that
3. The high density of water at 4oC enables ice to float on water. This saves the lives of many
aquatic organisms which have a viable habitat in cold winter. The inhabitants of aquatic
environment are not subject to the sudden freezing of the water throughout its bulk.
4. The low viscosity of water allows its rapid movement into and throughout cells. Moreover it
makes water a useful lubricant to reduce friction in places with constant movement, e.g.
5. The high latent heat of vaporization of water makes it a good evaporative collant to remove
the excessive heat from many terrestrial organisms, e.g. sweating, panting of animals,
transpiration in plants
6. The strong cohesive force between water molecules takes a very important role in the
transport of water in plants. It accounts for its capillarity in soil and the capillarity in the
narrow xylem. All these help the plants absorb water from soil. It accounts for the
transpiration pull on the continuous water column in the xylem of the plants.
7. The incompressibility of water is a useful mean of support. It forms the hydrostatic skeleton
of many organisms to achieve support in the aqueous and vitreous humour of the eyeball, the
coelom of the earthworm, the erection of penis. Water also acts as a cushion for protection
8. The high density of water provides the buoyancy support of aquatic organisms which do not
9. The fluid medium of water enables the male gametes swimming to achieve fertilization. It
The chemical constituents of cells (13)
also aids the dispersal of spores and seeds. Thus water takes an important role in the
perpetuation of species.
10. The high surface tension of water allows surface dwelling organisms attaching to the water
surface to breathe, e.g. mosquito larvae hanging on the water surface. It also permits
movement on the water surface e.g. water boatman and water skater.
F. Inorganic ions
Important cations are: Na+, K+, Ca2+, Mg2+, Cu2+, Fe2+, Fe3+. Important anions are: Cl-, HCO3-,
a. As constituents of various chemicals. Nitrogen and sulphur, obtained by plants as nitrates and
sulphates, enter into the composition of proteins some of which also contain phosphorous and
other elements. In addition phosphorous is found in ATP, and iodine occurs in thyroxine, the
thyroid hormone.
tissue fibres in which nitrogen and sulphur are important elements. Nitrogen and
the cell membrane; calcium in the plant cell wall; and calcium and phosphorous in bones.
c. As constituents of enzymes. Enzymes are proteins all of which contain nitrogen. In addition,
certain enzymes contain metal ion such as copper or iron, e.g. catalase contains iron which is
d. As metabolic activators. Certain ions activate enzymes, e.g. magnesium activates enzymes
in phosphate metabolism.
e. As constituents of certain pigments. The 2 best known biological pigments are haemoglobin
and chlorophyll, which contain iron and magnesium respectively. Iron is also found in the
The chemical constituents of cells (14)
f. As determinants of the cation-anion balance in cells. Sodium, potassium and chloride ions
are particularly important in this regard, especially in nerves, muscles and sensory cells
g. As determinants of osmotic pressure. Mineral salts, together with other solutes, determine
the osmotic potential of cells and body fluids. In humans, for instance, the osmotic pressure
must not be allowed to fluctuate beyond narrow limits, and much of our physiology is