Cell Biology &

Biochemistry Series:
Set 1

Version: 1.0
 Levels of
Organisation
in the grade
10 syllabus
 Level of organisation
Organism
Tiger Living things can be
organized into several
different levels or tiers of
structure. The most basic
of these is the molecular
level.

Cellular level
Heart muscle cells

Organelle level
Mitochondrion

Molecular level
Amino acid -lysine
Another example…

https://en.wikipedia.org/wiki/Biological_organisation
NOTE: slides 5 -18 = Interest only

Atoms
Are the smallest
particles of a
substance that
cannot be
subdivided into
any other
substance e.g. https://www.ducksters.com/science/the_atom.php

one atom of
carbon.
 Elements
Element: a pure substance made up of only one
kind of atom. e.g. chlorine, hydrogen, carbon.
All matter is made up of elements.

https://www.thoughtco.com/printable-periodic-tables-p2-608850?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons_nip
 Molecules
• Atoms combine to form molecules.
• A molecule is the smallest unit of a substance
that has all of the physical and chemical
properties of the substance, and that is
composed of two or more atoms.
e.g. O2 - a molecule of oxygen. OTHERS?

https://scied.ucar.edu/oxygen-molecule
 Compounds
In living organisms,
molecules combine in
specific ways to form
organelles and other
structures in the cell.
For example???
A compound is a substance
in which the molecules are
made up of atoms of two or
more elements that are
combined chemically e.g.
water ( H2O ).
https://science4fun.info/molecules/
 Biological Molecules
All objects are made up of millions of
molecules too small to see with the Water (H2O)
molecules
naked eye.
For example, a glass of water contains
millions of water molecules.
 Biological Molecules
Water is not always pure, and may contain other molecules.
When one or more substances are added together, a mixture
is formed.

Na+

Cl–

Na+ Cl–

Na+

Cl–
Cl–

Na+
This mixture
contains salt
(NaCl) and water
(H2O).
Types of Biological Molecules
The molecules that make up living things can be grouped
into :
Water Proteins Lipids

Also
vitamins
and
Nucleic acids Carbohydrates
minerals
 The Importance
of Biological
Molecules
An understanding of the
structure and function of
biological molecules is
necessary in many branches of
biology, especially biochemistry,
physiology, and
molecular genetics.
 Biological Formulae
Biological molecules can be portrayed by:
molecular formula
structural formula

Structural Formula
Molecular Formula
The structure of a molecule
The molecular formula can be conveyed by a
expresses the number of molecular model.
atoms in a molecule, but
does not convey its
structure.

C3H7O2S
Molecular formula for the This space filling model shows
amino acid cysteine the structural formula for the
amino acid cysteine
Illustrating the Structure
of Molecules
Sticks Lines Spheres Surface

Mesh Dots Ribbon Cartoon

 Biological Formulae
There are several ways of expressing a molecule’s
structural formula. For example, glucose has the
molecular formula C6H12O6.
The structural formulae are:

Space filling model

β-D-glucose

Structural formula
α glucose (ring form)

Structural formula
(straight form)
Ball and stick model
Important Biological
Molecules
Carbon
Biological molecules that contain
carbon are said to be organic
compounds.
Most cellular material is organic. Hydrogen

In addition to carbon, organic

molecules commonly include atoms of
oxygen and hydrogen. Oxygen
Nitrogen and sulphur are
components of organic molecules such
as amino acids and nucleotides.
Nitrogen
Compounds that do not contain
carbon are said to be inorganic
molecules (exception: carbon
dioxide).. Sulphur
 Chemical Bonds
Atom
Atoms join together by
chemical bonds to
form molecules.

Bonds act as a
chemical glue to hold
atoms together.
Bond
Biochemistry – refers to
the chemistry of living
organisms
 Organic and inorganic
compounds (grade 10)
Substances can be classified into two
types – organic OR inorganic
substances / compounds.
Organic vs. Inorganic
molecules (Grd 10)
 Organic vs. inorganic
molecules
Organic Inorganic
• Have C plus H, O, N and sometimes P, • Usually have no C.
S, Fe, etc…
• eg. carbon dioxide
• Are normally large, complex molecules. (CO ), H 0, 0 ,
2 2 2

• e.g. carbohydrates, proteins, fats NaCl etc.

(lipids), enzymes, vitamins, nucleic
acids (DNA and RNA).
• Can be MADE by living
organisms. BUT can now be
synthesised in labs.
• Are combustible in oxygen – and
produce other molecules, e.g. C CO2 .
https://vivadifferences.com/organic-vs-inorganic-compounds/
https://www.youtube.com/
watch?v=H8WJ2KENlK0

Crash course video – You are what you eat. 14 minutes

 Carbohydrates (TB 26-27)

Carbohydrates are important as both

energy storage molecules and as the
structural elements in cells and tissues.
Are broken down during cellular
respiration to fuel cell activities.
Weaving cloth

Carbohydrates are used by

humans as a cheap food source...

Collecting thatch for roofing

...housing and clothing. Cotton,

linen, and coir are all made up
Carrying of cellulose, a carbohydrate
wood polymer.
...and as a source of fuel,...
 In summary - Carbohydrates
• Organic molecules containing
the elements C H O.
• Ratio of H:O is 2:1
• Building block or monomer:
saccharide

NOTE: you would never have to know how to draw a

molecule such as this BUT you must be able to identify it
and answer questions about it, such as:
Is this an organic molecule? Justify your answer.
Is this a carbohydrate? Justify your answer.
There are 3 types of carbohydrates:

Monosaccharides – one sugar unit

Disaccharides – two sugar units

Polysaccharides - many sugar units

 Monosaccharides
Monosaccharides are the primary
source of fuel (energy) for cell
metabolism.
Monosaccharides are single-sugar
molecules (they cannot be split
further into simpler units).
They include:
glucose (grape sugar and blood
sugar).
fructose (honey and fruit juices).
Glucose is a
All monosaccharides are reducing
sugars, meaning they can participate monosaccharide
in reduction reactions – see FOOD sugar.
TESTS
 Disaccharides
Disaccharides (double sugars) consist of 2 monosaccharides
joined by a chemical bond (also known as complex sugars).

They are used as energy sources and as building blocks for

larger molecules.

There are a number of examples of disaccharides:

Sucrose (found in plant sap)

Maltose (in grains eg barley)

Malt

Lactose (milk sugar)

Sucrose crystals

Milk (right) contains

the disaccharide,
lactose.
 Disaccharides ….

Joining of two molecules of glucose to form the disaccharide, maltose

Sucrose is a disaccharide formed by the

joining of glucose and fructose
 Disaccharides …
During digestion,
disaccharides are broken
down into two
monosaccharides to be
absorbed into the body.

Disaccharides are also

sugars; sweet-tasting, white
Sucrose (sugar
added to tea) crystals that are soluble in
water.
Disaccharides ….
 Polysaccharides
• Any long chain of similar units (monomers) bonded
end-to-end is called a polymer, so polysaccharides
are examples of polymers.
• Polysaccharides are insoluble in water and,
therefore, tasteless.
• As they are insoluble in water they can be isolated
and remain in place – they are thus a good storage
form of energy in a cell.
 Polysaccharides …
Made of many monosaccharides joined Structure of
together by chemical bonds to form long Glucose cellulose
chains. monomer
e.g. 1 Cellulose - an important structural
material found in plant cell walls.
It is made up of many unbranched unbranched
chains of glucose molecules. chains

e.g. 2 Starch – also made of long glucose Starch granules

chains – but are branched.
It is the energy storage molecule in
plants.
Found in starch granules in plant cells.
Starch can be easily broken down into
glucose when required.
Cellulose forms plant cell walls
Starch
Is a very
common
polymer of
glucose.
Consists of
branched
glucose
chains.
 Polysaccharides …
Glycogen is a more Structure of
extensively branched glycogen
chain made of many
glucose molecules.
Glycogen is the energy
storage compound in
animal tissues and in
many fungi.
It is found mainly in liver
and muscle cells, which
are very metabolically
active organs.
Glycogen is readily broken Glycogen is abundant in metabolically active
down by enzymes to tissues such as liver (left) and skeletal muscle
release glucose. (right). The glycogen stains dark magenta.
Glycogen
Glycogen is also
a polymer of
glucose.

But only found in

animals – stored
in the liver and
muscles.
Polysaccharides – summary of the main
polysaccharides in living organisms
• Starch:
• found in plants,
• made of more than 200 000 glucose molecules,
• coiled structure
• Glycogen:
• found in animals,
• stored energy
• Cellulose:
• forms plant cell walls,
• structural and support
 Types of carbohydrates -
summary
Monosaccharide Disaccharide Polysaccharide
One monomer. Two monomers. •Many monomers.
•Not sweet.
Sweet to taste. Sweet to taste. •Do not dissolve in
Dissolve easily in Dissolves in hot water.
•( C6H10O5)n
water. water.
C H O
6 12 6 C H O
12 22 11
•Examples:
•Starch
Examples: Examples: •Glycogen
◦ Glucose Maltose •Cellulose
◦ Fructose
Sucrose
◦ Galactose
Lactose
 Biological importance of
carbohydrates
• Most important source of energy (e.g. glucose).
• Important source of reserve energy (e.g. starch).
• Cellulose is an important component of plant cell walls
and is a source of fibre in our diet.
• Forms part of the DNA molecule (deoxyribose).
• Forms part of the RNA molecule (ribose).
• Forms part of the ATP (adenosine triphosphate) molecule
which is the form in which energy is used in the body.
• NOTE: the last 3 will be referred to later – grades 11, 12.
 Carbohydrates – Bozeman video

 http://www.bozemanscience.com/carbohydrates
 Lipids (TB 28-29)
Are organic compounds with are oily, greasy, or waxy.
Also called TRIGLYCERIDES.
Contain C ,H and O atoms, with many more H atoms than O atoms, i.e.
the ratio of H:O is greater than 2:1.
Are relatively insoluble in water; tend to be hydrophobic (water repellent).
Lipids are soluble in organic solvents eg.ethanol and ether.
Typical lipids consist of fatty acids and glycerol (see below).
H O

H C OH OH C CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2
O

H C OH OH C CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2
O
H C OH OH C CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2

Glycerol Three fatty acids

 Lipids
Lipids have many roles:
biological fuels - provide twice as
much energy as carbohydrates.
Cell membrane
Hormones (eg steroids -
testosterone).
Form part of cell membranes and Phospholipids are the primary structural
other membranes in cells. component of all cellular membranes, such as
the plasma membrane in the TEM above).
Found below the skin – insulation.

Dept. Biological Sciences, University of Delaware

Found around organs eg. heart,
kidneys – shock absorber,
protection.
Fat
Fats and oils are also cell
macromolecules (large molecules like Capillar
y
polysaccharides and proteins), but are
not made up of repeating monomers.
Due to their hydrophobic properties, Lipids are often stored in special adipose
they form fat globules inside cells. tissue, within large fat cells (above).
 Fats and Oils
The difference between fats and
oils is their physical state at 20°C.
Fats are solid at 20°C.
Oils are liquid at 20°C
This is due to the type of fatty acid
attached to the glycerol molecule.
Fatty acids are long hydrocarbon
chains with hydrogens attached.
Some are saturated fatty acids,
with a maximum number of Palmitic acid: a saturated fatty acid
hydrogen atoms.
Some are unsaturated, with
double bonds and thus fewer
hydrogen atoms.
Linoleic acid: a unsaturated fatty acid
 Saturated Fatty Acids
Saturated fatty acids contain the maximum number of hydrogen
atoms. They have NO double bonds along their hydrocarbon
chains.
Saturated fatty acids form straight chains.
Lipids that have more saturated fatty acids tend to be solids at
room temperature, i.e. fats, such as butter and lard.

O H H H H H H H H H H H H H H H

C C C C C C C C C C C C C C C C H

H H H H H H H H H H H H H H H

Palmitic acid is a
saturated fatty acid.
Unsaturated Fatty Acids
Unsaturated fatty acids have some double bonds between their carbon
atoms (all of the spaces are not taken by hydrogen atoms).

Lipids with more unsaturated fatty acids are oils and tend to be liquid at room
temperature.

The unsaturated nature causes kinks in the straight chains. When aligned
in a lipid molecule, the kinked fatty acids do not pack closely together;
hence the more fluid nature of oils.

O H H H H H H H H H H H H H H H H H H

C C C C C C C C C C C C C C C C C C C H

H H H H H H H H H H H H H H

Linoleic acid is an
unsaturated fatty acid.
Kink
 Phospholipids
If one of the fatty acid groups is replaced by a phosphate group, the
molecule is known as a phospholipid. A phospholipid consists of:
a glycerol molecule
two fatty acid chains Found in cell
membranes
a phosphate molecule

H2C 2 two fatty

COO chains joined to
glycerol
HC COO
O–
H2C O P O–
O Fatty acid

Glycerol Fatty acid

Phosphate group from

phosphoric acid joins to the Symbolic representation
PO43- of a phospholipid
glycerol
 Phospholipids Continued
The phosphate end of the molecule is attracted to water (hydrophilic)
while the fatty acid end is repelled (hydrophobic).
Thus, phospholipids naturally form a lipid bilayer with their
hydrophobic ends facing inwards. (SEE cell membranes – next section)
The phospholipid bilayer forms the main part of cell membranes.
Glycerol and
phosphate ‘head’:
the hydrophilic part
of the molecule

Hydrocarbon tail:
hydrophobic part of
the molecule.
 Cholesterol and heart
disease (TB 28)
• Cholesterol in the body:

• Forms part of cell membranes.

• Is synthesised in the liver.

• Excess glucose in the bloodstream can damage blood vessels

and then bad (LDL) cholesterol can build up on the inside walls of
these blood vessels and could form a blockage if deposited on
the inner walls.

• When blood vessels of heart become blocked in this way it is

called Artherosclerosis it could lead to heart failure. (See TB 128)

• High saturated fat diet – could increase a person’s cholesterol

levels (old theory).

• More recently been found that high levels of cholesterol does not
increase the incidence of heart attacks, but low levels of HDL
(good cholesterol) does!
 Proteins
Proteins are made up of molecules
called amino acids (eg proline
shown below). Proteins are made up
Plants can manufacture all the amino acids
of C, H, O and N, sometimes P, S and
they require, but animals must obtain a
Fe (iron) atoms.
certain number of ready-made essential
amino acids from their diet.

All other amino acids can be constructed

from these essential amino acids.

The order in which the different amino

acids are linked together to form
proteins is controlled by genes on the
chromosomes.
Tyr Ser
Amino acids Glu Iso
Phe
link together Met
Ala
(right) to form Ala Ser

proteins.
 Amino Acids - interest

There are approximately 20 different

amino acids acids found in proteins.
The “R” group varies in
All amino acids have a common chemical make-up with
structure: each type of amino acid

The ‘R’ group is variable, which

means that it is different in each R Carbon
amino acid. atom

NH2 C COOH

Amino
group H Carboxyl group
makes the molecule
behave like a weak
acid
Hydrogen
atom
 Amino Acids

The ‘R’ groups of different amino acids

are all different.
.

NH2
CH2
CH2
SH CH2 COOH
CH2 CH2 CH2

NH2 C COOH NH2 C COOH NH2 C COOH

H H H

Cysteine Lysine Aspartic acid

 Amino Acids - interest
Not all amino acids can be manufactured by our body.

TEN of these must be obtained from our diet. These are called essential amino
acids (marked by a ◆ in the table below):

Amino acids occurring in proteins

Alanine Glycine Proline

Arginine ◆Histidine Serine

Asparagine ◆Isoleucine ◆Threonine

Aspartic acid ◆Leucine ◆Tryptophan

Cysteine ◆Lysine ◆Tyrosine

Glutamine ◆Methionine ◆Valine

Glutamic acid ◆Phenylalanine

Amino acids - Interest
 Polypeptides
A polypeptide chain is formed when amino acids are linked together
via peptide bonds to form long chains.

A polypeptide chain may contain several hundred amino acids.

Peptide Peptide Peptide Peptide

bond bond bond bond

The diagram above represents a

polypeptide chain. The peptide bonds
between amino acids are indicated with
arrows.
 Proteins
Proteins are macromolecules, consisting of many amino
acids linked together to form polypeptide chains – which
then fold up in a specific way to form proteins.
Each cell contains several hundred to several thousand
proteins.
Proteins play a key role in the body. They are involved in:
Enzyme reactions
Structure eg muscle cell proteins, keratin
Transport eg. haemoglobin
Cell signaling
Defense i.e. antibodies, etc….
ADD OTHERS FROM TB 29

Insulin-like growth factor 1

(used in cell signaling)
 Some
examples
of important
proteins
in your
body
 Protein Denaturation
Protein denaturation refers to the
permanent loss of a protein’s three-
dimensional structure.
It occurs because the bonds responsible for
maintaining protein structure are altered.

It usually results in loss of function.

It is irreversible.

Examples of protein denaturation are

seen in many everyday circumstances:
Cooking food denatures protein and makes it
easier to digest.

Alcohols disinfect by denaturing bacterial

and viral proteins.

Reversible denaturation is involved in waving

hair i.e. a perm.
Protein Denaturation Interest
Agents that cause protein denaturation are:

Heavy metals
Strong acids and alkalis

Detergents and solvents

Heat and radiation
 Protein Denaturation
An everyday example of protein denaturation is cooking eggs:

Raw egg The hydrogen bonds in the The denatured albumin

57 grams in weight egg white albumin are broken protein uncurls and
(about 7.4g or 13% by the heating process during coagulates forming a
protein). cooking. The egg white albumin solid white substance.
protein is heat denatured.
 ENZYMES

What catalyst will help the ice to melt?

 Enzymes
Enzymes are proteins that act as catalysts to
speed up biological reactions.
Enzymes are not consumed during the
biological reaction. Can be reused.
The compound on which an enzyme acts is
the substrate.
Enzymes can break a single structure into
smaller components or join two or more
substrate molecules together.
egs. Enzymes that control photosynthesis and
cell respiration reactions; digestive enzymes.
INTEREST: Many fruits contain enzymes that
are used in commercial processes. Pineapple
(Ananas comosus, right) contains the enzyme
papain which is used in meat tenderization
processes and also medically as an anti-
inflammatory agent.
 Enzymes
Enzymes have a specific region where the
substrate binds for the chemical reaction
to occur - called the active site.
The active site is usually a cleft or pocket
at the surface of the enzyme.
Enzymes are substrate-specific, although
specificity varies from enzyme to enzyme:
When a substrate binds to an enzyme’s
active site, an enzyme-substrate
complex is formed.
Some enzymes can act on numerous molecules Space filling model of the
eg. lipase which acts on a variety of lipids. yeast enzyme
hexokinase. Its active
Others are more specific in their action, e g. site lies in the groove
amylase ONLY breaks down starch into simpler (arrowed)
sugars.
 Examples of enzyme
catalysed reactions
starch glucose
amylase enzyme

proteins amino acids

protease enzyme

lipids (fats) fatty acids + glycerol

lipase enzyme

TASK : Role of enzymes – Summarise Enzymes in

everyday life TB 32
 Lock and Key Model
The lock and key model of enzyme action, proposed in the
19th century, proposed that the substrate was simply drawn
into a the active site on the enzyme. (TASK – annotate sheet)
Substrate Products

Enzyme 1. A substrate is drawn into the active site of the enzyme.

2. The substrate shape must be compatible with the enzymes active site in
order to fit and be reacted upon.
3. The enzyme modifies the substrate. In this eg.the substrate is
broken down, releasing two products.
Induced Fit
Model - Interest Two substrate
molecules are
drawn into the cleft
of the enzyme.

The enzyme
changes shape,
forcing the substrate
NEW THEORY molecules to
combine.
More recent studies have
revealed that the process is
much more likely to involve an
induced fit.
The resulting end
product is released
by the enzyme
which returns to its
normal shape, ready
to undergo more
reactions.
 Effect of Temperature
Enzymes often have a
Optimum temperature
narrow range of for the enzyme
conditions under which
they operate properly.
For most plant and animal
enzymes, there is little
Rapid
activity at low
Rate of reaction
denaturation
temperatures. at high
Too cold for the temperatures
enzyme to
Enzyme activity increases operate
with temperature, until the
temperature is too high for
the enzyme to function.
(See diagram right).
At this point, enzyme
denaturation occurs and
the enzyme can no Temperature
longer function. (°C)
The pH Scale Battery acid 0
Lemon juice

1
The pH scale: 2
has a scale range from 0 to 3
14.
4 Tomatoes
Milk
5
7 is neutral
6
0 - 6.9 is acidic 7 Blood

7.1 - 14 is basic 8

10

11

12
Sodium
Ammonia-based 13 hydroxide
cleaning fluids solution
14
 Biological pH
Most biological fluids have a pH close to neutral
(e.g. blood is 7.4, urine range 6.5 -8.0).
Stomach acid is an exception at pH 1.5. In this case,
mucus secretions protect the stomach lining from
damage.

In biological systems, the pH of biological fluids is

critical for proper function.
Small changes (increasing acidity or alkalinity) can be
damaging to the body and may result in death.

The pH of biological fluids is maintained by the

presence of buffers (eg. the buffering of blood
pH)
Buffers, such as blood proteins, minimize pH
changes.
 Effect of pH
Enzymes can be affected by pH.
Extremes of pH (very acid or
alkaline) away from the Trypsin
Pepsin Urease
enzyme optimum can result in
enzyme denaturation.

Enzyme activity
Pepsin is a stomach enzyme
and has an optimal working
pH of 1.5, which is suited for
the very acidic conditions of
the stomach.
Urease breaks down urea
and has an optimal pH of 1 2 3 4 5 6 7 8 9 10
near neutral. See diagram
right. Acid Alkaline
pH
Video link:
Enzymes often work over a range of
http://study.com/academy/les pH values, but all enzymes work best
son/denatured-enzyme- at an optimum pH where their activity
definition-lesson-quiz.html rate is fastest.
 Introduction to
Nucleic Acids
Nucleic acids are involved with the
transmission of inherited or genetic
information in living organisms.
There are two main types:
Deoxyribonucleic acid (DNA)
Ribonucleic acid (RNA)
Nucleic acids are long threadlike
molecules made up of many units
called nucleotides.

DNA (space filling model

right) is the most commonly
occurring nucleic acid.
 Real DNA INTEREST

DNA
DNA extraction from
bananas INTEREST
X-Ray Diffraction INTEREST
 Watson and Crick INTEREST

Awarded the Nobel

Prize in Medicine in
1962 for the
discovery of the
structure of the
DNA molecule.
Modelling the DNA Molecule
Symbolic Space-filling
Specific nucleotides in the representation model
DNA molecule join by weak
hydrogen bonds to form a
double helix.
The symbolic diagram
shows DNA as a flat
structure.
The space-filling model
shows how, in reality, the
DNA molecule twists into a
double helix.

Hydrogen
bonds
 RNA vs DNA Interest
• RNA is single stranded and DNA is double stranded forming a
twisted helix – DNA double helix.

• You will see how RNA assists DNA in grd 12 to help cells to
produce proteins!!
 Vitamins TB 108
• Are organic compounds known as micronutrients –
needed in small amounts by the body for maintenance of
health. Lack of certain vitamins result in specific
diseases/disorders.
• Have NO energy value. Often assist enzymes to work
(i.e. act as coenzymes).
• Most cannot be made by the body – found in fresh fruit
and vegetables (plants can synthesise their own
vitamins).
• Vitamins and minerals often work together –
eg. bones need vitamin D and calcium.
Vitamins table INTEREST
 Vitamins continued…
• More than 20 vitamins are important to nutrition.
• Fat soluble vitamins A, D, E and K – stored in body.
• Water soluble vitamins eg. B and C cannot be stored,
need to be consumed daily.
• (SEE TABLE TB 33 for examples)
• DO Activity page 34 Questions 1 to 4 only
Minerals, Inorganic Ions (Salts)
INTEREST
Ion Name Biological role

Ca2+ Calcium Component of bone and teeth Bone

Mg2+ Magnesium Component of chlorophyll

Fe2+ Iron (II) Component of hemoglobin

NO3- Nitrate Component of amino acids Neuron

PO43- Phosphate Component of nucleotides

Involved in the transmission of nerve

Na+ Sodium
impulses in neurons

Involved in controlling plant water

K+ Potassium
balance

Involved in the removal of water from Haemoglobin

Cl- Chloride
urine showing iron
containing heme
group in green
 Water
Water provides an environment in which
metabolic reactions can take place.
Water participates in, and is a common
product of, many reactions.
Biologically Important Properties
of Water Interest
Property of Water Significance for life

Ice is less dense than water Ice floats and also insulates the underlying water

High surface tension Water forms droplets on surfaces and runs off

Low viscosity Water flows through very small spaces and capillaries

Liquid at room temperature Liquid medium for aquatic life and inside cells

Colorless with a high transmission of

Light penetrates tissue and aquatic environments
visible light

Strong cohesive properties and high

Water can be lifted and does not pull apart easily
tensile strength

Many substances can dissolve in water Medium for the chemical reactions of life (metabolism).
(it is classified as a universal solvent) Water is the main transport medium in organisms.
 Biologically Important
Properties of Water Interest
Property of Water Significance for life

Water has a high latent heat of fusion;

significant amounts of energy are required Cell contents are unlikely to freeze.
before water will change state.

Water has a high latent heat of Heat is lost by evaporation of water.

vaporization; in order to evaporate, water Sweating in animals and transpiration in
must absorb a large amount of energy. plants cause rapid cooling.

Aquatic environments are thermally

Water has a high specific heat capacity;
stable. Organisms can maintain stable
it can absorb a lot of energy for only a
internal temperatures despite fluctuations
small rise in temperature.
in external temperature.
The end…