Water- the secret of life

1. Water- the secret of life YOSHINOBU NAMIHIRA MD ,FACG 3000 HALLS FERRY ROAD VICKSBURG , MS 39180 PH 601-638-9800,FAX 601-638-9808 E MAIL: NAMIHIRA @VICKSBURG.COM

2. Human being= 70 % water Cells 85 % Heart 79 % Lungs 79 % Bones 22 % Brain 75 % Skin 72 % Liver 68 % Muscle 76 % Kidney 83% Intestine 75 % Spleen 76 % Body fat 10 % Water is the most important food

3. Water, the chemistry of life(1) • Life on earth totally depends on water • All life on earth is thought to have arisen from water • The bodies of all living organisms are composed of water • 70-90 % of all organic matter is water • The chemical reaction in all plants and animals that support life takes place in a water medium

4. Water, the chemistry of life(2) • Water = the medium to make the life sustaining reactions possible • Water = important reactant or the product of these reactions • The chemistry of life = water chemistry!

5. Water , the universal solvent • H20 • Hydrogen H =1 proton,1 electron • Oxygen= 8 protons, 8 electrons • The key to the chemistry of life + 0 H H -

6. Polarity of water molecule(1) • H20 H+ + OH- • The shells of the hydrogen atoms take on a smaller electropositive charge (+); (H+ ) • The shells of the oxygen atoms take on electronegative charge (-) because the greater mass of the oxygen nucleus draws in all the electrons in the molecule; (0- )

7. Polar attraction between water molecules • H+ 0- • 0- H+ ___ + + + +

8. Polarity of water molecule(2) • A hydrogen atom is covalently bonded to the oxygen of its own molecule • Forms a weak bond with the oxygen of another molecule • The oxygen end of a molecule forms a weak bond with hydrogen end of another molecule • Water is a continuous chemical entity

9. Polarity of water molecule(3) • The disassembly and re arrangement of weak bonds = the chemistry of life ! • salt Cl- Na+

10. H+ Cl- H+

11. Polarity of water molecule(4)

12. Polarity of water molecule(5) • the delicate configuration of individual water molecules enables them to break relatively stronger bonds by conveying on them. This is why we call water the universal solvent. It is a natural solution that breaks down the bonds of larger, more complex molecules. This is the chemistry of life on earth in water and on land.

13. Oxidation - reduction reactions(1) • reduction means the addition of an electron (e-), and its converse, oxidation means the removal of an electron. The addition of an electron, reduction, stores energy in the reduced compound. The removal of an electron, oxidation, liberates energy form the oxidized compound. Whenever one substance is reduced, another is oxidized.

14. Oxidation - reduction reactions(2) Ae- + B A + Be- Electron donor electron receptor oxidized reduced ( lost an electron) (gained an electron ) • B grabs an electron from molecule A. • Molecule A has been oxidized because it has lost an electron. • The net charge of B has been reduced because it has gained a negative electron (e-).

15. Oxidation - reduction reactions(3) • In biological systems, removal or addition of an electron constitutes the most frequent mechanism of oxidation-reduction reactions. These oxidation-reduction reactions are frequently called redox reactions.

16. Oxidation –decay, disintegration Nail in the air Nail becomes rusted over time due to oxidation

17. Oxidation –decay, apple Apple half, fresh, tasty, time=0 Apple half, 6hours later, time=6 hr,significant visible change due to oxidation,not tasty, not appetizing

18. Oxidation –decay, disintegration Nail in the vacuum Nail remains shiny over time due to no oxidation

19. Important Question? (1) • Can rusted nail be restored to its original shape? • What is your answer ?. • What is the correct answer to the above question.

20. Acid and Bases(1) • An acid is a substance that increases the concentration of hydrogen ions(H+) in water. A base is a substance that decreases the concentration of hydrogen ions, in other words, increasing the concentration of hydroxide ions OH-. The degree of acidity or alkalinity of a solution is measured in terms of a value known as pH, which is the negative logarithm of the concentration of hydrogen ions: pH=1/log[H+] =-Iog[H+]

21. Acid and Bases(2) • What is pH? • On the pH scale, which ranges from 0 on the acidic end to 14 on the alkaline end, a solution is neutral if its pH is 7. At pH 7, water donations equal concentrations of H+ and OH- ions. Substances with a pH less than 7 are acidic because they contain a higher concentration of H+ ions. Substances with a pH higher than 7 are alkaline because they contain a higher concentration of OH- that H+. The pH scale is a log scale so a change of one pH unit means a tenfold change in the concentration of hydrogen ions.

22. Importance of balancing pH(1) Living things are extremely sensitive to pH and functions best (with certain exceptions, such as certain portions of the digestive tract) when solutions are nearlyneutral. Most interior living matter (excluding the cell nucleus) has a pH of about 6.8. Blood plasma and other fluids that surround the cells in the body have a pH of 7.2 to 7.3. Numerous special mechanisms aid in stabilizing these fluids so that cells will not be subject to appreciable fluctuations in pH. Substances which serve as mechanisms to stabilize pH are called buffers.

23. Ph 7.2-7.4 Ph 6.8

24. Importance of balancing pH(2) Buffers have the capacity to bond ions and remove them from solution whenever their concentration begins to rise. Conversely, buffers can release ions whenever their concentration begins to fall. Buffers thus help to minimize the fluctuations in pH. This is an important function because many biochemical reactions normally occurring in living organisms either release or use up ions.

25. Why we get sick? - Oxygen: Too much of a good thing? • Oxygen is essential to survival. It is relatively stable in the air, but when too much is absorbed into the body Oxygen can become active and unstable and has a tendency to attach itself to any biological molecule, including molecules of healthy cells. The chemical activity of these free radicals is due to one or more pairs of unpaired electrons.

26. Oxygen free radical-dangerous! • Oxygen free radical • Unpaired electrons • Unstable ( unhappy ) • Very dangerous ( looking for partner) • Attach to any cells (grab any one) • ( selfish) • DNA damage on the cell • Mutation—cell division-- cancer

27. Why we get sick? – Oxygen(1.2) • Such free radicals with unpaired electrons are unstable and have a high oxidation potential, which means they are capable of stealing electrons from other cells. This chemical mechanism is very useful in disinfectants such as hydrogen peroxide and ozone which can be used to sterilize wounds or medical instruments. Inside the body these free radicals are of great benefit due to their ability to attack and eliminate bacteria, virus and other waste products.

28. Egg, fish, meat Microbes, in the air (Oxygen) putrefaction Spoiled foods, rotten foods

29. Spoiled foods, rotten foods Odor, smell !

30. Active oxygen in the body • Problems arise, however, when too many of these free radicals are turned loose in the body where they can also damage normal tissue. Putrefaction sets in when microbes in the air invade the proteins,peptide, and amino acids of eggs, fish and meat. The result is an array of unpleasant substances such as: • Hydrogen sulfide • Ammonia • Histamines • Indoles • Phenols • Scatoles

31. Why we get sick? – Oxygen(2) • These substances are also produced naturally in the digestive tract when we digest food, resulting in the unpleasant odor evidenced in feces. Putrefaction of spoiled food is caused by microbes in the air, this natural process is duplicated in the digestive tract by intestinal microbes. All these waste products of digestion are pathogenic, that is, they can cause disease in the body.

32. Why we get sick? – Oxygen(3) • Hydrogen sulfide and ammonia are tissues toxins that can damage the liver. Histamines, contribute to allergic disorders such as atopic dermatitis, urticaria (hives) and asthma. Indoles and phenols are considered carcinogenic.

33. Important question (2) • What produces Oxygen free radicals ? • Why do we have Oxygen free radical in our body ? • What is your answer . • What is the correct answer to the above question.

34. Oxidation-Rotten egg smells bad Microbes in the air Egg, fresh, tasty, time=0 Rotten egg, over time =1 week,not tasty, not appetizing, looks bad, smells really awful, offensive to nose,due to oxidation

35. Why we get sick? – Oxygen(4) • Because waste products such as hydrogen sulfide, ammonia,histamines, phenols and indoles are toxic, the body's defense mechanisms try to eliminate them by releasing neutrophils (a type of leukocyte, or white corpuscle). These neutrophils produce active oxygen, oddball oxygen molecules that are capable of scavenging out and disintegrating tissues by gathering electrons from the molecules of toxic cells.

36. Why we get sick? – Oxygen(5) • Problems arise, however, when too many of these active oxygen molecules, or free radicals, are produced in the body. They are extremely reactive and can also attach themselves to normal, healthy cells and damage them genetically. These active oxygen radicals steal electron from normal, health biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.

37. Why we get sick? – Oxygen(5.1) We eat foods(potatos, peas,spagetti ,rice, onions, ) We eat foods(potatos, peas,spagetti ,rice, onions, ) Various foods in the stomach, small intestine,large intestine +intestinal microbes (oxidation process) Dangerous and potentially harmful and toxic byproducts- very strong smell, bad odor(putrefication,rotten !) Leukocyte chemotaxis to intestines (white blood cell, neutrophils)- oxygen free radicals to neutralize the toxic byproducts

38. Why we get sick? – Oxygen(5.2) Just right amount of oxygen free radicals-no problems Too much amount of oxygen free radicals –turned loose in the body =extremely dangerous, not good, carcinogenic,DNA damage on the healthy cells antioxidants Various kinds of diseases =liver, pancreas, stomach, intestine, colon, breast, lung, bladder, uterus, skin, kidney, arthritis,

39. Why we get sick? – Oxygen(6) • Effects of Oxidation on Vital Organs • Oxidized Tissue Leads to: • Liver --Hepatitis, cirrhosis, cancer • Pancreas --Pancreatitis, diabetes, cancer • Kidney-- Nephritis, nephrosis, cancer

40. Why we get sick? – Oxygen(7) • Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it can cause disintegration of healthy tissue. If we can find an effective method to block the oxidation of healthy tissue by active oxygen, then we can attempt to prevent disease.

41. Why we get sick? – Oxygen(8) • Hydrogen sulfide, ammonia, histamines, indoles, phenols, and scatoles present in the digestive tract of the human body. • In order to protect the body from damage by hydrogen sulfide, ammonia, histamines, indoles, phenols and scatoles, neutrophils (leukocytes) produce active oxygen to oxidize these waste products.

42. Why we get sick? – Oxygen(9) • Excess production of active oxygen occurs. • Excess active oxygen can damage normal, healthy biological cell molecules and alter their genetic codes.

43. Antioxidants block dangerous oxidation(1) • One way to protect healthy tissue from the ravages of oxidation caused by active oxygen is to provide free electrons to active oxygen radicals,thus neutralizing their high oxidation potential and preventing them from reacting with healthy tissue.

44. Substance with a lot of free electrons available for donation • Good for you !!! • Neutralize the oxygen free radicals by donating needed electrons to them as needed • Oxygen free radicals don’t have to attack healthy cells= no more DNA damages !!!

45. Oxygen free radicals = satisfied, no longer radical, not dangerous, no threat to healthy cells • Healthy cells are protected from potentially dangerous effects on DNA. No more DNA damage, No more mutation • Healthy cells remain healthy, normal !!!=extremely good news for you

46. Antioxidants block dangerous oxidation(2) • Research on the link between diet and cancer is far from complete, but some evidence indicates that what we eat may affect our susceptibility to cancer. Some foods seem to help defend against cancer, others appear to promote it

47. Cancer promoting foods Cancer preventing foods

48. Antioxidants block dangerous oxidation(3) • Much of the damage caused by carcinogenic substances in food may come about because of an oxidation reaction in the cell. In this process,an oddball oxygen molecule may damage the cell's genetic code. Some researchers believe that substances that prevent oxidation - called ANTIOXIDANTS - can block the damage. This leads naturally to the theory that the intake of natural antioxidants could be an important aspect of the body's defense against cancer.

49. Antioxidants block dangerous oxidation(4) • Substances that some believe inhibit cancer include vitamin C, vitamin E, beta-carotene,selenium, and glutathione (an amino acid). These substances are reducing agents. They supply electrons to fee radicals and block the interaction of free radical with normal tissue.

50. How we can avoid illness(1) • the presence of toxic waste products such as hydrogen sulfide. ammonia, histamines, indoles, phenols and scatoles impart an offensive odor to human feces. In the medical profession, it is well known that patients suffering from hepatitis and cirrhosis pass particularly odoriferous stools.