1 / 8

Water

Water. Water Basics. Polar : part of the molecule is slightly positive… other part slightly negative Oxygen (-) Hydrogen (+) Hydrogen bond (+) connects one molecule to another. Water Properties. Energy needed to break H bonds High specific heat: Water resists temp changes

sean-fuller
Download Presentation

Water

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Water

  2. Water Basics • Polar: part of the molecule is slightly positive… other part slightly negative • Oxygen (-) • Hydrogen (+) • Hydrogen bond (+) connects one molecule to another

  3. Water Properties • Energy needed to break H bonds • High specific heat: Water resists temp changes • Helps to maintain a constant body temp • Cohesion: water molecules attracted to other water molecules • Adhesion: water sticks to other molecules

  4. Solutions • Solution: mixture where 1 substance dissolves in another • Solute: substance that dissolves in a solution • Atoms, ions, molecules • Solvent: substance in which the solute is dissolve • Usually water • Solution Ex: Blood Plasma

  5. pH Scale • Some compounds release H+ ions when dissolved • pH scale measures the amount of H+ ions • H+ ions accumulate (acids) • More H+ ions = more acidic • pH balance vital to life

  6. pH Scale • Ionization in solutions HCl H + Cl (more H ions) H2O H + OH (equal balance) NaOH Na + OH (more OH ions) + - + + - + - -

  7. Carbohydrates • C: H: O = 1: 2: 1 • Readily available food source • Monosaccharides • Simple sugars • Bond by dehydration synthesis • Di- or polysaccharide is created

  8. Polysaccharide • Long chain of monosaccharides (no fixed length) • Starch (pictured) : excess plant sugar converted & stored • Glycogen: animal starch stored in liver & muscles • Cellulose: used in plants to make cell walls

More Related