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2. CHAPTER 2 pH to end 2

3. 1. pH SCALE A MEASURE OF THE CONCENTRATION OF HYDROGEN IONS IN A SOLUTION. RANGES FROM 0 TO 14 3

4. 2. ACID A SUBSTANCES WHEN ADDED TO WATER INCREASES THE CONCENTRATION OF HYDROGEN IONS. LOWERS THE pH 4

5. Acids Often taste sour Strong acids can burn skin & eyes Strong acids can dissolve metals Examples: Lemon juice Vinegar Car battery acid (dangerous!)

6. Sharp and sour taste. Sharp and sour taste. Corrosive Corrosive pH less than 7 pH less than 7 What properties do acids have in common?

7. 3. BASE A SUBSTANCE WHEN ADDED TO WATER REDUCES THE CONCENTRATION OF HYDROGEN IONS. RAISES THE pH I think need an Alka Seltzer! I 7

8. Bases Can taste bitter, sweetish, or salty Strong bases can burn skin & eyes Bases react more easily with protein than with metal; they are often used for cleaning Examples: Milk Baking soda Soap Drain cleaner (dangerous!)

10. Why is pH important? Soil has to be in a certain pH range for plants to grow and stay healthy. Fish can’t live if the pH is too high or too low

11. pH and People Water that has too high or low pH contains harmful dissolved chemicals. Water plant operators keep a careful watch on the pH of our drinking water, to keep it safe.

12. pH & Agriculture pH of soil Excess acid in the soil can be neutralised by adding calcium hydroxide (slaked lime). Farmers spread calcium hydroxide powder over their fields to neutralise acids.

13. 4. BUFFER SUBSTANCES THAT ENABLE SOLUTIONS TO RESIST pH CHANGES WHEN AN ACID OR BASE IS ADDED. HELPS TO MAINTAIN HOMEOSTASIS, HELPS PREVENT SUDDEN, SHARP CHANGES IN pH. 13

14. https://www.youtube.com/watch?v=3oTbgE 88PMI https://www.youtube.com/watch?v=3oTbgE 88PMI http://study.com/academy/lesson/how-the- kidneys-regulate-acid-base-balance.html http://study.com/academy/lesson/how-the- kidneys-regulate-acid-base-balance.html 14

15. 5. pH OF 7 THE CONCENTRATION OF H IONS AND OH IONS IS EQUAL. ALSO CALLED A NEUTRAL SOLUTION EX: PURE WATER 15

16. 6. pH BELOW 7 SOLUTIONS THAT HAVE MORE H IONS THAN OH IONS (CALLED ACIDS). THE LOWER THE NUMBER, THE GREATER THE ACIDITY EX: A STRONG ACID WILL HAVE A pH FROM 1-3 16

17. 7. pH ABOVE 7 SOLUTIONS THAT HAVE MORE OH IONS THAN H IONS (CALLED BASES) ALSO CALLED ALKALINE SOLUTIONS THE HIGHER THE NUMBER THE MORE ALKALINE OR BASIC THE SOLUTION EX: A STRONG BASE WILL HAVE A pH FROM 11-14 17

18. 8. STEPS ON THE pH SCALE EACH STEP REPRESENTS A FACTOR OF 10 EX: A LITER SOLUTION WITH A pH OF 4 HAS 10 TIMES AS MANY H IONS AS A LITER SOLUTION WITH A pH OF 5. 18

19. Review of Macromolecules See your foldable for the notes 19

20. 9. CARBOHYDRATES COMPOUNDS MADE UP OF C, H, AND O, USUALLY IN A 1:2:1 RATIO (SEE PIC ON PAGE 45) PROVIDE ENERGY (MAIN SOURCE) USED BY PLANTS AND ANIMALS FOR STRUCTURAL PURPOSES EX: SUGARS & STARCHES 20

21. STRUCTURAL FORMULA FOR GLUCOSE 1:2:1 ratio C:H:O C 6 H 12 0 6 21

22. MONOSACCHARIDE A SIMPLE SUGAR MOLECULE SUCH AS GLUCOSE, FRUCTOSE, AND GALACTOSE. (CARBOHYDRATE) SUGARS END IN OSE! 22

23. POLYSACCHARIDE LARGE MOLECULES FORMED FROM MONOSACCHARIDES (CARBOHYDRATE) POLY MEANS MANY S0000000 IT IS A LONG CHAIN OF SUGARS! 23

24. GLYCOGEN A POLYSACCHARIDE WHERE ANIMALS STORE EXCESS SUGAR ANIMAL STARCH (CARBOHYDRATE) 24

25. PLANT STARCH A POLYSACCHARIDE USED BY PLANTS TO STORE EXCESS SUGAR, (CARBOHYDRATE) 25

26. CELLULOSE A POLYSACCHARIDE MADE BY PLANTS, GIVES PLANTS STRENGTH AND RIGIDITY. CELL WALL OF PLANTS COMPOSED OF CELLULOSE (CARBOHYDRATE) 26

27. 10. LIPID MADE MOSTLY OF C, & H’S WITH JUST A FEW O’S. (SEE PIC ON PAGE 46) EX: FATS, OILS, WAXES NOT SOLUBLE IN WATER USED TO STORE ENERGY ARE IMPORTANT PARTS OF BIOLOGICAL (CELL) MEMBRANES 27

28. STRUCTURAL FORMULA FOR A LIPID MOSTLY C AND H’S WITH JUST A FEW O’S 28

29. LIPIDS SERVE AS WATERPROOF COVERINGS STEROIDS SERVE AS CHEMICAL MESSENGERS MADE UP OF A GLYCEROL MOLECULE ATTACHED TO A FATTY ACID. 29

30. 11. NUCLEIC ACID MADE UP OF C, H, O, N, & P’S. (SEE PIC ON PAGE 47 TOP) EX: RNA & DNA CONSISTS OF NUCLEOTIDES STORE & TRANSMIT GENETIC INFORMATION 30

31. DNA NUCLEOTIDE SUGAR, PHOSPHATE, BASE 31

32. NUCLEOTIDE THREE PARTS 1. A 5 CARBON SUGAR 2. A PHOSPHATE GROUP 3. A NITROGENOUS (NITROGEN CONTAINING) BASE 32

33. RIBONUCLEIC ACID CONTAINS THE SUGAR RIBOSE 33

34. DEOXYRIBONUCLEIC ACID CONTAINS THE SUGAR DEOXYRIBOSE 34

35. 12. PROTEINS MADE UP OF C, H, O, & N (SEE PIC ON PAGE 47 BOTTOM) COMPOSED OF LONG CHAINS OF AMINO ACIDS CONTROL RATES OF REACTIONS REGULATE CELL PROCESSES FORM BONE & MUSCLE FIGHT DISEASE 35

36. PROTEIN C H O N 36

37. PROTEIN TRANSPORT SUBSTANCES INTO AND OUT OF CELLS SERVE AS ENZYMES 37

38. AMINO ACID COMPOUNDS WITH AN AMINO GROUP ON ONE END AND A CARBOXYL GROUP ON THE OTHER END. ARE APPROXIMATELY 20 DIFFERENT AMINO ACIDS FOUND IN NATURE. 38

39. ENZYME A PROTEIN THAT SPEEDS UP CHEMICAL REACTIONS BY LOWERING THE ACTIVATION ENERGY. 39

40. 13.CHEMICAL REACTION A PROCESS THAT CHANGES ONE SET OF CHEMICALS INTO ANOTHER SET OF CHEMICALS. ALWAYS INVOLVE CHANGES IN CHEMICAL BONDS. INVOLVES BREAKING BONDS AND FORMING NEW BONDS. 40

41. Photosynthesis https://www.youtube.com/watch?v=YeD9id mcX0w https://www.youtube.com/watch?v=YeD9id mcX0w 41

42. 14. REACTANTS ELEMENTS OR COMPOUNDS THAT ENTER INTO A CHEMICAL REACTION FOUND ON THE LEFT SIDE OF THE ARROW IN A CHEMICAL EQUATION 42

43. REACTANTS OR STARTING MATERIALS OR RAW MATERIALS 43

44. 15. PRODUCTS THE ELEMENTS OR COMPOUNDS PRODUCED BY A CHEMICAL REACTION. FOUND ON THE RIGHT SIDE OF THE ARROW IN A CHEMICAL EQUATION 44

45. PRODUCTS 45

46. 16. ARROW READ AS YIELDS WHICH MEANS PRODUCES 46

47. 17. CHEMICAL BONDS FORMED OR BROKEN WHEN ENERGY IS RELEASED OR ABSORBED INVOLVES CHANGES IN ENERGY RELEASING OF ENERGY OFTEN OCCURS SPONTANEOUSLY ABSORBS ENERGY WHICH REQUIRES ENERGY 47

48. 18. ACTIVATION ENERGY THE ENERGY NEEDED TO START A CHEMICAL REACTION 48

49. 19. CATALYST A SUBSTANCE THAT SPEEDS UP THE RATE OF A CHEMICAL REACTION. WORKS BY LOWERING THE ACTIVATION ENERGY 49

50. 20. ENZYMES PROTEINS THAT ACT AS BIOLOGICAL CATALYST USED BY CELLS TO SPEED UP CHEMICAL REACTIONS. WORK BY LOWERING THE ACTIVATION ENERGY VERY SPECIFIC (LOCK AND KEY) 50

51. https://www.youtube.com/watch?v=XUn64 HY5bug https://www.youtube.com/watch?v=XUn64 HY5bug 51

52. 21. SUBSTRATE THE REACTANTS OF AN ENZYME CATALYZED REACTION ATTACH TO THE ENZYME AT ACTIVE SITE FORM ENZYME SUBSTRATE COMPLEX ENZYMES HELPS TO CONVERT THE SUBSTRATE INTO THE PRODUCT. 52

53. https://www.youtube.com/watch?v=RTwzw Uc5b-Q https://www.youtube.com/watch?v=RTwzw Uc5b-Q 53

54. ENZYME SUBSTRATE COMPLEX 54 Activity: Your job will be to cut out shapes that represent enzymes, substrates, and products. Part A – Vocabulary Part B – Cut out, glue, label and explain Part C – Cut out, glue, label and explain Part D – Graph the relationship between temperature and enzyme reaction rate

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