▪️🔹1.1 Water -chemical elements and biological compounds Flashcards

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1
Q

What % of each individual human is water

A

70%

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2
Q

What kind of molecule is a water

A

A dipole

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3
Q

What does the term dipole mean?

A

It has a positively charged and negatively charged end with no overall change, there is 2 separations of charge in this ‘polar molecule’

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4
Q

How strong is an individual hydrogen bond?

A

Weak

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5
Q

When do hydrogen bonds become strong

A

In water when there is a large number of them as the molecules difficult to separate

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6
Q

What is a hydrogen bond?

A

The weak attractive force between the partial positive chars of a hydrogen atom of one molecule and a patk negative charge of an oxygen atom

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7
Q

Why is water an excellent solvent?

A

Because the water molecules are dipoles they attract charged particles and other polar molecules. These dissolve in water so chemical reactions take place in solution

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8
Q

What is hydrolysis?

A

Where water splits a molecule

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9
Q

Give an example of hydrolysis

A

Maltose + water -> glucose + glucose

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10
Q

What happens in a condensation reaction?

A

A chemical reaction occurs so that water is a product

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11
Q

Give an example of a condensation reaction

A

Glucose + fructose -> sucrose + water

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12
Q

How do water molecules arrange themselves in a solution?

A

Around other ions (e.g Na+ or Cl- ) in a solution

Ion in the middle and water molecules around its circumference

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13
Q

Name an example where water is used in biochemical reactions as a reactant

A

Carbon dioxide + water —> glucose + oxygen

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14
Q

What does water having a high specific heat capacity mean?

A

A large amount of heat energy is needed to raise its temperature

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15
Q

Name the structural reason why water has a High specific heat capacity

A

Because the hydrogen bonds between water molecules restrict their movement, resisting an increase In kinetic energy

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16
Q

What does waters high specific heat capacity prevent?

What does this mean?

A

It prevents large fluctuations in water temperature

  • keeps aquatic habitats stable as organisms don’t need to adapt to extremes of temperature
  • allows enzymes within cells to work efficiently
17
Q

What does water having a high latent heat of vaporisation mean?

A

A lot of heat energy is needed to change water from a liquid to a vapour

18
Q

Why is water having a High latent heat of vaporisation so important?

A

In thermoregulation where heat is used to vaporise water from sweat on skin or on a leafs surface. As water evaporates the body cools

19
Q

Benefit of high latent heat of vaporisation on habitats

A

-aquatic habitats rarely evaporate away because so much energy is needed to vaporise the water

20
Q

What is cohesion?

A

It’s where water molecules attract each other forming hydrogen bonds which are weak individually but ‘stick together’ in a lattice to become strong.
This ‘sticking together’ is cohesion

21
Q

Why is cohesion of water vital to organisms?

A

It allows columns of water to be drawn up xylem vessels in plants for example

22
Q

Why is water having a high surface tension important?

A

Cohesion at the surface (of a pond etc) produces surface tension so that a body of an organism e.g pond skater is supported

23
Q

What does the High density of water provide?

A

Support and buoyancy

24
Q

Why is ice less dense than water?

A

Because in ice the hydrogen bond hold the molecules further apart than they are in a liquid (less concentration of water molecules) :: it floats

25
Q

Name the benefits of ice being less dense than water

A

It’s a good insulator that prevent large bodies of water losing heat and freezing completely so organisms beneath survive

26
Q

Name a benefit of water being transparent

A

It allows light to pas through which means aquatic plants can photosynthesise effectively

27
Q

Explain why water is able to dissolve in sodium chloride

A

Cl- ions attract partial positive charge of hydrogen atoms in water
Na+ ions attract negative dipole (o2- ions) in water

28
Q

What is meant by metabolic water?

A

Water produced from the oxidation of food during respiration.