What Is The Four Properties Of Water That Make It Life Sustaining

Water (H2O) is a good solvent because it is partially polarized. The hydrogen ends of the water molecule have a partial positive charge, and the oxygen end of the molecule has a partial negative charge. This is because the oxygen atom holds on more tightly to the electrons it shares with the hydrogen atoms. The partial charges make it possible for water molecules to arrange themselves around charged atoms (ions) in solution, like the sodium (Na+) and chloride (Cl−) ions that dissociate when table salt dissolves in water.

What special bond (in water) opposes water’s molecular movement when water absorbs energy requiring water to have more heat added to raise its temperature? Hydrogen Bond.

The major storage polysaccharide in plants is starch. These molecules would be found in abundance in the stroma in the plant tubers where it is found as granules. Glucose is stored mainly in the form of starch granules, in plastids like chloroplasts and amyloplasts. Plant starch starts out as glucose, but glucose is very hard for plants to store, so it is converted to starch through polymerization. Amyoplasts turn the glucose into starch and move it to the stroma, and in tubers the stroma is a place to store the food (starch), and when plants need the energy in the starch, it converts the starch back into glucose.

1) Water molecule is formed with 2 hydrogens and one oxygen atom. Water molecule is a polar molecule because both the opposite side of the molecule have opposite charges. And also, atoms are linked by covalent bonds.

First of all, let’s discuss the carbohydrate molecule, which contains carbon, oxygen, and hydrogen atoms. Carbohydrates are the most important source of energy for our body and our digestive system changes carbohydrates into glucose (sugar). Carbohydrates contain monosaccharides (one simple sugar), disaccharides (two simple sugars), and polysaccharides (many simple sugars). These simple sugars are joined by glycosidic bonds to form

Water is a polar molecule made up of on atom of hydrogen and two atoms of

This is important to remember with a water molecule because the hydrogen bonds between individual molecules and are constantly breaking and then reforming. This allows the molecules to pack close together.

Carbohydrates are the most abundant organic molecules in nature. They have a variety of functions including storage form of energy inside the body, and also serve a structural component of many organisms, including cell wall of bacteria, the exoskeleton of many insects. Monosaccharides can range from simple sugars to very large molecules according to the number of carbon atoms they contain, and can also be classified by the type of carbonyl (C=0) group they have. Carbohydrates with an aldehyde (CH=0) group are termed aldoses, whereas those with keto (C=0) groups are known as ketoses (Champe, Harvey and Ferrier, 2005). Disaccharides, oligosaccharides, and polysaccharides contain monosaccharides joined by glycosidic bonds.

They’re extremely important for the body, it provides extra needed energy for the muscles and liver. They are broken down by the body, so it can sustain body process. The ratio for these atoms are 1:2:1. The simplest form of carbohydrates are monosaccharides which are made up of 3 to 6 carbon molecules. Glucose which is the most important monosaccharides is the body preferred energy resource. One’s digestive system changes carbohydrates into glucose. Which is then used for energy in the cells, organs and tissue. Disaccharides such as sucrose and maltose are formed when monosaccharides are linked together using glycoside bond. Finally the largest and most complex carbohydrate are polysaccharides that is often used for energy storage. Examples would be, starch which are used in plants, cellulose in lands, glycogen in animals and chitin

Animals store carbohydrates in the form of glycogen, a much more branched polysaccharide than starch, and has branching every 8-10 glucoses. This forms shorter, choppier helices than those of starch (Kumar J, 2007). When iodine atoms from the solution are introduced to starches and glycogen, they more strongly bind to starch due to the longer helical coils of the amylose, causing a colour change. The pale yellow iodine solution turns a strong blue in the presence of a starch, whereas it turns reddish brown in the presence of the weaker glycogen (Harisha, 2006). The positive controls for this test are the glycogen solution for the presence of glycogen and the starch solution for the presence of starch; since water contains neither, it is the negative control.

Glucose (also called dextrose), is a simple monosaccharide. It is regarded to be the most common carbohydrate which is required by the cells of the body for energy. Then Fructose (is in fruits, honey, and in green plants like broccoli), is a monosaccharides which is a structural polymer of glucose. Lactose, Maltose and Sucrose are disaccharides. Lactose (also called milk sugar), is a readily digestible source of glucose which is capable of providing energy for neonate (a new born child or mammal). Maltose is not commonly found in foods. But it can be formed from the digestion of starch. Sucrose is a type of sugar which is commonly found in

Experiment also shows that amylase is unable to break down cellulose, both having no chemical reactions occurring.

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.

Cellulose consists of a flat and linear structure containing hydrogen bonds that form polycrystalline fiber bundles (Huber and BeMiller 2017). There are repeating -glucopyranosyl units bound by 14 glycosidic linkages which form pleated chains parallel to the direction of the fibers (Belitz et al. 2009). The source of the cellulose affects the degree of polymerization which can range from 1000 to 14000 (Belitz et al. 2009). The hydrogen bonds that stabilize the parallel chains cause cellulose to have a high molecular weight and be insoluble in water, however it can be modified to become water soluble gums (Huber and BeMiller 2017).

Starch- or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava. Starch is made of two basic components: amylose and amylopectin.