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Chapter 3 Water and the Fitness of  the Environment
Importance of water ,[object Object],[object Object],[object Object],[object Object]
Water Facts ,[object Object],[object Object],Figure 3.1
Water Facts ,[object Object],[object Object]
Water’s Polarity ,[object Object],[object Object],[object Object],Hydrogen bonds + + H H + +    –    –   –    – Figure 3.2
Properties of water ,[object Object],[object Object],[object Object],[object Object],[object Object]
Cohesion / Adhesion ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],Water conducting cells (xylem) 100  µ m Figure 3.3
Surface Tension ,[object Object],[object Object],[object Object],Figure 3.4
Thermal Properties   Moderation of Temperature ,[object Object],[object Object]
Thermal Properties     Heat and Temperature ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Thermal Properties    Water’s High Specific Heat ,[object Object],[object Object]
Thermal Properties    Specific Heat ,[object Object],[object Object],[object Object]
Thermal Properties    Evaporative Cooling ,[object Object],[object Object],[object Object],[object Object],[object Object]
Thermal Properties    Evaporative Cooling ,[object Object],[object Object],[object Object]
Thermal Properties    Insulation of Bodies of    Water by Floating Ice ,[object Object],[object Object],[object Object]
Thermal Properties    Insulation of Bodies of    Water by Floating Ice ,[object Object],Liquid water Hydrogen bonds  constantly break and re-form Ice Hydrogen bonds are stable Figure 3.5
Thermal Properties  Insulation of Bodies of Water by Floating Ice ,[object Object]
The Solvent of Life ,[object Object],[object Object],[object Object]
[object Object],Negative  oxygen regions  of polar water molecules are attracted to sodium cations (Na + ). + + + + Cl  – – – – – Na + Positive  hydrogen regions  of water molecules  cling to chloride anions (Cl – ). + + + + – – – – – – Na + Cl – Figure 3.6
[object Object],Lysozymes are a group of enzymes  which damage bacterial cell walls by destroying the 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrins. It is abundant in a number of secretions, such as tears, saliva, and mucus.  Large amounts of lysozymes are also found in egg whites.  Figure 3.7 This oxygen is attracted to a slight positive charge on the lysozyme molecule. This oxygen is attracted to a slight negative charge on the lysozyme molecule. ( a)  Lysozyme molecule    in a nonaqueous    environment (b)  Lysozyme molecule  (purple) in an aqueous  environment such as  tears or saliva (c)  Ionic and polar regions  on the protein’s Surface  attract water molecules.   +  –
Hydrophilic and Hydrophobic Substances ,[object Object],[object Object],[object Object],[object Object]
Solute Concentration in Aqueous Solutions ,[object Object],[object Object]
Moles and Molarity ,[object Object],[object Object],[object Object],[object Object],[object Object]
Acids and Bases ,[object Object],[object Object]
[object Object],[object Object],Effects of Changes in pH H Hydronium ion (H 3 O + ) H Hydroxide ion (OH – ) H H H H H H + – + Figure of water  dissociating
Acids and Bases ,[object Object],[object Object],[object Object],[object Object]
The pH Scale ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The pH scale and pH values of various aqueous solutions Increasingly  Acidic [H + ] > [OH – ] Increasingly  Basic [H + ] < [OH – ] Neutral [H + ] = [OH – ] Oven cleaner 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 pH Scale Battery acid Digestive (stomach)  juice, lemon juice Vinegar, beer, wine, cola Tomato juice Black coffee  Rainwater Urine Pure water Human blood Seawater Milk of magnesia Household ammonia Household bleach Figure 3.8
Buffers ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Threat of Acid Precipitation ,[object Object],[object Object],[object Object]
[object Object],[object Object],0 1 2 3 45 6 7 8 9 10 11 12 13 14 More acidic Acid rain Normal rain More basic Figure 3.9
[object Object],[object Object],[object Object],[object Object],[object Object]

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03 water text

  • 1. Chapter 3 Water and the Fitness of the Environment
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  • 29. The pH scale and pH values of various aqueous solutions Increasingly Acidic [H + ] > [OH – ] Increasingly Basic [H + ] < [OH – ] Neutral [H + ] = [OH – ] Oven cleaner 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 pH Scale Battery acid Digestive (stomach) juice, lemon juice Vinegar, beer, wine, cola Tomato juice Black coffee Rainwater Urine Pure water Human blood Seawater Milk of magnesia Household ammonia Household bleach Figure 3.8
  • 30.
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