Biochemical Properties of Water

It's often called the "water planet," and it's been given the nickname "the blue marble." You
probably just call it "home." Almost three-quarters of our home planet is covered by water, and
without it, life as we know it could not exist on Earth. Water, like carbon, has a special role in
living things. It is needed by all known forms of life. Although water consists of simple
molecules, each containing just three atoms, its structure gives it unique properties that help
explain why it is vital to all living organisms.

Chemical Structure and Properties of Water

You are probably already familiar with many of the water’s properties. For example, you no
doubt know that water is tasteless, odorless, and transparent. In small quantities, it is also
colorless. However, when a large amount of water is observed, as in a lake or the ocean, it is
actually light blue in color. The blue hue of the water is an intrinsic property and is caused by
selective absorption and scattering of white light. These and other properties of water depend on
its chemical structure.

The transparency of water is important for organisms that live in water. Because water is
transparent, sunlight can pass through it. Sunlight is needed by water plants and other water
organisms for photosynthesis

Unique properties of water

Diagram of a single water molecule (H2O)

1. Water is polar. Water molecules are polar, with partial positive charges on the
hydrogens, a partial negative charge on the oxygen, and a bent overall structure. This is
because oxygen is more electronegative, meaning that it is better than hydrogen at
attracting electrons.
2. Water is an excellent solvent. Water has the unique ability to dissolve many polar and
ionic substances. This is important to all living things because, as water travels through
the water cycle, it takes many valuable nutrients along with it!
3. Water has high heat capacity. It takes a lot of energy to raise the temperature of a
certain amount of water by a degree, so water helps with regulating temperature in the
environment. For example, this property allows the temperature of water in a pond to stay
relatively constant from day to night, regardless of the changing atmospheric
temperature.
4. Water has high heat of vaporization. Humans (and other animals that sweat) use
water’s high heat of vaporization to cool off. Water is converted from its liquid form to
steam when the heat of vaporization is reached. Since sweat is made mostly of water, the
evaporating water absorbs excess body heat, which is released into the atmosphere. This
is known as evaporative cooling.
 5. Water has cohesive and adhesive properties. Water molecules have strong cohesive
forces due to their ability to form hydrogen bonds with one another. Cohesive forces are
responsible for surface tension, the tendency of a liquid’s surface to resist rupture when
placed under tension or stress. Water also has adhesive properties that allow it to stick to
substances other than itself.

These cohesive and adhesive properties are essential for fluid transport in many forms of
life. For example, they allow nutrients to be transported to the top of a tree against the
force of gravity.

6. Water is less dense as a solid than as a liquid. As water freezes, the molecules form a
crystalline structure that spaces the molecules further apart than in liquid water. This
means that ice is less dense than liquid water, which is why it floats.

This property is important, as it keeps ponds, lakes, and oceans from freezing solid and
allows life to continue to thrive under the icy surface

Biochemical Properties of Water

It's often called the "water planet," and it's been given the nickname "the blue marble." You
probably just call it "home." Almost three-quarters of our home planet is covered by water, and
without it, life as we know it could not exist on Earth. Water, like carbon, has a special role in
living things. It is needed by all known forms of life. Although water consists of simple
molecules, each containing just three atoms, its structure gives it unique properties that help
explain why it is vital to all living organisms.

Chemical Structure and Properties of Water

You are probably already familiar with many of the water’s properties. For example, you no
doubt know that water is tasteless, odorless, and transparent. In small quantities, it is also
colorless. However, when a large amount of water is observed, as in a lake or the ocean, it is
actually light blue in color. The blue hue of the water is an intrinsic property and is caused by
selective absorption and scattering of white light. These and other properties of water depend on
its chemical structure.

The transparency of water is important for organisms that live in water. Because water is
transparent, sunlight can pass through it. Sunlight is needed by water plants and other water
organisms for photosynthesis

Unique properties of water

Diagram of a single water molecule (H2O)

1. Water is polar. Water molecules are polar, with partial positive charges on the
hydrogens, a partial negative charge on the oxygen, and a bent overall structure. This is
because oxygen is more electronegative, meaning that it is better than hydrogen at
attracting electrons.
2. Water is an excellent solvent. Water has the unique ability to dissolve many polar and
ionic substances. This is important to all living things because, as water travels through
the water cycle, it takes many valuable nutrients along with it!
3. Water has high heat capacity. It takes a lot of energy to raise the temperature of a
certain amount of water by a degree, so water helps with regulating temperature in the
environment. For example, this property allows the temperature of water in a pond to stay
relatively constant from day to night, regardless of the changing atmospheric
temperature.
 4. Water has high heat of vaporization. Humans (and other animals that sweat) use
water’s high heat of vaporization to cool off. Water is converted from its liquid form to
steam when the heat of vaporization is reached. Since sweat is made mostly of water, the
evaporating water absorbs excess body heat, which is released into the atmosphere. This
is known as evaporative cooling.
5. Water has cohesive and adhesive properties. Water molecules have strong cohesive
forces due to their ability to form hydrogen bonds with one another. Cohesive forces are
responsible for surface tension, the tendency of a liquid’s surface to resist rupture when
placed under tension or stress. Water also has adhesive properties that allow it to stick to
substances other than itself.

These cohesive and adhesive properties are essential for fluid transport in many forms of
life. For example, they allow nutrients to be transported to the top of a tree against the
force of gravity.

6. Water is less dense as a solid than as a liquid. As water freezes, the molecules form a
crystalline structure that spaces the molecules further apart than in liquid water. This
means that ice is less dense than liquid water, which is why it floats.

This property is important, as it keeps ponds, lakes, and oceans from freezing solid and
allows life to continue to thrive under the icy surface

The Role of Water

i) An ideal biological solvent.

• Solubilizes and modifies the properties of biomolecules.

• Stabilizes proteins and nucleic acids- hydrogen bonds with polar groups.
• Dissolves minerals and nutrients to make them accessible to the body

ii) An aqueous environment

• The medium in which enzyme-catalyzed reactions of metabolism occur

• The transfer of chemical energy occurs.
 • It is also the medium for transport of nutrients, oxygen and waste products.
• Moistens tissues in the eyes, nose and mouth
• Lubricates joints

iii) Maintenance of cellular pH

• Maintains acid-base balance due to its ability to ionize

• Can act as acid or base.

Excretion of waste- Lessens burden on the kidneys and liver by flushing out waste products

Thermal Regulation

• Thermoregulation is the maintenance of physiologic core body temperature by balancing

heat generation with heat loss.
• The body water has an important role as a thermoregulator, regulating the overall body
temperature by helping dissipate heat.
• If the body becomes too hot, water is lost through sweat and the evaporation of this sweat
from the skin surface removes heat from the body.
• Water has a relatively high specific heat, or heat capacity, meaning it can absorb a lot of
heat before its temperature rises. This trait helps it to stabilize temperature in its
surroundings.
• The water in every cell of the human body act as a buffer against sudden temperature
changes.

Fluid Compartments in the Body

The body's fluid separates into two main compartments:

Intracellular fluid volume (ICFV)

Extracellular fluid volume (ECFV).

Of the 40-42L of water found in the body, two-thirds of it is within the intracellular fluid (ICF)
space, which equates to 25-28L.
Differences Between Extracellular and Intracellular Fluids
HYDROGEN ION CONCENTRATION and CONCEPT OF pH

Blood hydrogen ion concentration (abbreviated [H + ]) is maintained within tight limits in health,
with the normal concentration being between 35 - 45 nmol/l. Concentrations below 20 nmol/l or
above 120 nmol/l are generally incompatible with life.

Blood hydrogen ion concentration is often expressed as pH. The [H + ] when expressed in mol/l
is 3.5 - 4.5 x 10 -8 mol/l, and such negative exponential numbers are difficult to work with,
therefore SORENSON

formulated a term, pH, which describes the free H + concentration. The definition of pH is :

pH = -log [H + ]

when [H + ] = 4.0 x 10 -8 mol/l

then pH = (-log 4.0) + (-log 10-8)

= -0.6 + 8

= 7.4

Note the relative sizes of [H + ] and pH :

[H + ] = 1 x 10 -6 [H + ] = 1 x 10 -7 [H + ] = 1 x 10-8

pH = 6 pH = 7 pH = 8

i.e., for every 10 fold increase in [H + ] pH decreases by 1.

SOURCES OF HYDROGEN IONS

1. Hydrogen ions are produced in the body as a result of metabolism. The oxidation of proteins,
nucleic acids and phospholipids produces phosphoric and sulphuric acids, while the incomplete
(anaerobic) metabolism of fat and carbohydrates produces organic acids such as lactic,
acetoacetic and β- hydroxybutyric acids. In solution these “non-volatile” acids dissociate to yield
hydrogen ions and various specific anions (e.g., lactate). Normal metabolic processes such as
gluconeogenesis and oxidation of ketones remove the bulk of the hydrogen ions produced, but
there still remains an excess production of 50 - 100 mmoles of hydrogen ions per day. If all this
hydrogen were to be diluted in the extracellular fluid volume of about 14 litres, the [H + ] would
be about 5 mmol/l, which is 125,000 times more acid than normal! This obviously doesn’t
happen, as all the hydrogen ions produced are excreted by the kidneys. Anyone who eats a diet
rich in animal protein passes urine which is profoundly acid. On the way to the kidneys, the
hydrogen ions are temporarily buffered.

2. Complete (aerobic) metabolism of fat and carbohydrates produces CO 2. In solution, CO 2

forms a weak acid (carbonic acid) which therefore has the potential to affect [H + ] and pH. This
process produces 15,000 - 20,000 mmoles of CO 2 per day. CO 2 is however volatile, and under
normal circumstances is transported to the lungs in the blood and is rapidly excreted by the
lungs. Only if respiratory function is impaired do problems occur.

BACKGROUND TO BUFFERS

Before we can define a buffer, or describe what a buffer does and how it does it, there are certain
concepts that must be understood.

DEFINITION OF TERMS

ACID- Substance that dissociates to produce H + ions,

HA ↔ H + + A

- e.g., H 3PO 4 ↔ H + + H2PO 4

Acids dissociate in water to varying degrees, depending on their strength.

BASE Substance that accepts H + ions, e.g., H 2PO 4- + H + ↔ H 3PO 4.

One mechanism of accepting H + ions, is to produce OH - ions, which with H + ions forms

water, e.g., NaOH + H + ↔ Na+ + H 2O.

Bases dissociate in water to varying degrees, depending on their strength.

Acids and bases form conjugate pairs, consisting of one acid and one base

e.g., H2PO 4- ↔ HPO42- + H +

acid base
SALT An ionic compound, where the positive ion (cation) is anything except H + , and the
negative

ion (anion) is anything except OH - . Salts dissociate completely in water.

STRENGTH OF ACIDS

The strength of an acid is defined by its tendency to dissociate, thereby producing free hydrogen
ions

A strong acid dissociates completely even in acidic solutions

e.g., H 2SO4 → H + + HSO4-

A weak acid only dissociates partially in acidic solutions, reaching a state of equilibrium
between the acid HA and its conjugate base A-

e.g., H 3PO 4 ↔ H + + H 2PO 4-

H 2CO 3 ↔ H + + HCO3-

NH4+ ↔ H + + NH3

The strength of an acid is measured by its dissociation constant K :

HA ↔ H++A

For a strong acid, K is large (> 1) and pK is small (< 0)

For a weak acid, K is small (< 10 -3) and pK is large (> 3)

DEFINITION OF A BUFFER

A buffer is a solution containing a conjugate acid-base pair, made up of a weak acid and its salt,
which minimises changes in pH.

-the weak acid (HA) - this dissociates partially into H+ and A

- its salt (e.g., NaA) - this dissociates fully and yields the maximum amount of the conjugate base
(A- )

Buffers bind or release hydrogen ions depending on the surrounding hydrogen ion concentration,
by shifting the equilibrium of the reaction.

Buffers thus minimise changes in free hydrogen ion concentration, and thus minimise changes in
pH.

Buffering is however only a short-term solution - any excess hydrogen ions must eventually be
excreted from the body.

PHYSIOLOGICAL BUFFERS

The body contains a number of buffers. Proteins can act as buffers by binding hydrogen ions, and

haemoglobin in red blood cells, in particular, has a high capacity for binding hydrogen ions.
In extracellular fluid the most important buffer system is however the bicarbonate system. In this
buffer system, the base bicarbonate (HCO3-) combines with hydrogen ions to form the weak acid
carbonic acid (H 2CO 3).

HCO3- + H + ↔ H2CO3

This buffer system is unique because of two factors:

• H 2CO3 dissociates to H2O and CO2

• HCO3 is retained and regenerated by the kidneys.

i). Usual simple buffer systems, including proteins and haemoglobin, lose their effectiveness
when the association of hydrogen ions with the base reaches equilibrium with the weak acid. In
the bicarbonate buffer system, however, the weak acid carbonic acid can dissociate into H2O and
CO2.

This process is normally extremely slow, but is accelerated by the enzyme carbonic anhydrase
which is present in the red blood cells and kidneys. The CO2 which is formed is volatile, and is
continually removed by the lungs. This “open” buffering system means that equilibrium is never
reached, and continual buffering of hydrogen ions is achieved at the expense of continually
consuming bicarbonate.

ii). The only thing which thus limits the effectiveness of the bicarbonate buffer system is the
availability of bicarbonate. Should the bicarbonate concentration drop too much, buffering would
cease. Under physiological circumstances however, this is prevented by the fact that the body
both conserves existing bicarbonate, and in the process of excreting hydrogen ions also
regenerates new bicarbonate