Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, transporting molecules from one location to another. Proteins differ from one another in their sequence of amino acids, dictated by the nucleotide sequence of their genes, which results in protein folding into a specific three-dimensional structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are considered to be proteins and are called peptides, or sometimes oligopeptides; the individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in a protein is defined by the sequence of a gene, encoded in the genetic code.
In general, the genetic code specifies 20 standard amino acids. Shortly after or during synthesis, the residues in a protein are chemically modified by post-translational modification, which alters the physical and chemical properties, stability and the function of the proteins. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors. Proteins can work together to achieve a particular function, they associate to form stable protein complexes. Once formed, proteins only exist for a certain period and are degraded and recycled by the cell's machinery through the process of protein turnover. A protein's lifespan covers a wide range, they can exist for years with an average lifespan of 1 -- 2 days in mammalian cells. Abnormal or misfolded proteins are degraded more either due to being targeted for destruction or due to being unstable. Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms and participate in every process within cells.
Many proteins are enzymes that are vital to metabolism. Proteins have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are important in cell signaling, immune responses, cell adhesion, the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized. Digestion breaks the proteins down for use in the metabolism. Proteins may be purified from other cellular components using a variety of techniques such as ultracentrifugation, precipitation and chromatography. Methods used to study protein structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance and mass spectrometry. Most proteins consist of linear polymers built from series of up to 20 different L-α- amino acids. All proteinogenic amino acids possess common structural features, including an α-carbon to which an amino group, a carboxyl group, a variable side chain are bonded.
Only proline differs from this basic structure as it contains an unusual ring to the N-end amine group, which forces the CO–NH amide moiety into a fixed conformation. The side chains of the standard amino acids, detailed in the list of standard amino acids, have a great variety of chemical structures and properties; the amino acids in a polypeptide chain are linked by peptide bonds. Once linked in the protein chain, an individual amino acid is called a residue, the linked series of carbon and oxygen atoms are known as the main chain or protein backbone; the peptide bond has two resonance forms that contribute some double-bond character and inhibit rotation around its axis, so that the alpha carbons are coplanar. The other two dihedral angles in the peptide bond determine the local shape assumed by the protein backbone; the end with a free amino group is known as the N-terminus or amino terminus, whereas the end of the protein with a free carboxyl group is known as the C-terminus or carboxy terminus.
The words protein and peptide are a little ambiguous and can overlap in meaning. Protein is used to refer to the complete biological molecule in a stable conformation, whereas peptide is reserved for a short amino acid oligomers lacking a stable three-dimensional structure. However, the boundary between the two is not well defined and lies near 20–30 residues. Polypeptide can refer to any single linear chain of amino acids regardless of length, but implies an absence of a defined conformation. Proteins can interact with many types of molecules, including with other proteins, with lipids, with carboyhydrates, with DNA, it has been estimated. Smaller bacteria, such as Mycoplasma or spirochetes contain fewer molecules, on the order of 50,000 to 1 million. By contrast, eukaryotic cells are larger and thus contain much more pro
In biology and biochemistry, a lipid is a biomolecule, soluble in nonpolar solvents. Non-polar solvents are hydrocarbons used to dissolve other occurring hydrocarbon lipid molecules that do not dissolve in water, including fatty acids, sterols, fat-soluble vitamins, diglycerides and phospholipids; the functions of lipids include storing energy and acting as structural components of cell membranes. Lipids have applications in the food industries as well as in nanotechnology. Scientists sometimes broadly define lipids as amphiphilic small molecules. Biological lipids originate or in part from two distinct types of biochemical subunits or "building-blocks": ketoacyl and isoprene groups. Using this approach, lipids may be divided into eight categories: fatty acids, glycerophospholipids, sphingolipids and polyketides. Although the term "lipid" is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides. Lipids encompass molecules such as fatty acids and their derivatives, as well as other sterol-containing metabolites such as cholesterol.
Although humans and other mammals use various biosynthetic pathways both to break down and to synthesize lipids, some essential lipids can't be made this way and must be obtained from the diet. In 1815, Henry Braconnot classified lipids in two categories and huiles. In 1823, Michel Eugène Chevreul developed a more detailed classification, including oils, tallow, resins and volatile oils. In 1827, William Prout recognized fat, along with protein and carbohydrate, as an important nutrient for humans and animals. For a century, chemists regarded "fats" as only simple lipids made of fatty acids and glycerol, but new forms were described later. Theodore Gobley discovered phospholipids in mammalian brain and hen egg, called by him as "lecithins". Thudichum discovered in human brain some phospholipids and sphingolipids; the terms lipoid, lipin and lipid have been used with varied meanings from author to author. In 1912, Rosenbloom and Gies proposed the substitution of "lipoid" by "lipin". In 1920, Bloor introduced a new classification for "lipoids": simple lipoids, compound lipoids, the derived lipoids.
The word "lipid", which stems etymologically from the Greek lipos, was introduced in 1923 by Gabriel Bertrand. Bertrands included in the concept not only the traditional fats, but the "lipoids", with a complex constitution. In 1947, T. P. Hilditch divided lipids into "simple lipids", with greases and waxes, "complex lipids", with phospholipids and glycolipids. Fatty acids, or fatty acid residues when they are part of a lipid, are a diverse group of molecules synthesized by chain-elongation of an acetyl-CoA primer with malonyl-CoA or methylmalonyl-CoA groups in a process called fatty acid synthesis, they are made of a hydrocarbon chain. The fatty acid structure is one of the most fundamental categories of biological lipids, is used as a building-block of more structurally complex lipids; the carbon chain between four and 24 carbons long, may be saturated or unsaturated, may be attached to functional groups containing oxygen, halogens and sulfur. If a fatty acid contains a double bond, there is the possibility of either a cis or trans geometric isomerism, which affects the molecule's configuration.
Cis-double bonds cause the fatty acid chain to bend, an effect, compounded with more double bonds in the chain. Three double bonds in 18-carbon linolenic acid, the most abundant fatty-acyl chains of plant thylakoid membranes, render these membranes fluid despite environmental low-temperatures, makes linolenic acid give dominating sharp peaks in high resolution 13-C NMR spectra of chloroplasts; this in turn plays an important role in the function of cell membranes. Most occurring fatty acids are of the cis configuration, although the trans form does exist in some natural and hydrogenated fats and oils. Examples of biologically important fatty acids include the eicosanoids, derived from arachidonic acid and eicosapentaenoic acid, that include prostaglandins and thromboxanes. Docosahexaenoic acid is important in biological systems with respect to sight. Other major lipid classes in the fatty acid category are the fatty esters and fatty amides. Fatty esters include important biochemical intermediates such as wax esters, fatty acid thioester coenzyme A derivatives, fatty acid thioester ACP derivatives and fatty acid carnitines.
The fatty amides include N-acyl ethanolamines, such as the cannabinoid neurotransmitter anandamide. Glycerolipids are composed of mono-, di-, tri-substituted glycerols, the best-known being the fatty acid triesters of glycerol, called triglycerides; the word "triacylgl
A carbohydrate is a biomolecule consisting of carbon and oxygen atoms with a hydrogen–oxygen atom ratio of 2:1 and thus with the empirical formula Cmn. This formula holds true for monosaccharides; some exceptions exist. The carbohydrates are technically hydrates of carbon; the term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars; the word saccharide comes from the Greek word σάκχαρον, meaning "sugar". While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides often end in the suffix -ose, as in the monosaccharides fructose and glucose and the disaccharides sucrose and lactose. Carbohydrates perform numerous roles in living organisms. Polysaccharides serve as structural components; the 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA.
The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, preventing pathogenesis, blood clotting, development, they are found in a wide variety of processed foods. Starch is a polysaccharide, it is abundant in cereals and processed food based on cereal flour, such as bread, pizza or pasta. Sugars appear in human diet as table sugar, lactose and fructose, both of which occur in honey, many fruits, some vegetables. Table sugar, milk, or honey are added to drinks and many prepared foods such as jam and cakes. Cellulose, a polysaccharide found in the cell walls of all plants, is one of the main components of insoluble dietary fiber. Although it is not digestible, insoluble dietary fiber helps to maintain a healthy digestive system by easing defecation. Other polysaccharides contained in dietary fiber include resistant starch and inulin, which feed some bacteria in the microbiota of the large intestine, are metabolized by these bacteria to yield short-chain fatty acids.
In scientific literature, the term "carbohydrate" has many synonyms, like "sugar", "saccharide", "ose", "glucide", "hydrate of carbon" or "polyhydroxy compounds with aldehyde or ketone". Some of these terms, specially "carbohydrate" and "sugar", are used with other meanings. In food science and in many informal contexts, the term "carbohydrate" means any food, rich in the complex carbohydrate starch or simple carbohydrates, such as sugar. In lists of nutritional information, such as the USDA National Nutrient Database, the term "carbohydrate" is used for everything other than water, fat and ethanol; this includes chemical compounds such as acetic or lactic acid, which are not considered carbohydrates. It includes dietary fiber, a carbohydrate but which does not contribute much in the way of food energy though it is included in the calculation of total food energy just as though it were a sugar. In the strict sense, "sugar" is applied for sweet, soluble carbohydrates, many of which are used in food.
The name "carbohydrate" was used in chemistry for any compound with the formula Cm n. Following this definition, some chemists considered formaldehyde to be the simplest carbohydrate, while others claimed that title for glycolaldehyde. Today, the term is understood in the biochemistry sense, which excludes compounds with only one or two carbons and includes many biological carbohydrates which deviate from this formula. For example, while the above representative formulas would seem to capture the known carbohydrates and abundant carbohydrates deviate from this. For example, carbohydrates display chemical groups such as: N-acetyl, carboxylic acid and deoxy modifications. Natural saccharides are built of simple carbohydrates called monosaccharides with general formula n where n is three or more. A typical monosaccharide has the structure H–x–y–H, that is, an aldehyde or ketone with many hydroxyl groups added one on each carbon atom, not part of the aldehyde or ketone functional group. Examples of monosaccharides are glucose and glyceraldehydes.
However, some biological substances called "monosaccharides" do not conform to this formula and there are many chemicals that do conform to this formula but are not considered to be monosaccharides. The open-chain form of a monosaccharide coexists with a closed ring form where the aldehyde/ketone carbonyl group carbon and hydroxyl group react forming a hemiacetal with a new C–O–C bridge. Monosaccharides can be linked togeth
Chloroform, or trichloromethane, is an organic compound with formula CHCl3. It is a colorless, sweet-smelling, dense liquid, produced on a large scale as a precursor to PTFE, it is a precursor to various refrigerants. It is one of a trihalomethane, it is a powerful anesthetic, euphoriant and sedative when inhaled or ingested. The molecule adopts a tetrahedral molecular geometry with C3v symmetry; the total global flux of chloroform through the environment is 660000 tonnes per year, about 90% of emissions are natural in origin. Many kinds of seaweed produce chloroform, fungi are believed to produce chloroform in soil. Abiotic process is believed to contribute to natural chloroform productions in soils although the mechanism is still unclear. Chloroform volatilizes from soil and surface water and undergoes degradation in air to produce phosgene, formyl chloride, carbon monoxide, carbon dioxide, hydrogen chloride, its half-life in air ranges from 55 to 620 days. Biodegradation in water and soil is slow.
Chloroform does not bioaccumulate in aquatic organisms. Chloroform was synthesized independently by several investigators circa 1831: Moldenhawer, a German pharmacist from Frankfurt an der Oder, appears to have produced chloroform in 1830 by mixing chlorinated lime with ethanol. Samuel Guthrie, an American physician from Sackets Harbor, New York appears to have produced chloroform in 1831 by reacting chlorinated lime with ethanol, as well as noting its anaesthetic properties. Justus von Liebig carried out the alkaline cleavage of chloral. Eugène Soubeiran obtained the compound by the action of chlorine bleach on both acetone. In 1834, French chemist Jean-Baptiste Dumas named it. In 1835, Dumas prepared the substance by the alkaline cleavage of trichloroacetic acid. Regnault prepared chloroform by chlorination of chloromethane. In 1842, Robert Mortimer Glover in London discovered the anaesthetic qualities of chloroform on laboratory animals. In 1847, Scottish obstetrician James Y. Simpson was the first to demonstrate the anaesthetic properties of chloroform on humans and helped to popularise the drug for use in medicine.
By the 1850s, chloroform was being produced on a commercial basis by using the Liebig procedure, which retained its importance until the 1960s. Today, chloroform — along with dichloromethane — is prepared and on a massive scale by the chlorination of methane and chloromethane. In industry, chloroform is produced by heating a mixture of chlorine and either chloromethane or methane. At 400–500 °C, a free radical halogenation occurs, converting these precursors to progressively more chlorinated compounds: CH4 + Cl2 → CH3Cl + HCl CH3Cl + Cl2 → CH2Cl2 + HCl CH2Cl2 + Cl2 → CHCl3 + HClChloroform undergoes further chlorination to yield carbon tetrachloride: CHCl3 + Cl2 → CCl4 + HClThe output of this process is a mixture of the four chloromethanes, which can be separated by distillation. Chloroform may be produced on a small scale via the haloform reaction between acetone and sodium hypochlorite: 3 NaClO + 2CO → CHCl3 + 2 NaOH + NaOCOCH3 Deuterated chloroform is an isotopologue of chloroform with a single deuterium atom.
CDCl3 is a common solvent used in NMR spectroscopy. Deuterochloroform is produced by the haloform reaction, the reaction of acetone with sodium hypochlorite or calcium hypochlorite; the haloform process is now obsolete for the production of ordinary chloroform. Deuterochloroform can be prepared by the reaction of sodium deuteroxide with chloral hydrate; the haloform reaction can occur inadvertently in domestic settings. Bleaching with hypochlorite generates halogenated compounds in side reactions. Sodium hypochlorite solution mixed with common household liquids such as acetone, methyl ethyl ketone, ethanol, or isopropyl alcohol can produce some chloroform, in addition to other compounds such as chloroacetone or dichloroacetone. In terms of scale, the most important reaction of chloroform is with hydrogen fluoride to give monochlorodifluoromethane, a precursor in the production of polytetrafluoroethylene: CHCl3 + 2 HF → CHClF2 + 2 HClThe reaction is conducted in the presence of a catalytic amount of mixed antimony halides.
Chlorodifluoromethane is converted into tetrafluoroethylene, the main precursor to Teflon. Before the Montreal Protocol, chlorodifluoromethane was a popular refrigerant; the hydrogen attached to carbon in chloroform participates in hydrogen bonding. Worldwide, chloroform is used in pesticide formulations, as a solvent for fats, rubber, waxes, gutta-percha, resins, as a cleansing agent, grain fumigant, in fire extinguishers, in the rubber industry. CDCl3 is a common solvent used in NMR spectroscopy; as a reagent, chloroform serves as a source of the dichlorocarbene CCl2 group. It reacts with aqueous sodium hydroxide in the presence of a phase transfer catalyst to produce dichlorocarbene, CCl2; this reagent effects ortho-formylation of activated aromatic rings such as phenols, producing aryl aldehydes in a reaction known as the Reimer–Tiemann reaction. Alternatively, the carbene can be trapped by an alkene to form a cyclopropane derivative. In the Kharasch addition, chloroform forms the CHCl2 free radical in addition to alkenes.
The anaesthetic qualities of chloroform were first described in 1842 in a thesis by Robert Mortimer Glover, which won t
In chemistry, polarity is a separation of electric charge leading to a molecule or its chemical groups having an electric dipole moment, with a negatively charged end and a positively charged end. Polar molecules must contain polar bonds due to a difference in electronegativity between the bonded atoms. A polar molecule with two or more polar bonds must have a geometry, asymmetric in at least one direction, so that the bond dipoles do not cancel each other. Polar molecules interact through dipole–dipole intermolecular forces and hydrogen bonds. Polarity underlies a number of physical properties including surface tension and melting and boiling points. Not all atoms attract electrons with the same force; the amount of "pull" an atom exerts on its electrons is called its electronegativity. Atoms with high electronegativities – such as fluorine and nitrogen – exert a greater pull on electrons than atoms with lower electronegativities such as alkali metals and alkaline earth metals. In a bond, this leads to unequal sharing of electrons between the atoms, as electrons will be drawn closer to the atom with the higher electronegativity.
Because electrons have a negative charge, the unequal sharing of electrons within a bond leads to the formation of an electric dipole: a separation of positive and negative electric charge. Because the amount of charge separated in such dipoles is smaller than a fundamental charge, they are called partial charges, denoted as δ+ and δ−; these symbols were introduced by Sir Christopher Ingold and Dr. Edith Hilda Ingold in 1926; the bond dipole moment is calculated by multiplying the amount of charge separated and the distance between the charges. These dipoles within molecules can interact with dipoles in other molecules, creating dipole-dipole intermolecular forces. Bonds can fall between one of two extremes – being nonpolar or polar. A nonpolar bond occurs when the electronegativities are identical and therefore possess a difference of zero. A polar bond is more called an ionic bond, occurs when the difference between electronegativities is large enough that one atom takes an electron from the other.
The terms "polar" and "nonpolar" are applied to covalent bonds, that is, bonds where the polarity is not complete. To determine the polarity of a covalent bond using numerical means, the difference between the electronegativity of the atoms is used. Bond polarity is divided into three groups that are loosely based on the difference in electronegativity between the two bonded atoms. According to the Pauling scale: Nonpolar bonds occur when the difference in electronegativity between the two atoms is less than 0.5 Polar bonds occur when the difference in electronegativity between the two atoms is between 0.5 and 2.0 Ionic bonds occur when the difference in electronegativity between the two atoms is greater than 2.0Pauling based this classification scheme on the partial ionic character of a bond, an approximate function of the difference in electronegativity between the two bonded atoms. He estimated that a difference of 1.7 corresponds to 50% ionic character, so that a greater difference corresponds to a bond, predominantly ionic.
As a quantum-mechanical description, Pauling proposed that the wave function for a polar molecule AB is a linear combination of wave functions for covalent and ionic molecules: ψ = aψ + bψ. The amount of covalent and ionic character depends on the values of the squared coefficients a2 and b2. While the molecules can be described as "polar covalent", "nonpolar covalent", or "ionic", this is a relative term, with one molecule being more polar or more nonpolar than another. However, the following properties are typical of such molecules. A molecule is composed of one or more chemical bonds between molecular orbitals of different atoms. A molecule may be polar either as a result of polar bonds due to differences in electronegativity as described above, or as a result of an asymmetric arrangement of nonpolar covalent bonds and non-bonding pairs of electrons known as a full molecular orbital. A polar molecule has a net dipole as a result of the opposing charges from polar bonds arranged asymmetrically.
Water is an example of a polar molecule since it has a slight positive charge on one side and a slight negative charge on the other. The dipoles do not cancel out resulting in a net dipole. Due to the polar nature of the water molecule itself, polar molecules are able to dissolve in water. Other examples include sugars, which have many polar oxygen–hydrogen groups and are overall polar. If the bond dipole moments of the molecule do not cancel, the molecule is polar. For example, the water molecule contains two polar O−H bonds in a bent geometry; the bond dipole moments do not cancel, so that the molecule forms a molecular dipole with its negative pole at the oxygen and its positive pole midway between the two hydrogen atoms. In the figure each bond joins the central O atom with a negative charge to an H atom with a positive charge; the hydrogen fluoride, HF, molecule is polar by virtue of polar covalent bonds – in the covalent bond electrons are displaced toward the more electronegative fluorine atom.
Ammonia, NH3, molecule. The molecule has two lone electrons in an orbital, that points towards the fourth apex of the approximate tetrahedron; this orbital is not participating in covalent bonding.
A chemical compound is a chemical substance composed of many identical molecules composed of atoms from more than one element held together by chemical bonds. A chemical element bonded to an identical chemical element is not a chemical compound since only one element, not two different elements, is involved. There are four types of compounds, depending on how the constituent atoms are held together: molecules held together by covalent bonds ionic compounds held together by ionic bonds intermetallic compounds held together by metallic bonds certain complexes held together by coordinate covalent bonds. A chemical formula is a way of expressing information about the proportions of atoms that constitute a particular chemical compound, using the standard abbreviations for the chemical elements, subscripts to indicate the number of atoms involved. For example, water is composed of two hydrogen atoms bonded to one oxygen atom: the chemical formula is H2O. Many chemical compounds have a unique numerical identifier assigned by the Chemical Abstracts Service: its CAS number.
A compound can be converted to a different chemical composition by interaction with a second chemical compound via a chemical reaction. In this process, bonds between atoms are broken in both of the interacting compounds, bonds are reformed so that new associations are made between atoms. Any substance consisting of two or more different types of atoms in a fixed stoichiometric proportion can be termed a chemical compound, it follows from their being composed of fixed proportions of two or more types of atoms that chemical compounds can be converted, via chemical reaction, into compounds or substances each having fewer atoms. The ratio of each element in the compound is expressed in a ratio in its chemical formula. A chemical formula is a way of expressing information about the proportions of atoms that constitute a particular chemical compound, using the standard abbreviations for the chemical elements, subscripts to indicate the number of atoms involved. For example, water is composed of two hydrogen atoms bonded to one oxygen atom: the chemical formula is H2O.
In the case of non-stoichiometric compounds, the proportions may be reproducible with regard to their preparation, give fixed proportions of their component elements, but proportions that are not integral. Chemical compounds have a unique and defined chemical structure held together in a defined spatial arrangement by chemical bonds. Chemical compounds can be molecular compounds held together by covalent bonds, salts held together by ionic bonds, intermetallic compounds held together by metallic bonds, or the subset of chemical complexes that are held together by coordinate covalent bonds. Pure chemical elements are not considered chemical compounds, failing the two or more atom requirement, though they consist of molecules composed of multiple atoms. Many chemical compounds have a unique numerical identifier assigned by the Chemical Abstracts Service: its CAS number. There is varying and sometimes inconsistent nomenclature differentiating substances, which include non-stoichiometric examples, from chemical compounds, which require the fixed ratios.
Many solid chemical substances—for example many silicate minerals—are chemical substances, but do not have simple formulae reflecting chemically bonding of elements to one another in fixed ratios. It may be argued that they are related to, rather than being chemical compounds, insofar as the variability in their compositions is due to either the presence of foreign elements trapped within the crystal structure of an otherwise known true chemical compound, or due to perturbations in structure relative to the known compound that arise because of an excess of deficit of the constituent elements at places in its structure. Other compounds regarded as chemically identical may have varying amounts of heavy or light isotopes of the constituent elements, which changes the ratio of elements by mass slightly. Compounds are held together through a variety of different types of bonding and forces; the differences in the types of bonds in compounds differ based on the types of elements present in the compound.
London dispersion forces are the weakest force of all intermolecular forces. They are temporary attractive forces that form when the electrons in two adjacent atoms are positioned so that they create a temporary dipole. Additionally, London dispersion forces are responsible for condensing non polar substances to liquids, to further freeze to a solid state dependent on how low the temperature of the environment is. A covalent bond known as a molecular bond, involves the sharing of electrons between two atoms; this type of bond occurs between elements that fall close to each other on the periodic table of elements, yet it is observed between some metals and nonmetals. This is due to the mechanism of this type of bond. Elements that fall close to each other on the periodic table tend to have similar electronegativities, which means they have a similar affinity for electrons. Since neither element has a stronger affinity to donate or gain electrons, it causes the elements to share electrons so both elements have a more stable octet.
Ionic bonding occurs when valence electrons are transferred between elements. Opposite to covalent bonding, this chemical bond creates two oppositely charged ions; the metals in ionic bonding
In blood, the serum is the component, neither a blood cell, nor a clotting factor. Serum includes all proteins not used in blood clotting and all the electrolytes, antigens and any exogenous substances; the study of serum is serology. Serum is used in numerous diagnostic tests, as well as blood typing. Measurements of serum concentrations has proved useful in many fields including clinical trials of therapeutic vs toxic response. Blood is centrifuged to remove cellular components. Anti-coagulated blood yields plasma containing clotting factors. Coagulated blood yields serum without fibrinogen. Serum is an essential factor for the self-renewal of embryonic stem cells in combination with the cytokine leukemia inhibitory factor; the serum of convalescent patients recovering from an infectious disease can be used as a biopharmaceutical in the treatment of other people with that disease, because the antibodies generated by the successful recovery are potent fighters of the pathogen. Such convalescent serum is a form of immunotherapy.
Blood serum and plasma are some of the largest sources of biomarkers, whether for diagnostics or therapeutics. Its vast dynamic range, further complicated by the presence of lipids and post-translational modifications, as well multiple mechanisms of degradation, presents challenges in analytical reproducibility, sensitivity and potential efficacy. For analysis of biomarkers in blood serum samples, it is possible to do a pre-separation by free-flow electrophoresis that consists of a depletion of serum albumin protein; this method enables greater penetration of the proteome via separation of a wide variety of charged or chargeable analytes, ranging from small molecules to cells. Like many other mass nouns, the word serum can be pluralized. To speak of multiple serum specimens from multiple people, physicians sometimes speak of sera. Blood