The energy of a $Na^{+}$ + $Cl^{-1}$ bond in vacuum is $\approx -400\ kJ\cdot mol^{-1}$, but the book says ionic interactions are $\approx -70 kJ \cdot mol^{-1}$ in proteins. What is the origin of this difference?
Protip: water is 55 M and should never be ignored
Question:
The energy of a $Na^{+}$ + $Cl^{-1}$ bond in vacuum is $\approx -400\ kJ\cdot mol^{-1}$, but the book says ionic interactions are $\approx -70 kJ \cdot mol^{-1}$ in proteins. What is the origin of this difference?
Water competes the partners in an ion pair, this (effectively) weakens the bond.
Key point: The strength of an interaction depends on its context!
What happens if you jam a random molecule into water
Disrupts smooth handoff of one water to another
Solutes throw off a water molecule's "groove".
Fewer degrees of freedom means drop in entropy.
Drop in entropy makes the dissolving the compound less favorable.
$$\Delta G = \Delta H - T \color{red}{\Delta S}$$
Uber nerds:
$V_{old} = \frac{4}{3} \pi r_{old}^{3} $
After merging, you have a sphere of $2 \times V_{old}$ with a radius:
$(2 \times V_{old}) = \frac{4}{3} \pi r_{new}^{3} $
$(2 \times \frac{4}{3} \pi r_{old}^3) = \frac{4}{3} \pi r_{new}^{3} $
$(2 \times r_{old}^3) = r_{new}^{3} $
$r_{new} = 2^{1/3} \times r_{old}$
Now compare surface areas:
$2 \times 4 \pi r_{old}^2 \stackrel{?}{>} 4 \pi r_{new}^{2}$
$2 \times r_{old}^2 \stackrel{?}{>} (2^{1/3} r_{old})^{2}$
$2 > {2}^{2/3}$
What happens when you create a molecule with both hydrophobic and polar character?
What sorts of biological functions might it fulfill?
A
B
C
D
A
sugars
B
nucleic acids
C
amino acids
D
lipids
Summary
Biomolecules are built (mostly) from CHNOPS
These atoms participate in covalent, ionic, hydrogen-bond, and van der Waals interactions
Water can change the net strength of these interactions
The "hydrophobic effect" works to minimize the amount of solute surface interacting with water
Most biomolecules are "amphipathic," leading to self-organization
The four main molecular building blocks (sugars, nucleic acids, amino acids, and lipids) differ in these properties allowing them to fulfill different roles