Water Composition of the Human Body - PowerPoint Presentation

Slide1

Water

Slide2

Composition of the Human Body

Slide3

Water

Makes up about

70% of total body weight.This varies and males and females differ.

We need water – can survive for only a

few days without it.

It is found in:

Intracellular fluid

Extracellular fluid

Slide4

Composition of the Body

Slide5

Intracellular and

Extracellular

Fluid

Compartments

Where is Water in the Body?

Slide6

Functions of Water in the Body

Water is a polar moleculeSlight sidedness in charge (+ and -)Hydrogen Bonds Important feature

Slide7

Functions of Water in the Body

THE Liquid in which substances are dissolved

Blood Sample

after Centrifugation

List substances in Plasma

:

Proteins (albumins), ions, minerals, hormones, vitamins, fatty acids, triglycerides, lipoproteins, glucose, amino acids, O

2

, CO

2

,

antibodies,

enzymes, eicosanoids and metabolic waste

products urea and uric acid

Slide8

Functions of Water in the Body

Transport Nutrients throughout the body

Transports

O

2

and hormones to

cells

plasma

Removes

Waste

products for

Excretion

in

Urine

and

Feces

Important to

Digestion

– required for

the

breakdown

(

Hydrolysis

) of

the 3 organic macronutrients that are energy

yielding.

Slide9

Functions of Water in the Body

Maintains Tb (Body Temperature)Especially Regulation of Cooling!

Important Lubricant for:Joints Eyes

Mouth and Gastrointestinal TractLungsUrogenital Tract

Tears and saliva are ~ 95% water, but also contain oils, proteins and

antimicrobial agents (like lysozymes). Also in human milk and mucus.

Slide10

Functions of Water

Participates in Chemical Reactions (see later)

Bicarbonate Buffer Role in Acid-Base Balance

Water is used to reduce or increase pH levels.

H

2

O

+ CO2 H

2

CO

3

+ H

+

+ HCO3-

Protective

Cushion

In Pregnancy, fetus is surrounded by watery amniotic fluid.

Provides

Structure

to Cells

Slide11

Acid-Base Balance

Water is used to reduce or increase pH levels

H

2O H

+

+

OH

-

Acid =

H

+

Base =

OH

-

Proton

Donator

Proton

Acceptor

Slide12

Slide13

Strongly Acidic

pH 4.0

Mildly Acidic

pH 4.5 to 6.5

Neutral

pH 7.0

Mildly Alkaline

pH 7.5 to 9.5

Strongly Alkaline

pH 10.0

White Bread

, Processed Cheese

Meat and Fish,

Canned Fruits

De-ionized

Water

Many Fruits,

Coconut

Melon, Raisins,

Vegetable Juices

Alcohol

, Beers

Legumes

Egg

Yolks

Most Vegetables

Asparagus, Garlic

Sodas

,

Tea

, Coffee

Most Nuts

Raw Milk

Almonds

Cayenne Pepper

Cucumber

Sugar

,

French

Fries

Cooked Spinach

Raw Honey

Avocados

Raw Spinach

Kale

Peanuts, Walnuts

Brown Rice

Basmati Rice

Quinoa, Buckwheat

Kelp, Celery, Broccoli

Artificial Sweeteners

Dairy, CocoaRaw Cream, WheyFalx Seed Olive oilRaw Swiss Chard

To Maintain Good Health a Diet many Recommend is:

~ 60%

Alkaline Forming Foods

~ 40%

Acid Forming Foods

Slide14

Slide15

What are the 4

Properties of

Water?

1

)

Solvency

2

)

Cohesion

3

)

Thermostability

4

)

Reactivity

Slide16

1. Universal Solvent

All

substances in the body are either

dissolved in water or carried

by another substances in water

Slide17

2. Cohesion

The Answer is…

H Bonds

Slide18

Adhesion and Cohesion

Slide19

3. Thermostability

Water Helps

Regulate

Body Temperature

Water absorbs and releases heat generated by the body

Slide20

Water has a High

Heat

Capacity: This means it takes a lot of heat energy to change the temperature of water.

Water has a High

Heat

of

Vaporization: This means when water goes from a liquid to a gas, it takes a lot of heat energy with it.

Slide21

Water participates in chemical reactions

4. Reactivity

a)

Dehydration

b)

Hydrolysis

Synthesis

Slide22

How to Maintained Balance?

Slide23

How do we Maintained Water Balance?

Fluid Balance is a crucial part of

Homeostasis“Constantly changing to stay the same”

Water BalanceWater Consumed = Water Excreted

Our Bodies must Adapt Quickly and Effectively to Changes in Water Intake and Water Losses

Key Factors

:

Water Intake =

Diet

Water Loss =

Kidneys

Slide24

Metabolic H

2

O

(~300 ml/day)

Water generated during metabolism

These sources contribute to an average daily intake of 2,550 ml (about 2 quarts).

Sources of Body Water in Diet!

Beverages

are the largest source of Water.

All

foods

contain

some

water

.

Fruits

and

Vegetables

contain the most.

Grains

contain the least.

C

6

H

12

O

6

+ 6O

2

6CO

2

+ 6

H

2

O

+ E

Slide25

Sources of Water and Routes of Excretion

Slide26

Water Excreted via kidneys,Large Intestine, Lungs, and Skin

Majority of fluid is excreted via Kidneys as Urine

Urine production depends water intake. (1.5 L)Water is lost through

Large Intestine in the stool.Level of Fibers can effect excretion.

(100 ml)

Diarrhea and vomiting can increase excretion.

Insensible

Water Loss

Evaporated from Lungs via Exhalation (350 ml) From Perspiration of the Skin (600 ml)

Slide27

Sweat

The degree of Water Loss

through Sweat Varies:

Environmental factorsTemperature

Humidity

Wind

Sun

'

s intensityClothing worn

Amount of physical activity

Sweat also

Contains

:

Lactate, lysozyme, urea, minerals (sodium, chloride, potassium, calcium, magnesium + trace elements) exogenous organic

compounds;

pH

ranges from

4.5 and 7.0.

Slide28

Solute

+

Solvent =

Solution

By definition, the solvent is whatever is in abundance.

In the human body solvent =

Water

Everything else in the water are

solutes

Slide29

= the

total number of solutes (particles) in solution (1 liter).

Osmolarity

is a way to express the concentration of a solution

Slide30

Tonicity

= ‘Strength’ of a Solution

Slide31

Osmosis -

the net movement of water across a

semipermeable membrane from region of highto low water concentration.

Slide32

Electrolytes Participate in Fluid Balance

Electrolytes maintain Water balance between compartments.Na

+ and

K+ have the greatest effect on fluid balance.

Osmosis

Affects the movement of

water

across cell’s semipermeable membrane

Water moves from Low concentration to a High concentration of electrolytes.

Osmotic Pressure

controls directional of water flow.

Movement based on

Osmolarity

of

Solutions. (# of solutes)

Slide33

Water

moves across cell membranes by

osmosis

Slide34

Osmosis

generates a force called

Osmotic Pressure

Slide35

Water potential

same on both sides

The Effect of Water and Osmosis

on Animal and Plant Cells

Slide36

Water Balanced between Fluid Compartments

Body Fluid is

Located:

In Intracellular Fluid

(ICF):

Within the cells

Largest fluid compartment in the body

Contains potassium, proteins, various acids

In Extracellular Fluid

(ECF):

Outside the cells

Contains

NaCl

and NaHCO

2

(bicarbonate)2 Types of

Extracellular Fluid

(

ECF)

Interstitial fluids

: Bathe the outside of cells

Intravascular (

plasma

)

fluids: blood & lymphWater moves between ECF and ICF easily.

Slide37

Intracellular and

Extracellular Fluid Compartments

Slide38

Electrolytes Participate in Fluid Balance

ElectrolytesCharged (+/-) minerals, conduct electrical current

Potassium K+Phosphate

PO43-

Magnesium

Mg

2+

Cations

: Positive charge:Anions: Negative charge:

Calcium

Ca

2+

Chloride

Cl

- Sodium

Na

+

Slide39

Electrolytes Participate in Fluid Balance

The Na+

/K+ PumpMaintains normal electrolyte concentrations

Two Na+ ions are exchanged for three K

+

ions.

Keeps the cell from swelling and bursting

Vital

in creating and maintaining the RMP

(Resting Membrane Potential) – to assist in electrical conduction in nerve and muscle cells

Creates gradients for co- transport of ions and nutrient absorption

Plasma Proteins

Regulate Fluid Balance

Slide40

The Na+-K

+ Pump

Slide41

Water and all Solutes

affect Blood Pressure

If the body retains too much fluid, blood volume increases and blood pressure will likely rise.

Kidneys regulate blood volume & electrolyte

balance. If you have too much, it’s easy –you get

rid of excess!

If you need to

SAVE

water: These 4

Hormones

Help

:

Renin

(enzyme) - triggers cascade of to save water

Angiotensin – triggers thirst, ADH and Aldosterone.

Antidiuretic

Hormone

(

ADH

) = Vasopressin

Aldosterone

– triggers Na

+ retention

Slide42

Renin Helps Conserve Water and Salts

Blood Pressure falls or Na

+ concentration is reduced.

Renin is secreted by the kidneys.Enzyme activates angiotensin I from the inert protein

angiotensinogen

in the blood.

In the lungs, angiotensin I is converted to

Angiotensin

II – this then does the following

:

Triggers Thirst (in hypothalamus)

Stimulates release of Antidiuretic Hormone (ADH)

Stimulates adrenal glands to release

Aldosterone

Is

a powerful

vasoconstrictor

Slide43

ADH Helps Stimulate Fluid Intake andReduce Urine Output

Blood Volume Drops:

Hypothalamus detects decrease in blood pressure and increase in concentration of salts.

Thirst mechanism and fluid intake stimulated.Hypothalamus stimulates

Pituitary gland

to release

ADH

.

ADH stimulates the kidneys to reabsorb water and decrease urine output.Blood volume increases & osmolarity returns to

normal

.

Slide44

Aldosterone and Sodium Reabsorption

Renin-Angiotensin system adapts to Hydration.

Too little sodiumOsmolarity

drops in extracellular fluid (ECF).Fluid shifts from blood to interstitial fluid.Blood volume and blood pressure decrease.

Angiotensin II

triggers the adrenal glands to release aldosterone.

Aldosterone

Signals kidneys to retain more Na

+

Indirectly leads to water retention

Slide45

Blood Volume Regulates Blood Pressure

Slide46

How Much Water Do You Need?

Water Needs

Depend on:Physical Activity

Environmental FactorsDiet

Note

: About

80%

intake from beverages and

20% from food (small % metabolic).

Keep Hydrated

! Use your observational skills to determine if you are over or de-hydrated.

Slide47

Daily Beverage Recommendations

Slide48

Water Sources

Drink bottled or tap water, milk, and juices throughout the day.

Let’s talks about this…Most foods can also contribute to meeting daily water needs.

Fruits and vegetables can be 70% or more water by weight.Dry grain products provide some water.

Cooking actually often adds water to food.

Slide49

Drugs in Your Drinking Water

Prescription Drugs

(Prozac, Zoloft, Statins…).

Antibiotics

(for people and animals).

Birth Control

(Synthetic Female Sex Hormones).

Rocket Fuel

–

Perchlorate

Interrupt

thyroid hormones, needed for pre- and postnatal development.

Hypothyroidism

.

Heavy Metals

- mercury

, arsenic, chromium, cadmium, nickel and

lead. These are all toxic to the human body.

Chlorine –

toxic cell killer! (

trihalomethanes

+ Cl

-

= carcinogen).

Fluoride

- toxic to living organisms, leads to

fluorosis

.

Slide50

Diuretics – increase urine output

Caffeine: Mild diuretic that constricts blood vessels in the kidneys.

Some people are more sensitive to caffeine than others.Tolerance to it’s diuretic effects.

Slide51

Alcohol Will Dehydrate

Inhibits ADH (interfering with water balance)Can induce urination as quickly as 20 minutes after consumption

Causes DehydrationAffects electrolyte concentration, especially K

+Cerebral Cortex

:

Uninhibited or Impaired judgment

Hippocampus

:

Prevents short-term memories from becoming long-term; may experience exaggerated emotions and may black outCerebellum

:

Individual loses hand-eye (leg) coordination

Brain Stem

:

Impaired breathing and heart rate

Alcohol is also a CNS Depressant

Slide52

Diuretic Medications Can Help TreatHypertension

First line of treatment for hypertensionOften pharmaceutical diuretics

Promote diuresis by inhibiting the reabsorption of sodiumIncreased sodium excretion increases fluid excretion.Reduces blood volume and lowers blood pressureSome diuretics increase potassium loss and the risk of hypokalemia.

Slide53

Consuming Too Much Water Can Cause Hyponatremia

Water Intoxication

Drinking fluid too fast without adequate Na+ replacement depletes Na

+ and increases the rate of urine production.

Results in

Hyponatremia = not enough Na

+

Can cause swelling in the brain and death!

Symptoms include fatigue, confusion, and disorientation, unconsciousness...

Slide54

Consuming Too Little Water

Dehydration can be caused by:

Inadequate Water IntakeStrenuous Exercise in the

HeatLosing Excessive amounts of water from:

diarrhea

,

vomiting

,

high fever, use of diuretics

As little as a

2%

loss of body water can trigger:

Loss of short- and long-term

memory

Lower attention span and cognition (lethargy)

Reduced ability to maintain core temperature

Increased risk of fatigue

Slide55

Signs of Dehydration

Slide56

The Thirst Mechanism

Slide57

Thirst often

first sign of dehydration.Water lost from the body causes:

Reduced Blood VolumeReduced Blood

PressureAs a Consequence…

if severe enough leads to

Hypotension

Reduced

Cardiac Output

Impaired Digestion

Fainting

or blackout

Water depleted from ECF and ICF

Slide58

Monitor Water Intake to Avoid Overhydration and Dehydration (cont'd)

Evaluate urine color to assess hydration.

Slide59

Structure of Three Alcohols

Slide60

From Sugar to Alcohol

Fermentation of sugars by yeasts make AlcoholThe Sugar

can be from:Grains (e.g. glucose and maltose) orFruits (glucose and fructose)

Slide61

From Sugar to Alcohol

Yeast Metabolizes glucose into: Ethanol + Carbon dioxide

C6

H12O

6

2

C

2

H35

OH

+ 2

CO

2

CO

2

bubbles off & alcohol beverage is left.Wine: From grapesBeer: From malted cereal grains (barley)

Fermentation stops when alcohol content reaches

11

to

14 %

Slide62

Anatomy of a Grain

In a typical Grain

Bran = 14%

Germ = 3%

Endosperm (Starch) = 83%

Slide63

Anatomy of a Grain

Slide64

Wine

from fermentation of natural sugars in

grapes

.

Cider

is from

apples

;

Perry

from

pears

;

Mead

from

honey

.

Brandy

from

distillation

of fruit-fermented drinks

(involves

Evaporation

and

Concentration

of alcohol content)

Beer

,

Whiskey

, and

Vodka

are produced by fermentation of

Grain Starches

converted to sugar by

amylase

– naturally present in the kernels of the grain that have malted (i.e., germinated).

Potatoes

and

un-malted grain

are also starches amylase will ferment; this can be added to the mixture.

Whiskey

and

Vodka

are also

distilled

.

Gin

made by adding

flavoring

during

distillation

.Sake is rice wine involves fermentation mold Aspergillus oryzae. Rum by fermentation then distillation of sugarcane (molasses).