ATP, also called adenosine triphosphate, acts as a way to store energy for future cellular processes or provide immediate energy for the cell's needs. Animals use ATP to store the energy obtained from the breakdown of food.
Adenosine triphosphate is composed of three phosphate groups, the nitrogenous base adenine, and the five-carbon sugar ribose. These phosphate groups are connected to each other by two high-energy bonds known as phosphoanhydride bonds. By undergoing hydrolysis, where a phosphate group is removed by breaking a phosphoanhydride bond, ATP is converted into adenosine diphosphate (ADP) and energy is released. This energy can be utilized by the cell for its functions.
When the cell has excess energy, acquired from the breakdown of consumed food or through photosynthesis in plants, it stores this energy by attaching a free phosphate molecule to ADP, transforming it back into ATP.
The energy in ATP is stored in the covalent bonds between phosphates, with the bond between the second and third phosphate groups containing the highest amount of energy (approximately 7 kcal/mole). This specific covalent bond is known as a pyrophosphate bond.
The energy released from the hydrolysis of ATP into ADP is employed to carry out various cellular tasks, often by coupling the energy-releasing ATP hydrolysis with energy-consuming reactions.
Sodium-potassium pumps utilize the energy obtained from ATP hydrolysis to transport sodium and potassium ions across the cell membrane. Furthermore, phosphorylation facilitates the energy-requiring reaction.
ATP for biological energy storage
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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