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ORGANIC CHEMISTRY
CHAPTER 2 NOTES 2-3
WHAT IS ORGANIC?
Define organic: ________________________________
All Living Things are made of:
50-95% H2O
The rest = CHONPSCarbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur
Less than 1/2% = vital ions
– Ca Ca2+ 2+, Na , Na+, Mg , Mg2+ 2+, etc.
Define inorganic: any compound that does not contain the element carbon (except: CO2)
CARBON
Why is carbon so important?
· C has four bonding sites
· C can bond to any other element
· C can bond with other C to form chains
http://www.npr.org/news/specials/climate/vid
eo/fullscreen.html
CHAINS, BRANCHED CHAIN, RING
C chains can be straight, branched or rings
· C can form single, double or triple bonds with
itself.
single: C-C double: C=C triple: CC
NOTE: No other element comes close to
carbon’s versatility.
POLYMERIZATION- THE MAKING OF MOLECULES
Large molecules that make up living things are
called macromolecules.(fats, proteins,
carbohydrates)
Macromolecules are made by a process called
polymerization.
monomers join together in a long chain to
make large molecules called polymers or
macromolecules.
ALL LIVING THINGS ARE MADE OF THESE 4
BIOLOGICAL MOLECULES
Carbohydrates
Proteins
Lipids/ fats
Nucleic acids
1)CARBOHYDRATES
Function: to store and release energy and form structural materials in plants.
Structure:
Made out of C, H, and O
Usually have a ratio of 1C: 2H: 1O
CARBOHYDRATES
Carbohydrates can be isomers (have the same
chemical formula but a different 3-D shape) of
each other.
MONOSACCHARIDES
Carbohydrates can be simple sugars or more complex carbohydrates.
Single or simple sugars are called monosaccharides. GLUCOSE is the most important monosaccharide!!
1. glucose (the sugar plants make)
2. fructose (fruit sugar)
3. galactose (a monomer of milk sugar)
DISACCHARIDES
When two monosaccharides are put together it
makes a disaccharide.
1. sucrose (table sugar)glucose+fructose
2. maltose (malt sugar) glucose+
3. lactose (milk sugar) glucose+galactose
POLYSACCHARIDES
When many, many monosaccharides are put
together in a long chain, it makes a complex
carbohydrate or polysaccharide.
1. starch (stored excess sugar in plants)
2. glycogen (stored excess sugar in animals)
3. cellulose (builds cell walls in plants)
MAKING OF CARBOHYDRATES:
Carbohydrates are made by a process called
dehydration synthesis: the making of a large
molecule from several smaller molecules with
the removal of water.
Primary Function of
Carbs: Energy
BREAKING DOWN:
Carbohydrates are broken down by a process
called hydrolysis: the breaking down of a large
molecule into several smaller molecules with
the addition of water.
Prefix: Hydro- means water added
2)LIPIDS/FATS
Function: long-term energy storage, insulation, the making of cell membranes, and chemical messengers
Structure:
Made out of C, H and O
Have a large proportion of C-H bonds and very few O
(ie) C57H110O6
FATS
Lipids are insoluble in water (because they are
non-polar and water is polar.)
Common categories are fats, oils and waxes.
LIPIDS/ FATS
The monomers of a lipid are a glycerol
molecule and three fatty acid molecules.
Lipids may be made out of saturated,
unsaturated or polyunsaturated fatty acids.
SATURATED FATS
Saturated fats: All the C-C bonds are single.
contain the maximum number of hydrogen
atoms.
solid at room temperature.
ie) dairy, meat fat, butter
UNSATURATED FATS
Unsaturated fats: one or more of the C=C
bonds are double or triple. Usually liquid at
room temperature.
ie) peanut, corn, or olive oils
POLYUNSATURATED FATS
Polyunsaturated fats: have many double or
triple C=C bonds. Easy for the body to break
down.
ie) canola oil, vegetable oil
PARTS OF A LIPID/ FAT
Function of fat: Store
energyMore energy stored in bonds of lipids than in carbs.Fat: 9 kcal/gram food energyCarbs: 4 kcal/gram food energy
3)NUCLEIC ACIDS
NUCLEIC ACIDS
Function: stores genetic information in cells in
the form of a code.
Structure:
Made up of C, H, O, N and P
Nucleic acids are long polymers of monomers
called nucleotides.
NUCLEOTIDES
Nucleotides:
1. 5-C sugar (either ribose or deoxyribose)
2. nitrogen base (four different types)
3. phosphate group
NOTE: the two different types of nucleic acids are DNA and RNA
4)PROTEINS
Elements: C, H, O, N (nitrogen)
Humans:50,000-100,000 different proteins
Subunit:
Amino acids
20 amino acids in all living systems
STRUCTURE: ALANINE SERINE
Structure of an amino acid:
1. amine group (-NH2)
2. carboxyl group (-COOH)
3. R-group (differs for the 20 different amino
acids)
AMINO ACIDS
13 of the amino acids are essential.
Must be eaten, cannot make
Be careful if eating vegetarian diet
Joined by peptide bonds
Polypeptide: chain of amino acids
Proteins: 100’s – 1000’s of aa’s
Folded shape
4 LEVELS OF ORGANIZATION
1. the sequence of amino acids.
2. amino acids within a chain can be twisted or
folded.
3. the chain itself can be folded resulting in a
3-dimensional shape.
4. specific folded protein chains (shapes) fit
together like puzzle pieces.
Carbon
Compounds
include
that consist of
which contain
that consist of that consist of that consist of
which contain which contain which contain
Carbohydrates Lipids Nucleic acids Proteins
Carbon
Compounds
include
that consist of
which contain
that consist of that consist of that consist of
which contain which contain which contain
Carbohydrates Lipids Nucleic acids Proteins
Sugars and
starchesFats and oils Nucleotides Amino Acids
Carbon,hydrogen,
oxygen
Carbon,hydrogen,
oxygen
Carbon,hydrogen,oxygen, nitrogen,
phosphorus
Carbon,hydrogen,oxygen,
nitrogen,
ENZYMES
Make chemical rxns happen in living
organisms.
Example: salivary amylase in saliva– begins
process of digestion
ENZYMES:
are a special type of protein that acts as a
biological catalyst.
Catalysts speed up a chemical reaction by
lowering the Ea but are not affected
themselves. * (This means that they do not
become part of the product.)
Enzymes can be affected by: changes in pH,
temperature
Enzymes also provide a site where reactants can be brought together to react.
Substrate: the reactants of enzyme-catalyzed reactions.
Active site: an area of the enzyme that fits like a lock and key with the substrate (very specific). The active site and the substrate have complementary shapes. ( ex. Amylase breaks down amylose(starch)
(Lactase breaks down lactose)