Download Ch. 2 Notes Organic Chemistry

CHAPTER 2 NOTES 2-3
ORGANIC CHEMISTRY
WHAT IS ORGANIC?

Define organic: ________________________________

All Living Things are made of:
50-95% H2O
The rest = CHONPS


Carbon, 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.
 2.
 3.

glucose (the sugar plants make)
fructose (fruit sugar)
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
energy
More energy stored in
bonds of lipids than in
carbs.
Fat: 9 kcal/gram food
energy
Carbs: 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
Carbohydrates
Lipids
Nucleic acids
Proteins
that consist of
that consist of
that consist of
that consist of
which contain
which contain
which contain
which contain
Carbon
Compounds
include
Carbohydrates
Lipids
Nucleic acids
Proteins
that consist of
that consist of
that consist of
that consist of
Sugars and
starches
Fats and oils
Nucleotides
Amino Acids
which contain
which contain
which contain
which contain
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)
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