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Review for Exam Three
Introduction to Organic and Biological Chemistry
Spring 2016
Chapter 16-Amines and Amides
1. Know how to name amines. You can use the common system for easier amines, but
use the IUPAC system otherwise.
2. Be able to recognize primary, secondary, and tertiary amines
3. Amines have lower boiling points than their corresponding alcohols. Why? How
water-soluble are they?
4. Amines smell “fishy”. Many drugs are amines. Alkaloids are natural amines from
plants, like opium alkaloids.
5. Amines are weak bases. They will produce OH- in water to make a basic solution.
An equilibrium exists in water, they have complete reaction with stronger acids.
6. Amines react with alkyl halides to form quaternary ammonium salts. These salts have
higher mps and greater water solubility than the corresponding amines. Why?
7. Amides are not basic. Amides can be primary, secondary, or tertiary.
8. Know how to name amides using the IUPAC system.
9. Know why amides have a higher boiling point than corresponding carboxylic acids.
10. Know how to synthesize an amide. Carboxylic acid and an amine does not really
work: will get an acid/base reaction unless temperature is over 100°C. At room
temperature better to use an anhydride or an acid chloride and an amine.
11. Know how to hydrolyze an amide using either an acid or a base. Know what
products you will get in each case.
Chapter 17- Stereoisomerism
1. Know why steroisomers are important to biology and chemistry
2. Know what a chiral carbon is and how to recognize it even in a cyclic molecule.
3. Be able to recognize chiral molecules and draw enantiomers and diastereomers of
them. Be able to name them as D or L.
4. The physical properties of stereoisomers are the same (why?) but they rotate the plane
of polarized light differently. What does that mean? How is it measured? How do you
calculate specific rotation? What is( +) and( -)?
5. Be able to calculate the number of possible stereoisomers and understand how a meso
compound reduces the number.
Chapter 18. Carbohydrates
1. Know what biochemistry is and how it differs from organic chemistry. What are the
four biomolecules?
2. What are carbohydrates? What are monosaccharides? Disaccharides?
Polysaccharides?
3. Know how to classify monosaccharides by carbon number and functional group. (L
or D) Which are more common in nature? How many stereoisomers exist for a
molecule?
4. Know how cyclic monosaccharides exist via hemiacetal formation. Be able to cyclize
monosaccharides. Recognize α and β forms of cyclic molecules.
5. Know about the formation of acetals for the cyclic forms of sugars when an alcohol is
added to it. This locks the structure into its β/α anomer conformation.
6. Be able to recognize maltose, lactose, and sucrose. Know what the acidic hydrolysis/
enzyme hydrolysis of each of those disaccharides would give you.
7. Know the structures and functions of the glucose polymers starch, glycogen and
cellulose. Which one can we not digest? Why?
8. Know about glycoproteins and cell recognition with oligosaccharide assemblies.
9. Understand the ABO blood system including donors and acceptors of blood
10. Know what the carbon cycle is.
Chapter 19. Lipids
1. Know what lipids are and how to classify them as saponifiable and nonsaponifiable
2. Know what fatty acids are and how they are classified as saturated, monounsaturated,
or polyunsaturated and how that affects their melting temperatures.
3. Know about ώ-number. Be able to tell what the number is for an unsaturated
compound.
4. Know what waxes are
5. Know what a triacylglycerol is and why some are solid and some are liquid at room
temperature.
6. Know what the products are of oxidation, catalytic hydrogenation or acid or base
hydrolysis of triacylglycerols. What are the conditions for each?