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Organic Chemistry and Macromolecules Organic Compounds Organic = Carbon 4 Valence electrons Molecular structure Covalent bonds Hydrocarbons Carbon and Hydrogen Carbon skeleton Isomers Nonpolar 2-butene 1-butene Functional Groups Group participating in reactions Polarity – hydrophilic Hydroxyl – alcohol Carbonyl – aldehyde/ketone Carboxyl – carboxylic acid Amino – amine Phosphate Macromolecules Monomers → polymers All life from the same building blocks Protein from 20 amino acids DNA from 4 nucleotides Dehydration and hydrolysis Monosaccharides Glucose and Fructose CH2O Ring Shape Cell fuel Raw material Disaccharides Maltose Glucose-Glucose Seeds Sucrose Glucose-Fructose Sap Sugar cane, sugar beets Sweet Taste 5 different taste receptors coat the tongue Sweetness is perceived based on bonding Fructose vs Sucrose Artificial sweeteners Polysaccharides Storage Starch Roots Glucose Glycogen Liver, muscles Glucose Structure - Cellulose Chains, H-bonds, fibrils Fiber Lipids Nonpolar Oil and Fats Energy storage (light weight) Triglyceride Saturated – Unsaturated Hydrogenated Cardiovascular disease Other Lipids Phospholipids Waxes Cell membrane Phosphorus + 2 fatty acids Alcohol + fatty acid Water repellant Steroids 4 carbon rings Cholesterol Hormones Atherosclerosis Proteins Amino Acids (20) Peptide Bonds Hydrolysis Carboxyl-Amino Enzymes Antibodies Signal Proteins Hemoglobin Protein Shape Shape determines function Primary – sequence Secondary Alpha helix Pleated sheet Tertiary Globular Fibrous Quaternary – subunit interactions Nucleic Acids
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