Download organic molecules

Organic Compounds
F. Skinner
Oct. 2007
Organic Macromolecules
• Organic chemistry: the study of compounds
containing carbon atoms
http://csi.chemie.tu-darmstadt.de/ak/immel/tutorials/structures/index.jpg
I. The Chemistry of Carbon & Life
A. Carbon: 4 valence electrons to form covalent bonds
B. Bonds with: H, O, P, S, N, & other carbons
C. Bonds may be single, double, triple covalent bonds
shaped in rings or chains
D. Carbon has great versatility (flexibility)
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II. Macromolecules
A. Macromolecules: large molecules made from
smaller ones
1. Formed by polymerization (large built by small)
B. Monomers join to form polymers
C. 4 groups of organic compounds: carbohydrates,
lipids, nucleic acids, & proteins
III. Carbohydrates
A.
B.
C.
D.
Carbohydrates: made of C, H, O in a ratio of 1:2:1
Used as a source of energy & structural purposes
Starch polymers are sugar molecules
Simple sugars are called monosaccharides (mono means one,
saccharide means sugar)
1. Glucose: blood sugar
2. Galactose: milk sugar
3. Fructose: fruit sugar
4. Isomers: have the same empirical formula C6H12O6, but
different structural formulas
III. Carbohydrates
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III. Carbohydrates
E. Two monosaccharides form a disaccharide (di means
2 and saccharide means sugar)
1. Sucrose (table sugar): fructose + glucose
2. Lactose (milk sugar): galactose + glucose
3. Maltose (malt sugar): glucose + glucose
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III. Carbohydrates
F. Polysaccharides: formed from many
monosaccharides and called starches
1. Animals store polysaccharides in a form called
glycogen (animal starch) which are stored in the liver
and muscles and help supply energy for movement
2. Plants store starch as cellulose which gives them
strength and rigidity. It is also not digestible by
animals (fiber).
IV. Lipids
A. Lipids are not soluble in water and are made mostly
of C and H.
B. Lipids store energy and are important in membranes
and waterproof coverings.
C. Composed of fatty acids (monomers) & glycerol
1. Carboxyl head is hydrophilic (loves water)
2. Hydrocarbon tail is hydrophobic (fears water)
D. Single bonded lipids are saturated, double bonded
lipids are unsaturated, & multiple double bonds are
polyunsaturated
IV. Lipids
F. Types of Lipids
1. Triglycerides: 3 fatty acids and 1 glycerol
a. oils: liquid at room temp., unsaturated, come
from plants (olive oil, veggie oil)
b. fats: solid at room temp., & come from animals
(lard)
2. Wax: long, fatty acid and long alcohol group
(ear wax clears the ear canal)
3. Steroids: composed of 4 carbon chains and act as
hormones
and chemical messengers
V. Nucleic Acids
A. Nucleic acids: store and transmit hereditary or
genetic information
B. Formed by nucleotide monomers, 5 carbon sugar,
phosphate group and nitrogen base
C. DNA: deoxyribonucleic acid
D. RNA: ribonucleic acid
VI. Proteins
A. Proteins: composed of N, C, H, O
B. Polymers called amino acids
1. Amine (NH2) on one end, carboxyl (COOH) on
the other end, and H and R groups
a. portion that differs: R-group
2. More than 20 different amino acids in nature
3. Sequence of amino acids determines the protein
C. 2 amino acids joined by a peptide bond forms a
dipeptide. A long chain is called a polypeptide.
D. Proteins help control the rate of reactions, form
bones, transport substances, fight diseases
E. Proteins can have up to 4 levels of organization
VII. Enzymes
A. Enzymes: proteins that act as biological catalysts
1. Catalyst: substance that speeds up the rate of a
reaction
a. lowers the activation energy (energy needed to
start the reaction)
B. Enzymes work on specific substances called
substrates
C. Enzymes are very specific, name is usually derived
from the reaction it catalyzes (Ex: carbonic
anhydrase and alcohol dehydrogenase)
Enzyme Specific
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Enzyme Reaction Effects
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