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Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Organic Molecules = Living Molecules
Defined by the Presence of Carbon that acts to Hold Together
these large, complex molecules.
Carbon
C
The Backbone
= Buddy.
3-D, Shares e-,
can bond with
most other
atoms!
H, N, and O are the
other most common
elements of Organics.
They each have
different Properties
and dictate how
“their” molecules
will act.
Carbohydrates
• Carbohydrates are the most abundant and widespread
organic molecules on earth and are essential to all living
things.
• Carbohydrates are formed by green plants from carbondioxide and water during photosynthesis.
• Carbohydrates are energy sources and essential structural
components.
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Carbohydrates = Sugars. Defined by the presence of lots of
Oxygen – specifically 2 H’s per O per C (“Carbo” “Hydrate”).
Usually end in the suffix “-ose”. i.e. glucose, sucrose, lactose,…
Monosaccharides –
C6H12O6
Disaccharides –
C12H24O12
Small.
Sweet.
Energy Sources.
Soluble in Water.
Bind to your
Tastebuds.
Found in Beets
and cane sugar
End in “ose”
Easily Used
Broken down.
Easy to Transport.
Found in grapes,
fruit and honey.
You Like Them!
Energy NOW!
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Carbohydrates = Sugars. Defined by the presence of lots of
Oxygen – specifically 2 H’s per O per C (“Carbo” “Hydrate”).
Polysaccharides
Repeated Units of
Similar
Monosaccharides.
LOTS of Sugar
Molecules.
Found in breads and
potatoes
Not Sweet!
Starch and
Glycogen.
Cellulose.
Soluble Branched
Molecules.
Straight and
Aligned
Molecules.
Energy Storage in
Cells.
Stick Together
and Not Soluble.
Easily Broken.
Wood!
Testing for Carbohydrates
• Testing for the presence of
starch (complex sugar)
Lugol's reagent (iodine
solution) changes from
yellowish-brown to dark
purple/black.
• Testing for simple
carbohydrates
(monosaccharides and some
disaccharides)
Benedict's solution is used to
test for simple carbohydrates.
Benedict's solution is a blue
colored liquid that contains
copper ions. When Benedict's
solution and simple
carbohydrates are heated, the
solution changes to orange red/
brick red.
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Lipids = Fats and Oils. Defined by the near total lack of Oxygen
– Defined by their Inability to Dissolve in Water!
SLOW ENERGY RELEASE. STORED AS FAT!
Triglycerides – The
most common fats.
Composed of 3 fatty acids
– the long molecules made
of MANY bonds
(monomers) that can be
broken (= energy).
Held together by a
Glycerol molecule.
LARGE!
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Lipids = Fats and Oils. Defined by the near total lack of Oxygen
– Defined by their Inability to Dissolve in Water!
Double Bond.
Makes it
“Kink”.
Saturated Fats.
Unsaturated Fats.
Solid Animal Fats.
Liquid Plant Oils.
Straight fatty acids pack
tightly together.
Kinked fatty acids pushed
apart = Loosely together.
Energy Storage, Insulation,
Protection.
Energy Storage, but Oils in
Plants.
Phospholipds – Surround each cell.
Called the Plasma or Cell membrane
Cholesterol – In the membrane. Keeps
phospholipids together when it is hot and
separated when it is cold.
Testing for Lipids
• Brown paper test
As we all know from
experience, lipids
leave translucent spots
(grease spots) on
unglazed brown paper
bags.
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Proteins. Not Energy Sources typically because Proteins carry
out critical functions in the Cell/Body.
“R” Group
“R” Group
Amino Acids are the “building
blocks” of Protein.
They can bind together with
Peptide Bonds.
They each possess an exposed “R”
group that gives the 20 different
amino acids distinct properties.
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Proteins. Start as serially connected Amino Acids (the
Polypeptide Chain) that then Fold-Up into complex and different
shapes. Each Protein works because of their Shape!
R
R
R
R
r
Proteins Fold-Up due to the
Interactions of the R-Groups.
They can bond together to Fold and
Hold their specific shape under the
correct circumstances.
Hemoglobin →
Amino Acids
→ Polypeptide → Folds-Up
→ Final Shape
Shape is critical since it determines how the protein will function.
If the conditions (pH, temperature, mutation, etc…) change, the
shape will render the protein non-functional = BAD!
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Proteins. Include Enzymes that act as Biological Catalysts.
These critically important molecules vastly increase the speed of
Chemical Reactions to keep pace with a Cell’s Needs!
All about putting the Reactants
in the correct Position!
Testing for Proteins
• Buiret test
Buiret solution is a blue
liquid that changes to
purple when proteins are
present and to pink in the
presence of short chains of
polypeptides. The copper
atom of the biuret solution
reacts with the peptide
bonds to cause the color
change.
Organic Molecules
You need to be able to Identify and understand the
Function/Attributes of the different Molecules.
Nucleic Acids. The large molecules responsible for carrying
Genetic Information. DNA and RNA!
P
Base
B
B
B
P
Base
B
B
Base
Base
Formed by Nucleotides.
These molecules bind together
to form huge chains that
possess exposed Nitrogen Bases.
The Bases “ARE” the Genetic
Information!
Because they are exposed
they can be “read” and used
to control the Cell/Body.
The Sugar and Phosphate act
to hold them together.