Download Organic Compounds Powerpoint

Carbon Compounds
• Organic Chemistry – the study of all
compounds that contain bonds between
carbon atoms.
• Carbon has 4 electron in is outside orbital
– each can form a strong covalent bond
– bonds with many elements including other
carbon atoms
• forms carbon rings and chains, millions of
complex structures
The most important biological compounds are polymers
Polymers (poly = many)
 The polymers are: proteins, carbohydrates, lipids (fats),
and nucleic acids (DNA/RNA).
 A polymer is made up of a chain of many
monomers linked together
MONOMERS (mono = one)
Monomers are: amino acids, sugars, fatty acids, and
nucleotides.
These are made (dehydration synthesis) or broken
down (hydrolysis) over and over in living cells.
macromolecules
Large polymers are also called _______________
Macromolecules are formed by
joining monomers usually
_________________,
by reactions involving the loss
of water =
DEHYDRATION SYNTHESIS
________________________.
Note: enzymes that
speed up dehydration
synthesis reactions
are called
dehydrogenases
_____________.
Chains of monomers
are called POLYMERS
_________
HYDROLYSIS
The breaking of a polymer into units is ______________
(i.e. done by adding water to polymer).
H
H
H
H
Note: enzymes that
speed up hydrolysis
reactions are called
hydrolases
__________
Monomers (sub units)
Polymers
Polymers
a)
b)
c)
d)
Polymers
a) Carbohydrates
b)
c)
d)
Polymers
a) Carbohydrates
b)
c)
d)
Hydrolysis
Polymers
a) Carbohydrates
b)
c)
d)
H2 O
Hydrolysis
Energy
Polymers
a) Carbohydrates
b)
c)
d)
Hydrolysis
Monomers
a) Simple sugars
b)
c)
d)
Energy
Polymers
a) Carbohydrates
b)
c)
d)
H2 O
Hydrolysis
Monomers
a) Simple sugars
b)
c)
d)
Energy
Polymers
a) Carbohydrates
b)
c)
d)
Dehydration
Synthesis
H2 O
Hydrolysis
Monomers
a) Simple sugars
b)
c)
d)
Energy
H2 O
Polymers
a) Carbohydrates
b)
c)
d)
Dehydration
Synthesis
Energy
H2 O
Hydrolysis
Monomers
a) Simple sugars
b)
c)
d)
Energy
H2 O
Polymers
a) Carbohydrates
b) Proteins
c)
d)
Dehydration
Synthesis
Energy
H2 O
Hydrolysis
Monomers
a) Simple sugars
b) Amino Acid
c)
d)
Energy
H2 O
Polymers
a) Carbohydrates
b) Proteins
c) Lipids (Fats)
d)
Dehydration
Synthesis
Energy
H2 O
Hydrolysis
Monomers
a) Simple sugars
b) Amino Acid
c) Fatty Acids & Glycerol
d)
Energy
H2 O
Polymers
a) Carbohydrates
b) Proteins
c) Lipids (Fats)
d) Nucleic Acids (DNA/RNA)
Dehydration
Synthesis
Energy
H2 O
Hydrolysis
Monomers
a) Simple sugars
b) Amino Acid
c) Fatty Acids & Glycerol
d)
Energy
H2 O
Polymers
a) Carbohydrates
b) Proteins
c) Lipids (fats)
d) DNA/RNA (nucleic acids)
H2 O
These reactions require:
Dehydration
Synthesis
1. ATP energy
2. Water
Hydrolysis
3. Enzymes
Monomers
a) Simple sugars
b) Amino Acids
c) Fatty Acids & Glycerol
d) Nucleotides
Energy
Sugars are also known as saccarides.
Carbohydrates usually end in ‘ose’.
The basic sugar molecule is GLUCOSE: C6 H12 O6.
Glucose has a ring structure.
Other monosaccharides include fructose, ribose, deoxyribose
When two sugars bind together via DEHYDRATION
SYNTHESIS a disaccharide is formed.
• glucose + glucose forms the sugar maltose
• glucose + fructose forms the sugar sucrose
• galactose + glucose forms the sugar lactose
When many sugars bind together via dehydration synthesis
four types of polysaccharides may be formed:
• Starch
• Glycogen
• Cellulose
• Chitin
•
The cell walls of plants.
•
They are long chains of glucose molecules with no
side chains.
•
No mammal can break this bond
•
This is why we cannot digest cellulose = FIBER.
• Plants store their energy as starch
• Is made up of many glucose molecules linked together
• Starch has few side chains
•
Animals store their energy (extra glucose) as
glycogen
• We store glycogen in our liver and muscles
• Is made up of many glucose molecules linked together
• Has many side chains
•
Made by animals and fungi
•
Very strong
• Makes structures like exo-skeletons, fingernails, claws,
and beaks
1. Energy: when the bonds between Carbon atoms
are broken, the energy released can be used by
cells.
• Carbohydrates are the primary
energy molecules for all life.
2. Structural: Cellulose is the major
structural compound in plants
Lipids are made up of the elements C H O but in no set
ratio.
Lipids are large molecules that are insoluble in water.
Composed of 3 fatty acids bonded to 1 glycerol.
1. Saturated fats:
• There are no double bonds in the carbon chains
of the fatty acids.
• The carbons are filled with hydrogens.
• Unhealthy.
• They mostly come from animals.
• Become solid at room temperature.
Examples: lard, butter, animal fats…
2. Unsaturated fats:
• There are one (monounsaturated) or
more double bonds (polyunsaturated).
• Mostly come from plants.
• They are liquid at room temperature.
• Healthy
Examples: olive oil, corn oil, palm oil…
Are used to make up the two layered cell membrane of all
cells.
• The overall structure has two different ends
– The phosphate head is water soluble (hydrophilic)
– The fatty acid tails is not water soluble (hydrophobic)
Steroids structurally look very different
from lipids, but are also water
insoluble.
They are made up of 4 Carbon ring
molecules fused together.
Examples: testosterone, estrogen,
cholesterol, and vitamin D.
Used as sex hormones
1. Long term storage for energy (more efficient
spacewise than glycogen or starch).
2. Insulation and protection in animals
3. Making some hormones (steroids)
4. Structure of cell membranes.
Without lipids, we would have no cells.
1. Proteins are made up of the elements C H O and
N (but in no set ratio).
2. Proteins are chains of Amino Acids (usually 75
or more) that bond together via dehydration
synthesis.
3. 40% of the average human body is made up of
protein.
1. The building blocks of Proteins are amino acids.
2. There are three parts to an amino acids:
1. Amino Group (NH2 or NH3+) acts as a base
(accepts H+)
2. Carboxyl Group (COOH or COO-) acts as an
acid (donates H+)
3. R Group: there are 20
different possible R groups
The amino acids bind together
with a peptide bond.
The PEPTIDE bond is formed
between C and N through
dehydration synthesis.
Bonding continues until ultimately you end up with a
POLYPEPTIDE (which can have anywhere between 30
to 30,000 amino acids).
Another name for a polypeptide is protein.
Every protein is different because the ORDER of
amino acids is different.
The chains come together differently due to the
order of the different R groups and how they
bond together.
This structural difference also makes the proteins
functionally different.
This is the first level of how
proteins are formed.
It is simply the order of amino acids joined
together with peptide bonds.
If you change the order of amino acids, the
protein may not be able to do its job.
This is the second step in the formation of a protein.
The Hydrogen bonding causes the chain of amino
acids to twist into either a spiral called an alpha helix
or a beta pleated sheet.
The next interactions take place between the R groups of the
amino acids .
Some R groups are reactive and will interact with other reactive
R groups in the chain.
It is the 3-D shape that will determine the protein’s job or role in
the body.
The last level in protein formation is not seen in all proteins.
However, some proteins are actually 2 or more molecules
joined to form a functional protein. They are held together
with an ionic bond.
Two examples:
Insulin has 2 subunits
Hemoglobin has 4 subunits.
Peptide Bonds
Hydrogen Bonds
Interactions between R
groups
Ionic Bonds
The final shape of a protein (its tertiary or quaternary structure) is
very specific and enables it to do its job/function.
Any change in a proteins’ shape will affect its function.
Denaturation is when a protein's structure is lost.
When a protein is
denatured, the protein
can’t do its job and
becomes useless.
How can this happen? There are three common ways:
1. Temperature:
High temperatures affect the weak Hydrogen bonds and can
distort or break them, thus changing the structural shape.
A slight increase in temperature an
cause a reversible change (ie: fever).
A high temperature increase can
cause an irreversible change
(ie: cooking an egg).
How can this happen? There are three common ways:
2. Chemicals:
Heavy metals such as lead and mercury
are large atoms that are attracted the R
groups of amino acids.
They bond to the R group and distort
the protein’s shape.
This is usually irreversible (they usually
don’t want to ‘let go’).
How can this happen? There are three common ways:
3. pH:
As some of the R groups are acids and some are bases,
every protein (enzyme) has a preferred pH.
Any change in pH causes a
change in the acid-base R
group interactions and this will
change the shape of the protein.
1. Structural: proteins help make up all structures in living things
Like:
Keratin: nails, hair,
horns, feathers
Actin & Myosin: muscle
proteins
Collagen: bones, teeth, cartilage, tendon,
ligament, blood vessels, skin matrix
2. Functional: other proteins help us to keep our bodies
functioning properly and to digest our food.
Enzymes:
are proteins that
are catalysts which speed up
reactions and control all cell
activities.
Hemoglobin
3.Food Source: once we have used up all of our
carbohydrates and fats, proteins will be used for
energy.
Proteins are worth the least amount of energy
per gram.
Nucleic Acids are made up of the elements C H O P and N
(but in no set ratio).
Are found in the nucleus of cells.
There are two types, both of which are very LARGE.
1. DNA: Deoxyribonucleic Acid
2. RNA: Ribonucleic Acid
All nucleic acids are composed of units called NUCLEOTIDES,
which are composed of three sub-molecules:
1. Sugar (ribose or deoxyribose)
2. Phosphate
3. Nitrogen Base
They are formed by
joining their subunits
together via dehydration
synthesis (nucleotide +
nucleotide … = nucleic
acid).
This is quite a complex
process to which we will
devote an entire unit to.
a)Directs and controls all cell activities
by making all of the proteins and
enzymes
b) Contains all of the genetic
information necessary to make one
complete organism of very exact
specifications
RNA is made by DNA.
It is not confined to the nucleus, it moves
out of the nucleus into the cytoplasm of
the cell.
The function of RNA is to assist
DNA in making proteins.