Ch. 2 Notes Organic Chemistry - Carmel Clay Schools chemistry chapter 2 notes 2-3. what is organic?

ORGANIC CHEMISTRY

CHAPTER 2 NOTES 2-3

WHAT IS ORGANIC?

Define organic: ________________________________

All Living Things are made of:

50-95% H2O

The rest = CHONPSCarbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur

Less than 1/2% = vital ions

– Ca Ca2+ 2+, Na , Na+, Mg , Mg2+ 2+, etc.

Define inorganic: any compound that does not contain the element carbon (except: CO2)

CARBON

Why is carbon so important?

· C has four bonding sites

· C can bond to any other element

· C can bond with other C to form chains

http://www.npr.org/news/specials/climate/vid

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CHAINS, BRANCHED CHAIN, RING

C chains can be straight, branched or rings

· C can form single, double or triple bonds with

itself.

single: C-C double: C=C triple: CC

NOTE: No other element comes close to

carbon’s versatility.

POLYMERIZATION- THE MAKING OF MOLECULES

Large molecules that make up living things are

called macromolecules.(fats, proteins,

carbohydrates)

Macromolecules are made by a process called

polymerization.

monomers join together in a long chain to

make large molecules called polymers or

macromolecules.

ALL LIVING THINGS ARE MADE OF THESE 4

BIOLOGICAL MOLECULES

Carbohydrates

Proteins

Lipids/ fats

Nucleic acids

1)CARBOHYDRATES

Function: to store and release energy and form structural materials in plants.

Structure:

Made out of C, H, and O

Usually have a ratio of 1C: 2H: 1O

CARBOHYDRATES

Carbohydrates can be isomers (have the same

chemical formula but a different 3-D shape) of

each other.

MONOSACCHARIDES

Carbohydrates can be simple sugars or more complex carbohydrates.

Single or simple sugars are called monosaccharides. GLUCOSE is the most important monosaccharide!!

1. glucose (the sugar plants make)

2. fructose (fruit sugar)

3. galactose (a monomer of milk sugar)

DISACCHARIDES

When two monosaccharides are put together it

makes a disaccharide.

1. sucrose (table sugar)glucose+fructose

2. maltose (malt sugar) glucose+

3. lactose (milk sugar) glucose+galactose

POLYSACCHARIDES

When many, many monosaccharides are put

together in a long chain, it makes a complex

carbohydrate or polysaccharide.

1. starch (stored excess sugar in plants)

2. glycogen (stored excess sugar in animals)

3. cellulose (builds cell walls in plants)

MAKING OF CARBOHYDRATES:

Carbohydrates are made by a process called

dehydration synthesis: the making of a large

molecule from several smaller molecules with

the removal of water.

Primary Function of

Carbs: Energy

BREAKING DOWN:

Carbohydrates are broken down by a process

called hydrolysis: the breaking down of a large

molecule into several smaller molecules with

the addition of water.

Prefix: Hydro- means water added

2)LIPIDS/FATS

Function: long-term energy storage, insulation, the making of cell membranes, and chemical messengers

Structure:

Made out of C, H and O

Have a large proportion of C-H bonds and very few O

(ie) C57H110O6

FATS

Lipids are insoluble in water (because they are

non-polar and water is polar.)

Common categories are fats, oils and waxes.

LIPIDS/ FATS

The monomers of a lipid are a glycerol

molecule and three fatty acid molecules.

Lipids may be made out of saturated,

unsaturated or polyunsaturated fatty acids.

SATURATED FATS

Saturated fats: All the C-C bonds are single.

contain the maximum number of hydrogen

atoms.

solid at room temperature.

ie) dairy, meat fat, butter

UNSATURATED FATS

Unsaturated fats: one or more of the C=C

bonds are double or triple. Usually liquid at

room temperature.

ie) peanut, corn, or olive oils

POLYUNSATURATED FATS

Polyunsaturated fats: have many double or

triple C=C bonds. Easy for the body to break

down.

ie) canola oil, vegetable oil

PARTS OF A LIPID/ FAT

Function of fat: Store

energyMore energy stored in bonds of lipids than in carbs.Fat: 9 kcal/gram food energyCarbs: 4 kcal/gram food energy

3)NUCLEIC ACIDS

NUCLEIC ACIDS

Function: stores genetic information in cells in

the form of a code.

Structure:

Made up of C, H, O, N and P

Nucleic acids are long polymers of monomers

called nucleotides.

NUCLEOTIDES

Nucleotides:

1. 5-C sugar (either ribose or deoxyribose)

2. nitrogen base (four different types)

3. phosphate group

NOTE: the two different types of nucleic acids are DNA and RNA

4)PROTEINS

Elements: C, H, O, N (nitrogen)

Humans:50,000-100,000 different proteins

Subunit:

Amino acids

20 amino acids in all living systems

STRUCTURE: ALANINE SERINE

Structure of an amino acid:

1. amine group (-NH2)

2. carboxyl group (-COOH)

3. R-group (differs for the 20 different amino

acids)

AMINO ACIDS

13 of the amino acids are essential.

Must be eaten, cannot make

Be careful if eating vegetarian diet

Joined by peptide bonds

Polypeptide: chain of amino acids

Proteins: 100’s – 1000’s of aa’s

Folded shape

4 LEVELS OF ORGANIZATION

1. the sequence of amino acids.

2. amino acids within a chain can be twisted or

folded.

3. the chain itself can be folded resulting in a

3-dimensional shape.

4. specific folded protein chains (shapes) fit

together like puzzle pieces.

Carbon

Compounds

include

that consist of

which contain

that consist of that consist of that consist of

which contain which contain which contain

Carbohydrates Lipids Nucleic acids Proteins

Carbon

Compounds

include

that consist of

which contain

that consist of that consist of that consist of

which contain which contain which contain

Carbohydrates Lipids Nucleic acids Proteins

Sugars and

starchesFats and oils Nucleotides Amino Acids

Carbon,hydrogen,

oxygen

Carbon,hydrogen,

oxygen

Carbon,hydrogen,oxygen, nitrogen,

phosphorus

Carbon,hydrogen,oxygen,

nitrogen,

ENZYMES

Make chemical rxns happen in living

organisms.

Example: salivary amylase in saliva– begins

process of digestion

ENZYMES:

are a special type of protein that acts as a

biological catalyst.

Catalysts speed up a chemical reaction by

lowering the Ea but are not affected

themselves. * (This means that they do not

become part of the product.)

Enzymes can be affected by: changes in pH,

temperature

Enzymes also provide a site where reactants can be brought together to react.

Substrate: the reactants of enzyme-catalyzed reactions.

Active site: an area of the enzyme that fits like a lock and key with the substrate (very specific). The active site and the substrate have complementary shapes. ( ex. Amylase breaks down amylose(starch)

(Lactase breaks down lactose)