Atoms and Organic Compounds

Our journey begins here.

Atoms and Atomic Structure

Atomic number = # of protons (and electrons if atom has no charge)Atomic mass = protons (1amu) + neutrons(1amu)

Information from the periodic table of elements

Calcium: atomic #of 12 atomic mass of 24 charge = 0

Determine the # of protons, neutrons and electrons

PRACTICE PROBLEMS

Answer:

Protons = 12

Electrons = 12

Neutrons = 12

Sodium (Na): atomic # 11 atomic mass of 23 charge = 0

Determine the # of protons, neutrons and electrons

Answer:

Protons = 11

Electrons = 11

Neutrons = 12

Drawing electron arrangements 2 electrons in the first level8 electrons in the second level8 electrons in the third level

Draw the electrons around an atom that has atomic number of 12

Why Do Atoms Bond?

Atoms without full outer shells are considered “Reactive” or unstable atoms.

Atoms with full outer shells are considered STABLEThey do not bond with other atoms

For Example:

Draw the atom neon

Atomic # 10

For Example:

Draw the atom Li

Atomic # 3

How to make a STABLE atom1st Way:

IONIC BOND: results from the transfer of electrons

Another Way To Make a STABLE Atom

2nd Way:

Covalent bond: results from the sharing of electrons

Why is Carbon So Cool?

Carbon needs four electrons to become stable

Four electrons = Four bonds

Four bonds = LARGE MOLECULES!

Main Ingredient of Organic Molecules = Carbon

Large molecules will contain CARBON!

CHNOPS MOST POPULAR

Vocabulary

Organic Molecules: Carbon based• Hydrocarbons: Organic molecules composed of

only carbon and hydrogen– Ex: Methane CH4 Most abundant hydrocarbon in

natural gas (Fuel used to heat homes)– Most hydrocarbons = important fuels– Lipids contain long hydrocarbon chains In our body

they are the energy storing fat molecules

Inorganic Molecules: Non-carbon based• Ex: H2O (water), NH3 (ammonia), O2 (oxygen)

Vocabulary Terms Continued…

• Organic compounds– Large molecules built from many simpler,

smaller molecular units called monomers– Monomers are linked together to form

polymers• Monomer + Monomer = Polymer

• MONO = One

• POLY = Many

Carbohydrates

General Chemical formula for simple carbohydrateC6H12O6

Open chain structure Ring-like Structure shape

Simple Carbohydrates

MONOSACCHARIDES

glucose

fructose

galactose

C6H12O6

What do you notice?

Isomeres: same chemical formula, different shape

Organic Compounds

Carbohydrates

carbon

hydrogen

oxygen

C6H12O6

Carbohydrates

MONOSACCHARIDESONE SUGAR

Glucose

Fructose

DISACCHARIDESTWO SUGARS

Sucrose

Lactose

POLYSACCHARIDESMANY SUGARS

Starch (many glucose monomers)Glycogen (many glucose monomers)

Cellulose (many glucose monomers)

Monosaccharides

• Sugar molecules – Quick Energy – GLUCOSE – Energy storage– FRUCTOSE – Found in Fruit– GALACTOSE – Found in milk products & also

produced in the body

** Honey – Contains both glucose & fructose

DISACCHARIDES

Di= two

Glucose + fructose = sucrose

Glucose + galactose= lactose

Glucose + glucose = maltose

Disaccharides

• Sucrose:– Major carbohydrate in plant sap

nourishes all parts of the plant– Maple Syrup– Table sugar processed from the

stems of sugarcane or the roots of sugar beets

• Lactose:– Found in milk, yogurt, cheese, ice

cream, mayo, medications

Complex CarbohyratesPOLYSACCHARIDE (many)

1) Starch --- plant storage/what we eat

2) Glycogen--- animal storage in liver/muscles

3) Cellulose--- makes cell walls

4) Chitin --- exoskeleton of insects

Polysaccharide Functions

1) Starch plant storage/what we eat (Ex. Potatoes)

2) Glycogen animal storage in liver/muscles3) Cellulose makes cell walls

4) Chitin Insects exoskeleton (Tick)

• Primary source of energy! – Quick or long term

Polysaccharides

• STARCH– Found in plant cells consists entirely of

glucose monomers– Plant cells break down starch molecules

stored glucose becomes available for energy to perform work

– Foods high in starch Potatoes, rice, corn• * Humans are able to use the plant starch as food

by breaking it down during digestion

Glycogen

• Animal cells – Humans/Turkeys store excess

sugar in the form of glycogen

• Glycogen = Chain of many glucose molecules

Polysaccharides in you?

• We store glucose in long chains called GLYCOGEN in our liver. The liver can release the glycogen and break it down into glucose when we need more energy. Insulin helps do this.

Cellulose

• Polysaccharide in plants – Made of glucose monomers

• Serve as building materials– Protect and stiffen the plant– Example = Cellulose makes broccoli stems

rigid

• Most animals, including people, cannot digest cellulose = Fiber (Passes unchanged through our digestive system)

Carbohydrates

• What is the monomer of a carbohydrate called?– Monosaccharide Simple Sugar

• What is the polymer of a carbohydrate called?– Disaccharide 2 sugar units linked– Polysaccharide Many sugar units linked

Organic Compound

Composed of… 4 Forms

LipidsCarbon

HydrogenOxygen

FatsOils

WaxesSteroids

Cell membranes are made of lipids

LIPIDS• Monomers:

– Glycerol + Fatty Acids = TRIGLYCERIDE

Complicated Simple

Lipids

• Glycerol– 3-carbon backbone – Attached to 3 fatty acid chains

H – CH – O

H – C – O

H- CH - O

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

Organic Compounds

Carbohydrates Lipids

carbon

hydrogen

oxygen

C6H12O6

carbon

oxygen

hydrogen

Characteristics of Lipids

• Contain– A LOT of CARBON and HYDROGEN– Very LITTLE OXYGEN

• Results in lipid molecules being Hydrophobic Lipids do NOT mix with water

• Hydrophobic example Salad dressing…– Oil’s inability to mix with water

• Typical of this class of water-fearing or “hydrophobic” compounds

Lipids• Functions of Lipids

– Required for the absorption of fat soluble vitamins– Increase the flavor of food– Provide a feeling of fullness– Cushion our organs – Provide our bodies with insulation– Steroids

• Circulate in our body as chemical signals– Fats

• Store these high energy yielding molecules– Phospholipids

• Act as a boundary Form the plasma membrane of a cell

Two Types of Lipids

• Fatty acid tails can be saturated

Notice the amount of hydrogen

• Fatty acid tails can be unsaturated

Notice the kinks!Notice the amount of hydrogen

Saturated Fats• All 3 fatty acid chains contain the maximum number of

hydrogen atoms– All carbon atoms in the fatty acid chains form single bonds with each

other– Solid at room temperature– Examples: Most animal fats, lard, butter Heart disease

H – CH – O

H – C – O

H- CH - O

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

Properties of Saturated Fats

• Saturated fats are solid at room temperature

Notice how dense the structure is with all the hydrogen

Unsaturated Fats• Contain less than the maximum possible number

of hydrogen atoms in one or more of its fatty acids– Some of the carbon atoms are double bonded– Ex: Fats in fruits, vegetables, fish, corn oil, olive oil, (Essential fatty

acids)

H – CH – O

H – C – O

H- CH - O

CO – CH2 - CH2 – CH = CH – CH2 - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH = CH - CH2 – CH2 – CH2 – CH3

CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3

Unsaturated Fats

• Functions of Essential Fatty acids– Regulate blood pressure– Help synthesize and repair vital cell parts

Unsaturated Fats are liquid at room temperature

Notice fewer hydrogenNotice the kinksBecomes less dense as a result

Properties of Unsaturated Fats

Unsaturated Fats

• Monounsaturated?– 1 double bond in a fatty acid tail

• Polyunsaturated?– More than 1 double bond in a fatty acid tail

What are Trans Fats?

Hydrogen atoms are crowded on one side of the molecule, causing bending (kinks)

Hydrogen atoms are not crowded, the chain does not bend (kink)

Straight = increased density = solid at room temperature.

Other molecules and enzymes find it more difficult to bind to them

What Causes Trans Fats? Originally, the double bonds in unsaturated fatty acids

were weakened by either natural or industrial processes

Some Processes include1) Partial hydrogenation (chemically adding hydrogen)2) Repeated heating of oils

  • Naturally occurring trans fats can be found in some animal

products, such as dairy products and beef fat • The trans isomer is produced by bacteria in the

gastrointestinal tract of cattle and other ruminants. 

Other Types of LipidsSteroids

Classified as lipids because they are hydrophobic, but very

different in structure

Testosterone: male sex hormone

Estrogen: female sex hormone

Cholesterol: component of cell membrane and starting point for other steroids

What Does High Cholesterol Mean?

Triglycerides + cholesterol combine with protein to form lipoproteins (fat-protein packages that travel through the bloodstream)

They help deliver nutrients to the body. 

Come in two forms1) Low-density lipoprotein (LDL)

(consists of as much as 75% cholesterol)

2) High-density lipoprotein (HDL) “good cholesterol” (20-30% cholesterol)

FunctionHDL is to remove excess cholesterol from cells and arterial walls and transport it back to the liver for disposal

Your LDL to HDL ratio is high

Trans fats increase this

UnsaturatedFats increase

this

STEROIDS

Chemical Signals – Estrogen, testosterone = sex hormones

Best known steroid = CHOLESTROL

* Essential molecule found in cell membranes

* Starting point from which your body produces all other steroids

* Bad reputation Link to cardiovascular disease

Organic Compounds

Carbohydrates Lipids Proteins

carbon

hydrogen

oxygen

C6H12O6

carbon

oxygen

hydrogen

carbon

oxygen

hydrogen

Nitrogen

PROTEINS

• Polymer constructed from a set of just 20 different kinds of monomers called

• Amino Acids

• Essential amino acids

• We cannot create ourselves

• Must be consumed in our diet in order to make a particular protein

Functions of Proteins

• Make up many of the structural components of organisms– Collagen

• Holds tissues together

– Keratin• Strengthens hair, skin, nails, horns, feathers

• Circulate in the blood– Hemoglobin

• Protein responsible for carrying oxygen within our red blood cells, that circulate throughout our body

Functions of Proteins

• Make up muscles

• Provide long term nutrient storage

• Defend the body from harmful microorganisms

• Act as signals

• Glycoproteins– Lubricate joints

• Enzymes– Proteins that speed up chemical reactions in cells

Protein Structure

• Proteins– Unique 3-dimensional structure

• Corresponds to a specific function• Amino Acid Monomers:

(Amino Group) NH2 – CH – COOH (Carboxyl Group)

Unique Side Group

* Side group or “R group” Responsible for the chemical properties of each amino acid

Building a Protein

• Cells link amino acids together into a POLYPEPTIDE chain– (Each link = Dehydration reaction)– At least 100 amino acids long

• Proteins– Composed of 1 or more polypeptide chains

Building a Protein

• Order of amino acids makes each polypeptide chain unique

• Your body can make an enormous variety of proteins – by arranging different amino acids in different orders

• Similarity between English language – 26 letters thousands of different words

• Proteins: 20 different “letters” = amino acids thousands of different proteins

Protein Shape• A protein in the simple form of amino acids

linked together cannot function properly– Compare this to a strand of yarn and a

finished sweater• Functional sweater = yarn that has been carefully

knitted in a particular manner

– Functional protein• Consists of 1 or more polypeptides precisely

twisted, folded, and coiled in a particular manner

Protein Shape

• Sequence of amino acids contributes to the way the protein folds – Some amino acid side chains bond with each

other• These forces help to fold a polypeptide and to

keep if folded

Protein Shape

• Denaturation – Protein is exposed to an unfavorable change

in temperature or pH• Causes the protein to unravel and lose its normal

shape

– Ex: Frying an egg• Egg white changes from a clear liquid to a white

solid