Basic Chemistry and Organic Compounds

Atoms: smallest unit of matter

• Protons: + charge, in nucleus• Neutrons: 0 charge, in nucleus• Electrons: - charge, in electron cloud

Compounds/Molecules: two or more atoms “stuck” together

• 1. Covalent Bonds: atoms share electrons

• 2. Ionic Bonds: atoms “steal” electrons

– Ion: a charged particle (Na+ or Cl-

Chemical formula: a written representation of a compound

•C6H12O6 = glucose

•H2O = water

•CO2 = carbon dioxide

Structural formula: shows how atoms are bonded together

Acids, Bases, and pH

Acids: any compound that produces hydrogen ions (H+) in water

• Examples: – Lemons– Stomach acid– Sulfuric acid (battery acid)

Bases: produce hydroxide ions (OH-) in water

• Examples:– Ammonia– Draino– Soap

pH scale: a scale from 1-14 measuring the amount of H+ ions in a substance

Neutralization reaction

• Acid + Base Water + Salt

• HCl + NaOH H20 + NaCl

Indicators: change colors in response to a particular chemical

• Red and blue litmus paper

• Phenolphthalein

• pH paper

How do pH levels affect life?

• Soil pH• Water pH• Stomach pH• Blood pH

Elements of Life

The four most abundant elements in living things are…

• Carbon• Hydrogen• Oxygen• Nitrogen

•CHON

Other elements present in living things…

• Iron• Potassium• Sodium• Chlorine• Sulfur• Calcium• ….

Organic Compounds: compounds that contain both carbon and hydrogen

• C6H12O6 = glucose

• CH4 = methane

• C3H8 = propane

Inorganic compounds: anything that is not organic

• NaCl = salt

• CO2 = carbon dioxide

• H2O = water

Carbon will bond to four other elements.

Carbohydrates: compounds of Carbon, Hydrogen and Oxygen

• Used as an energy source in your body.

• Simple sugars : fruit, candy

• Complex carbohydrates: pasta, potatoes

Monosaccharides:

• Mono = 1• Saccharide = sugar

• Also known as simple sugars: the building blocks of carbohydrates

Simple sugars

• Glucose• Fructose• Glacatose

Disaccharaides:

• Di = 2• Saccharide = sugar• Examples: Sucrose, Lactose,

Maltose

Polysaccharides:

• Poly = many• Saccharaide = sugar• Examples:

– Starch: in plants (potatoes, corn)– Glycogen: in animals (in liver)– Cellulose: in plants (wood, lettuce, celery)– Chitin: in fungus and insects

(exoskeleton)

Making polymers:

• Dehydration synthesis– Dehydration =

lacking water– Synthesis = to

make

Breaking down polymers

• Hydrolysis– Hydro = water– Lysis = to split

Lipids: fats, oils, waxes

• Made of C, H, O• Used as stored energy in body

Lipids are made of…

• A glycerol molecule

• 3 fatty acid chains

Examples of lipids:

• Oil• Ear wax• Cholesterol• Estrogen and testosterone• fat

• Saturated fats:– All carbons have single bonds. – Solid at room temperature

Unsaturated fats:– Some carbons have double or triple

bonds– Liquid at room temperature

• Saturated Fats * Unsaturated Fats

Proteins

• Made of carbon, hydrogen, oxygen and nitrogen (CHON)

• The building block of proteins are amino acids

Examples of proteins in your body:

• Muscles• Hair• Fingernails• Bones• Hormones

Structure of amino acids

• Amino acid

• Dipeptide

Proteins are made of

• Polypeptides– Or a chain/polymer of amino acids.– There are 20 different kinds of amino

acids– Their order and length of the chain

makes each protein different.

Protein shape is very important!

• Amino acid chains will coil and fold into a specific shape

Nucleic acids:• Made of C, H, O, N, and Phosphorous

• Examples are DNA and RNA

• Building blocks are – Sugar– Phosphate– Nitrogen Base

Enzymes:

• A protein that speeds up chemical reactions.

• Enzymes are shape specific.

Enzymes are shape specific

Catalyst:• A molecule that speeds up a

reaction without being changed during the reaction.

• Enzymes are biological catalysts.

• Active site: the part of the enzyme that interacts with the substrate.

• Substrate: the substance the enzyme is altering.

Lock and Key Model

• The substrate only fits onto a particular enzyme like a key in a lock.

Induced-fit Model

• The enzyme changes shape slightly after it connects with the substrate.

Factors that affect enzyme action• Temperature

– Enzymes have an optimal temperature

– If enzymes become too hot, they will denature which changes their shape.

Factors that affect enzyme action

• pH– Enzymes have an optimal pH.

Concentration of enzyme and substrate• The more substrate there is, the

faster the reaction is.

Co-enzymes

• A molecule such as a vitamin that completes the shape of the enzyme.

Uses of Enzymes

• Baking: enzymes in yeast break starches into sugar and carbon dioxide which raises the dough.

• The enzyme trypsin is used to predigest baby foods.

Meat tenderizers

• Enzymes in the tenderizer starts to break down the proteins in the meat making it softer.

Paper industry:

• Enzymes are used to whiten paper, soften the fibers, and promote ink removal from recycled paper

Detergents:

• Enzymes can be added to detergents which will help remove stains.

Jeans:

• Enzymes are used to make jeans look worn and feel softer.