Chapter 6.

4
NWRC Bio 30

Organic Chemistry
What is Organic Chemistry? It is defined as the study of hydrocarbons (compounds of hydrogen and carbon) and their derivatives

Carbon
Majority of organic substances and many inorganic composed of Carbon, Hydrogen and maybe other elements Organic chemicals are universal

Carbon
Biological matter Plants Animals Microbes Geological matter Fossil Fuels

Basically everything living or that ever was living contains carbon

Carbon
What is Organic? Organic Chemistry branch of chemistry dealing with carbon. Organic MoleculesMolecules that have carbon.

Carbon
Versatile building blocks Carbon forms four bonds Why? Can effect three dimensional shape of molecules.

Propane

Buckyball

Macromolecules
Four Main large organic molecules

polymers What is a polymer? Made of repeating units What are the repeating units called? Monomers

Macromolecules
What are they? Carbohydrates C, H and O ratio is 1 O 2 H and for every carbon atom Lipids- mostly C and H (fats) Proteins- C, H, O, N and sometimes S Nucleic Acids- H, O, N, P and C

Carbohydrates

Carbohydrates
This is a glucose molecule Its a simple sugar (Monosaccharide) so it represents 1 unit (monomer)

Carbohydrates
This is a sucrose molecule Its a (disaccharide) so it represents 2 units (monomers)

Carbohydrates
Polysaccharides
When simple sugars occur in long chains they are called polysaccharides. Glycogen (stored in the bodys muscles) and cellulose ((cell walls) are examples.

 Monosaccharides (simple sugars; monomers) = energy for cells Glucose: C6H12O6 - (grape sugar, corn sugar, dextrose) Fructose: C6H12O6 - (honey) Galactose: C6H12O6 - (part of milk sugar)

 Disaccharides (double sugars) Maltose = glucose - glucose (brewing beer) Lactose = glucose - galactose (milk sugar) Sucrose = glucose - fructose (table sugar)

 Polysaccharides (long chains of sugar polymers) these sugar polymers are not "sweet" although they are made up of repeating glucose monomers! Storage polymers: starch (plants); glycogen (animals) = energy storage
1-4 linkage of a-glucose (energy reserves used as fuel) Note that animal cells can't make sugars "from scratch", but can polymerize plant sugars into glycogen

Structural polymers: cellulose (plants), chitin (insects, fungi) = structural support

1-4 linkage of b-glucose (plant cell walls are cellulose = "fiber" almost undigestable)

Lipids
Lipids are mostly carbon and hydrogen Lipids are composed of fatty acids, glycerol and other components.

Lipids
Triglycerides are fats that are solid at room temperature. Triglycerides are a type of fat found in your blood. When we eat, our bodies convert any calories it doesn't need to use right away into triglycerides. The triglycerides are stored in our fat cells.

Lipids
Saturated and Unsaturated Fats. Saturated means the carbon atoms in the molecule is holding all the hydrogen it can possibly hold. Lipids with single bonds are saturated and those with double bonds are unsaturated

Lipids

Lipids
Phospholipids a lipid responsible for structure and function of the cell membrane

Lipids
Steroids :this group includes hormones such as testosterone and estrogen and cholesterol

Proteins
A protein is a compound made up of amino acids- all amino acids have the same basic structure with the R part being the variable for specific amino acids.
There are 20 different amino acids which code for proteins

Proteins
Peptides are short polymers formed from the linking, in a defined order, of amino acids. Polypeptides

Nucleic Acids
Nucleotide DNA and RNA

Polymers
Polymer- Large molecule made of many parts Monomer- Subunit or building block for Polymer Macromolecules are large organic polymers.

Assessment Questions
1. All known lifeforms contain carbon so the answer is no.

Assessment Questions
2. Carbs store energy and provide support Lipids store energy and provide barriers Proteins transport substances, speed reactions and make hormones Nucleic acids store and communicate genetic information

Assessment Questions

3. Carbs have just CH and O. Proteins have CNOHS

Assessment Questions

4. Protein properties stem from the order in which the amino acids assemble and how the peptides fold into a 3D structure