Republic of the Philippines

Department of Education
BENIGNO S. AQUINO NATIONAL HIGH SCHOOL
Concepcion, Tarlac

ORGANIC
COMPOUNDS
AND
THEIR
PROPERTIES
Submitted by:
Quiambao, Ralph P.
(11- Onyx)
Submitted to:
Mrs. April C. Lim
 I. Introduction

In chemistry, organic compounds are generally any chemical compounds that

contain carbon. Due to carbon's ability to catenate (form chains with other carbon atoms),

millions of organic compounds are known. The study of the properties, reactions, and syntheses

of organic compounds comprises the discipline known as organic chemistry. For historical

reasons, a few classes of carbon-containing compounds (e.g., carbonates and cyanide salts),

along with a handful of other exceptions (e.g., carbon dioxide), are not classified as organic

compounds and are considered inorganic. Other than those just named, little consensus exists

among chemists on precisely which carbon-containing compounds are excluded, making any

rigorous definition of an organic compound elusive.

Although organic compounds make up only a small percentage of the Earth's crust, they

are of central importance because all known life is based on organic compounds. Living things

incorporate inorganic carbon compounds into organic compounds through a network of

processes (the carbon cycle) that begins with the conversion of carbon dioxide and a hydrogen

source like water into simple sugars and other organic molecules by autotrophic

organisms using light (photosynthesis) or other sources of energy. Most synthetically produced

organic compounds are ultimately derived from petrochemicals consisting mainly

of hydrocarbons, which are themselves formed from the high pressure and temperature

degradation of organic matter underground over geological timescales. This ultimate derivation

notwithstanding, organic compounds are no longer defined as compounds originating in living

things, as they were historically. https://en.wikipedia.org/wiki/Organic_compound ,7 February

2020, at 04:00 (UTC).

Abstract
Organic chemistry is the chemistry of carbon compounds and all organic compounds contain

carbon however, not all compounds that contain carbon are organic compounds (Bailey and

Bailey, 2000; Atkins and Carey, 2002; Brown and Foote, 2002). There are some compounds

of carbon that are not classified as organic such as carbonate minerals (e.g., sodium carbonate,

Na2CO3, and calcium carbonate, CaCO3) and cyanide compounds (such as potassium cyanide,

KCN, or any of the metallic cyanide derivative) which are designated as inorganic compounds.

Therefore, a more useful and less confusing description of organic chemistry might be that

chemistry of compounds of carbon that usually contain hydrogen as well as carbonaceous

compounds that, in addition to carbon and hydrogen, may also contain other elements such as

oxygen, nitrogen, sulfur, phosphorus, or any of the halogens (fluorine, F, chlorine, Cl, bromine,

Br, or iodine, I) as well as a host of other carbonaceous derivatives. On a more general basis,

the majority of the carbon-containing compounds are organic compounds and organic

chemistry is the chemistry of these compounds.

This chapter will deal with the various aspects of properties of organic compounds and

mixture of organic compounds as well as some of the test methods that can be applied in

order to help predefine predictability of organic compounds and mixtures of organic

compounds and the behavior of these chemicals when released into the environment. To take

this one step further, it may then be possible to develop preferred cleanup methods from one

(but preferably more) of the physical properties as determined by the evaluation test methods.

Dr.James G. Speight, 2017

 II. Objective

The objective of this experiment is to know the properties of some organic compounds

and to observe them by their physical appearance.

III. Materials

Figure1: 250ml beakers (5) figure 2: petri dish

10 Organic Compounds

Figure 1: sugar

Figure 2: alcohol

Figure 3: Shampoo
Figure 4: Cheese
 Figure 6: Dishwashing Liquid
Figure 5: cooking oil

Figure 7: Candle Figure 8: Plastic Bag

Figure 9: Milk Figure 10: perfume

IV. Procedure
 First is you have to prepare the things you will going to use (beakers and petri dish)

 Then put the organic compounds on their respective places

 Then observe them using your senses and then read their components.
 V. Results and Discussion

ORGANIC APPEARANC SMELL TOUCH BIO- PHASE

COMPOUND
E MOLECULE
SUGAR Color brown, - Rough Carbohydrates Solid
rough
ALCOHOL Colorless Pleasant Liquid - Liquid
(ETHYL) smell
SHAMPOO Slimy Cherry Viscous - Liquid

CHEESE Shape of a Pungent Soft & Proteins, Solid

rectangle, color tough Carbohydrates
yellow
COOKING Yellow color - Slippery Lipids Liquid
OIL

DISHWAS Slimy Lemon Viscous - Liquid

HING
LIQUID
CANDLE Color white - Hard - Solid
that has a rope (It is not
scented)
PLASTIC Soft, Pleasant smooth - Solid
BAG transparent smell
MILK Color white Milk Liquid Proteins, Liquid
Carbohydrates,
Lipids
PERFUM Vicious Liquid - liquid
E Transparent smell
color
ORGANIC COMPONENTS
1. Sugar
Sugar (sucrose) is a carbohydrate. It is a disaccharide composed of one glucose

(C6H12O6) and one fructose (C6H12O6) unit. On hydrolysis, it breaks into these two

substances only.

All carbohydrates, including starch, sugar, glucose and fructose, are natural products.

They are typical organic compounds containing carbon, hydrogen and oxygen.
2. Alcohol (Ethyl)

An alcohol is an organic compound with a hydroxyl (OH) functional group on an

aliphatic carbon atom. Because OH is the functional group of all alcohols, we often

represent alcohols by the general formula ROH, where R is an alkyl group. Alcohols

are common in nature. Most people are familiar with ethyl alcohol (ethanol), the active

ingredient in alcoholic beverages, but this compound is only one of a family of organic

compounds known as alcohols. The family also includes such familiar substances as

cholesterol and the carbohydrates. Methanol (CH3OH) and ethanol (CH3CH2OH) are

the first two members of the homologous series of alcohols.

3. Shampoo

Organic shampoos are made only from all-natural ingredients that have not been

processed in any way. They are left in their natural forms and are ingredients that will

both clean your hair and make it shinier and healthier and are better for you too

4. Cheese

Most cheese is made from cow's milk, which is usually pasteurised by brief heating

(to 70°C), killing any undesirable bacteria, then cooled. Rennet and "starter" bacteria

(usually from the Streptococci and Lactobacilli families) are added and the mixture

digested for an hour or so at 30-40°C; the bacteria ferment lactose to form lactic acid,

reducing the pH to a value circa 4.6 where enzymes such as chymosin (rennin) can

coagulate the casein, the predominant protein in the milk, forming curds. The starter

bacteria also fulfil other roles, including metabolising citric acid and helping to break

down the protein. The warm curds are allowed to set for an hour or two before the liquid

whey is separated from the curds by cutting the curds into small pieces.
5. Cooking Oil
Are a group of fats that are derived from some seeds, nuts, cereal grains, and

fruits. It is important to understand that not all of these vegetable oils are liquid oils at

ambient temperatures. In addition, not all of the vegetable oils are produced in

commercial quantities, and of those that are, not all are considered to be edible as in the

sense of being a typical dietary component. This treatise will cover only edible

vegetable oils.

6. Dishwashing liquid

The main ingredient is water; the main active ingredients are detergents.

Detergents are used, rather than soaps, because they do not react with any minerals in

the water to form soap scum. There are other thickening and stabilizing agents. Other

ingredients may include surfactants, hydrotrope, salts, preservatives, fragrances, and

dyes. Surfactants remove grease and stuck food particles.

7. Candle

Components of the CANDLES

1. Wax

The candles in the past were made from tallow, beeswax, spermaceti and stearin,

while the candles nowadays are made from paraffin wax (C31H64). In ancient day,

beeswax candles were expensive because compared to animal-based tallow, they

burned clearly, without smoky flame. Although they were expensive, they still widely

used for church ceremonies. For modern candles, paraffin can said to be the main

ingredient for candle-making. Paraffin is used synonymously with alkane, indicating

hydrocarbons with the general formula CnH2n+2. Paraffin wax is a white or colourless
 soft solid derivable from petroleum, coal or oil shale. The hydrocarbon C31H64is a

typical component of paraffin wax.

2. Wick

The wick is the soul of a candle. It is a piece of string or cord that holds the

flame of candle. The candle wick influences how a candle burns. So, in order to make

candles, the chandlers have to choose the wick by considering its important

characteristics, such as diameter, stiffness, fire-resistance and tethering.The wick’s

capillarity determines the rate at which the melted hydrocarbon is conveyed to the

flame. Wicks are often infused with chemicals to modify their burning characteristics.

Ammonium nitrate and ammonium sulfate are the typical agents which make the

candles not to glow after the flame is extinguished.

8. Plastic bag

The term “plastics” includes materials composed of various elements such as

carbon, hydrogen, oxygen, nitrogen, chlorine, and sulfur. Plastics typically have high

molecular weight, meaning each molecule can have thousands of atoms bound

together. Naturally occurring materials, such as wood, horn and rosin, are also

composed of molecules of high molecular weight. The manufactured or synthetic

plastics are often designed to mimic the properties of natural materials. Plastics, also

called polymers, are produced by the conversion of natural products or by the synthesis

from primary chemicals generally coming from oil, natural gas, or coal.

Most plastics are based on the carbon atom. Silicones, which are based on the

silicon atom, are an exception. The carbon atom can link to other atoms with up to four

chemical bonds. When all of the bonds are to other carbon atoms, diamonds or graphite

or carbon black soot may result. For plastics the carbon atoms are also connected to the

aforementioned hydrogen, oxygen, nitrogen, chlorine, or sulfur. When the connections

 of atoms result in long chains, like pearls on a string of pearls, the polymer is called a

thermoplastic. Thermoplastics are characterized by being meltable. The thermoplastics

all have repeat units, the smallest section of the chain that is identical. We call these

repeat units unit cells. The vast majority of plastics, about 92%, are thermoplastics1.

9. Milk

Milk: Energy, Water, Carbohydrate, Fat, Protein, Vitamins, Minerals, and Minor

Biological Proteins & Enzymes. Links are provided to move the reader to pages that

present the content of specific nutrients in milk, important background information on

the chemistry of milk carbohydrate (lactose), fat, protein, and enzymes.

10. Perfume

A perfume consists of 78 to 95 percent ethyl alcohol. Essential oils comprise the

remaining ingredients. The staying power of a scent compound in a perfume depends

on its rate of evaporation. Perfumes also have different classes of fragrance such as

"floral," "woody" or "citrus" notes. Modern perfumes contain many synthetic

compounds that are altered to give them unique characteristics such as increased

odor. Some common plant sources for scents are cardamon, jasmine, lavender,

sandalwood and nutmeg. Animals sources such as musk were once common

ingredients but are no longer used for ethical reasons.

 VI. Conclusion
Many individuals consider organic chemistry to be very complicated and unrelated to daily

life. Though the study of this discipline may be complex, but it is vital to everyday life. In fact,

organic compounds are a part of everything, from the foods people eat to the products they use.

VII. Reference

 http://understanding-of-chemistry.blogspot.com/2013/03/conclusion_11.html

 ciencedirect.com/topics/earth-and-planetary-sciences/organic-chemistry

 https://en.wikipedia.org/wiki/Organic_compound

 https://pubs.acs.org/doi/abs/10.1021/ja02131a628