GROUP NAME :

AMINES
Functional group of
AMINES is -NH2
GROUP MEMBERS:
MIR HASSAN
AAYAN AAMIR
HAMZA KHALIL
HUSSAIN KHAN
AHMED ABDULREHMAN
 TOPICS OF PRESENTATION
 ALKENES
 BIOCHEMISTRY
You will be able to understand:
 Draw structural formula of alkenes up to 5 carbon atom.
 Write chemical equation to show the properties of alkenes.
 Write chemical equation showing halogenation of NMnO4 with alkanes.
 Distinguish between types of carbohydrates.
 Different between fats and oils.
 How ghee is made?
 INTRODUCTIONTO
ALKENES
 Unsaturated hydrocarbons containing at least one carbon-carbon double bond
are called Alkenes.
 They have general formula of CnH2n.
 Alkenes are represented by “ene”.
Example:
 Ethene, is the simplest Alkene Ethene
 Propene, is the second simplest Alkene.
Importance
 Alkenes, like ethylene, are vital for making polythene, a widely used plastic.
 Alkenes, especially ethylene, are converted to ethylene glycol, crucial for
preventing freezing in automobile radiators.
 Alkenes, such as ethene, aid in the natural ripening process, and artificial
exposure accelerates ripening, notably in fruits like tomatoes.
Propene
 PEPARATION OF ALKENES
1. Dehydration of Alkenes:
 Alcohols dehydrate when their vapour are passed over heated alumina.
 Phosphoric acid and Phosphorus pentaoxide can also be used as catalyst for dehydration of alcohols
 Concentrated sulphuric acid is also used for dehydration.
 The reaction in which H2o or a less molecular weight substance is removes is called an Elimination reaction.
 Example of Elimination reaction is dehydration of alcohols.

2. Dehydrohalogenating of alkyl halides:

 Dehydrohalogenating means loss of hydrogen halide.
 Alkyl halides on heating with alcoholic potassium hydroxide undergo dehydrohalogenation.
 POPERTIES OF ALKENES
1. Reaction with Halogens:
 Alkenes react with Halogen to produce Alkyl Halides. H2O=CH2+CL-CL->H2C-CH2
 A reaction in which one C-atom is added to the second double bounded C-atom is called as Addition
reaction.
 Bromine is a red-brown liquid. Addition of bromine in an alkene makes the red-brown color disappears.
 Thisprocesss is called as Bromine water test and is used to check the presence of Unsaturation.
2. Bayer's test:
 When an alkene is treated with dilute alkaline aqueous solution of KMnO₄ (1%) addition of two
hydroxyl groups occurs across the double bond.
 The pink color of KMnO solution is discharged during the reaction. This reaction is used as a test for the
presence of an alkene and is known as Baeyer's test.
 INTRODUCTION TO
BIOCHEMISTRY
What is Biochemistry?
 Branch of chemistry that deals with the physical and chemical reaction that occur in a living organism
is known as bio chemistry.
Bio Molecules:
 The compounds that are serve a important role in growth and sustainability of life is known as bio
molecules.
Types:
 Carbohydrates
 Proteins
 Lipids
 Amino Acids
 CARBOHYDRATES
Carbohydrates are the most abundant class of organic compounds. They have general formula of Cx(H2O).They
are hydrates of carbon. They are synthesize by plants through photosynthesis.
Example:
Glucose, galactose and maltose.
Uses:
 Cellulose is obtained from plants e.g. Cotton is pure cellulose.
 Starch is present in cereals, wheat, barley, rice, maize, potato, sweet potato etc.
Sources:
 Carbohydrates and transport energy in both plants and animals.
1g of glucose provides us 15.6 KJ of energy.
 They serve as food source for most organisms.
Classification:
 Monosaccharides.
 Oligosaccharides.
 Polysaccharides
 PROTEINS
Proteins are complex nitrogenous substance that produce amino acids on complete hydrolysis.
Amino Acids:
 Amino acids are building blocks of proteins
 The amino acids that our body can synthesize are called as non-essential amino acids.
 The amino acids that our body cant synthesize are called as essential amino acids.
Uses:
 Proteins are essential for the formation of protoplasm and components of cells.
 Proteins are essential for both physical and mental growth especially in children.
 The antibodies that help us to fight against disease are large protein molecules.
Sources:
 Meat
 Fish
 Pulses
 Beans
 LIPIDS
A lipid is any component of plant or animal tissue that is insoluble in water, but soluble in
solvents of low polarity such as ether, hexane, benzene and carbon tetrachloride
Fatty Acids:
 Fatty acids are building blocks of lipids.
 A lipid is called fat if it is solid at room temperature.
 A lipid is called oil if it is liquid at room temperature.
Uses:
 Vegetable oils are converted into vegetable ghee or margarine by catalytic hydrogenation.
 In mammals a layer of fat is present under the skin. This layer acts as a thermal insulator.
 Butter, ghee and vegetable oils are used for cooking and frying of food.
Sources:
 Sunflowers
 Corn
 Butter
 Ghee
 NUCLEIC ACIDS
The nitrogen-containing compounds which were first obtained from the pus of infected wounds are
called nucleic acids.
Components:
 Nitrogenous base.
 A pentose sugar or five carbon sugar.
 Phosphate group.
Types:
 Deoxyribonucleic Acid (DNA), is double helix comprising paired strands with a code in their base
sequence, stores and passes on genetic information crucial for protein synthesis and heredity.
 Ribonucleic Acid (RNA), a single-stranded molecule with ribose sugar, phosphate, and nitrogen
bases, transmits genetic information from DNA and directs protein synthesis by decoding and
utilizing the genetic instructions
 VITAMINS
Vitamins are specific organic compounds which are required by our bodies to prevent specific diseases but
cannot be produced by our bodies.
Types:
 A vitamin that dissolves in fat is called fat soluble vitamin. For example, vitamin A,D,E and K.
 A vitamin that dissolves in water is called water soluble vitamin. For example, vitamins B (complex)
and C.
Sources, uses and deficiency:
vitamins Sources Necessary for Deficiency Symptoms

A Milk, butter, fish oils eggs, fresh Eyes and skin Night blindness, dry skin
green vegetable

B(a group of several vitamins) Whole meal bread, rice, yeast liver, Energy production in cells, nerves, Skin diseases, tongue inflammation,
soybeans, fresh green vegetables skin anemia, bleeding gums

C Oranges, lemons tomatoes fresh Blood vessels, gums, healing Scurvy

green vegetables wounds, preventing colds

D Milk, butter, eggs, fish oils Bones, teeth Rickets, osteomalacia

E Whole meal bread, rice eggs, Antioxidant Haemolysis of red blood cells, sterility
butter, fresh green vegetables

K Fresh green vegetables liver Clotting blood Haemorrhage delayed blood clotting
 IMPORTANT QUESTIONS
 How ghee is made?
 What is use of dextrose in drips?
 Draw structural formula for Butane?
 Importance of ethylene and ethene?
 Name the sugar in DNA and RNA?
 Difference between DNA and RNA?
 Difference between fats and oils?
 What is Baeyer’s test?