Organic Molecules & Carbs

1. Organic Molecules & Carbs

2. http://m.youtube.com/watch?v=QnQe0xW_JY4

3. Organic Molecules • ALWAYS Carbon (C) and Hydrogen (H) • Carbon: • 4 unpaired electrons – can make four pairs/bonds • Binds with: hydrogen, nitrogen, oxygen, itself • Can make chains & rings • Includes Proteins, Carbohydrates, Lipids, and Nucleic Acids

6. Polymers • Monomers • Single unit simple molecules • Polymers/macromolecules • Large molecules produced by joining monomers together

8. Polymer Formation • Make big molecules from small • “dehydration synthesis” – because remove water to combine the molecules

9. Monomer Monomer H2O (Water) Polymer Dimerr

10. Dehydration Synthesis

11. Polymer Breakdown • “hydrolysis” – ADD water to split up molecules • Also called chemical digestion

14. Carbohydrates • Living things use carbohydrates as a key source of ENERGY • Ratio of carbon: hydrogen: oxygen is 1:2:1 • Empirical formula (lowest ratio) = Cn(H2)nOn

15. “ONE” “SUGAR” “STRAIGHT CHAIN” FORM “RING” FORM (in water) Carbs… Monosaccharides • simple sugar containing 3 to 7 carbons • examples: glucose, fructose, galactose • provides instant energy

17. Glucose

18. Carbohydrates: Monomers • AKA: simple carbohydrate Molecules that have the same formula but differ in structure are called ISOMERS

19. MOO!!! Carbs… Dissaccharides “TWO” “SUGARS” • Aka: Complex carbohydrate • made up of two monosaccharides (via dehydration synthesis) • common examples: glucose + glucose = maltose (malt sugar) glucose + fructose = sucrose (table sugar) glucose + galactose = lactose (milk sugar)

21. Carbs…Polysaccharides “MANY” “SUGARS” • Complex carb, with many simple sugars linked together • Functions: • Starch (plants – energy storage) • Glycogen (animals – energy storage) • Cellulose (plant cell walls – structure/support) • Chitin (exoskeleton of arthropods – structure/support)

22. Glycogen is a branched polysaccharide. This makes glycogen moreloosely packed, allowing enzymes to access it easily to be broken down into glucose. • Cellulose is tightly packed because of the lack of branches. This allows thecellulose molecules to stack themselves closer to each other, creating bonds between molecules. This causes it to be rigid and makes it difficult to break down.

23. Starch Cellulose

24. To Do’s • Carbs/Organics Q’s • Dictionary • monomer, polymer, oligimer, dehydration synthesis, hydrolysis, simple sugar, complex sugar, saccharide

25. Lipids

26. Fats, oils, wax • Non-polar – so insoluble in water [overall] • Functions • Long-term energy storage (triglycerides) • Cell membrane (phospholipids) • Messengers (steroids as hormones) • Insulation • Protection/cushioning

27. Energy Storage • Many high energy bonds between carbon & hydrogen  twice as much energy per gram than carbs

28. Fatty Acids • Long chains of carbons and hydrogens • End in (-COOH) “Carboxyl Acid” • Saturated (solid) – no db. Bonds between carbons • Monounsaturated (liquid) – 1 db. Bond • Polyunsaturated (liquid) – 2+ db. bonds

29. Saturated Unsaturated Polyunsaturated # of double bonds between carbons Orientation State at Room Temp. Origin Which are better for you? Example

30. Types of Fats

31. Types of Fats… cont’d

32. Types of Fats… cont’d

33. Types of Fats… cont’d

34. Types of Fats… cont’d

35. Types of Fats… cont’d

36. Types of Fats… cont’d

38. (Don’t‘ write!) What up with TRANS-FATS? • NOT GOOD FOR YOU!!! (FRIES, PEANUT BUTTER) • Created from oils (unsaturated) that are hydrogenated (hydrogen added to double bonds) • Done to increase shelf life, flavor, & workability (eg. semi-solid for baking) • Only partial hydrogenation occurs & get a change in the orientation of hydrogen around some double bonds (cis- turns into trans) • This fat is packaged by your body as LDL (aka BAD cholesterol) leaving you @ risk for heart disease, arteriosclerosis, diabetes & obesity

39. Fats/Triglyceride • Glycerol and 3 fatty acids • 3 kinds; differ in • Length • # H atoms • Digestion: would be hydrolysis reaction

40. 1 2 3 Glycerol Fatty acids An Example of a Fat Molecule(Triglyceride)

41. How many water molecules are produced? How many condensation reactions occurred?

42. triglyceride 3 fattyacids glycerol Digestion of a Fat Molecule + 3 H2O + The above is a hydrolysis reaction. What is the reverse of this reaction called?

43. Note* • Soaps are made by combining a base and a fatty acid. Soaps are POLAR and will mix with water. The soap molecules surround oil droplets, causing them to disperse in water. The process is called EMULSIFICATION.

44. To Do’s • Lipids Q’s [right] • [glue notes left] • Dictionary • carboxyl group, saturated, unsaturated, emulsify

45. Phospholipids, Steroids, Proteins

46. Phospholipids • Type of lipid! • Fat derivatives: 1 fatty acids replaced by phosphate group • Important in cell membrane! (phospholipid bilayer)

47. Phospholipid

48. Phospholipid • The phospholipid can also be represented as: Polar Head – hydrophilic (water-loving) Non-Polar Tails (fatty acids) - hydrophobic (water-hating)

49. Testosterone • Cholesterol • Precursor for other steroids • Component of animal cell membranes • Contributes to arteriosclerosis Steroids • Type of lipid! • 4 fused carbon rings, derived from cholesterol

50. Function: • Chemical messengers • Many are hormones (affect/control cells, tissues & organs)