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Water + Organic Molecules

Water + Organic Molecules. Water, Carbohydrates, Lipids, Proteins, and Nucleic Acids. Water and Polarity. Water and Polarity. Hydrogen and oxygen atoms share electrons Covalent bonds Oxygen pulls more on the hydrogen’s electrons Uneven Pulling = Uneven Charges = Polarity

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Water + Organic Molecules

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  1. Water + Organic Molecules Water, Carbohydrates, Lipids, Proteins, and Nucleic Acids

  2. Water and Polarity

  3. Water and Polarity • Hydrogen and oxygen atoms share electrons • Covalent bonds • Oxygen pulls more on the hydrogen’s electrons • Uneven Pulling = Uneven Charges = Polarity • Water molecules are attracted to each other due to polarity • Hydrogen bonds are broken and formed very easily

  4. Properties of Water

  5. Properties of Water • Water Dissolves • Charged particles are 'pulled' into solution. • Cohesion • Water sticks together • Adhesion • Water sticks to other substances – capillary action • High Surface Tension • Drops of water on a penny • Temp Moderation/Density • Earth’s oceans and sweating

  6. Carbon Compounds

  7. Carbon Compounds • Organic compounds are made primarily of carbon atoms. • A carbon atom has four electrons in its outermost energy level. • Can form four covalent bonds with other elements or with other carbon atoms. • Single, double and triple bonds are possible • Straight, branched, ring

  8. Functional Groups • Functional groups are clusters of atoms that influence molecules. Hydroxyl group Carboxyl group Amino group Phosphate group

  9. Carbon Molecules • Monomers • Single units • Polymers • Monomers chained together • Macromolecules • Large polymers • Hydrolysis/dehydration synthesis • Process of building and breaking down monomers

  10. ATP

  11. ATP • Life processes require a constant supply of energy. • ATP • Adenosine triphosphate • Compound stores a large amount of energy

  12. Carbohydrates • Carbohydrates • Carbo = Carbon • Hydrate = Water • Carbohydrates can serve as a source of energy or as structural materials. • Carbohydrates are polar due to the large amounts of oxygen.

  13. Monosaccharides

  14. Composed of C : H : O 1: 2 : 1 ratio Three Most Common Types Glucose Fructose Galactose Monosaccharides

  15. Disaccharides

  16. Disaccharides • Disaccharides • Two monosaccharides combined • Disaccharides are called a “Double Sugar” • Sucrose = Glucose + Fructose • Lactose = Glucose + Galactose

  17. Polysaccharides

  18. Polysaccharides • Composed of three or more monosaccharides • Glycogen • Hundreds of glucose chained together • Storage of energy, found in liver and muscles • Starch • Highly branched chains of glucose • Cellulose • Long, unbranched chains of glucose • Thousands of monomers

  19. Carbohydrates & Food

  20. Carbohydrates & Food • There are two types of carbohydrates in food • Simple: Monosaccharides and disaccharides • Fruit, milk, vegetables • Complex: Polysaccharides • Breads, rice, pasta, starchy vegetables

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