Organic Chemistry (Chapter 2.3, 2.4)

1. Organic Chemistry (Chapter 2.3, 2.4) Please set up your notebook for Cornell Notes

2. Compounds that contain carbon are organic • Carbons can link together to form large molecules called macromolecules

3. 4 macromolecules important in biology • Carbohydrates • Made up of carbon, hydrogen, and oxygen in a 1:2:1 ratio • C6H12O6 Glucose • Used for energy storage or for structural purposes • Sugars  end in –ose, also call saccharides • Monosaccharide  single sugar molecule • Galactose, Fructose • Polysaccharides  many monosaccharides linked together • Glycogen, cellulose

4. Lipids  fats, oils, and waxes • Made mostly of carbon and hydrogen • Not water soluble • Used to store energy, in membranes and waterproof coverings, steroids • Saturated fatty acid  no double bonds b/w carbons, tend to be solid at room temp • Butter, lard • Unsaturated fatty acid  contains at least one double bond b/w carbons, tend to be liquid at room temperature • Olive oil, canola oil, peanut oil

5. Nucleic acids • Contain hydrogen, carbon, oxygen and phosphorus • Made up of units called nucleotides • Two types • Deoxyribonucleic acid  DNA • Ribonucleic acid  RNA • Contain genetic material

6. Proteins • Contain hydrogen, carbon, oxygen and nitrogen • Made up of subunits called amino acids • Each protein has a specific shape and function depending on the arrangement of the amino acids

7. Enzyme  type of protein that acts as a catalyst • A catalyst speeds up chemical reactions without being used up or changed • The substances (reactants) an enzyme works on are called substrates • The substrate binds to the enzyme at a spot called the active site • They remain bound together until the reaction is over • They unbind and the enzyme is free to bind to another substrate • Enzymes have optimal temperatures • Most enzymes work best at 37 C (body temp) • Cells turn enzymes off and on depending on when they are needed