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Organic Compounds

Organic Compounds. Made of carbon and hydrogen. Carbon easily shares 4 electrons. Easily forms chains or rings. Glucose. The most important elements in living things: C H N O P S Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorous, Sulfur.

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Organic Compounds

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  1. Organic Compounds Made of carbon and hydrogen

  2. Carbon easily shares 4 electrons • Easily forms chains or rings Glucose

  3. The most important elements in living things: • C H N O P S Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorous, Sulfur

  4. Organic Molecules are Macromolecules also called Polymers • Made of small parts called monomers

  5. 4 Types of Organic Compounds • Carbohydrate Carbon and Water Elements- C, H, O always in a 1:2:1 ratio Monomer- Monosaccharide (one sugar) glucose

  6. Most important organic molecule in the human body is glucose Glucose, fructose, and galactose are monosaccharides fructose glucose Glucose and fructose bonded together forms a disaccharide, sucrose.

  7. Dehydration Synthesis also called a Condensation Reaction • Joins monomers together by removing a molecule of water • AH+BOH AB+H2O +

  8. Hydrolysis Reaction • Water Splitting • Breaks polymers down into monomers by adding water • Digestion is hydrolysis. Monomers can then be absorbed by the body • AB+H2O AH+BOH

  9. http://www.tvdsb.on.ca/westmin/science/sbioac/biochem/condense.htmhttp://www.tvdsb.on.ca/westmin/science/sbioac/biochem/condense.htm

  10. Polysaccharides Cellulose in plant cell wall-fiber in your diet Starch is how plants store glucose Glycogen is how animals store glucose

  11. Uses or functions of carbs- Quick Energy, Cell Walls • Examples-bread, pasta, rice, potatoes, sugar • Atheletes are fed carbohydrates before the big game because as the bonds in the food are broken down, energy is released • Sugar suffix = -ose (glucose, sucrose, maltose)

  12. Carboxyl group makes fatty acid 2. Lipids • Elements-C, H, O containing way more carbon and hydrogen than oxygen • Monomers-Glycerol and 3 Fatty Acids G L Y C E R O L Fatty Acid Fatty Acid Fatty Acid Insoluble in water

  13. Use or Function-Stored Energy, Phospholipids form the cell membrane, Insulation, Bodies 2nd energy source • Examples-Butter, Cooking Oil, Lard, Milk Products like Ice Cream, Cheese and Sour Cream, Wax, Steroids.

  14. Saturated Fats-No double bonds so they stack well forming solid lipids Unsaturated Fats –Double bonds do not stack well forming liquids

  15. Saturated fats are bad for you because they solidify in the body forming plaque that Clogs arteries=arteriosclerosis

  16. Arteriosclerosis leads to high blood pressure, heart attacks (blockage to heart) and strokes (blockage to brain) • Trans Fats-worst kind • Manufacturers add Hydrogens to vegetable oils making them able to stack, increasing their melting point and shelf life

  17. 3. Proteins • Elements-C, H, O, N, and sometimes S • Monomers-Amino Acids • Shapes= Amino Acids • Line= Peptide Bonds • Proteins are also called polypeptides

  18. Use or Function-Building Blocks, Muscle, Component of Cell Membrane, ENZYMES, Body’s Last Energy Source • Examples-Eggs, Nuts, Peanut Butter, Meat, Beans

  19. 4. Nucleic Acids • Elements-C, H, O, N, P • Monomers- Nucleotides • Nucleotide has three parts: • A Pentose (5 carbon sugar • A Phosphate Group • A Nitrogen Base

  20. Function-Genetic Material that codes for the production of proteins • Examples-DNA-Deoxyribonucleic Acid RNA-Ribonucleic Acid DNA

  21. Enzymes are Proteins • Organic catalysts-speed up chemical reaction without being changed in the process • Enzymes lower the energy of activation or the amount of energy it takes to get a reaction started • Enzymes are very specific. They only fit one substrate

  22. Lowering activation energy

  23. Lock and Key Model

  24. EnzymesAnimation: How Enzymes Work

  25. 3 Factors That Affect Enzyme Activity 1. pH

  26. Denature-enzyme active site changes shape and can no longer bind with the substrate. • Enzyme will denature at the wrong pH which is enzyme specific.

  27. 2. Temperature • Molecules move faster when they are warm, slower when they are cool • Warm temperatures increase enzyme activity because they bump into the substrate more frequently • To high a temperature will cause the enzyme to denature (change shape) and the substrate can not bind with the active site

  28. 3. Concentration of Enzyme or Substrate • The more enzyme the greater the chance of the substrate bumping into it increasing the rate of the reaction until all of the substrate has been used. • The more substrate the greater the chance of the enzyme bumping into it increasing the rate of the reaction until all the enzymes have substrate in them and the reaction will level off

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