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Organic Molecules

Organic Molecules. The Chemistry of Life. What makes it ORGANIC?. Molecules made up of mainly CARBONs and HYDROGENs (w/other elements at times like O, N, P) Carbon’s special trait: Making 4 bonds. How many bonds?. 4 Major Categories. 1 st : Carbohydrates. 4 Major Categories.

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Organic Molecules

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  1. Organic Molecules The Chemistry of Life

  2. What makes it ORGANIC? • Molecules made up of mainly CARBONs and HYDROGENs • (w/other elements at times like O, N, P) • Carbon’s special trait: Making 4 bonds

  3. How many bonds?

  4. 4 Major Categories 1st: Carbohydrates

  5. 4 Major Categories 2nd: Proteins

  6. 4 Major Categories 3rd: Lipids

  7. 4 Major Categories 4th: Nucleic Acids RNA and DNA

  8. Carbohydrates • Monosaccharides (Simple sugars): • The smallest of sugars; taste sweet • Single carbon ring:Glucose

  9. Carbohydrates • Disaccharides • Two monosaccharides chem. combined • Ex: Sucrose

  10. How they’re made:Dehydration Synthesis (Condensation Reaction)

  11. How they’re made:Dehydration Synthesis (Condensation Reaction)

  12. How they’re made:Dehydration Synthesis (Condensation Reaction)

  13. Carbohydrates • Polysaccharides • Large, long molecules • Made up of many monosaccharides • Found in plants: • Starch • Energy storage • Cellulose • Structuralsupport

  14. Carbohydrates • Polysaccharides • Large, long molecules • Made up of many monosaccharides • Found in animals: • Glycogen • Chitin

  15. Another glycogen:

  16. A note about some big molecules: • Some very large molecules are actually built out of small, repeating units. • Ex: This (**************************)is made up of a bunch of these: (*) • The repeating units are referred to as MONOMERS. The large molecule is a POLYMER • So, starch is a polymer made of monomers called _______________ .

  17. Lipids • Fatty, greasy, oily, or waxy • Made of C,H, & some O • Insoluble in water

  18. Lipids: 4 categories • Triglicerides/fats • Phospholipids • Waxes • Steroids

  19. Importance of LIPIDS to humans: • Energy source • Cushion vital organs • Insulation • Majority of cell membranes • In some vitamins and hormones

  20. Fats: Made from Fatty Acids • Carbon chains; • 12-28 C long

  21. linolenic acid stearic acid oleic acid Three types of Fatty Acids:saturated, unsaturated, polyunsaturated

  22. Saturated Monounsaturated Polyunsaturated

  23. Dehydration Synthesis

  24. Triglyceride is formed

  25. Phospholipids • Main component of membranes of cells and their organelles

  26. 2 FA tails • 1 Phosphate group head

  27. Steroids (Sterols) • 4 fused Carbon rings • Some hormones (testosterone) • Cholesterol – most familiar • Produced in liver & eaten(meat, dairy products, etc.) • Found in cell membranes (reduces fluidity of membrane) & in vertebrate brains

  28. Cholesterol – LDL (Bad) Forms Plaque

  29. Waxes • Long-chain fatty acids linked to alcohols or carbon rings • Firm consistency • Important in water-proofing

  30. PROTEINS • Building blocks for tissues(more than a source for energy) • Made of C, H, O, N, sometimes S • Is a POLYMER • Made of monomers called amino acids…

  31. Types of amino acids Here are the 20 amino acids that we have. Notice the tops are the same, but the colored areas are the different R groups.

  32. Functions of Proteins • Structural: connective tissue, hair, nails • You are mostly protein.

  33. Functions of Proteins • Contractile (Muscle tissue)

  34. Functions of Proteins • Transport: hemoglobin (carries O2 and CO2)

  35. Functions of Proteins • Some Hormoneslike insulin, growth hormone

  36. Functions of Proteins • Enzymes; facilitate chem. reactions (Rx).

  37. Another enzyme illustration: Lock/key model

  38. More about Enzymes • Allows chem. Rx to occur with less “Activation energy”

  39. More about Enzymes • Many end in “-ase” • Are catalysts: substance that initiates or accel. a chem. Rx w/o itself being affected • Important Characteristics: • Each unique: Used for Only 1 type Rx • Are reusable • Aren’t consumed in Rx • Can run Rx in reverse

  40. What can mess up enzymes? • HEAT Think of a frying egg… • pH Very high/low pH’s sabotage active sites on enzyme • This is called DENATURING • Is irreversible

  41. Protein Uses…

  42. Nucleic acids • DNA (Deoxyribonucleic acid) • Genetic material; carries heredity – codes for all proteins • RNA (Ribonucleic acid) • Similar in structure to DNA; used for building of proteins • Nucleic acids’ monomers: Nucleotides(5 C sugar, P grp, nitrogenous base)

  43. What’s a calorie? • Unit used to measure energy • The amount of energy it takes to raise 1 g of water 1ºC = 1 calorie • One Kilocalorie (C) = 1000 calories (c) Kcal is what’s on food labels.

  44. Michael Phelps, at the height of his training, requires 12,000 Calories/day. What are your calorie needs per day? What is your BMR (Base Metabolic Rate)?

  45. Caloric values… • Carbohydrates and Proteins have about the same caloric values per unit vol. • One gram of carbs = 4 calories • One gram of protein = 4 calories • One gram of lipids = 9 calories • Lipids (fats), made for energy storage, have a higher caloric value. • One pound of fat = 3500 Calories.

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