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Carbon and Organic Chemistry

Carbon and Organic Chemistry. The unique properties of an organic compound depend not only on its carbon skeleton but also on the atoms attached to the skeleton. These atoms are called functional groups Some common functional groups include:. Hydroxyl group. Carbonyl group. Amino group.

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Carbon and Organic Chemistry

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  1. Carbon and Organic Chemistry • The unique properties of an organic compound depend not only on its carbon skeleton but also on the atoms attached to the skeleton • These atoms are called functional groups • Some common functional groups include: Hydroxyl group Carbonyl group Amino group Carboxyl group Found in amino acids and urea in urine (from protein breakdown) Found in amino acids, fatty acids, and some vitamins Found in alcohols and sugars Found in sugars

  2. Macromolecules Dehydration reaction: Hydrolysis: *most macromolecules are polymers polymer monomer The making and breaking of polymers:

  3. Proteins • Proteins perform most of the tasks the body needs to function • They are the most elaborate of life’s molecules MAJOR TYPES OF PROTEINS Contractile Proteins Transport Proteins Enzymes Structural Proteins Storage Proteins

  4. Cells link amino acids together by dehydration synthesis Proteins as Polymers Carboxyl group Amino group • The resulting bond between them is called a peptide bond Side group Side group Amino acid Amino acid Dehydration synthesis Side group Side group Peptide bond

  5. Amino Acids

  6. Primary structure Protein Structure 5 1 15 • The arrangement of amino acids makes each protein different 10 30 20 35 25 45 40 50 55 65 60 70 • The specific sequence of amino acids in a protein 85 80 75 95 90 100 110 115 105 120 125 129 Amino acid

  7. A slight change in the primary structure of a protein affects its ability to function Protein Structure • The substitution of one amino acid for another in hemoglobin causes sickle-cell disease 7. . . 146 2 3 6 1 4 5 (a) Normal red blood cell Normal hemoglobin 7. . . 146 2 3 1 6 4 5 (b) Sickled red blood cell Sickle-cell hemoglobin

  8. Macromolecules Secondary structure Tertiary structure

  9. How does this all happen? ●Spontaneously ●Chaperonins Macromolecules Quaternary structure

  10. Nucleic Acids • ● Include DNA and RNA • Information storage molecules • They provide the directions for building proteins Gene DNA Nucleic acids RNA Amino acid Protein

  11. Nucleic Acids • ●Nucleic acids are polymers of nucleotides Nitrogenous base (A,G,C, or T) • DNA, deoxyribonucleic acid • RNA, ribonucleic acid Nitrogenous base A, G, C, or U Thymine (T) Phosphate group Sugar (deoxyribose) Uracil U Phosphate Phosphate group Base Sugar Sugar ribose

  12. Nucleic Acids ●Each nucleotide has one of the following bases:

  13. Nucleic Acids ●Nucleic Acid Structure Sugar-phosphate backbone Base pair Nucleotide Hydrogen bond Bases a DNA strand polynucleotide b Double helix two polynucleotide strands

  14. Nucleic Acids ●Nucleic Acid Structure

  15. Nucleic Acids DNA Structure

  16. Carbohydrates include Carbohydrates • Small sugar molecules in soft drinks • Monosaccharides & Disaccharides • Long starch molecules in pasta and potatoes • Polysaccharides

  17. Monosaccharides are simple sugars Monosaccharides • Glucose, found in sports drinks • Fructose, found in fruit • Honey contains both glucose and fructose Fructose Glucose Isomers

  18. In aqueous solutions, monosaccharides form rings Monosaccharides (b) Abbreviated ring structure

  19. A disaccharide is a double sugar Disaccharides • Disaccharides are joined by the process of dehydration synthesis Glucose Glucose Maltose

  20. The most common disaccharide is sucrose, common table sugar Disaccharides • It consists of a glucose linked to a fructose • Sucrose is extracted from sugar cane and the roots of sugar beets

  21. Polysaccharides • They are long chains of sugar units • They are polymers of monosaccharides Glucose monomer Starch granules in potato tuber cells (a) Starch Glycogen Granules In muscle tissue (b) Glycogen Cellulose fibril in a plant cell wall Cellulose molecules (c) Cellulose

  22. Lipids • ●Lipidsare: • Large biological molecules that do not include polymers. • Hydrophobic, unable to mix with water. Oil (hydrophobic) Vinegar (hydrophilic)

  23. Lipids • ●FATS • ● Dietary fat consists largely of the molecule triglyceride • A combination of glycerol and three fatty acids Fatty acid Glycerol (a) A dehydration reaction linking a fatty acid to glycerol (b) A fat molecule with a glycerol “head” and three energy-rich hydrocarbon fatty acid “tails”

  24. Lipids (Fats) ●Unsaturated fatty acids • Have less than the maximum number of hydrogens bonded to the carbons • ●Saturated fatty acids • Have the maximum number of hydrogens bonded to the carbons

  25. Lipids (Fats) TYPES OF FATS Saturated Fats Unsaturated Fats Margarine INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED COTTONSEED OIL, PARTIALLY HYDROGENATED COTTONSEED OIL AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHO AND CITRIC ACID ANTIOXIDANTS Trans fats Omega-3 fats Plant oils

  26. Lipids Phospholipids Steroids

  27. Lipids ●STEROIDS Steroids are very different from fats in structure and function. Cholesterol Testosterone A type of estrogen

  28. Biological Molecules

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