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Organic Compounds

BIOLOGY. Organic Compounds. A) Organic Compounds. Also known as biomolecules Most made of monomers bonded together to form a polymer Dehydration synthesis / Biosynthesis – formation of compounds Hydrolysis – breakdown of compounds Include Carbon 25 of these elements are essential to Life

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Organic Compounds

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  1. BIOLOGY Organic Compounds

  2. A) Organic Compounds • Also known as biomolecules • Most made of monomers bonded together to form a polymer • Dehydration synthesis / Biosynthesis – formation of compounds • Hydrolysis – breakdown of compounds • Include Carbon • 25 of these elements are essential to Life • 4 of those 25 make up 96% of a life-form • Oxygen, Carbon, Hydrogen, Nitrogen

  3. B) Carbohydrates • Primary fuel source for cellular respiration • Common Name- Sugars • All sugars end in -ose • Basic Chemical Components C, H, O • Basic Formula C H2 O • Ratio= 1C: 2H • Monomer(building block) = Monosaccharide • Basic Shape of a Monosaccharide Glucose G How many carbs do you need per day? 20-60g if trying to loose weight 180-200g otherwise

  4. Carbohydrates are divided up into two categories Simple Sugars Monosaccharides = 1 sugar unit -Major source of energy for all cells Glucose = blood sugar Fructose = fruit sugar Galactose = milk sugar Xylose= wood sugar Ribose = used to make DNA Disaccharides = 2 sugar units Sucrose = table sugar – (glucose & fructose) Maltose = malt sugar – (glucose & glucose) Lactose = milk sugar – (galactose & glucose) Glucose G Fructose F Glucose G Fructose F

  5. Complex Sugars Polysaccharides –many sugar units Starch Found in breads, grains, pastas glucose chain food storage in plants Cellulose most abundant carb on the planet found mainly in the cell walls of plants also know as FIBER / WHOLE GRAINS/ RUFFAGE Chitin Found in exoskeletons of insects digestable- so you can eat it Glycogen used for short term energy storage ~24-48 hours easiest form of stored energy stored in the muscles and liver G G G G G G

  6. Molecular Structure of a Carbohydrate Chain Forms Glucose Ring Forms Galactose Fructose

  7. C) Lipids • Commonly Name = Fats & Oils ( also Waxes and Sterols) • - Fats- solid at room temperature (animals) • Oils- liquid at room temperature (plants) • Basic Chemical Components = C, H, O • Monomer = Fatty acid • Primary function is to store energy long term (used for cellular respiration when glucose is not available) • Additional functions include: insulation, water proofing, build cell membranes, hormones, building blocks of vitamins, construction of brain cells( brain is 60% fat); cushioning of organs • For good nutrition, average person needs < 50g / day

  8. Structure of lipids Lipids have two parts Glycerol Head -Polar -Hydrophilic ( Water Loving) Fatty Acid Tails -Non-Polar -Hydrophobic ( Water Fearing) Fatty Acid Tails Glycerol Head Fatty Acid Tails Glycerol Head

  9. Draw this on the left side of your notebook Sources of Saturated Fats Sources of Unsaturated Fats

  10. Good Fat Good Fat Bad Fat Partially hydrogenated oils

  11. In 2003, Kraft foods was sued over its use of trans fats in Oreos

  12. D) Proteins • Basic Chemical Components = C, H, O, N • Monomer = Amino acid • 20 essential amino acids • Primary function is the construction of body structures ex hair, nails, muscle, skin, • Long chains of amino acids held together with peptide bonds • Very large molecules, folded together in a 3-D form • Sources-dairy, lean meat, poultry, fish & veggies • For good nutrition, average person needs > 50g / day • Athletes need greater than 1000 g/ day

  13. Shape of Polypeptide AA AA AA AA Peptide Bond Shape of a Protein

  14. *Dehydration Synthesis*

  15. Draw this one on the left side of you notebook

  16. 20 Essential Amino Acids

  17. D-1) Enzymes • A bio-molecule that acts as a catalyst- it speeds up the rate of a chemical reaction(rxn) by lowering the activation energy • Enzymes are made out of proteins, and their shape is vital to their function • Basic Chemical Components C, H, O, N • Used to break down, or make complex chemicals in the body • All enzymes end in –ase • The name of the enzyme tells you what it reacts with • Ex: Sucrase breaks down sucrose • Maltase breaks down maltose • Common names of digestion enzymes end in - in • Ex: Pepsin • (which helped give Pepsi-Cola is name in the early 1900’s, is was used to help aid in digestion)

  18. Factors affecting enzyme action: pH Salinity Temperature Substrate concentration Enzyme concentration Large changes in any of these factors can cause the enzyme to change it shape and become denatured Enzyme Function every enzyme has specific substrate that it can alter The shape of the enzyme and the shape of the substrate fit together like a lock and a key Active Site Lock and Key Model Diagram

  19. Enzyme Catalyzed Reaction Graph

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