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The Chemistry of Life: Organic Compounds

This chapter explores the properties and structures of organic compounds, focusing on carbon atoms, isomers, functional groups, polymers, carbohydrates, lipids, and proteins.

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The Chemistry of Life: Organic Compounds

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  1. The Chemistry of Life:Organic Compounds Chapter 3

  2. Learning Objective 1 • What properties make carbon the central component of organic compounds?

  3. Carbon Atoms • form four covalent bonds • single, double, or triple • straight or branched chains • rings • bond with many different elements

  4. Organic Molecules • Chains

  5. Organic Molecules • Double bonds

  6. Organic Molecules • Branched chains

  7. Organic Molecules • Rings

  8. KEY CONCEPTS • Carbon atoms join with one another or other atoms to form large molecules with a wide variety of shapes

  9. Learning Objective 2 • What is an isomer? • What are the 3 principal isomer types?

  10. Isomers • Structural isomers • different covalent arrangements

  11. Isomers • Geometric isomers (cis–trans isomers) • different spatial arrangements

  12. Isomers • Enantiomers • mirror images

  13. Learning Objective 3 • What are the major functional groups present in organic compounds, and their properties?

  14. Hydrocarbons • Organic compounds • carbon and hydrogen only • nonpolar • hydrophobic • Methyl group

  15. Polar and Ionic Functional Groups • Partial charges on atoms • at opposite ends of a bond • interact with one another • hydrophilic • Hydroxyl and carbonyl groups

  16. Acidic and Basic Groups • Acidic • release hydrogen ions • become negatively charged • carboxyl and phosphategroups • Basic • accepts a hydrogen ion • become positively charged • amino group

  17. Functional Groups • Polar (hydroxyl) • Acidic (carboxyl) • Basic (amino)

  18. Table 3-1a, p. 49

  19. Table 3-1b, p. 49

  20. KEY CONCEPTS • Hydrocarbons • nonpolar and hydrophobic • Properties depend on functional groups: • hydroxyl and carbonyl groups (polar) • carboxyl and phosphate groups (acidic) • amino groups (basic)

  21. Learning Objective 4 • What is the relationship between polymers and macromolecules?

  22. Polymers and Macromolecules • Polymers • long chains of monomers • linked through condensation reactions • Macromolecules • large polymers • polysaccharides, proteins, and DNA • broken down by hydrolysis reactions

  23. Condensation and Hydrolysis

  24. Condensation Enzyme A HO OH HO OH HO O OH H2O + Hydrolysis Monomer Monomer Dimer Enzyme B Fig. 3-5, p. 50

  25. Learning Objective 5 • Distinguish among monosaccharides, disaccharides, and polysaccharides • What is the difference between storage polysaccharides and structural polysaccharides?

  26. Carbohydrates • Ratio • 1carbon: 2 hydrogen: 1 oxygen • Monosaccharide • simple sugar • glucose, fructose, ribose • Disaccharide • 2 monosaccharides • joined by glycosidic linkage • maltose, sucrose

  27. Fig. 3-6, p. 51

  28. Glyceraldehyde (C3H6O3) (an aldehyde) Dihydroxyacetone (C3H6O3) (a ketone) (a) Triose sugars (3-carbon sugars) Fig. 3-6, p. 51

  29. Ribose (C5H10O5) (the sugar component of RNA) Deoxyribose (C5H10O4) (the sugar component of DNA) (b) Pentose sugars (5-carbon sugars) Fig. 3-6, p. 51

  30. Glucose (C6H12O6) (an aldehyde) Fructose (C6H12O6) (a ketone) Galactose (C6H12O6) (an aldehyde) (c) Hexose sugars (6-carbon sugars) Fig. 3-6, p. 51

  31. Polysaccharides • Long chains • repeating units of simple sugar • Storage polysaccharides • starch in plants • glycogen in animals • Structural polysaccharide • cellulose, cell walls of plants

  32. Polysaccharides • Starch

  33. KEY CONCEPTS • Carbohydrates are composed of sugar subunits (monosaccharides), which can be joined to form disaccharides, storage polysaccharides, and structural polysaccharides

  34. Learning Objective 6 • What are the characteristics, composition, and biological functions of fats, phospholipids, and steroids?

  35. Lipids • Mainly hydrocarbon-containing regions • few oxygens (polar or ionic groups) • Greasy or oily consistency • relatively insoluble in water

  36. Fats • Triacylglycerol • main storage fat • glycerol + 3 fatty acids • Monoacylglycerols & diacylglycerols • 1 or 2 fatty acids • saturated or unsaturatedfatty acid • hydrogens

  37. Triacylglycerol

  38. Ester linkage A triacylglycerol Fig. 3-12b, p. 56

  39. Phospholipids • Structure • glycerol • 2 fatty acids • phosphate group • Function • cell membrane component

  40. Phospholipid

  41. Phosphate group Glycerol Fatty acids Choline Water Hydrophilic head Hydrophobic tail Fig. 3-13, p. 58

  42. Steroids • Carbon atoms arranged in 4 rings • cholesterol, bile salts, some hormones

  43. Indicates double bond Cholesterol (a) Cholesterol is an essential component of animal cell membranes. Fig. 3-15a, p. 59

  44. KEY CONCEPTS • Lipids store energy (triacylglycerol) and are the main structural components of cell membranes (phospholipids)

  45. Learning Objective 7 • What are the structures and functions of proteins?

  46. Proteins • Polypeptides • long, linear polymers • 20 amino acids (monomers) • joined by peptide bonds • Many functions • enzymes • structural components • cell regulators

  47. Peptide Bonds

  48. Carboxyl group Amino group Peptide bond R group R group Glycine Alanine Glycylalanine (a dipeptide) Fig. 3-18, p. 63

  49. Learning Objective 8 • What features are shared by all amino acids? • How are amino acids grouped into classes based on their side chains?

  50. Amino Acids • Amino group and carboxyl group • Side chains • determine chemical properties • nonpolar, polar, acidic, or basic • Dipolar ions at cell pH • important biological buffers

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