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ORGANIC COMPOUNDS

ORGANIC COMPOUNDS. Chapter 2 Section 3. Organic Compounds. are made mostly of carbon atoms most molecules with carbon are organic exception: carbon dioxide, carbon monoxide Carbon has 4 valence electrons so readily forms 4 covalent bonds. Organic Compounds. CARBOHYDRATES. COMPOSED OF :

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ORGANIC COMPOUNDS

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  1. ORGANIC COMPOUNDS Chapter 2 Section 3

  2. Organic Compounds • are made mostly of carbon atoms • most molecules with carbon are organic • exception: carbon dioxide, carbon monoxide • Carbon has 4 valence electrons so readily forms 4 covalent bonds

  3. Organic Compounds

  4. CARBOHYDRATES • COMPOSED OF : C, H, O in ratio of: 1:2:1 • Functions: • *Energy Source • Simple carbohydrates • Energy storage • Complex carbohydrates • Structural materials • Cell surface markers

  5. Carbohydrates exist as: • SIMPLE • MONOSACCHARIDES • GLUCOSE • FRUCTOSE • GALACTOSE • DISACCHARIDES • SUCROSE • glucose & fructose • MALTOSE • glucose &glucose • LACTOSE • glucose & galactose • COMPLEX • POLYSACCHARIDES • Made of 3 or more monosaccharides • ANIMALS: GLYCOGEN • LIVER • PLANTS: STARCH • CELLULOSE (wood)

  6. GLUCOSE

  7. GLYCOGEN

  8. CELLULOSE

  9. PROTEINS • are large organic molecules composed mainly of : • C, H, O, N (a little S) • Building blocks are AMINO ACIDS • ALL SHARE SAME BASIC STRUCTURE

  10. Amino Acids • Side Groups: • Provide different shape • Polar or Nonpolar

  11. Functions of Proteins • Structural Proteins • Hair, nails, hooves • Transport Proteins • Carry molecules through blood that otherwise would not be soluble in blood • Carry ions or molecules across membranes • Enzymes • Catalyze all chemical reactions in body • Specific to a single chemical reaction • Muscles • Actin, myosin in all 3 muscle types

  12. Peptide Bonds • Form when 2 amino acids join in a synthesis reaction (condensation)

  13. Types of Proteins • Dipeptides • A + B  AB • Polypeptides • Long chains of amino acids • In large proteins 2 to 4 polypeptide chains fold together • Interact through hydrogen bonds or disulfide bridges

  14. Protein Shape • Determines function • Influenced by: • Temperature • pH • Solvent

  15. Lipids • C H O • NOT a polymer • long chains of carbon – carbon bonds with hydrogen; oxygen at end of molecule called fatty acids

  16. LIPIDS • are large, nonpolar organic molecules • include: • Triglycerides • Cholesterol • Phospholipids • Steroids • Waxes • Pigments

  17. Fatty Acids • Unbranched carbon chains that make up most lipids • one end has a carboxyl group so is hydrophilic • other end is hydrocarbon so is hydrophobic • Saturated Fatty Acids • each C has only single covalent bonds • Unsaturated Fatty Acids • some C atoms have double covalent bonds which put kinks in the chain

  18. Fatty Acids

  19. Triglycerides • composed of 3 molecules of fatty acid joined to 1 molecule of glycerol • high melting points (solids at room temperature) • butter, fat in red meat

  20. Phospholipids • have 2 fatty acid chains attached to a molecule of glycerol • plus a phosphate group attached to the 3rd carbon in glycerol • makes up most of cell membrane in a lipid bilayer • are nonpolar so keeps most polar substances from crossing membrane

  21. Waxes • are a structural lipid • made of long fatty acid chain with a long alcohol chain • are waterproof so act as protective layer in plants & animals

  22. Steroids • composed of 4 fused carbon rings with various functional groups attached • includes many hormones • Testosterone • Estrogen • Progesterone • Adrenal hormones

  23. NUCLEIC ACIDS • very large, complex organic molecules • subunit: nucleotides • C H O N P • function: • Store & transfer genetic information • examples: • DNA: deoxyribonucleic acid • Genetic code • Essential for making proteins • RNA: ribonucleic acid • Produce proteins • Few act like enzymes

  24. Nucleotides • 3 parts: • 5 carbon sugar • RNA: ribose • DNA: deoxyribose • Phosphate group (- charge) • Nitrogenous base

  25. NUCLEIC ACIDS • DNA • RNA

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