1. Chemistry Notes

2. Atoms The nucleus of an atom includes: protons and neutrons.
Electrons orbit the nucleus in specific energy levels.

3. Elements
The number of protons never changes – this equals the atomic number. (If the number of protons changes, it is a different element.)
The number of electrons generally equals the number of protons (We won’t worry about exceptions in this class.)
Atomic Number
Atomic Mass

5. Chemical Bonds 3 main types of chemical bonds:
Covalent - atoms share electrons equally
Ionic – one atom hogs the electrons from another (Think of it like a 5-year-old taking a 3-year-old’s toy and hogging it.)

6. Macromolecules

7. Organic VS Inorganic
Organic compounds contain carbon and are found in living things
Exceptions: hydrogencarbonates (bicarbonate HCO3-, carbonates (CO32−)and oxides of carbon (CO or CO2)

8. Monomer Mono = one Mere = part
Sub units that are strung together to create larger molecules

9. Polymer
Poly =many
Large molecule made up of multiple monomers

10. Think Pair Share
Create an analogy to explain the relationship between monomers and polymers.

11. Dehydration Synthesis
Hydro = water
A reaction that links together monomers
Removes a –H from one monomer and a –OH from the other monomer
Those come together to form a water molecule H2O
Requires energy to build molecules
Example: Your liver links glucoses together to form a stable storage molecule called glycogen (aka animal starch)

12. Dehydration Synthesis Sucrose

13. Hydrolysis Hydro = water Lysis = break Breaks down polymers
Breaks a bond between monomers
Uses water to add an –H to one monomer and an –OH to the other
Releases energy
Example – salivary amylase breaks starch into disaccharide sugar in your mouth while you chew

14. Hydrolysis of Sucrose

15. Think Pair Share
Draw a Venn Diagram to compare and contrast Hydrolysis and Dehydration Synthesis.

16. Carbohydrates Elements: C,H,O in 1:2:1 ratio
Generally in the shape of a hexagon or pentagon
Monomer: Monosaccharide (simple sugars - glucose)
Polymers:
Disaccharide – 2 monosaccharides (complex sugars - sucrose)
Polysaccharide – many monosaccharides (starch, cellulose)
Names end in –ose
Ose= sugar
Sacchar = sugar

17. Monosaccharides Use: quick energy
Foods: fruits (Fructose), candy (glucose), milk (Galactose)
Produced: process of photosynthesis in the organelle chloroplast
Your brain runs on glucose!

18. Simple sugar foods

19. Disaccharides
Use: quick energy
Foods: Table sugar (sucrose)
Malt sugar (maltose - forms from breakdown of starches including grains)
Milk sugar (lactose – think lactose intolerant)
Produced by plants storing products of photosynthesis process carried out in the organelle the chloroplast – think maple syrup

20. Complex sugar foods

21. Polysaccharides
Uses: quick energy, (but more stable to store than glucose) and structure (cell walls of plants made of cellulose)
Foods: Potatoes , bread, pasta (starch), Bran Fiber (cellulose indigestible for humans)
Produced by liver from excess blood sugar and made by plants into cell walls from glucose made during photosynthesis by the chloroplast

22. Starchy foods

23. Construct a Carbohydrate
With a partner use marshmallows and toothpicks to construct the following molecules:
Monosaccharide
Disaccharide
Polysaccharide (4 glucoses long)
You must have me check each molecule before moving on.

24. Lipids (Oils, Fats, Waxes)
Elements: C,H,O but NOT in 1:2:1 ratio
Generally in the shape of a glycerol with one or 2 tails.
Monomers: Glycerol and Fatty Acid Chains
Polymers: Triglycerides made from1 glycerol plus 3 fatty acid chains

25. Constructing a Triglyceride

26. Lipids
Uses: Long term energy storage, cell membranes (cholesterol and phospholipids),
Foods: olive oil, avocados, butter, lard, beeswax
Produced by process of dehydration synthesis in the organelle smooth ER
Your body uses it for chemical messengers (steroids), insulation and padding your organs

27. Oils VS Fats Oils are liquid and fats are solid at room temperature
Oils are stored in seeds of plants
Fats are stored under skin or around organs of animals

28. Think Pair Share
What types of foods would you eat to avoid a high fat diet?

29. Fatty foods

30. Saturated VS Unsaturated Fats
Unsaturated fats have one or more double bonds between carbons so they do not have all the possible hydrogens

31. Constructing a Lipid
With a partner use orange slices, licorice and toothpicks to construct a triglyceride molecule You must show me your molecule before you move on.

32. Proteins Elements: C, H, O, N, S, P
Monomer: Amino Acids (20 different)
Polymer: Polypeptides that are folded into proteins

33. Amino Acid Structure

34. 20 different amino acids

35. Proteins
Uses: Structure of body tissues - muscles, bones, blood, hair, skin - most of your body
Foods: Egg whites, meat, fish, beans
Produced by process of protein synthesis in the organelle ribosome (made from recipe in DNA)

36. Folding a Protein A – amino acid sequence -1st level
B/C – amino acids are twisted or folded – 2nd level
D – the twisted chain is folded – 3rd level
E – multiple chains are arranged together – 4th level (hemoglobin)

37. Think Pair Share
What is the difference between a polypeptide and a protein?

38. High Protein Foods

39. Construct a Protein
With a partner use Fruit Loops and string to construct a polypeptide chain 20 amino acids long. Then fold up your chain to create a protein.

40. Nucleic Acids Elements: C,H,O,N,P Monomers: Nucleotides
Nucleotides are made of a phosphate group, a sugar (deoxyribose DNA or ribose RNA) and a Nitrogen Base
Nucleotides: adenine, thymine, guanine, cytosine, (uracil)
Polymers: DNA, RNA

41. Nucleotide Structure

42. Nucleic Acids
Uses: DNA carries genetic information and directions to make proteins
RNA makes proteins and is the structure of the ribosome
Produced by the process of DNA replication in the nucleus from existing DNA

43. x

44. DNA to Protein