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3. Organic Chemistry Study of Compounds that contain Carbon. Study of Compounds that contain Carbon. Why is carbon so interesting? Why is carbon so interesting? Carbon has the ability to form more compounds than any other element. 2

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5. Diamond Graphite Pure Carbon Molecules 4

6. What are we composed of? Elements Covalent bonds AtomsCompoundsMacromoleculesCell Proteins Lipids Carbohydrates Nucleic acid Carbon compounds Functional groups Nucleus DNA Ribosomes Endomembrane Organelles 5

7. What are we composed of? - We have structure- 8

8. Macromolecules of Life 4 basic Molecules 1. C arbohydrates 2. L ipids 3. P roteins 4. N ucleic Acids 7

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11. Carbohydrates Provide energy to living cells. Provide energy to living cells. Main Source of energy. Main Source of energy. Structural Components: Structural Components: CHO 1:2:1 ratio The name carbohydrate means "watered carbon" or carbon with attached water molecules. The name carbohydrate means "watered carbon" or carbon with attached water molecules. 10

12. Vocabulary Monomer- Single unit Polymer- many units 11

13. This is PAUL LEMUR. He's a lemur named Paul. JOKE BREAK 12

14. Monosaccharides one sugar unit Ex: Galactose-milk C 6 H 12 O 6 13 “Saccharide” means sugar.

15. Disacchrides two sugars What molecule will this make? 14

16. Condensation and Hydrolysis Condensation: two monomers come together and one molecule of water is formed Condensation: two monomers come together and one molecule of water is formed 15 WATER Forms

17. Hydrolysis “water splitting” “water splitting” 16

18. Polysaccharides “Many sugars” “Many sugars” Glycogen (pictured) Glycogen (pictured) Glycogen functions as a fuel store in animals. - Large amounts are stored in liver and muscle and maintain circulating blood glucose levels between meals. Glycogen functions as a fuel store in animals. - Large amounts are stored in liver and muscle and maintain circulating blood glucose levels between meals. 17

19. Starch is the fuel stored in plants Viewed under a microscope, the starch grains in these plants cells are visible as small dots. 23

20. Plant Cell Walls Cellulose found in plant cell walls. Cellulose is a structural carbohydrate in plants. 19

21. Clip 26

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23. Lipids Two main Functions Energy Storage -more energy than carbohydrates Cushions and insulates the body and nerves Examples: Fats, Oils, Waxes 22

24. Structure of Lipids Glycerol backbone w/ 3 fatty acid chainsGlycerol backbone w/ 3 fatty acid chains 23

25. S t r u c t u r e o f L i p i d s G l y c e r o l b a c k b o n e w / 3 f a t t y a c i d c h a i n s 24

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27. Cell membranes are made of phospholipids Lipids 26

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29. Proteins Functions Transport molecules Hemoglobin transports oxygen Storage molecules Iron stored in the liver in a protein complex Mechanical support Skin and bones contain collagen Antibodies in the immune system Hormones C C llll iiii pppp 28

30. Elements in Proteins CarbonHydrogenOxygenNitrogen Sometimes Sulfur 29

31. Proteins are chains of amino acids 30

32. PROTEINS CLIP 31

33. Sickle Cell Anemia: The incorrect amino acid sequence in a protein may lead to fatal consequences. For example, the inherited disease, sickle cell anemia, results from a single incorrect amino acid at the 6th position of the beta - protein chain out of 146. 32

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35. Enzymes Are Proteins Are Proteins speed up chemical reactions speed up chemical reactions These reactions would take place anyway…enzymes just speed them up! These reactions would take place anyway…enzymes just speed them up! 34 They are catalysts!

36. Substrates Substrates – molecules that bind to specific enzymes to make them work – Each substrate fits into an area of the enzyme called the active site. – It is like a lock-and-key mechanism.

37. Binding Specificity Enzymes can only bind to certain molecules 36

38. How fast or slow the enzyme works depends on: 1.the concentration of the enzyme. 2.pH 3.Temperature 37

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40. Nucleotides consist of a phosphate group, a sugar and a "nitrogeneous base." There are four types of nitrogeneous base. 39

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43. EOCT PRACTICE QUESTION

44. Food is commonly refrigerated at temperatures of 2° C to 7° C to slow the rate of spoilage by bacteria. Which of the following best explains why refrigeration at these temperatures slows the spoilage of food? A Bacteria that cause food spoilage are killed by these low temperatures. B Bacteria that cause food spoilage multiply rapidly at these temperatures. C The enzymes in bacteria that cause food spoilage are not active at these temperatures. D The enzymes in bacteria that cause food spoilage are denatured at these temperatures.