C.I. 3.6 Optical Isomerism
Types of isomerism Isomerism Structural isomerism Stereoisomerism Geometric isomerism Optical isomerism
Different compounds- different properties. geometric isomerism
Optical Isomerism Arises because of the different ways you can arrange four different groups around a carbon atom. Hang on!! Aren’t -amino acids a group of compounds that have four different groups around a carbon atom?
four groups of electrons around the central atom four bonding pairs TETRAHEDRAL shape bond angle exactly 109
alanine imaginary mirrors
The only way to make these two superimpose is to break & reform bonds. All molecules have mirror images – however they don’t all exist as two isomers. What makes an isomer is the fact that the mirror image and the original molecule are non-superimposable! The only way to make these two superimpose is to break & reform bonds.
Left and right hands are an example of non-superimposable mirror images.
Enantiomers ? Molecules such as alanine that exist in these two forms = optical isomers or enantiomers. We distinguish between the two enantiomers of a molecule by +/-, D/L or more correctly R/S. A 50/50 mixture of the two enantiomers is called a racemic mixture or a racemate.
chiral centre of alanine Some more key words … Molecules that are not superimposable on their mirror images are called chiral molecules. A carbon surrounded by 4 different groups is called a chiral centre. chiral centre of alanine
The CORNy rules for naming enantiomers. Optical isomers exist as L-enantiomers or D-enantiomers. L-enantiomer D-enantiomer R R CO CO N N
The CORNy rules for naming enantiomers. Imagine looking down on the molecule with the single H atom point straight up towards you. Label the other three groups COOH = CO R-group = R NH2 = N If CORN is arranged in a CLOCKWISE direction it is the L-amino acid. If CORN is arranged ANTI-CLOCKWISE it is a D-amino acid.
How do enantiomers differ? Behave identically in ordinary test-tube chemical reactions. Have same physical properties. BUT!! Behave differently in presence of other chiral molecules. e.g. Taste-buds are ‘chiral’ D-amino acids taste sweet, L-amino acids are tasteless or bitter.