End Show Slide 1 of 37 Copyright Pearson Prentice Hall 2–3 Carbon Compounds

End Show 2–3 Carbon Compounds Slide 2 of 37 Copyright Pearson Prentice Hall The Chemistry of Carbon Organic chemistry is the study of all compounds that contain bonds between carbon atoms. Carbon atoms have four valence electrons that can join with the electrons from other atoms to form strong covalent bonds. A carbon atom can bond to other carbon atoms, giving it the ability to form chains that are almost unlimited in length.

End Show 2–3 Carbon Compounds Slide 3 of 37 Copyright Pearson Prentice Hall The Chemistry of Carbon Living organisms are made of molecules that consist of carbon and other elements. Chains of carbon can even close upon themselves to form rings. Carbon has the ability to form millions of different large and complex structures.

End Show 2–3 Carbon Compounds Slide 4 of 37 Copyright Pearson Prentice Hall Macromolecules Four groups of organic compounds found in living things are: carbohydrates lipids nucleic acids proteins

End Show 2–3 Carbon Compounds Slide 5 of 37 Copyright Pearson Prentice Hall Carbohydrates What is the function of carbohydrates?

End Show 2–3 Carbon Compounds Slide 6 of 37 Copyright Pearson Prentice Hall Carbohydrates Living things use carbohydrates as their main source of “quick”energy. Plants and some animals also use carbohydrates for structural purposes.

End Show 2–3 Carbon Compounds Slide 7 of 37 Copyright Pearson Prentice Hall Carbohydrates The breakdown of sugars, such as glucose, supplies immediate energy for all cell activities. Living things store extra sugar as complex carbohydrates known as starches.

End Show 2–3 Carbon Compounds Slide 8 of 37 Copyright Pearson Prentice Hall Carbohydrates Single sugar molecules are called monosaccharides. Monosaccharides include glucose and fructose (found in many fruits). The large macromolecules formed from monosaccharides are called polysaccharides.

End Show 2–3 Carbon Compounds Slide 9 of 37 Copyright Pearson Prentice Hall Lipids Lipids are generally not soluble in water. The common categories of lipids are: Fatsoils Waxessteroids

End Show 2–3 Carbon Compounds Slide 10 of 37 Copyright Pearson Prentice Hall Lipids What is the function of lipids?

End Show 2–3 Carbon Compounds Slide 11 of 37 Copyright Pearson Prentice Hall Lipids Lipids can be used to store energy. Some lipids are important parts of biological membranes and waterproof coverings.

End Show 2–3 Carbon Compounds Slide 12 of 37 Copyright Pearson Prentice Hall Lipids The building blocks of lipids are glycerol molecules combined with fatty acids.

End Show 2–3 Carbon Compounds Slide 13 of 37 Copyright Pearson Prentice Hall Lipids If each carbon atom in a lipid’s fatty acid chains is joined to another carbon atom by a single bond, the lipid is said to be saturated. The term saturated is used because the fatty acids contain the maximum possible number of hydrogen atoms. This is typical of animal fats – should be a very small part of your diet!

End Show 2–3 Carbon Compounds Slide 14 of 37 Copyright Pearson Prentice Hall Lipids If there is at least one carbon-carbon double bond in a fatty acid, it is unsaturated. Lipids that contain unsaturated fatty acids tend to be liquid at room temperature (better for you).

End Show 2–3 Carbon Compounds Slide 15 of 37 Copyright Pearson Prentice Hall Nucleic Acids The building blocks of nucleic acids are known as nucleotides.

End Show 2–3 Carbon Compounds Slide 16 of 37 Copyright Pearson Prentice Hall Nucleic Acids What is the function of nucleic acids?

End Show 2–3 Carbon Compounds Slide 17 of 37 Copyright Pearson Prentice Hall Nucleic Acids Nucleic acids store and transmit hereditary, or genetic information. There are two kinds of nucleic acids, ribonucleic acid (RNA) and deoxyribonucleic acid (DNA).

End Show 2–3 Carbon Compounds Slide 18 of 37 Copyright Pearson Prentice Hall Proteins The building blocks of proteins are called amino acids.

End Show 2–3 Carbon Compounds Slide 19 of 37 Copyright Pearson Prentice Hall Proteins The instructions for arranging amino acids into many different proteins are stored in DNA. Amino Acids Protein Molecule

End Show 2–3 Carbon Compounds Slide 20 of 37 Copyright Pearson Prentice Hall Proteins What is the function of proteins?

End Show 2–3 Carbon Compounds Slide 21 of 37 Copyright Pearson Prentice Hall Proteins Some proteins control the rate of reactions and regulate cell processes. Some proteins are used to form bones and muscles. Other proteins transport substances into or out of cells or help to fight disease.

End Show 2–3 Carbon Compounds Slide 22 of 37 Copyright Pearson Prentice Hall

End Show - or - Continue to: Click to Launch: Slide 23 of 37 Copyright Pearson Prentice Hall 2–3

End Show Slide 24 of 37 Copyright Pearson Prentice Hall 2–3 Large carbohydrate molecules such as starch are known as a.lipids. b.monosaccharides. c.proteins. d.polysaccharides.

End Show Slide 25 of 37 Copyright Pearson Prentice Hall 2–3 Many lipids are formed from glycerol and a.fatty acids. b.monosaccharides. c.amino acids. d.nucleic acids.

End Show Slide 26 of 37 Copyright Pearson Prentice Hall 2–3 Proteins are among the most diverse macromolecules because a.they contain both amino groups and carboxyl groups. b.they can twist and fold into many different and complex structures. c.they contain nitrogen as well as carbon, hydrogen, and oxygen. d.their R groups can be either acidic or basic.

End Show Slide 27 of 37 Copyright Pearson Prentice Hall 2–3 Which of the following statements about cellulose is true? a.Animals make it and use it to store energy. b.Plants make it and use it to store energy. c.Animals make it and use it as part of the skeleton. d.Plants make it and use it to give structural support to cells.

End Show Slide 28 of 37 Copyright Pearson Prentice Hall 2–3 A major difference between polysaccharides and proteins is that a.plants make polysaccharides, while animals make proteins. b.proteins are made of monomers, while polysaccharides are not. c.polysaccharides are made of monosaccharides, while proteins are made of amino acids. d.proteins carry genetic information, while polysaccharides do not.