Carbon 2-3 Bio You will need a textbook & your notebook

Carbon c.html

Organic Chemistry Study of all compounds that contain bonds between carbon atoms.

Chemistry of Carbon Carbon atoms have 4 valence electrons Each electron can join with an electron from another atom to form a strong covalent bond C can bond with many elements including: – H – O – P – S – N

Chemistry of Carbon Most importantly Carbon can bond to another Carbon It can form single, double, or triple bonds These bonds can create long chains or even ring structures Millions of different large and complex structures can be formed No other element even come close to matching carbons versatility

Draw the following in your notebook: Methane – What elements? What types of bonds? Acetylene – What elements? What types of bonds? Benzene – What elements? What types of bonds?

Macromolecules Biomolecules Large molecules found in living cells

Polymerization Process by which macromolecules are formed Small units (monomers) link together to form long chains (polymers)

Monomers Example: glucose

Dehydration synthesis Process of removing water to create a bond that connects two smaller molecules (monomers) to form larger molecules (polymers) To form the water molecule that is removed, one monomer givers –OH the other gives -H

Hydrolysis Breaking chemical bond between to monomers by inserting a water molecule. One atom gets an OH group the other gets a H

Write equations for Dehydration synthesis R-OH + HO-R = R-O-R + H20 IS DEHYDRATION Hydrolysis R-O-R= R-OH + HO-R IS HYDROLYSIS.

Demonstrate: The formation of a monomer Destruction of a polymer

Macromolecules 4 classes/groups – Proteins – Carbohydrates – Lipids – Nucleic Acids

Day 2 Notes You will need your notebook and a textbook

Carbohydrates Contain C, H, & O In a 1:2:1 Ratio Example Glucose: – Chemical Formula: – C 6 H 12 O 6

Carbohydrates- function: Living things use carbohydrates as their main source of energy. Plants and some animals use carbohydrates for structural purposes

Carbohydrate Terminology: Monosaccharide- simple sugar Disaccharides- two sugars joined Polysaccharides- more than 2 joined

Monosaccharides Glucose Galactose fructose

Disaccharides Sucrose Maltose Lactose

Polysaccharides Starch- in plants-long chains of glucose Glycogen-stored in animal liver Cellulose- plants-wood & fiber

Testing for carbohydrates Simple Sugar (monosaccharide) test: – Indicator: – positive: – Negative Starch test (polysaccharide/ complex carb) test – Indicator: – Positive: – Negative:

Structure:

Day 3 Notes: Lipids

Large & varied group of biomolecules Generally not soluble in water

Lipids: Made mostly of Carbon & Hydrogen atoms

Triglycerides 3 fatty acids are attached

Glycerol Functional groups?

Common categories of Lipids: Fats Oils Waxes

Functions / Uses: Energy storage Important parts of biological membranes Waterproof coverings Chemical messengers

Energy Storage

Biological Membranes

Waterproof coverings

Chemical messengers Steroids Cholesterol – mChosterol

Cholesterol The general structure of cholesterol consists of two six-membered rings side-by-side and sharing one side in common, a third six-membered ring off the top corner of the right ring, and a five-membered ring attached to the right side of that. The central core of this molecule, consisting of four fused rings, is shared by all steroids, including estrogen (estradiol), progesterone, corticosteroids such as cortisol (cortisone), aldosterone, testosterone, and Vitamin D. In the various types of steroids, various other groups/molecules are attached around the edges. Know how to draw the four rings that make up the central structure.

Lipid formation: Glycerol molecule combines with fatty acids Figure 2-14 page 46

Saturated vs. Unsaturated Fats Saturated = max # of Hydrogen atoms on each Carbon of the Fatty acid (saturated with H) Unsaturated= at least one carbon-carbon double bond in the fatty acid Polyunsaturated = ___________

Saturated vs. Unsaturated

Common unsaturated Fats One double bond = Monounsaturated Liquid at room temperature: – Olive oil

Common Polyunsaturated Fats (Many Common Cooking Oils) – Corn oil – Sesame oil – Canola oil – Peanut oil

Meat Products Contain both saturated & unsaturated FDA recommends

Saturated fats: Popular among manufacturers of processed foods because – they are less vulnerable to rancidity – More solid at room temperature – Higher melting point

Unsaturated fats Lower melting point so more fluidity of cell membranes Replacing Saturated fats w/unsaturated fats helps to lower levels of total cholesterol & LDL cholesterol in the blood. Foods: avacado, nuts, veg oil Although the better fat, FDA Recommends Diet with < 30% of calories (67g in 2000 Cal diet)

Trans unsaturated fats: Describe the attachment of the H to the C =C bond Should be avoided = high health risks--- plaque in arteries--- coronary atherosclerosis

Trans vs. Cis

Lipid test Indicator: Sudan IV test Negative: Positive:

Cell Membranes: OrganismCell Membrane Composition MammalsHigh composition polyunsaturated fat; Lower monounsaturated fat ReptilesHigher polyunsaturated membrane content gives greater fluidity & functionality FishCold environments= increasingly high cell membrane content of both monounsaturated and polyunsaturated fatty acids to maintain greater fluidity