Warm-up km = __________m 10,000 m 2. 1 mm =_________m m 3. 45g = __________cg 4500 cg 4 How do hydrogen bonds between water molecules occur? - The hydrogen of one molecule is slightly positive and it is attracted to the slightly negative oxygen of another water molecule

Chapter : Organic Compounds

I. Carbon is the main ingredient of organic molecules A. Carbon Skeletons and Functional Groups 1. Carbon based molecules are referred to as organic molecules. a. Carbon molecules that are made up ONLY of C and H are called hydrocarbons. – Hydrocarbons are important fuels – Ex. CH 4 (methane) is found in natural gas

2. Non carbon based molecules are classified as inorganic molecules. a. Ex. H 2 O, O 2 3. Carbon will form a bond with other carbons to produce a skeleton

Carbon Skeletons

4. Functional Groups a. Carbon skeletons attach to functional group and this determines the properties of the molecule. b. Most functional group are hydrophilic and tend to become surrounded by water molecules

Functional Groups

B. Monomers and Polymers 1. Monomers a. smaller, similar units that hook together to form polymers 2. Polymers a. Long chains of monomers 3. Life macromolecules are divided into 4 groups: carbohydrates (sugars), proteins, lipids (fats) and nucleic acids (DNA).

Warmup What are the major elements of life? - C, H, O, P, S, N 2. What properties of carbon explain carbon’s ability to form different large and complex structures? - Carbon can bond easily to other elements. - Carbon can bond easily to other C atoms to form chains, rings, single, double or triple covalent bonds - This means that carbon can make millions of different types of structures.

C. Building and Breaking Polymers 1. Adding to a chain a. When a monomer is added, a water molecule must be released from the chain. This has to happen to make room for the new molecule to bond. b. This is called dehydration.

2. Breaking the chain to release energy a. Cells break down the polymers & monomers b. Bonds in the polymer are broken by adding a water molecule to them c. The water breaks the bond & replaces the molecule that broke off. d. This is called hydrolysis.

II. Carbohydrate A. Sugars 1. Organic compound 2. Contains C, H, O in the ratio of 1 C : 2 H : 1 O 3. Basic molecular formula is (CH 2 O) 4. Most sugar molecules have a ring skeleton 5. hydrophilic

B. Monosaccharides 1. Simple sugars 2. Contain just 1 unit 3. Examples: glucose, fructose, galactose 4. Suffix of all sugars = -ose 5. Glucose is what our cells use for energy – Straight or ring form – The process of using glucose for energy is called cellular respiration – some of the glucose gets used immediately, the rest of it gets stored as fat for later use 6. Cells hook monosaccharides together to form larger sugars

monosaccharide

C. Disaccharides 1.“double sugar” 2. 2 monosaccharides linked together by a dehydration reaction 3. Most common is sucrose = table sugar – Sucrose = glucose + fructose – Found in plants

4. Polysaccharides a. Long polymer chain made up of monosaccharides b. Complex carbohydrates c. Examples - starch = found in plant cells, humans can digest starch - Glycogen = found in liver cells and muscle cells of humans - Cellulose = found in plant cells, humans can not digest cellulose, used for structure in plants

polysaccharides

III. Lipids A. Characteristics of Lipids 1. Hydrophobic 2. Water based substances will not mix with fat 3. Some are used for structural purposes in the body (cell membrane), other fats are used for energy.

B. Fats 1. Structure a. 3 fatty acids attached to a carbon backbone called glycerol Pg. 98

2. Saturated Fats a. All 3 fatty acid chains contain the maximum number of H atoms b. All of the C atoms in the fatty acids form single bonds with each other c. solid at room temperature d. lard, butter, animal fats 3. Unsaturated Fats a. Double bonds between the C atoms b. Usually liquid at room temperature c. Found in fruits, veggies, fish, olive oil

C. Steroids 1. Structure a. Lipid molecule that forms a structure with 4 carbon rings b. They differ in the functional groups that are attached c. Hydrophobic 2. Functions a. Circulates throughout the body as chemical signals: estrogen & testosterone b. Found in the cell membrane and used for structure and support: cholesterol

Steroid Lipids in Cell Membrane

IV. Proteins A. Functions 1. Polymer made up on monomers called amino acids- 20 total 2. Responsible for all functions within the organism a. Genetic traits are determined by the proteins that the DNA codes for b. Form structures such as hair and muscle fibers c. Circulate in the blood to help fight off foreign pathogens d. Act as signals to relay messages from cell to cell e. Control chemical reactions within a cell

B. Amino Acids 1. Central carbon atom with an amino group and carboxyl group + “side group” or “R group” 2. The side group is what determines the kind of amino acid

C. Building a Protein 1. Cells create proteins by linking amino acids together 2. Polypeptide = chain of amino acids 3. Dehydration reaction occurs 4. Proteins are composed of 1 or more poly peptide chains 5.The order of the amino acids make the polypeptide chain unique

D. Protein Shape 1. In order to work properly, proteins must be correctly folded, twisted or coiled (SHAPE MATTERS!) 2. Changes is temperature or pH causes proteins to denature a. A denatured protein loses its shape and no longer works properly.

Denatured Protein

V. Enzymes- Proteins that speed up chemical reactions A. Enzymes and Activation Energy 1. Starting a chemical reaction a. Requires energy = activation energy b. Enzymes are proteins that reduce the amount of energy needed to start the reaction c. This allows the reaction to happen more quickly. d. The enzyme acts as a catalyst. 2. Enzymes are specific for the reaction that they catalyze. 3. The suffix for an enzyme is “-ase­” example: amylase = enzyme that helps digest starch

B. How enzymes work 1. Enzymes are shape specific a. The enzyme will only fit into the active site of a specific substrate (the reactant) b. As the substrate enters the active site, the active site shifts slightly to “hug” the substrate tightly 2. Factors that affect enzyme activity a. Changes in temperature and pH

Ch. 2 Review pg #1-7, 10-15, 18-23, 25-29, 34-35, Pg. 59- # 1-10 – Use write letter answer, no sentences Format – Loose leaf w/ assignment title – Multiple choice: question & answer – All other questions: complete sentences