1. Organic Molecules
The Chemistry of Life

2. What makes it ORGANIC?
Molecules made up of mainly CARBONs and HYDROGENs
(w/other elements at times like O, N, P)
Carbon’s special trait: Making 4 bonds

3. How many bonds?

4. 4 Major Categories
1st: Carbohydrates

5. 4 Major Categories
2nd: Proteins

6. 4 Major Categories
3rd: Lipids

7. 4 Major Categories
4th: Nucleic Acids RNA and DNA

8. Carbohydrates (sugars and starches)
Monosaccharides (Simple sugars):
The smallest of sugars
C, H, O (1:2:1 ratio)
Single carbon ring: Glucose

9. Carbohydrates Disaccharides Two monosaccharides chem. combined
Ex: Sucrose

10. How they’re made: Dehydration Synthesis

11. How they’re made: Dehydration Synthesis

12. How they’re made: Condensation Reaction

13. Carbohydrates Polysaccharides Large, long molecules
Made up of many monosaccharides
Found in plants:
Starch
Cellulose

14. Carbohydrates Polysaccharides Large, long molecules
Made up of many monosaccharides
Found in animals:
Glycogen
Chitin

15. Review: Which is/are found in you? Which is/are found in plants

16. A note about some big molecules:
Some very large molecules are actually built out of small, repeating units.
Ex: This (**************************) is made up of a bunch of these: (*)
The repeating units are referred to as MONOMERS. The large molecule is a POLYMER
So, starch is a polymer made of monomers called _______________ .
Note the monomers of proteins too.

17. Carbohydrate Functions:
Main source of energy for the cell
Primary source of fuel for cellular respiration
Used to store energy for short periods of time
In plants, carbohydrates like cellulose are used as structural material in the cell wall

18. Carbohydrates Other Info:
Foods: sugar, pasta, rice, bread, grains
Chemical indicator:
Starches-Lugol’s Iodine Solution turns blue/black
Sugars-Benedicts turns brick red

19. What’s a calorie? Unit used to measure energy
The amount of energy it takes to raise 1 g of water 1ºC = 1 calorie
Kcal is what’s on food labels. 19

20. Caloric values…
Carbohydrates and Proteins have about the same caloric values per unit vol.
4 kcal/g 20

21. Example…
A half-cup serving of macaroni and cheese contains 20 grams of carbohydrate, 8 grams of protein, and 11 grams of fat. What is the total number of kcalories consumed?
20 grams of carbohydrate x 4 kcal/g = 80 kcal 21

22. Lipids Fatty, greasy, oily, or waxy Made of C,H, & less oxygen
than in carbs
Insoluble in water
Monomer=glycerol and 3 fatty acids
Foods: butter, shortening, oil, wax

23. Lipids: 4 categories Triglycerides/fats Phospholipids Waxes Steroids
Indicator:
Leaves dark spot on brown paper bag
Sudan IV-changes to red

24. Importance of LIPIDS to humans:
Energy source (primary energy storage)
Cushion vital organs
Insulation
Major part of cell membranes
Needed in some vitamins and hormones

25. Fatty Acids
Carbon chains; make up most lipids
12-28 C long

26. Fats Fats are constructed from two types of smaller molecules:
Glycerol
Connects three fatty acids together
Three Fatty acids
Very long chains of carbon, hydrogen, and oxygen
Contain most of the energy of the molecule 26

28. length (number of carbons) If they have any double bonds
Fatty acids vary in two ways:
length (number of carbons)
If they have any double bonds
Saturated fatty acids have the maximum number of hydrogen atoms possible and no double bonds
Unsaturated fatty acids have one or more double bonds 28

29. They have a straighter shape can be packed more tightly together.
Saturated fats most often come from animal sources and are solid at room temperature.
They have a straighter shape can be packed more tightly together.
Unsaturated fats usually come from plant sources or fish and are liquid at room temperature.
Curved shape due to double bonds 29

31. In unsaturated fatty acids, there are two ways the pieces of the hydrocarbon tail can be arranged around a C=C double bond: Cis and Trans bonds. In cis bonds, the two pieces of the carbon chain on either side of the double bond are either both “up” or both “down,” such that both are on the same side of the molecule. In trans bonds, the two pieces of the molecule are on opposite sides of the double bond, that is, one “up” and one “down” across from each other. Naturally-occurring unsaturated vegetable oils have almost all cis bonds, but using oil for frying causes some of the cis bonds to convert to trans bonds. If oil is used only once like when you fry an egg, only a few of the bonds do this so it’s not too bad. However, if oil is constantly reused, like in fast food French fry machines, more and more of the cis bonds are changed to trans until significant numbers of fatty acids with trans bonds build up. The reason this is of concern is that fatty acids with trans bonds are carcinogenic, or cancer-causing. The levels of trans fatty acids in highly-processed, lipid-containing products such as margarine are quite high.

32. Three types of Fatty Acids: saturated, unsaturated, polyunsaturated
stearic acid
oleic acid
linolenic acid

33. Triglyceride is formed

34. Phospholipids
In a phospholipid, one of the fatty acids is replaced by a phosphate (PO4).
The two fatty acid tails are hydrophobic, but the phosphate head is hydrophilic.
Main component of cell membranes 34

35. The fatty acids form the inner part that is away from water.
When phospholipids are added to water, they self-assemble into a bilayer
The phospholipids form the outer part that is in contact with the water.
The fatty acids form the inner part that is away from water. 35

36. WATER
Hydrophilic
head
WATER
Hydrophilic
head
Hydrophobic
tails
WATER
WATER
This phospholipid bilayer creates the basic structure of all cell membranes.

37. Steroids (Sterols) No fatty acid chains, but 4 fused Carbon rings
Some hormones (testosterone)
Cholesterol – most familiar
Produced in liver and eaten (meat, dairy products, etc.)
Found in cell membranes (reduces fluidity of membrane) & in vertebrate brains

38. Cholesterol

39. Cholesterol – LDL (Bad) Forms Plaque

40. Waxes Long-chain fatty acids linked to alcohols or carbon rings
Firm consistency
Important in water-proofing

41. Caloric values…
Lipids (fats), made for energy storage, have a higher caloric value.
9 kcal/g
One pound of fat = 3500 Calories. 41

42. 11 grams of fat x 9 kcal/g = 99 kcal
Example…
A half-cup serving of macaroni and cheese contains 20 grams of carbohydrate, 8 grams of protein, and 11 grams of fat. What is the total number of kcalories consumed?
11 grams of fat x 9 kcal/g = 99 kcal 42

43. Proteins
Proteins account for more than 50% of the dry mass of most cells
Protein functions include
structural support,
storage, transport,
cellular communications,
movement, and
defense against foreign substances
Speed up reactions
Control growth
Food: meat, poultry, fish, nuts, beans, eggs, milk 43

44. Protein Structure C, H, O, N, and sometimes S
Proteins are made of chains of amino acids.
There are only 20 amino acids, but they can be combined in nearly infinite ways.
The sequence of amino acids determines the shape of the protein.
The shape of the protein is the biggest factor that determines its function.
Indicator: Buirets solution turns violet

46. One amino acid structure: Ball/stick model

47. Types of a.a.
Here are just five of the 20 that we have. (see peptide bonding) Notice the tops are the same, but the white areas are the different R groups

48. Functions of Proteins
Structural: connective tissue, hair, nails (Keratin)
You are mostly protein.

49. Functions of Proteins
Contractile
(Muscle tissue)

50. Functions of Proteins
Transport: Hemoglobin (carries O2)

51. Functions of Proteins
Some Hormones like insulin, growth hormone

52. Functions of Proteins
Enzymes; facilitate chem. reactions (Rx).

53. Protein Uses…

54. Caloric values…
Carbohydrates and Proteins have about the same caloric values per unit vol.
4 kcal/g 54

55. 8 grams of protein x 4 kcal/g = 32 kcal
Example…
A half-cup serving of macaroni and cheese contains 20 grams of carbohydrate, 8 grams of protein, and 11 grams of fat. What is the total number of kcalories consumed?
8 grams of protein x 4 kcal/g = 32 kcal 55

56. Nucleic acids C, H, O, N, P Found in ALL CELLS
DNA (Deoxyribonucleic acid)
Genetic material; carries heredity – codes for all proteins
RNA (Ribonucleic acid)
Similar in structure to DNA; used for building of proteins
Nucleic acids’ monomers: Nucleotides (5 C sugar, P grp, nitrogenous base) 56

57. What’s a calorie? Unit used to measure energy
The amount of energy it takes to raise 1 g of water 1ºC = 1 calorie
One Kilocalorie (C) =
1000 calories (c)
Kcal is what’s on food labels.

58. Caloric values…
Carbohydrates and Proteins have about the same caloric values per unit vol.
4 kcal/g
Lipids (fats), made for energy storage, have a higher caloric value.
9 kcal/g
One pound of fat = 3500 Calories.

59. Example…
A half-cup serving of macaroni and cheese contains 20 grams of carbohydrate, 8 grams of protein, and 11 grams of fat. What is the total number of kcalories consumed?
20 grams of carbohydrate x 4 kcal/g = 80 kcal
8 grams of protein x 4 kcal/g = 32 kcal
11 grams of fat x 9 kcal/g = 99 kcal
Total energy = 211 kcal

60. sum of all chem Rx in a living organism
Metabolism
sum of all chem Rx in a living organism
Basal Metabolic Rate (BMR)
amt. of energy needed to sustain life
does not include energy needed for PA

61. How many Calories do you need per day?
Calculating Your EER (Estimated Energy Requirement)
Find your weight in kg and your height in meters:
Weight in kilograms = weight in pounds / 2.2 lbs/kg
(Ex. 150 pounds = 150/2.2 = 68.2 kg)
Height in meters = height in inches x in/m
(Ex. 5’9” = 69 in x in/m = 1.75m)

62. Calculating Your EER (Estimated Energy Requirement)
2. Estimate the amount of physical activity (PA) you get per day.
Sedentary: Males (1.00) Females (1.00)
Lightly active: (1.13) (1.16)
Active: (1.26) (1.31)
Very Active: (1.42) (1.56)

63. Calculating Your EER (Estimated Energy Requirement)
3. Choose the appropriate equation, enter your values, and write down your EER value.
Females:
EER = – (30.8 x age in yrs) + PA [(10.0 x Wt in kg) + (934 x Ht in m)] + 25
Males:
EER = 88.5 – (61.9 x age in yrs) + PA [(26.7 x Wt in kg) + (903 x Ht in m)] + 25

64. Michael Phelps, at the height of his training, requires 12,000 Calories/day.
What are your calorie needs per day?
What is your BMR (Base Metabolic Rate)?