1. Atoms and Organic Compounds Our journey begins here.

2. Atoms and Atomic Structure Atomic number = # of protons (and electrons if atom has no charge) Atomic mass = protons (1amu) + neutrons(1amu) Information from the periodic table of elements

3. Calcium: atomic #of 12 atomic mass of 24 charge = 0 Determine the # of protons, neutrons and electrons PRACTICE PROBLEMS Answer: Protons = 12 Electrons = 12 Neutrons = 12 Sodium (Na): atomic # 11 atomic mass of 23 charge = 0 Determine the # of protons, neutrons and electrons Answer: Protons = 11 Electrons = 11 Neutrons = 12 Drawing electron arrangements 2 electrons in the first level 8 electrons in the second level 8 electrons in the third level Draw the electrons around an atom that has atomic number of 12

4. Why Do Atoms Bond? Atoms without full outer shells are considered “Reactive” or unstable atoms. Atoms with full outer shells are considered STABLE They do not bond with other atoms For Example: Draw the atom neon Atomic # 10 For Example: Draw the atom Li Atomic # 3

5. How to make a STABLE atom 1 st Way: IONIC BOND: results from the transfer of electrons

6. Another Way To Make a STABLE Atom 2 nd Way: Covalent bond: results from the sharing of electrons

7. Why is Carbon So Cool? Carbon needs four electrons to become stable Four electrons = Four bonds Four bonds = LARGE MOLECULES! Main Ingredient of Organic Molecules = Carbon Large molecules will contain CARBON! CHNOPS MOST POPULAR

8. Vocabulary Organic Molecules: Carbon based Hydrocarbons: Organic molecules composed of only carbon and hydrogen –Ex: Methane CH 4  Most abundant hydrocarbon in natural gas (Fuel used to heat homes) –Most hydrocarbons = important fuels –Lipids contain long hydrocarbon chains  In our body they are the energy storing fat molecules Inorganic Molecules: Non-carbon based Ex: H 2 O (water), NH 3 (ammonia), O 2 (oxygen)

9. Vocabulary Terms Continued… Organic compounds –Large molecules built from many simpler, smaller molecular units called monomers –Monomers are linked together to form polymers Monomer + Monomer = Polymer MONO = One POLY = Many

10. Carbohydrates General Chemical formula for simple carbohydrate C 6 H 12 O 6 Open chain structure Ring-like Structure shape

12. Simple Carbohydrates MONOSACCHARIDES glucose fructose galactose C 6 H 12 O 6 What do you notice? Isomeres: same chemical formula, different shape

13. Organic Compounds Carbohydrates carbon hydrogen oxygen C 6 H 12 O 6

14. Carbohydrates MONOSACCHARIDES ONE SUGAR Glucose Fructose DISACCHARIDES TWO SUGARS Sucrose Lactose POLYSACCHARIDES MANY SUGARS Starch (many glucose monomers) Glycogen (many glucose monomers) Cellulose (many glucose monomers)

15. Monosaccharides Sugar molecules – Quick Energy –GLUCOSE – Energy storage –FRUCTOSE – Found in Fruit –GALACTOSE – Found in milk products & also produced in the body ** Honey – Contains both glucose & fructose

16. DISACCHARIDES Di= two Glucose + fructose = sucrose Glucose + galactose= lactose Glucose + glucose = maltose

17. Disaccharides Sucrose: –Major carbohydrate in plant sap  nourishes all parts of the plant –Maple Syrup –Table sugar  processed from the stems of sugarcane or the roots of sugar beets Lactose: –Found in milk, yogurt, cheese, ice cream, mayo, medications

18. Complex Carbohyrates POLYSACCHARIDE (many) 1) Starch ---  plant storage/what we eat 2) Glycogen---  animal storage in liver/muscles 3) Cellulose---  makes cell walls 4) Chitin ---  exoskeleton of insects

19. Polysaccharide Functions 1) Starch  plant storage/what we eat (Ex. Potatoes) 2) Glycogen  animal storage in liver/muscles 3) Cellulose  makes cell walls 4) Chitin  Insects exoskeleton (Tick) Primary source of energy! –Quick or long term

20. Polysaccharides STARCH –Found in plant cells  consists entirely of glucose monomers –Plant cells break down starch molecules  stored glucose becomes available for energy  to perform work –Foods high in starch  Potatoes, rice, corn * Humans are able to use the plant starch as food by breaking it down during digestion

21. Glycogen Animal cells –Humans/Turkeys store excess sugar in the form of glycogen Glycogen = Chain of many glucose molecules

22. Polysaccharides in you? We store glucose in long chains called GLYCOGEN in our liver. The liver can release the glycogen and break it down into glucose when we need more energy. Insulin helps do this.

23. Cellulose Polysaccharide in plants –Made of glucose monomers Serve as building materials –Protect and stiffen the plant –Example = Cellulose makes broccoli stems rigid Most animals, including people, cannot digest cellulose = Fiber (Passes unchanged through our digestive system)

24. Carbohydrates What is the monomer of a carbohydrate called? –Monosaccharide  Simple Sugar What is the polymer of a carbohydrate called? –Disaccharide  2 sugar units linked –Polysaccharide  Many sugar units linked

25. Organic Compound Composed of…4 Forms Lipids Carbon Hydrogen Oxygen Fats Oils Waxes Steroids Cell membranes are made of lipids

26. LIPIDS Monomers: –Glycerol + Fatty Acids = TRIGLYCERIDE ComplicatedSimple

27. Lipids Glycerol –3-carbon backbone –Attached to 3 fatty acid chains H – CH – O H – C – O H- CH - O CO – CH 2 - CH 2 – CH 2 – CH 2 – CH 2 - CH 2 – CH 2 – CH 2 – CH 3

28. Organic Compounds CarbohydratesLipids carbon hydrogen oxygen C 6 H 12 O 6 carbon oxygen hydrogen

29. Characteristics of Lipids Contain –A LOT of CARBON and HYDROGEN –Very LITTLE OXYGEN Results in lipid molecules being Hydrophobic  Lipids do NOT mix with water Hydrophobic example  Salad dressing… –Oil’s inability to mix with water Typical of this class of water-fearing or “hydrophobic” compounds

30. Lipids Functions of Lipids –Required for the absorption of fat soluble vitamins –Increase the flavor of food –Provide a feeling of fullness –Cushion our organs –Provide our bodies with insulation –Steroids Circulate in our body as chemical signals –Fats Store these high energy yielding molecules –Phospholipids Act as a boundary  Form the plasma membrane of a cell

31. Two Types of Lipids Fatty acid tails can be saturated Notice the amount of hydrogen Fatty acid tails can be unsaturated Notice the kinks! Notice the amount of hydrogen

32. Saturated Fats All 3 fatty acid chains contain the maximum number of hydrogen atoms –All carbon atoms in the fatty acid chains  form single bonds with each other –Solid at room temperature –Examples: Most animal fats, lard, butter  Heart disease H – CH – O H – C – O H- CH - O CO – CH 2 - CH 2 – CH 2 – CH 2 – CH 2 - CH 2 – CH 2 – CH 2 – CH 3

33. Properties of Saturated Fats Saturated fats are solid at room temperature Notice how dense the structure is with all the hydrogen

34. Unsaturated Fats Contain less than the maximum possible number of hydrogen atoms in one or more of its fatty acids –Some of the carbon atoms are double bonded –Ex: Fats in fruits, vegetables, fish, corn oil, olive oil, (Essential fatty acids) H – CH – O H – C – O H- CH - O CO – CH 2 - CH 2 – CH = CH – CH 2 - CH 2 – CH 2 – CH 2 – CH 3 CO – CH 2 - CH 2 – CH 2 – CH = CH - CH 2 – CH 2 – CH 2 – CH 3 CO – CH 2 - CH 2 – CH 2 – CH 2 – CH 2 - CH 2 – CH 2 – CH 2 – CH 3

35. Unsaturated Fats Functions of Essential Fatty acids –Regulate blood pressure –Help synthesize and repair vital cell parts

36. Unsaturated Fats are liquid at room temperature Notice fewer hydrogen Notice the kinks Becomes less dense as a result Properties of Unsaturated Fats

37. Unsaturated Fats Monounsaturated? –1 double bond in a fatty acid tail Polyunsaturated? –More than 1 double bond in a fatty acid tail

38. What are Trans Fats? Hydrogen atoms are crowded on one side of the molecule, causing bending (kinks) Hydrogen atoms are not crowded, the chain does not bend (kink) Straight = increased density = solid at room temperature. Other molecules and enzymes find it more difficult to bind to them

39. What Causes Trans Fats? Originally, the double bonds in unsaturated fatty acids were weakened by either natural or industrial processes Some Processes include 1) Partial hydrogenation (chemically adding hydrogen) 2) Repeated heating of oils Naturally occurring trans fats can be found in some animal products, such as dairy products and beef fat The trans isomer is produced by bacteria in the gastrointestinal tract of cattle and other ruminants.

40. Other Types of Lipids Steroids Classified as lipids because they are hydrophobic, but very different in structure Testosterone: male sex hormone Estrogen: female sex hormone Cholesterol: component of cell membrane and starting point for other steroids

41. What Does High Cholesterol Mean? Triglycerides + cholesterol combine with protein to form  lipoproteins (fat-protein packages that travel through the bloodstream) They help deliver nutrients to the body. Come in two forms 1)Low-density lipoprotein (LDL) (consists of as much as 75% cholesterol) 2) High-density lipoprotein (HDL) “good cholesterol” (20-30% cholesterol) Function HDL is to remove excess cholesterol from cells and arterial walls and transport it back to the liver for disposal Your LDL to HDL ratio is high Trans fats increase this Unsaturated Fats increase this

42. STEROIDS Chemical Signals –Estrogen, testosterone = sex hormones Best known steroid = CHOLESTROL * Essential molecule found in cell membranes * Starting point from which your body produces all other steroids * Bad reputation  Link to cardiovascular disease

43. Organic Compounds CarbohydratesLipidsProteins carbon hydrogen oxygen C 6 H 12 O 6 carbon oxygen hydrogen carbon oxygen hydrogen Nitrogen

44. PROTEINS Polymer constructed from a set of just 20 different kinds of monomers called Amino Acids Essential amino acids We cannot create ourselves Must be consumed in our diet in order to make a particular protein

45. Functions of Proteins Make up many of the structural components of organisms –Collagen Holds tissues together –Keratin Strengthens hair, skin, nails, horns, feathers Circulate in the blood –Hemoglobin Protein responsible for carrying oxygen within our red blood cells, that circulate throughout our body

46. Functions of Proteins Make up muscles Provide long term nutrient storage Defend the body from harmful microorganisms Act as signals Glycoproteins –Lubricate joints Enzymes –Proteins that speed up chemical reactions in cells

47. Protein Structure Proteins –Unique 3-dimensional structure Corresponds to a specific function Amino Acid Monomers: (Amino Group) NH 2 – CH – COOH (Carboxyl Group) Unique Side Group * Side group or “R group”  Responsible for the chemical properties of each amino acid

48. Building a Protein Cells link amino acids together into a POLYPEPTIDE chain –(Each link = Dehydration reaction) –At least 100 amino acids long Proteins –Composed of 1 or more polypeptide chains

49. Building a Protein Order of amino acids makes each polypeptide chain unique Your body can make an enormous variety of proteins – by arranging different amino acids in different orders Similarity between English language – 26 letters  thousands of different words Proteins: 20 different “letters” = amino acids  thousands of different proteins

50. Protein Shape A protein in the simple form of amino acids linked together cannot function properly –Compare this to a strand of yarn and a finished sweater Functional sweater = yarn that has been carefully knitted in a particular manner –Functional protein Consists of 1 or more polypeptides precisely twisted, folded, and coiled in a particular manner

51. Protein Shape Sequence of amino acids contributes to the way the protein folds –Some amino acid side chains bond with each other These forces help to fold a polypeptide and to keep if folded

52. Protein Shape Denaturation –Protein is exposed to an unfavorable change in temperature or pH Causes the protein to unravel and lose its normal shape –Ex: Frying an egg Egg white changes from a clear liquid to a white solid