I. Organic Chemistry

A. Defined    1. The study of the chemical reactions that occur in living organisms. All living organisms are made mostly of carbon, hydrogen, and oxygen and organic chemistry deals with these atoms- especially Carbon. 2. Organic = carbon containing compounds Ex. C6H12O6 Ex. C12H22O11 Exception: CO2 ­­­­­­­­­­­(inorganic)

3. Inorganic: no carbon Ex. NaCl (table salt)

B. Rationale    All Doctors, biologists, dentists, vets, geneticists, botanists, and environmentalists must know something about the chemistry of life.

II. Groups of Organic Compounds

    A. Carbohydrates

1. General a. “Carbos” - sugars and starches b.They range from simple sugars found in candy, pop, and cereals (like frosted flakes), to complex sugars found in breads and pastas. Composed of C:H:O (1:2:1) d. End in “–ose”

QUICK (immediate) energy. 2. Function QUICK (immediate) energy.

3. Types Monosaccharides (single sugars) 1.) These are the simple sugars that can be immediately used as energy by the body 2.)  EX. Glucose (C6H12O6), fructose 3.) Indicator- Benedict’s Solution - A light blue solution that turns green or orange in the presence of a monosaccharide

b. Disaccharides. 1. ) Double sugars formed by the b. Disaccharides 1.) Double sugars formed by the joining of 2 monosaccharides a. Anabolic reaction called dehydration synthesis 2.) EX. Sucrose, maltose, lactose

  c. Polysaccharides 1.) Complex sugars formed by the joining of hundreds or even thousands of monosaccharides 2.) EX. starch, glycogen, cellulose

3.) When these molecules are split by hydrolysis (_________________), monosaccharides form. 4.) Indicator- Iodine - An amber colored solution that turns dark purple black in the presence of a polysaccharide (Starch)

B. Lipids General a. Fats, waxes, and oils b. Have little or no attraction to water c. Very diverse in structure and function d. Usually smaller than carbs and proteins e. Composed of C:H:O

Function a. STORED energy (hibernation) b. Protection c. Insulation d. Form biological membranes e. Chemical Messengers

3. Types a. Fats 1.) Saturated fats i. NO double bonded carbons ii. Animal fat; Usually solids at room temp. iii. Unhealthy in large amounts

2.) Unsaturated fats i. Have DOUBLE bonded carbons ii. Plant or fish oils; usually liquids at room temp. iii. Healthier than saturated fats

3.) Indicator- Paper Towel - Translucent spot appears when a lipid is dried onto paper towel

b. Phospholipids- Parts of cell membrane c. Steroids 1.) Used in hormonal control 2.) EX. Cholesterol

C. Proteins 1. General a. Composed of C:H:O:N (sometimes S) Made up of amino acids (A.A.’s); forms chains There are 20 different amino acids. Variety is huge b/c each protein can have thousands of A.A.

2. Functions (many) Catalysts (enzymes) Used in movement (major component of muscles) Mechanical support (skin and bone contain collagen) Structural components of cells

e. Storage (iron in the liver) Repair Immunity (antibodies) Transport molecules (hemoglobin) Control growth and cell differentiation (hormones)

3) Indicator- Biuret’s solution - A light blue solution that turns dark blue or violet in the presence of a protein

4. A Special Example: Enzymes a.These are proteins that are used to help speed up reactions in the body. b. These are called CATALYSTS because they get reactions started.

c.All enzymes have an active site where they attach to the molecules they work on. d. The molecules they work on are called substrates.

e. Enzymes usually end in –ase EX. sucrase breaks down sucrose       e.    Enzymes usually end in –ase EX. sucrase breaks down sucrose EX. lactase breaks down lactose f. Lock and Key analogy    

ENZYMES (PG. 76) Intermediate Active site

D. Nucleic Acids

1. General a. Made up of nucleotides (C:H:O:N:P) 1.)   Phosphate 2.)   5-Carbon Sugar 3.)  Nitrogenous Base

2. Function:  Store and transmit genetic information 3.   EX. DNA and RNA