The Importance of Carbon 1. Organic chemistry is the study of carbon compounds. Carbon atoms are the most versatile building blocks of molecules Although cells are 70-95% water, the rest consists mostly of carbon-based compounds.

Carbon needs to be stable! Carbon will ALWAYS have 4 bonds Why CARBON? With a total of 6 electrons, a carbon atom has 2 in the first shell and 4 in the second shell. Carbon usually completes its outer shell by sharing electrons with other atoms in four covalent bonds. Carbon needs to be stable! Carbon will ALWAYS have 4 bonds

Substances not containing carbon are called Inorganic. Water and Minerals are inorganic

Proteins, Carbohydrates, Lipids and Nucleic acids distinguish living matter from inorganic material are all composed of carbon atoms bonded to each other and to atoms of other elements. These other elements commonly include hydrogen (H), oxygen (O), nitrogen (N), sulfur (S), and phosphorus (P). The overall percentages of the major elements of life are uniform in all organisms.

Carbohydrates GT Biology 

I. Carbohydrates are compounds made of carbon, hydrogen, and oxygen Basic building block is a 6 carbon chain with hydrogen and oxygen Basic chemical formula is C6H12O6 All carbohydrates have the same ratio of elements: 1:2:1

II. Carbohydrate function Store and release energy for chemical reactions

III. Types of carbohydrates (“-ose”) Simple sugars, called monosaccharides (taste sweet) 1. Provide quick energy 2. Examples: Glucose Fructose Galactose

Examples of simple sugars: Soda Candy Cake Pure sugar Fruits (anything sweet)

III. Types of carbohydrates Disaccharides 1. Two monosaccharides linked together. a. These function in providing energy also. b. Examples: sucrose= glucose + fructose lactose= glucose + galactose

III. Types of carbohydrates Complex sugars, called polysaccharides 1. Used for storage of excess sugar and tough plant parts a. plants store carbohydrates as starch b. animals store carbohydrates as glycogen in the liver

III. Types of carbohydrates c. carbohydrates in plant stems is called cellulose (fiber)

Examples of complex sugars: Potatoes Grains Cereal Bread Chips Fiber examples are: Vegetables, whole wheat

Testing for Carbohydrates/ Lab application 1. Complex Carbohydrates Carbohydrates, such as starch and cellulose can be detected using Iodine (Lugol’s solution) *This turns the carbohydrate purple-black

B. Simple sugars * Monosaccharides, such as glucose, can be detected using Benedict’s reagent. * the sample is placed in a test tube with a few drops of Benedict’s solution (blue color). It is heated in a water bath. A color change to green, yellow or orange is a positive reaction for a monosaccharide.

V. Creating a storage carbohydrate Dehydration synthesis is joining 2 molecules by removing a water molecule H2O

H2O H2O

VI. Breaking a carbohydrate releases energy Hydrolysis is breaking apart a complex carbohydrate by adding water This is the reverse of dehydration synthesis

H2O in needed To break bonds

Interesting fact Polysaccharides, such as crackers, are broken down by enzymes in your saliva (enzyme is salivary amylase) *enzyme = -ase ending* When a polysaccharide is broken down by hydrolysis, it turns into a monosaccharide, which tastes sweet (cracker will eventually then taste sweet)

“Cracker Tasting” (or raw pasta) Directions: Chew the cracker a little bit. Let it sit on your tongue for 2 minutes. Do not swallow. Do not talk with your mouth full! After 2 minutes, move the cracker around your tongue slowly, then swallow. Notice the taste.

Copy & answer in your lab book. Lab book Entry Copy & answer in your lab book. Why did the cracker taste differently after 2 minutes in your saliva? What is the name of the enzyme? Where does digestion actually begin in the body? Conclusions?