Organic Chemistry Department of Biology, WCU

Organic chemistry Compounds containing carbon Groupings Carbohydrates Proteins Lipids Nucleic acids

Carbohydrates Sugars and starches C:H:O, 1:2:1 ratio Types of saccharides Function as energy

Monosaccharides Chain or ring with 3 - 7 carbons Formula CH2O Glucose (hexose), ribose (pentose)

Monosaccharides Isomers Chemical properties Fructose and galactose = glucose

Disaccharides Monosaccharide disaccharide Disaccharide monosaccharide digestion

Polysaccharides Chains of sugars Important polysaccharides Starch stored by plants Glycogen stored by animals (liver, skeletal muscle)

Proteins 10 - 30% cell mass Enzymes Carbon, oxygen, hydrogen, nitrogen Amino acids Amine group (NH2) Acid group (COOH)

Proteins Polypeptides Peptide bond Acid - amine group

Proteins Structure Primary Secondary Tertiary Quaternary

Proteins Enzymes- biological catalysts

Lipids Characteristics Insoluble in water Soluble in lipid/solvents C, H, O Less O than carbohydrates

Lipid groups 1. Neutral fats triglycerides (3 fatty acids: 1 glycerol)

Lipid groups 1. Neutral fats Saturated (single covalent bond) Unsaturated (double covalent bond)

Lipid groups 2. Phospholipids Phosphorous plus 2 fatty acid chains Polar head, non-polar tail Plasma membrane

Lipid groups 3. Steroids 4 hydrocarbon rings Fat soluble, little O Cholesterol (vitamin D, bile salts) Sex hormones (estrogen, progesterone)

Nucleic acids DNA RNA C,H,O,N & P Nuceotide Phosphate Sugar Nitrogenous base

Nucleic acids Deoxyribonucleic acid

RNA and DNA