Common organic molecules Caffeine Aspirin Morphine Sucrose Epinephrine (Adrenaline)

Saturated v Unsaturated Trans Fat Saturated Cis Fat Polyunsaturated

Complex Molecules Vanillin is the primary chemical component of the extract of the vanilla bean. Synthetic vanillin is used as a flavoring agent in foods, beverages, and pharmaceuticals. Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. The largest single use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods. Vanillin

Cinnamaldehyde Cinnamic aldehyde or cinnamaldehyde (more precisely trans-cinnamaldehyde, the only naturally-occurring form) is the chemical compound that gives cinnamon its flavor and odor.[1] Cinnamaldehyde occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum like camphor and cassia. These trees are the natural source of cinnamon, and the essential oil of cinnamon bark is about 90% cinnamaldehyde

Benzaldehyde Benzaldehyde (C6H5CHO) is a chemical compound consisting of a benzene ring with an aldehyde substituent. It is the simplest representative of the aromatic aldehydes and one of the most industrially used members of this family of compounds. At room temperature it is a colorless liquid with a characteristic and pleasant almond-like odor: Currently benzaldehyde is primarily made from toluene by a number of different processes.

Natural Polymers Silk Cellulose- 30% of all plant matter. Most abundant Organic cmpd on Earth

Synthetic Polymers Kevlar Used in bullet-proof vests