1. Organic Chemistry and Macromolecules

2. Organic Compounds Organic = Carbon 4 Valence electrons
Molecular structure
Covalent bonds

3. Hydrocarbons Carbon and Hydrogen Carbon skeleton Isomers Nonpolar
2-butene
1-butene

4. Functional Groups Group participating in reactions
Polarity – hydrophilic
Hydroxyl – alcohol
Carbonyl – aldehyde/ketone
Carboxyl – carboxylic acid
Amino – amine
Phosphate

5. Macromolecules Monomers → polymers
All life from the same building blocks
Protein from 20 amino acids
DNA from 4 nucleotides
Dehydration and hydrolysis

7. Monosaccharides Glucose and Fructose CH2O Ring Shape Cell fuel
Raw material

8. Disaccharides Maltose Sucrose Glucose-Glucose Seeds Glucose-Fructose
Sap
Sugar cane, sugar beets

9. Sweet Taste 5 different taste receptors coat the tongue
Sweetness is perceived based on bonding
Fructose vs Sucrose
Artificial sweeteners

10. Polysaccharides Storage Structure - Cellulose Starch Glycogen
Roots
Glucose
Glycogen
Liver, muscles
Structure - Cellulose
Chains, H-bonds, fibrils
Fiber

11. Lipids Nonpolar Oil and Fats Energy storage (light weight)
Triglyceride
Saturated – Unsaturated
Hydrogenated
Cardiovascular disease

12. Other Lipids Phospholipids Waxes Steroids Cell membrane
Phosphorus + 2 fatty acids
Waxes
Alcohol + fatty acid
Water repellant
Steroids
4 carbon rings
Cholesterol
Hormones
Atherosclerosis

13. Proteins Amino Acids (20) Peptide Bonds Enzymes Antibodies
Hydrolysis
Carboxyl-Amino
Enzymes
Antibodies
Signal Proteins
Hemoglobin

14. Protein Shape Shape determines function Primary – sequence Secondary
Alpha helix
Pleated sheet
Tertiary
Globular
Fibrous
Quaternary – subunit interactions

15. Nucleic Acids