2. What is Organic Chemistry?
The study of hydrocarbons = Compounds of hydrogen and carbon
7 million Organic Compounds
= Animals and plants, Foods, Clothing Pharmaceuticals, Cosmetics, Fertilizers, Plastics, Petrochemicals (Oil+gas+coal)

4. The Versatile Carbon Atom
Carbon has 4 electrons in outer shell
Can form a bond with four other molecules

5. Carbon is 45% of a plants dry weight

6. Glucose is a sugar made during photosynthesis

7. PHOTOSYNTHESIS makes Sugar RESPIRATION burns Sugar

8. ORGANIC MOLECULES Organic Molecules all contain CARBON + HYDROGEN
Molecules include:
CARBOHYDRATES
LIPIDS
PROTEINS
NUCLEIC ACIDS

9. CARBOHYDRATES SUGARS = Fuel for cells ALCOHOLS = sugars with an -OH
STARCH = plant energy storage
CELLULOSE = plant structure + support
GLYCOGEN = short term animal energy storage

10. Monosaccharides = Simple sugars
Theses molecules are linear when dry
Or as Rings when hydrated
Their Chemical Formulas

11. CARBOHYDRATES = C+H

12. 2 Monosaccharides are joined together by Enzymes to make a Disaccharide

13. Sugar (natural + artificial) Sweetness Chart

14. Cellulose for plant structures
Sugars for energy

15. Starches are long chains of glucose

16. Cellulose are also long chains of glucose, but every other glucose is linked upside down, making it stronger and digestible only by microbes

17. "Mutual beneficial" relationship of termite-protozoa goes back 100 million years
Similarly, inside the cow forestomach, there are millions of bacteria, protozoa, and fungi which produce enzymes capable of breaking down cellulose.

18. Lignin and Phenolics are also Complex Carbohydrates
About % of wood is Lignin (from xylem 2’ walls)

19. Flavonoids can be pigments, but have many other functions
Flavonoids can be pigments, but have many other functions. Some are released by plant roots (like peas) to help symbiotic N-fixing bacteria to find + enter the roots.
Flavanoids are also known as anti-oxidants

20. The Carbon Cycle

21. LIPIDS

22. What are Lipids? Lipids are Fats, Oils, Waxes, Steroids
FATS are : Glycerol + 3 Fatty Acids
Lipids are HYDROPHOBIC
Not very soluble (dissolvable) in water
Three types: (generally)
Triglycerides – energy storage
Phospholipids -membranes
Sterols - hormones

23. Phospholipids make up the lipid bilayer of membranes.
They are made of glycerol (an alcohol) + 3 fatty acids (long carbon chains)

24. Phospholipids have 2 carbon chains + a phosphate “head”

25. Phospholipids are what all cell membranes and most cell compartments are made from. They are like “magical walls” and semi-permiable.

26. Phospholipids, waxes, and steroids are lipids with a variety of functions
Phospholipids are a major component of cell membranes
Waxes form waterproof coatings
Steroids are often hormones
Figure 3.9

27. Foxglove flowers have a potent hormone that speeds up the heart rate and is a strong medicine.

28. PROTEINS

29. (Why are proteins important in foods?)
Protein Functions
(Why are proteins important in foods?)
Structural: tendons, ligaments
CONTRACTILE : muscles
Enzymes: control chemical reactions
Hormones (some are lipids too)
Antibodies: immune function
Blood proteins: Fluid balance
Membranes: transport functions
Source of energy

30. Protein in foods meats, poultry, and fish legumes (dry beans and peas)
tofu
eggs
nuts and seeds
milk and milk products
grains, some vegetables, and some fruits (provide only small amounts of protein relative to other sources)

31. There are 20 “essential” amino acids. They combine to make proteins.

32. Recommended Dietary Allowance for Protein
Grams of protein needed each day
Children ages 1 – 3 13
Children ages 4 – 8 19
Children ages 9 –
Girls ages 14 –
Boys ages 14 –
Women ages 19 –
Men ages 19 –

33. Amino Acids have both an AMINO Group + a CARBOXYL Group attached to a Carbon

34. Your 20 Amino Acids Chemical Structures.
Only the R-branch off the carbon center is different.

35. Proteins all have unique functions, determined by their shapes.

36. Each has a unique 3-D shape, defined by its amino acid chain
Enzymes are proteins that catalyze chemical reactions in cells
Each has a unique 3-D shape, defined by its amino acid chain

37. DNA is made of NUCLIOTIDES

38. NUCLEOTIDES: a phosphate group + sugar + base (with nitrogen)

39. DNA is the reference copy of genetic information stored in the cells nucleus
RNA is a message copy of the DNA used to make proteins in the cell.

40. DNA

41. DNA
The “base” letters
A T C and G
are the genetic alphabet.
Sugars and phosphate groups bind the ATCG’s together to make DNA and the chromosomes

42. ATP is a high energy nucleotide that is the energy currency of a cell.
Ultimately, all glucose is broken down to produce ATP.

43. Alkaloids are plant secondary compounds, that chemically are similar to proteins and nucleotides

44. Review: Carbohydrates, Lipids, Proteins + Nucleic Acids

45. Overview of Digestion

46. Metabolism How can we get energy from foods we eat?
And all the stuff we need for our bodies to grow and function?
Through the food metabolism, we breakdown and rearrange organic molecules!

47. Food Energy = Calories Calorie Food is in kcal
Energy needed to raise 1 g by 1 ºC
Food is in kcal

48. There are 20 “essential” amino acids. They combine to make proteins.