1. I. Organic Chemistry

2. A. Defined   
1. The study of the chemical reactions that occur in living organisms. All living organisms are made mostly of carbon, hydrogen, and oxygen and organic chemistry deals with these atoms- especially Carbon.
2. Organic = carbon containing compounds
Ex. C6H12O6
Ex. C12H22O11
Exception: CO2 ­­­­­­­­­­­(inorganic)

3. 3. Inorganic: no carbon
Ex. NaCl (table salt)

4. B. Rationale   
All Doctors, biologists, dentists, vets, geneticists, botanists, and environmentalists must know something about the chemistry of life.

5. II. Groups of Organic Compounds

6.     A. Carbohydrates

7. 1. General a. “Carbos” - sugars and starches
b.They range from simple sugars found in candy, pop, and cereals (like frosted flakes), to complex sugars found in breads and pastas.
Composed of C:H:O (1:2:1)
d. End in “–ose”

9. QUICK (immediate) energy.
2. Function
QUICK (immediate) energy.

10. 3. Types Monosaccharides (single sugars)
1.) These are the simple sugars that can be immediately used as energy by the body
2.)  EX. Glucose (C6H12O6), fructose
3.) Indicator- Benedict’s Solution - A light blue solution that turns green or orange in the presence of a monosaccharide

12. b. Disaccharides. 1. ) Double sugars formed by the
b. Disaccharides 1.) Double sugars formed by the joining of 2 monosaccharides
a. Anabolic reaction called dehydration synthesis
2.) EX. Sucrose, maltose, lactose

14. c. Polysaccharides
1.) Complex sugars formed by the joining of hundreds or even thousands of monosaccharides
2.) EX. starch, glycogen, cellulose

15. 3.) When these molecules are split by hydrolysis (_________________), monosaccharides form.
4.) Indicator- Iodine - An amber colored solution that turns dark purple black in the presence of a polysaccharide (Starch)

17. B. Lipids General a. Fats, waxes, and oils
b. Have little or no attraction to water
c. Very diverse in structure and function
d. Usually smaller than carbs and proteins
e. Composed of C:H:O

18. Function
a. STORED energy (hibernation)
b. Protection
c. Insulation
d. Form biological membranes
e. Chemical Messengers

19. 3. Types a. Fats 1.) Saturated fats i. NO double bonded carbons
ii. Animal fat; Usually solids at room temp.
iii. Unhealthy in large amounts

20. 2.) Unsaturated fats i. Have DOUBLE bonded carbons
ii. Plant or fish oils; usually liquids at room temp.
iii. Healthier than saturated fats

21. 3.) Indicator- Paper Towel
- Translucent spot appears when a lipid is dried onto paper towel

22. b. Phospholipids- Parts of cell membrane
c. Steroids 1.) Used in hormonal control 2.) EX. Cholesterol

24. C. Proteins 1. General a. Composed of C:H:O:N (sometimes S)
Made up of amino acids (A.A.’s); forms chains
There are 20 different amino acids.
Variety is huge b/c each protein can have thousands of A.A.

25. 2. Functions (many) Catalysts (enzymes)
Used in movement (major component of muscles)
Mechanical support (skin and bone contain collagen)
Structural components of cells

26. e. Storage (iron in the liver)
Repair
Immunity (antibodies)
Transport molecules (hemoglobin)
Control growth and cell differentiation (hormones)

27. 3) Indicator- Biuret’s solution
- A light blue solution that turns dark blue or violet in the presence of a protein

28. 4. A Special Example: Enzymes
a.These are proteins that are used to help speed up reactions in the body.
b. These are called CATALYSTS because they get reactions started.

29. c.All enzymes have an active site where they attach to the molecules they work on.
d. The molecules they work on are called substrates.

30. e. Enzymes usually end in –ase EX. sucrase breaks down sucrose
     
e.    Enzymes usually end in –ase
EX. sucrase breaks down sucrose
EX. lactase breaks down lactose
f. Lock and Key analogy    

31. ENZYMES (PG. 76)
Intermediate
Active site

32. D. Nucleic Acids

33. 1. General a. Made up of nucleotides (C:H:O:N:P)
1.)   Phosphate 2.)   5-Carbon Sugar 3.)  Nitrogenous Base

34. 2. Function:  Store and transmit genetic information
3.   EX. DNA and RNA