1. The Importance of Carbon
1. Organic chemistry is the study of carbon compounds.
Carbon atoms are the most versatile building blocks of molecules
Although cells are 70-95% water, the rest consists mostly of carbon-based compounds.

2. Carbon needs to be stable! Carbon will ALWAYS have 4 bonds
Why CARBON?
With a total of 6 electrons, a carbon atom has 2 in the first shell and 4 in the second shell.
Carbon usually completes its outer shell by sharing electrons with other atoms in four covalent bonds.
Carbon needs to be stable!
Carbon will ALWAYS have 4 bonds

4. Substances not containing
carbon are called Inorganic.
Water and Minerals are
inorganic

5. Proteins, Carbohydrates, Lipids and
Nucleic acids distinguish living matter from
inorganic material are all composed of
carbon atoms bonded to each other and to
atoms of other elements.
These other elements commonly include hydrogen (H), oxygen (O), nitrogen (N), sulfur (S), and phosphorus (P). The overall percentages of the major elements of life are uniform in all organisms.

6. Carbohydrates
GT Biology 

7. I. Carbohydrates are compounds made of carbon, hydrogen, and oxygen
Basic building block is a 6 carbon chain with hydrogen and oxygen
Basic chemical formula is C6H12O6
All carbohydrates have the same ratio of elements: 1:2:1

8. II. Carbohydrate function
Store and release energy for chemical reactions

9. III. Types of carbohydrates (“-ose”)
Simple sugars, called monosaccharides (taste sweet)
1. Provide quick energy
2. Examples:
Glucose
Fructose
Galactose

10. Examples of simple sugars:
Soda
Candy
Cake
Pure sugar
Fruits
(anything sweet)

11. III. Types of carbohydrates
Disaccharides
1. Two monosaccharides linked
together.
a. These function in providing
energy also.
b. Examples:
sucrose= glucose + fructose
lactose= glucose + galactose

12. III. Types of carbohydrates
Complex sugars, called polysaccharides
1. Used for storage of excess sugar and tough plant parts
a. plants store carbohydrates as starch
b. animals store carbohydrates as glycogen in the liver

13. III. Types of carbohydrates
c. carbohydrates in plant stems is called cellulose (fiber)

14. Examples of complex sugars:
Potatoes
Grains
Cereal
Bread
Chips
Fiber examples are:
Vegetables, whole wheat

15. Testing for Carbohydrates/ Lab application
1. Complex Carbohydrates
Carbohydrates, such as starch and cellulose can be detected using Iodine (Lugol’s solution)
*This turns the carbohydrate
purple-black

16. B. Simple sugars
* Monosaccharides, such as glucose,
can be detected using Benedict’s
reagent.
* the sample is placed in a test tube
with a few drops of Benedict’s
solution (blue color). It is heated in
a water bath. A color change to
green, yellow or orange is a positive
reaction for a monosaccharide.

17. V. Creating a storage carbohydrate
Dehydration synthesis is joining 2 molecules by removing a water molecule
H2O

18. H2O
H2O

19. VI. Breaking a carbohydrate releases energy
Hydrolysis is breaking apart a complex carbohydrate by adding water
This is the reverse of dehydration synthesis

20. H2O in needed
To break bonds

21. Interesting fact
Polysaccharides, such as crackers, are broken down by enzymes in your saliva (enzyme is salivary amylase)
*enzyme = -ase ending*
When a polysaccharide is broken down by hydrolysis, it turns into a monosaccharide, which tastes sweet (cracker will eventually then taste sweet)

22. “Cracker Tasting” (or raw pasta)
Directions: Chew the cracker a little bit. Let it sit on your tongue for 2 minutes. Do not swallow.
Do not talk with your mouth full!
After 2 minutes, move the cracker around your tongue slowly, then swallow. Notice the taste.

23. Copy & answer in your lab book.
Lab book Entry
Copy & answer in your lab book.
Why did the cracker taste differently after 2 minutes in your saliva?
What is the name of the enzyme?
Where does digestion actually begin in the body?
Conclusions?