1. Basic Organic Structure
What do all these examples have in common?
What makes a compound “organic?”

2. C11-5-10 BASIC STRUCTURE Vocabulary & Concepts Distillation
OUTCOME QUESTION(S):
C BASIC STRUCTURE
Compare and contrast inorganic and organic chemistry and
identify the origins and major sources of hydrocarbons and other
organic compounds.
Describe the structural characteristics of carbon that allow for the
formation of so many different compounds.
Include: single, double and triple bonding
Compare and contrast the molecular structures of alkanes,
alkenes, and alkynes.
Include: melting and boiling points
Differentiate between saturated and unsaturated hydrocarbons.
Include: melting/boiling points
Vocabulary & Concepts
Distillation

3. Compounds exist as two types:
Inorganic or Organic
Minerals and Earth’s crust
“Hydrocarbons” found in living things
Until 1800s, chemists were unable to synthesize organic compounds - assumed their creation required “vital force.”
Friedrich Wöhler (1800–1882)
Accidently synthesized urea (organic compound in urine) from inorganic reactants – idea of a “vital force” disproven.
Carbon is only 1% of elements found on Earth
– but creates 13 million known organic compounds!
To compare - there is only about inorganic compounds

4. Latin -‘petra’ (rock) and ‘oleum’ (oil)
All natural organic compounds are derived from decomposed animals and plants – “Fossil fuels.”
Latin -‘petra’ (rock) and ‘oleum’ (oil)
Petroleum
Crude oil: yellow-to-black liquid mixture of organic compounds – further refined into various types of fuels.
Bitumen (“tar sands”): sticky, black and highly viscous amorphous semi-solid. Refined into crude oil.
Distillation is the process of using boiling point to separate a mixture into the various components.

5. Distillation tower
Compounds vaporize and condense based on boiling point - to be syphoned off.
Hydrocarbon Size
Larger carbon compounds have more IMF and higher boiling points
Distillation and Refining towers

6. Some Organic Compound Types:
Synthetic organic compounds are manufactured by adding to a crude oil starter – “petrochemicals.”
Organic:
Carbon-containing covalent compounds - plastics, fuels, dyes, drugs, rubber, clothes, cosmetics, carbohydrates, fats and proteins…
Some Organic Compound Types:
We’ll look at the highlighted ones
Carbon compound exceptions: CO, CO2, CS2 and anything ionic with carbon…

7. How can Carbon make so many diverse compounds?!?
Carbon has four valence electrons
Forms a variety of 4 covalent bonds H
Hydrogen only needs to form 1 single bond to fill its valence shell H C
Methane (CH4)
- single bonded - H H
Single bond: covalent bond involving 2 (1 pair) electrons.

8. NOTE: 4 bonds to each carbon and octet is still intact
Double bond: bond with 4 (2 pairs) electrons.
Triple bond: bond with 6 (3 pairs) electrons.
Ethene (C2H4)
- 1 double bond -
Ethyne (C2H2)
- 1 triple bond - H H H H C C H C C H
NOTE: 4 bonds to each carbon and octet is still intact

9. Alphatics: hydrocarbon chains
Alkanes
Simplest organic compounds
Contain only single bonds
Considered saturated

10. Each pair of shared electrons can be represented as a line (line bond)
Propane
C3H8 H C C C H H H H
Saturated: carbon are single bonded with a maximum number of hydrogen.
C – C – C H
Each pair of shared electrons can be represented as a line (line bond)

11. Alphatics: hydrocarbon chains
Alkenes
More reactive than alkanes
Contain at least one double bond
Considered unsaturated
We’ll get to reactivity later...

12. H H H H C C C H H C = C – C Propene C3H6 H
Organic compounds that make up fats contain alkanes and alkenes which is why fat is identified as saturated or unsaturated
C = C – C H
unsaturated

13. Double and triple bonds aren’t unique to carbon…
Alkynes
Contain at least one triple bond
Also considered unsaturated H
Propyne
C3H4 H C C C H H
C ≡ C – C H
Double and triple bonds aren’t unique to carbon…

14. Notice the room temperature state as the chain length increases
Melting/Boiling Points
All alphatics show an increase in melting/boiling point with increased chain length.
Longer chains  more IMF  more energy to phase change
Notice the room temperature state as the chain length increases

15. Melting/Boiling Points
Unsaturated compounds show a decrease in melting point.
Double bonds kink the chains  creating spaces that weaken IMF.
Foods typically contain both saturated and unsaturated fats – but have a greater percentage of one type over the other
Compound Name
Common Source
Melting Point (oC)
Saturated
Stearic acid
Beef 66
Palmitic acid
Beef, pork 63
Myristic acid
Butter 58
Unsaturated
Oleic acid
Olives, avocados 16
Linoleic acid
Seeds, nuts -5
Linolenic acid
Flax, hemp
-10
saturated
unsaturated

16. C11-5-10 BASIC STRUCTURE Vocabulary & Concepts Distillation
CAN YOU / HAVE YOU?
C BASIC STRUCTURE
Compare and contrast inorganic and organic chemistry and
identify the origins and major sources of hydrocarbons and other
organic compounds.
Describe the structural characteristics of carbon that allow for the
formation of so many different compounds.
Include: single, double and triple bonding
Compare and contrast the molecular structures of alkanes,
alkenes, and alkynes.
Include: melting and boiling points
Differentiate between saturated and unsaturated hydrocarbons.
Include: melting/boiling points
Vocabulary & Concepts
Distillation