1. Chemical Compounds of Life

2. Organic vs. Inorganic Compounds
Organic Compounds- contain carbon
Elements involved: C, H, O, N
Monomers Macromolecules/Polymers Foods
Monosaccarides carbs starches & sweets
Fatty acids/glycerols lipids oily, greasy, fried foods
Amino acids proteins meats & beans
4. Nucleotides nucleic acids Meat, fruits and vegetables, (DNA/RNA) whole grain
Inorganic Compounds- do not contain carbon
Elements involved: everything else
Vitamins, minerals, water, carbon dioxide (CO2)

3. Water-Important Inorganic Compound
All living things need water
Many biological processes only occur in water solutions
With many unique properties

4. Structure & Properties of Water
Unequal sharing of electrons within bonds of water molecule
Molecules with regions of partial positives and partial negative (polar molecule)
Opposite charges attract
Cohesion- attraction between molecules of the same substance

5. Cohesion Allows water to absorb large amounts of heat
Protect organisms
from overheating!

6. Adhesion
Adhesion- attraction between the molecules of another substance
Makes water great solvent

7. Capillary Action
Capillary Action- action of water being drawn up within small glass tube
Caused by cohesion and adhesion

8. Capillary Action

9. Carbohydrates Monosaccaride- single sugars
ex. Glucose, fructose, galactose
Disaccaride- composed of two monosaccarides bonded together
ex. Maltose, sucrose, lactose
Polysaccaride- complex carbs
ex. Starch, glycogen, cellulose

10. Types of Sugars Simple Sugars: Complex Sugars:
Monosaccharides – get from fruits
Glucose (C6H12O6) – molecular formula
Galactose
Fructose
All the same formula, but each with a different placement of the H & OH
Disaccharides – get from sweets
Sucrose (table sugar) = 1 glucose & 1 fructose
Maltose = 1 glucose & 1 glucose
Lactose (milk) = 1 glucose & 1 galactose
Complex Sugars:
Polysaccharides – 500 to many thousands of glucose molecules
Ex. Glycogen
animals
Ex. Cellulose
plants
Both are long, branched chains of glucose

11. Glucose Background info: Covalent Bonds (sharing e-) C - H single bond
Step to build a Glucose:
Molecular formula
C6H12O6
Make the structural formula
Draw: Hexagon
Draw: Oxygen in upper right corner
Draw: Carbons in all other corners
Draw: H & OH, alternating on the outside (then fill in the inside)
Draw: CH2OH
Show different ways
Background info:
Covalent Bonds (sharing e-)
C - H single bond
C = O double bond
C = N triple bond
Carbon (4 bonds)
Oxygen (2 bonds)
Hydrogen (1 bond)
OH = hydroxide group

12. Dehydration Synthesis To put (organic molecules) glucose together
Take away water first
& Hydrolysis (reverse of dehydration synthesis)
To separate the glucoses from each other
Adding water
Steps:
1. Take out OH from one glucose
2. Take out H from an OH of the other glucose
3. Bond forms between atoms (C-O-C)
4. H2O forms
** always one less water molecule **
glucose C6H12O6
glucose C6H12O6
maltose C12H22O11

13. When C-O-C bonds are broken – energy is given off
(C-O-C) bond formation
When C-O-C bonds are broken – energy is given off
Energy given off is measured as…
Calories- a unit of energy-producing potential in food

14. Lipids (fats) – organic molecules (macro) * made of C, H, O (H:O is 2:1) * examples – fats, oils, waxes
Made up of 4 components:
Glycerol fatty acids triglycerides/ H2O fat (lipids) molecules O
HO – C – CX H2X+1
*Formula to make fatty acid tails*
What do we use them for?
Padding & insulation
Source of energy (storage) – stored in the bonds
Make up cell membrane (lipid bilayer)
nutrient

15. Lipids Where do we get them? Types of Lipids
Oily, greasy foods (fried)
Milk, dairy
Animal fats (meat)
Types of Lipids
fats (triglyceride), phospholipids, steroids, waxes
Saturated fats- fatty acids with single carbon to carbon bonds
Unsaturated fats- one or more pairs of carbon atoms in fatty acid molecules are joined together by double bonds

16. Lipids (fats) ** dehydration synthesis **
Glycerol fatty acids fat/lipids H2O (triglycerides) molecs.
Steps:
1. Take out OH from glycerol
2. Take an H from an OH of the fatty acid
3. Bond forms between (C-O-C)
4. H2O molecule produced O
HO – C –
Carboxyl group (organic)

17. Proteins – organic molecules (macro). chains of amino acids
Proteins – organic molecules (macro) * chains of amino acids *made of C, H, O, N * examples - enzymes, hormones, antibodies
Where do we get them from?
Meats, nuts, legumes (black beans & lentils), fish, beans, dairy, eggs
What do we use them for?
Growth, repair, maintenance
Replace tissues in body (cellular level)
Build muscle, enzymes, hormones
Made up of 3 components:
Nitrogen (amino) group (NH2)
Carboxyl (organic) group (COOH)
Amino Acids – 20 different types
Sequence of AA’s makes one protein different from another

18. Proteins Amino acids- structural units of proteins
Peptide bond- bond that forms between amino acids as they are bonding together to form a polypeptide
Polypeptide- long chain of amino acids
Proteins are made of one or more polypeptides bonded together

19. Proteins all proteins are made of 20 AA’s!
Peptide bonds form between (AA’s) polypeptides C-N
STEPS:
1. Take one OH from the organic group of on amino acid
2. Take one H from an amino group of another amino acid
3. C-N (peptide bond) forms
4. H2O molecule forms
**Dehydration Synthesis & Hydrolysis AGAIN!**

20. Nucleic Acids
Contain carbon, hydrogen, oxygen, nitrogen, and phosphorus
DNA (deoxyribonucleic acid) & RNA (ribonucleic acid)
DNA composed of a long chain of repeating units (nucleotides)
Nucleotide- consist of 5 carbon sugar, nitrogenous base, and a phosphate group

21. Nucleic Acids
DNA nitrogenous bases = adenine, thymine, guanine, and cytosine
DNA nucleotides with deoxyribose sugar
DNA consists of two strands with double helix shape

22. DNA Structure

23. Structure of RNA Single stranded Polymer of nucleotides too!
RNA nitrogenous bases: adenine, uracil, guanine, and cytosine
RNA nucleotides contain ribose sugar
Involved in protein synthesis

24. Structure of RNA

25. Enzymes
Enzyme- protein substances that are necessary for most reactions to occur within living cells
Not changed by reactions
Catalyst- substances that bring about a reaction without being changed themselves (enzymes)

26. Enzyme Function Enzymes with active sites on their surface
Substrate molecules fit the shape of the active site
When enzyme & substrate come into contact they temporarily bond which could cause substrate to break apart (or may cause two molecules to join)

27. What Effects Enzyme Function?
Amount of enzyme present
Temperature (denaturation) pH
Amount of substrate present
Presence of coenzymes to allow enzyme to perform its function