1. Basic Chemistry and Organic Compounds

2. Atoms : smallest unit of matter Protons: + charge, in nucleus Neutrons: 0 charge, in nucleus Electrons: - charge, in electron cloud

3. Compounds/Molecules : two or more atoms “stuck” together 1. Covalent Bonds: atoms share electrons 2. Ionic Bonds: atoms “steal” electrons –Ion: a charged particle (Na + or Cl -

4. Chemical formula: a written representation of a compound C 6 H 12 O 6 = glucose H 2 O = water CO 2 = carbon dioxide

5. Structural formula: shows how atoms are bonded together

6. Acids, Bases, and pH

7. Acids: any compound that produces hydrogen ions (H + ) in water Examples: –Lemons –Stomach acid –Sulfuric acid (battery acid)

8. Bases: produce hydroxide ions (OH - ) in water Examples: –Ammonia –Draino –Soap

9. pH scale: a scale from 1-14 measuring the amount of H + ions in a substance

10. Neutralization reaction Acid + Base  Water + Salt HCl + NaOH  H 2 0 + NaCl

11. Indicators: change colors in response to a particular chemical Red and blue litmus paper Phenolphthalein pH paper

12. How do pH levels affect life? Soil pH Water pH Stomach pH Blood pH

13. Elements of Life

14. The four most abundant elements in living things are… Carbon Hydrogen Oxygen Nitrogen CHON

15. Other elements present in living things… Iron Potassium Sodium Chlorine Sulfur Calcium ….

16. Organic Compounds : compounds that contain both carbon and hydrogen C 6 H 12 O 6 = glucose CH 4 = methane C 3 H 8 = propane

17. Inorganic compounds : anything that is not organic NaCl = salt CO 2 = carbon dioxide H 2 O = water

18. Carbon will bond to four other elements.

19. Carbohydrates: compounds of Carbon, Hydrogen and Oxygen Used as an energy source in your body. Simple sugars : fruit, candy Complex carbohydrates: pasta, potatoes

20. Monosaccharides: Mono = 1 Saccharide = sugar Also known as simple sugars: the building blocks of carbohydrates

21. Simple sugars Glucose Fructose Glacatose

22. Disaccharaides: Di = 2 Saccharide = sugar Examples: Sucrose, Lactose, Maltose

23. Polysaccharides: Poly = many Saccharaide = sugar Examples: –Starch: in plants (potatoes, corn) –Glycogen: in animals (in liver) –Cellulose: in plants (wood, lettuce, celery) –Chitin: in fungus and insects (exoskeleton)

25. Making polymers: Dehydration synthesis –Dehydration = lacking water –Synthesis = to make

26. Breaking down polymers Hydrolysis –Hydro = water –Lysis = to split

27. Lipids: fats, oils, waxes Made of C, H, O Used as stored energy in body

28. Lipids are made of… A glycerol molecule 3 fatty acid chains

29. Examples of lipids: Oil Ear wax Cholesterol Estrogen and testosterone fat

30. Saturated fats: –All carbons have single bonds. –Solid at room temperature Unsaturated fats: –Some carbons have double or triple bonds –Liquid at room temperature

31. Saturated Fats * Unsaturated Fats

32. Proteins Made of carbon, hydrogen, oxygen and nitrogen (CHON) The building block of proteins are amino acids

33. Examples of proteins in your body: Muscles Hair Fingernails Bones Hormones

34. Structure of amino acids Amino acid Dipeptide

35. Proteins are made of Polypeptides –Or a chain/polymer of amino acids. –There are 20 different kinds of amino acids –Their order and length of the chain makes each protein different.

36. Protein shape is very important! Amino acid chains will coil and fold into a specific shape

37. Nucleic acids: Made of C, H, O, N, and Phosphorous Examples are DNA and RNA Building blocks are –Sugar –Phosphate –Nitrogen Base

38. Enzymes: A protein that speeds up chemical reactions. Enzymes are shape specific.

39. Enzymes are shape specific

41. Catalyst: A molecule that speeds up a reaction without being changed during the reaction. Enzymes are biological catalysts.

42. Active site: the part of the enzyme that interacts with the substrate. Substrate: the substance the enzyme is altering.

43. Lock and Key Model The substrate only fits onto a particular enzyme like a key in a lock.

44. Induced-fit Model The enzyme changes shape slightly after it connects with the substrate.

45. Factors that affect enzyme action Temperature –Enzymes have an optimal temperature –If enzymes become too hot, they will denature which changes their shape.

46. Factors that affect enzyme action pH –Enzymes have an optimal pH.

47. Concentration of enzyme and substrate The more substrate there is, the faster the reaction is.

48. Co-enzymes A molecule such as a vitamin that completes the shape of the enzyme.

49. Uses of Enzymes Baking: enzymes in yeast break starches into sugar and carbon dioxide which raises the dough.

50. The enzyme trypsin is used to predigest baby foods.

51. Meat tenderizers Enzymes in the tenderizer starts to break down the proteins in the meat making it softer.

52. Paper industry: Enzymes are used to whiten paper, soften the fibers, and promote ink removal from recycled paper

53. Detergents: Enzymes can be added to detergents which will help remove stains.

54. Jeans: Enzymes are used to make jeans look worn and feel softer.