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Basic Chemistry and Organic Compounds
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Atoms : smallest unit of matter Protons: + charge, in nucleus Neutrons: 0 charge, in nucleus Electrons: - charge, in electron cloud
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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 -
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Chemical formula: a written representation of a compound C 6 H 12 O 6 = glucose H 2 O = water CO 2 = carbon dioxide
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Structural formula: shows how atoms are bonded together
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Acids, Bases, and pH
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Acids: any compound that produces hydrogen ions (H + ) in water Examples: –Lemons –Stomach acid –Sulfuric acid (battery acid)
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Bases: produce hydroxide ions (OH - ) in water Examples: –Ammonia –Draino –Soap
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pH scale: a scale from 1-14 measuring the amount of H + ions in a substance
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Neutralization reaction Acid + Base Water + Salt HCl + NaOH H 2 0 + NaCl
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Indicators: change colors in response to a particular chemical Red and blue litmus paper Phenolphthalein pH paper
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How do pH levels affect life? Soil pH Water pH Stomach pH Blood pH
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Elements of Life
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The four most abundant elements in living things are… Carbon Hydrogen Oxygen Nitrogen CHON
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Other elements present in living things… Iron Potassium Sodium Chlorine Sulfur Calcium ….
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Organic Compounds : compounds that contain both carbon and hydrogen C 6 H 12 O 6 = glucose CH 4 = methane C 3 H 8 = propane
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Inorganic compounds : anything that is not organic NaCl = salt CO 2 = carbon dioxide H 2 O = water
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Carbon will bond to four other elements.
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Carbohydrates: compounds of Carbon, Hydrogen and Oxygen Used as an energy source in your body. Simple sugars : fruit, candy Complex carbohydrates: pasta, potatoes
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Monosaccharides: Mono = 1 Saccharide = sugar Also known as simple sugars: the building blocks of carbohydrates
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Simple sugars Glucose Fructose Glacatose
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Disaccharaides: Di = 2 Saccharide = sugar Examples: Sucrose, Lactose, Maltose
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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)
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Making polymers: Dehydration synthesis –Dehydration = lacking water –Synthesis = to make
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Breaking down polymers Hydrolysis –Hydro = water –Lysis = to split
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Lipids: fats, oils, waxes Made of C, H, O Used as stored energy in body
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Lipids are made of… A glycerol molecule 3 fatty acid chains
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Examples of lipids: Oil Ear wax Cholesterol Estrogen and testosterone fat
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Saturated fats: –All carbons have single bonds. –Solid at room temperature Unsaturated fats: –Some carbons have double or triple bonds –Liquid at room temperature
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Saturated Fats * Unsaturated Fats
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Proteins Made of carbon, hydrogen, oxygen and nitrogen (CHON) The building block of proteins are amino acids
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Examples of proteins in your body: Muscles Hair Fingernails Bones Hormones
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Structure of amino acids Amino acid Dipeptide
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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.
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Protein shape is very important! Amino acid chains will coil and fold into a specific shape
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Nucleic acids: Made of C, H, O, N, and Phosphorous Examples are DNA and RNA Building blocks are –Sugar –Phosphate –Nitrogen Base
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Enzymes: A protein that speeds up chemical reactions. Enzymes are shape specific.
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Enzymes are shape specific
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Catalyst: A molecule that speeds up a reaction without being changed during the reaction. Enzymes are biological catalysts.
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Active site: the part of the enzyme that interacts with the substrate. Substrate: the substance the enzyme is altering.
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Lock and Key Model The substrate only fits onto a particular enzyme like a key in a lock.
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Induced-fit Model The enzyme changes shape slightly after it connects with the substrate.
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Factors that affect enzyme action Temperature –Enzymes have an optimal temperature –If enzymes become too hot, they will denature which changes their shape.
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Factors that affect enzyme action pH –Enzymes have an optimal pH.
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Concentration of enzyme and substrate The more substrate there is, the faster the reaction is.
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Co-enzymes A molecule such as a vitamin that completes the shape of the enzyme.
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Uses of Enzymes Baking: enzymes in yeast break starches into sugar and carbon dioxide which raises the dough.
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The enzyme trypsin is used to predigest baby foods.
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Meat tenderizers Enzymes in the tenderizer starts to break down the proteins in the meat making it softer.
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Paper industry: Enzymes are used to whiten paper, soften the fibers, and promote ink removal from recycled paper
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Detergents: Enzymes can be added to detergents which will help remove stains.
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Jeans: Enzymes are used to make jeans look worn and feel softer.
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