1. Organic Compounds

3. CCCCarbon – Hydrogen - Usually Oxygen Also: Nitrogen Sulfur Phosphorus

4. Carbohydrates  C – H – O Same 2:1 Ratio as is in water (H 2 0) Same 2:1 Ratio as is in water (H 2 0) Monosaccharides- 3 to 7 Carbon Atoms - Glucose & Fructose Disaccharides- 2 Mono’s bonded together - Sucrose Polysaccharides- 3 + sugars -Starch & Cellulose

5. Lipids  C – H – O - no fixed ratio Fats or OilsFats or Oils Fatty Acids- Building blocks of LipidsFatty Acids- Building blocks of Lipids

6. Lipid Function  Long term storage of Energy & Carbon  Building of Structural parts of cell  Non- Polar - Does not dissolve in water

7. Lipids

8. Saturated Fatty Acids SSSSolids at room temperature CCCCarbons have single bonds, therefore they are saturated with hydrogen atoms EEEExamples - Butter - Lard

9. Unsaturated Fatty Acids  Liquids at room temperature  Carbons have double bonds, therefore they are not saturated with Hydrogen atoms  Examples: - Olive Oil - Corn Oil

10. Proteins  Made from Amino Acids  Structural components of cells  Used in defense mechanism and as enzymes. and as enzymes.

11. Proteins

12. Amino Acids  Amino Group (-NH 2 )  Acid Group (-COOH)  R- (Variable Group)  20 different types of Amino Acids  Sequence of AA’s determines the structure of the protein

15. Nucleic Acids  Dictate Amino Acid sequence of proteins  Source of genetic information  Made up of Nucleotides