1. Journal #10 Antacid & Neutralization Times
Chemists carry out an experiment in which they measure the amount of time it takes for different amounts of an antacid to neutralize 1 mL of stomach acid.
Identify the independent & dependent variables.
2. What is the relationship between the amount of antacid and the length of time to neutralize the acid?
3. How do living things deal with any changes in pH?

2. Organic
Chemistry
2-3

3. What is Organic Chemistry
What is Organic Chemistry? The study of all compounds that contain bonds between carbon atoms.
Why should a whole branch of chemistry be devoted to the study of carbon compounds?
Carbon atoms have four valence electrons – form 4 covalent bonds (with elements H, O, N, P, S)
Carbon atoms can bond to multiple other carbon atoms to form long chains (large molecules)

4. CARBON
When it combines with other carbon atoms it can make single bonds, double bonds and triple bonds

5. Organic Compound Structures
Carbon can form long chains, rings and branched chains
Because of this trait carbon compounds can be very large and are known as MACROMOLECULES

6. Macromolecules
Some Organic Compounds are large and also are made of repeating subunits like building blocks or monomers.
The monomers join together to form polymers.

7. 4 Groups of Organic Compounds
Carbohydrates
Lipids
Nucleic Acids
Proteins

8. Carbohydrates (Carbs)
Made of C, H and O (in a 1:2:1 ratio)
A monomer of many carbohydrates is glucose. It is known as a simple carbohydrate (monosaccharide - a single sugar ring)

9. Function of Carbohydrates
Energy Storage
Plants
Store energy in sugars and starch
Animals
Store energy in glycogen
Support/Structure
Plants
Cellulose provides support

10. Examples Monosaccharide (a single sugar unit or ring)
Example: Glucose (C6H12O6), Fructose, Galactose
Disaccharide (double sugar unit)
Examples: Sucrose (combination of Glucose and Fructose - C12H22O11)

11. Polysaccharide (many sugar units)
Example: Starch, Glycogen, Cellulose

12. Foods Potato Bread Rice, Wheat, Corn Fruits Vegetables Honey, sugar,
Cereal

13. Why do many athletes “carb-up” before a big event?

14. Lipids Made of C, H, and O (few oxygens compared to the hydrogens)
Include; Fats, Oils, Waxes, Phospholipids, Steroids

15. Functions of Lipids Long-term energy storage (fats and oils)
Protection and insulation (fats)
Water proofing (waxes)
Body function and control (hormones and cholesterol)
Structural (phospholipids - a major component of the cell plasma membranes)

16. Structure of a Lipid
One glycerol molecule combined with three fatty acid molecules (triglyceride)

17. Examples
Saturated fats – contain only single bonds between carbon atoms in the fatty acid chains.
Examples – animal fats, solid at room temperature, unhealthy (bacon, cream)

18. Unsaturated fats – contain double bonds between carbon atoms in the fatty acid chains.
Examples – vegetable fats, liquid at room temperature, healthy (olive oil)

19. Why do elephant seals have so much fat?

20. Foods Oil Butter Nuts (also sources of protein)
Eggs (also sources of protein)

21. Nucleic Acids Made of C, H, O , N and P
Building blocks are called nucleotides (monomer)
Large complex molecules that contain the hereditary information for all living things.

22. Examples
Two types:
DNA (deoxyribonucleic acid) – contains the instructions that controls the cell.
RNA (ribonucleic acid) – using the instructions from DNA, it builds proteins.

23. Foods All foods that contain living cells.
Example – when you eat a hamburger you eat lettuce cells which contain lettuce nuclei which contain lettuce DNA. You also eat Cow cells etc.
YUM!

24. Proteins Made up of C, H, O and N atoms The building blocks are
amino acids.

25. Functions of proteins
structure and movement (ex. Keratin in hair, collagen found almost everywhere in animals, and actin and myosin in muscle fibers)
regulation of cellular reactions (ex. enzymes)
transport (ex. hemoglobin in blood)
nutrition
defense (ex. antibodies)

26. Four Levels of Organization
Sequence of amino acids in a protein chain.
The amino acids within the chain can be twisted or folded.
The chain itself is folded.
Multiple protein chains can bond together using Van der Waals forces (attraction between molecules) to form larger proteins with a specific shape.

27. Foods Beans Meat (Chicken, Fish, Beef, Pork) Eggs Nuts
Dairy products – yogurt, milk, cheese