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Life’s
Chemistry
Chapter 3
 Organic
Carbon Compounds
compounds
compounds of living organisms
All contain Carbon atoms
Has
4 available electrons -valence electrons
Allows for great variety of compounds
Rings
Chains
branches
Functional Groups

A cluster of atoms that influence or control the
molecule they are a part of and who they react with
 Hydroxyl (OH) – part of all alcohols
(carbohydrates) and lipids
 Carboxyl (COOH) – part of amino acids which are
part of proteins, also part of lipids
 Amine (NH2) – part of amino acids which are part
of proteins
 Phosphates – (PO4) – found in nucleic acids, and
sugars (carbohydrates)
Functional Groups, cont

Hydrocarbons – molecules that contain only
C&H
 Ex. Gasoline
 Add a functional group – changes the
hydrocarbon
 FG can be molecules that contain P, S, N
that change function of hydrocarbon
Life depends on FOUR Major
Organic Molecules
Molecules that contain carbon in
combination with hydrogen and
functional groups
Four major groups:
• carbohydrates
• lipids
• proteins
• nucleic acids
POLYMERS EXPAND PROPERTIES OF MONOMERS
Monomer – single unit molecules
Polymers: - monomers bonded together
 Creates different characteristics
 Prefix – indicates number of monomers bonded
 Mono-1
 Di-2
 Tri-3
 Oligo -5 to 100
 Poly – more than 100
Large Carbon Molecule

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Monomer – small simple
molecules
Polymers - repeated monomers
•
•
Building Polymers Relies on Common
Chemical Reactions
Dehydration synthesis – the process of
building polymers
• Made by loosing a water molecule
Hydrolysis - the process of breaking
down polymers by inserting water
• Ex. Digestion
Creating and Breaking polymers
 Dehydration
synthesis: at H on one
monomer and OH on another monomer
 Hydrolysis – breaks monomers apart
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Carbohydrates
Organic molecules
Made of CHO
Source of immediate energy
Sugars and starches
Found in pasta, breads, rice, wheat,
potatoes, corn, etc.
Monosaccharide has 1:2:1 ratio of C:H:O
 Differs by how many C they contain (37)
 Differ by how many atoms are bonded
together
Carbohydrates, con’t


Glucose is the simplest sugar- that provides energy for cells
Most common: glucose, fructose (fruit sugar), galactose
 Isomers – same formula but different shape
 Glucose- blood sugar
 Fructose – fruit sugar
 Galactose
Carbohydrates, con’t

Disaccharides- smallest complex carb
 2 monos bonded together via dehydration
 Sucrose (table sugar)= fructose +
glucose
 Found in sugarcane, sugar beets
 Lactose (milk sugar) =glucose +
glactose
 Maltose – 2 glucose bonded
 Provides energy in sprouting seeds
 Used to make beer

Carbohydrates, con’t
Polysaccharide- provide energy storage and structure
 Chains of sugars bonded together (aka complex
carbohydrate) – up to 1000’s of monomers- usually glucose
.
Carbohydrates, con’t
Polysaccharides’ con’t

Cellulose – found in plant cell walls –
hard/impossible to digest
Carbohydrates, con’t
Polysaccharides’ con’t


Starch – STORED within cell plants – easy to digest
Chitin – 2nd most common in nature
 Resembles cellulose, but OH functional group replaced
with one that has N
 Forms exoskeleton of many arthropods (insects, spiders
crustaceans) and cell wall of fungi
Starch
Lipids
Lipid – composed of fat and oil
 Nonpolar organic molecule
 Composed of CHO – no ratio, some P, less
O than carbs
 Dissolve organic solvents but not in water
 Necessary for vitamin uptake
 Necessary for growth
 Store lots of energy (2X/g than carbs)

Lipids, con’t
Compose most of cell membranes (phospholipids)
 Humans – nerve transmission speeds up due to
lipids around nerves (mylin)
 Waxes coat leaves, fur and feathers (water
repellent)
 Human milk – rich in lipids
 Fat cells become adipose tissue in animals (white
adipose
 Brown adipose – in hibernating animals – converts
directly to heat

Lipids, con’t
 Fatty
Acids- most abundant type of LIPID
Hydrophobic ends (water hating)- typical of both
ends of a FA
Make up phospholipids and Triglycerides (not
waxes and sterols)
Simplest lipid in nature
Hydrocarbons up to 36 C with acidic funtional
group at one end
Lipids, con’t
Fatty acid, con’t
 Can
be saturated FA–
 all C-C single bonds
 holds all the H possible
 Solid at room temp
 Not healthy- butter or lard
 Unsaturated FA
 some C=C double bonds
 Causes FA to kink and spread tails
 More H could be added
 Liquid at room temp
 Plants are more unsaturated – olive oil
 More healthy fat
Lipids, types con’t
Triglycerides
 3 fatty acids attached to glycerol (dehydration
synthesis)
 Saturated : butter and animal fat, solid at room temp
 Saturated with hydrogen – no double bonds
 Unsaturated: plant seeds, soft and liquid at room temp
 DOUBLE bonds – mono unsaturated = 1 double bond
 Phospholipids
 Found in cell membranes (lipid bi-layer)
 2 fatty acids attached to glycerol attached to a
phosphate
 Has one FA replaced by a phosphate group
 Phosphate is VERY negative –hydrophilic
 Other end is hydrophobic

Lipids, types con’t
 Sterols – make up hormones and
Cholersterol
 4 fused carbon rings
 Slight changes yield
 Hormones
 Vitamins
 Cholesterol
» Produced in liver
» Keeps cell membranes
fluid
» Can be modified into Sex
hormones – testosterone
and estrogen
Lipids, types con’t
 Waxes
protect cells
Long FA attached + alcohol (OH functional group
Waterproof plants, water repellent, waterproof
fur, feathers, leaves, fruits, some stems.
 Organic
Proteins
Highly Diverse Molecules
compound
 Made of CHON + S or P
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Protein, con’t
Amino acid composed of
 Amine (NH2)
 Carboxyl group
 R group (unique to each amino acid)
 H atom
 Central C atom
Proteins are polypeptides
20 naturally occurring amino acids
Makes infinite variety of proteins
Proteins, con’t
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
Monomer is called an amino acid- makes a poly peptide chain
Polymer is amino acids bonded to each other
 Peptide bonds created by dehydration synthesis –
carboxyl group of one aa and nitrogen group of another
aa
 Dipeptide, tri, oligo and poly etc
Proteins have a 3-dimensional shape
(conformation):
• primary (1o) structure - amino acid
sequence of polypeptide chain
• secondary (2o) structure - coiling &
folding produced by hydrogen bonds
• tertiary (3o) structure - shape created
by interactions between R groups
• quarternary (4o) structure - shape
created by interactions between two or
more polypeptides
A change to the shape of a protein
causes denaturation.
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Levels of Protein Structure
Primary chain
Secondary – H bonds between parts of
peptide backbone
 Coils, sheets, loops, combination of all 3
 Motifs, common patterns from
secondary fold
 Alpha helices
 Beta-pleated sheets
Tertiary- interactions between R groups
with each other or water
 Disulfide bond
 Abundant in keratin (forms hair,
scales, beaks, wool, and hooves
 Causes the permanent wave in hair
curls
Quaternary
 More than one poly peptide
 Held together by H or ionic bonds
hemoglobin
Proteins, con’t
 Functions
Movement
– muscle compounds are
protein
Structure – forms connective
fibers
Proteins, con’t
Functions, con’t
Transport
– hemoglobin transports oxygen
Storage – casein in milk stores amino acids for
babies
Proteins, con’t
Functions,
Regulation
con’t
– some hormones – insulin
Proteins, con’t

Functions, con’t
 Defense – antibodies are proteins
Proteins, con’t
 Functions,
con’t
 Biochemical control – enzymes (life’s catalysts)
» Proteins that speed up reactions
» Substrate – what the enzyme is acting uponsubstance being changed
» Active site – where the enzyme binds and where
change takes place
Protein, con’t

Denaturation – caused by loss of
homeostasis
 Destroys structure
Soap breaks ionic hydrophbic
interactions
Salting does the same
Heat also
Nucleic Acids-Carriers of the Genetic Blue Print
VERY large molecules
 Two kinds
 DNA – deoxyribonucleic
acid
Contain hereditary
information
Double helix
 RNA- ribonucleic acid
Transfers DNA
information to make
proteins
Some act as enzymes
Single strand

Nucleic Acid, con’t

Complex molecule containing nucleotides
 Sugars
 DNA
– deoxy-ribose sugar (5 carbon)
 RNA – ribose sugar (5 carbon)
Phosphates
 Nitrogen bases

 DNA
Adenine
 Thymine
 Cytosine
 Guanine
 RNA
 Cytosine
 Guanine
 Adenine
 Urasil

DNA
Contain information that will be
copied to RNA
 Information leads to protein
production by cell
 3 bases in a row will code for a
specific amino acid
 Aa adding up to a protein is
part of the genetic code
 Gene
 Codes for an entire protein
 2 strands of DNA are said to
be “complimentary”

RNA
Single strand
 Makes use of DNA
information without
damaging DNA
 Some RNA acts as
enzymes
 ATP is an RNA nucleotide
 Carries energy for all
biological functions
Urisil (U) (only in
RNA)
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