Transcript Organic Compounds

Biomolecules
Organic Compounds
Big Four Compounds
http://tanyab.shank.cmswiki.wikispaces.net/
2 Main Groups of Chemical
Compounds
Organic-CONTAINS C, H, O
 Inorganic-does not contain all 3
elements

Which elements are in all organic
molecules?
Organic
Molecules contain:
Carbon, Hydrogen and Oxygen
chemicals
Organic Compounds
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Chemeical compounds that make
up structures of living things!
All compounds that contain bonds
between carbon hydrogen atoms
Reiew:Inorganic Compounds
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Generally do NOT contain carbon and
hydrogen together
 CO2 is not organic
 H2O

!
water is not organic
What’s so special about CARBON?

Carbon likes to share bonds
COVALENT
What’s so special about CARBON?
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Can form chains of almost unlimited length by
bonding with other carbon atoms
These long chains can then FOLD to make many
complex shapes
How to BUILD (and take apart)
Organic Molecules
Monomer – 1 subunit (1 building block)
 Polymer – a large molecule made up of
many smaller subunits
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How to BUILD (and take apart)
Organic Molecules
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Macromolecule – term for VERY large
polymers
Polymerization – the process of building
LARGE molecules by joining together
many smaller subunits
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Provides a way for really large complex
molecules to form from smaller ones
How to BUILD Organic Molecules
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Dehydration Synthesis

Process that MAKES or
build polymers
 Dehydration – lose
water
 Synthesis – making
or putting together
How to BUILD (and take apart)
Organic Molecules

Hydrolysis
 Process in which
polymers are
broken apart
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Example: digestion
Add back the water
that was taken out
Breaks polymer into
monomer subunits
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Add back the water that
was taken out
Bottom Line about Making
Polymers
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Small subunits link together to make large
polymers
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Dehydration reactions link them
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Removal of water
Creates covalent bonds between subunits
To break apart polymers into subunits, you just
add the water back
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Hydrolysis reaction
Breaks covalent bonds between subunits
Bottom Line about Making
Polymers
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Really LONG complex
molecules can be
made and broken
down by these
methods.
Like linking and
unlinking cars in a
train.
FOUR MAJOR GROUPS of Organic
Compounds
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Carbohydrates
Lipids
Proteins
Nucleic Acids
Carbohydrates
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Functions of carbohydrates
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Glucose- Quick ENERGY
Starch- Energy STORAGE in PLANTS
Glycogen- Energy STORAGE in ANIMALS
Cellulose-Structural compounds for plant
SUPPORT
GENERAL CARB STRUCTURE:
Monomers and Polymers
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Monomers
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Monosaccharides-ONE-glucose, fructose
Polymers
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Polysaccharides-MANY-starch, glycogen,
cellulose
Monosaccharides
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Sugar is made by plants in photosynthesis
Single unit of carbs are
monosaccharides
 Simple sugars
 Basic formula CH2O
 ELEMENTS- Carbon, Hydrogen, Oxygen
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Why monosaccharides are
important

QUICK Energy in them can be made
available to living things
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Why monosaccharides are
important
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Energy in them can be made QUICKLY
available to living things
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Energy is stored in the chemical bonds of the
sugar molecules
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In particular, bonds between CARBON and
HYDROGEN atoms store lots of energy
When these bonds are broken, energy is
released
This energy is then available to use
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Cellular respiration converts this energy to a
usable form!
Monosaccharide - Glucose
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Note that there are
lots of these C-H
bonds in a sugar
molecule
Each has lots of
potential energy
stored in it
Disaccharides
Two sugars
 Two monosaccharides
joined
 Examples:
 Sucrose (table sugar)
 Glucose + fructose
 Lactose (milk)
 Galactose +
glucose
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Why are Disaccharides useful?
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Not quite so easily
broken down as
monosaccharides
Can by used by plants /
animals for safe
temporary storage of
sugars
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Used in transport in plants
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Sugar not consumed on its
way from leaves to roots
Makes milk harder to
digest in animals
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MOST adult animals cannot
digest milk
Keeps it for YOUNG ONLY
Polysaccharides
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Made by joining MANY monosaccharides
Sugar (thus energy) is STORED in this
form
TYPES of Polysaccharides
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1.starch
2. glycogen
3. cellulose
4. chitin
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TYPES of Polysaccharides
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STARCH
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Stored energy in PLANTS
Animals CANNOT store energy in this form,
but they CAN digest and USE it for energy!
Atheletes benefit from starch how?
Starch
TYPES of Polysaccharides
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GLYCOGEN
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Carbohydrate storage in ANIMALS
Found in the liver.
Glycogen
Cellulose
STRUCTURAL carbohydrate in in the
cell wall of PLANTS
 SUPPORT and PROTECTION plants
 UNDIGESTABLE in our stomach BY
humans ANIMALS BECAUSE WE DON’T
HAVE AN ENZYME TO BREAK IT
DOWN
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Chitin
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STRUCTURAL
carbohydrate
Cell walls of Fungi
Exoskeleton of
arthropods
Lipids
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Waxes
Oils
Fats
Steroids
Functions of Lipids
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Energy Storage
Insulation-Blubber!
Helps create steroids
Functions of Lipids
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Insulation- shock absorption
protection of organs
formation of cell membranes
Make compounds called
steroids - cholesterol and
hormones (estrogen and
testosterone, for example)
Structure of Lipids
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Monomer is
Glycerol + 3 fatty acids
Structure of Lipids
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Polymer is called Triglycerides:
Ex: animal fats (lard), butter, plant oils
Phospholipids: 2 fatty acid chains
& a phosphorus group; have
polar & non-polar qualities.
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Phospholipid
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Phosphate Head-hydrophilic (water
attracting)
Lipid Tail- hydrophobic (water repelling)
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Why are Fatty Acids the “important
part”?
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fatty acids are LONG
chains of carbon and
hydrogen atoms
remember: bonds
between carbon and
hydrogen atoms STORE
ENERGY!
So fats (with their 3 fatty
acids) are PACKED with
energy and are GREAT at
energy storage
EFFICIENT energy storage
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Because there are SO MANY C-H bonds in
fatty acids, lipids are VERY efficient ways
of storing energy.
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Fats produce more energy per gram
than carbohydrates do!
more efficient means better for animals lots of energy without much "baggage“
for animals that need to move.
Efficient energy storage
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Some plants do use oils for energy
storage
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Corn oil, peanut oil, etc.
Efficiency is just not as important for
plants since they don’t have to move
around - so starch is still often the
primary energy storage molecule for them
Saturated vs. Unsaturated Fats
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saturated fat - when each carbon in a fatty
acid shares a single covalent bond with as many
hydrogen atoms as possible
causes the fatty acids to be very straight they
can’t bend
butter and lard
Saturated Fat
Saturated vs. Unsaturated Fats
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unsaturated fat - a fatty acid that has at least two
carbons double bonded to each other instead of two
hydrogen atoms - causes the fatty acids to bend
oils
the carbons are NOT bound to the maximum number of
hydrogen atoms.
Saturated vs. Nonsaturated Fats
Protein
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Functions – MANY!
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MOST IMORTANT:
ENZYMES are made from protein
Synthesis – builds every structures in
organism cells
Structure of Proteins
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Monomers is AMINO ACIDS
Structure
Amino Nitrogen group
Carboxylic Group
Protein Structure
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Amino acid monomers link
together by covalent bonds
called PEPTIDE BONDS.
Proteins
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Proteins are also called polypeptides
in reference to their peptide bonds.
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That’s three names for Proteins:
Proteins-Enzymes-Polypeptides
All are the same thing!!!!
I know science sucks sometimes
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Making Proteins from Amino Acids
Enzymes
are proteins that act
as catalysts for the chemical
reactions in your body.
E
n
z
y
m
e
s
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CATALYST (Enzyme)- something that
speeds up a chemical reaction by lowering
the energy needed to make the reaction
happen.
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Chemical reactions are what living things
are all about.
Most of the chemical reactions in your
body, if left to themselves, would not
happen quickly enough for you to survive.
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Enzymes
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Enzymes have unique shapes
LOCK AND KEY FIT designed to
fit the chemicals that they are to
"speed up" (the SUBSTRATES
of the
REACTION)
The region of the enzyme that
Enzymes
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Enzymes can either:
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bring two (or more) reactants together more
quickly and force them to react
stress bonds in a single substrate and cause it
to break apart more easily
http://highered.mcgrawhill.com/sites/0072495855/student_view0/cha
pter2/animation__how_enzymes_work.html
Enzymes
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An enzyme itself is NOT CHANGED by
the chemical reaction it catalyzes
A single enzyme can repeat its catalytic
activity with many, many substrate
molecules - that is, it can be used over
and over again.
Enzymes are Reusable!
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Enzyme catalyzed reaction
Enzymes
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ENZYMES ARE VERY SPECIFIC!
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If the shape of the enzyme's active site
becomes damaged, it will be unable to bind
with its substrate
Thus, it will be unable to function.
Enzyme concentration

Effect on rates of enzyme activity
 as increase amount of enzyme =
increases how fast the reaction
happens
 more enzymes = more frequently
they collide with substrate
pH
intestines
trypsin
What’s
happening
here?!
reaction rate
stomach
pepsin
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pH
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 DENATURED=If
an enzyme loses
its shape it is said to be denatured
 enzymes can be denatured by
 HEAT or temperature
changes
 pH changes.
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pH
intestines
trypsin
What’s
happening
here?!
reaction rate
stomach
pepsin
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pH
intestines
trypsin
What’s
happening
here?!
reaction rate
stomach
pepsin
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pH
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pH
 Effect on rates of enzyme activity
pH changes protein shape
 most human enzymes = pH 6-8
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 depends on where in body
 pepsin (stomach) = pH 3
 trypsin (small intestines) = pH 8
Proteins (Polypeptides)
•
Six functions of proteins:
1. Storage:
albumin (egg white)
2. Transport:
hemoglobin(blood cell)
3. Regulatory: hormones (signals)
4. Movement:
build muscles
5. Structural: cell membranes, hair,
nails
6. Enzymes:
cellular reactions
copyright cmassengale
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Nucleic Acids
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Functions
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tell the cell how to function
transmit genetic information to offspring
Protein synthesis
Cell differentiation
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Structure
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Monomers of nucleic acids are called nucleotides
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Nucleic Acids
Ribose Sugar
Phosphate
Nitrogen Base
Many nucleotides linked together make a nucleic acid RNA and DNA are the two main examples