Transcript Organic Compounds

Organic Compounds
Organic Compounds
 Carbon – Hydrogen
- Usually Oxygen
Also: Nitrogen
Sulfur
Phosphorus
Carbohydrates
 C–H–O
Same 2:1 Ratio as is in water (H20)
Monosaccharides- 3 to 7 Carbon Atoms
- Glucose & Fructose
Disaccharides- 2 Mono’s bonded together
- Sucrose
Polysaccharides- 3 + sugars
-Starch & Cellulose
Lipids
 C–H–O
- no fixed ratio
• Fats or Oils
• Fatty Acids- Building blocks of Lipids
Lipid Function
 Long term storage of Energy & Carbon
 Building of Structural parts of cell
 Non- Polar
- Does not dissolve in water
Lipids
Saturated Fatty Acids
 Solids at room temperature
 Carbons have single bonds, therefore they
are saturated with hydrogen atoms
 Examples
- Butter
- Lard
Unsaturated Fatty Acids
 Liquids at room temperature
 Carbons have double bonds, therefore they
are not saturated with Hydrogen atoms
 Examples:
- Olive Oil
- Corn Oil
Proteins
 Made from Amino Acids
 Structural components of cells
 Used in defense mechanism
and as enzymes.
Proteins
Amino Acids
 Amino Group (-NH2)
 Acid Group (-COOH)
 R- (Variable Group)
 20 different types of Amino Acids
 Sequence of AA’s determines the structure
of the protein
Nucleic Acids
 Dictate Amino Acid sequence of proteins
 Source of genetic information
 Made up of Nucleotides