Warm-up

1. 10 km = __________m10,000 m

2. 1 mm =_________m 0.001 m

3. 45g = __________cg4500 cg

4 How do hydrogen bonds between water molecules occur?- The hydrogen of one molecule is slightly positive and it is

attracted to the slightly negative oxygen of another water molecule

Chapter 2.3-2.4: Organic Compounds

I. Carbon is the main ingredient of organic molecules

A. Carbon Skeletons and Functional Groups1. Carbon based molecules are referred to as organic

molecules.a. Carbon molecules that are made up ONLY of C and H

are called hydrocarbons.– Hydrocarbons are important fuels– Ex. CH4 (methane) is found in natural gas

2. Non carbon based molecules are classified as inorganic molecules.

a. Ex. H2O, O2

3. Carbon will form a bond with other carbons to produce a skeleton

Carbon Skeletons

4. Functional Groupsa. Carbon skeletons attach to functional group and this

determines the properties of the molecule. b. Most functional group are hydrophilic and tend to

become surrounded by water molecules

Functional Groups

B. Monomers and Polymers1. Monomers

a. smaller, similar units that hook together to form polymers

2. Polymersa. Long chains of monomers

3. Life macromolecules are divided into 4 groups: carbohydrates (sugars), proteins, lipids (fats) and nucleic acids (DNA).

Warmup 9-10-13

1. What are the major elements of life?- C, H, O, P, S, N

2. What properties of carbon explain carbon’s ability to form different large and complex structures?- Carbon can bond easily to other elements.- Carbon can bond easily to other C atoms to form chains, rings, single, double or triple covalent bonds

- This means that carbon can make millions of different types of structures.

http://scienceprojectideasforkids.com/wp-content/uploads/2011/01/polymer-model.jpg

C. Building and Breaking Polymers1. Adding to a chain

a. When a monomer is added, a water molecule must be released from the chain. This has to happen to make room for the new molecule to bond.

b. This is called dehydration.

2. Breaking the chain to release energya. Cells break down the polymers & monomersb. Bonds in the polymer are broken by adding a

water molecule to themc. The water breaks the bond & replaces the

molecule that broke off.d. This is called hydrolysis.

II. Carbohydrate

A. Sugars1. Organic compound2. Contains C, H, O in the ratio of 1 C : 2 H : 1 O 3. Basic molecular formula is (CH2O)

4. Most sugar molecules have a ring skeleton5. hydrophilic

B. Monosaccharides 1. Simple sugars2. Contain just 1 unit3. Examples: glucose, fructose, galactose4. Suffix of all sugars = -ose5. Glucose is what our cells use for energy– Straight or ring form– The process of using glucose for energy is

called cellular respiration– some of the glucose gets used immediately,

the rest of it gets stored as fat for later use6. Cells hook monosaccharides together to form

larger sugars

monosaccharide

C. Disaccharides1.“double sugar”2. 2 monosaccharides linked together by a

dehydration reaction3. Most common is sucrose = table sugar– Sucrose = glucose + fructose– Found in plants

4. Polysaccharidesa. Long polymer chain made up of monosaccharidesb. Complex carbohydratesc. Examples

- starch = found in plant cells, humans can digest starch- Glycogen = found in liver cells and muscle cells of

humans- Cellulose = found in plant cells, humans can not digest

cellulose, used for structure in plants

polysaccharides

III. Lipids

A. Characteristics of Lipids1. Hydrophobic2. Water based substances will not mix with fat3. Some are used for structural purposes in the body (cell

membrane), other fats are used for energy.

B. Fats1. Structure

a. 3 fatty acids attached to a carbon backbone called glycerol

• Pg. 98

2. Saturated Fats a. All 3 fatty acid chains contain the maximum number of

H atomsb. All of the C atoms in the fatty acids form single bonds

with each otherc. solid at room temperatured. lard, butter, animal fats

3. Unsaturated Fatsa. Double bonds between the C atomsb. Usually liquid at room temperaturec. Found in fruits, veggies, fish, olive oil

C. Steroids1. Structure

a. Lipid molecule that forms a structure with 4 carbon rings

b. They differ in the functional groups that are attachedc. Hydrophobic

2. Functionsa. Circulates throughout the body as chemical signals:

estrogen & testosteroneb. Found in the cell membrane and used for structure

and support: cholesterol

Steroid Lipids in Cell Membrane

IV. ProteinsA. Functions

1. Polymer made up on monomers called amino acids- 20 total

2. Responsible for all functions within the organisma. Genetic traits are determined by the proteins

that the DNA codes forb. Form structures such as hair and muscle fibersc. Circulate in the blood to help fight off foreign

pathogensd. Act as signals to relay messages from cell to celle. Control chemical reactions within a cell

B. Amino Acids1. Central carbon atom

with an amino group and carboxyl group + “side group” or “R group”

2. The side group is what determines the kind of amino acid

C. Building a Protein1. Cells create proteins by linking amino acids together2. Polypeptide = chain of amino acids3. Dehydration reaction occurs4. Proteins are composed of 1 or more poly peptide chains5.The order of the amino acids make the polypeptide chain

unique

D. Protein Shape1. In order to work properly, proteins must be

correctly folded, twisted or coiled (SHAPE MATTERS!)

2. Changes is temperature or pH causes proteins to denature

a. A denatured protein loses its shape and no longer works properly.

Denatured Protein

V. Enzymes- Proteins that speed up chemical reactions

A. Enzymes and Activation Energy1. Starting a chemical reaction

a. Requires energy = activation energyb. Enzymes are proteins that reduce the amount of

energy needed to start the reactionc. This allows the reaction to happen more quickly.d. The enzyme acts as a catalyst.

2. Enzymes are specific for the reaction that they catalyze.3. The suffix for an enzyme is “-ase ”

example: amylase = enzyme that helps digest starch

B. How enzymes work1. Enzymes are shape specific

a. The enzyme will only fit into the active site of a specific substrate (the reactant)

b. As the substrate enters the active site, the active site shifts slightly to “hug” the substrate tightly

2. Factors that affect enzyme activitya. Changes in temperature and pH

Ch. 2 Review pg. 56-58

• #1-7, 10-15, 18-23, 25-29, 34-35, 38-39• Pg. 59- # 1-10– Use write letter answer, no sentences

• Format– Loose leaf w/ assignment title– Multiple choice: question & answer– All other questions: complete sentences