Organic Chemistry

Organic Chemistry Objectives

– To describe the difference between monomers

and polymers.
– To list the basic elements found in living
things.
– To describe the general structure of proteins,
lipids, and carbohydrates.
– To describe enzymes and discuss their
importance to all living things.
Elements Found in Living Things
 Hydrogen
 Oxygen
 Carbon
 Nitrogen

These are the most basic components of all living things.

They can be combined in an infinite number of ways to form
the major components of all living things!
 Percentage of elements found in
animals
 Hydrogen = 10%
 Oxygen = 63%
 Carbon = 19%
 Nitrogen = 4%

Why is there so much hydrogen and oxygen?

Percentage of elements found in
Plants
 Hydrogen = 10%
 Oxygen = 77%
 Carbon = 12%
 Nitrogen = <1%
 Organic Compounds
 Compounds found in living things that
contain Carbon.
 May also contain Hydrogen, oxygen, and
Nitrogen
Methane Amino acid
Forming Organic Compounds
 Formed by the process of polymerization –
the forming of large compounds with many
smaller parts.
 Small molecules = monomers
 They combine to make…
 Large molecules = polymers
Forming Organic Compounds
through polymerization
monomer monomer monomer monomer monomer

polymer
 Dehydration synthesis
 Joins monomers together by removing
a water
 “De” = loss “hydration” = water
 Every time 2 monomers join a water is
removed.
 The water is added to break molecules
in a process called hydrolysis.
 Did you know?

Silly Putty is one big long polymer

formed from many smaller
monomers
 Carbohydrates
 Commonly called sugars and starches.
 “Carbo” for carbon, “Hydrates” for water
 Made of CHO
 Hydrogen and Oxygen in a 2:1 Ratio (twice
much hydrogen as oxygen, just like H2O).
 Carbohydrates
 Monomers = Monosaccharides
• Glucose
• Fructose
• Galatose

They combine to make other, larger carbohydrates

 Disaccharides
 Two monosaccharides combine to form
Disaccharides
– Glucose + glucose  maltose (malt sugar) + water
– Glucose + fructose  sucrose(table sugar) + water
– Glucose + galactose  lactose (milk sugar) + water

What do you notice that all Carbohydrates

have in common?
 Disaccharides
 Two monosaccharide combine to form
Disaccharides
– Glucose + glucose  maltose (malt sugar) + water
– Glucose + fructose  sucrose(table sugar) + water
– Glucose + galactose  lactose (milk sugar) + water

They all end in -ose

 Polysaccharides
 “poly” = many; “saccharides” = sugar
 Formed by dehydration synthesis
 Storage form of glucose (energy) in
organisms.
 1000’s of glucose molecules join to form
one polysaccharide!
 Polysaccharides – glucose storage
Plants = 2 forms
Starch – storage form , digestible by humans

Cellulose- same as starch, but different bonds- can

not be digested by humans
The stringy part of celery
is mostly cellulose
Polysaccharides – glucose storage
Animals – store glucose as glycogen
•Glycogen is a highly
branched molecule
made of 1000+
molecules of glucose.
•This is our short term
storage of the glucose
molecule
 Lipids
 Organic compounds that are oily or waxy
 Form cell membranes
 Chemical messengers
 Formation of Lipids
Monomers = fatty acids (2 or 3) and
glycerol (1)
Formed through dehydration synthesis
 Fatty Acids
 2 types
– Saturated; solid fat; more tightly packed
– Unsaturated; liquid fat; loosely packed;
healthier; may prevent heart disease.
 Fats and Energy
 Fats are your bodies long term
storage of glucose
 Produce more energy/gram than
carbohydrates
 Proteins
 Contain nitrogen
 Monomers = 20 different amino
acids, combine to form 1000’s of
different proteins!
 The bond that joins two amino acids
is a peptide bond.
 Have a very specific shape when
formed.
Amino acids- monomers of proteins

Four sample amino acids.

What do they have in common?

How are they different?
What do you think is removed every time two
amino acids are joined?
 Protein Shapes
Based upon their sequence of amino acids, proteins will
fold into very intricate and unique shapes.
 Did You Know?
 Protein’s are very sensitive to heat
 If your body temperature gets above a
certain level, your proteins “denature.” In
other words they change shape, and stop
working.
 Protein in your body
BONES

BLOOD

HORMONES

ENZYMES
LIGAMENTS
 Enzymes – special proteins

 Facilitate all reactions that happen in cells

 With out them reactions would occur very
slowly
 Enzymes are reusable!
 Diagramed in the lock and key model.
Examville Blog: www.examville.net/wordpress

Follow us at twitter: www.twitter.com/examville

Became a fan of Examville:

\http://www.facebook.com/pages/Examvillecom/117840882461?v=info