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Transcript of Atoms and Organic Compounds Our journey begins here.
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Atoms and Organic Compounds
Our journey begins here.
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Atoms and Atomic Structure
Atomic number = # of protons (and electrons if atom has no charge)Atomic mass = protons (1amu) + neutrons(1amu)
Information from the periodic table of elements
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Calcium: atomic #of 12 atomic mass of 24 charge = 0
Determine the # of protons, neutrons and electrons
PRACTICE PROBLEMS
Answer:
Protons = 12
Electrons = 12
Neutrons = 12
Sodium (Na): atomic # 11 atomic mass of 23 charge = 0
Determine the # of protons, neutrons and electrons
Answer:
Protons = 11
Electrons = 11
Neutrons = 12
Drawing electron arrangements 2 electrons in the first level8 electrons in the second level8 electrons in the third level
Draw the electrons around an atom that has atomic number of 12
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Why Do Atoms Bond?
Atoms without full outer shells are considered “Reactive” or unstable atoms.
Atoms with full outer shells are considered STABLEThey do not bond with other atoms
For Example:
Draw the atom neon
Atomic # 10
For Example:
Draw the atom Li
Atomic # 3
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How to make a STABLE atom1st Way:
IONIC BOND: results from the transfer of electrons
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Another Way To Make a STABLE Atom
2nd Way:
Covalent bond: results from the sharing of electrons
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Why is Carbon So Cool?
Carbon needs four electrons to become stable
Four electrons = Four bonds
Four bonds = LARGE MOLECULES!
Main Ingredient of Organic Molecules = Carbon
Large molecules will contain CARBON!
CHNOPS MOST POPULAR
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Vocabulary
Organic Molecules: Carbon based• Hydrocarbons: Organic molecules composed of
only carbon and hydrogen– Ex: Methane CH4 Most abundant hydrocarbon in
natural gas (Fuel used to heat homes)– Most hydrocarbons = important fuels– Lipids contain long hydrocarbon chains In our body
they are the energy storing fat molecules
Inorganic Molecules: Non-carbon based• Ex: H2O (water), NH3 (ammonia), O2 (oxygen)
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Vocabulary Terms Continued…
• Organic compounds– Large molecules built from many simpler,
smaller molecular units called monomers– Monomers are linked together to form
polymers• Monomer + Monomer = Polymer
• MONO = One
• POLY = Many
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Carbohydrates
General Chemical formula for simple carbohydrateC6H12O6
Open chain structure Ring-like Structure shape
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Simple Carbohydrates
MONOSACCHARIDES
glucose
fructose
galactose
C6H12O6
What do you notice?
Isomeres: same chemical formula, different shape
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Organic Compounds
Carbohydrates
carbon
hydrogen
oxygen
C6H12O6
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Carbohydrates
MONOSACCHARIDESONE SUGAR
Glucose
Fructose
DISACCHARIDESTWO SUGARS
Sucrose
Lactose
POLYSACCHARIDESMANY SUGARS
Starch (many glucose monomers)Glycogen (many glucose monomers)
Cellulose (many glucose monomers)
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Monosaccharides
• Sugar molecules – Quick Energy – GLUCOSE – Energy storage– FRUCTOSE – Found in Fruit– GALACTOSE – Found in milk products & also
produced in the body
** Honey – Contains both glucose & fructose
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DISACCHARIDES
Di= two
Glucose + fructose = sucrose
Glucose + galactose= lactose
Glucose + glucose = maltose
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Disaccharides
• Sucrose:– Major carbohydrate in plant sap
nourishes all parts of the plant– Maple Syrup– Table sugar processed from the
stems of sugarcane or the roots of sugar beets
• Lactose:– Found in milk, yogurt, cheese, ice
cream, mayo, medications
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Complex CarbohyratesPOLYSACCHARIDE (many)
1) Starch --- plant storage/what we eat
2) Glycogen--- animal storage in liver/muscles
3) Cellulose--- makes cell walls
4) Chitin --- exoskeleton of insects
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Polysaccharide Functions
1) Starch plant storage/what we eat (Ex. Potatoes)
2) Glycogen animal storage in liver/muscles3) Cellulose makes cell walls
4) Chitin Insects exoskeleton (Tick)
• Primary source of energy! – Quick or long term
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Polysaccharides
• STARCH– Found in plant cells consists entirely of
glucose monomers– Plant cells break down starch molecules
stored glucose becomes available for energy to perform work
– Foods high in starch Potatoes, rice, corn• * Humans are able to use the plant starch as food
by breaking it down during digestion
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Glycogen
• Animal cells – Humans/Turkeys store excess
sugar in the form of glycogen
• Glycogen = Chain of many glucose molecules
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Polysaccharides in you?
• We store glucose in long chains called GLYCOGEN in our liver. The liver can release the glycogen and break it down into glucose when we need more energy. Insulin helps do this.
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Cellulose
• Polysaccharide in plants – Made of glucose monomers
• Serve as building materials– Protect and stiffen the plant– Example = Cellulose makes broccoli stems
rigid
• Most animals, including people, cannot digest cellulose = Fiber (Passes unchanged through our digestive system)
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Carbohydrates
• What is the monomer of a carbohydrate called?– Monosaccharide Simple Sugar
• What is the polymer of a carbohydrate called?– Disaccharide 2 sugar units linked– Polysaccharide Many sugar units linked
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Organic Compound
Composed of… 4 Forms
LipidsCarbon
HydrogenOxygen
FatsOils
WaxesSteroids
Cell membranes are made of lipids
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LIPIDS• Monomers:
– Glycerol + Fatty Acids = TRIGLYCERIDE
Complicated Simple
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Lipids
• Glycerol– 3-carbon backbone – Attached to 3 fatty acid chains
H – CH – O
H – C – O
H- CH - O
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
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Organic Compounds
Carbohydrates Lipids
carbon
hydrogen
oxygen
C6H12O6
carbon
oxygen
hydrogen
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Characteristics of Lipids
• Contain– A LOT of CARBON and HYDROGEN– Very LITTLE OXYGEN
• Results in lipid molecules being Hydrophobic Lipids do NOT mix with water
• Hydrophobic example Salad dressing…– Oil’s inability to mix with water
• Typical of this class of water-fearing or “hydrophobic” compounds
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Lipids• Functions of Lipids
– Required for the absorption of fat soluble vitamins– Increase the flavor of food– Provide a feeling of fullness– Cushion our organs – Provide our bodies with insulation– Steroids
• Circulate in our body as chemical signals– Fats
• Store these high energy yielding molecules– Phospholipids
• Act as a boundary Form the plasma membrane of a cell
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Two Types of Lipids
• Fatty acid tails can be saturated
Notice the amount of hydrogen
• Fatty acid tails can be unsaturated
Notice the kinks!Notice the amount of hydrogen
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Saturated Fats• All 3 fatty acid chains contain the maximum number of
hydrogen atoms– All carbon atoms in the fatty acid chains form single bonds with each
other– Solid at room temperature– Examples: Most animal fats, lard, butter Heart disease
H – CH – O
H – C – O
H- CH - O
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
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Properties of Saturated Fats
• Saturated fats are solid at room temperature
Notice how dense the structure is with all the hydrogen
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Unsaturated Fats• Contain less than the maximum possible number
of hydrogen atoms in one or more of its fatty acids– Some of the carbon atoms are double bonded– Ex: Fats in fruits, vegetables, fish, corn oil, olive oil, (Essential fatty
acids)
H – CH – O
H – C – O
H- CH - O
CO – CH2 - CH2 – CH = CH – CH2 - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH = CH - CH2 – CH2 – CH2 – CH3
CO – CH2 - CH2 – CH2 – CH2 – CH2 - CH2 – CH2 – CH2 – CH3
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Unsaturated Fats
• Functions of Essential Fatty acids– Regulate blood pressure– Help synthesize and repair vital cell parts
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Unsaturated Fats are liquid at room temperature
Notice fewer hydrogenNotice the kinksBecomes less dense as a result
Properties of Unsaturated Fats
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Unsaturated Fats
• Monounsaturated?– 1 double bond in a fatty acid tail
• Polyunsaturated?– More than 1 double bond in a fatty acid tail
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What are Trans Fats?
Hydrogen atoms are crowded on one side of the molecule, causing bending (kinks)
Hydrogen atoms are not crowded, the chain does not bend (kink)
Straight = increased density = solid at room temperature.
Other molecules and enzymes find it more difficult to bind to them
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What Causes Trans Fats? Originally, the double bonds in unsaturated fatty acids
were weakened by either natural or industrial processes
Some Processes include1) Partial hydrogenation (chemically adding hydrogen)2) Repeated heating of oils
• Naturally occurring trans fats can be found in some animal
products, such as dairy products and beef fat • The trans isomer is produced by bacteria in the
gastrointestinal tract of cattle and other ruminants.
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Other Types of LipidsSteroids
Classified as lipids because they are hydrophobic, but very
different in structure
Testosterone: male sex hormone
Estrogen: female sex hormone
Cholesterol: component of cell membrane and starting point for other steroids
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What Does High Cholesterol Mean?
Triglycerides + cholesterol combine with protein to form lipoproteins (fat-protein packages that travel through the bloodstream)
They help deliver nutrients to the body.
Come in two forms1) Low-density lipoprotein (LDL)
(consists of as much as 75% cholesterol)
2) High-density lipoprotein (HDL) “good cholesterol” (20-30% cholesterol)
FunctionHDL is to remove excess cholesterol from cells and arterial walls and transport it back to the liver for disposal
Your LDL to HDL ratio is high
Trans fats increase this
UnsaturatedFats increase
this
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STEROIDS
Chemical Signals – Estrogen, testosterone = sex hormones
Best known steroid = CHOLESTROL
* Essential molecule found in cell membranes
* Starting point from which your body produces all other steroids
* Bad reputation Link to cardiovascular disease
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Organic Compounds
Carbohydrates Lipids Proteins
carbon
hydrogen
oxygen
C6H12O6
carbon
oxygen
hydrogen
carbon
oxygen
hydrogen
Nitrogen
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PROTEINS
• Polymer constructed from a set of just 20 different kinds of monomers called
• Amino Acids
• Essential amino acids
• We cannot create ourselves
• Must be consumed in our diet in order to make a particular protein
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Functions of Proteins
• Make up many of the structural components of organisms– Collagen
• Holds tissues together
– Keratin• Strengthens hair, skin, nails, horns, feathers
• Circulate in the blood– Hemoglobin
• Protein responsible for carrying oxygen within our red blood cells, that circulate throughout our body
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Functions of Proteins
• Make up muscles
• Provide long term nutrient storage
• Defend the body from harmful microorganisms
• Act as signals
• Glycoproteins– Lubricate joints
• Enzymes– Proteins that speed up chemical reactions in cells
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Protein Structure
• Proteins– Unique 3-dimensional structure
• Corresponds to a specific function• Amino Acid Monomers:
(Amino Group) NH2 – CH – COOH (Carboxyl Group)
Unique Side Group
* Side group or “R group” Responsible for the chemical properties of each amino acid
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Building a Protein
• Cells link amino acids together into a POLYPEPTIDE chain– (Each link = Dehydration reaction)– At least 100 amino acids long
• Proteins– Composed of 1 or more polypeptide chains
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Building a Protein
• Order of amino acids makes each polypeptide chain unique
• Your body can make an enormous variety of proteins – by arranging different amino acids in different orders
• Similarity between English language – 26 letters thousands of different words
• Proteins: 20 different “letters” = amino acids thousands of different proteins
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Protein Shape• A protein in the simple form of amino acids
linked together cannot function properly– Compare this to a strand of yarn and a
finished sweater• Functional sweater = yarn that has been carefully
knitted in a particular manner
– Functional protein• Consists of 1 or more polypeptides precisely
twisted, folded, and coiled in a particular manner
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Protein Shape
• Sequence of amino acids contributes to the way the protein folds – Some amino acid side chains bond with each
other• These forces help to fold a polypeptide and to
keep if folded
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Protein Shape
• Denaturation – Protein is exposed to an unfavorable change
in temperature or pH• Causes the protein to unravel and lose its normal
shape
– Ex: Frying an egg• Egg white changes from a clear liquid to a white
solid