Journal #10Antacid & Neutralization Times

Chemists carry out an experiment in which they measure the amount of time it takes for different amounts of an antacid to

neutralize 1 mL of stomach acid.

1. Identify the independent & dependent variables.

2. What is the relationship between the amount of antacid and the length of time to neutralize the acid?

3. How do living things deal with any changes in pH?

2-3

• What is Organic Chemistry? The study of all compounds that contain bonds between carbon atoms.

• Why should a whole branch of chemistry be devoted to the study of carbon compounds?

• Carbon atoms have four valence electrons – form 4 covalent bonds (with elements H, O, N, P, S)

• Carbon atoms can bond to multiple other carbon atoms to form long chains (large molecules)

CARBON

• When it combines with other carbon atoms it can make single bonds, double bonds and triple bonds

Organic Compound Structures

• Carbon can form long chains, rings and branched chains

• Because of this trait carbon compounds can be very large and are known as MACROMOLECULES

Macromolecules

• Some Organic Compounds are large and also are made of repeating subunits like building blocks or monomers.

• The monomers join together to form polymers.

4 Groups of Organic Compounds

• Carbohydrates

• Lipids

• Nucleic Acids

• Proteins

Carbohydrates (Carbs)

• Made of C, H and O (in a 1:2:1 ratio)

• A monomer of many carbohydrates is glucose. It is known as a simple carbohydrate (monosaccharide - a single sugar ring)

Function of CarbohydratesEnergy Storage• Plants

– Store energy in sugars and starch

• Animals

– Store energy in glycogen

Support/Structure• Plants

– Cellulose provides support

Examples

• Monosaccharide (a single sugar unit or ring)

– Example: Glucose (C6H12O6), Fructose, Galactose

• Disaccharide (double sugar unit)

– Examples: Sucrose (combination of Glucose and Fructose - C12H22O11)

• Polysaccharide (many sugar units)

– Example: Starch, Glycogen, Cellulose

Foods

• Potato

• Bread

• Rice, Wheat, Corn

• Fruits

• Vegetables

• Honey, sugar,

• Cereal

Why do many athletes “carb-up” before a big

event?

Lipids• Made of C, H, and O

(few oxygens compared to the

hydrogens)• Include; Fats, Oils, Waxes,

Phospholipids, Steroids

• Long-term energy storage (fats and oils)

• Protection and insulation (fats)

• Water proofing (waxes)

• Body function and control (hormones and cholesterol)

• Structural (phospholipids - a major component of the cell plasma membranes)

Functions of Lipids

Structure of a Lipid

• One glycerol molecule combined with three fatty acid molecules (triglyceride)

Examples

• Saturated fats – contain only single bonds between carbon atoms in the fatty acid chains.

Examples – animal fats, solid at room temperature, unhealthy (bacon, cream)

• Unsaturated fats – contain double bonds between carbon atoms in the fatty acid chains.

Examples – vegetable fats, liquid at room temperature, healthy (olive oil)

Why do elephant

seals have so much fat?

Foods

• Oil

• Butter

• Nuts (also sources of protein)

• Eggs (also sources of protein)

Nucleic Acids• Made of C, H, O , N and P

• Building blocks are called nucleotides (monomer)

• Large complex molecules that contain the hereditary information for all living things.

Examples

Two types:

• DNA (deoxyribonucleic acid) – contains the instructions that controls the cell.

• RNA (ribonucleic acid) – using the instructions from DNA, it builds proteins.

Foods

• All foods that contain living cells.

Example – when you eat a hamburger you eat lettuce cells which contain lettuce nuclei which contain lettuce DNA. You also eat Cow cells etc.

YUM!

ProteinsMade up of C, H, O and

N atoms

The building blocks are

amino acids.

Functions of proteins

• structure and movement (ex. Keratin in hair, collagen found almost everywhere in animals, and actin and myosin in muscle fibers)

• regulation of cellular reactions (ex. enzymes)

• transport (ex. hemoglobin in blood)• nutrition• defense (ex. antibodies)

Four Levels of Organization

• Sequence of amino acids in a protein chain.• The amino acids within the chain can be

twisted or folded.• The chain itself is folded.• Multiple protein chains can bond together

using Van der Waals forces (attraction between molecules) to form larger proteins with a specific shape.

Foods

• Beans• Meat (Chicken, Fish, Beef, Pork)• Eggs• Nuts• Dairy products – yogurt, milk, cheese