Organic Chemistry (Chapter 2.3, 2.4)
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Transcript of Organic Chemistry (Chapter 2.3, 2.4)
Organic Chemistry (Chapter 2.3, 2.4)Please set up your notebook for Cornell Notes
Compounds that contain carbon are organicCarbons can link together to form large molecules called macromolecules
4 macromolecules important in biologyCarbohydrates
Made up of carbon, hydrogen, and oxygen in a 1:2:1 ratio
C6H12O6 GlucoseUsed for energy storage or for structural purposesSugars end in –ose, also call saccharides
Monosaccharide single sugar moleculeGalactose, Fructose
Polysaccharides many monosaccharides linked together
Glycogen, cellulose
Lipids fats, oils, and waxesMade mostly of carbon and hydrogenNot water solubleUsed to store energy, in membranes and waterproof coverings, steroidsSaturated fatty acid no double bonds b/w carbons, tend to be solid at room temp
Butter, lardUnsaturated fatty acid contains at least one double bond b/w carbons, tend to be liquid at room temperature
Olive oil, canola oil, peanut oil
Nucleic acidsContain hydrogen, carbon, oxygen and phosphorusMade up of units called nucleotidesTwo types
Deoxyribonucleic acid DNARibonucleic acid RNA
Contain genetic material
ProteinsContain hydrogen, carbon, oxygen and nitrogenMade up of subunits called amino acidsEach protein has a specific shape and function depending on the arrangement of the amino acids
Enzyme type of protein that acts as a catalystA catalyst speeds up chemical reactions without being used up or changedThe substances (reactants) an enzyme works on are called substrates
The substrate binds to the enzyme at a spot called the active siteThey remain bound together until the reaction is overThey unbind and the enzyme is free to bind to another substrate
Enzymes have optimal temperaturesMost enzymes work best at 37 C (body temp)
Cells turn enzymes off and on depending on when they are needed