Organic Chemistry the Study of Compounds That Contain Bonds Between Carbon

Organic Chemistry the Study of Compounds That Contain Bonds Between Carbon

Organic Compounds

Organic chemistry – the study of compounds that contain bonds between carbon

atoms

Chemistry of Carbon

Why is carbon special?

  • It has 4 valence (outer) electrons to form strong covalent bonds
  • Can bond with many elements and itself, including H, O. P, S, and N
  • Can form chains and rings to create large complex structures

Macromolecules

  • Means “giant molecule”
  • Built by a process called polymerization
  • Monomers – smaller units of macromolecules
  • Polymers – a macromolecule (made of monomers that are similar or different)
  • 4 major groups: Carbohydrates, Lipids, Proteins and Nucleic Acids

Carbohydrates

  • Compounds made up of carbon, hydrogen and oxygen, usually in a 1:2:1 ratio
  • Primary energy source
  • Also used for structural purposes

Monomer

  • Simple Sugars
  • Monosaccharide – simple sugars, carbohydrate monomer
  • Glucose, Galactose, and Fructose
  • Disaccharides – two simple sugars joined together
  • Ex: table sugar – glucose and fructose

Polymer

Complex Carbohydrates

  • Large molecules formed from monosaccharide’s
  • Ex: Glycogen “animal starch” store of excess sugar for muscle contraction
  • Ex: Starch (stores excess sugar) and Cellulose (for strength)

Lipids

  • Made mostly of carbon and hydrogen
  • Many different kinds
  • Not soluble in water
  • Used as a secondary energy source
  • Used in biological membranes and waterproof coverings
  • Some are used as chemical messengers (ex. Steroids, hormones)
  • FATS

  • Monomer
  • Glycerol
  • Fatty Acids
  • Polymer
  • Triglyceride
  • Saturated – No carbon double bonds, saturated with hydrogen in fatty acid
  • (solid at room temperature)
  • Unsaturated – At least one carbon double bond in fatty acid
  • (liquid at room temperature)
  • Polyunsaturated – More than one carbon double bond in fatty acid
  • (liquid at room temperature)

Nucleic Acids

  • Macromolecules containing hydrogen, oxygen, nitrogen, carbon and phosphorus

Monomer – Nucleotides

  • consists of three parts: 5- carbon sugar, a phosphate group, and a nitrogen base

Polymer – DNA & RNA

  • Used to store and transmit genetic information
  • Used to capture and transfer chemical energy short term

Proteins

  • Macromolecules that contain nitrogen, carbon, hydrogen and oxygen

Monomers – amino acids

  • Made of an amino group on one end and a carboxyl group on the other
  • More than 20 are found in nature
  • Differ in the R-group which gives each amino acid different properties
  • Form covalent, ionic, hydrogen bonds with one another, as well as use van der waals forces to create their unique structure of fold

Peptide bonds – are covalent bonds that link amino acids together

  • Does the “work” of the cell
  • Used to control the rate of reactions and regulate cell processes
  • Used to form cell structures
  • Used to transmit substances into and out of cells
  • Used to help fight diseases
  • The most diverse macromolecules

Water

  • One water molecule (H2O), consists of three atoms
  • one oxygen (O) and two hydrogen (H2)

Polar = electrical charge

Non-polar = no electrical charge

  • The oxygen end “acts” negative
  • The hydrogen end “acts” positive
  • Causes the water to be POLAR, like a magnet.

Water is held together with hydrogen bonds

  • Formed between a highly electronegative atom (like oxygen in another water) of a polar molecule and a hydrogen
  • Weak bond, but strong in great numbers

Cohesion

  • Attraction between particles of the same substance
  • (why water is attracted to itself)
  • Results in surface tension (a measure of the strength of water’s surface)

Adhesion

  • Attraction between two different substances.
  • Water will make hydrogen bonds with other surfaces such as glass, soil, plant tisues, and cotton.

Capillary action

  • Water molecules will “tow” each other along when in a thin glass tube.

High Specific Heat

  • Amount of heat needed to raise or lower 1g of a substance 1° C.
  • Water resists temperature change, both for heating and cooling.

Water is less dense as a solid

Ice floats on liquid water