Chapter 3: Carbon Compounds in Cells

I. Organic Chemistry

A. What is organic?

1. Made by Living Things (organisms)…but then Stanley Miller’s experiment.

2. Contains Carbon…but not CO2

3. So, contains Carbon Covalently Bound to Hydrogen and Oxygen.

I. Organic Chemistry

B. Carbon’s Characteristics:

1. Plentiful and Stable.

2. Forms 4 bonds (4 valence e-).

3. Will form chains and rings with

other carbon atoms.

Carbon Ring Notation

I. Organic Chemistry

C. Functional Groups:

The group that often determines how a

molecule will interact with another

molecule.

I. Organic Chemistry

C. Functional Groups

Know these four functional groups:

-OH Hydroxyl (hydrogen bonding)

-COOH Carboxyl

-NH3 Amino

-PO4 Phosphate

I. Organic Chemistry

D. Types of Reactions

1. Condensation, or Dehydration

Synthesis:

Two smaller molecules join to form one

macromolecule and release a molecule

of water.

I. Organic Chemistry

D. Types of Reactions

2. Hydrolysis, or Cleavage Reaction:

A macromolecule is cleaved/split,

requiring a molecule of water. The

result is two smaller molecules.

II. Carbohydrates

• So named as some have a ratio of 1 carbon to 1 water (thus, hydrated carbon or carbohydrate).

• Glucose = 6 carbon to 6 waters• Sucrose =C12H22O11

What is missing?

Where did it go?

II. Carbohydrates

A. Monomers (basic building blocks) Sugars: Monosaccharids, Disaccharides or Oligosaccharids. 1. Monosaccharides: Glucose (main energy for most living things), Fructose (common sugar in fruits) and galactose.

II. Carbohydrates

2. Disaccharides:

Glucose + Fructose = Sucrose (table sugar)

Glucose + Galactose = Lactose (milk sugar)

Glucose + Glucose = Maltose

II. Carbohydrates

B. Polymers (made of many units) are

Polysaccharides:

Starch, Cellulose, Fiber and Glycogen;

also called Complex Carbohydrates.

Starch- Many glucose molecules covalently bonded together. Principal storage molecule for plants.

II. Carbohydrates

• Glycogen – Similar to starch in that it is many glucose molecules covalently bonded together, but the molecule has different side chains. This molecule is a principle energy storage molecule for animals.

II. Carbohydrates

• Cellulose – A long strand of glucose molecules, bound together in such a way that most animals are unable to digest this molecule. It is a structural molecule and gives plants their strength. Can be digested by cows due to the presence of bacteria in their stomachs.

MMs and Crickets

• Chitin – Similar to cellulose, but nitrogen is added to each glucose unit. This is the primary molecule in the exoskeleton of insects and cell wall of fungi.

Starch

Function:

Structure:

Glucose

Function:

Structure:

Green = Carbon, White = Hydrogen, Red = Oxygen

http://en.wikipedia.org/wiki/Image:Lactose.png

Green = Carbon, White = Hydrogen, Red = Oxygen

Name:

NH3

OH

PO4

III. Lipids

A. Fats/Oils/ Waxes/Grease

1. Monomers: Fatty acids and Glycerols

Fatty Acid

Chain of Carbon:

Hydrogen atoms (few to no

oxygen atoms)

III. Lipids

B. Polymer: Triglycerids

1. Saturated Fats (maximum # of hydrogens); all single bonds; usually solid at room temperature. 2. Unsaturated Fats; one or more double bonds; usually liquid at room temperature.

Fig. 3.9a, p. 40stearic acid oleic acid linolenic acid

Which is mono-unsaturated? Poly-unsaturated? Saturated?

III. Lipids

C. Polymer: Phospholipids. A polar

phosphate head and a nonpolar fatty acid

tail.

III. Lipids

D. Polymer: Sterols. Fats without fatty acid chains (include steroids, cholestorol).

IV. Proteins

A. Monomer: Amino Acids 1. 20 Naturally occurring AAs; 8 we must get through our diet. 2. Contain nitrogen (amino group), carboxyl group and R group.

IV. Proteins

B. Polymer: Proteins, or Polypeptide Chain

Two amino acids combine with peptide

bonds.

Fig. 3.15, p. 43

newly formingpolypeptidechain

IV. Proteins

C. Protein Structure:

a. Primary and Secondary, formed by AA

sequence

b. Tertiary, due to interactions of

functional groups.

c. Quarternary, due to interaction of two

or more separate proteins.

Molecule?

IV. Proteins

D. Denatured: Proteins can lose their shape if exposed to excess heat, pH or other conditions.

V. ATP and Nucleic AcidsSkip this reading, just know that ATP is an

important energy store in cells.