This document discusses the basic components of organic chemistry found in living things, including the monomers and polymers that make up carbohydrates, lipids, and proteins, as well as the importance of enzymes. It provides information on the most common elements in animals and plants, the structures of organic compounds like amino acids and fatty acids, and how these compounds are formed through polymerization.

1. Organic Chemistry

2. Organic Chemistry Objectives
– To describe the difference between monomers
and polymers.
– To list the basic elements found in living
things.
– To describe the general structure of proteins,
lipids, and carbohydrates.
– To describe enzymes and discuss their
importance to all living things.

3. Elements Found in Living Things
 Hydrogen
 Oxygen
 Carbon
 Nitrogen
These are the most basic components of all living things.
They can be combined in an infinite number of ways to form
the major components of all living things!

4. Percentage of elements found in
animals
 Hydrogen = 10%
 Oxygen = 63%
 Carbon = 19%
 Nitrogen = 4%
Why is there so much hydrogen and oxygen?

5. Percentage of elements found in
Plants
 Hydrogen = 10%
 Oxygen = 77%
 Carbon = 12%
 Nitrogen = <1%

6. Organic Compounds
 Compounds found in living things that
contain Carbon.
 May also contain Hydrogen, oxygen, and
Nitrogen
Methane Amino acid

7. Forming Organic Compounds
 Formed by the process of polymerization –
the forming of large compounds with many
smaller parts.
 Small molecules = monomers
 They combine to make…
 Large molecules = polymers

8. Forming Organic Compounds
through polymerization
monomer monomer monomer monomer monomer
polymer

9. Dehydration synthesis
Joins monomers together by removing
a water
“De” = loss “hydration” = water
Every time 2 monomers join a water is
removed.
The water is added to break molecules
in a process called hydrolysis.

10. Did you know?
Silly Putty is one big long polymer
formed from many smaller
monomers

11. Carbohydrates
 Commonly called sugars and starches.
 “Carbo” for carbon, “Hydrates” for water
 Made of CHO
 Hydrogen and Oxygen in a 2:1 Ratio (twice
much hydrogen as oxygen, just like H2O).

12. Carbohydrates
Monomers = Monosaccharides
• Glucose
• Fructose
• Galatose
They combine to make other, larger carbohydrates

13. Disaccharides
 Two monosaccharides combine to form
Disaccharides
– Glucose + glucose  maltose (malt sugar) + water
– Glucose + fructose  sucrose(table sugar) + water
– Glucose + galactose  lactose (milk sugar) + water
What do you notice that all Carbohydrates
have in common?

14. Disaccharides
 Two monosaccharide combine to form
Disaccharides
– Glucose + glucose  maltose (malt sugar) + water
– Glucose + fructose  sucrose(table sugar) + water
– Glucose + galactose  lactose (milk sugar) + water
They all end in -ose

15. Polysaccharides
 “poly” = many; “saccharides” = sugar
 Formed by dehydration synthesis
 Storage form of glucose (energy) in
organisms.
 1000’s of glucose molecules join to form
one polysaccharide!

16. Polysaccharides – glucose storage
Plants = 2 forms
Starch – storage form , digestible by humans
Cellulose- same as starch, but different bonds- can
not be digested by humans
The stringy part of celery
is mostly cellulose

17. Polysaccharides – glucose storage
Animals – store glucose as glycogen
•Glycogen is a highly
branched molecule
made of 1000+
molecules of glucose.
•This is our short term
storage of the glucose
molecule

18. Lipids
 Organic compounds that are oily or waxy
 Form cell membranes
 Chemical messengers

19. Formation of Lipids
Monomers = fatty acids (2 or 3) and
glycerol (1)
Formed through dehydration synthesis

20. Fatty Acids
2 types
– Saturated; solid fat; more tightly packed
– Unsaturated; liquid fat; loosely packed;
healthier; may prevent heart disease.

21. Fats and Energy
Fats are your bodies long term
storage of glucose
Produce more energy/gram than
carbohydrates

22. Proteins
 Contain nitrogen
 Monomers = 20 different amino
acids, combine to form 1000’s of
different proteins!
 The bond that joins two amino acids
is a peptide bond.
 Have a very specific shape when
formed.

23. Amino acids- monomers of proteins
Four sample amino acids.
What do they have in common?
How are they different?
What do you think is removed every time two
amino acids are joined?

24. Protein Shapes
Based upon their sequence of amino acids, proteins will
fold into very intricate and unique shapes.

25. Did You Know?
 Protein’s are very sensitive to heat
 If your body temperature gets above a
certain level, your proteins “denature.” In
other words they change shape, and stop
working.

26. Protein in your body
BONES
BLOOD
HORMONES
ENZYMES
LIGAMENTS

27. Enzymes – special proteins
 Facilitateall reactions that happen in cells
 With out them reactions would occur very
slowly
 Enzymes are reusable!
 Diagramed in the lock and key model.