10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
Recognizing Organic Molecules:
Carbohydrates,
Lipids and Proteins
Oct 15­8:05 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
What is an Organic Molecule?
An Organic Molecule is a molecule that contains
carbon
and
hydrogen and
oxygen
Carbon is found in things that are or were living.
What is an Inorganic Molecule?
An Inorganic Molecule is a molecule that contains
carbon
or
hydrogen and
oxygen
Water (H2O) is the most abundant and important
inorganic compound. Most Inorganics contain H.
A few Inorganics contain Carbon - ie. CO2 , CO
Oct 15­8:07 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
Three Important Types of Organic Molecules are Carbohydrates
Proteins
Lipids
Why are Carbohydrates Important ?
Carbohydrates provide energy to the cells.
Why are Proteins Important?
Proteins provide the material needed for growth
and healing.
Why are Lipids Important?
Lipids store energy for later use by the body.
Lipids also provide protection and padding for the
body.
Oct 15­8:28 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
What do Carbohydrates and Proteins have in Common?
Both are made up of smaller units called monomers.
Sugar Monomers are also called Monosaccharides.
Sugar Monomers generally contain 6 C, 12 H and 6 O.
(2 hydrogen atoms for every one C atom)
Sugar Monomers frequently form 5-6 sided rings.
3 types of sugar monomers - glucose, galactose and fructose
Oct 15­8:32 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
When 2 sugar Monomers bind together, they form disaccharides.
Oct 15­9:05 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
When many sugar monomers join together they form
a polysaccharide.
Oct 15­9:13 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
A protein monomer is called an amino acid.
All Amino acids have an amine group (NH2)
on one end and a carboxyl/acid group (COOH)
on the other end.
The part in between called the radical group
(R) will differ for each amino acid.
Amino Acids contain Nitrogen, Carbs and Lipids do not!!!
Peptide bonds can link amino acids together to form a polypeptide.
Oct 15­8:34 PM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
2 types of polypeptides 1. Polypeptides strands can bond side-to-side to form long fibrous
proteins like keratin, found in connective tissue.
2. Polypeptide strands can also fold into special shapes that will
only interact with chemicals having a complementary shape or
electrical charge. These globular proteins can form enzymes
which can help speed up chemical reactions in the body.
Globular Protein
Fibrous Protein
Oct 16­12:38 AM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
We can use Indicators to identify Carbohydrates and Proteins
Sugar Indicator - Benedicts Solution
In the presence of simple sugars ( monosaccharides) and heat,
Benedict's turns from blue to yellow
Starch Indicator - Lugol's Iodine Solution
In the presence of starch (polysaccharides), Iodine turns
from amber to blue-black
Oct 16­12:48 AM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
Protein Indicator - Biuret Reagent
In the presence of protein, Biuret Reagent turns from blue to
purple.
Oct 16­12:59 AM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
Lipids
Lipids are a group of molecules that include oils, fats and waxes.
Lipids have 2 parts 1. A glycerol backbone that contains hydroxyl (OH) groups
2. One to three fatty acid chains (Long chains of C and H)
Oct 16­1:02 AM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
Lipids are named 1. According to the number of fatty acids
2. According to whether the fatty acids are completely
covered/saturated with hydrogen.
Lipids look like the letter E.
Oct 16­1:11 AM
10 ­ Recognizing Organic Molecules Powerpoint.notebook
October 23, 2014
See if you can identify the 1. Amino Acid
2. Monosaccharide
3. Lipid
4. Starch (Polysaccharide)
5. Protein (Polypeptide)
Oct 16­1:21 AM