Ch 3 Part 1 Flashcards
Aldehyde
Amino Group
Amino group (R—NH2): a nitrogen atom covalently bonded to two hydrogen atoms ◦ ◦ Ionized amino group accepts a proton and has one unit of positive charge (R—NH3+) Components of amino acids and nucleic acids
Amphipathic
Phospholipids are amphipathic lipids, with one hydrophilic end and one hydrophobic end
Carbohydrate
contain carbon, hydrogen and oxygen atoms in a ratio of approximately 1C:2H:1O (CH2O)n
Sugars, starches and cellulose
Sugars and starches Can contain: One sugar unit (monosaccharides) Two sugar units (disaccharides) Many sugar units (polysaccharides)
Carbon
Covalently bonded carbon atoms form the backbone of these molecules
The carbon atom forms bonds with more different elements than any other type of atom
A carbon atom can complete its valence shell by forming a total of four covalent bonds Carbon-to-carbon bonds are strong and not easily broken
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Three types: single, double, and triple
Hydrocarbons can exist as unbranched or branched chains, or as rings
Freedom of rota on around each carbon-to-carbon single bond permits organic
molecules to assume a variety of shapes
Carboxyl Group
(R—COOH): a carbon joined by a double covalent bond to an oxygen, and by a single covalent bond to another oxygen bonded to a hydrogen
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Carbonyl Group
Carbonyl group: a carbon atom that has a double covalent bond with an oxygen atom
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Example: aldehyde and ketone
Carotenoids
Lipids
Carotenoids are orange and yellow plant pigments
Most animals convert carotenoids to vitamin A, which can be converted to the visual pigment retinal
Cellulose
structural polysaccharide in plants. Insoluble polysaccharide. B glucose joined by B 1-4 linkages
Condensation Reaction
The equivalent of a water molecule (2H 1 O) is removed during the reaction that combine monomers. energy is required and different enzymes regulate the process
Dehydration Reaction
Dehydration Synthesis is another name for condensation reaction
Disaccharide
two monosaccharide rings joined by a glycosidic linkage, consisting of a central oxygen covalently bonded to two carbons, one in each ring
Common disaccharides:
Maltose (malt sugar): 2 covalently linked α-glucose units
Sucrose (table sugar): 1 glucose + 1 fructose
Lactose (milk sugar): 1 glucose + 1 galactose
Disulfide Bond
Ester Bond/linkage
3 condensation rxns, each time the equivalent of h2o is removed as one of the glycerol’s hydroxyl group reacts with carboxyl group of a fatty acid, resulting in this covalent linkage
First reaction yields a monoacylglycerol (monoglyceride)
Second yields a diacylglycerol (diglyceride)
Third yields a triacylglycerol (triglyceride)
Fatty Acid
a long unbranched hydrocarbon chain with a carboxyl group (-COOH) at one end
Functional Groups
A group of atoms that help determine the types of chemical reactions and associations in which the compound participates.. most are ready to form associations
Glucose
The most abundant monosaccharaide
used as energy
used to synthesize amino acids and fatty acids
Glycerol
Glycogen
Glycosidic Linkage
a type of covalent bond that joins a carbohydrate (sugar) molecule to another group,
Hydrocarbon
Organic compounds consisting only of carbon and hydrogen that exist as unbranched or branched chains and rings. Rings and chains are joined in some compounds
Hydrolosis Reaction
a hydrogen from a water attaches to 1 monomer and a hydroxyl from water attaches to the adjacent monomer
Hydroxyl Group
R-OH
polar because of the presence of the strongly electronegative oxygen atom.
Isomer
Compounds with the same molecular formula but different structures are called isomers. There are structural isomers, geometric isomers and enantiomers
