Organic Chemistry Reactions

halogenation

halogenation

Hydration

Hydration

Hydrogenation

hydrogenation

Hydrogenation

Hydrogenation

substitution

substitution

elimination

elimination

Oxygenation

Oxygenation

Oxygenation

Oxygenation

addition

addition

addition

addition

condensation (esterification)

condensation (esterification)

condensation (amidation)

condensation (amidation)

condensation (amidation)

condensation (amidation)

Fatty Acid

Properties of fatty acids

Long chains of carbon with a carboxylic acid at the end. melting point increases with chain length and decreasing saturation.

Triglycerides

Properties of triglyceride

Three fatty acids linked by a glycerol molecule (an ester linkage) Melting point (MP) depends on the MP of the constituent fatty acids

Phospholipids

Properties of Phospholipids

A triglyceride wherein one fatty acid is replaced with a phosphate group. Negatively charged with a pH of 7.4.

Steroids

Properties of steroids

4-ring motif, structural molecules or hormone signalers

Carbohydrates

Properties of Carbohydrates

Very polar, water soluble, important energetically.

Monosaccharides

Properties of monosaccharides

Contain and aldehyde or ketone group and many OH groups

pyranose (hexose)

Furanose (hexose)

Polysaccharides

Properties of Polysaccharides

Sugar polymers make up complex carbohydrates.

Properties of Amino Acids

Carboxylic acids with an amine at the 2 position can be both positive and negative

Non polar neutral amino acid

Polar neutral amino acid

Polar acidic amino acid

Polar neutral amino acid

Peptides

Properties of peptides

polymers of amino acids connected by amide bonds

N terminus of amino acid

Positively charged side

C terminus of amino acid

Negatively charged side

Properties of peptides

polypepties of 50+ amino acids

Nucleic Acid

Three components of a nucleic acid

A phosphate group, A ribose sugar, A nitrogenous base

Purines

Adenine, Guanine

Pyrimidines

Cytosine, Thymine, Uracil