Introduction to Organic Chemistry and Related Biomolecules

These flashcards cover key concepts in organic chemistry, specifically focusing on the definitions and properties of carbohydrates, lipids, proteins, and important chemical concepts like pH and buffers.

Organic Chemistry

The study of carbon compounds, typically containing hydrogen and oxygen.

Inorganic Chemistry

The study of compounds that originate from nonorganic matter, which may or may not contain carbon.

Carbohydrates

Organic molecules with the empirical formula CnH2nOn, typically ending in –ose, serving as an energy source for life forms.

Monosaccharide

A carbohydrate with a single structural unit, cannot be broken down into simpler sugars.

Disaccharide

A carbohydrate composed of two saccharide units joined together, like sucrose, formed through dehydration synthesis.

Polysaccharide

A carbohydrate formed from many monosaccharides, serving as a major storage form, such as starch and glycogen.

Lipids

Complex organic molecules that are generally insoluble in water, including neutral fats, phospholipids, and steroids.

Triglycerides

Neutral lipids composed of glycerol and three fatty acids, important for energy storage.

Phospholipids

Lipids that contain a phosphate group, forming a bilayer structure in cell membranes.

Amino Acids

The building blocks of proteins, containing an amine group (–NH2) and a carboxyl group (–COOH).

Peptide Bond

A bond formed between two amino acids through dehydration synthesis.

Polypeptide Chain

A chain of many amino acids linked by peptide bonds, making up proteins.

pH

A measure of the concentration of hydrogen ions (H+) in a solution, indicating its acidity or basicity.

Buffer

A substance that maintains a constant pH by absorbing excess hydrogen ions or releasing hydrogen ions as needed.