Chemistry Final Exam <3

Made by Alex

Organic compounds

Covalent bonds

Organic compounds

Poor conductors of electricity

Organic compounds

Non polar

Organic compounds

Low Boiling and Melting point

Organic compounds

High Flammability

Organic compounds

Non soluble in water

Organic compounds

C and H, sometimes O, S, N , O, Cl, F, Br, I

Inorganic compounds

Metals and nonmetals

Inorganic compounds

Ionic bonds

Inorganic compounds

High Boiling and Melting points

Inorganic compounds

Low Flammability

Inorganic compounds

Soluble in water

Bonds of Carbon

4

Catenation

Property of organic compounds that allows them to form an almost infinite number of C + H chains

Skeletal Formula

The lines represent bonds between carbon atoms

Molecular Formula

The total of atoms in the compound

Expanded Formula

All bonds and atoms are shown

Condensed Formula

Shows the atoms but leaves out the unpaired electrons

Boiling point

Physical property of petroleum components that allows its refining in the fractional distillation column.

Saturated carbons

All single bonds

Unsaturated carbons

double or triple bonds

Sigma bonds

Any bond between atoms (only one per bond)

Pi bond

Any additional bond to a single bond

Top of the distillation tower

Less Carbons

Less Melting/Boiling points

Less density

Gas State

Bottom of the distillation tower

More Carbons

More Melting/Boiling points

More density

Almost Solid State

Hybridization of single bonds

sp3

Angle of single bonds

109\.5°

Geometry of single bonds

Tetrahedral

Hybridization of double bonds

sp2

Angle of double bonds

120°

Geometry of double bonds

Trigonal planar

Hybridization of triple bonds (or 2 double bonds)

sp

Angle of triple bonds (or 2 double bonds)

180°

Geometry of triple bonds (or 2 double bonds)

Linear

Primary carbons

carbon attached to another carbon

Secondary carbons

carbon attached to two other carbons

Tertiary carbons

carbon attached to three other carbons

Quaternary carbons

carbon attached to four other carbons

Smaller molecules

More Soluble / Lower Boiling Points

Larger molecules

Less Soluble / Higher Boiling Points

Alkanes

Only single bonds

Alkenes

at least one double bond

Alkynes

at least one triple bond

Polarity of Organic Compounds

**Least Polar** --- Alkane < Aromatic< Ether< Halocarbons< Ester< Aldehyde< Ketone

Use of Alkanes

Fuels

Use of Alkenes

Fruit Ripening

Use of Alcohol

Wine / Beer

Use of Ketones

Remove Paintings (Acetone)

Use of Carboxylic acids

Bee and Ant Stings / Vinegar

Use of Amines

Medicines

Use of Amides

Peptide bonds in proteins

Use of Esters

Perfumes in Fruits and Flowers

Use of Halocarbons

Propellant / Refrigeration (Chloro fluoro carbons)

Carbohydrates

Major source of energy from our diet

C, H, O

Produced by photosynthesis in plants

Monosaccharides

the simplest form of carbohydrates, also known as simple sugars. They are composed of a single sugar unit and cannot be broken down into smaller sugars.

Disaccharides

Contain 2 monosaccharide units

Polysaccharides

Contain many monosaccharide units

Monosaccharides classification by number of carbons

Triose / Tetrose / Pentose / Hexose

Monosaccharides classification by functional group

Aldose (aldehyde group and hydroxyl groups)

Ketose (ketone group and hydroxyl groups)

Important Disaccharides

Maltose, Lactose, Sucrose

Maltose

Glucose + Glucose

Lactose

Glucose + Galactose

Sucrose

Glucose + Fructose

Glucose

Structure

Fructose

Structure

Galactose

Structure

Glycosidic bond

A covalent bond that connects a carbohydrate molecule to another molecule, which can be another carbohydrate or a non-carbohydrate molecule.

Alpha glycosidic bonds

Beta glycosidic bonds

Important Polysaccharides

Starch / Glycogen / Cellulose

Starch

Amylose and Amylopectin

Glycogen

Energy storage in animals, fungi and bacteria

Cellulose

A complex carbohydrate that provides structural support to plant cell walls. Its main function is to maintain the shape and rigidity of plant cells, allowing them to maintain their structure and resist external pressures.

Amylose Structure

Amylopectin

Lipids

Not very soluble in water (hydrophobic). \n Are soluble in organic solvents (alcohol, acetone)

Lipids classification

Oils / Fats / Waxes / Phospholipids / Steroids

Oils

Made mostly of unsaturated fatty acids

Liquid at room temperature

Come from plants

Fats

Made mostly of saturated fatty acids

Solids at room temperature

Come from animals

Saturated Fatty Acids

Only single bonds

Unsaturated Fatty Acids

Double bonds

Triglycerides

Are composed of three fatty acids attached to a glycerol molecule (ESTERIFICATION REACTION) and are used by the body as a source of energy.

Fatty Acids: Melting Points

Saturated: Higher Melting Point

Unsaturated: Lower Melting Point

Fatty Acids

Long chain carboxylic acids

12-18 carbon atoms

Insoluble in water

Classified as Saturated or Unsaturated

Waxes

Esters made of one long alcohol and one long saturated fatty acid

Phospholipids

* Major components of \n all cell membranes as \n they can form lipid \n bilayers.
* Lipid bilayers are \n impermeable to most \n water-soluble \n molecules.
* They prevent the \n entrance of \n undesirable \n molecules into the \n cell.

Phospholipids structure

A diglyceride, a phosphate group and a simple organic molecule

Diglyceride

Hydrophobic (not soluble in water) and apolar part of a phospholipid

Phosphate group

Hydrophilic (soluble in water) and polar part of a phospholipid

Steroids

Contain 3 cyclohexane rings and 1 cyclopentane ring

Steroid nucleus

Cholesterol

The most abundant steroid in the body

Has methyl CH3- groups, alkyl chain, and -OH \n attached to the steroid nucleus.

Cholesterol in the body

* Obtained from meats, milk, and eggs
* synthesized in the liver
* Cell membranes, brain and nerve tissue, steroid hormones and Vitamin D
* Clogs arteries

Steroid hormones

* Chemical messengers in cells
* Sex hormones:

Androgens in males (testosterone)

Estrogens in females (estradiol)

Proteins

Macromolecules, polymers, constructed from one or more unbranched chains of amino acids

Monomers

Proteins - Amino acids

Lipids - Fatty acids

Carbohydrates - (mono)saccharides

Amino acids

Building blocks of proteins.

Amino acids structure

Carboxylic acid group

Amino group

R **(gives unique characteristics)**

Amino acids in food

Food contain approximately 20 common amino acids

Foods of animal origin

meat, fish, eggs and dairy products (good sources of good-quality, complete protein)