Organic Molecules/Macromolecules

Organic Molecules

molecules that contain carbon

Composition of carbs

C, H, O, sometimes N

Composition of Lipids 

C, H, O, sometimes P

Composition of Nucleic Acids 

C, H, O, N , P 

Composition of Proteins 

C, H, O, N, sometimes S 

Carbon

• Supports 4 covalent bonds

• polar or non polar

• rings and chains

Carbon ring structure 

Polygon (6 sides) 

Monomers

One

Polymers 

Many 

Dehydration synthesis 

Removal of water molecule to form polymer

covalent bond of carbs 

glycosidic 

Covalent bond of lipids 

ester 

Covalent bond for protein 

Polypeptide bond 

Covalent bond for nucleic acids 

 phosphate backbone? 

Hydrolysis 

Adding water molecule to break up polymer into monomers 

Functional groups 

Clusters of atoms that give that molecule polarity or acidity 

Amine —NH2

• basic 

• In nucleic bases + amino acids 

Carboxyl group 0==C—OH

• acidic 

• fatty acids + amino acids 

phosphate functional group 

• oxygen 

• double bonded oxygen 

• 2 hydroxyl groups 

• polar + reactive 

• In nucleic acids + phospholipids + proteins 

Isomers

• same # of atoms per element

• diff molecular geometry (upside down or backwards)

Structural Isomers

• same chemical formula

• different arrangement

Geometric isomers 

• different orientation around the same double bond

• trans-isomer functional groups are on opposite sides of structure

• cis-isomer f-groups are on same side (more dramatic bend in a fatty acid than trans) 

Enantiomer

• mirror image of eachother 

• completely different functions 

Bases

• Substances that break apart in water to form a HYDROXIDE ion (OH negative) 

• the GREATER the concentration of hydroxide ions the STRONGER the base 

Acids

• substances the break apart in water to form a HYDROGEN ion (H) 

• GREATER the concentration the STRONGER the acid

pH

Potential of Hydrogen

neutralization

and acid mixed with a base produces WATER and SALT 

Litmus Paper

Indicator that changes color when in contact w an acid or base 

Universal Indicator

mix of indicators that show a wide range of colors to demonstrate how STRONG or WEAK an acid/base is 

Evaporative Cooling

Surface temp of water DECREASES during evaporation 

Ice

• less dense than liquid water 

• Air bubbles allow it to float 

• Insulated water protecting aquatic life from freezing 

non polar covalent

electrons shared equally

Polar covalent

electrons are not shared equally

ionic bond

Electrons are transferred

Hydrogen Bonds 

• A hydrogen atom (+) weakly bonding with a highly electronegative atom such as oxygen (-)

• Stabilizes structure

• Protein → 3-D shape

• DNA → base pairs = 2 strands

Cohesion 

• 2 water molecules h-bonded 

• allows for surface tension (bugs walking on water) 

• helps draw water up through roots 

Adhesion 

• water h-bonded to OTHER molecules 

• polar or hydrophilic 

Capillary Action

• both adhesion AND cohesion 

• Water is attracted to sides of tube as well as itself allowing it to travel up small tubes 

• IMPORTANT for PLANTS 

Carb Functions

• short term energy storage in plants (starch) and animals (glycogen)

• Structural support in plants + insects (chitin)

• storing and transporting energy 

Monosaccharides

1 monomer = simple sugar

Disaccharide

2 monomers joined together

Polysaccharides

polymers = complex carbs

Lipids Function

• long term energy storage (fats = triglycerides) 

• chemical messengers (hormones) 

• foundation of cell membrane (phospholipids) 

Fatty acid 

Carboxyl group and a hydrocarbon chain 

Saturated fatty acids

• full of hydrogen 

• single bonds 

• can stack up at room temp (butter) 

• animal fats 

Unsaturated Fatty acids

• missing some hydrogen 

• double bonds

• kinks

• Liquid at room temp (oil)

• plant fats

Triglycerides

• glycerol and 3 fatty acids 

• fat storage 

Phospholipids

• phosphate head and 2 fatty acids 

• Hydrophobic head 

• Hydrophilic tails 

• Cell membrane 

Is saturated or unsaturated better in a cold environment? 

UNSATURATED because it helps you stay fluid and warm as it takes up more space

Wax

• restricts water loss 

• makes bird feathers water resistant 

Steroids 

• Lipids w rigid backbone of 4 carbon rings and no fatty acids 

• Helps us digest fats by forming bile salts 

• Forms vitamin d for bones and teeth 

Proteins Function

• muscle = structure

• provides amino acids we can’t produce

• enzymes speed up chem. react.

• transports things in cell

• cellular communication

• cellular defense (antigens and antibodies)

Amino acids

• protein monomers 

• 20 possible 

• all have anime group + Carboxyl group + r group 

• 1 gene = 1 protein 

Polypeptides

linear chain of amino acids

Peptide bonds

anime group of one monomer bonds w Carboxyl group of another monomer 

R-group

• unique to each amino acid 

• gives them their properties 

Primary structure

• Sequence of amino acids

• every 3 DNA codes is 1 amino acid 

Secondary structure

• folds (beta sheets) or coils (alpha helix) via hydrogen bonding 

• most proteins have both 

tertiary structure

Based on r-group interactions

• hydrogen bonds 

• hydrophobic interactions

• disulfide bridges 

• Ionic bonds 

Quaternary structure

2 or more folded polypeptides covalently bonded w one another 

Denature

• Enzyme protein loses its shape and function

• caused by heat 

• pH 

• Salt 

• Detergents 

Induced fit

Enzyme tightens around substrates for reaction

Active Site

• Provides its own micro environment for unique substrate 

• (+) and (-) charges are attracted to each other 

Competitive inhibitors

Block chemical reactions 

Non competitive inhibitor

Attached to enzyme @ diff location called allostric site = changes shape of active site 

Feedback inhibitor 

Product acts as inhibitor so reaction does not continue unnecessarily 

Allosteric enzymes 

• activators stabalize active form

• Deactivators stabilize inactive form

Primidines

Thymine and Cytosine w/ single rings

Purines

Guanine and Adenine w/ double rings