AP Review Organic Compounds

Organic Molecules and Their Functions

Page 2: Definition of Organic Molecules

  • Organic Molecules: Molecules that contain carbon atoms bonded to other carbon atoms.

Page 3: Types of Organic Compounds

  • Four Types:

    • Carbohydrates

    • Proteins

    • Lipids

    • Nucleic Acids

Page 4: Elements in Organic Molecules

  • Composition:

    • Carbohydrates: C, H, O

    • Proteins: C, H, O, N, sometimes S

    • Lipids: C, H, O

    • Nucleic Acids: C, H, O, N, P

Page 5: Characteristics of Carbon

  • Key Characteristics:

    1. Four valence electrons allow for four bonds.

    2. Can form chains, branches, and rings.

    3. Capable of unique 3-D shapes.

    4. Forms strong and stable bonds.

    5. Can create single, double, or triple bonds.

    6. Compounds do not readily dissociate in water.

    7. No size limit for molecules.

    8. Bonds with a variety of elements and functional groups.

    9. Unique to carbon.

Page 6: Hydrocarbons

  • Definition: Organic molecules consisting only of carbon and hydrogen.

Page 7: Functional Groups

  • Definition: Specific groups of atoms attached to a carbon skeleton that influence molecular shape and reactivity.

Page 8: Functions of Functional Groups

  • Functions:

    • Provide unique shapes to molecules.

    • Determine behavior in chemical reactions.

Page 9-14: Common Functional Groups

  • Hydroxyl (-OH): Found in sugars; makes molecules polar.

  • Carbonyl (-C=O): Found in sugars; makes molecules polar.

  • Carboxyl (-COOH): Found in proteins and lipids; has acidic properties.

  • Amino (-NH2 or -NH3+): Found in all amino acids.

  • Sulfhydryl (-SH): Found in cysteine; forms disulfide bridges in proteins.

  • Phosphate (-PO4): Found in phospholipids, DNA, RNA, and ATP.

Page 15-19: Building Blocks of Organic Compounds

  • Carbohydrates: Simple sugars (e.g., glucose).

  • Lipids: Fatty acids and glycerol.

    • Glycerol: 3-carbon compound with hydroxyl groups.

    • Fatty Acids: Long carbon skeleton with a carboxyl group.

  • Proteins: Amino acids.

Page 20-23: Amino Acids and Nitrogenous Bases

  • Amino Acids: 20 types, each with a unique "R" group.

  • Nitrogenous Bases: Ring structures with alternating carbon and nitrogen.

    • Types: Adenine, Thymine, Cytosine, Guanine.

    • Purines: Adenine and Guanine (2 rings).

    • Pyrimidines: Cytosine and Thymine (1 ring).

Page 26-28: Macromolecules and Polymers

  • Macromolecules: Giant molecules formed from smaller units.

  • Polymers: Long molecules made of repeating subunits (monomers).

Page 29-31: Monomers and Reactions

  • Monomers of Carbohydrates: Simple sugars (e.g., glucose).

  • Monomers of Proteins: Amino acids.

  • Dehydration Reaction: Joins two monomers by removing water.

  • Hydrolysis Reaction: Breaks polymers into monomers by adding water.

Page 33-41: Carbohydrates

  • Examples: Sugars, starches, celluloses.

  • Classification: By number of sugar monomers.

    • Monosaccharides: One sugar molecule.

    • Disaccharides: Two sugar molecules.

    • Polysaccharides: Many sugar molecules.

  • Functions: Energy source (e.g., glucose) and raw materials for other molecules.

  • Glycosidic Linkage: Covalent bond between monosaccharides.

Page 42-56: Lipids

  • Types: Fats, oils, waxes, phospholipids, cholesterol.

  • Characteristics: Nonpolar, insoluble in water.

  • Phospholipids: Composed of glycerol and two fatty acid tails.

  • Membrane Structure: Bilayer arrangement with hydrophilic heads and hydrophobic tails.

  • Wax: Used for waterproofing.

Page 57-68: Proteins

  • Functions: Enzymes, hormones, transport, muscle contraction, antibodies, structural components.

  • Peptide Bond: Links amino acids via dehydration.

  • Polypeptide: Chain of amino acids, not yet a functional protein.

  • Protein Structure Levels:

    • Primary: Unique amino acid sequence.

    • Secondary: Initial folding due to hydrogen bonds.

    • Tertiary: Irregular folding due to side chain interactions.

    • Quaternary: Combination of multiple polypeptides.

  • Denaturation: Loss of 3-D shape, rendering the protein inactive.

Page 69-71: Nucleic Acids

  • Types: DNA and RNA.

  • Composition: Made of nucleotides.

  • Components of Nucleotide

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