Transcript Carbon Chemistry

Carbon Chemistry
• Carbon atoms can form single, double or triple
bonds with other carbon atoms.
• Carbon can form up to 4 bonds
• This allows carbon atoms to form long chains,
almost unlimited in length.
Macromolecules
• “GIANT MOLECULES”
• Made up of thousands of little molecules.
• Formed from a process known as
polymerization, in which large
molecules are produced by joining
small ones together.
• The small units (monomers), join together
to form large units (polymers)
Where Do Carbohydrates Come
From?
• Plants take in Carbon
dioxide (CO2) and
water (H2O) + heat
from the sun and
make glucose.
• C6H12O6
Carbohydrates
• As the name implies, consist of carbon,
hydrogen, and oxygen.
• Hydrate=(water) hydrogen and oxygen.
• The basic formula for carbohydrates is CH2O,
meaning that there is one carbon atom, two
hydrogen atoms, and one oxygen atom as the
ratio in the structure of carbohydrates
• What would be the formula for a carbohydrate
that has 3 carbons.
• C3H6O3
Carbohydrate
• Fancy way of saying sugar.
• Carbohydrates are energy packed
compounds, that can be broken down
quickly by organisms to give them energy.
• However, the energy supplied by
carbohydrates does not last long, and that
is why you get hungry every 4 hours.
• Carbohydrates are also used for structure.
Saccharides
• Scientist use the word saccharides to
describe sugars.
• If there is only one sugar molecule it is
known as a monosaccharide
• If there are two it is a disaccharide
• When there are a whole bunch, it is a
polysaccharide.
Glucose is a monosaccharide
• Notice there is only
one sugar molecule.
• Glucose is the main
fuel for all living cells.
• Cells use glucose to
do work.
Disaccharide
Maltose
• Maltose is an
example of a
disaccharide
• Notice it is two sugar
molecules together.
• Glucose + Glucose =
Maltose
The most common disaccharide is
Sucrose
• Sucrose is glucose +
fructose and is known
as common table
sugar.
Polysaccharide
• Polysaccharides are a
whole bunch or
monosaccharides
linked together.
• An example of a
polysaccharide is
starch.
Most of the names of
carbohydrates end in -ose
• Glucose-What plants make
• Maltose- used in making beer
(disaccharide)
• Fructose – found in fruit (monosaccharide)
• Sucrose- Table sugar (disaccharide)
• Lactose – In milk (disaccharide)
Isomers
• Glucose
• C6H12O6
• Fructose
• C6H12O6
• Fructose sweeter
then glucose because
of its structure.
Glucose can be fond in a ring
structure or linear structure
• In Water
Dehydration Synthesis
•
Sounds technical but all
it really means is taking
out the water and making
some thing new.
• Dehydration is what
happens to you when you
don’t drink enough water.
• Synthesis means “making
some thing new”
• In this case we are taking
out water and connecting
glucose with fructose to
make sucrose (table
sugar)
Hydrolysis
Hydro=water lysis= break apart
• Hydrolysis breaks down a
disaccharide molecule
into its original
monosaccharides.
• Hydrolysis, it means that
water splits a compound.
• When sucrose is added
to water, it splits apart
into glucose and fructose.
Do Too many carbohydrates make
us fat!
• If you eat more
calories than you
expend in energy,
then anything can be
stored as fat - protein,
fat or carbohydrate.
However if you do not take in any
carbohydrates into your body you
will use fat as fuel.
Thank god for the low carb diet.
Now, nobody wants to eat me
because they think I make them
fat.
What do we do with all the sugar?
• Plants store glucose
in the form of
polysaccharides
known as starch in
their roots .
• Animals store glucose
in the from of a
polysaccharide known
as glycogen in our
liver and muscle cells.
Cellulose
• The most abundant
organic molecule on
earth.
• Gives trees and plants
structure and strength.
• Most animals can not
break the glucose linkage
by normal means of
hydrolysis. Need special
enzymes.
• We need cellulose (fiber)
to keep our digestive
tracts clean and healthy.
Polysaccharides are used in the
shell of crustaceans like crabs and
lobsters.
Chitin
Carbohydrates also serve as
structural elements.
• The chains sticking out of the proteins in
the cell membrane are polysaccharides
know as cell markers.
How Sweet It Is
• The human tongue has
four basic taste qualities.
• Bitter
• Salty
• Sour
• Sweet
• We perceive taste
qualities when receptors
on our tongue send a
message to our brain.
• Sucrose taste sweet but
so does equal.
• Sucrose is made of
sugars
• Equal is made of amino
acids linked together it
taste sweet also, so what
is going on here.
Its all about how tightly the
molecules fit into the receptors on
the tongue.
• The chemical structure of a compound
determines its shape, which in turn will
determine how well it will fit into a receptor.
• Compounds that bind more tightly to
“sweet” taste receptors send stronger
“sweet” messages to the brain.