CHEMI

• Aromatic hydrocarbons


  • 6 carbons in a closed ring with alternating double and single bonds
  • Called benzene
  • Can be substituted

  
• Hydrocarbon derivatives


  Compounds containing carbon, hydrogen, and one or more other elements (N, O)

  
• Functional groups


  Replace hydrogen atoms in a hydrocarbon and give the compound and their derivatives distinctive physical and chemical properties. Their names are derived from the hydrocarbon with the corresponding number of carbon atoms

  
• Hydrocarbon derivative classes and functional groups

  • Alcohol (Hydroxy group) - R-OH, ending -ol
  • Alkyl Halide (Haloalkanes) - R-X, ending changes 'ine' to 'o'
  • Ether (Other Heteroatomics) - R-O-R', ending -ether
  • Aldehyde (Carbonyl group) - ending -al
  • Ketone (Carbonyl group) - ending -one
  • Carboxylic Acid (Carboxyl group) - ending -oic acid
  • Ester (Carboxyl group derivative) - ending -anoate
  • Amine (Amine group) - ending -amine
  • Amide (Carboxyl group derivative) - ending -amide

  
• Alcohols


  • Have an -OH group
  • Flammable, soluble
  • NOT bases (covalently bonded) and NOT electrolytes
  • Has the suffix "-ol" and must also state the location of the -OH along the carbon chain (using lowest # location)

  
• Alkyl Halides


  • Have one of the halogens (F, Cl, Br, I) as a branched group

  
• Ethers


  • Look for -O- somewhere in the middle
  • Anesthetic, soluble
  • Name small chain, then the large chain and follow with suffix "-ether"
• Ethers


  • Dimethyl ether
  • Methyl ethyl ether
• Aldehydes


  • Have a CHO group at the end of the hydrocarbon chain
  • Soluble and reactive
  • Has the suffix "-al"

  
• Ketones


  • Have a CO group located on an interior carbon atom
  • Can NEVER be a terminal carbon, or it would be an aldehyde!
  • Has the suffix "-one"
  • Somewhat soluble, needs at least 3 carbons

  
• Carboxylic Acids


  • Have a carboxyl group (-COOH) at the last carbon
  • Also known as carboxylic acids: weak acids/weak electrolytes because they generate H+ ions in solution
  • Has the suffix "-oic acid"

  
• Esters


  • Contain COO connecting parent chain to branch
  • Smell nice! Found in perfumes, foods
  • Has the suffix -anoate
• Amines


  • Nitrogen is present
  • Used in dyes, found in proteins, DNA
  • Has the suffix -amine

  
• Amides


  • Contains CONH2
  • Used in dyes
  • Has the suffix -amide

  
• Other alkyl groups


  • Methyl
  • Ethyl
  • Propyl
  • Isopropyl
  • N-butyl
  • Isobutyl
  • Secondary butyl
  • Tertiary butyl
  • Phenyl
  • Benzyl

  
• Naming with functional groups

  1. Identify the longest carbon chain

  2. Identify the highest priority functional group

  3. Number the carbon chain starting from the end closest to the functional group

  4. Name the substituents in alphabetical order

  5. Combine the name of the substituents, the root name, and the functional group ending

  
• Isomers


  • Compounds with the same molecular formula but different structures and properties
  • At least 4 carbons must be present in a molecule to have isomers
  • Methane, ethane, and propane do not have isomers

  
• Ways to make isomers

  • Make a branch (on a non-terminal carbon)
  • Move a branch
  • Move a multiple bond (a double or triple bond)
• Different organic reactions


  • Substitution
  • Addition
  • Elimination
  • Rearrangement
• Organic reactions


  • CH3Br + KOH → CH3OH + KBr (Substitution)
  • CH2=CH2 + HBr → CH3CH2Br (Addition)
  • CH3CH2Br → CH2=CH2 + HBr (Elimination)
• Addition (chain reaction) polymerization


  Several monomers combine to make the polymer
• Condensation (step reaction) polymerization


  Creation of a polymer plus water as a product
• Biomolecules are naturally found in Foods; so, eating is a MUST!
• Biomolecules supposedly exist to help organisms stay alive.
• Carbohydrates


  • Most common organic molecule
  • Function: Primary source of energy
  • Elements present: C, H, O (1:2:1 ratio)
  • Monomer (building block): Monosaccharides
  • Polymer: Polysaccharides linked by glycosidic bond (starch, glycogen, cellulose, chitin)
  • Sources: rice, bread, pasta, fruits, vegetables (all from plants)

  
• Classification of Monosaccharides


  • Trioses - has 3 Carbon atoms
  • Tetroses - has 4 Carbon atoms
  • Pentoses - has 5 Carbon atoms
  • Hexoses - has 6 Carbon atoms

  
• Aldoses


  Glucose (blood sugar), mannose, galactose (in milk)

  
• Ketose


  Fructose (in fruits)
• 1. Configured Sugar


  The most common configuration among sugars
• Classification of Oligosaccharides


  • Disaccharides - yield 2 monosaccharides
  • Maltose (glucose x2)
  • Lactose (glucose + galactose)
  • Cellobiose (glucose x2)
  • Sucrose (glucose + fructose)

  
• Starch


  • Serves as energy storage in plants
  • Potatoes, sweet potatoes, taro, pasta, noodles, rice, and other whole grains
  • They provide a quick form of energy for the body
• Glycogen


  Serves as energy storage in animals
• Cellulose


  • Provides structural support in plants (found in the cell wall)
• Chitin


  • Found in exoskeletons of arthropods (insects, spiders)
  • Found in cell wall of some fungi
• Starch: Amylose digests quicker than amylopectin
• • Carbohydrates: Elements are C, H, and O
  • Predominantly in a Ring shape (but not always)

  
• Lipids


  • Function: Store energy, Insulate your body, provides protection, and make up the cell membrane!
  • Elements: C-H-O
  • Monomer (Building blocks): glycerol & fatty acids
  • Polymer: Phospholipids & triglycerides joined by ester
  • Food Sources: Fatty cuts of meat, Oils, Avocado, Nuts, and Fatty Fishes (Tuna, Herring, Cod Fish, Salmon, Mackerel)
• Saturated Lipids


  • The bonds between all the carbons are single bonds
  • Solid at room temperature
  • Mainly animal fats (bacon, lard, & other fatty cuts of meat), coconut & palm oil
• Unsaturated Lipids


  • There is at least one double or triple bond between carbons present
  • Liquid at room temperature
  • Mainly plant based fats (olive oil, peanut oil) as well as oily fish (Tuna, Herring, Cod Fish, Salmon, Mackerel, and Sardines)
• Trans-fatty acid is harder to metabolize; even worse than saturated fats