Organic Compounds Lecture Notes

Overview of Organic Compounds

• Definition: Large carbon-based molecules.
• Composition: Primarily carbon atoms with various other atoms attached.
• Examples: Macronutrients (carbohydrates, fats, proteins).
• Comparison: Macronutrients vs. micronutrients (vitamins and minerals).

Nucleic Acids

• Role: Make up DNA.

Polymers and Monomers

• Polymer: Long chain molecule formed by bonding monomer units.
• Monomer: Simplest unit from which a polymer is formed.
• Polymerization Process:
  • Dehydration Synthesis: Removal of an OH from one monomer and an H from another, forming a bond.
  • Hydrolysis: Breaking down polymers into monomers by adding a water molecule.

Carbohydrates

• Chemical Structure: Rings of carbon with hydrogen and oxygen (ratio 2:1, similar to water).
• Property: Hydrophilic (dissolve well in water).

Types of Carbohydrates

• Monosaccharides: Single sugar rings (e.g., glucose, fructose, galactose).
  • Glucose: Universal cellular fuel.
  • Ribose and Deoxyribose: Part of DNA.
• Disaccharides: Two monosaccharides joined by dehydration synthesis.
  • Examples:
    • Sucrose (glucose + fructose)
    • Lactose (glucose + galactose)
    • Maltose (glucose + glucose)
• Polysaccharides: Long branching sugar chains used for fuel storage (glycogen in liver and muscles).

Health Implications

• Diet and Fat: High carbohydrate intake with low exercise contributes to being overweight.
• Carbohydrate Digestion:
  • Broken down to glucose for energy production.
  • Fast breakdown leads to rapid blood sugar increase.
  • Glycemic Index: Tool for measuring how fast carbohydrates increase blood sugar.
• Insulin's Role:
  • Facilitates glucose entry into cells.
  • Prevents sticky blood and associated damage.

Dietary Recommendations

• Balanced Diet: Avoid excessive simple sugars.
• Protein-rich Meals: Help balance blood sugar levels better than carbohydrate-heavy foods.