Chemical Properties of Carbon Atom

Importance of Carbon

• Carbon is highly abundant on Earth.
• Forms backbone of every organic molecule, essential for life.

Chemical Properties

• Multiple Bonds: Carbon can form single, double, and triple covalent bonds.
• Bonding Characteristics:
  • Can form strong covalent bonds, which are the strongest type of bonds between atoms.
  • Forms stable molecules.
• Versatility:
  • Can form long chains or rings of molecules.
  • Can bond with various elements, both metallic and non-metallic.
• Electron Configuration: Carbon atoms have four electrons in their outer shell, allowing them to form four covalent bonds.

Carbon-Containing Macromolecules

Organic Compounds

• Types:
  • Carbohydrates
  • Lipids
  • Proteins
  • Nucleic acids
• Composition:
  • Typically composed of carbon, hydrogen, and oxygen.
  • Proteins also contain nitrogen, with some containing sulfur.
  • Nucleic acids have carbon, hydrogen, oxygen, nitrogen, and phosphorus.

Carbohydrates

• Largest group of organic compounds in living organisms.
• Classified into mono-, di-, and polysaccharides.
• Monosaccharides:
  • Classified by carbon number (e.g., trioses, pentoses, hexoses).
  • Exist in straight-chain form and can form rings.
  • Common examples: glucose, fructose, galactose.
  • Structural Features:
    • Usually ring structures.
    • One carbon atom outside of the ring.
    • Contain OH groups.
    • Ratio of C:H:O is typically 1:2:1.

Glucose

• Structure and Isomerism:
  • Exists in linear and ring structures.
  • Has structural isomers due to different orientations of functional groups.
  • Isomers: Alpha (α) D-Glucose and Beta (β) D-Glucose.
• Properties:
  • Polar and hydrophilic, soluble in water.
  • Easily transported in aqueous solutions like blood or plant sap.

Chemical Stability and Energy

• Stability:
  • Monosaccharides have strong covalent bonds, making them stable.
  • Stability is useful for food storage.
• Energy:
  • Glucose releases energy when oxidized during cellular respiration.