Organic Compounds Flashcards

1
Q

What do all organic compounds have in common?

A

Contain Carbon

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2
Q

What is the relationship between monomers and polymers?

A

Monomer - Single unit
Polymer - Many monomers put together

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3
Q

How many bonds can carbon atom make? Why is it important

A

4
So it can be form macro molecules and form chains and rings

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4
Q

What type of reaction builds of polymers by linking monomers?

A

Condensation reaction

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5
Q

What additional molecule is formed when each monomer is added?

A

H2O

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6
Q

What type if reaction splits polymers into monomers?

A

Hydrolysis reaction

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7
Q

Give an example of a time when our body would break down into polymers?

A

Digestion

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8
Q

What are functional groups? Give 3 examples

A

Collecting of atoms that give organic compounds certain chemical properties
Carbohydrates, COOH, Hydroxyl COH

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9
Q

What is the major function of carbohydrates?

A

Quick energy source

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10
Q

Name some foods that have simple carbs and some that have complex carbs

A

Simple carbs - fruits milk
Complex carbs - peas beans whole grains and vegetables

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11
Q

What are the 3 types of carbohydrates (3 levels)?

A

Monosaccharides - 1 sugar
Disaccharides - 2 sugars
Polysaccharides - 3+ sugars

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12
Q

4 different types of polysaccharides and their functions?

A

Starch - How plants store extra glucose
Cellulose - Plant cell walls
Chitin - Invertebrate Exoskeleton
Glycogen - How animals store extra glucose

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13
Q

Fats and oils are non-polar
What does this mean?

A

They don’t stick and don’t have oppositely charged ends

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14
Q

Name 3 functions of lipids

A

Long term energy storage
Insulation
Building cell membranes

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15
Q

What is the structure of a triglyceride ?
Their function?

A

Structure - 3 fatty acids
Function - How animals store fat

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16
Q

What is the structure of phospholipid?
Their function?

A

Structure - 2 hydrophobic fatty acid chains
Function - make up cell membranes

17
Q

What type of fatty acid is bent?

A

Unsaturated fats

18
Q

What type of fatty acids are liquid at room temperature

A

Unsaturated fats