Unit 6 Lecture 6 in OUR PREVIOUS LECTURE WE JUST BEGAN T

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Unit 6 Lecture 6 in OUR PREVIOUS LECTURE WE JUST BEGAN T CHM 105 & 106 MO1 UNIT SIX, LECTURE SIX 1 CHM 105/106 Program 53: Unit 6 Lecture 6 IN OUR PREVIOUS LECTURE WE JUST BEGAN TALKING ABOUT THE CHAPTER ON WHAT WE CALL BIOCHEMISTRY, WHICH IS THE CHEMISTRY DEALING WITH THE COMPOUNDS INVOLVED IN BIOLOGICAL PROCESSES, LIVING ORGANISMS, BOTH PLANT ANIMAL HUMAN. AND WE HAD JUST TAKEN A LOOK AT THE FIRST GROUP OF THE FOUR MAJOR GROUPS OF BIOCHEMICAL SPECIES THAT WE’RE GOING TO LOOK AT. WE’RE MENTIONED THAT WE’RE GONNA LOOK AT CARBOHYDRATES. WE’RE GOING TO LOOK AT THE LIPIDS. WE’RE GOING TO LOOK AT PROTEINS, AND WE’RE GOING TO LOOK AT NUCLEIC ACIDS, AND THEIR GENERAL STRUCTURE. THE FIRST ONE THAT WE MENTIONED AND BEGAN TO LOOK AT WERE THE CARBOHYDRATES, AND ONCE AGAIN THE CARBOHYDRATES ARE THOSE COMPOUNDS THAT CONTAIN CARBON, HYDROGEN, AND OXYGEN, AND SPECIFICALLY AS WE SAW YESTERDAY THAT THESE OFTEN CONTAIN THE FUNCTIONAL GROUPS OF ALDEHYDES AND KETONES AND ALCOHOLS. THOSE ARE THE THREE FUNCTIONAL GROUPS THAT WE SEE CONTAINED IN THE CARBOHYDRATES. THE SIMPLEST OF THE SUGARS, THE BUILDING BLOCK, THE SINGLE UNIT SUGARS AS WE REFER TO THEM ARE REFERRED TO AS THE MONOSACCHARIDES. MONO AS A PREFIX MEANS ONE AND THE SACCHARIDE IS THE SUGAR UNIT. YOU MIGHT RECOGNIZE THE LAST PART OF THAT, THE SACCHARIDE – ONE OF THE FIRST ARTIFICIAL SWEETENERS PRODUCED WAS CALLED SACCHARINE, AND THE NAME SACCHARINE CAME BECAUSE IT WAS A REPLACEMENT FOR NATURALLY OCCURRING SUGAR UNITS. WE STARTED ALSO BY TALKING ABOUT THE PENTOSE SUGARS WHICH THE PENT AS A PREFIX MEANS OF COURSE FIVE PENTANE, WE’RE TALKED ABOUT EARLIER IN ORGANIC CHEMISTRY. SO THE PENTOSE SUGARS ARE THOSE SUGARS CONTAINING FIVE CARBONS. NOW AGAIN PLEASE LET MENTION DON’T WORRY ABOUT DRAWING OUT ALL THESE STRUCTURES AS I PUT THEM UP TODAY – THAT’S NOT THE KEY THING. KEY THING HERE IS THAT WE HAVE APPLIED CARBON SUGAR. OKAY SO IF YOU RECOGNIZE PENT YOU WOULD RECOGNIZE THE FIVE CARBONS. THIS PARTICULAR SUGAR DOES HAVE, HOPEFULLY YOU COULD RECOGNIZE THAT GROUP UP THERE – THAT’S THE ALDEHYDE GROUP. AND OF COURSE THE OH’S OVER HERE ARE THE ALCOHOL GROUPS THAT WE’VE CHM 105 & 106 MO1 UNIT SIX, LECTURE SIX 2 TALKED ABOUT PREVIOUSLY IN ORGANIC CHEMISTRY. NOW EVEN THOUGH WE CAN DRAW THE MOLECULE IN A LINEAR FORM, AND EVEN THOUGH IT DOES EXIST OCCASIONALLY IN THE LINEAR FORM – BY THAT I MEAN THE CARBONS ARE ALL HOOKED UP IN A LINE, MORE FREQUENTLY IN NATURE WE FIND THE PENTOSE SUGARS, AND ACTUALLY WE’LL FIND THAT WE FIND MOST OF THE SUGARS IN WHAT WE CALL A HETEROCYCLIC FORM RATHER THAN IN A LINEAR FORM. NOW THAT’S NOT A NEW TERM TO US BECAUSE WE DID TALK ABOUT HETEROCYCLIC WHEN WE TALKED ABOUT AMINES. THE TERM HETEROCYCLIC, OF COURSE CYCLIC YOU COULD GUESS THAT MEANS THAT WE’RE GOING TO HOOK THINGS AROUND IN A CYCLE, BUT THE TERM HETEROCYCLIC MEANS THAT ONE OF THE ATOMS IN THE RING IS A NON- CARBON. OKAY HOMOCYCLIC WOULD BE SOMETHING LIKE THE BENZENE THAT WE TALKED ABOUT IN THE PREVIOUS LECTURE. THE BENZENE WITH SIX CARBON RING STRUCTURE IS A HOMOCYCLIC STRUCTURE. HETEROCYCLIC MEANS THAT ONE ATOM IN THE RING IS A NON- CARBON. SO IF WE HAD SOMETHING LIKE WE HAD LOOKED AT EARLIER IN THE YEAR, WE LOOKED AT SOMETHING LIKE THIS, WITH A HYDROGEN ON HERE AND A PAIR OF ELECTRONS, AND WE CALLED THAT A HETEROCYCLIC AMINE. THAT WAS AN AMINE. THE NITROGEN- HYDROGEN STRUCTURE IN THE OVERALL. THIS IS HETEROCYCLIC, AND AS I SAY IN MOST CASES WE REALLY FIND THE PENTOSE SUGARS THEN NOT IN A LINEAR FORM IN NATURE BUT RATHER IN THE HETEROCYCLIC FORM. SO LET’S TAKE A LOOK AT PENTOSE SUGAR THEN IN ITS HETEROCYCLIC FORM. WE HAVE TWO TYPES OF PENTOSE SUGARS AND WE’RE GOING TO COME BACK AND TALK ABOUT THESE EVEN FURTHER WHEN WE TALK ABOUT THE NUCLEIC ACIDS. THIS IS CALLED THE RIBOSE SUGAR, AND ACTUALLY THE RIBOSE SUGAR IS EXACTLY WHAT WE HAD JUST A MOMENT AGO IN THE LINEAR FORM EXCEPT THAT WE HAVE BENT IT AROUND AND HOOKED IT TOGETHER IN THAT OXYGEN THAT WAS THERE ON THE ALDEHYDE GROUP AND THEN WE STILL HAVE AN ALCOHOL, AN ALCOHOL, AN ALCOHOL, AND AN ALCOHOL. WE HAVE FOUR ALCOHOLS LIKE WE DID PREVIOUSLY. THIS PARTICULAR FORM IS CALLED RIBOSE. THAT LITTLE B IN FRONT OF IT IS A BETA RIBOSE BUT THAT’S NOT THAT ESSENTIAL TO US SO WE’LL ONLY CONCENTRATE ON THE RIBOSE PART. OKAY RIBOSE, AND THEN THE NEXT ONE TO IT, WHICH IS ALSO A PENTOSE SUGAR, IT STILL MEANS IT HAS TO HAVE FIVE CARBONS, AND THE CHM 105 & 106 MO1 UNIT SIX, LECTURE SIX 3 CARBONS IN THIS CASE THERE’S ONE CARBON THERE, EACH OF THESE CORNERS HERE ARE ACTUALLY CARBONS. SO THAT’S WHERE OUR FIVE CARBONS ARE IN THAT STRUCTURE. AND OVER HERE OF COURSE WE WOULD HAVE THE SAME THING. WE HAVE THESE FOUR CORNERS ARE CARBONS AND OF COURSE NOW THE FIFTH ONE UP THERE. SO THEY’RE BOTH PENTOSE SUGARS. RIBOSE, THIS IS CALLED DEOXYRIBOSE, AND THE NAME DEOXYRIBOSE COMES FROM THE FACT THAT IF YOU LOOK RIGHT HERE YOU NOTICE THAT THERE’S ONE LESS OXYGEN ON THIS MOLECULE THAN THERE IS ON THIS MOLECULE. THERE’S ONE LESS ALCOHOL GROUP ESSENTIALLY IN THE TWO. AND SO THE NAME DEOXY WHEN WE TALK ABOUT DETOXIFICATION, MEANING TO REMOVE SOMETHING THAT’S TOXIC, DEOXY MEANS MINUS AN OXYGEN AND SO THAT’S WHERE THE NAME COMES FROM. IT’S THE RIBO-SUGAR MINUS THE ONE OXYGEN AND THAT MAKES IT DEOXYRIBOSE SUGAR. NOW THESE TWO AS I SAY ARE IMPORTANT WHEN WE TALK ABOUT NUCLEIC ACIDS. THERE ARE TWO NUCLEIC ACIDS. DNA AND RNA, AND RNA STANDS FOR RIBONUCLEIC ACID. AND THE R COMES FROM THIS PART RIGHT HERE – RIBO-NUCLEIC ACID. DNA COMES FROM DEOXYRIBOSE, AND SO THAT’S WHERE THE NAME DNA COMES FROM. DEOXYRIBOSE NUCLEIC ACID. NOW OF COURSE THIS IS JUST ONE COMPONENT OF EACH OF THESE NUCLEIC ACIDS AND WE’LL LOOK AT THE NUCLEIC ACIDS IN GRATER DETAIL LATER, BUT OUR STARTING BLOCK THEN, OUR SIMPLEST OF OUR SUGARS ARE THEN THE PENTOSE SUGARS. NOW W E’LL GO UP ONE STEP AND WE’LL GO TO THE HEXOSE SUGARS, MEANING THAT WE’RE NOW LOOKING AT SOMETHING THAT HAS SIX CARBONS. WE HAVE SIX CARBONS – ONE, TWO, THREE, FOUR, FIVE, SIX CARBONS. NOTICE THAT EVERY ONE OF THE CARBONS HAS AN ALCOHOL GROUP ON IT AND THE END GROUP UP HERE IS ONCE AGAIN AN ALDEHYDE. AS A MATTER OF FACT THIS PARTICULAR SUGAR IS REFERRED TO AS AN ALDO- HEXOSE. SO THE ALDO TELLS US THAT IT HAS AN ALDEHYDE GROUP ON IT AND THE HEX OF COURSE SAYS THAT THERE’S SIX CARBONS THERE. SO THE NAME TELLS US WHAT THE STRUCTURE IS. THE COMMON NAME FOR THIS ALDOHEXOSE IS GLUCOSE. OR SOMETIMES IT’S ALSO CALLED DEXTROSE. BOTH OF THOSE – THE DEXTROSE IS THE JUST VERY GENERIC COMMON NAME, BUT GLUCOSE IS THE MORE COMMON NAME. SOMETIMES THIS IS ALSO CALLED GRAPE SUGAR. THIS IS THE SUGAR THAT WE FIND IN GRAPES. THIS IS THE SUGAR THAT CHM 105 & 106 MO1 UNIT SIX, LECTURE SIX 4 IS GOING TO BE FERMENTED TO ETHYL ALCOHOL WHEN WE PRODUCE WINE. THIS IS THE MATERIAL. REMEMBER WHEN WE LOOKED AT THE BEER AND WINE MAKING IN AN EARLIER CHAPTER WE TALKED ABOUT THE FACT THAT IN BEER MAKING WE ARE STARTING WITH LIKE STARCHES AND MUST CONVERT THEM TO SUGARS AND THEN FERMENT THEM. WHEN WE’RE MAKING WINE WE’RE ALREADY STARING WITH A NATURAL SUGAR THAT’S THERE IN THE GRAPE JUICE, AND ALL WE’RE DOING IS BRINING ABOUT THE FERMENTATION PROCESS. SO ALDOHEXOSE AND ALDEHYDE SIX CARBONS AND THE GRAPE SUGAR. WE ALSO HAVE A KETOHEXOSE. NOTICE HERE AGAIN WE STILL HAVE THE SIX CARBONS AND WE STILL HAVE FIVE ALCOHOL GROUPS BUT NOTICE THIS TIME THIS CARBON-DOUBLE BOND-OXYGEN INSTEAD OF BEING ON AN END CARBON WHICH IS TYPICAL OF THE ALDEHYDE IS ON A CARBON IN THE RING, I MEAN IN THE CHAIN. AND SO THIS MAKES THIS THEN INSTEAD OF BEING AN ALDEHYDE THIS TIME THIS IS A KETONE – AN R GROUP, AN R GROUP, AND THE C-DOUBLE BOND-O FOR THE KETONE. SO THIS IS REFERRED TO AS A KETO-HEXOSE. AND AGAIN THE KETO TELLS US WE’RE LOOKING FOR KETONE IN THE STRUCTURE – THE CARBON-DOUBLE BOND–OXYGEN IN THE RING, OR IN THE CHAIN. AND HEX, THAT WE HAVE THE SIX CARBONS. THIS IS CALLED FRUCTOSE. ALSO KNOWN AS LEVULOSE, BUT FRUCTOSE, AND IT’S FRUIT SUGAR. IT’S THE SUGAR THAT WE FIND IN THE REST OF THE FRUITS. SO WE HAVE THE GRAPE SUGAR, IF WE CAN GET BOTH OF THEM ON HERE FAIRLY CLOSE TO EACH OTHER. WE HAVE THE ONE THAT OCCURS IN GRAPES WHICH IS THE ALDEHYDE, AND THE ONE THAT OCCURS IN MOST OF THE OTHER FOODS – APPLES, PINEAPPLES, PEACHES, PEARS, WATERMELON, IS A FRUCTOSE. FRUIT SUGAR, AND IT’S A KETONE STRUCTURE. THAT’S THE ONLY DIFFERENCE IN THE TWO. OKAY, ALRIGHT, ANY QUESTIONS? NOW, LOOKING AT THE STRUCTURE THAT WE TYPICALLY FIND THEN, AGAIN THE LINEAR IS NICE LOOKING AT TO SEE THE FUNCTIONAL GROUPS, BUT IN REALITY MOST OF THESE STILL OCCUR IN NATURE IN A HETEROCYCLIC FORM. SO WE’RE GOING TO SHOW THESE NOW IN THE HETEROCYCLIC FORM.
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