Organic Chemistry

-one

-ol

CH₃CH₂NO₂

CH₃CH₂CHO

Amides with 5 carbons or less are soluble due to hydrogen bonding.

Photosynthesis, using CO2, H2O, and chlorophyll in the presence of sunlight.

CH₃COOCH₃

-amide

Saturated fatty acids contain no double bonds, while unsaturated fatty acids do.

Disrupting IMFs between particles and breaking IMFs between similar molecules while forming IMFs between dissimilar molecules.

T_b increases with decreased branching because branching decreases molecular surface area.

Bond length decreases with decreasing atomic radius/size.

Functional groups determine where a chemical reaction is most likely to occur and influence physical properties.

They are coagulated and can undergo irreversible denaturation.

They are oxidized to produce energy and serve as a source of reserve food and cushioning for organs.

Carbohydrates, proteins, fats, minerals, water, and vitamins.

Pharmacodynamic agents and chemotherapeutic agents.

Hydrocarbon compounds with at least one hydrogen replaced by a hydroxyl group, and phenyl rings with a hydroxyl substituent.

Carbon has a valence of four and is tetravalent.

Carboxylic acids with five or fewer carbons.

Proteins form colloidal dispersions with water and can pass through filter paper but not membranes.

Identifying the parent chain, adding alkyl + alcohol, and using the suffix -ol.

Covalent bonds, resulting from the sharing of electrons.

It indicates damage to the membranes in the kidneys, possibly nephritis.

Alcohols have relatively higher boiling points than corresponding hydrocarbons due to intermolecular hydrogen bonding.

They can form hydrogen bonds with water.

Amino acid.

Esters of high molecular weight monohydroxy alcohols.

Side-to-side overlap of p and d orbitals.

Simple lipids are esters of fatty acids, while compound lipids contain additional groups such as phosphoric acid, carbohydrates, and nitrogen compounds.

Peptide bonds.

About 40°C.

Disruption of the tertiary structure.

Carbon, hydrogen, and oxygen.

Due to the possibility of hydrogen bonding in primary and secondary amines.

Electron density, leaving group ability, and electronic/steric effects of the R-group.

Oils, waxes, phospholipids.

-amine

Head-to-head overlap of atomic or hybrid orbitals.

They contain at least one carbon-carbon triple bond.

Esters have lower boiling points than carboxylic acids for comparable molecular weights.

Distortion of electron distribution due to strong electron-donating or electron-withdrawing groups.

The protein part of an enzyme.

C_nH_(2n+1)X.

Their water-repelling property.

CH₃CH₂CONH₂

-nitrile (cyanide)

T_b increases with increasing molecular size due to larger surface area.

Alcohols are more acidic than terminal alkynes but less acidic than water, with acidity decreasing from primary to tertiary alcohols.

Primary alcohols convert to carboxylic acids, and secondary alcohols convert to ketones.

-oic acid

Alkyl halides are slightly more polar than alkanes due to the C–X bond.

R–C(=O)–H.

R–C(=O)–R.

Substituents + root + suffix –oic + 'acid'.

CH₃CH=CH₂

It refers to the unfolding and rearrangement of the secondary and tertiary structures of a protein without breaking the peptide bonds.

Polydroxy aldehydes and ketones, including sugars, starches, and cellulose.

Blood sugar.

Using the format (substituents) + -oxy- + parent chain.

The most common disaccharide, consisting of a glucose unit and a fructose unit.

Bulky substituents can enhance acidity by favoring the removal of protons.

RC–Cl > RC–O–CR' > RC–OR' > RC–NH2 (most reactive to least reactive).

Alkenes primarily react through their π bond, acting as nucleophiles.

Catabolism produces energy from nutrients, while anabolism stores nutrients or produces proteins and other substances.

Nucleotide.

DNA and RNA.

Because of the polar carbonyl group.

Nucleophilic addition to the carbonyl bond.

CH3CH2COOH.

Because they can form hydrogen bonds with water.

70% alcohol.

Activators increase enzyme activity, while inhibitors interfere with it.

Catalysis, structure, movement, defense, regulation, transport, and storage.

They enhance the amine's basicity by inductive effect.

Fatlike substances that include fats, oils, and waxes.

Fats are saturated, while oils contain unsaturated fatty acids.

The number of double bonds in a fat or oil.

To determine the molecular weight of a fat by measuring the amount of KOH that reacts with it.

-yne

The acidity is enhanced due to dispersion of electron density and stabilization of the –COO- group.

Polypeptide.

T_b increases with increasing polarity of the molecule due to strong dipole-dipole IMFs.

Alkynes have similar boiling and melting points to those of corresponding alkenes.

Alkanes contain only C-C single bonds and C-H bonds.

Primary, Secondary, Tertiary, Quaternary.

It consists of substituents + root + -ane.

Primary (1°), secondary (2°), and tertiary (3°) amines based on the number of hydrogen atoms replaced by alkyl/aryl groups.

A concept that applies to conjugated systems, explaining bond strength and stability.

They are required for certain enzymes to act effectively and often contain B vitamins.

Using the format (substituents) + root + suffix -amine.

Ribonucleic acids (RNA) and deoxyribonucleic acids (DNA).

3° < 2° < 1° < NH3, due to steric hindrance from bulky groups.

-yl, -oate

They are hydrolyzed to amino acids, used for tissue building, or broken down to ammonia, carbon dioxide, and water.

A molecule that contains both an amine group and a carboxyl group, forming a double ion.

Fatty acids.

They form carboxylate salts.

Egg white.

Substituents + root + -yne.

Monosaccharides (one sugar unit) and polysaccharides (two or more units).

The greater the s-character, the stronger the bond.

Ethers contain two hydrocarbon groups attached to a central oxygen atom (R–O–R').

A compound is aromatic if it is planar, fully conjugated, monocyclic, and has (4n+2) electrons.

Electrophilic aromatic substitution.

Monosaccharide.

Because they are nonpolar and cannot interact with the strong IMFs of water.

Amines have lower boiling points than corresponding alcohols due to weaker hydrogen bonds.

Through hydrolysis.

3 fatty acids and 1 glycerol.

Sugars that can be oxidized by Cu2+, identified in Fehling's and Benedict's tests.

The hydrogen of an attacking electrophile will add to the alkene carbon with the greater number of hydrogen substituents.

Amino acids linked through peptide bonds.

Carbohydrates, which are converted to glucose.

Involved in heredity, protein synthesis, and as energy carriers.

According to their functions: provision of energy, body-building materials, and regulation of body processes.

Lipids obtained by the hydrolysis of simple or compound lipids, such as fatty acids and sterols.

Gentle heating causes reversible denaturation, while vigorous heating causes irreversible denaturation.

The presence of the C–N bond.

A polysaccharide made up of many glucose units, important as a nutrient for humans.

CH₃COOH

The kind and order of amino acids in the protein.

Esterification.

Nucleophilic substitution or elimination reactions.

Deoxyribose.

CH₃CN

-al

nitro-

-yl ether

-ene

fluoro-, chloro-, bromo-, iodo-

yl-