Bishop_Study_Guide_17 - 263 Chapter 17 An Introduction to...

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263 Chapter 17 An Introduction to Organic Chemistry, Biochemistry, and Synthetic Polymers Review Skills 17.1 Organic Compounds Formulas for Organic Compounds Alkanes Alkenes Alkynes Arenes (Aromatics) Alcohols Carboxylic Acids Ethers Aldehydes Ketones Esters Amines Amides Organic Compounds with More Than One Functional Group Special Topic 17.1: Rehabilitation of Old Drugs and Development of New Ones 17.2 Important Substances in Food Carbohydrates Amino Acids and Protein Fat Special Topic 17.2: Olestra Special Topic 17.3: Harmless Dietary Supplements or Dangerous Drugs? Steroids 17.3 Digestion Digestive Enzymes Digestion of Protein Internet: Chymotrypsin Protein Hydrolysis 17.4 Synthetic Polymers Nylon, a Synthetic Polypeptide Polyesters Addition Polymers Internet: Addition (Chain-growth) Polymers Special Topic 17.4: Recycling Synthetic Polymers Chapter Glossary Internet: Glossary Quiz Chapter Objectives Review Questions Key Ideas Chapter Problems
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264 Study Guide for An Introduction to Chemistry Section Goals and Introductions Section 17.1 Organic Compounds Goals To describe carbon-based compounds, called organic compounds. To describe the different ways that organic molecules can be represented and show you how to convert from one way to the others. To show how you can recognize different types of organic compounds. There are millions of different organic (carbon-based) compounds. The task of studying them becomes much easier when you recognize that organic compounds can be categorized according to structural similarities that lead to similarities in the compounds’ important properties. For example, instead of studying the alcohols methanol, ethanol, and 2-propanol separately, you can study the characteristics of alcohols in general, because all alcohols have very similar characteristics. This section introduces you to some of the different types of organic compounds, shows you how your can recognize substances in each category, and shows you several ways of describing the structures of organic compounds. Section 17.2 Important Substances in Food Goal: To describe the different types of chemicals found in our food: carbohydrates, amino acids and proteins, fats and oils (triglycerides), and steroids. Your understanding of organic compounds can be applied to understanding biomolecules, which are organic compounds that are important in biological systems. Like the organic compounds described in Section 17.1, recognizing that biomolecules can be placed in categories facilitates learning about them. You will learn about the structures of biomolecules in the categories of carbohydrates, amino acids, proteins, triglycerides, and steroids. Section 17.3
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Bishop_Study_Guide_17 - 263 Chapter 17 An Introduction to...

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