Carbon Compounds

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Carbon Compounds

23.1 What is carbon Compounds?

 carbon compounds are far more numerous and varied than compounds formed from other elements

 there are millions of different carbon compounds

 most are combinations with hydrogen, oxygen, nitrogen, sulfur, phosphorous, and the hologens

 some general and physical properties of carbon atoms are :

 non electrolytes, or very weak electrolytes

 low melting points

 compounds made solely from carbon and hydrogen are generally non-polar and insoluble in water

23.2 Where do Carbon Compounds come from?

Coal

 composed chiefly of carbon of carbon atoms, incorporated appreciable amounts of oxygen, nitrogen and sulfur compounds into it’s structure

Destructive distillation

 in which coal is heated in the absence of air, liberated many carbon compounds

Coal tar was separated into 200 different carbon compounds

 In order to maintain living conditions, organisms must synthesize numerous carbon-based molecules such as protein, fats, sugars, cellulose, etc.

 Since all the sources of carbon compounds came from living organisms, chemistry of carbon was called organic chemistry.

23.3 So many organic compounds

Why So Many?

The bonding Behavior of Carbon:

 For electrons available for bonding, electrons can be shared in four covalent bonds

 Carbon atoms can be linked together to form chains of various lengths

 Different arrangements of the same atoms result in different substances, each with unique chemical and physical identities

23.4 Sorting Out Organic Compounds

Hydrocarbons:

 Carbon compounds containing only carbon and hydrogen atoms

 Or...

... middle of paper ...

...in carboxly functional group COOHm which makes the molecules ploar

 Weak acids due to the dissociation of the hydrogen atom from the carboxyl group

 Named by the replacing “e” ending of the parent alkane with “oic” acid

Eg. Ethanoic(acetic) acid vinegar

Esters

 Produced from a reaction between organic acids and alcohols

 Esterifications reversible dehydration reaction in which alcohol loses a hydrogen atom and the acid loses the “OH” part of it’s carboxyl group

 water is a by-product

 posess distinctive aromas and flavors

Amines

 organic compounds closely related to ammonia

 amides produced when an amino or ammonia is treated with an organic acid

 important group of biological compounds

 contain a carbonyl group bonded to the nitrogen atom of an amino

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