Introduction to Organic Chemistry

Study Notes

Organic chemistry is the study of the chemistry of carbon compounds.
Carbon is unique due to its chemical diversity, which is unmatched by any other element.

Most organic chemicals are covalent compounds.
Compounds containing carbonate ions, bicarbonate ions, carbon dioxide, and carbon monoxide are not considered part of organic chemistry.

The simplest organic compounds are hydrocarbons, composed of carbon and hydrogen atoms only.
Alkanes (saturated hydrocarbons) have single bonds and appear as a chain of carbon atoms bonded to hydrogen atoms.
Each alkane has a characteristic, systematic name depending on the number of carbon atoms in the molecule.
Alkanes are named using a stem that indicates the number of carbon atoms in the chain plus the ending –ane.

Alkenes are hydrocarbons with one or more carbon–carbon double bonds (denoted C=C).
Alkynes are hydrocarbons with a carbon–carbon triple bond (denoted C≡C) as part of their carbon skeleton.

Fats are combinations of long-chain organic compounds (fatty acids) and glycerol (C3H8O3).
Saturated fats have all single bonds and are typically solids at room temperature.
Mono- or polyunsaturated fats have one or more double bonds and are likely to be liquids at room temperature.
Higher amounts of saturated fats in the diet have been linked to a greater likelihood of developing heart disease, high cholesterol, and other diet-related diseases.
Increases in unsaturated fats have been linked to a lower incidence of certain diseases.