Identify what all organic compounds have in common, and list the four principal classes of
organic compounds.

hydroxyl -oh

alcohols, always polar, can form hydrogen bonds with h2o molecules

carboxyl -cooh  

cargoxylic acids, has acidic properties which is a source of hydrogen ions, found in cells in ionized for with a charge of oh-1

carbonyl > co

ketone if within skeleton, aldehyde if group is at the end of skeleton, k & a may be structural isomers, it determines 2 sugars (ketose & aldose)

amino -nh2

amines, acts as a base, it can pick up h+ ions from surrounding solution, ionized with charge of 1+

methyl ch2

addition to rna/dna affects and gene expression

phosphate -opo3 ²⁻

organic phosphates, contributes to negative charge to, molecule that it is a part of, and potential to react with h20

sulfhydryl -sh

thiols, cross-linking stabilize the protein, and it is structure

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.