This document provides an overview of amines, amides, and amino acids. It discusses the structures, properties, nomenclature and reactions of amines and amides. Amines are classified as primary, secondary or tertiary depending on the number of carbons bonded to nitrogen. Amides are formed from the reaction of amines with carboxylic acids or acid derivatives. Amides have higher boiling points than comparable amines due to hydrogen bonding. Proteins are polymers of amino acids joined by peptide bonds.