Macromolecues

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Unit 1: Biochemistry

A Rにより

Biology-Unit 1

Adam Hicksにより

how did chemistry change our food

Valérie Galkinaにより

MAT.126 1.4-1.5

David Kedrowskiにより

Carbon, hydroge, oxygen, and phosphates

Macromolecues

Proteins

Exapmles

Transport

Carrier proteins

Move molecues around

Structural

Fibrous and stringy

Provide support

Enzymes

Biological Catalysts

Muscle Proteins

Responsible for movement

Antibodies

Defends the body from pathogens

Polymer

Varying in size and shape

Hydrogen bonds form shapes

Quaternary

Tertiary

Secondary

Primary

Monomer

Ammino Acids

Made of

R group

Carboxyl group

Ammino Group

20 types

Carbon, hydrogen, Oxygen, Nitrogen, Sulfur

Nucleic Acids

ATP

RNA

Single stranded

Creates proteins

Contains ribose sugar

DNA

Double stranded

Determines our genetic makeup

Contains deoxyribose sugar

Carry genetic information

Nucleotide

5 carbon sugar + phosphate group + nitrogen base

Lipids

Examples

Steriods

Oils

Waxes

Fats

Function

Water Proofing

Insulation

Natural steriods

Cholesterol

Long-term energy storage

Triglycerides

3 fatty acids + glycerol

Characteristics

Nonpolar

Hydrophobic, not water soluable

Fatty acids

Unsaturated

Usually come from plants

Liquid at room temperature

Contains double bonds in carbon chains

Saturated

Usually come from animals

Solid at room temperature

No double bonds between carbon chains

Carbohydrates

Polymers

Subtopic

Monomers

Monosaccharides

# of basic sugars

Poly-

Di-

Lactose

Milk sugar

Maltose

Used for germinating seeds

Sucrose

Used by humans

Mono-

Glucose and fructose

Function in cells

Part of cell structure

Glycogen

Animal storage sugars

Starch

Root and seed glucose

Cellulose

Fiberous polymer, hard to digest

Source of usable energy

Carbon, Hydrogen, and Oxygen