Ch. 5

Macromolecules

Macromolecules

Large complex molecules

Polymer

Long molecule consisting of similar building blocks

Monomer

Building blocks of polymers

Enzymes

Speed up chemical reactions

Dehydration

Two monomers bond together via loss of a water molecule

Hydrolysis

Breaking of a bond through adding a water molecule

Carbohydrates

Sugars and polymers of sugars

Monosaccharides

Simple sugars

Polysaccharides

Polymers composed of many sugar building blocks

Disaccharide

Dehydration reaction joins two monosaccharides; glycosidic linkage

Starch

Storage polysaccharide of plants

Glycogen

Storage polysaccharide in animals

Lipids

Does not include polymers

Fats

Constructed from glycerol and fatty acids

Saturated fatty acids

Maximum number of hydrogen atoms, no double bondsm solid at room temperature

Unsaturated fatty acids

One or more double bonds, liquid at room temperature. Plant and fish fats usually unsaturated.

Phospholipid

Ampipathic, hydrophilic head and hydrophobic tail

Proteins

Consists of one or more polypeptide

Polypeptides

Unbranded polymers built from amino acids

Amino acids

Molecules with amino and carboxyl groups

Peptide bonds

Covalent bonds that link amino acids, assembled by dehydration

Shape of protein

Primary - amino acids

Secondary - coils and folds in polypeptide chain

Tertiary - interactions among side chains

Quaternary - (sometimes) multiple polypeptide chains

Desaturation

Loss of a protein’s structure

Nucleic acids

Made of nucleotides (monomers)

Nucleoside

Nitrogenous base and sugar

Pyrimidines

Single six-membered ring; cytosine, thymine, and uracile

Purines

Six-membered ring fused to a five-membered ring

Phosphodiester linkage

Linkage between phosphate group and the sugars and two nucleotides

Phospholipids importance

Become the bilayer and act as a cell membrane

Which of the following is not a polymer

Glucose

Starch and cellulose are

Polymers of glucose

You disrupt all hydrogen bonds in a protein. What level of structure will be preserved?

primary structure

Carbohydrates ratio of hydrogen to oxygen

2:1

Cooking oil and gasoline are not amphipathic because they

do not have a polar or charged region

Which of the following diseases are associated with an accumulation of misfolded polypeptides?

Alzheimer’s and Parkinson’s

Primary protein structure

Arrangement of amino acids

Secondary protein structure

Coils and folds in the polypeptide chain

Tertiary protein structure

Interactions amongst side chains

Quaternary protein structure

Protein consisting of multiple polypeptide chains