Biological Macromolecules: Chemistry, Structure, and Function

Dehydration synthesis

The process of bonding monomers together to create polymers by removing a water molecule.

Hydrolysis

The process of breaking polymers down into their constituent monomers by adding a water molecule.

Polar covalent bonds

Involve the unequal sharing of electrons, creating polar molecules with charged sides, like water.

Non-polar covalent bonds

Involve the equal sharing of electrons, resulting in non-polar molecules that are neutral and have no charge, such as lipids.

NOTTUS framework

States that science is Natural (explains the natural world), Observable (through senses or tools), Testable (predictions can be tested to falsify claims), Tentative (findings can change with new evidence), Uncertain (never 100% certain), and Social (requires collaboration and communication).

Building blocks of lipids

Fatty acids and glycerol.

Triglyceride

Formed through dehydration synthesis when three fatty acid molecules bond to one glycerol molecule, resulting in the production of three water molecules.

Saturated fatty acids

Full of hydrogen atoms and have no double bonds between carbons, causing them to be solid at room temperature (e.g., butter).

Unsaturated fatty acids

Have fewer hydrogen atoms and at least one double bond between carbons, creating 'kinks in tails' and making them liquid at room temperature (e.g., vegetable oil).

Protein denaturation

The process by which a protein loses its specific shape, and therefore its function, because the hydrogen bonds holding its structure together are broken.

Environmental factors causing denaturation

Changes in temperature or pH (acid).

Polysaccharides

Three main examples are starch, cellulose, and glycogen.

Starch

Functions as energy storage in plants.

Cellulose

Provides structural support in plants.

Glycogen

Serves as the form of energy storage in animals.

Hydrophobic molecules

Non-polar molecules, such as lipids, are considered hydrophobic.

Monomers of proteins

Amino acids.

Polymers of proteins

Polypeptides.

Bond linking protein monomers

Peptide bond.

Protoscience

A field of study that is in the early stages of scientific development.

Pseudoscience

A field that claims to be scientific but lacks empirical support and cannot be tested.

Non-polar molecules

Molecules that are hydrophobic (water-fearing) because they are neutral and have no charge.

Polar molecules

Molecules that can form hydrogen bonds and mix with other polar molecules or ions, but not with non-polar molecules.

Amino Acid

The monomer, or building block, of proteins. It has a basic structure including a carboxyl group, an amino group, and a variable side group.

Dipeptide

A dimer formed when two amino acids bond together.

Polypeptide

A polymer formed when three or more amino acids bond together.

Peptide bond

The specific bond that holds the amino acids together in the polypeptide chain.

Carbohydrate

A class of macromolecules, also known as sugars, whose primary function is short-term energy. Their monomers are monosaccharides, and they typically have a ring shape.

Cohesion

A property of water created by hydrogen bonds, where water molecules are attracted to each other.

Covalent Bond

A chemical bond formed by the sharing of electrons between atoms. Can be polar (unequal sharing) or non-polar (equal sharing).

Denaturation

The process where a protein loses its three-dimensional shape and function due to the breaking of its hydrogen bonds, often caused by heat or changes in pH.

Dimer

A molecule composed of two monomers bonded together (e.g., a dipeptide or disaccharide).

Disaccharide

The dimer of carbohydrates, consisting of two monosaccharides bonded together. Examples include sucrose, lactose, and maltose.

Fatty Acid

One of the two building blocks of lipids. It can be saturated (full of hydrogen, solid at room temp) or unsaturated (has double bonds, liquid at room temp).

Glycerol

One of the two building blocks of lipids. One glycerol molecule combines with three fatty acids to form a triglyceride.

Hydrogen Bond (H Bond)

A weak attraction that forms between polar molecules, such as between water molecules. In proteins, these bonds are responsible for holding the final 3-D globular shape.

Hydrophobic

A term describing non-polar molecules that are 'water-fearing' and do not mix with water. Lipids are an example.

Lipid

A class of non-polar, hydrophobic macromolecules that function in long-term energy storage. Their building blocks are glycerol and fatty acids.

Macromolecule

A large organic compound of life, such as a carbohydrate, lipid, or protein.

Monomer

The single building block unit of a larger molecule (polymer).

Monosaccharide

The monomer of a carbohydrate. Examples include glucose (C6H12O6) and fructose.

Non-science

Events or phenomena that do not meet the NOTTUS characteristics. Examples include belief systems, philosophy, and personal opinions, which are often untestable.

NOTTUS

An acronym for the six characteristics of science: Natural, Observable, Testable, Tentative, Uncertain, and Social.

Polymer

A large molecule made of three or more monomers bonded together.

Polysaccharide

The polymer of carbohydrates. Examples include starch, cellulose, and glycogen.

Protein

A class of macromolecules containing nitrogen that builds biomass and performs most bodily functions (structure, transport, enzymes, etc.). Its monomer is the amino acid, and its function is determined by its shape.

Saturated Fatty Acid

A type of fatty acid that is 'full of hydrogen atoms,' has no double bonds, and is solid at room temperature.

Unsaturated Fatty Acid

A type of fatty acid that has fewer hydrogen atoms and at least one double bond between carbons, causing kinks in its structure and making it liquid at room temperature.

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