Macromolecules: Carbs, Lipids, Proteins

Enzymes (protein)

speed up chemical reactions without the addition of heat

Carbohydrates

organic compounds made of carbon, hydrogen, and oxygen atoms in the proportion of 1:2:1 (CH2O) and a main source of energy to the body.

Monosaccharides (carbs)

(CH2O) single sugar molecules such as glucose, galactose, and fructose.

disaccharides (carbs)

double sugar molecule/two monosaccharides linked together by a covalent bond formed by dehydration synthesis.

Polysaccharides (carbs)

polymers consisting of many monomers linked together to form a larger molecule.

Starch (carbs)

carbohydrate storage for plants (and a polymer of glucose)

Glucose (carbs)

a monosaccharide that provides a main short term energy source.

Glycogen (carbs)

carbohydrate storage for animals and is stored in the liver and muscles. When blood glucose is "used", the stored glycogen from liver/muscles is turned into glucose.

Cellulose (carbs)

polymer of glucose; made by plants for structural cell walls.

Chitin (carbs)

found in the fungal cell wall and exoskeletons of insects.

Lipids

large molecules made of CHO that are hydrophobic. These include fats, oils, waxes, steroids etc.

Saturated fat (lipid)

fatty acids joined by single carbon bonds with a straight structure. They are produced by animals and are solid at room temp (butter, grease, etc.).

Unsaturated fat (lipid)

fatty acids with at least one double carbon bond and a kinked structure, produced mostly by plants (corn/peanut oil, etc.).

hydrophilic

having a strong attraction water to water (POLAR). For example, water pulls itself up plant stems because it attracted to itself and the lining of the stem.

hydrophobic

hydrocarbons with no attraction to water (NON-POLAR), such as lipids in general.

Proteins

a. Support - b. Storage/acids - c. Transport (hemoglobin) - d. Communication (hormones) - e. Receptors (cell membrane proteins) - Reactions (enzymes).

They are made of a chain of amino acids that is folded into a 3D shape.

Amino acids (protein)

the monomer of proteins.

polypeptide (protein)

many amino acids linked together by dehydration synthesis

Primary structure (protein)

a structure sequence of amino acids "strung like pearls".

Secondary structure (protein)

when amino acids are twisted or folded.
H bonds cause segments to be coiled or folded into shapes:
a. helix
b. pleated sheet

Tertiary structure (protein)

formed by folding the chain itself and results from interactions between amino acids chains.
1. An amino acid prefers a polar environment (attraction to water).
2. Amino acids of opp. charge form ionic bonds to hold together the polypeptide (linked amino acids).
3. They are reinforced by weak H-bonds.

Quaternary structure (protein)

when 2 or more chains of amino acids (polypeptides) associate to form the complete protein.

Adhesion (H2O)

water molecules that are attracted to a different substance.

Cohesion (H2O)

water molecules that are attracted to themselves (i.e. water is cohesive).

denatured

changing the shape of protein by heat or pH