Macromolecules: Carbohydrates, Lipids, Proteins, and Nucleic Acids

These flashcards cover key concepts related to macromolecules, including carbohydrates, lipids, proteins, and nucleic acids.

Macromolecules

Large, complex molecules essential for life, including carbohydrates, lipids, proteins, and nucleic acids.

Polymers

Macromolecules made up of repeating units called monomers.

Monomer

The basic building block of a polymer, for example, amino acids for proteins, monosaccharides for carbohydrates.

Dehydration reaction

A chemical reaction that connects monomers to form polymers, with the release of a water molecule.

Hydrolysis reaction

A reaction that breaks down polymers into monomers, involving the addition of water.

Carbohydrates

Macromolecules used primarily for energy storage, identification, and structure in cells.

Glycosidic bond

A covalent bond formed between two monosaccharides through a dehydration reaction.

Lipids

Hydrophobic macromolecules that include fats, oils, and phospholipids, used for energy storage and membrane structure.

Triglycerides

Fats and oils composed of a glycerol backbone and three fatty acid chains.

Phospholipids

Lipids that have hydrophilic (water-attracting) and hydrophobic (water-repelling) properties; essential for forming cell membranes.

Proteins

Macromolecules made of amino acids, involved in virtually all cellular functions except information storage.

Amino acid

The monomer of proteins, consisting of an amino group, a carboxyl group, and a side chain (R group).

Peptide bond

A covalent bond that forms between amino acids during a dehydration reaction.

Nucleic acids

Polymers made of nucleotide monomers, responsible for the storage and transmission of genetic information.

Nucleotide

The monomer of nucleic acids, composed of a sugar, a phosphate group, and a nitrogenous base.

Base complementary pairing

The specific hydrogen bonds formed between nitrogenous bases in DNA (A-T and G-C) and RNA (A-U and G-C).

Saturated fat

Fatty acids with no double bonds between carbon atoms, solid at room temperature.

Unsaturated fat

Fatty acids containing one or more double bonds, liquid at room temperature.

Hydrophilic

Having an affinity for water; capable of interacting with water.

Hydrophobic

Repellent to water; does not mix with water.