Study Guide Chapter 2 – Macromolecules

A set of flashcards covering the key concepts of macromolecules, their functions, structures, and classifications.

Carbohydrates

Made of sugars; give quick energy.

Lipids

Made of fatty acids; store long-term energy and make cell membranes.

Proteins

Made of amino acids; build body structures and help with reactions.

Nucleic acids

Made of nucleotides; store genetic information (DNA/RNA).

Energy in Carbohydrates

Short-term energy source.

Energy in Lipids

Store more than double the energy of carbohydrates.

Energy in Proteins

Used for building, not the main energy source.

Starch

A polysaccharide that breaks down slowly for long-lasting energy.

Glucose

A monosaccharide that provides quick, short-term energy.

Fiber (cellulose)

A non-digestible carbohydrate that helps digestion and keeps you full.

Types of lipids

1. Fats/triglycerides - Energy storage. 2. Phospholipids - Make up cell membranes. 3. Steroids - Hormones like estrogen and testosterone.

Saturated fats

Solid at room temp (e.g., butter); less healthy.

Unsaturated fats

Liquid at room temp (e.g., olive oil); better for health.

Trans fats

Man-made fats that are very unhealthy; worse than saturated fats.

Essential amino acids

Must be obtained from food because the body can’t make them.

Primary protein structure

The amino acid sequence of a protein.

Secondary protein structure

The coils or sheets formed in proteins.

Tertiary protein structure

The 3D shape of a protein.

Quaternary protein structure

Multiple chains of proteins coming together.

Perm process

Chemicals break and reform protein bonds in hair (keratin), changing its shape.

DNA

Contains deoxyribose sugar, A-T-C-G bases, and is double-stranded.

RNA

Contains ribose sugar, A-U-C-G bases, and is single-stranded.

Classification of Starch

Carbohydrate.

Classification of Fiber

Carbohydrate.

Classification of RNA

Nucleic acid.

Classification of Enzyme

Protein.

Classification of Cell Membranes

Lipid.