Biology Ch2 Concept 3/4 Vocab

Macromolecule

Macromolecule

A macromolecule is a large molecule composed of smaller subunits called monomers. These subunits are typically linked together through covalent bonds to form a polymer. Macromolecules can be found in various biological structures such as proteins, nucleic acids (DNA and RNA), carbohydrates, and lipids. They play essential roles in cellular processes and are responsible for the structure, function, and regulation of living organisms.

Carbohydrates

Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen atoms. They are one of the three macronutrients, along with proteins and fats, and serve as a primary source of energy for the body. Carbohydrates can be classified into three main types: monosaccharides (simple sugars), disaccharides (two sugar molecules), and polysaccharides (complex carbohydrates). They are found in various foods such as grains, fruits, vegetables, and dairy products. Carbohydrates play a crucial role in providing energy, supporting brain function, and aiding in digestion.

Monosaccharides

Monosaccharides are the simplest form of carbohydrates, consisting of a single sugar unit. They are the building blocks of more complex carbohydrates and serve as a primary source of energy in living organisms. Examples of monosaccharides include glucose, fructose, and galactose.

Glycogen

Glycogen is a complex carbohydrate and the primary storage form of glucose in animals. It is a highly branched polymer made up of glucose units linked together. Glycogen is stored in the liver and muscles and serves as a readily available source of energy when glucose levels in the body are low.

Disaccharide

A disaccharide is a type of carbohydrate composed of two monosaccharide units joined together through a glycosidic bond. It is a sugar molecule formed by the condensation reaction between two monosaccharides, resulting in the loss of a water molecule. Examples of disaccharides include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose). Disaccharides are commonly found in foods and serve as a source of energy in the body.

Polysaccharide

A polysaccharide is a type of carbohydrate composed of multiple sugar molecules bonded together. It is a complex macromolecule that serves as a storage form of energy in plants and animals. Polysaccharides play important roles in various biological processes, such as providing structural support, storing glucose, and facilitating cell-cell communication. Examples of polysaccharides include starch, glycogen, and cellulose.

Starch

Starch is a complex carbohydrate that serves as a major source of energy in many plants. It is composed of long chains of glucose molecules and is commonly found in staple foods like potatoes, rice, and wheat. Starch is stored in plant cells as granules and can be broken down into glucose through digestion. It is widely used in the food industry as a thickening agent, stabilizer, and binder.

Chitin

An indigestible carbohydrate that forms the rigid outer skeleton of most insects and crustaceans

Cellulose

Cellulose is a complex carbohydrate that is the main structural component of the cell walls in plants. It provides rigidity and support to plant cells, allowing them to maintain their shape and withstand mechanical stress. Indigestible carbohydrate

Lipids

Lipids are a diverse group of organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve various functions in living organisms, such as energy storage, insulation, protection of organs, and cell membrane structure. They are composed of carbon, hydrogen, and oxygen atoms, and their structure consists of long hydrocarbon chains or rings. Lipids are an essential component of a balanced diet and play a crucial role in maintaining overall health.

Glycerol

Glycerol is a colorless, odorless liquid used in many industries. It is a type of alcohol found in fats and oils. Glycerol is used as a solvent, humectant, and sweetener in food and pharmaceuticals. It is also used in cosmetics and personal care products.

Fatty Acids

Fatty acids are organic molecules consisting of a hydrocarbon chain and a carboxyl group. They are the building blocks of lipids and play a crucial role in energy storage, insulation, and cell membrane structure. Fatty acids can be classified as saturated or unsaturated based on the presence or absence of double bonds in their carbon chain. They are essential for various biological processes and are obtained through dietary intake or synthesized by the body.

Triglycerides

fats having three fatty acids linked to a glycerol molecule. If solid at room temp, called fats. If liquid at room temp, called oils.

Saturated Fat

each atom is the hydrocarbon chain of fatty acid is bonded to 2 hydrogen atoms. Can be packed together tightly

Unsaturated Fat

some of the carbon atoms are bonded only to 1 hydrogen atom and are double bonded to another carbon. still high in calories but can lower cholesterol. can’t be packed tightly

Trans Fat

An unsaturated fat that has been partially hydrogenated . The “trans” refers to the unusual orientation of some or all of the double binds that remain following the addition of H atoms

Sterols

A lipid important in regulating growth and development. Include cholesterol and the steroid hormones testosterone and estrogen

Cholesterol

One of the sterols, a group of lipids important in regulating growth and development; important component of most cell membranes, helps keep membrane flexibility

Phospholipid

major component of cell membrane that surrounds cell and controls flow of chemicals into and out of the cell

Waxes

resemble fats but have only one long-chain fatty acid linked to glycerol head of molecule. Hydrophobic. natural coating on plants