-
methyl group is the only one that is
nonpolar and not ionized
-
hydrocarbon
molecule with only C and H atoms
-
asymmetrical carbon
- left + right isomers
- enantiomers
-
carbohydrates
- very water solubile
- a variation of CH2O
- energy storage-plants store it as sugar
- "starch" is amylose ex. grains, root crops, tapioca
- monosaccharides ex. triose (3 carbons), pentose (5 carbonds), hexoses (6 carbons)
- disaccharides.
- e.g. sucrose (glucose and fructose)
- maltose (glucose and glucose)
- lactose (glucose and galactose)
-
Name large biological molecule, monomer, and linkage for carbohydrate.
- polysaccharides
- monosaccharides
- glycosidic linkage
-
Name large biological molecule, monomer, and linkage for protein
- protein/polypeptide
- amino acid
- peptide bond
-
Name large biological molecule, monomer, and linkage for lipids (any substance that is hydrophobic)
- triglyceride *only one that's not a polymer*
- 1 glycerol+3 fatty acids
- ester linkage
-
Name large biological molecule, monomer, and linkage for nucleic acid
- DNA+RNA
- nucleotides
- phosphodiester
-
by what method are all polymers made and broken up
dehydration synthesis and hydrolysis
-
dehydration synthesis/condensation reaction
forms bonds by removing a water molecule
-
hydrolysis
- breaks down macromolecules by the addition of a water molecule
- it happens only with the help of enzymes
-
polysaccharides
- energy storage
- structural
- amylose=starch
- glycogen=animal starch
- cellulose=structural for cell walls of plants
- chitin=cell wall of fungi/exoskeleton
-
alpha glucose
- hydroxyl group is down
- amylose=a polymer of alpha 1,4 glycosidic linkages
- easy to digest
-
beta glucose
- hydroxyl group is up
- not digestable e.g. fabric, wood
- celloluse beta 1,4 glycosidic linkage
-
lipids
- anything that is hydrophobic
- ex. hydrocarbonds, fatty acids, steroids, cholesterol, testesterone, triglyceorides
- wax
-
triglyceride is
fat. by law.
-
saturated fat
- triglyceride that is solid at room temp
- e.g. butter, margarin, lard
-
unsaturated fat
- triglyceride that is liquid at room temp
- e.g. olive oil, soy bean oil, walnut oil, almond oil, peanut oil
- has at least 1 double bond which makes a kink in the molecule
-
saturated and unsaturated structure
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