List the 4 kinds of macromolecules
Carbohydrates (CHO)
Lipids (CHO)
Protein (CHON)
Nucleus acids (CHONP)
2 facts about carbohydrates
1) short term energy storage
2) component of every cell membrane
First type of carbohydrate
monosaccharides
Second type of carbohydrates
Third type of carbohydrates
Polysaccharide
What makes all carbohydrates simular to each other
They are all isomers to each other, all have the same number of CHO
C6H12O6
What forms 2 monosaccharides together
A covalent bond call glycosidic linkage
What’s different between polysaccharides and disaccharides
The linkage
Starch is a short term energy storage For?
And glycogen for?
Starch- plants
Glycogen- animals
Why can’t humans break down cellulose
We lack the enzymes to break down the linkage
5 facts about lipids
2 main types of lipids
Saturated (no double bonds)
Animals
Unsaturated (double bonds)
Plants
2 Other lipids
Steroid’s cholesterol (precursor to sex hormones. Testosterone and estrogen)
Waxes -plants and animals
What is hydrogenation
The addition of hydrogen to unsaturated fatty acids to produce saturated fats (trans fats)
In which ways are protein diverse
-enzymes
-structural support
-transport
-muscle
-hormones
-immunity
Proteins are made of ____ amino acids
20 amino acids
12 which our body makes the rest needed from foods
How are amino acids joined
Covalent bonds called peptide bonds
What is a polymer of an amino acid
Polypeptide
First protein structure
Primary : linear sequence of amino acids
Second protein structure
Secondary : coin like shape called an alpha helix or folded fan like shape called a beta pleaded sheet
(Held by hydrogen bonds)
Third protein structure
Tertiary : protein begins folding on itself, amino acids bonds, bond (P-P) NP- NP r groups
Forth protein structure
Quaternary : composed of more then one polymer chain of amino acids
How do you denature a protein give an example
When using an iron on your hair the reason you’re able to change its shape from (straight to curly) and (curly to straight) is because your hair is made up of protein and proteins can be denatured, either through extreme temperature or changing the pH through harsh chemicals. Through denaturing the protein you are taking removing the hydrogen bonds.