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Transcript
Carbohydrates Lipids Proteins Nucleic Acids Macromolecule Monomer • MONO = One • Mero = part Polymer • POLY = many • Meros= parts • A molecule • Many molecules linked together Making & Breaking Polymers MAKE - LOOSING WATER BREAK - ADDING WATER ELEMENTS: C, H, O Monomer: Sugars (saccharides) • Simple sugars – monosaccharides • glucose, fructose • Double sugars – disaccharides • Sucrose • Multiple sugars – polysaccharides • Starch, cellulose, glycogen • Foods: bread, cereals, pasta and potatoes FUNCTION: Energy Storage – short or long term Polysaccharides ◦ Starch/Glycogen Long term energy storage in plants/animals ◦ Cellulose • Structural component of plants (cell walls) ELEMENTS: C, H, O ◦ almost all carbon and hydrogen Monomer parts: ◦ Fats = 1 to 3 fatty acid + 1 glycerol ◦ solid or liquid ◦ saturated, unsaturated or polyunsaturated Foods: Dairy, meat, nuts, plants Function - energy storage in cells, insulation, protective coverings in plants, lubrication for skin and hair, water repellent for bird’s feathers Not healthy Better for you No double bonds Double bonds (butter) (oils) Seriously not healthy man made double bonds (peanut butter) ELEMENTS: C, H, O, N Monomer: amino acids – 20 kinds ◦ Protein molecules are made of 200-300 amino acid units. Foods: milk, beans, peanuts, eggs, meat Function: Provide structure for tissues and organs, allow muscles to contract, transport oxygen, and make up enzymes which carry out chemical reactions. Protein Folding ELEMENTS: C, H, N, O, P Monomer: Nucleotide (phosphate group, 5-carbon sugar, nitrogenous base) Function: DNA and RNA Stores cellular information in code, provides directions for making proteins.