Download Unit 03 Macromolecule Review

Test review: Macromolecules, Carbohydrates, Lipids Proteins
Vocabulary:
Polymer
Monosaccharide
Starch
fatty acid
hydrophilic
unsaturated fat
Protein
Monomer
Disaccharide
Cellulose
Lipid
Hydrophobic
steroid
“R” group
organic compound
Polysaccharide
glucose
Phospholipid
saturated fat
High-fructose corn syrup
melamine
“empty calorie”
Carbohydrate
glycogen
triglyceride
trans-fat
Amino acid
complete proteins
Questions:
1. What are some of the functions of Carbohydrates? Lipids? Proteins?
2. What are the subunits of Carbohydrates? Lipids? Proteins?
3. What are some examples of Carbohydrates? Lipids? Proteins?
4. What are some foods that are high in Carbohydrates? Lipids? Proteins?
5. Describe what happens to a carbohydrate when it is consumed by an organism. Do the
same for a lipid, and then again for a protein.
6. How are monosaccharides important to plants? To humans?
7. How is cellulose important to plants? To humans?
8. How is starch important to plants? To humans?
9. What organisms use glycogen? For what?
10. A person has dangerously low blood-glucose and needs glucose quickly. You have the
choice of giving them butter, a piece of candy, a protein drink, water, or some cooked rice.
Which would be the best thing to give them? Which would be the least effective? and why?
11. Besides storing extra energy, why are lipids so important for living things?
12. Why is the difference between a saturated and an unsaturated fatty acid important?
13. What is the process of “partially hydrogenating” an oil, and what does this do?
14. What is the connection between the sequence of amino acids and the function of the
resulting protein? How big are proteins?
15. Melamine contains nitrogen. Why was it added to some food items by some dishonest food
makers (what were they trying to do)?
16. Can a person who does not eat meat or dairy still get complete proteins? Explain.
17. How many different amino acids are there? Why are some called essential amino acids?
18. Why is nitrogen so important to living things? Be specific.
19. Why is Phosphorus an important nutrient?
20. How can there be so very many different proteins, carbohydrates and lipids when there
are a really just a pretty small number of amino acids, monosaccharides, and fatty acids?
21. Why do macromolecules get so big very quickly and easily?
Possible bonus- Be able to identify a monosaccharide, disaccharide, polysaccharide, fatty
acid, lipid, an amino acid and a small protein (polypeptide) by looking at molecules of each.