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MACROMOLECULES
WHAT ARE MACROMOLECULES?
MACROMOLECULES
 Macro = large
 Molecule = smallest unit of most compounds
 Macromolecules in the cell are all carbon-
based compounds
 Remember carbon is a very versatile element
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Can bond with many life-forming elements like H, N,
and P but also with itself
Because it bonds with itself it can form long chains or
rings; very complex structures
MACROMOLECULES
 Composed of long chains of smaller
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molecules
Macromolecules are formed through the
process of polymerization.
Polymerization = large compounds are built
by joining smaller ones together
Small units (monomers) form larger units
(polymers)
There are four groups of organic compounds
found in living things…
MACROMOLECULES
 There are four groups of organic compounds
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in living things (organic compounds meaning
made of chains of carbon)
1) __Carbohydrates___
2)__Lipids_________
3)__Proteins_______
4)__Nucleic acids____
DEHYDRATION SYNTHESIS
 “AKA” condensation
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reaction
Dehydrate = lose
water
Synthesis = to join or
make
Monomers are
combined
Water is released
HYDROLYSIS
 Form of digestion
 Hydrate = to water
 Lysis = to break apart
 With the breaking of
bonds, water
molecules are added
to each smaller
molecule
CARBOHYDRATES
 “AKA” sugars or carbs
 Chemical compounds that contains carbon,
hydrogen and oxygen
 C, H and O are generally in a 1:2:1 ratio

Ex. Glucose is C6H12O6
 Organisms use carbohydrates as a source of
quick fuel or energy
 Plants use carbohydrates for structural
support
CARBOHYDRATES
 Monosaccharides =
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simple sugars
Mono = one
Saccharide = sugar
Small and easily
move in and out of
cell membrane
There are three
monosaccharides:
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1. glucose
2. fructose
3. galactose
 Disaccharides =
combination of two
monosaccharides
 Disaccharides are
water soluble but too
large to pass cell
membrane
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Glucose + fructose =
sucrose (table sugar)
Glucose + galactose =
lactose (milk sugar)
Glucose + glucose =
maltose (cereal)
COMPLEX CARBOHYDRATES
 Polysaccharides = “giant” sugar made from
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the combination of 3 or more
monosaccharides
“AKA” starches
Large insoluble molecules that cannot diffuse
into or out of a cell
Used for long–term energy storage or
structural support purposes
Major biological starches include
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Glycogen
Amylose
Cellulose
PLANT STARCH
 Amylose = surplus glucose storage in
chloroplasts
 Cellulose = structural glucose that forms the
cell wall in plant cells
ANIMAL STARCH
 Glycogen = storage starch for an organisms
supply of glucose
 Glycogen is highly branched, many strands
 Animals store a one–day supply of glycogen
in the liver and muscles
 When blood-sugar levels low, glycogen used;
broken down into
glucose
FOODS CONTAINING CARBOHYDRATES
Carbohydrates
 Sugars
 Grains and cereals
 Pastas
 Potatoes
 *Carbohydrates dissolve
in water
 Carbs provide 4
cal/gram of food energy
LIPIDS
 “AKA” fats, oils, waxes, steroids (hormones)
 Chemical compounds that contain carbon,
hydrogen, and oxygen
 Used as stored energy, as biological
membranes and as waterproof coverings
 Formed from smaller molecules through
dehydration synthesis
 Any fat is constructed from two sub-units
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Glycerol
Fatty acids
FAT STRUCTURE
 Glycerol consists of a 3- carbon skeleton with
a hydroxyl group attached
 Fatty acid consists of a carboxyl group
attached to a long carbon skeleton, often 16
to 18 carbons long
SATURATED FATS
 Solid at room temp.
 Found in animal
products
 The hydrocarbon tail of
this lipid has carbon
atoms saturated with
hydrogen at each bond
site
 Contains no double or
triple bonds between
carbon atoms
UNSATURATED FATS
 Liquids at room temp.
 Found in plant & fish
oils & legumes
 The carbons are not
saturated with
hydrogen bonds
 There is at least one or
more double or triple
bonds between carbon
atoms (ex. C=C)
FOODS CONTAINING FATS
Lipids
 Meats
 Nuts
 Oils
 Butter
 Milk
 *Provide 9 cal/gram of
food energy
PROTEINS
 Organic polymers that contain carbon,
hydrogen, oxygen and nitrogen
 Used for:
1. structure--the protective skin (ex. Hair and
nails) and muscle tissue of animals
2. antibodies--to help fight disease
3. enzymes—speed up reaction in both plants
and animals
 Formed from the bonding of monomer
building blocks called amino acids
AMINO ACIDS
 Built like a sandwich
 One slice of bread
must be an amine
group (-NH2)
 The other side must
be a carboxyl group
(COOH)
 Held together by
peptide bonds
 R-group varies from
protein to protein
SOURCES OF PROTEIN
Proteins
 Meats
 Nuts
 Milk/Cheese
 Fish
 Beans (amino acids)
 Rice (amino acids)
 Provide 4 cal/gram of
food energy
NUCLEIC ACIDS
 Macromolecule monomer
containing H, O, N, C, and
P
 Nucleic acids are
polymers of nucleotides
 Nucleotides = 5-carbon
sugar combined with a
phosphate group and
nitrogenous base
 Nucleic acids store and
transmit genetic info
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1. Ribonucleic Acid (RNA)
2. Deoxyribonucleic Acid
(DNA)
NUCLEIC ACIDS
 RNA = sugar is ribose
 DNA = sugar is
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deoxyribose (ribose
minus an oxygen)
4 nitrogenous bases
1. adenine
2. guanine
3. cytosine
4. thymine