Download Biomolecules

Carbohydrates, Lipids, Proteins
AKA “macromolecules”

Students will use manipulatives to understand
the shape of a carbohydrate monomer, a
polymer, a lipid and a protein.
1.
2.
3.
4.
5.
Monomers are ________
Polymers are _________
_______ are the monomers that join to make
carbohydrates
______ are the monomers that join to make
lipids
_____ are the monomers that join to make
proteins
1)
2)
3)
SUGARS (3 types)
Monosaccharides – are 1 sugar in length.
Examples: glucose, galactose, fructose
Disaccharides – are two simple sugars
bonded together. (cannot be longer or
shorter)
Polysaccharides – are greater than 2
simple sugars joined together.
Examples of polysaccharides: Starch from
plants;
And glycogen (starch stored in animals);
cellulose, a tough, flexible plant starch that
gives a plant strength & rigidity.

Galactose
- Function in the body to store energy long
term.
- Primary Component of: Lipids are an
important part of cell membranes.
- Lipids make up some hormones such as
steroids.
- EXAMPLES: butter, oils (in daily life)
-
Building blocks of lipids are fatty acids +
glycerol.
Building blocks = amino acid monomers.
Functions:
a.) build and repair muscles and other types of
tissues.
b.) Enzymes are made of proteins. Enzymes
speed up bodily processes like digestion.
c.) Component of cell membranes.
d.) Many hormones are made of proteins
Example: Insulin
General structure of amino acid:
Which foods contain
simple sugars?
Which foods contain
complex sugars?
SIMPLE SUGAR (like
glucose)
COMPLEX SUGAR (like
starch)
Benedicts TEST
 1. Need boiling water
 2. Blue is beginning
color
 3. Any other color is
evidence of a positive
test for a
monosaccharide
Iodine test
 1. Use at room
temperature
 2. Brown is beginning
color.
 3. Dark purple to black
is evidence of a
positive test
 Read
thru lab
 Create/ draw the data table you
use. This is where you will record
your qualitative observations!
 I will demonstrate the tests so you
see how to conduct the
investigation.
 Take
only a small amount of
the “food” so other classes
have enough.
 Handle glassware carefully!