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Comparing Macromolecules (Biomolecules)
Type of Macromolecules
Elements
Monomers
(building blocks)
of
Macromolecule
Structure of Monomer
Function
Carbohydrate
Ring shape
Found in food sources
such as…
Sugar
 Pasta
 Cereal
 Bread
Examples include….







Fructose – fruits
Glucose – produced
C, H, O
during photosynthesis 1:2:1
Starch – plants storage
Glycogen – animals
storage
Cellulose – plant cell
walls
Chitin – fungi cell walls
Monosaccharidesimple sugars
Disaccharide- 2
monosaccharides
bonded
Polysaccharideslong chain of
monosaccharides

Energy storage and release
(short-term)

Build structures like cell
walls of plants (made of
cellulose) or cell walls of
fungi (made of chitin)
Glycerol
+
fatty acid
(known as
triglycerides)
Lipid
Found in food sources
such as…
Butter
 Oils
 Crisco
Examples include….





Wax
Oils
Steroids
Membrane
C, H, O
Saturated- fatty
acid tail is
saturated with
hydrogen and
straight (solids at
room temp)
Unsaturatedfatty acid tail
contains double
bonds and is bent
(liquids at room
temp)
Long chains
E-shaped

Long-term energy storage

Build membranes in cells
(phospholipids)

Make up some hormones

Provide insulation
Comparing Macromolecules (Biomolecules)
Type of Macromolecules
Elements
Monomers
(building blocks)
of Macromolecule
Structure of Monomer
Function
Protein
Found in food sources
such as…




Meats
Eggs
Fish
Beans
Examples include…..





Collagen
Keratin
Cartilage
Antibodies
Enzymes
Amino acids
C, H, O, N
Amino acids have
3 parts
 Amino group
(NH2)
 Carboxyl group
(COOH)
 side chain
(R group)

build structures (hair, nails,
horns, muscles)

enzymes proteins speed up
chemical reactions & control
metabolism

Help cell growth and
development

Antibodies are proteins made
by immune system.
Nucleic Acid
Found in food sources
such as…
All types of foods from
living things.
Examples include….


DNA
RNA
Nucleotide
C, H, O, N,
P
Nucleotides have
3 parts:
 Phosphate
 Sugar
 Nitrogen base

Store genetic information
for cell activities

Information for making
proteins
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