4 Macromolecules Flashcards

Study Notes

Macromolecules Overview

Four primary macromolecules: Carbohydrates, Lipids, Proteins, Nucleic Acids.
Composed of different elements:
- Carbohydrates: Carbon, Hydrogen, Oxygen (CHO) in a 1:2:1 ratio.
- Lipids: Carbon, Hydrogen, Oxygen, Phosphorus (CHOP).
- Proteins: Carbon, Hydrogen, Oxygen, Nitrogen (CHON).
- Nucleic Acids: Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus (CHOPN).

Carbohydrates

Divided into three main types:
- Monosaccharides: Simple sugars like glucose, fructose, galactose.
- Disaccharides: Two sugar units requiring digestion, e.g., table sugar.
- Polysaccharides: Multiple sugar units, including starch (storage) and cellulose (structural).

Lipids

Energy-rich compounds such as fats, oils, and waxes.
Provide long-term energy and serve as the primary fat source in the body.

Proteins

Composed of twenty different amino acids.
Make up over 50% of cell dry mass.
Enzymes, which are special proteins, act as catalysts to speed up chemical reactions.

Nucleic Acids

Include DNA (deoxyribonucleic acid) and RNA (ribonucleic acid).
DNA stores genetic information in a double helix structure, composed of nucleotides.
RNA plays a crucial role in protein synthesis and is single-stranded.

Monosaccharides

Simplest carbohydrate form, consisting of a single sugar molecule.
Found in products like corn and maple syrup.

Disaccharides

Formed from two monosaccharides and require digestion for absorption.
Example includes sucrose (table sugar).

Polysaccharides

Composed of three or more monosaccharides.
Types include structural polysaccharides (like cellulose) and storage polysaccharides (like starch).

Specific Polysaccharides

Starch: Storage form of glucose in plants, easily broken down by animals.
Cellulose: Structural component in plants, serves as dietary fiber, not digestible by many animals.
Glycogen: Energy reserve polysaccharide in animals and fungi for glucose storage.
Chitin: Structural polysaccharide in arthropod exoskeletons, indigestible by most animals.

Lipid Types

Triglycerides: Common form of fat in foods and the body, consisting of three fatty acids attached to glycerol.
Phospholipids: Contain two fatty acids and a phosphate group, creating hydrophilic and hydrophobic regions.
Saturated Fats: Fatty acid chains without double bonds, solid at room temperature, primarily animal sources.
Unsaturated Fats: At least one double bond present, generally liquid at room temperature, found in plant oils, beneficial for heart health.

Amino Acids

Building blocks of proteins, characterized by amino and carboxyl groups.

Chemical Bonds

Peptide Bonds: Covalent bonds linking amino acids in proteins.

Nucleotides

Basic units of nucleic acids, consisting of a sugar, phosphate, and one of four bases (in DNA).

Additional Notes

Hydrophobic substances do not mix well with water due to lack of affinity.
Enzymes reduce activation energy needed for reactions, facilitating metabolic processes.

Description

Test your knowledge of the four macromolecules: carbohydrates, lipids, proteins, and nucleic acids with these flashcards. Each card provides definitions and essential characteristics to help you understand their roles in biology.