Biology Chapter on Macromolecules

Molecules primarily made of carbon, often bonded to hydrogen, oxygen, and nitrogen.

A simple organic compound with one carbon atom bonded to four hydrogen atoms, abundant in natural gas.

Specific groups of atoms in organic compounds that influence chemical reactions and properties.

A functional group consisting of an oxygen atom bonded to a hydrogen atom, found in alcohols.

A functional group made of a carbon double-bonded to an oxygen and also bonded to a hydroxyl group, found in proteins.

Large biological molecules, including carbohydrates, proteins, and nucleic acids, made of smaller units called monomers.

A chemical reaction that links monomers to form polymers by removing a molecule of water.

The process of breaking down macromolecules into monomers by adding water.

Four main types: carbohydrates, lipids, proteins, nucleic acids.

Molecules that include sugars and sugar polymers, serving as energy sources.

Simple sugars that are the monomers of carbohydrates, cannot be further broken down.

Molecules with the same formula but different structures, leading to different properties.

Sugars made of two monosaccharides joined by a dehydration reaction.

A disaccharide made from glucose and galactose, known as 'milk sugar.'

A disaccharide formed from two glucose molecules, used in brewing and candy.

The most common disaccharide, made of glucose and fructose.

A sweet syrup made by converting glucose in corn syrup to fructose.

A storage polysaccharide in plants, made of glucose monomers.

A polysaccharide that stores excess glucose in animals.

A strategy for athletes to consume starchy foods before an event.

The most abundant organic compound, forming plant cell walls.

Cellulose that aids in digestion but provides no nutrients.

Complex carbohydrates made of long chains of monosaccharides.

A common steroid and key component of cell membranes.

Synthetic variants of testosterone used to treat muscle-wasting diseases.

Monomers that link together to form proteins, totaling 20 kinds.

A long chain of amino acids linked by peptide bonds.

The bond that links adjacent amino acids together in proteins.

Proteins that act as catalysts to speed up chemical reactions.

Proteins that provide support and shape to cells and tissues.

The unique three-dimensional form that determines a protein's function.

Hydrophobic molecules that include fats and steroids; not polymers.

A fat formed from glycerol and three fatty acids through dehydration reactions.

Fats with all fatty acid tails saturated; usually solid at room temperature.

Fats with one or more unsaturated fatty acids, usually liquid at room temperature.

Process adding hydrogen to unsaturated fats, turning them into saturated fats.

Unhealthy fats created by hydrogenation; often hidden in processed foods.

Essential fats found in fish and nuts that promote heart health.

A functional molecule composed of one or more polypeptides that perform tasks in cells.

A genetic condition caused by hemoglobin misfolding, affecting oxygen transport in blood.

Misfolded proteins that induce normal proteins to misfold, causing brain disorders.

Macromolecules that store genetic information and instructions for protein synthesis.

The genetic material that carries instructions, structured as a double helix.

Monomer units of nucleic acids, composed of sugar, phosphate, and a nitrogenous base.

Specific pairings of nitrogenous bases in DNA: A with T and G with C.