Macromolecules Visual Notes PDF

## Macromolecules ### Covalently bonded * Structure determines function ### Jocelyn De Leon ### Carbohydrates * **Sugars** * Monomers: Monosaccharide * Ratio of monosaccharide: CH₂O * Glycosidic linkage * Many sugars end in -ose * **Sugar Polymers** * Poly...

## Macromolecules ### Covalently bonded * Structure determines function ### Jocelyn De Leon ### Carbohydrates * **Sugars** * Monomers: Monosaccharide * Ratio of monosaccharide: CH₂O * Glycosidic linkage * Many sugars end in -ose * **Sugar Polymers** * Polysaccharides * Polysaccharides have storage or structural roles * **Starch:** In plants - minimal energy storage * **Glycogen:** In animals - minimal energy storage * **Cellulose (Fiber):** In plants - makes up plant cell walls * **Chitin:** Makes up exoskeletons and cell walls of arthropods * **Makes up fungal cell walls** ### Lipids * Fats and oils * Waxes * Steroids * Phospholipids * Made up of CHO (nearly a 2:1 ratio) * No polymers * No affinity for water (except phospholipids) - Ester linkages * **Fats and Oils** * Glycerol + 3 fatty acids * Stores a high amount of energy * "Triglyceride" is a fat and oil * **Saturated vs Unsaturated Fats** * **Saturated Fats:** Solid at room temp - full of hydrogen to maximize extent * **Unsaturated Fats:** Liquid at room temp - not as many hydrogen atoms - "Kink" * **The purpose of fats and oils are = energy storage** * **Adipose cells:** store/hold fats (sac) * **Phospholipids:** Fatty acids + Glycerol * Non-polar tails * Polar head (hydrophilic) * Phosphate + 2 * **Steroids:** 4 fused rings * Cholesterol ### Proteins * Have very complex shapes (conformations) * 50% of the dry mass of a cell is protein * Proteins are important because: * Storage * Support * Communication * Transport * Movement * Defense * **Protein monomers:** amino acids * Skeleton of an amino acid: * R * H * COOH * **Peptide bonds** * **Protein polymers:** Polypeptides * **4 levels of protein structure** * 1: Order of amino acids * 2: alpha helix or beta pleated sheet * 3: overall 3D shape of one polypeptide * 4: overall 3D shape of multiple polypeptides * **Denaturation:** The loss of a structure of a protein - Unfolds, no longer does its job * **How to denature:** Neat changes in pH and other chemical factors * **Enzymes:** * **Case:** is an enzyme - activation energy - enzyme substrate * **ES:** ES + P * **Temperature** and **pH** affect the activity of enzymes * **Competitive inhibitor vs non-competitive inhibitor:** * **Blocks the active site** - changes the structure - the enzyme may recover - inhibitor (blocks) * **Changes structure** ## Lab ## Identification of Macromolecules ### A. Benedict's Test for Reducing Sugars * **Purpose:** Detecting sugars/reducing sugars in solutions * Determined by heat * **The water and mixed fruit juice were both non-reducing because there was no color change. However, the vanilla protein shake, apple juice and glucose were all reducing.** ### B. Iodine Test for Polysaccharides * **Purpose:** Detecting polysaccharides in a solution * Determined by adding iodine solution * **Starch water, milk and apple juice: neg. result** * **Starch and the chocolate shake: pos. result** ### C. Lipid Test * **Purpose:** Detecting lipids in a solution * Determined when a red layer formed * **Vegetable oil, milk and apple juice and mixed fruit juice have all positive results. Water is a negative result.** ### D. Biuret Test for Proteins * **Purpose:** Detecting proteins in a solution * Determined by purple color * **The egg albumin, milk, and chocolate protein shake: positive result** * **Water and mixed fruit juice: negative result**