Dehydration Synthesis (Condensation Reaction) Hydrolysis Is how larger molecules are Is how larger molecules are Removing water Polymers Monomers Adding water Built up Broken down Starch glucose+ glucose+ glucose Glucose + fructose  sucrose. Built Up Broken Down by by Removing Water Adding Water So bonds can be made between So bonds in monomers Polymers To build up Are broken down into Polymers Monomers for example For example Glucose + fructose  Sucrose Starch Glucose+ glucose+ glucose

Carbohydrates Short Term Energy Monosaccharide Disaccharide Foods Used for Pasta Fruit Milk Short Term Energy Different levels of complexity Means 1 sugar Means 2 sugars Means many sugar Monosaccharide Disaccharide Polysaccharide examples examples examples Glucose Fructose Sucrose Maltose Lactose Galactose Chitin Starch Cellulose Glycogen Found in arthropods for Found in plants for Found in plants for Found in animals for Exoskeleton Glucose Storage Cellulose Glucose Storage Glucose Lactose 1:2:1 Pasta Structure Energy Galactose Fruit Glycogen Sugar Starch Sucrose chitin Short term energy storage Fructose Cellulose Disaccharide Cell wall Polysaccharide Exoskeleton Monosaccharide Milk

Cardiovascular Disease ( Heart attack) foods Lipids Are used for 1. Avacado 2.Butter 3. 1. Long Term Energy Storage 2. Insulation 3.Protection 4.Chemical Signals All lipids are Hydrophobic (Which means they do not mix with water) 4 groups or classes of lipids are Triglyceride Phospholipid Bilayer Waxes Steriods Made of Goes towards the inside away from water Used for have 4 fused rings and makes up Glycerol and 3 fatty acids Protection Hormones Cholesterol Which can be Hydrophobic Saturated Unsaturated Examples Component of Hydrophilic Cell Membrane Solid at room temp, and contains Liquid at room temp and contains Testosterone If there is too much it can lead to Goes towards the outside toward water Estrogen Single Bonds Double Bonds Cardiovascular Disease ( Heart attack) Examples Oils Fats

Lipid word bank: Oils Triglyceride Hydrophobic Steroids Cholesterol Insulation Cell membranes Protection Testosterone Unsaturated Butter Waxes Fatty acids Estrogen Saturated Long term energy storage Hormones Component of cell membrane fats Avacado Phospholipids Bilayer Glycerol No double bonds between the carbons Cardiovascular Disease ( Heart Disease) Hydrophobic Tails At least one double bond between the carbons Cell membrane Hydrophilic Head Chemical Signals

Determines how the protein will fold Foods Shape of protein determines Proteins 1. Meat 2.Eggs 3.Dairy 4. Beans Function Used for 1. Structure 2. Hormones 3. Enzymes When the shape changes it is called Made up of Denaturation Amino Acids Which can be caused by Which have the following chemical structure(draw) 1. pH 2. Temperature Organized into 4 levels of structure Build up by forming Peptide Bonds 1° Order of Amino Acids To make polypeptides which can then form The “R” group is the variable side group 2° Folding of Amino Acids Determines how the protein will fold Protein 3° Folding 3D 4° More than one Polypeptide

Word bank for proteins: Peptide bonds 20 amino acids Proteins Meat Hormones (chemical signals) Denature Folding of amino acids (alpha helix and beta sheets) pH Folding into 3D structure to get function Structure (hair and nails) Dairy Eggs Beans More than one polypetide chain Function Temperature Enzymes Order of amino acids Determines how the protein will fold

Test for Organic Molecules Use indicators To Test for Carbohydrates Protein Lipids Mixed with On paper it will Buriet Waxy Glucose Starch Positive results Negative results Mixed with Mixed with Benedicts Iodine Purple Stays Blue Sudan Red + Positive results Negative results it will Heat Dark Purple/ Black Stays yellow or light orange Spotted Positive results Negative results Word Bank Biuret Solution Heat for 5 min Orange Proteins Stain red Make it look waxy Purple brown Blue Benedict’s Solution Starch Simple monosaccharaides Iodine Blue/black Lipids Sudan Red Orange Stays Blue

Enzymes ( NOT ON OUR TEST) Are made of Effected by It works by They function as What the enzyme binds Causes In binds in the area called the To Leads to Active site Denaturation Loss of function Reduce activation energy Protein Temperature substrate pH Catalyst Speed up a reaction