1. Macromolecule Notes Atom C Carbon Molecule C6H12O6 Glucose
Big molecule
Polymer
made up of many subunits (monomers) stuck together

2. ORGANIC MACROMOLECULES:
LIPIDS
CARBOHYDRATES
PROTEINS
NUCLEIC ACIDS
BIG

3. Inorganic vs. Organic Organic Compounds: contain carbon
Inorganic Compounds: don’t have carbon
Examples: water

4. All of these macromolecules are
Made of Carbon
usually 100s or 1000s of C’s
They are formed by connecting smaller molecules (monomers) together to form larger chains (polymers)

5. LIPIDS
Fats
Oils
Waxes
Steroids
Phospholipids

6. Lipids

7. LIPIDS Very different properties than water (insoluble in water)
Fatty acid chains
LIPIDS
glycerol
Very different properties than water (insoluble in water)
Monomer = glycerol + fatty acids
Used for
energy storage
Insulation
Protective coatings in all cell membranes around cells
Chemical messengers (lipid hormones)

8. Fatty acid chains
LIPIDS
glycerol
Monomer: glycerol + fatty acid chain

9. LIPIDS: Saturated or Unsaturated Fat

10. UNSATURATED FAT Olive oil, avocado, nuts Liquid at room temperature
Not saturated with H’s/ has double bonds
Better for you!

11. SATURATED FAT Animal fat, butter Solid at room temperature
Saturated (covered with H’s/ has all single bonds)
Worse for you

12. Is this fat saturated or unsaturated?

13. Lipids Lab Does that food contain lipids?
Lipid Test
Get a paper towel & title it lipids lab
Write the name of the foods that you are going to test on the paper towel
Rub the food below the written name
Allow to dry
Hold up to light: transparent = contains lipids
Write which foods contain lipids

14. At the bottom of today’s notes, write a summary and underli--
At the bottom of today’s notes, write a summary and underli--**.ne these words
Monomer
Polymer
Inorganic
Organic
Lipid
Saturated fat
Unsaturated fat
Glycerol
Fatty acid
Then explain what your discovered in today’s lipid lab

15. Ch 6 vocab part 3 (6.3) Monomer Polymer Lipid Saturated Fat
Unsaturated Fat
Nonpolar
Glycerol
Fatty Acid

16. Carbohydrates
Sugars, starches, cellulose

17. Provide shape/structure to plants
CARBOHYDRATES
energy
Provide shape/structure to plants
Monomer: monosaccharide (like glucose)

18. MONOSACCHARIDES (Simple Sugars)
Glucose
Fructose

19. DISACCHARIDES (Simple Sugars)
Sucrose

20. DISACCHARIDES (Simple Sugars)
SUCROSE =
Fructose + Glucose

21. POLYSACCHARIDES (complex carbohydrates)

22. POLYSACCHARIDES (complex carbohydrates)
Starches (pasta, bread, potatoes)
glycogen (stored carbohydrates in muscle & liver)
Cellulose (fiber in celery & plants)
All of these are made from lots of glucose units

23. Review questions
True or False: Sugars are covalently bonded polar molecules
Small organic molecules that are linked together make up a __________.
True or False: A disaccharide is a type of lipid.
True or False: The simplest carbohydrates are polysaccharides.

24. Tonight’s Vocab HW (not all words are bolded in the book)
Carbohydrate
Monosaccharide
Disaccharide
Polysaccharide
define the following as a mono-, di-, or poly- saccharide:
Glucose
Sucrose
Starch
fructose
Word Definition Picture

25. Carbohydrate Lab conclusion:
Test results revealed that honey was a _____saccharide
oats were a _____saccharide
apple juice was a _____saccharide
powdered sugar was a _____saccharide
Gatorade a _____saccharide

26. Lab conclusion:
Test results revealed that
honey was a monosaccharide
oats were a polysaccharide
apple juice was a monosaccharide (fructose) and polysaccharide (cellulose)
powdered sugar was a disaccharide (sucrose) and
polysaccharide (starch)—just a little
Gatorade a monosaccharide (glucose and fructose)
and disaccharide (sucrose)

27. Lab Quiz Only write your answer.
Is it a monosaccharide, disaccharide or polysaccharide:
Glucose C6H12O6
Starch
What does it mean if Benedicts test changes colors (turns from blue to orange)?
What does it mean if iodine test changes colors (turns from yellow to blue/black/purple)?
A solution has NO color change in Benedict’s or iodine test. What can you conclude?
Monosaccharides, disaccharides, & polysaccharides are examples of ________________

28. PROTEINS (are made from: C,H,O,N,S)
USES: Carries out various functions in our body such as:
Movement
Structure
Regulation
Appearance
Transport
Nutrition
Defense
And more….

29. Protein Used for Pigments (like melanin) Control color of skin
Actin/Myosin in
muscle
MOVEMENT
Collagen—in bones, ligaments, tendons, cartilage
STRUCTURE
Enzymes
control chemical reactions REGULATION
Pigments (like melanin)
Control color of skin
APPEARANCE

30. Protein Used for Hemoglobin TRANSPORT of oxygen Casein in milk
Stores amino acids (NUTRITION)
Antibodies in the immune system
DEFENSE against pathogens (bad things)

31. Protein Used for
Hemoglobin………TRANSPORT

32. Building blocks of proteins= amino acids
monomer = amino acid
polymer = protein
2 amino acids join with a peptide bond
There are only 20 amino acids
The # and order of amino acids determine which protein will form

33. Tricks we have learned so far….
examples
meaning
“homo” or “homeo”
“hetero”
“auto”
“Mono” or “uni”
“Di” or “bi”
“Poly” or “multi”
Carbohydrates often end in “-ose”

34. Enzymes (a type of protein)
Blanks:
Active site
Substrate
Enzyme
Speeds up a chemical reaction by decreasing the activation energy
“-ase” example: lactase, helicase, protease

35. Nucleic Acids Store genetic information in the form of a code
Information for making proteins
Made up of Nucleotides:
Monomer= nucleotide
Polymer = nucleic acid
DNA= code to form proteins.
Deoxyribose Nucleic Acid
RNA helps form proteins
Ribose Nucleic Acid

36. Macro-molecule/
Polymer
Monomer
Examples of foods
Examples in your body
Uses/ Functions
Lipid
Glycerol
+ Fatty Acid
Saturated fat, junk food, unsaturated fat, avocados, butter, almonds, nuts
Oils, waxes, cholesterol, hormones, phospholipids
Energy, insulation (heat), protective coating of cell
Carbo-hydrate
Monosaccharide (glucose or fructose)
Bread, sugar, oats, honey, potato, starch, cellulose, sucrose, lactose, fructose
Glucose
glycogen
Energy,
shape/structure of plants
Protein
Amino acids
Chicken, ribs, nuts, egg, beans, milk
Pigments
Antibodies
Hemoglobin
Enzymes
Collagen
Actin/myosin in muscles
Movement/muscles, appearance, growth, structure, nutrition, energy, defense
Nucleic Acid
Nucelotides
Any food from a living thing that is not processed
DNA, RNA
Genetic information, Instructions/codes to form proteins

37. Does that food contain protein?
Biuret’s Test
Set up a control group and an experimental group in test tubes, each with 2 mL fluid
Control: water
Experimental: protein
Put 8 drops biuret’s into each (wear goggles)
Observe color change
If the experimental does not change color, then warm it for 10 seconds in a WARM (not hot) water bath and check again.

38. Ch. 6 Vocab Part 5 (6.3) Protein Amino Acid Hemoglobin Antibodies
Enzyme
Substrate
Active site
Actin & Myosin
Peptide Bonds
Nucleic Acid
Nucleotide
DNA
RNA

39. ORGANIC MACROMOLECULES:
LIPIDS
CARBOHYDRATES
PROTEINS
NUCLEIC ACIDS
BIG

40. LIPIDS
Fats
Oils
Waxes
Steroids
Phospholipids

41. Macromolecule/
Polymer
Monomer
Examples
Uses/ Functions
Lipid
Glycerol + Fatty Acid
Saturated fat, oil, waxes, junk food, unsaturated fat, avocados, steroids (hormones), butter, almonds, phospholipds, nuts
Energy, insulation (heat), protective coating of cell
Carbohydrate
Monosaccharide (glucose or fructose)
Bread, sugar, oats, honey, beans, potato, starch, cellulose, glycogen, sucrose, lactose, fructose
Shape/structure of cell wall, energy
Protein
Amino acids
Chicken, ribs, nuts, egg, beans, milk, pigments, antibodies (immune system), hemoglobin, enzymes, collagen (bones), actin/mysoin in muscles
Movement/muscles, appearance, growth, structure, nutrition, energy, defense
Nucleic Acid
Nucelotides
DNA, RNA
Instructions/codes to form proteins, genetic information

42. Macromolecule/
Polymer
Monomer
Examples
Uses/ Functions
Lipid
Glycerol + Fatty Acid
Fats, oils, waxes, some hormones (steroids), phospholipids, saturated fats, unsaturated fats
Energy, insulation, protective coating, chemical messengers
Carbohydrate
Monosaccharides (glucose or fructose)
Starch (bread), monosaccharides, polysaccharides, sugar, glucose, fructose, sucrose, glycogen, cellulose
Energy, shape/structure of organism (plant cell wall)
Protein
Amino acids
Hemoglobin, milk, meat, enzymes, antibodies, collagen (bones), melanin (pigement), muscles (actin & myosin)
Appearance, movement, structure, bodily functions, defense
Nucleic Acid
Nucleotides
DNA, RNA
Genetic information,
Instructions for building proteins

43. Break apart polymers by Hydrolysis Reaction
To break apart polymers, water is broken and an OH is added to one end and a H to the other end.

44. Connect monomers by Condensation Reaction
To connect monomers, water is released because a H from one end comes off and an OH from another end comes off.

45. More Condensation reactions to make macromolecules