Macromolecules Introduction 􀁡Four classes 􀁠carbohydrates 􀁠proteins 􀁠lipids 􀁠*nucleic acids * not studied

Carbohydrates CHO 􀁡glycosidic linkage is between 2 sugars groups 􀁠monosaccharides 􀁠disaccharides 􀁠*oligosaccharides(not studied) 􀁠polysaccharides

Carbohydrates, cont. 􀁡Monosaccharides􀁠glucose, fructose, galactose 􀁡Disaccharides􀁠maltose (glucose-glucose)􀁠lactose (glucose-galactose)􀁠sucrose (glucose-fructose) 􀁡Polysaccharides enzymes 􀁠starch (potato starch maltose)

Carbohydrates Reducing Sugars Redox 􀁠red = reduction (gain electrons) 􀁠ox = oxidation (lose electrons) 􀁡reducing sugar - reducing agent, donates electrons to reduce a molecule 􀁠all monosaccharides, some disaccharides

Benedict’s Test for Red. Sugars Cu ++ with red. Sugar gives Cu + + (reduced) and Sugar(ox) Benedicts 􀁡Procedure:boil solution for 3 minutes(2ml substance + 2ml Benedict’s) 􀁡􀁠 blue -ve 􀁠 green + 􀁠 yellow ++ 􀁠 orange +++ 􀁠 red/brown++++

Proteins CHON 􀁡monomer 􀁠amino acid, 20 􀁡amino acid structure 􀁠central C atom, amino group, carboxyl group, H atom, R group 􀁡peptide bond is between 2 a.a.

Carbohydrates Iodine Test for Starch Procedure:􀁡1 ml Iodine + 2 ml substance 􀁡results 􀁠blue-black +ve 􀁠yellow-brown-ve

Biuret Test for Proteins 􀁡Procedure Mix 2ml substance + 2 ml Biuret 􀁡results 􀁠light blue - ve 􀁠slight purple + 􀁠deep violet ++

Sudan IV Test Procedure 􀁡oil + water = emulsion 􀁡add Sudan IV, which layer does it stain? 􀁡add detergent (emulsifier), what happens? 􀁠oil droplets are suspended in water