The Structure and Function of Macromolecules

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Macromolecules Biology CP.

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Presentation transcript:

The Structure and Function of Macromolecules Chapter 5 Part 1 Unit 1

Macromolecules Polymer: long molecule consisting of monomers 3 Groups: Carbohydrates Proteins Nucleic Acids

Synthesis and breakdown of polymers Two Classes: Dehydration Reaction joins monomers by taking H2O out requires energy & enzymes Hydrolysis use H2O to break apart monomers H & OH group attach where the covalent bond used to be

Carbohydrates Monosaccharides: simplest carb. Disaccharide: Molecular formulas multiples of CH2O Contains carbonyl groups and hydroxyl groups Aldose or ketones depending on arrangement glucose Disaccharide: 2 monosaccharides joined by glycosidic linkage Maltose, lactose, sucrose

Polysaccharides: hundreds of monosaccharides joined by glycosidic linkages Storage: Starch: polymer of glucose Energy storage in plastids Amylose: simple starch Amylopectin: complex starch Glycogen: storage in animals Stored in liver and muscle cells Depleted in a day

Polysaccharides continued: Structural: Cellulose: component of cell walls Polymer of glucose with different glycosidic linkages than starch Cannot be broken down by animals “insoluble fiber” Chitin: Used in arthropod exoskeleton and fungal cell walls

Lipids Nonpolar; hydrophobic Groups: Structure: glycerol + fatty acid fats phospholipids steroids Structure: glycerol + fatty acid Triacylglycerol 3 fatty acids linked to glycerol

Functions Energy storage Cushion organs Insulates body very rich, 2x carbohydrates Cushion organs Insulates body Waterproof covering

fats Saturated Unsaturated most animal fats solid at room temp. contributes to cardiovascular disease (atherosclerosis) = plaque deposits Unsaturated plant & fish fats, vegetable oils liquid at room temperature Hydrogenated vegetable oils Trans fats: unsaturated fats with trans double bonds (more of a health risk)