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

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

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

4. 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

5. 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++++

6. 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.

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

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

9. 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