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

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

3. 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

4. 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

5. 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

6. 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

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

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

9. 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)