1. Properties of Macromolecules

2. Smaller Molecules Large Molecule POLYMERMONOMERS linkage

3. Major Categories of Macromolecules Carbohydrates sugars, starches, cellulose (monomer = monosaccharide) (linkage = glycosidic) Proteins structural proteins and enzymes (monomer = amino acid) (linkage = peptide bond) Lipids fats, oils, waxes (monomer = fatty acid, glycerol) (linkage = ester) Nucleic acids DNA and RNA (monomer = nucleotide) (linkage = phosphodiester)

4. Carbohydrates (monosaccharide) (disaccharide) (polysaccharide) (monosaccharide) Starch (polysaccharide)

5. Proteins

6. Lipids common in animal fats (solid at room temp) common in vegetable fats (liquid at room temp)

7. Nucleic Acids nucleotides

8. DNA Double Helix – two complimentary strands Four nucleotide bases make up the chains of the double helix A–T T–A G–C C–G

9. DNA REPLICATION copying DNA so that it can be passed on

10. Iodine Test for Starch Iodine intercalates into the helical structure of starch polymers resulting in the color change from yellow to blue/black.

11. Benedicts Test for Reducing Sugar The copper ion contained within the reagent is reduced by reacting with the free aldehyde or ketone group present in all monosaccharides and some disaccharides. Heat in boiling water bath for 5 minutes. green orange brick-red brown low sugar amount high sugar amount

12. Biuret Test for Protein Biuret reagent contains copper ions that form of a tetra- coordinated cupric ion with amino groups participating in a peptide bond. This complex is violet or rose in color. (Rose color indicates the presence of short chain polypeptides.) The production of a yellow color indicates the presence of a strong acid that interferes with the accuracy of this test.

13. How to Extract DNA