4 Main Macromolecules

Question 1

Carbohydrates purpose and examples

Answer 1

Fast source of energy
Ex:carbo loading
Ex: glucose lactose cellulose

Question 2

Lipids purpose and examples

Answer 2

Store energy and insoluble in water or used in cellular membranes
Ex: triglycerides (unsat, sat, and trans fat)

Question 3

Proteins purpose and examples

Answer 3

Structural parts of cells
Ex: muscles, bones, tendons

Question 4

Nucleic acids purpose and examples

Answer 4

Included in DNA and RNA
Forms genetic code of living things

Question 5

Monomers

Answer 5

Are smaller units of macromolecules that can be bonded together and form chains
Ex: a monosaccharide (one sugar)

Question 6

Polymers

Answer 6

When multiple monomers are chained together

Question 7

Macromolecules containing

Answer 7

Carbon, hydrogen, sulfur phosphorus and nitrogen

Question 8

Dehydration synthesis

Answer 8

The assembling of macromolecules that form a bond by removing a hydroxyl OH group from one polymer and a H from another. ( water becomes a waste product )

Question 9

Hydrolysis

Answer 9

Disassembling macromolecules is by water being added and the water splits into OH and H and each join a polymer then the polymers separate (requires enzymes)

Question 10

Naming of carbohydrates

Answer 10

Carbs usually use a “ose” ending
Ex: glucose, lactose, cellulose

Question 11

Simple sugars

Answer 11

A type of carbohydrate the contains one or two monomer units aka monosaccharide and disaccharide

Monosaccharides are also know as reducing sugars (by giving copper an electron)

Question 12

Complex sugars

Answer 12

Another type of carbohydrate that contains more than 3 monomer units ( or simple sugars) bonded together called polysaccharides

Question 13

Benedict solution

Answer 13

This allows us to test reducing sugars aka monosaccharides aka simple sugars when present solution turns from blue to red/orange

Question 14

Common ratio of sugar unit in monosaccharides

Answer 14

C_ H_ O_

Carbohydrates = carbo hydrates

Carbon, hydrogen, oxygen

Present in all carbohydrates but arranged in different orders to make up different carbohydrates

Question 15

Examples of complex carbs

Answer 15

Starchy veggies like potatoes peas corn and whole grains (these contains lots of nutrients least impact on blood sugar)

Question 16

Iodine solution

Answer 16

Used to test complex sugars when present solution turns yellow to black

Question 17

Micronutrients

Answer 17

Nutrients received in small amounts like vitamins A B C

Question 18

Phospholipids

Answer 18

Contains a hydrophobic tails (two) and one hydrophilic head perfect for cellular membranes

Question 19

Triglycerides

Answer 19

Contains glycerol and three fatty acids

Glycerol usually stays consistent in all triglycerides but the composition of the three fatty acids are different

Question 20

Saturated fat

Answer 20

No double bonds between carbon atoms in the fatty acid chain

Are solid at room temperature and due to single bonds this makes them very stable and hard to break down

Ex: butters

Question 21

Unsaturated fat

Answer 21

Has double or triple bonds between carbon atoms

Double bonds are unstable and this allows it to be liquid at room temperature making it easier for the body to break down
Ex: oils

Question 22

Trans fat

Answer 22

Unsaturated fats that have extra hydrogen molecules added. The hydrogen molecules break apart the double and triple bonds this makes them solid at room temperature because they are becoming more saturated

Causes to many health problems

Question 23

Cholesterol

Answer 23

Fat like and waxy material in your blood that can build up in your artery walls

Question 24

Sudan Iv

Answer 24

Used to test lipids if lipids are present solution will turn reddish/orange

Question 25

HDL

Answer 25

High density lipoprotein called good cholesterol because it carries to bad cholesterol to the liver to break it down

HDL is usually made by your body

Question 26

LDL

Answer 26

Low density lipoprotein called bad cholesterol this makes up 70% of the cholesterol we get from food that is highly saturated including trans fats is LDL

Question 27

Amino acids

Answer 27

Monomers of proteins and contain nitrogen unlike lipid and carbs

Contains a central carbon and bonded to a R group Carboxyl group and Amine Group

The differences of each amino acid is the R group

Question 28

Making peptides

Answer 28

Amino acids bonding by dehydration synthesis creating a peptide bond between aminos acids and water as a waste product

Question 29

Polypeptides

Answer 29

Chains of amino acids bonded together and changing a singular amino acid can change the entire protein structure and function

Are very flexible and can twist and fold into shapes making the proteins suitable for their job

Question 30

Denatured proteins

Answer 30

Exposing heat and radiation or change of pH to proteins causing them to get denatured ( changing its shape ) which then causes it to lose what it’s intended to do.

Question 31

Biuret solution

Answer 31

Used to test proteins if proteins are present then the solution will change from blue to purple

Question 32

Nucleotides

Answer 32

Are the monomers of Nucleic acids
Are there 4 different nucleotides that combine that make up all DNA

Question 33

Example of simple carbs

Answer 33

Usually found in processed foods but can be present in non processed food

Ex: milk, fruits, soda, candy