Break Up And Make Up Of Macromolecules

Question 1

Macromolecules - polymers & monomers

Answer 1

Macromolecules are also known as polymers. Polymers are made up of long chains/networks of smaller molecules called monomers. These macromolecules can have molecular weights ranging from a few thousand to millions of gmol-1. Polymers can occur naturally or be manufactured (hair, proteins, carbohydrates, lipids, and DNA).

Question 2

gmol-1

Answer 2

g (grams), mol (quantity of atoms), -1 (per second)

Question 3

Protein - break up and make up

Answer 3

The peptide bonds in proteins can be broken down in the body to release amino acids. Amino acids can join together to form proteins.

Question 4

Building chains

Answer 4

Once the chain of amino acids join together, the polymer (protein) can fold over, depending on what it is needed for.

Question 5

Primary protein structure

Answer 5

Sequence of a chain of amino acids.

Question 6

Secondary protein structure

Answer 6

Local folding of the polypeptide chain into helices or sheets: alpha (a) helix, beta (b) pleated sheet.

Question 7

Tertiary protein structure

Answer 7

3D folding pattern of a protein, due to side chain interactions (B-pleated sheets & a-helices together).

Question 8

Quaternary protein structure

Answer 8

Protein consisting of more than one amino acid chain (e.g. haemoglobin).

Question 9

Rebuilding proteins

Answer 9

Proteins can be broken down and reformed by combining the amino acids in a different combination.

Question 10

Condensation reaction - forming disaccharides and polysaccharides

Answer 10

Polysaccharides are formed by combining three or more monosaccharides through a condensation reaction. During this process, the hydrogen atom (H) from one monosaccharide and the hydroxyl group (OH) from another combine to form a water molecule (H2O) - it loses water. This process creates a covalent bond and creates a disaccharide. Adding more monosaccharides to the chain forms a polysaccharide. Each time a monosaccharide is added, H2O is produced (condensation).

Question 11

Joining monosaccharides to form a disaccharide

Answer 11

If two glucose molecules react, then the (H) of one molecule, and (OH) of another are released (H2O). The individual molecules are held together by a glycosidic bond.

Question 12

Condensation reaction - forming starch

Answer 12

Starch is formed when lots of glucose molecules undergo condensation reactions to bond with one another - forming long chains (glucose molecule chains).

Question 13

Hydrolysis reaction

Answer 13

Polysaccharides can be broken down into disaccharides or constituent monosaccharides through a hydrolysis reaction (adding water) and by using enzymes.

Question 14

Examples of a polysaccharide, disaccharide, and monosaccharide

Answer 14

Starch (polysaccharide) made up of long chains of glucose. Maltose (disaccharide) made up of two glucose molecules, and fructose (monosaccharide) a single sugar molecule.

Question 15

Lipids - ester bonds

Answer 15

Made from from fatty acids and glycerol joined through a condensation reaction. This forms an ester bond.

Question 16

Triglycerides

Answer 16

The form in which fat energy is stored in the adipose tissue. In the formation of triglycerides, 1 glycerol molecule is joined to 3 fatty acid molecules. Each fatty acid attaches to 1 of the glycerol’s 3 carbons through the oxygen atom (O) in the ester bond. The R-group of the fatty acid can be saturated/unsaturated. The process releases 3 water molecules (H2O).

Question 17

Formation of a triglyceride

Answer 17

3 fatty acids + 1 glycerol molecule —> 1 triglyceride molecule + 3 water molecules.

3 ester bonds formed

Question 18

Phospholipids - structure compared to triglycerides

Answer 18

1 glycerol, 2 fatty acids, and a phosphate group. Similar to triglycerides - 1 glycerol and 2 fatty acids connected to the glycerol via ester bonds. However, the 3rd fatty acid chain (in triglycerides), is replaced in phospholipids with a phosphate group covalently bonded to the glycerol.

Question 19

Lipids - enzymes

Answer 19

Lipids, in particular triglycerides, are the most common fat in the body. They are broken down using enzymes (lipases) to form fatty acids and glycerol.