1A

• What is the definition of macromolecules?

  Large molecules with 1000 or more atoms
• What are the four main types of macromolecules?

  Carbohydrates, proteins, fats/lipids, nucleic acids
• What are lipids made from?

  Fatty acids and glycerol
• Why are lipids not considered polymers?

  Because they are not made from repeated subunits
• What is the monomer of proteins?

  Amino acid
• What is the monomer of polysaccharides?

  Monosaccharide
• What is the monomer of nucleic acids?

  Nucleotide
• What are the characteristics of macromolecules?

  • Large molecules with high molecular mass
  • Include proteins, fats, polysaccharides, and nucleic acids
• What are the types of carbohydrates based on sugar units?

  1. Monosaccharides: 1 sugar unit
  2. Disaccharides: 2 sugar units
  3. Oligosaccharides: 3 to 10 sugar units
  4. Polysaccharides: 11 or more sugar units
• What is the general formula for monosaccharides?

  C_nH_2nO_n
• What is the formula for disaccharides?

  C_nH_2n-2O_n-1
• What is the formula for polysaccharides?

  (C₆H₁₂O₆)_n - (H₂O)_n = (C₆H₁₀O₅)_n
• What is the osmotic effect of monosaccharides?

  They have an osmotic effect and are water soluble
• How do disaccharides differ from monosaccharides in terms of glycosidic bonds?

  Disaccharides are joined by one glycosidic bond
• What is the taste characteristic of polysaccharides?

  They are not sweet
• What are the differences between monosaccharides, disaccharides, and polysaccharides?

  • Monosaccharides: 1 sugar unit, no glycosidic bond, water soluble
  • Disaccharides: 2 sugar units, 1 glycosidic bond, water soluble
  • Polysaccharides: 11 or more sugar units, many glycosidic bonds, water insoluble

  
• What are reducing sugars?

  Sugars that give positive results with Benedict’s test
• Which sugars are considered reducing sugars?

  All monosaccharides and disaccharides except sucrose
• What is the metabolic function of starch and glycogen?

  They serve as a source of energy
• What is the structural function of cellulose?

  It provides structural support in plant cell walls
• What are the characteristics of starch?

  • Energy storage
  • Insoluble and unreactive
  • Polysaccharide made of amylose and amylopectin
  • Linked by glycosidic bonds

  
• What is the difference between amylose and amylopectin?

  Amylose is unbranched, while amylopectin is branched

  
• What is the role of glycogen in the body?

  It serves as a quick energy store
• What are the components of triglycerides?

  • Composed of 3 fatty acids and 1 glycerol
  • Formed through ester bonds

  
• What is the significance of the dipolar nature of water?

  It allows water to dissolve ions and polar molecules
• What elements do lipids contain?

  Carbon, hydrogen, and oxygen
• Why are lipids considered hydrophobic?

  Because they cannot form hydrogen bonds with water
• What is the structure of saturated fatty acids?

  They have more hydrogen than carbon ratio

  
• What is the structure of unsaturated fatty acids?

  They have fewer hydrogen than carbon ratio

  
• What are the characteristics of phospholipids?

  • Major component of cell membranes
  • Composed of two fatty acids and a glycerol

  
• What are the advantages of using starch as a storage molecule?

  1. Polysaccharide made from many glucose molecules
  2. More compact for storage
  3. Low solubility, does not affect osmotic balance
  4. Rapidly hydrolyzed for quick energy release
• What are the similarities and differences between amylose and amylopectin?

  Similarities:

  • Both are polysaccharides
  • Both have alpha glucose as monomer
  • Both formed by condensation reactions

  
  

  Differences:

  • Amylose: unbranched, coiled
  • Amylopectin: branched

  
• What are the characteristics of reducing sugars?

  • Positive results with Benedict’s test
  • Have free functional groups (aldehyde or ketone)
  • All monosaccharides and disaccharides except sucrose are reducing sugars
• What is the process of hydrolysis in carbohydrates?

  • Breaking down disaccharides and polysaccharides into monosaccharides
  • Involves the addition of water
• What is the process of condensation in carbohydrates?

  • Joining monosaccharides to form disaccharides or polysaccharides
  • Involves the removal of water
• What are the functions of carbohydrates in living organisms?

  • Energy storage (starch, glycogen)
  • Structural support (cellulose)
  • Source of energy (glucose)
• What is the significance of the ester bond in lipids?

  • Links fatty acids to glycerol
  • Important for the formation of triglycerides and phospholipids
• What is the role of water in biological systems?

  • Solvent for ions and polar molecules
  • Participates in biochemical reactions
  • Regulates temperature
• What are the properties of triglycerides?

  • Composed of three fatty acids and one glycerol
  • Serve as energy storage
  • Hydrophobic and insoluble in water
• What are the roles of ions in biological systems?

  • Essential for cellular functions
  • Help in the transmission of nerve impulses
  • Participate in muscle contraction