Macromolecules

• Biomolecules are molecules common to all types of living things.
• What are the important roles of biomolecules?

  Components of membrane and cellular structure
• Biomolecules are made up of several units of simple molecules or monomers.
• The monomer is joined together by covalent bonds, forming long chains called polymers.
• Polymerization is a process of linking monomers together through dehydration reactions.
• Hydrolysis is the reverse reaction of polymerization where water breaks down the bond between two monomers.
• Monosaccharide is the building block of carbohydrate.
• Disaccharides are formed when two monosaccharides join together to form a single unit.
• Polysaccharides consist of many monosaccharides linked together.
• Amino acids are the building blocks of proteins.
• Glycogen is an animal storage carbohydrate that can be broken down into glucose as needed.
• Simple carbohydrates have one sugar molecule while complex carbohydrates contain multiple sugars.
• Starch is a plant storage carbohydrate found in seeds and tubers.
• Glycerol and Fatty acids are the building blocks of lipid.
• Glycerol is the backbone to where three fatty acids are attached.
• Triglyceride is formed when glycerol combines with three fatty acids.
• Steroids are derived from cholesterol and include hormones like testosterone and estrogen.
• Nucleotide is the building block of nucleic acid.
• Protein is made up of amino acids joined by peptide bonds.
• Carbohydrates are joined by glycosidic bonds.
• Energy is stored in the covalent bonds of macromolecules.
• Carbon is the common element in all organic compounds.
• Glucose serve as the major cell nutrients and

  main type of sugar in the blood.
• Fructose is a monosaccharide that is found in fruits and honey.
• Sucrose: a compound which is the chief component of cane or beet sugar.
• Maltose is a disaccharide formed by the condensation of two glucose molecules.
• Excess sugars are stored as fats.
• Lactose: a sugar present in milk. It is a disaccharide containing glucose and galactose units.
• Oligosaccharides are carbohydrates that contain two to ten monosaccharides joined together.
• Raffinose and stachyose are oligosaccharides naturally found in plants
• Polysaccharide: a carbohydrate (e.g. starch, cellulose, or glycogen) whose molecules consist of a two or hundreds of sugar molecules bonded together.
• Chitin: a fibrous substance consisting of polysaccharides, which is the major constituent in the exoskeleton of arthropods and the cell walls of fungi.
• Lipids are insoluble in water and are used for energy storage and structural support
• Lipoproteins facilitate the transport of lipids in the bloodstream.
• Fats are from animal sources and are solid at room temperature.
• Oils are from plant sources and are liquid at room temperature.
• Protein is more than 50% of the mass of most cell.
• Protein serves as catalyst that transporting and storing molecules in cells.
• Phospholipids have glycerin, phosphate, and 2 fatty acid.
• Polypeptides are made up of amino acids joined together by peptide bonds.