Macromolecules

• In hydrolysis, water is added to break the bonds between monomers, while in condensation (Dehydration Synthesis), water is removed to bond monomers together
• Carbohydrates: When two monosaccharides bond together, the link is called a glycosidic linkage, made between two hydroxy functional groups
• Lipids: A condensation reaction between glycerol and a fatty acid chain forms an ester linkage, made between a hydroxy of glycerol and a carboxy of a carboxyl group
• Proteins: Protein monomers are amino acids held together by peptide bonds
• Nucleic Acids: Nucleotide condensation forms a phosphodiester bond between them
• Saturated fats have no double bonds between carbon atoms, while unsaturated fats have at least one double bond between the carbon atoms
• Positive tests guarantee a result, while negative tests indicate the absence of a result
• Glucose test results:

  • Very Low concentration: green
  • Low: yellow
  • Moderate: yellow-orange
  • High: orange
  • Very High: Red
• Protein test: Biuret reagent changes from blue to violet/purple
• Starch test: Iodine solution changes from brown to blue-black
• Lipid test: Solid fats stay at the top and liquid fats penetrate, showing an oily spot/ring if positive or evaporated/no marks if negative
• Glucose and benedict solution need to be heated in a hot water bath for 5 minutes for accurate results
• Water was used in the lab for the negative test because it is a neutral substance containing no organic compounds
• Lab equipment used:

  • Test tube: holds substances and mixes
  • Beaker: holds larger amounts of liquids/substances
  • Graduated cylinder: measures the amount of liquids needed
• Safety precautions: All solutions are toxic if consumed and can stain skin and surfaces, wear goggles and lab coat to prevent stains and eye injuries
• Polysaccharide - many monomers joined together by glycosidic bonds
• Starch is made up of amylase (alpha-1,4) and amylopectin (alpha-1,6)
• Disaccharide - two monomers joined together by glycosidic bonds
• Monosaccharides have one sugar unit (e.g., glucose)
• Proteins are polymers composed of amino acids linked through peptide bonds.
• This is a glucose

  
• This is a fructose

  
• This is a galactose

  
• this is a glycine

  
• This is a alanine