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Monomers
are
smaller
units which can create larger molecules and the polymers are made from lots of monomers which are bonded together
Examples
of monomers and polymers
Glucose (monomer)
Amino acids (monomers)
Nucleotides (monomers)
Starch (polymer)
Cellulose (polymer)
Glycogen (polymer)
Proteins
(polymer)
DNA
/
RNA
(polymer)
Condensation
reaction to create
polymers
1.
Joining
two molecules together
2. Creating a
chemical
bond
3. Removing
water
Hydrolysis
reaction to break apart polymers
1. Breaking a chemical bond between
two
molecules
2. Involves the use of
water
Monosaccharide
One
sugar
unit
Disaccharide
Two sugar units
joined together
Polysaccharide
Many
sugar
units joined together
Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Sucrose
Maltose
Lactose
Polysaccharides
Starch
Cellulose
Glycogen
Alpha
glucose
Hydrogen
atom on top,
hydroxyl
group on bottom of carbon 1
Beta
glucose
Hydroxyl
group on top, hydrogen atom on
bottom
of carbon 1
Glycosidic
bond
Chemical bond that forms between two
monosaccharides
to create a
disaccharide
Maltose is made from glucose +
glucose
, lactose is made from
glucose
+ galactose, sucrose is made from glucose + fructose
Starch
Stored
in plants, provides
chemical
energy
Cellulose
Structural strength
in
plant
cell walls
Glycogen
Stored in animals, mainly in
liver
and
muscle
cells
Starch and glycogen are made from
alpha
glucose, cellulose is made from
beta
glucose
Starch has 1-4 and
1-6
glycosidic bonds,
cellulose
has 1-4 glycosidic bonds, glycogen has 1-4 and 1-6 glycosidic bonds
Amylose
Unbranched
starch polymer with only 1-4
glycosidic
bonds
Amylopectin
Branched starch polymer
with both 1-4 and
1-6
glycosidic bonds
Amylose
Coils up into a helix, allows compact storage
Amylopectin
Branched structure creates
larger
surface area for
enzymes
Carbohydrates are large and insoluble, so they don't affect
water potential
or
osmosis
Cellulose
Long
straight
chains held together by
hydrogen
bonds, provides structural strength
Glycogen
More
branched
than starch, can be more readily hydrolyzed to release
glucose
Triglyceride
Lipid
with glycerol and
3 fatty acid chains
Phospholipid
Lipid with glycerol,
2 fatty acid chains
, and a
phosphate group
Triglyceride formation
3 condensation reactions, 3
ester bonds
formed, 3
water
molecules removed
Triglycerides
High ratio of energy-storing C-H bonds, can act as
metabolic
water source, do not affect
water
potential
Phospholipids
Hydrophilic head,
hydrophobic
tails, can form
bilayers
Amino acid
Monomer of
proteins
, has central carbon,
hydrogen
, amine group, carboxyl group, and variable R group
Dipeptide formation
Condensation reaction, peptide
bond
formed,
water
removed
Polypeptide
formation
Multiple
condensation
reactions, multiple peptide bonds formed
Primary
structure
Order or sequence of amino acids in a
polypeptide
chain
Secondary
structure
Folding or twisting of the
polypeptide
chain, held by
hydrogen
bonds
Tertiary
structure
Further folding
of the polypeptide chain, held by
ionic
, hydrogen, and disulfide bonds
Quaternary
structure
Multiple
polypeptide
chains assembled together
Enzymes
Proteins in tertiary structure that
catalyze
reactions by
lowering activation energy
Active
site
Unique
shape complementary
to a
specific substrate
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