MACROMOLECULES

LIPIDS

• A lipid is any of a group of organic compounds, including the fats, oils, waxes, etc.
• Lipids are large, nonpolar molecules that serve as cuticles on plants, pigments, and steroids.
• The monomer of a lipid is a triglyceride (three fatty acids and a glycerol.)
• Lipids can be either saturated (single bonds between Carbon) or unsaturated (double bonds between carbon)
• Phospholipids make up the bilayer in the cell membrane. Carboxyl Functional Groups are found in fatty acids.

CHEMICAL COMPOSITION OF A LIPID

• Lipids have more carbon and hydrogen atoms than oxygen atoms.
• Fats are made of an alcohol called glycerol.
• The chemical composition for glycerol is H8C3O3.
• A carboxyl funcional group has a chemical makeup of -COOH.

FUNCTION OF lIPIDS

• Phospholipid bilayers make up the cell membrane.
• The waxy coverings on a plant is called a cuticle. Plant pigments like chlorophyll are also lipids.

EXAMPLES OF LIPIDS

• Common examples of lipids are fats and oils.
• Fats: lard, butter, human/animal fat, fatty foods, etc.
• Oils: peanut oil, coconut oil, olive oil, palm oil, etc.

OLIVE OIL

LARD

CARBOHYDRATES

• Carbohydrates are large organic compounds including sugar, starch, cellulose, etc
• Carbohydrates are made up of subunits (monomers) called monosaccharides.
• Monosaccharides, simple sugars, include galactose, fructose, and glucose.
• Two monosaccharides form to make disaccharides (double sugars like sucrose.)
• Monosaccharides form in long chains to form cellulose, chitin, and glycogen.

CHEMICAL COMPOSITION OF CARBOHYDRATES

• Carbohydrates have carbon, oxygen, and hydrogen in a 1:2:1 ratio.

FUNCTION OF CARBOHYDRATES

• Carbohydrates are used by the body for energy.
• Carbohydrates are used for structural support in cell walls of plants.
• Carbohydrates are used for structural support in exoskeletons of insects.

EXAMPLES OF cARBOHYDRATES

• Glucose, galactose, fructose, sucrose, cellulose, chitin, and glycogen.
• Sugars and starches such as pasta, bread, candy, sugar, soda, flour, pancakes

CEREAL

BREAD

PROTEIN

• Proteins are large biological molecules consisting of one or more chains of amino acids.
• The monomer of a protein is a polypeptide. Th subunits of proteins are amino acids. Amino acids form peptide bonds.
• Amino acids have two functional groups: Amino (-NH2) and Carboxyl (-COOH.)
• Chains of amino acids form to make polypeptides that can join to make a protein.
• Proteins are built through Dehydration Synthesis/ Condensation Reaction and broken down by Hydrolysis.

FUNCTION OF A PROTEIN

• Builds up cell and does much of the work inside of an organism.
• Acts as an enzyme in cells to control reactions.
• Enzymes have an attachment site called the active site for the substrate to join.
• Cells have thousands of enzymes that act as a biological catalyst.

CHEMICAL COMPOSITION OF A PROTEIN

• Proteins are composed of Carbon, Hydrogen, Oxygen, and Nitrogen.
• Carboxyl Functional Group (-COOH)
• Amino Functional Group (-NH2)

EXAMPLES OF pROTEIN

• Three examples of proteins are enzymes, antibodies, and receptors.
• Most common protiens are meat, fish, ,poultry, eggs, cheese, nuts etc.

FISH

EGGS

NUCLEIC ACID

• Nucleic acids are complex organic substance present in living cells.
• The subunits/monomers that make up nucleic acids are nucleotides.
• ATP is a high energy nucleotide for cellular energy and has three phosphate groups.
• Nucleic acid is present in DNA and RNA, whose molecules consist of many nucleotides linked in a long chain.

CHEMICAL COMPOSITION OF NUCLEIC ACIDS

• Nucleic acid is composed of Hydrogen, Oxygen, Carbon, Nitrogen, and Phosphorus.

FUNCTION OF NUCLEIC ACID

• Nucleic acids carry the genetic information for a molecule called DNA.
• DNA has instructions for making the cell's proteins.
• RNA copies DNA so proteins can be made.

EXAMPLES OF NUCLEIC ACID

• Adenine,Thymine, Guanine, and Cytosine.
• DNA and RNA are the most common types of nucleic acid.
• Foods such as cucumber, potato, carrot, broccoli, peanuts, wheat contain nucleic acids.
• Animal meat such as chicken, lamb, crab, etc. contain nucleic acids.

DNA

RNA

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