Structure and Function of Macromolecules

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Structure and Function of Macromolecules
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Monomers, Polymers, and Macromolecules

• Monomers repeating units that serve as
  building blocks for polymers
• Polymers long molecule consisting of many
  similar or identical building blocks linked by
  covalent bonds
• Macromolecules groups of polymers covalently
  bonded 4 classes of organic macromolecules to
  be studied
• 1. Carbohydrates 3. Proteins
• 2. Lipids 4. Nucleic Acids

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How do the monomers link up or break back into
monomers?

• Condensation reaction (specifically, dehydration
  synthesis)
• two molecules covalently bond lose a water
  molecule in the process
• (THIS TAKES ENERGY TO DO!!!)
• Hydrolysis
• polymers are disassembled to monomers by adding a
  water molecule back
• (ex. Digestion of food)

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Organic Compounds and Building Blocks

• Carbohydrates made up of linked monosaccharides
• Lipids -- CATEGORY DOES NOT INCLUDE POLYMERS
  (grouping based on insolubility)
• Triglycerides (glycerol and 3 fatty acids)
• Phospholipids
• Steroids
• Proteins made up of amino acids
• Nucleic Acids made up nucleotides

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Carbohydrates
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Carbohydrates fuel and building material

• Exist as three types
• 1. monosaccharides (mono 1)
• 2. disaccharides (di 2)
• 3. polysaccharides (poly many) (macromole
  cule stage)
• Made up of C, H, and O
• Names end in ose
• Size of carbon skeleton determines category

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Monosaccharides

• Are major sources of energy for cells
• Ex. Glucose (cellular respiration converts
  glucose to energy for our bodies)
• Are simple enough to serve as raw materials for
  synthesis (production) of other small organic
  molecules such as amino and fatty acids
• Most common glucose, fructose, galactose

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Figure 5.3 The structure and classification of
some monosaccharides
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Glucose, Fructose, Galactose

• Glucose made during photosynthesis
• main source of energy for plants and
  animals
• Fructose found naturally in fruits
• sweetest of monosaccharides
• Galactose found in milk
• is usually in association with glucose or
  fructose

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Diaccharide

• Disaccharide two monosaccharides bonded
  together with the release of water.
• Ex table sugar and lactose (sugar in milk)
• These must be broken down by the enzymes in our
  stomach to be utilized by the body.

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Figure 5.5 Examples of disaccharide synthesis
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Polysaccharide

• Polysaccharide many monomers bonded together
  (12 or more)
• complex carbohydrate the best type to eat
• Ex pasta, plant starches
• (contain fiber which is good for you digestion
  our bodies cant break it down so it just passes
  through to help cleanse the colon.)

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Figure 5.7b,c Starch and cellulose structures 
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Chemical Identification of Carbohydrates

• Benedicts Test Identifies the presence of a
  MONOSACCHARIDE by changing from blue to orange in
  the presence of heat
• Iodine Test Identifies the presence of a
  POLYSACCHARIDE by changing from yellow to
  purple/black
• Process of Elimination If there is no reaction
  with either the Benedicts or Iodine Tests, then
  a DISACCHARIDE is present.