Macromolecules Introduction

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MacromoleculesIntroduction

• Four classes
• carbohydrates
• proteins
• lipids
• nucleic acids
• not studied

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Carbohydrates

• CHO
• glycosidic linkage is between 2 sugars
• groups
• monosaccharides
• disaccharides
• oligosaccharides
• polysaccharides
• not studied

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Carbohydrates, cont.

• Monosaccharides
• glucose, fructose, galactose
• Disaccharides
• maltose (glucose-glucose)
• lactose (glucose-galactose)
• sucrose (glucose-fructose)
• Polysaccharides enzymes
• starch (potato starch maltose)

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CarbohydratesReducing Sugars

• Redox
• red reduction (gain electrons)
• ox oxidation (lose electrons)
• reducing sugar - reducing agent, donates
  electrons to reduce a molecule
• all monosaccharides, some disaccharides

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Benedicts Test for Red. Sugars

• Cu red. Sugar Cu
  red. Sugar
• Benedicts red ox
• Procedure
• boil solution for 3 minutes
• (2ml substance 2ml Benedicts)
• blue
• green
• yellow
• orange
• red/brown

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CarbohydratesIodine Test for Starch

• Procedure
• 3-5 d Iodine 1ml substance
• results
• purple-black
• yellow-brown

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Proteins

• CHON
• monomer
• amino acid, 20
• amino acid structure
• central C atom, amino group, carboxyl group, H
  atom, R group
• peptide bond is between 2 a.a.

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Biuret Test for Proteins

• Procedure
• Mix 2ml substance 2 ml Biuret
• results
• light blue
• slight purple
• deep violet

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Lipids

• CHO
• fat glycerol fatty acids (1-3)
• water-insoluble (hydrophobic bonding)
• nonpolar

10
Sudan IV Test

• Procedure
• 5 d oil water emulsion
• add 2d Sudan IV, which layer does it stain?
• add detergent (emulsifier)
• oil droplets are suspended in water

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Hydrolysis of Macromolecules

• hydrolyze
• sucrose glucose fructose
• starch maltose maltose
• (maltose glucose
  glucose)
• fructose and maltose are red. sugars
• hydrolysis will be tested with
• HCl
• HCl heat

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Hydrolysis of Macromolecules

• Procedure
• starch HCl test for hydrolysis
• sucrose HCl test for hydrolysis
• boil starch HCl test for hydrolysis
• boil sucrose HCl test for hydrolysis