4 Main Macromolecules

Fast source of energy Ex:carbo loading Ex: glucose lactose cellulose

Store energy and insoluble in water or used in cellular membranes Ex: triglycerides (unsat, sat, and trans fat)

Structural parts of cells Ex: muscles, bones, tendons

Included in DNA and RNA Forms genetic code of living things

Are smaller units of macromolecules that can be bonded together and form chains Ex: a monosaccharide (one sugar)

When multiple monomers are chained together

Carbon, hydrogen, sulfur phosphorus and nitrogen

The assembling of macromolecules that form a bond by removing a hydroxyl OH group from one polymer and a H from another. ( water becomes a waste product )

Disassembling macromolecules is by water being added and the water splits into OH and H and each join a polymer then the polymers separate (requires enzymes)

Carbs usually use a “ose” ending Ex: glucose, lactose, cellulose

A type of carbohydrate the contains one or two monomer units aka monosaccharide and disaccharide Monosaccharides are also know as reducing sugars (by giving copper an electron)

Another type of carbohydrate that contains more than 3 monomer units ( or simple sugars) bonded together called polysaccharides

This allows us to test reducing sugars aka monosaccharides aka simple sugars when present solution turns from blue to red/orange

C_ H_ O_ Carbohydrates = carbo hydrates Carbon, hydrogen, oxygen Present in all carbohydrates but arranged in different orders to make up different carbohydrates

Starchy veggies like potatoes peas corn and whole grains (these contains lots of nutrients least impact on blood sugar)

Used to test complex sugars when present solution turns yellow to black

Nutrients received in small amounts like vitamins A B C

Contains a hydrophobic tails (two) and one hydrophilic head perfect for cellular membranes

Contains glycerol and three fatty acids Glycerol usually stays consistent in all triglycerides but the composition of the three fatty acids are different

No double bonds between carbon atoms in the fatty acid chain Are solid at room temperature and due to single bonds this makes them very stable and hard to break down Ex: butters

Has double or triple bonds between carbon atoms Double bonds are unstable and this allows it to be liquid at room temperature making it easier for the body to break down Ex: oils

Unsaturated fats that have extra hydrogen molecules added. The hydrogen molecules break apart the double and triple bonds this makes them solid at room temperature because they are becoming more saturated Causes to many health problems

Fat like and waxy material in your blood that can build up in your artery walls

Used to test lipids if lipids are present solution will turn reddish/orange