CHAPTER 5:THE STRUCTURE AND FUNCTION OF MACROMOLECULES

OBJECTIVES

1. Be prepared to recognize the structures of typical carbohydrates, lipids, amino acids and nucleotides presented in class.
2. Distinguish between the monomers and the polymers of carbohydrates, proteins and nucleic acids.*
3. Contrast hydrolysis reactions with condensation (dehydration) reactions.*
4. Describe the distinguishing structural and functional characteristics of carbohydrates, and explain how they are classified.*
5. Identify a glycosidic linkage.*
6. Describe the important biological functions of polysaccharides.*
7. Name and describe the common mono-, di- and polysaccharides found in nature.*
8. Distinguish between the glycosidic linkages found in starch and cellulose, and explain how these differences effect structure and biological nutrition*
9. Explain hydrogenation.*
10. Explain what distinguishes lipids from other major classes of macromolecules.*
11. Describe the unique properties, building block molecules and biological importance of the three important groups of lipids: triacylglycerols, phospholipids and sterols.*
12. Distinguish between saturated and unsaturated fatty acids, and list some unique emergent properties that are a consequence of these structural differences.*
13. Describe the characteristics that distinguish proteins from the other major classes of macromolecules, and explain the biologically important functions of this group.*
14. List and recognize five major components of an amino acid, and explain how amino acids may be grouped according to the physical and chemical properties of the side chains.*
15. Memorize the amino acids presented in class, their unique characteristics and stories.*
16. Identify a peptide bond and explain how it is formed.*
17. Define primary structure and its contribution to the overall structure of a protein. *
18. Describe the two types of secondary protein structures, and explain the role of hydrogen bonds in maintaining these structures.*
19. Explain how weak interactions and disulfide bridges contribute to tertiary protein structure.*
20. Using hemoglobin as an example, describe quaternary protein structure.*
21. Define denaturation and explain how proteins may be denatured.*
22. Describe the characteristics that distinguish nucleic acids from the other major groups of macromolecules.*
23. Summarize the functions of nucleic acids.*
24. List the major components of a nucleotide. *
25. List the functions of nucleotides.*
26. Briefly describe the three-dimensional structure of DNA.*
27. State which nitrogenous bases are associated with DNA and which with RNA. *

KEY TERMS
polymer, monomer, macromolecule, condensation (dehydration) reaction, hydrolysis, carbohydrate, monosaccharide, disaccharide, polysaccharide, glycosidic linkage, starch, glycogen, cellulose, lipid, triacylglycerol, phospholipid, sterol, protein, amino acid, polypeptide, peptide bond, native conformation, primary structure, secondary structure, tertiary structure, quaternary structure, disulfide bridge, denaturation, nucleic acid, nucleotide, DNA, RNA, pentose sugar, nitrogenous base, phosphate group, adenine, guanine, cytosine, thymine, uracil.