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Structure & Faction of Large Biological Molecules - Coggle Diagram

- - - - Carbohydrate - Monosaccharide ( I SUGAR)
        
        Protein - Amino Acids
        
        -ase (enzymes --> meat, nuts) (Leu)
        
        Lipids - Fatty Acids
        
        phospholipids - butter, oil (nonpolar)
        
        Nucleic Acid - Nucleotides
        
        We don't consume
        
        -ose (sugar, pasta, bread)
  - - - Ex. carbohydrate and protein polymers are synthesized by dehydration reaction. Each reactant contributes part of the water molecule that is released during the reaction: one provides a hydroxyl group (-OH), while the other provides a hydrogen (-H)
      - Hydrolysis (hydro- water and lysis- break) - water breakage, a bond between monomers is broken by the addition of a water molecule, with hydrogen from water attaching to one monomer and the hydroxyl group attaching to the other
        
        Ex. our bodies going through the digestion process. The bulk of the organic material in our food is a form of polymers that are much too larger to enter our cell. Within the digestive tract, various enzymes attack the polymers, speeding up hydrolysis. released monomers are then absorbed into the bloodstream for distribution to all body cells. Those cells can then use dehydration reactions to assemble the monomers into new, different polymers that can perform specific functions requires by the cell.
    - - Polypeptide - primary (straight chain) Secondary (chain with a curve) Tertiary (spiral) Quintenary (a mess)
        
        Triglyceride
        
        DNA/RNA (APT)
  - - - Cellulose & Starch - plants
        
        Chitin - fungi & animals
        
        Glycogen - animals
        
        Stores glucose for energy in animals
        
        Strengthens animal exoskeletons and fungal cell wall
        
        Store sugar as starch
        
        insoluble fiber
        
        Cellulose strengthens plant cell wall
        
        Starch stores glucose for energy in plants
- - - - Each fatty acid molecule is joined to glycerol by a dehydration reaction
    - - Unsaturated - have double bonds, liquid at room temp Ex. oil
        
        Trans fats - formed artificially during hydrogenation of oils, containing one or more trans double bonds
      - Hydrogenating vegetable oil also creates unsaturated fats with trans double bonds
- - - - Temperature and pH