ChitinString of modified glucoseStructural component of:Insects, Arthropods, fungi
Cellulose•Polymer of glucose•Structural material in plants - Fiber•Why indigestible?•Monomers linked together differently than in starch •Starch•Cellulose
Starch verses Cellulose• Glucose linked differently• Cellulose is not recognized by our digestive enzymes• Some organisms (microbes) in the guts of cows and termites do make enzymes that can digest cellulose
QUESTION When you eat a starchy food, an enzyme in your mouth breaks it down into maltose. Maltose enters your small intestine, where it is broken down into glucose. The starch is a _________, the maltose is a ________, and the glucose is a(n):_________.a) Protein dipeptide amino acidb) Monosaccharide disaccharide polysaccharidec) Triglyceride fatty acid glycerold) Amino acid dipeptide proteine) Polysaccharide disaccharide monosaccharide
Question• Which of the following terms includes all others in the list? A. Monosaccharide B. Disaccharide C. Starch D. Carbohydrate E. Polysaccharide
Question• The molecular formula for glucose is C6H12O6. What would be the molecular formula for 10 glucoses linked together?
Unsaturated Fats• Monounsaturated: One C=C – olive, canola, nut oils• Polyunsaturated: More than one C=C – corn safflower, soy oils• Hydrogenated: Oils made solid by breaking C=C bonds and replacing with H (Hydrogenation) – Partially hydrogenated - margarine
Phospholipids• One fatty acid chain (non-polar, hydrophobic) of triglyceride replaced with a phosphate group (charged, hydrophilic)• chief component of lipid bilayer, outer membrane of all cells
Two structures formed by self-assembly of phospholipids in aqueous environments
Question• What is the difference between the two ring forms of glucose (alpha & beta)?
Question• Human sex hormones belong to what family of lipids?
Question• How many water molecules are needed to completely hydrolyze a polymer that is 100 monomers long?
QuestionUnsaturated fats:A. Are more common in animals than plantsB. Have double bonds in their carbon chainsC. Solidify at room temperatureD. Contain more H than saturated fats having the same # of CE. Have fewer fatty acid chains
Next Time:Macromolecules, Part TwoProteins and Nucleic Acids