This document provides information on biomolecules including lipids, carbohydrates, and proteins. It discusses the structure and properties of fatty acids, triglycerides, monosaccharides like glucose and fructose, disaccharides like maltose and sucrose, and polysaccharides like starch, glycogen, and cellulose. It also describes the 20 common amino acids that make up proteins and explains how they polymerize to form primary, secondary, tertiary, and quaternary protein structures. Finally, it summarizes key concepts about DNA and RNA including the double helix structure, base pairing, replication, transcription, and translation.