Properties of Properties of MacromoleculesMacromolecules

Smaller Molecules

Large Molecule

POLYMERMONOMERS

linkage

Major Categories of Macromolecules

Carbohydrates sugars, starches, cellulose(monomer = monosaccharide)(linkage = glycosidic)

Proteins structural proteins and enzymes(monomer = amino acid)(linkage = peptide bond)

Lipids fats, oils, waxes(monomer = fatty acid, glycerol)(linkage = ester)

Nucleic acids DNA and RNA(monomer = nucleotide)(linkage = phosphodiester)

Carbohydrates

(monosaccharide) (monosaccharide)

(disaccharide)

(polysaccharide)

(monosaccharide)

Starch(polysaccharide)

Proteins

Lipids

common in animal fats(solid at room temp)

common in vegetable fats(liquid at room temp)

Nucleic Acids

nucleotides

DNA Double Helix – two complimentary strands

Four nucleotide bases make up the chains of the double helix

A–T T–A G–C C–G

DNA REPLICATION

copying DNA so that it can be passed on

Iodine Test for Starch

Iodine intercalates into the helical structure of starch polymers resulting in the color change from yellow to

blue/black.

Benedicts Test for Reducing Sugar

The copper ion contained within the reagent is reduced by reacting with the free aldehyde or ketone group present in all

monosaccharides and some disaccharides.Heat in boiling water bath for 5 minutes.

green orange brick-red brownlow sugar amount

high sugar amount

Biuret Test for Protein

Biuret reagent contains copper ions that form of a tetra-coordinated cupric ion with amino groups participating in a peptide bond. This complex is violet or rose in color. (Rose

color indicates the presence of short chain polypeptides.) The production of a yellow color indicates the presence of a strong

acid that interferes with the accuracy of this test.

How to Extract DNA