Carbohydrates Lipids Proteins Lesson

the breaking of a large molecule (polymer) into smaller ones (monomers)

• Triglycerides
• Disaccharides
• Condensation
• Hydrolysis

More than one double bond

• Monounsaturated fatty acid
• Unsaturated fatty acid
• Polyunsaturated fatty acid
• Polysaccharides

Branched, globular starch

• Amylopectin
• Glycogen
• Amylose
• Monosaccharides

Unbranched starch in helix form

• Amylopectin
• Glycogen
• Amylose
• Cellulose

Fats that provide long term energy storage

• Lipids
• Glycogen
• Saturated fatty acid
• Glucose

Contains only single bonds between carbons

• cis or trans isomers

• Monounsaturated fatty acid

• Polyunsaturated fatty acid

• Saturated fatty acid

A permanent change to the shape of a protein caused by the breaking of stabilizing bonds (h bonds) and interactions between R groups of their amino acids.

• Denaturation
• Dipeptide
• Condensation
• Collagen

A structural protein that forms strong fibers, found in skin, connective tissue and bone (the most abundant protein in the animal kingdom).

• Insulin
• Immunoglobulins
• Rhodopsin
• Collagen

 A 4 polypeptide globular protein in red blood cells. Binds oxygen in lungs and releases it in tissues.

• Integrin
• Hemoglobin
• Lysozyme
• Rubisco 

A covalent bond that joins amino acids, at the carboxyl group of one amino acid to the amino group of the other amino acid, with the release of a molecule of water.

• Ionic Bond
• Glycosidic bond
• Peptide bond
• Ester bond