Macromolecules Review

__________________ provide us with quick energy, while _________________ are our secondary energy source.

• Lipids, proteins

• Carbohydrates, nucleic acids

• Proteins, carbohydrates

• Carbohydrates, lipids

Not all the high- carbohydrate foods taste sweet. Why?

• Sweeter foods must contain more carbohydrates than less sweet foods

• Different foods contain different sugars, and some do not taste sweet.

• Only foods that contain polysaccharides will taste sweet

• The more adapted your taste buds are to certain foods, the sweeter they taste

If this property of a protein is changed, the protein will denature and will no longer function properly

• Number of carbon and hydrogen atoms

• size

• shape

• color

What are the building blocks (or monomers) of proteins?

• Nucleotides

• Monosaccharides

• Amino Acids

• Glycerols

Tags

NGSS.HS-LS1-1

Waxes, oils and fats are examples of ___________.

• Carbohydrates

• Lipids

• Proteins

• Nucleic Acids

Oils are liquid at room temperature because they are...

• saturated fats

• unsaturated fats

• have a high boiling point

• they are not liquid

_________ are composed out of carbon (C), hydrogen (H), oxygen (O), nitrogen (N), and phosphorus (P)

• Carbohydrates

• Lipids

• Proteins

• Nucleic Acids

Monosaccharides are monomers of

• Carbohydrates

• Lipids

• Proteins

• Nucleic Acids

Glycerol and fatty acids are the monomers of

• Carbohydrates

• Lipids

• Proteins

• Nucleic Acids

What type of macromolecule are enzymes?

• Protein

• Carbohydrate

• Lipid

• Nucleic Acid

Tags

NGSS.HS-LS1-1