Title: Testing For Macromolecules Objective: Introduction Proteins are complex molecules which consists of carbon‚ oxygen‚ hydrogen and nitrogen. All proteins are made up of one or more polymers‚ known as polypeptides. Its monomers are amino acids. Protein can be divided into primary structure‚ secondary structure‚ tertiary structure and quaternary structure. It is important for all living things in the world as they form enzymes‚ antibodies and hormones. Materials and Procedures:
Premium Protein Amino acid
Cloud | |Organic Compounds | |Large Biological Molecule |Atoms it Contains |Monomer(s) |Function(s) in Living Organisms | |Carbohydrates |C‚ H‚ and O |Monosaccharides |Source of energy | |Lipid |C
Premium Life Chemistry Atom
e. Dipeptide f. protein molecule g. enzyme h. soap i. wax j. fat k. oil l. Fatty acid esters m. Triacylglycerols n. Lipid bilayers o. Micelles p. Prostaglandin q. Terpenoid 11. Given a partial structure of a polymer‚ identify the monomers.
Premium Carboxylic acid Alcohol Amine
Functional Groups of Organic Compounds A functional group is a specific arrangement of atoms in the HC derivative other than carbon and hydrogen. Literally‚ the functional group determines the functions of the particular HC derivative in chemical reactions. This means that the specific properties of the HC derivative are due to its functional group. Each functional group is attached to an alkyl radical (R). An alkyl radical is one H atom less than the given alkane. The alkyl radical (R) uses
Premium Ester
3.1 Proteins Table 3.2 Biuret Test Tube Contents Final Color Conclusions 1 Distilled water Transparent‚ light blue‚ navy Possibly little protein with clear peptide or no protein at all 2 Albumin Dark Purple Proteins are present with purple peptides 3 Pepsin Purplish blue‚ darkish blue Proteins are present with purple or black colored peptides 4 Starch Light blue‚ really clear Possible little protein with clear peptide or no protein at all Our results are correct because water
Free Glucose Carbohydrate Fat
Carbohydrates Carbohydrates are organic compounds that with the combination of carbon‚ hydrogen and oxygen in a 1:2:1 ratio. Carbohydrates can be separated into three groups‚ monosaccharide‚ disaccharides and polysaccharides. Monosaccharide is the monomer of carbohydrates which contain hydroxyl group‚ such as glucose and fructose. Disaccharides are sugars that contain either aldehydes or ketone that react with hydroxyl group‚ such as maltose and lactose. Polysaccharides are the long chains of monosaccharide
Premium Metabolism Nutrition Glucose
are composed of carbon‚ hydrogen and oxygen in a 2:1 ratio‚ serve as immediate energy sources and structural materials‚ with monosaccharides forming complex polymers (polysaccharides) like starch and cellulose. Proteins‚ consisting of 2 amino acid monomers linked by a peptide bond in a condensation reaction‚ are crucial for cellular functions such as enzyme catalysis and structural support. The beef patty and turkey slices being
Premium
amylose and amylopectin Characteristic | Amylose | Amylopectin | Chain | Straight chain | Highly branched | Linkage | 1-4 glycosidic linkage | Both 1-4 and 1-6 glycosidic linkage | % in Starch | 15-20% | 80-85% | No. of Units | 300-500 monomer units | 25-30 glucose units | Molecular Mass | 300 000 amu | 50 000 amu | * Glycogen is a polymer of glucose (up to 120‚000 glucose residues) and is a primary carbohydrate storage form in animals. The polymer is composed of units of glucose
Premium Starch Carbohydrate Glucose
Introduction Polymers are large macromolecules composed of many small repeating subunits (monomers) connected via covalent bonds. Both natural and synthetic polymers are created via polymerization of these small molecules (Chemistry 144 Writing Assignment information sheet). The chosen polymer‚ polytetrafluoroethylene (PTFE) in the form of Teflon®‚ is a synthetic fluoropolymer of tetrafluoroethylene (Wikipedia‚ 2015)‚ and is one of the most well-known brand names for PTFE based formulas‚ owned by
Premium Chemistry Distillation Solvent
We have four important macromolecules; carbohydrates‚ lipids‚ proteins‚ and nucleic acids. From these four‚ the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides‚ disaccharides‚ and polysaccharides. I decided to focus on disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may
Premium Glucose Carbohydrate Protein