Macromolecule Basics
Which macromolecule gives the body readily available energy?
Carbohydrates
What is one simple sugar unit called?
monosaccharide
What is the building block (monomer) of a protein?
Amino acid
Enzymes help chemical reactions happen ______.
faster
(inwards or outwards)
inwards
Which macromolecule stores genetic information?
Nucleic Acids
What carbohydrate stores extra glucose in animal liver and muscles?
glycogen
What is the building block (monomer) of DNA and RNA?
nucleotide
What is the molecule an enzyme acts on called?
the substrate
what is the part of the amino acid called that contains a (NH2)
amino group
Enzymes are a part of this macromolecule group.
proteins
What carbohydrate gives plant cell walls structural support?
cellulose
What kind of bond joins two amino acids?
peptide bond
What is the specific region where the substrate attaches to an enzyme?
active site
An enzyme digested protein at four temperatures. At which tested temperature was the MOST protein digested?
Temperature Protein digested
10°C 1 mg
20°C 3 mg
37°C 6 mg
50°C 0.5 mg
37°C, with 6 mg of protein digested.
Which macromolecule stores energy for later and helps insulate the body?
lipids
What is the structure of a triglyceride?
glycerol and 3 fatty acids
Name all THREE parts of a nucleotide.
phosphate group, 5 carbon sugar, nitrogenous base
Enzymes lower the ______ energy needed to start a reaction.
activation
What is the name of the group of an amino acid that affects folding
R group
A molecule’s structure or shape helps determine its ______.
function
Identify the parts of a phospholipid and which parts are polar / nonpolar
Phosphate head (polar)
Fatty acid tails (nonpolar)
When a protein denatures due to very high temperature, what changes, and why can it stop working?
Its three-dimensional shape changes, including potentially its active site; shape determines function.
Why can an enzyme usually be used again after a reaction?
It is not used up or permanently changed by the reaction.
Using the data table: at 50°C, much less protein was digested than at 37°C. Explain a likely reason using the word DENATURATION.
Temperature Protein digested
10°C 1 mg
20°C 3 mg
37°C 6 mg
50°C 0.5 mg
High temperature may cause denaturation, changing the enzyme’s 3D shape/active site so it works less effectively.