Problemas
SB1-c Concept Check:Macromolecules Directions: Label each drawing and characteristics as a carb, lipid or protein. 1. Created from amino acid monomers. 2. Cholesterol and fatty acids are part of this group. 3. An important job of this group is to function as antibodies. 4. Does not dissolve easily in water because it is nonpolar. 5. Primary source of energy. 6. Includes polysaccharides such as starch or glycogen. 7. Important component of phospholipid bilayer of cell membranes. 8. Consist of monosaccharide monomers. 9. Important for long term energy storage. 10. An important job of this group is to catalyze chemical reactions. 11. Examples include glucose, sucrose, fructose and lactose. 12. Energy storage molecule containing long "tails". 13. Can be many different shapes; joined by peptide bonds. 14. Found in cell walls and plant fibers like cellulose. 15. Can be denatured with high temperatures or pH.
Roztwór
Eulalia
élite · Tutor durante 8 años
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Respuesta
1. Protein2. Lipid3. Protein4. Lipid5. Carbohydrate6. Carbohydrate7. Lipid8. Carbohydrate9. Lipid10. Protein11. Carbohydrate12. Lipid13. Protein14. Carbohydrate15. Protein
Explicación
## Step 1The problem involves identifying the type of macromolecule (carbohydrate, lipid, or protein) based on the given characteristics.## Step 2The first characteristic, "Created from amino acid monomers", is a defining feature of proteins. Proteins are composed of amino acid monomers linked together by peptide bonds.## Step 3The second characteristic, "Cholesterol and fatty acids are part of this group", refers to lipids. Lipids are a group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, and phospholipids.## Step 4The third characteristic, "An important job of this group is to function as antibodies", is a function of proteins. Proteins play a crucial role in the immune system, including the production of antibodies.## Step 5The fourth characteristic, "Does not dissolve easily in water because it is nonpolar", is a characteristic of lipids. Lipids are nonpolar and therefore do not dissolve in water.## Step 6The fifth characteristic, "Primary source of energy", is a characteristic of carbohydrates. Carbohydrates are the body's main source of energy.## Step 7The sixth characteristic, "Includes polysaccharides such as starch or glycogen", is a characteristic of carbohydrates. Polysaccharides are complex carbohydrates that include starch and glycogen.## Step 8The seventh characteristic, "Important component of phospholipid bilayer of cell membranes", is a characteristic of lipids. Lipids are a major component of the phospholipid bilayer of cell membranes.## Step 9The eighth characteristic, "Consist of monosaccharide monomers", is a characteristic of carbohydrates. Carbohydrates are composed of monosaccharide monomers.## Step 10The ninth characteristic, "Important for long term energy storage", is a characteristic of lipids. Lipids are used for long-term energy storage in the body.## Step 11The tenth characteristic, "An important job of this group is to catalyze chemical reactions", is a characteristic of proteins. Proteins act as enzymes to catalyze chemical reactions.## Step 12The eleventh characteristic, "Examples include glucose, sucrose, fructose and lactose", is a characteristic of carbohydrates. These are all examples of carbohydrates.## Step 13The twelfth characteristic, "Energy storage molecule containing long 'tails'", is a characteristic of lipids. Lipids are used for long-term energy storage and contain long "tails".## Step 14The thirteenth characteristic, "Can be many different shapes; joined by peptide bonds", is a characteristic of proteins. Proteins can have many different shapes and are joined by peptide bonds.## Step 15The fourteenth characteristic, "Found in cell walls and plant fibers like cellulose", is a characteristic of carbohydrates. Cellulose is a type of carbohydrate found in plant cell walls.## Step 16The fifteenth characteristic, "Can be denatured with high temperatures or pH", is a characteristic of proteins. Proteins can be denatured, or lose their shape, when exposed to high temperatures or changes in pH.