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Carbohydrates, Lipids, and Proteins All Can Form Polymers

Carbohydrates, lipids, and proteins can all form polymers. Breaking polymers into monomers involves hydrolysis reactions. The monomers of carbohydrates are monosaccharides, and the polymers of proteins are polypeptides. All lipids share the characteristic of being hydrophobic and not mixing with water. Three functions of proteins are transporting oxygen, providing structure, and breaking down food. Maltose is likely a carbohydrate based on its suffix. Hydrogenating oils can turn them into trans fats that are solid at room temperature. Lowering activation energy causes reactions to proceed more quickly. Penicillin uses competitive inhibition to kill bacteria by pretending to be the substrate needed for cell wall production and repair.

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Haris Khan
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50 views2 pages

Carbohydrates, Lipids, and Proteins All Can Form Polymers

Carbohydrates, lipids, and proteins can all form polymers. Breaking polymers into monomers involves hydrolysis reactions. The monomers of carbohydrates are monosaccharides, and the polymers of proteins are polypeptides. All lipids share the characteristic of being hydrophobic and not mixing with water. Three functions of proteins are transporting oxygen, providing structure, and breaking down food. Maltose is likely a carbohydrate based on its suffix. Hydrogenating oils can turn them into trans fats that are solid at room temperature. Lowering activation energy causes reactions to proceed more quickly. Penicillin uses competitive inhibition to kill bacteria by pretending to be the substrate needed for cell wall production and repair.

Uploaded by

Haris Khan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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1.

We discussed three groups of organic macromolecules: carbohydrates, lipids, and


proteins.  Which of those groups form polymers, and which do not? 

Carbohydrates, lipids, and proteins all can form polymers.

2. Does the breaking of polymers into monomers involve dehydration synthesis or


hydrolysis reactions? 

Breaking of polymers into monomers involves a hydrolysis reaction as the atoms split
from a water molecule is used to separate monomers from the chain.

3. What are the monomers of carbohydrates? 

The monomers of carbohydrates are monosaccharides.

4. What are the polymers of proteins? 

The polymers for proteins are polypeptides.

5. What characteristic do all lipids share? 

All lipids are hydrophobic and do not mix with water.

6. We covered several functions of proteins.  List 3 of them. 

Three functions of proteins are:


1. To transport oxygen throughout the body via hemoglobin in the red blood cells
2. To provide structure to the body with proteins like keratin for the skin, hair, and nails
3. Break down food in your digestive system using enzymes

7. Based on the suffix, a molecule of "maltose" is most likely what type of macromolecule? 

Maltose is most likely a carbohydrate because the suffix “ose” is used by sugars which
make up carbohydrates.

8. Oil hydrogenation can take a liquid lipid and make it solid at room temperature.  What is
the name of this category of lipid? 

The category of lipids that can be solid at room temperature through hydrogenation are
called trans fat.

9. What will be accomplished by lowering the activation energy of a reaction?  In other


words, will the reaction proceed more quickly, more slowly, stop completely, or
reverse? 
By lowering the activation energy of a reaction, the reaction will happen more quickly.

10. Penicillin is an inhibitor produced by a fungus in order to kill invading bacteria.  It does
this by pretending to be the substrate required by the bacterium to build and repair its
cell wall.  Is this an example of competitive inhibition or noncompetitive inhibition? 

This is competitive inhibition since it is not allowing the real substrate to bind to the
bacteria.

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