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Station One

Identifying Macromolecules WorksheetIdentify each of the molecules below as one or more of the following: carbohydrate, lipid, monomer

of a protein, monosaccharide, disaccharide, polysaccharide, polypeptide, saturated fatty acid, unsaturated fatty acid, triglyceride, phospholipid, steroid, or amino acid. Write the term(s) inside the box with the molecule.

17.18. 19.

20.

From: Carnegie Mellon Depart. of Biological Sciences:

http://telstar.ote.cmu.edu/biology/Membr

2. 1. 3. 4.

5. 6. 8. 7.

9. 11. 12.

13. 14. 15.

16.

10.

Station One Key1. monomer of protein, amino acid

2. steroid, lipid

3. monomer of protein, amino acid

4. unsaturated fatty acid, lipid, trans

5. Carbohydrate, polysaccharide

6. monomer of protein, amino acid

7. monosaccharide, carbohydrate



10.monosaccharide, carbohydrate

11.disaccharide, carbohydrate

12.monomer of protein, amino acid

13.steroid, lipid

14.monosaccharide, carbohydrate

15.unsaturated fatty acid, lipid, cis

16.saturated fatty acid, lipid

17.Lipid, triglyceride

18.Lipid, phospholipid

19.Protein, polypeptide, 3 amino acids

20.Monomer of protein, amino acid

Station TwoCarbohydrates, Proteins, and Lipids Practice

1. _____________________ Lipid which typically contains 4 carbon rings.2. _____________________ Scientific name for starch3. _____________________ Atom that is more numerous in carbohydrates than lipids4. _____________________ Function or use that both carbohydrates and lipids share5. _____________________ Primary component of the cell membrane of all cells6. _____________________ Primary component of cell walls in plant cells7. _____________________ Glycogen helps to regulate blood sugar or helps animals to maintain this8. _____________________ Functional group composed of 1 carbon atom, 2 oxygen atoms, and 1

hydrogen atom9. _____________________ Portion of a phospholipid that dissolves in water10._____________________ Fatty acids that are solids at room temperature11._____________________ Process which forms polysaccharides and triglycerides12._____________________ Atoms that make up carbohydrates and lipids13._____________________ Process which disassembles polysaccharides and triglycerides14._____________________ Fatty acids which contain multiple double bonds15._____________________ Insoluble in water16._____________________ Common name for monosaccharide17._____________________ Term that describes the fatty acid tail of a phospholipid18._____________________ Term that describes two monosaccharides linked by a dehydration

synthesis reaction19.____________________ Functional group that is present in amino acids, which is made of carbon,

hydrogen, and oxygen20.____________________ Monomers of proteins21.____________________ Type of bonds that help to form high level protein structures22.____________________ Functional group in amino acids which contains nitrogen23.____________________ Hydrogen bonding occurs between these in proteins24.____________________ Determines the order of amino acids in protein25.____________________ Composed of a variable group, amino group, and carboxyl group

Station Two: KEYCarbohydrates and Lipids Practice Key

1. Steroid - Lipid which typically contains 4 carbon rings.2. Polysaccharide or Carbohydrate - Scientific name for starch3. Oxygen - Atom that is more numerous in carbohydrates than lipids

4. Store energy - Function or use that both carbohydrates and lipids share5. Phospholipid – Primary component of the cell membrane of all cells6. Cellulose, Polysaccharide - Primary component of cell walls in plant cells7. Homeostasis - Glycogen helps to regulate blood sugar or helps animals to maintain this8. Carboxyl or carboxylic acid - Functional group composed of 1 carbon atom, 2 oxygen

atoms, and 1 hydrogen atom9. Head (polar or hydrophilic region) -Portion of a phospholipid that dissolves in water10.Saturated - Fatty acids that are solids at room temperature11.Condensation - Process which forms polysaccharides and triglycerides12.Carbon, hydrogen, oxygen - Atoms that make up carbohydrates and lipids13.Hydrolysis - Process which disassembles polysaccharides and triglycerides14.Polyunsaturated - Fatty acids which contain multiple double bonds15.Lipids- Insoluble in water16.Sugar - Common name for monosaccharide17.Hydrophobic or Nonpolar - Term that describes the fatty acid tail of a phospholipid18.Disaccharide - Term that describes two monosaccharides linked by a dehydration

synthesis reaction19.Carboxyl Group (Carboxylic Acid) -Functional group that is present in amino acids, which is

made of carbon, hydrogen, and oxygen20.Amino Acid -Monomers of proteins21.Hydrogen Bonds - Type of bonds that help to form high level protein structures22.Amine group - Functional group in amino acids which contains nitrogen23.Oppositely charged amino acids - Hydrogen bonding occurs between these in proteins24.DNA (initially) or RNA (more directly) - Determines the order of amino acids in protein25.Amino Acid - Composed of a variable group, amino group, and carboxyl group

Station ThreeBelow are the 4 molecules you should know how to draw. Label each and fill in the missing parts:

Label these two molecules and tell what is missing from each.

What is are these and what are they missing?

Water

Use the diagram above to answer these questions.1. Oxygen atoms are represented by what color?2. Hydrogen atoms are represented by what color?3. How many water molecules are in the diagram?4. How many oxygen atoms are there?5. How many hydrogen atoms are there?6. Where do you find covalent bonds? 7. Does a solid or dotted line represent covalent bonds?8. Where do we find hydrogen bonds?9. Does a solid or dotted line represent hydrogen bonds?

True or False. Correct the false statements.10. Water molecules exhibit cohesive properties because they are attracted to each other. This is due to covalent

bonding.11. Water has a low specific heat capacity and can change temperature rapidly.12. Water is attracted to other things meaning it has adhesive properties. This is due to hydrogen bonding.13. Water has a high latent heat of vaporization, meaning it takes a lot of heat to evaporate water. 14. Water makes a good solvent because it can dissolve many substances due to its polarity. This is important

property aids in the cooling mechanism for humans and other animals.

Answer these questions.15. What type of molecules are soluble in blood? Insoluble?16. What is lipoprotein and what does it help to transport?17. Why is blood plasma important?18. What is hemoglobin in the blood used for?19. Which would take more time/energy to transport in the blood, oxygen or cholesterol? Why?

Station 3 KEY

Amino Acid

Fatty Acid:

Water Key:1. Black2. White3. 64. 65. 126. Between oxygen and hydrogen in the same water molecule7. Solid line8. Between oxygen and hydrogen in different water molecule9. Dotted line10. False, This is due to hydrogen bonding.11. False, water has a high specific heat and cannot change temperature rapidly.12. True13. True14. False, This is important to help organisms transport need substances around there body.15. Polar things such as carbohydrates. Insoluble are lipids or nonpolar substances.16. Capsule made by body to transports lipids around body since they don’t dissolve in water, ex. Cholesterol17. Water portion of the blood used to transport things around the body18. Transport oxygen19. Cholesterol, because it is a lipid and the body has to make a lipoprotein to transport it.

Station FourName that Carbohydrate!

1. I am an animal carbohydrate used in aerobic respiration. I consist of one ring.2. I am a disaccharide found in milk.3. I am a sugar found in plants and I am made of two rings.4. I am a monosaccharide found in fruit.5. I am a polysaccharide found in the cell walls of plants.6. I am a monosaccharide used as a sweetener in foods.7. I am a malt sugar made of 2 glucose molecules.8. I am stored in liver and I store energy for animals.9. I am an energy source for plants and a way for them to store glucose.

Classify these as mono-, di-, or poly-1. Glycogen2. Fructose3. Maltose4. Starch5. Cellulose

6. Glucose7. Sucrose8. Lactose9. Galactose

What goes in the boxes?

FructoseSucroseSucrase Glucose

WaterOHH

Name that Protein!1. I speed up chemical reactions by lowering the activation energy, I help digest food in the mouth2. I help regulate glucose levels in the blood3. I help with immunity by defending body against pathogens4. Pigment found in photoreceptors in the retina of our eyes5. I give animals cells shape and help move chromosomes during mitosis6. I cause muscle contractions in muscles7. I help transport oxygen in the blood.8. I help catalyze reactions in the Calvin cycle9. Connective tissue in skin, blood vessels, and ligaments, rope-like protein and very abundant in our

body

Station 4 KEY

Key:1. Glucose2. Lactose3. Sucrose 4. Fructose5. Cellulose

6. Galactose7. Maltose8. Glycogen9. Starch

Classify key1. Poly2. Mono3. Di4. Poly5. Poly

6. Mono7. Di8. Di9. Mono

Key:1. Enzyme called amylase2. Insulin 3. Antibodies, immunoglobulins4. Rhodopsin5. Tubulin6. Actin and myosin7. Hemoglobin 8. Rubisco9. Collagen

Station FiveName that reaction!

Pick the correct answer:1. Hydrolysis or Condensation2. Water is reactant, water is a

product.3. Building polymers or breaking

polymers4. Bond: glycosidic, peptide, or ester5. Carbohydrates, lipid, proteins?6. What are the reactants and

products?




products?

Pick the correct answer:1. Hydrolysis or Condensation

2. Water is reactant, water is a product.

3. Building polymers or breaking polymers

4. Bond: glycosidic, peptide, or ester5. Carbohydrates, lipid, proteins?6. What are the reactants and

products?Pick the correct answer:1. Hydrolysis or Condensation2. Water is reactant, water is a



products?




products?




products?




products?




products?




products?Pick the correct answer:

1. Hydrolysis or Condensation2. Water is reactant, water is a



products?





products?





products?

What type of molecules if this?What are the monomers you see in this molecule?

What types of bonds are holding the monomers together?How many monomers are their?

Station 5 KEY

Name that reaction!Pick the correct answer:7. Hydrolysis or Condensation8. Water is reactant, water is a



products? 2 amino acids-> dipeptide + water




products?glycerol and 3 fatty acids -> triglyceride + 3 water



polymers10. Bond: glycosidic, peptide, or ester11. Carbohydrates , lipid, proteins?12. What are the reactants and

products? 2 monosacc- -> disacc. + 2 water




products?2 amino acids-> dipeptide + water




products? Glycerol and 3 fatty acid -> triglyceride + 3 water




products? 2 amino acids -> dipeptide + water




products? Dipeptide + water-> 2 amino acids



polymers10. Bond formed: glycosidic, peptide,

or ester11. Carbohydrates , lipid, proteins?12. What are the reactants and

products?



polymers10. Bond formed: glycosidic, peptide, or

ester11. Carbohydrates , lipid, proteins?12. What are the reactants and

products?Pick the correct answer:

7. Hydrolysis or Condensation8. Water is reactant, water is a


polymers10. Bond formed: glycosidic, peptide,

or ester11. Carbohydrates , lipid, proteins?12. What are the reactants and

products?




10. Bond formed: glycosidic, peptide, or ester

11. Carbohydrates, lipid, proteins?12. What are the reactants and

products? Triglyceride + 3water -> glycerol and 3 fatty acids




10. Bond formed: glycosidic, peptide, or ester

11. Carbohydrates , lipid, proteins?12. What are the reactants and

products?

What type of molecules if this? polypeptideWhat are the monomers you see in this molecule? Amino acids

What types of bonds are holding the monomers together? Peptide bondsHow many monomers are their?six

Station Six

1. Label all the parts of the enzyme reaction above.2. Is this an anabolic or catabolic reaction?3. Compare the enzyme before and after the reaction.

4. What is the optimum temperature for this enzyme? pH?

5. What happens to the enzyme at 45 degrees?

6. What happens to the enzyme at a pH of 10?

7. Describe why the enzyme activity plateaus once a certain substrate concentration is reached?

8. Does this enzyme work best in an acidic or basic environment?

Insert these into the correct box

- With enzyme- Without enzyme- Reactants- Products- Activation energy without enzyme- Activation energy with enzyme

Answers these questions:1. Why does the rate of a reaction increase when heated?2. If the temperature gets to high what happens? Why?3. What is denaturation of enzymes and can it be reversed?4. What is optimum pH for an enzyme?5. Why does the reaction rate increase when substrate concentration is first

increased?6. What are some advantages to immobilization of enzymes in industry?

Station 6 KEY

1. Label all the parts of the enzyme reaction above. A2. Is this an anabolic or catabolic reaction? catabolic3. Compare the enzyme before and after the reaction. It is unchanged

4. What is the optimum temperature for this enzyme? 37 pH? 7

5. What happens to the enzyme at 45 degrees? denatured

6. What happens to the enzyme at a pH of 10? denatured

7. Describe why the enzyme activity plateaus once a certain substrate concentration is reached? All enzymes are working and can not go any faster

8. Does this enzyme work best in an acidic or basic environment? Neither, neutral

Substrate Product

Active site

Enzyme

Insert these into the correct box

- With enzyme- Without enzyme- Reactants- Products- Activation energy without enzyme- Activation energy with enzyme

Answers these questions:9. Why does the rate of a reaction increase when heated? Because kinetic energy

increases causing the substrates and enzymes to contact each other more.

10. If the temperature gets to high what happens? Why? Enzyme is denatured because the shape of the enzyme is destroyed. It can never be used again.

11. What is denaturation of enzymes and can it be reversed? Shape damaged on the enzyme. Cannot be reversed

12. What is optimum pH for an enzyme? pH where it works best13. Why does the reaction rate increase when substrate concentration is first

increased? Kinetic energy increases14. What are some advantages to immobilization of enzymes in industry?

Enzyme can be separated easily, and then it can be recycled. Stability can be preserved so that temp. and pH stay constant.

Station Seven

Answer the questions below:1. What are the 4 most frequently occurring elements in organisms? Why are carbon atoms important to the functions of all organisms? What is an example of an inorganic compound?

2. What causes water to be polar? What are some properties of water that are important to functions of living organism? (basically, list ways that water benefits living organisms?)

3. Categorize the following carbohydrates as mono-di- or polysaccharides:

Sucrose-, glucose-, maltose-, lactose-, cellulose-, starch-, glycogen-, galactose-, fructose-.

What is the difference between alpha and beta glucose?

Be able to identify the molecular drawings of a triglyceride, a glycerol/fatty acid, amino acid, ribose, cholesterol.

4. Draw and annotate the graphs that show the effect of pH, temperature, and substrate concentration on enzyme activity. State which factors denature enzymes.

5. What is metabolism? Draw a cis-polyunsaturated fatty acid (can be any length). How does the structure of a fatty acid impact health? Which fat is likely to have a negative impact on health?

6. What is the significance of the experiments of the following scientists?:-Friedrich Wohler:

7. What is a proteome?

8. Create a T chart comparing Catabolism- and Anabolism- Include specific examples of organic compounds for each reaction.

9. Compare how carbohydrates and lipids stack up against each other in terms of energy.

Station 71. What are the 4 most frequently occurring elements in organisms? Carbon Hydrogen Oxygen Nitrogen (CHON), listed in order from most to least abundant in organisms.Why are carbon atoms important to the functions of all organisms? Carbon atoms can form 4 covalent bonds with other molecules, allowing for the formation of very stable compounds. What is an example of an inorganic compound? H20, 02, C02, CH4

2. What causes water to be polar? What has unequal charges. (O is slightly negative and both Hydrogens are slightly positive. What are some properties of water that are important to functions of living organism? Understand how evaporation works, capillary action, surface tension, adhesion & cohesion, etc. (basically, list ways that water benefits living organisms?)

3. Categorize the following carbohydrates as mono-di- or polysaccharides:

Sucrose-Di, glucose-mono, maltose-di, lactose-di, cellulose-poly, starch-poly, glycogen-poly, galactose-mono, fructose-mono.

What is the difference between alpha and beta glucose? A-town down. Alpha glucose has a OH group on the first carbon that points down. Betas are best. Beta glucose has a OH group on the first carbon that points up. See pic below:

Be able to identify the molecular drawings of a triglyceride, a glycerol/fatty acid, amino acid, ribose, cholesterol. See notes and prior quizzes.

4. Draw and annotate the graphs that show the effect of pH, temperature, and substrate concentration on enzyme activity. State which factors denature enzymes.

See notes and text for explanation. Temp and pH denature

5. What is metabolism? All the biological processes catalyzed by enzymes in an organism Draw a cis-polyunsaturated fatty acid (can be any length).

How does the structure of a fatty acid impact health? Saturated fats are more unhealthy than unsaturated fats because they lack double bonds, and have more hydrogen atoms in their fatty acid chains, making them harder for the body to digest and use. Which fat is likely to have a negative impact on health? Trans fat

6. What is the significance of the experiments of the following scientists?:-Friedrich Wohler: disproved the theory of vitalism by creating urea in the lab from

inorganic compounds

7. What is a proteome?

8. Create a T chart comparing Catabolism-complex to simple, breaks down compounds, disaccharide to monosaccharide, or polypeptide to amino acid,etc. uses water, hydrolysis, uses enzymes. and Anabolism- simple to complex, building compounds, monosaccharide to disaccharide, etc, releases water, condensation reaction, uses enzymes, . Include specific examples of organic compounds for each reaction.

9.

Station Eight Review the structure of Carbohydrates, Proteins and Fats.

Construct a 3 circle diagram in your journal to show the similarities and differences between carbs, proteins, and fats. Your goal is to have at least one statement in each area of the circles. Also cut out and place the figures in the correct circle. Label the major or unique parts of each figure that told you it belonged to that group.

Find the cut outs below and place them in the correct location:

Station Nine

Reviewing Condensation and Hydrolysis of the carbohydrates, lipids, and proteins.

Copy the chart in your notebook and plug the clues below into the correct boxes.Review of condensation and hydrolysis reactions

Condensation HydrolysisType of reactionFunctionReactantProductEnzyme requiredBondsProteinsCarbohydratesLipids

Clues for chart above:

Anabolic Peptide bond is formed making a polypeptide + water

Produced are fatty acids To break apart large moleculesOne polymer Two monomers One polymer Two monomers

To build large molecules YesMakes bonds Breaks bonds

Ester bond is formed making a triglyceride + water

Catabolic

Glycosidic bond is formed making a polysaccharide + water

Produced are monosaccharides

Yes Produced are amino acidsLabel the following word equations as lipid, carbohydrate, or protein. Copy in your journal:Amino acid + amino acid -> dipeptide + waterGlucose + glucose -> maltose + water3 Fatty acids + glycerol -> triglyceride _ 3 water

Station Nine Key

KEY:

Review of condensation and hydrolysis reactionsCondensation Hydrolysis

Type of reaction Anabolic Catabolic

Function To build large molecules To break apart large molecules

Reactant Two monomers One polymer

Product One polymer Two monomers

Enzyme required Yes Yes

Bonds Makes bonds Breaks bonds

Proteins Peptide bond is formed making a polypeptide +

water

Produced are amino acids

Carbohydrates Glycosidic bond is formed making a polysaccharide +

water

Produced are monosaccharides

Lipids Ester bond is formed making a triglyceride +

water

Produced are fatty acids

Label the following word equations as lipid, carbohydrate, or protein. Copy in your journal:Protein: Amino acid + amino acid -> dipeptide + waterCarbohydrate: Glucose + glucose -> maltose + waterLipid: 3 Fatty acids + glycerol -> triglyceride _ 3 water

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