The Biochemistry of Macromolecules and Nutrition | Baamboozle - Baamboozle

In proteins, what is the difference between primary and secondary structure?

If you just chemically bond single amino acids together, you get primary structure. When hydrogen bonds are added, you get secondary structure.

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The small, repeating unit of a carbohydrate is called a ____________.

monosaccharide

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In terms of their chemistry, what do potatoes and wood have in common? How are they different?

Both potatoes and wood are made of carbohydrates called polysaccharides. Potatoes are made of starch. Wood is made of cellulose.

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What are the elements that carbohydrates contain?

Carbon, Hydrogen, Oxygen (Typically in a 1:2:1 ratio)

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Which is better for your health? The steak or the vegetables?

Both are healthy to eat. However, it is the AMOUNT that you eat, which might make steak a bit less healthy due to the fat composition and content.

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This chemical is a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates. What is it?

Glucose

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What is a polysaccharide?

A giant molecule, such as starch, or cellulose, made of hundreds, or thousands, or hundreds of thousands of monosaccharides such as glucose.

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Is this an anabolic of catabolic chemical reaction?

A bigger molecule is being made from two smaller ones. This is anabolism (anabolic chemical reaction)

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A long chain of amino acids chemically bonded together is called a ____________.

polypeptide.

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Which chemical reaction is anabolic? Which one is catabolic? Explain.

When many glucose molecules are bonded together in the liver this the result of anabolism. When glycogen is broken down into glucose this is catabolism.

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What is this chemical? What does you body use it for?

This is a saturated triglyceride. It is a lipid that can provide lots of energy, insulation, and structure.

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What is this chemical? What kind of polymer can be made with it?

This is the basic structure of an amino acid. Your body makes proteins from monomers known as amino acids.

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Much to my chagrin, my wife has made me cook with Olive Oil instead of butter. Why is this chemical a liquid at room temperature?

Olive oil is mostly unsaturated fatty acids. The double bonds create bent chains of carbons and hydrogens that cannot be packed into a solid.

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