3. List and draw the monomer and polymer units of each macromolecule along with their
function in living things: carbohydrates, proteins, nucleic acids.
Carbohydrate – monomer: monosaccharide polymer: polysaccharide
function: energy and structure
Protein – monomer: amino acid polymer: polypeptide
function – highly varied
Nucleic acid – monomer: nucleotide polymer: nucleic acid
function: store and transmit hereditary information
5. List and draw the types of lipids, along with the subunits and uses of each.
Phospholipid – consists of fatty acid, phosphate group, glycerol, used in cell membranes
Wax – subunits are alcohol and fatty acids, used in structure and water-proofing
Steroid – carbon-ring structure, used as chemical messenger
Triglyceride – subunits are glycerol and three fatty acids, used for energy storage
6. Why are carbohydrates, proteins, and nucleic acids considered polymers, while lipids are not?
Carbohydrates, proteins, and nucleic acids are all composed of one repeating subunit. Lipids
have a variety of subunits, and are grouped only by their shared nonpolar nature.
7. How is the structure of each of the four macromolecules related to its function in living
things?
Carbohydrate – Energy is stored in bonds. Carbohydrates contain large numbers of bonds.
Nucleic acid – Nucleic acids are well-suited to store information in the repeating sequences of
their base pairs. They are also structured to split and replicate easily, allowing the
genetic information to be easily passed on to offspring.
Protein – Proteins have 20 different amino acids, which can be arranged in any order. Proteins
also have four levels of structure: primary, secondary, tertiary, and quaternary. An
alteration in any of these levels alters the function of the protein. This allows for a large
variety of function.
Lipid – Lipids are nonpolar, allowing them to function in cell membranes and waterproofing.
Triglycerides contain large numbers of bonds, making them ideal for energy storage.
8. How does the structure of a protein make it capable of such a large range of function?
Proteins have 20 different amino acids, which can be arranged in any order. Proteins
also have four levels of structure: primary, secondary, tertiary, and quaternary. An
alteration in any of these levels alters the function of the protein. This allows for a large
variety of function.