Biological Molecules Unit
Biological Molecules for Biologists
Section 1A – Vocabulary
Below is a list of all of the vocabulary terms used in this unit. By the end of the
unit, you will be able to write a working definition of each term and correctly use
each term.
 alpha helix
 galactose
 polypeptide chains
 amino acid
 glucose
 polysaccharide
 amino group
 glycerol
 primary structure
 beta pleated sheet
 glycogen
 proline
 carbohydrate
 hemoglobin molecule
 protein
carboxyl
group
hydrophilic


 quarternary structure
 cellulose
 hydrophobic
 R group
 central carbon
 hydroxyl group
 saturated fats
 cholesterol
 intermolecular forces
 secondary structure
 covalent bond
 lactose
 sex hormone
 cysteine
 lipid
 skeletal structure
 dehydration synthesis
 maltose
 space-filling model
 dipeptide
 monosaccharide
 starch
disaccharide
nonpolar


 steroid
 disulfide bridge
 peptide bond
 sucrose
 double bond
 phosphate group
 tertiary structure
 enzyme
 phospholipid
 triglyeride
 fatty acid
 polar group
 unsaturated fats
 fructose
 polypeptide

Section 1B – Mastery Objectives/Critical Thinking Skills
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Provide general molecular bonding diagrams for each of the four major
biomolecules and their building blocks.
Explain the major role of each type of biomolecule in living organisms.
Graphically demonstrate the chemical reactions of dehydration and
hydrolysis for proteins, carbohydrates and lipids.
Describe the techniques used to identify the types of biomolecules and
provide examples of foods in which they exist.
Section 2a –Textbook and Further Readings
1) Miller and Levine pp 44-48
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Section 2b – Relevant Websites
http://www.biologymad.com/ - WOW!!! This site has it all – need an answer – just
look here. This is a UK site designed for high schoolers studying for their entrance
exams to college. Well written and illustrated. Better than our textbook and more
complete!
http://www.biology.arizona.edu/biochemistry/biochemistry.html - The Biology
Projects Chemistry of Life problem sets and tutorials
and
 And of course the class wiki http://nnhsbiology.pbworks.com
Section 3 – In class activities
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Lecture on various biomolecules
Model building of each type of biomolecule
Food Lab
Food Project
Section 4 –– Outside Class Assignments
Thoughtfully answer each of the following questions or tasks. Include all your
reasoning and work wherever it seems appropriate. Type the question and then the
answer. Go in order. Due dates for each assignment will be given in class. (Please
remember - homework that is passed in late is automatically discounted 15% and 0%
after the unit test.)
1) Create a hierarchical concept map for each of the following sets of terms:
a) fatty acid, glycerol, lipid, unsaturated fat, phospholipid, saturated fat,
steroid, triglyeride. Dehydration synthesis.
b) Carbohydrate, cellulose, disaccharide, fructose, galactose, glucose, lactose,
maltose, monosaccharide, polysaccharide, simple sugar, starch, sucrose
c) amino group, carboxyl group, covalent bond, central carbon. hydrophilic,
hydrophobic, hydroxyl group, nonpolar, polar
d) dehydration synthesis, amino acid, monosaccharide, glycerol, fatty acid,
water molecule, dipeptide, polysaccharide, triglyceride
e) alpha helix, beta pleated sheet, disulfide bridge, enzyme, hemoglobin
molecule, polypeptide, polypeptide chains, primary structure, proline, protein,
quarternary structure, R group, secondary structure, tertiary structure
2) Read and follow the directions as you color in the following pages attached to
this packet
a) Lipids
b) Carbohydrates
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c)
d)
e)
f)
g)
Simple Sugars
Amino acids
Introduction to Proteins
Protein Structure 1
Protein Structure 2
3) Make a table with four columns. In the first column, list each type of
biomolecule (protein, carbohydrate, lipid, nucleic acid). In column two list the
elements that combine to make the biomolecule. In column three list the
building blocks (monomers) of the biomolecule. In column four list the roles
these biomolecules have in living organisms.
4) Lipids and sugars are closely related in living things.
a. List three similarities these two biomolecules share
b. List six differences (3 for each) between these two biomolecules.
5) Proteins, lipids and carbohydrates are formed by a chemical reaction called
dehydration synthesis.
a. Why is the chemical reaction that occurs when these biomolecules are
formed called dehydration synthesis
b. Write the equation for dehydration synthesis for the formation of sucrose
c. Using molecular skeletal models, diagram disaccharide formation
d. Write the chemical equation for the formation of a dipeptide
e. Using molecular skeletal models, diagram dipeptide formation
f. Write the chemical equation for the formation of a lipid (triglyceride)
g. Using molecular skeletal models, diagram triglyceride formation
6) EDTA is an ingredient in salad dressing that keeps the oil and vinegar from
separating into different layers in the bottle. EDTA is soap. Explain how the
EDTA works to keep these two liquids mixed.
7) There are 20 essential amino acids that are used to build all of the proteins in
your body.
a. Draw the general structure for an amino acid
b. Draw at least 5 different amino acids and state whether they are polar or
nonpolar (Hint: check out the websites listed)
c. If an amino acid is polar, would it tend to face outward towards water or
inward toward the center of the protein? Explain your reasoning.
d. Select two of your amino acids and show how they join together to form a
dipeptide.
e. Which amino acids are most likely to form sulfide bridges with other amino
acids?
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f. Why are these intermolecular forces important in determining protein
shape?
8) Proteins work because they have specific shapes that let them do their job.
a. List the four levels of organization of protein structure.
b. Describe which chemical forces (, hydrophilic, hydrophobic, hydrogen
bonding, disulfide bridges, etc, ) are associated with each level of protein
organization and how those forces work to control that level of organization
of a protein.
c. What makes proline so special and how does it influence protein shape?
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