Distinguishing
Classes
of
Macromolecules
­
Assessment
“There
may
be
no
place
on
the
planet
more
daunting
than
the
American
supermarket.
From
the
produce
section
to
the
frozen‐food
aisle,
the
modern‐day
market
is
loaded
with
50,000
food
choices,
all
vying
for
your
hard‐earned
money.
That's
why
we
created
the
Eat
This,
Not
That!
Supermarket
Survival
Guide,
…
to
help
you
cut
through
marketing
mysteries
and
food‐label
lies
in
order
to
make
the
smart
choices.
Some
are
conspicuous
calorie
bombs,
others
are
junk
food
masquerading
as
healthy
food.”
Men’s
Health
Magazine
has
a
piece
on
some
of
the
30
worst
foods
in
America
http://eatthis.menshealth.com/slideshow/30‐
worst‐foods‐america
and
then
answer
the
following
question:
1. Short
Answer:
Even
after
reading
your
chapter,
what
further
information
would
you
need
to
find
in
order
to
find
the
graphics
and
story
on
the
website
more
convincing?
Read
the
sections
in
your
chapter
on
macromolecules
and
then
answer
the
following
questions:
2. Matching
Match
the
carbohydrate
with
its
correct
class:
Carbohydrate
Class
A.
glucose
I.
Monosaccharide
B.
sucrose
II.
Disaccharide
C.
lactose
III.
Polysaccharide
D.
cellulose
E.
glycogen
3. Short
Answer:
Describe
the
difference
between
a
mono,
di,
and
polysaccharide:
4. Matching:
Match
the
following
carbohydrates
with
the
monosaccharide
they
are
composed
of:
Carbohydrate
Class
A.
starch
I.
glucose
B.
glycogen
II.
glucose
and
fructose
C.
cellulose
III.
glucose
and
galactose
D.
sucrose
E.
lactose
F.
maltose
5. Short
Answer:
Describe
what
all
the
major
food
carbohydrates
have
in
common:
6. Matching:
Match
the
following
carbohydrates
with
their
functions:
Carbohydrate
Class
A.
glycogen
I.
energy
storage
in
animals
B.
starch
II.
energy
storage
in
plants
C.
cellulose
III.
structural
support
in
plants
D.
glucose
IV.
structural
support
in
animals
E.
sucrose
V.
cellular
energy
source
F.
fructose
7. Matching:
Match
the
following
lipids
with
t
he
molecules
they
are
composed
of:
Lipid
Class
A.
triglyceride
I.
glycerol
and
three
fatty
acids
B.
phospholipid
II.
glycerol,
two
fatty
acids,
and
a
phosphate
group
C.
steroid
III.
four
fused
carbon‐rich
rings
with
low
amounts
of
oxygen
atoms.
8. Matching:
Match
the
following
lipids
with
their
function:
Lipid
Class
A.
cholesterol
I.
These
lipids
in
our
diet
come
from
oils
and
fats,
used
for
calories
B.
testosterone
II.
These
lipids
are
the
main
component
of
all
cell
membranes
C.
triglyceride
III.
These
lipids
are
responsible
for
stimulating
male
secondary
sex
characteristics.
D.
phospholipid
IV.
These
lipids
are
found
in
the
outer
membane
of
animal
cells,
and
also
acts
as
a
precursor
for
many
steroid
hormones
in
humans.
9. Matching:
Match
the
polymer
(long
chain
of
covalently
bonded
subunits)
with
the
subunit
monomers
that
they
are
composed
of:
Polymer
Monomer
A.
protein
I.
glucose
B.
glycogen
II.
amino
acids
C.
fats
III.
fatty
acids
D.
triglyderide
E.
cellulose
F.
sucrose
Answer
Key:
1. Depends
on
interest
of
students
but
they
commonly
ask
about
the
difference
between
saturated
and
unsaturated
fats,
cholesterol,
total
calories
required
each
day
and
allotment
of
calories
to
fats.
2. A,
I;
B,II;
C,II;
D,III,
E,III
3. Monosaccharides
are
composed
on
only
one
ring
of
sugar,
disaccharides
are
composed
of
two
sugar
rings,
and
polysaccharides
are
composed
of
many
rings
of
sugars
in
a
long
chain.
4. A,I;
B,I;
C,I,
D,II;
E,III,
F,I
5. All
carbohydrates
are
composed
of
rings
of
sugars,
usually
with
the
formula
C6H12O6.
6. A,I;
B,II;
C,III;
D,V;
E,II;
F,II
7. A,I;
B,II,
C,III.
8. A,IV;
B,III;
C,I;
D,IV
9. A,II;
B,I;
C,III;
D,III;
E,I;
F,I