Station One
Identifying Macromolecules Worksheet
Identify 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.
1.
2.
3.
4.
From: Carnegie Mellon Depart. of
Biological Sciences:
http://telstar.ote.cmu.edu/biology/Membr
anePage/index2.html
5.
6.
9.
10.
13.
7.
8.
11.
14.
12.
15.
16.
17.
18.
19.
20.
Station One Key
1. 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
8. monosaccharide, carbohydrate
9. 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 Two
Carbohydrates, Proteins, and Lipids Practice
1. _____________________ Lipid which typically contains 4 carbon rings.
2. _____________________ Scientific name for starch
3. _____________________ Atom that is more numerous in carbohydrates than lipids
4. _____________________ Function or use that both carbohydrates and lipids share
5. _____________________ Primary component of the cell membrane of all cells
6. _____________________ Primary component of cell walls in plant cells
7. _____________________ Glycogen helps to regulate blood sugar or helps animals to maintain this
8. _____________________ Functional group composed of 1 carbon atom, 2 oxygen atoms, and 1
hydrogen atom
9. _____________________ Portion of a phospholipid that dissolves in water
10. _____________________ Fatty acids that are solids at room temperature
11. _____________________ Process which forms polysaccharides and triglycerides
12. _____________________ Atoms that make up carbohydrates and lipids
13. _____________________ Process which disassembles polysaccharides and triglycerides
14. _____________________ Fatty acids which contain multiple double bonds
15. _____________________ Insoluble in water
16. _____________________ Common name for monosaccharide
17. _____________________ Term that describes the fatty acid tail of a phospholipid
18. _____________________ Term that describes two monosaccharides linked by a dehydration
synthesis reaction
19. ____________________ Functional group that is present in amino acids, which is made of carbon,
hydrogen, and oxygen
20. ____________________ Monomers of proteins
21. ____________________ Type of bonds that help to form high level protein structures
22. ____________________ Functional group in amino acids which contains nitrogen
23. ____________________ Hydrogen bonding occurs between these in proteins
24. ____________________ Determines the order of amino acids in protein
25. ____________________ Composed of a variable group, amino group, and carboxyl group
Station Two: KEY
Carbohydrates and Lipids Practice Key
1. Steroid - Lipid which typically contains 4 carbon rings.
2. Polysaccharide or Carbohydrate - Scientific name for starch
3. Oxygen - Atom that is more numerous in carbohydrates than lipids
4. Store energy - Function or use that both carbohydrates and lipids share
5. Phospholipid – Primary component of the cell membrane of all cells
6. Cellulose, Polysaccharide - Primary component of cell walls in plant cells
7. Homeostasis - Glycogen helps to regulate blood sugar or helps animals to maintain this
8. Carboxyl or carboxylic acid - Functional group composed of 1 carbon atom, 2 oxygen atoms, and 1
hydrogen atom
9. Head (polar or hydrophilic region) -Portion of a phospholipid that dissolves in water
10. Saturated - Fatty acids that are solids at room temperature
11. Condensation - Process which forms polysaccharides and triglycerides
12. Carbon, hydrogen, oxygen - Atoms that make up carbohydrates and lipids
13. Hydrolysis - Process which disassembles polysaccharides and triglycerides
14. Polyunsaturated - Fatty acids which contain multiple double bonds
15. Lipids- Insoluble in water
16. Sugar - Common name for monosaccharide
17. Hydrophobic or Nonpolar - Term that describes the fatty acid tail of a phospholipid
18. Disaccharide - Term that describes two monosaccharides linked by a dehydration synthesis
reaction
19. Carboxyl Group (Carboxylic Acid) -Functional group that is present in amino acids, which is made
of carbon, hydrogen, and oxygen
20. Amino Acid -Monomers of proteins
21. Hydrogen Bonds - Type of bonds that help to form high level protein structures
22. Amine group - Functional group in amino acids which contains nitrogen
23. Oppositely charged amino acids - Hydrogen bonding occurs between these in proteins
24. DNA (initially) or RNA (more directly) - Determines the order of amino acids in protein
25. Amino Acid - Composed of a variable group, amino group, and carboxyl group
Station 3
Below 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. Black
2. White
3. 6
4. 6
5. 12
6. Between oxygen and hydrogen in the same water molecule
7. Solid line
8. Between oxygen and hydrogen in different water molecule
9. Dotted line
10. False, This is due to hydrogen bonding.
11. False, water has a high specific heat and cannot change temperature rapidly.
12. True
13. True
14. 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. Cholesterol
17. Water portion of the blood used to transport things around the body
18. Transport oxygen
19. Cholesterol, because it is a lipid and the body has to make a lipoprotein to transport it.
Station 4
Name that Carbohydrate!
1.
2.
3.
4.
5.
6.
7.
8.
9.
I am an animal carbohydrate used in aerobic respiration. I consist of one ring.
I am a disaccharide found in milk.
I am a sugar found in plants and I am made of two rings.
I am a monosaccharide found in fruit.
I am a polysaccharide found in the cell walls of plants.
I am a monosaccharide used as a sweetener in foods.
I am a malt sugar made of 2 glucose molecules.
I am stored in liver and I store energy for animals.
I am an energy source for plants and a way for them to store glucose.
1.
2.
3.
4.
5.
Classify these as mono-, di-, or polyGlycogen
6. Glucose
Fructose
7. Sucrose
Maltose
8. Lactose
Starch
9. Galactose
Cellulose
What goes in the boxes?
Fructose
Sucrose
Sucrase
Glucose
Water
OH
H
Name that Protein!
1. I speed up chemical reactions by lowering the activation energy, I help digest food in the mouth
2. I help regulate glucose levels in the blood
3. I help with immunity by defending body against pathogens
4. Pigment found in photoreceptors in the retina of our eyes
5. I give animals cells shape and help move chromosomes during mitosis
6. I cause muscle contractions in muscles
7. I help transport oxygen in the blood.
8. I help catalyze reactions in the Calvin cycle
9. Connective tissue in skin, blood vessels, and ligaments, rope-like protein and very abundant in our body
Station 4 KEY
Key:
1.
2.
3.
4.
5.
Glucose
Lactose
Sucrose
Fructose
Cellulose
Classify key
1. Poly
2. Mono
3. Di
4. Poly
5. Poly
Key:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Enzyme called amylase
Insulin
Antibodies, immunoglobulins
Rhodopsin
Tubulin
Actin and myosin
Hemoglobin
Rubisco
Collagen
6.
7.
8.
9.
Galactose
Maltose
Glycogen
Starch
6.
7.
8.
9.
Mono
Di
Di
Mono
Station 5
Name that reaction!
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
products?
Pick the correct answer:
1. Hydrolysis or Condensation
2. Water is reactant, water is a
product.
3.
4.
Building polymers or breaking polymers
Bond: glycosidic, peptide, or ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
products?
Pick the correct answer:
1. Hydrolysis or Condensation
2. Water is reactant, water is a
product.
3.
4.
Building polymers or breaking polymers
Bond: glycosidic, peptide, or ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
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 Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond: glycosidic, peptide, or ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products? 2 amino acids-> dipeptide
+ water
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond: glycosidic, peptide, or ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?glycerol and 3 fatty acids
-> triglyceride + 3 water
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond: glycosidic, peptide, or ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products? 2 monosacc- -> disacc. +
2 water
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond: glycosidic, peptide, or ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?2 amino acids-> dipeptide
+ water
Pick the correct answer:
1. Hydrolysis or Condensation
2. Water is reactant, water is a
product.
3.
4.
Building polymers or breaking polymers
Bond: glycosidic, peptide, or ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
products? Glycerol and 3 fatty acid > triglyceride + 3 water
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
products? 2 amino acids ->
dipeptide + water
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 ester
5. Carbohydrates, lipid, proteins?
6. What are the reactants and
products? Dipeptide + water-> 2
amino acids
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond formed: glycosidic, peptide, or
ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking polymers
10. Bond formed: glycosidic, peptide, or
ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond formed: glycosidic, peptide, or
ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
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
Pick the correct answer:
7. Hydrolysis or Condensation
8. Water is reactant, water is a
product.
9. Building polymers or breaking
polymers
10. Bond formed: glycosidic, peptide, or
ester
11. Carbohydrates, lipid, proteins?
12. What are the reactants and
products?
What type of molecules if this? polypeptide
What are the monomers you see in this molecule? Amino acids
What types of bonds are holding the monomers together? Peptide bonds
How many monomers are their?six
Station 6
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
Substrate
Product
Active site
Enzyme
1. Label all the parts of the enzyme reaction above. A
2. Is this an anabolic or catabolic reaction? catabolic
3. 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
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 best
13. Why does the reaction rate increase when substrate concentration is first increased?
Kinetic energy increases
14. 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 7
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 7
1. 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.