| A | B |
|---|
| composed of amino acids | proteins |
| composed of single sugars called monosaccharides | carbohydrates |
| many composed of glycerol and three fatty acids | lipids |
| composed of nucleotides | nucleic acids |
| examples include gluclose, sucrose, starch, cellulose, glycogen | carbohydrates |
| examples include fats, steroids, waxes, oils | lipids |
| examples include collagen, antibodies, hemoglobin | proteins |
| examples include DNA and RNA | nucleic acids |
| elements found in carbohydrates and lipids | carbon, hydrogen, oxygen |
| lipids have less of this element than carbohydrates | oxygen |
| element found in all organic compounds | carbon |
| element found in proteins but not carbohydrates or lipids | nitrogen |
| three parts of a nucleotide | phosphate, sugar, base |
| element found in nucleic acids, but not proteins, carbs, or lipids | phosphorus |
| provides quick energy; also can be part of cell membrane, acting as an identification tag | carbohydrates |
| provides long-term energy; makes up the cell membrane; is a water barrier; acts as insulation | lipids |
| carries the genetic code | nucleic acids |
| major part of body structure; used in muscle contractions; some fight infection | proteins |
| complementary base pairings are: | adenine and thymine; cytosine and guanine |
| shape of DNA | double helix |
| type of bond holding together the monomers of the polymers; is a strong bond | covalent |
| type of bond holding together the nitrogen base pairs in DNA | hydrogen bonds |
| type of fatty acid that is solid at room temp because of all single carbon to carbon bonds; no kinks | saturated |
| type of fatty acid that is liquid at room temp because of at least one double carbon to carbon bond; kinked | unsaturated |
| type of carbohydrate that makes up the cell wall of plants | cellulose |
| reaction in which a polymer like a carbohydrate is built by removing water | condensation |
| reaction in which a polymer like a protein is broken down by adding water | hydrolysis |
| the order of these in a protein determine the primary structure which determines how the protein folds | amino acids |
| when a protein's shape changes, not allowing the protein to do its job | denatured |
