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- Glycosidic Linkages In Amylose, Amylopectin, and Cellulose. Primary, Secondary, Tertiary, and Quarternary Structures of Proteins. Function of Chaperonins.
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Classroom Contents
Macromolecules Review
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- 1 - Name The 4 Types of Macromolecules
- 2 - Monosaccharides and Disaccharides - Glucose, Fructure, Galactose, Ribose, and Sucrose
- 3 - Polysaccharides - Glycogen, Starch, Cellulose, and Chitin
- 4 - Protein Monomers
- 5 - Identifying Amino Acids, Fatty Acids, Cholesterol, and Triglycerides
- 6 - Identifying Polar and Nonpolar Amino Acids
- 7 - Dehydration Synthesis and Hydrolysis Reactions
- 8 - Hemoglobin, Myoglobin, Keratin, Collagen, and Testosterone
- 9 - Identifying Protein Based Enzymes - Lactase, Protease, Amylase, and Lipase
- 10 - Using Suffixes to Identify Enzymes, Proteins, and Amino Acids - Polymerase, Albumin, Ferritin, Insulin & Histidine
- 11 - Saturated and Unsaturated Fatty Acids. Phospholipid Bilayer and Cell Membranes.
- 12 - Components of a Nucleotide - Ribose Sugar, Phosphate Group, and a Nitrogenous Base. Water Solubility of a Triglyceride.
- 13 - Identifying Lipids such as Terpenes, Estrogen, and Prostaglandins
- 14 - Identifying Nitrogenous Bases - Purines and Pyrimidines
- 15 - Types of Elements In Lipids, Proteins, Nucleic Acids and Monosaccharides
- 16 - Glycosidic Linkages In Amylose, Amylopectin, and Cellulose. Primary, Secondary, Tertiary, and Quarternary Structures of Proteins. Function of Chaperonins.
