Transcript Nucleic acids DNA and RNA

Properties of
Macromolecules
Smaller Molecules
Large Molecule
linkage
MONOMERS
POLYMER
Major Categories of Macromolecules
Carbohydrates
sugars, starches, cellulose
(monomer = monosaccharide)
(linkage = glycosidic)
Proteins
structural proteins and enzymes
(monomer = amino acid)
(linkage = peptide bond)
Lipids
fats, oils, waxes
(monomer = fatty acid, glycerol)
(linkage = ester)
Nucleic acids
DNA and RNA
(monomer = nucleotide)
(linkage = phosphodiester)
Carbohydrates
(polysaccharide)
(monosaccharide)
(monosaccharide)
(monosaccharide)
(disaccharide)
Starch
(polysaccharide)
Proteins
Lipids
common in animal fats
(solid at room temp)
common in vegetable fats
(liquid at room temp)
nucleotides
Nucleic Acids
DNA Double Helix – two complimentary strands
Four nucleotide bases make up the chains of the double helix
A–T T–A G–C C–G
DNA REPLICATION
copying DNA so that it can be passed on
Iodine Test for Starch
Iodine intercalates into the helical structure of starch
polymers resulting in the color change from yellow to
blue/black.
Benedicts Test for Reducing Sugar
The copper ion contained within the reagent is reduced by
reacting with the free aldehyde or ketone group present in all
monosaccharides and some disaccharides.
Heat in boiling water bath for 5 minutes.
low sugar
amount
green orange brick-red brown
high sugar
amount
Biuret Test for Protein
Biuret reagent contains copper ions that form of a tetracoordinated cupric ion with amino groups participating in a
peptide bond. This complex is violet or rose in color. (Rose
color indicates the presence of short chain polypeptides.) The
production of a yellow color indicates the presence of a strong
acid that interferes with the accuracy of this test.
How to Extract DNA