MACROMOLECULES

CARBS

• "Carbo" refers to Carbon and "hydrate" refers to water.
• These molecules are mainly sugars.
• They are primary E sources for all cells.

CHEMICAL COMPOSITION

• Carbohydrates have a ratio of 1 carbon atom, 2 hydrogen atoms, and 1 oxygen atom.
• The chemical formula for carbohydrates is C6H1206.

FUNCTION

• Providing energy and regulation of blood glucose
• Sparing the use of proteins for energy
• Breakdown of fatty acids and preventing ketosis
• Biological recognition processes
• Flavor and Sweeteners

SUGARS

• Soft Drinks
• Cakes
• Candy
• Cookies
• Pies

STARCHES

• Bread
• Potatoes
• Rice
• Pasta
• Corn

LIPIDS

• Lipids are large non polar molecules.
• Lipids have more carbon and hydrogen atoms than oxygen atoms.

CHEMICAL COMPOSITION

• Lipids are made of carbon,hydrogen,and oxygen but mainly carbon and hydrogen.

FUNCTION

• Store energy
• Cell membrane structural components
• Precursors of hormones

FAST FOOD

• Large Taco
• French Fries
• Vanilla Milkshake
• Chicken Fillet Sandwich

MEAT

• Fried Chicken
• Ground Beef

PROTEINS

• Proteins are large biological molecules consisting of one or more chains of amino acids.
• The act as enzymes helping control the metabolic reactions in organisms.

CHEMICAL COMPOSITION

• Proteins consist mainly of amino acids.
• Proteins are organic compounds that contain the element nitrogen as well carbon,hydrogen,and oxygen.

FUNCTION

• Proteins have many functions.
• Some proteins are involved in structural support, while others are involved in bodily movement.
• Proteins vary in structure as well as function.

MEAT

• Pork
• Ground Beef
• Ham
• Turkey

BEANS

• Soybeans
• Black Beans
• Navy Beans
• Refried Beans

NUCLEIC ACID

• There are 2 main types of nucleic acids.
• DNA which has all the information.
• RNA which copies and transfers all the information.

CHEMICAL COMPOSITION

• Hydrogen
• Oxygen
• Nitrogen
• Carbon

FUNCTION

• Carry the genetig information

FISH

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