Macromolecules
Lipids
- store energy, create cell membranes, and are used in cell signaling
- fatty acids are used for energy storage and are the most effective method for storing energy
- saturated and unsaturated fats exist, with the only difference being an unsaturated fat having a double carbon bond where a saturated has a carbon hydrogen bond
Nucleic Acids
- DNA and RNA
- DNA is the genetic code of cells located inside the nucleus of eukaryotic cells
- several types of RNA which have various functions including protein synthesis and transferring of information in the cell
- both DNA and RNA are made of nucleosides, attached to a sugar phosphate.
Starch
- type of polysaccharides
- energy storage for plants
Carbs
- provide energy for cells
- 2 types of carbohydrates exist, simple sugars (monosaccharides) and polysaccarides
Protein
- created from 20 amino acids
- consist of one or more chains of amino acids
- store energy, create cell membranes, and are used in cell signaling
- fatty acids are used for energy storage and are the most effective method for storing energy
- saturated and unsaturated fats exist, with the only difference being an unsaturated fat having a double carbon bond where a saturated has a carbon hydrogen bond
Nucleic Acids
- DNA and RNA
- DNA is the genetic code of cells located inside the nucleus of eukaryotic cells
- several types of RNA which have various functions including protein synthesis and transferring of information in the cell
- both DNA and RNA are made of nucleosides, attached to a sugar phosphate.
Starch
- type of polysaccharides
- energy storage for plants
Carbs
- provide energy for cells
- 2 types of carbohydrates exist, simple sugars (monosaccharides) and polysaccarides
Protein
- created from 20 amino acids
- consist of one or more chains of amino acids
REFLECTION
During this lab, I learned a lot about what we put into our bodies and what the different things that we consume do for your body. After a while we started to grasp the basic concepts of macromolecules as well as being able to make cheese. One peak of this lab was actually making the cheese. I thought it was fascinating to experience a hands on experiment in which we made cheese. For me, that was the best part of the lab. But, I would also say that it was one of the down moments of the lab as well. At one point, one of our tubes with curdling cheese fell and broke. Another time, the milk spilled out of the tube, again ruining our testing. Those are what I would consider the "pits" of the lab. In the end, I would say that this project taught me a lot and was successful.