Figure 21.2B

1
Figure 21.2B
Food Molecules
Components
Protein-digestingenzymes
Amino acids
Protein
Carbohydrate-digestingenzymes
Polysaccharide
Disaccharide
Monosaccharides
Macromolecules
Building blocks (monomers)
Nucleic-acid-digestingenzymes
Nucleic acid
Nucleotides
Fat-digestingenzymes
Glycerol
Fat
Fatty acids
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Figure 3.3A_s1
Synthesizing and degrading macromolecules
Unlinkedmonomer
Short polymer
3
Figure 3.3A_s2
Synthesizing and degrading macromolecules
Unlinkedmonomer
Short polymer
Dehydration reactionforms a new bond
Longer polymer
4
Figure 3.3B_s1
Synthesizing and degrading macromolecules
5
Figure 3.3B_s2
Synthesizing and degrading macromolecules
Hydrolysisbreaks a bond
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Figure 3.5_s1
Glucose
Glucose
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Figure 3.5_s2
Glucose
Glucose
Maltose
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Figure 3.7
Carbohydrates for structure and energy storage
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Fig. 3-8b,c
Triacylglycerols are fats and oils and are for
energy storage
(3 x)
Animation
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Figure 3.9A-B
Phospholipids are the structural building blocks
of cell membranes)
A fat or oil (Fig 3-8c)
(fatty acids)
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Figure 3.9C
Cholesterol

• Part of animal cell membranes
• Modified into steroid hormones (e.g. sex
  hormones)
• Modified into bile salt (a dtergent that
  supports fat digestion in intestine)

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Figure 3.2
Estradiol
Testosterone