Inhoudsopgave
H5.1............................................................................................................................................................... 2
H5.2............................................................................................................................................................... 2
H5.3............................................................................................................................................................... 3
H5.4............................................................................................................................................................... 4
H5.5............................................................................................................................................................... 4
H7.1............................................................................................................................................................... 6
H7.2............................................................................................................................................................... 6
H7.3............................................................................................................................................................... 6
H7.4............................................................................................................................................................... 7
H7.5............................................................................................................................................................... 8
H7.6............................................................................................................................................................. 10
H7.7............................................................................................................................................................. 11
H8.1............................................................................................................................................................. 12
H8.2............................................................................................................................................................. 14
H8.3............................................................................................................................................................. 14
H8.4............................................................................................................................................................. 14
H9.1............................................................................................................................................................. 15
H9.2............................................................................................................................................................. 15
H9.3............................................................................................................................................................. 15
H9.4............................................................................................................................................................. 16
H9.5............................................................................................................................................................. 16
H12.2........................................................................................................................................................... 16
H12.3........................................................................................................................................................... 18
,H5.1
Large carbohydrates, proteins, and nucleic acids are known as macromolecules.
A polymer is a long molecule consisting of many similar building blocks linked by covalent
bonds.
Enzymes speed up chemical reactions.
Dehydration forming a new bond, waarbij een water molecuul vrij komt
Hydrolysis breaking a bond, hierbij word teen watermolecuul opgenomen.
H5.2
Glucose is an aldose (C=O aan de buitenkant)
Fructose is a ketose (C=O aan de binnekant)
Hexoses 6 carbons
Pentoses 5 carbons
A disaccharide consists of 2 monosaccharides
joined by a glycosidic linkage (dehydration).
Polysaccharides are macromolecules, with a few
hundred to a few thousand monosaccharides
joined by glycosidic linkages.
Most of the glucose monomers in starch are
joined by 1-4 linkages.
Amylopectin (a more complex starch) is a branched polymer with 1-6 linkages.
Animals store a polysaccharide called glycogen (looks like amylopectin but more extensively
branched) glycogen is stored in liver and muscles cells.
Cellulose is also a polysaccharide and it is the most abundant organic compound on earth.
Like starch, cellulose is a polymer of glucose with 1-4 glycosidic linkages.
In starch, all the glucose monomers are in the ‘alfa’ configuration (OH groepen aan
onderkant)
Bij bera configuration is elke glucose monomer ‘upside down’ (OH groep omhoog) of (bij een
keten ene OH groep omhoog de andere omlaag (zig zag)).
, Cellulose is never branched. Enzymes that digest starch by hydrolyzing its alfa linkages are
unable to hydrolyze the beta linkages of the cellulose due to the different shapes of these 2
molecules.
Only a few organisms can digest cellulose. Cellulose abrades (schuren) the wall of the
digestive tract and stimulates the lining to secrete mucus, wat ervoor zorgt dat men smooth
kan poepen.
Chitin is a structural polysaccharide, the carbohydrate is used by arthropods (insects,
spiders, etc) to build their exoskeleton. Made up of chitin embedded in a layer of proteins,
the case is leathery and flexible at first but becomes hardened when the proteins are linked
to each other (insects) or encrusted with calcium carbonate (crabs).
Chitin is also found in fungi. Chitin is similar to cellulose, with beta linkages, except that the
glucose monomers of chitin have a nitrogen-containing attachment.
H5.3
Lipids are not considered macromolecules.
Fats are not polymers, but they are large molecules assembled from smaller molecules
(dehydration).
A fat consists of a glycerol molecule joined to 3 fatty acids.
Glycerol is an alcohol. The carbon at one end of the molecule is part of a carboxyl group, the
functional group that gives these molecules the name fatty acids.
The relatively nonpolar C—H bonds in the chains of a fatty acid molecule are the reason fats
are hydrophobic.
Verzadigde vetten hebben geen dubbelde binding in de ‘chain’, onverzadigde vetten hebben
dit wel. De dubbelde binding zorgt voor een knik vaak cis double bond in onverzadigd vet.
Saturated fats (e.g., butter) are solid at room temperature.
The fats of plants and fishes are generally unsaturated fatty acids. Usually, liquid at room
temperature referred to as oils (plant & fish). The kinks prevent the molecules from
packing together to solidify at room temperature.
The major function of fats is energy storage. A gram of fats stores more than twice as much
energy as a gram of a polysaccharide (e.g., starch).
A phospholipid is similar to a fat molecule but has only 2 fatty acids attached to glycerol
rather than 3.
The third hydroxyl group of a glycerol is joined to a phosphate group, which has a negative
electrical charge in the cell.
H5.1............................................................................................................................................................... 2
H5.2............................................................................................................................................................... 2
H5.3............................................................................................................................................................... 3
H5.4............................................................................................................................................................... 4
H5.5............................................................................................................................................................... 4
H7.1............................................................................................................................................................... 6
H7.2............................................................................................................................................................... 6
H7.3............................................................................................................................................................... 6
H7.4............................................................................................................................................................... 7
H7.5............................................................................................................................................................... 8
H7.6............................................................................................................................................................. 10
H7.7............................................................................................................................................................. 11
H8.1............................................................................................................................................................. 12
H8.2............................................................................................................................................................. 14
H8.3............................................................................................................................................................. 14
H8.4............................................................................................................................................................. 14
H9.1............................................................................................................................................................. 15
H9.2............................................................................................................................................................. 15
H9.3............................................................................................................................................................. 15
H9.4............................................................................................................................................................. 16
H9.5............................................................................................................................................................. 16
H12.2........................................................................................................................................................... 16
H12.3........................................................................................................................................................... 18
,H5.1
Large carbohydrates, proteins, and nucleic acids are known as macromolecules.
A polymer is a long molecule consisting of many similar building blocks linked by covalent
bonds.
Enzymes speed up chemical reactions.
Dehydration forming a new bond, waarbij een water molecuul vrij komt
Hydrolysis breaking a bond, hierbij word teen watermolecuul opgenomen.
H5.2
Glucose is an aldose (C=O aan de buitenkant)
Fructose is a ketose (C=O aan de binnekant)
Hexoses 6 carbons
Pentoses 5 carbons
A disaccharide consists of 2 monosaccharides
joined by a glycosidic linkage (dehydration).
Polysaccharides are macromolecules, with a few
hundred to a few thousand monosaccharides
joined by glycosidic linkages.
Most of the glucose monomers in starch are
joined by 1-4 linkages.
Amylopectin (a more complex starch) is a branched polymer with 1-6 linkages.
Animals store a polysaccharide called glycogen (looks like amylopectin but more extensively
branched) glycogen is stored in liver and muscles cells.
Cellulose is also a polysaccharide and it is the most abundant organic compound on earth.
Like starch, cellulose is a polymer of glucose with 1-4 glycosidic linkages.
In starch, all the glucose monomers are in the ‘alfa’ configuration (OH groepen aan
onderkant)
Bij bera configuration is elke glucose monomer ‘upside down’ (OH groep omhoog) of (bij een
keten ene OH groep omhoog de andere omlaag (zig zag)).
, Cellulose is never branched. Enzymes that digest starch by hydrolyzing its alfa linkages are
unable to hydrolyze the beta linkages of the cellulose due to the different shapes of these 2
molecules.
Only a few organisms can digest cellulose. Cellulose abrades (schuren) the wall of the
digestive tract and stimulates the lining to secrete mucus, wat ervoor zorgt dat men smooth
kan poepen.
Chitin is a structural polysaccharide, the carbohydrate is used by arthropods (insects,
spiders, etc) to build their exoskeleton. Made up of chitin embedded in a layer of proteins,
the case is leathery and flexible at first but becomes hardened when the proteins are linked
to each other (insects) or encrusted with calcium carbonate (crabs).
Chitin is also found in fungi. Chitin is similar to cellulose, with beta linkages, except that the
glucose monomers of chitin have a nitrogen-containing attachment.
H5.3
Lipids are not considered macromolecules.
Fats are not polymers, but they are large molecules assembled from smaller molecules
(dehydration).
A fat consists of a glycerol molecule joined to 3 fatty acids.
Glycerol is an alcohol. The carbon at one end of the molecule is part of a carboxyl group, the
functional group that gives these molecules the name fatty acids.
The relatively nonpolar C—H bonds in the chains of a fatty acid molecule are the reason fats
are hydrophobic.
Verzadigde vetten hebben geen dubbelde binding in de ‘chain’, onverzadigde vetten hebben
dit wel. De dubbelde binding zorgt voor een knik vaak cis double bond in onverzadigd vet.
Saturated fats (e.g., butter) are solid at room temperature.
The fats of plants and fishes are generally unsaturated fatty acids. Usually, liquid at room
temperature referred to as oils (plant & fish). The kinks prevent the molecules from
packing together to solidify at room temperature.
The major function of fats is energy storage. A gram of fats stores more than twice as much
energy as a gram of a polysaccharide (e.g., starch).
A phospholipid is similar to a fat molecule but has only 2 fatty acids attached to glycerol
rather than 3.
The third hydroxyl group of a glycerol is joined to a phosphate group, which has a negative
electrical charge in the cell.
