MACRO of functions necessary for the survival and

growth of living organisms.

a combining form meaning “large,” “long,” “gre
at,” “excessive,” used in the formation of comp
ound words, contrasting
The four major classes of biological
with micro-: macrocosm; macrofossil; macrogra
ph;  macromolecules are CARBOHYDRATES, LIPIDS,
PROTEINS, AND NUCLEIC ACIDS
macroscopic.

MICRO
Large biological molecules perform a wide
a combining form with the meanings “small” (  range of jobs in an organism.
microcosm; microgamete ),

 “very small in comparison with others of its
kind” ( microcassette; microlith ), “too small to
be seen by the unaided eye” ( microfossil; micro
organism ), “dealing with
extremely minute organisms
MOLECULE
Some carbohydrates store fuel for future
energy needs, and some lipids are key structural
components of cell membranes.
Nucleic acids store and transfer hereditary
information, much of which provides
instructions for making proteins.

A molecule is the smallest particle in a chemical Carbohydrates are the sugars, starches and
element or compound that has the chemical fibers found in fruits, grains, vegetables and
properties of that element or milk products.
compound. Molecules are made up of atoms
They are the body's main source of energy.
that are held together by chemical bonds.
They are called carbohydrates because, at the
FOUR ESSENTIAL MACCROMOLECULES IN chemical level, they contain carbon, hydrogen
LFE
and oxygen.

THREE CLASSIFICATIONS OF CARBOHYDRATES

MACROMOLECULE
A. MONOSACCHARIDE
A macromolecule is a very large molecule,
usually consisting of repeated subunits B. DISACCHARIDE
called monomers, which cannot be reduced to
simpler constituents without sacrificing the C. POLYSACCHARIDE
"building block" element
MONOSACCHARIDE
Macromolecule Monomer unit
A monosaccharide is the most basic form of
Carbohydrates Sugars
Lipids Fatty acids carbohydrates.
Nucleic acids Nucleotides
Proteins Amino acids Monosaccharides can by combined through
glycosidic bonds to form larger carbohydrates,
Biological macromolecules are important known as oligosaccharides or polysaccharides.
cellular components and perform a wide array

An oligosaccharide with only two
monosaccharides is known as a disaccharide.
When more than 20 monosaccharides are
combined with glycosidic bonds, a
oligosaccharide becomes a polysaccharide.
Example of Monosaccharide
GLUCOSE -
Is an important monosaccharide in that it
provides both energy and structure to many
organism.
Glucose molecules can be broken down
in  glycolysis, providing energy and precursors
for cellular respiration
C6H12O6
- If a cell does not need any more energy at the
moment, glucose can be stored by combining it
with other monosaccharides.
They can be in a stored form of energy.
Plants store these long chains as starch, which
can be disassembled and used as energy later.
Animals store chains of glucose in the
polysaccharide glycogen, which can store a lot
of energy.
Examples of Polysaccharide
STARCH
Starch is long chains of sugar molecules linked
together like a chain.
Plants store it in the Amyloplast
GLYCOLOGEN
Glycogen is a multibranched polysaccharide of
glucose that serves as a form of energy storage
in humans, animals, fungi, and bacteria.
Glycogen is stored in our muscles and can be
converted back to glucose by the moment that
we need more energy for our body processes.
CELLULOSE
Glucose can also be connected in long strings of
monosaccharides to form polysaccharides that
resemble fibers. Plants typically produce this as
cellulose.
Cellulose helps plants to be strong and too
stand strong. 
FRUCTOSE
Although almost identical to glucose, fructose is
a slightly different molecule. The formula
C6H12O6 is the same, but the structure is much
different.
Fructose can be found in fruits.
Also known as “Fruit Sugars”
DISSACHARRIDE
Also called a double sugar or bivose, is the sugar
formed when two monosaccharides (simple
sugars) are joined by glycosidic linkage. Like
monosaccharides, disaccharides are soluble in
water. Three common examples are sucrose,
lactose, and maltose.
EXAMPLES OF DISACCHARIDE
SUCROSE
Is a common “table sugar”. It is a disaccharide
composed of glucose and fructose.
They are naturally produced in plants.

For human consumption, they are extracted AHA! I KNEW IT! THE STORED GLUCOSE IS ALSO
and refined either from sugar cane or sugar CALLED AS THE “GLYCOGEN” AND IT IS A TYPE
beet. OOF LIPID ALSO

MALTOSE

Also known as “Malt sugar” IF OUR BODY CONTAINS EXCESS GLUCOSE IT IS

TURNED INTO GLYCOGEN AND IS STORED IN
A disaccharide formed from 2 units of glucose. OUR MUSCLES
And this is the key structural unit of starch. FOR FUTURE USE
Ex. Honey , beer , cereal If glucose is not around, lipids will fuel our cells.

Lipids are there ready to rescue from energy

LACTOSE loss.

A disaccharide composed of galactose and

glucose. PROTEIN
It is also known as “Milk sugar” Proteins account for more than 50% of the dry
“lac” meaning milk mass of most cells.

“ose” meaning sugar They are instrumental in almost everything an

Lactose is found in dairy foods such as milk,
cheese, yogurt, butter and ice cream.
LIPIDS
organism does.
Its functions include structural support, storage
transport, cellular signaling, movement and
defense against foreign substances.

Lipid is the another term for “fat”

They are called as the “catalyst” in cells.

It is insoluble in water but is soluble in alcohol,

ether and chloroform

Lipids are nonpolar and so they are insoluble in

polar molecules like water and are soluble in a
nonpolar molecule like alcohol.

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WHEN WE HAVE EXCESS GLUCOSE IN OUR

BODY THEY ARE TURNED INTO GLYCOGEN ( A
FORM OF STORED ENERGY FOR FUTURE USE)