Question

organic compounds study guide
iii. monomers and polymers - for each organic compound listed, provide the polymer and monomer.

organic compound	polymer	can be broken down into...	monomer
10. nucleic acids
11. proteins

iv. the organic compounds in detail
carbohydrates

1. describe the chemical composition of carbohydrates (the elements that make carbohydrates and their ratio):
2. carbohydrates are sugars. give an example of 3 sugars:
3. name 1 - 2 carbohydrates that are not used primarily for energy:
4. what is the difference in the molecular structure of table sugar vs. chains of starches, such as those found in potatoes?

lipids

1. determine which image below represents a saturated fat and which one represents an unsaturated fat.
2. briefly explain why unsaturated fats are liquid at room temperature and saturated fats are solid at room temperature:

Explanation:

Step1: Recall polymer - monomer pairs

Carbohydrates: Polymers are polysaccharides, monomers are monosaccharides. Nucleic acids: Polymers are DNA and RNA, monomers are nucleotides. Proteins: Polymers are polypeptide chains, monomers are amino - acids.

Step2: Determine carbohydrate composition

Carbohydrates are composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.

Step3: List sugar examples

Glucose, fructose, and galactose are examples of sugars.

Step4: Name non - energy carbohydrates

Cellulose and chitin are carbohydrates not primarily used for energy.

Step5: Compare sugar and starch structure

Table sugar (sucrose) is a disaccharide, while starch is a polysaccharide made of long chains of glucose monomers.

Step6: Identify fat types

The first image (A) represents a saturated fat as it has single bonds only between carbon atoms in the fatty acid chain. The second image (B) represents an unsaturated fat due to the presence of a double bond.

Step7: Explain fat state at room temperature

Unsaturated fats are liquid at room temperature because the double bonds cause kinks in the fatty acid chains, preventing them from packing tightly together. Saturated fats are solid as their straight chains can pack closely.

Answer:

1. Polymer: Polysaccharides; Monomer: Monosaccharides
2. Polymer: DNA and RNA; Monomer: Nucleotides
3. Polymer: Polypeptide chains; Monomer: Amino - acids
4. Carbon, hydrogen, oxygen in 1:2:1 ratio
5. Glucose, fructose, galactose
6. Cellulose, chitin
7. Table sugar is a disaccharide, starch is a polysaccharide of glucose monomers
8. A. Saturated fat; B. Unsaturated fat
9. Unsaturated fats have double bonds causing kinks, preventing tight packing; saturated fats have straight chains that pack closely.