| key concept3.1Macromolecules Characterize Living Things
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| Chemical groupings determine the structures of macromolecules
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| The structures of macromolecules reflect their functions
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| Most macromolecules are formed by condensation and broken down by hydrolysis
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| key concept3.2The Function of a Protein Depends on Its Three-Dimensional Structure
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| Monomers of proteins link together to make the macromolecule
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| Peptide linkages form the backbone of a protein
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| The primary structure of a protein is its amino acid sequence
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| The secondary structure of a protein requires hydrogen bonding
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| The tertiary structure of a protein is formed by bending and folding
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| The quaternary structure of a protein consists of subunits
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| Shape and surface chemistry contribute to protein function
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| Environmental conditions affect protein structure
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| Protein shapes can change
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| Molecular chaperones help shape proteins
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| key concept3.3Simple Sugars Are the Basic Structural Unit of Carbohydrates
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| Monosaccharides are simple sugars
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| Glycosidic linkages bond monosaccharides
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| Polysaccharides store energy and provide structural materials
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| Chemically modified carbohydrates contain additional functional groups
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| key concept3.4Lipids Are Defined by Their Solubility Rather Than by Chemical Structure
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| Fats and oils are triglycerides
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| Phospholipids form biological membranes
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| Some lipids have roles in energy conversion, regulation, and protection
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| Apply What Youâve Learned
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