Chapter 3. Biological Macromolecules

Introduction

 

Photo shows a variety of cheeses, fruits, and breads served on a tray.
Figure 3.1 Foods such as bread, fruit, and cheese are rich sources of biological macromolecules. (credit: modification of work by Bengt Nyman)

Chapter Outline

3.1 Synthesis of Biological Macromolecules
3.2 Carbohydrates
3.3 Lipids
3.4 Proteins
3.5 Nucleic Acids

Food provides the body with the nutrients it needs to survive. Many of these critical nutrients are biological macromolecules, or large molecules, necessary for life. Different smaller organic molecule (monomer) combinations build these macromolecules (polymers). What specific biological macromolecules do living things require? How do these molecules form? What functions do they serve? We explore these questions in this chapter.

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Biology 2e for Biol 111 and Biol 112 Copyright © by Mary Ann Clark; Jung Choi; and Matthew Douglas is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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