Proteins: Globular & Fibrous Globular Globular proteins are compact, roughly spherical (circular) in shape and soluble in water Globular proteins form a spherical shape when folding into their ...
Proteins: Interactions & Shape A polypeptide chain will fold differently due to the interactions (and hence the bonds that form) between R groups. The three-dimensional configuration that forms...
Proteins: Structures There are four levels of structure in proteins, three are related to a single polypeptide chain and the fourth level relates to a protein that has two or more polypeptide chain...
Amino Acids & the Peptide Bond Proteins Proteins are polymers (and macromolecules) made of monomers called amino acids The sequence, type and number of the amino acids within a protein determin...
The Vital Role of Phospholipids Structure Phospholipids are a type of lipid, therefore they are formed from the monomer glycerol and fatty acids Unlike triglycerides, there are only two fatty acids...
Triglycerides: Basics Lipids Macromolecules which contain carbon, hydrogen and oxygen atoms. However, unlike carbohydrates lipids contain a lower proportion of oxygen Non-polar and hydrophobic (ins...
Cellulose: Structure & Function Cellulose is a polysaccharide Polysaccharides are macromolecules that are polymers formed by many monosaccharides joined by glycosidic bonds in a condensation re...
Starch & Glycogen: Structures & Functions Starch and glycogen are polysaccharides Polysaccharides are macromolecules that are polymers formed by many monosaccharides joined by glycosidic bo...
Forming the Glycosidic Bond To make monosaccharides more suitable for transport, storage and to have less influence on a cell’s osmolarity, they are bonded together to form disaccharides and polysa...
