Proteins, Carbohydrates and Lipids as Organic Macromolecules

What this note covers

1. Amino Acids and Condensation Polymerisation to Form Proteins
2. Levels of Protein Structure: Primary to Quaternary
3. Enzyme Function and Protein Structure
4. Glucose as an Aldose Monosaccharide
5. Disaccharides and Polysaccharides: Starch and Cellulose
6. Triglyceride Structure: Glycerol Esterified with Fatty Acids
7. Comparing Condensation Polymerisation Across the Three Macromolecule Classes

7 sections · 14 key terms & formulas · 6 common mistakes