1.3.1: Introduction

General Biology · LibreTexts

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    From LibreTexts, under CC BY 4.0, as the source states it; its equations are written in TeX, which the PDF shows typeset. This page at LibreTexts.

    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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