Macromolecules

Which of the following best explains the term “macromolecule”?

• Small organic molecules that are made when large molecules are broken down
• Large organic molecules that are made when small molecules join together
• Small organic molecules that are made when large molecules join together
• Large organic molecules that are made when small molecules break apart

Match the macromolecules with their food source: Meat, eggs, beans, and fish.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their food source: Bread, pasta, rice, and starches.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their food source: Olive oil, nuts, avocados, and salmon.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their food source: We do not get this macromolecule from the food we eat.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their function. Carries genetic information to make proteins.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their function. Forms cell membranes, chemical messengers, and insulation

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their function. Storage, transport, movement, and speeding up reactions.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their function. Quick energy to carry out daily functions.

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids

Match the macromolecules with their monomers. Amino Acids

• Carbohydrate
• Proteins
• Lipids
• Nucleic Acids