Question

1) Dehydration is a word usually used to mean the removal of water. How does this apply to macromolecules?

2) The fatty acids of triglycerides are classified as saturated, unsaturated, or trans fats. What is it about the structure of these compounds that gives them their physical characteristics?

3) Which categories of amino acid would you expect to find on the surface of a soluble protein, and which would you expect to find in the interior?

Answer 1

1) Dehydration in macromolecules means the joining of two molecule by removing one water molecules. For example two amino acids join with each other and make peptide bonds so, that dipeptide and hence protein is formed. This peptide bond is formed by degradation reaction. Same this happens with the carbohydrates. When two sugar molecules attach with each other, one water molecule is removed. Same concept is applied for the lipids. When fatty acid chains attaches to the glycerol backbone, they form lipid molecule by losing one water molecule for each fatty acid chain.