What are some key ways to remember the components of each macromolecule and its properties? How might you be able to easily identify a specific macromolecule in a free response?
I think that when people picture lipids they envision the glycerol in the case of a triglyceride with its 3 long tails or the hydrophilic head with two tails in the case of phospholipids, but I believe that people may not immediately identify the steroids, who look radically different than their “taily” relatives. As seen in this picture 
So I think an easy way to distinguish lipids is either their long fatty acid tails or this unique arrangement of “honey comb” like molecules.
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Very true, Victor. That is a great wya to remember them! I appreciate your participation!
