1. Carbohydrates and lipids
Jorge Melo

3.  High specific heat capacity.
High latent heat.

5. Hydrolysis Condensation

10.  List the features of carbohydrates.
 Using diagrams to explain the structure of a
simple carbohydrate.
 Explain how complex carbohydrates are
formed from simple carbohydrates.
 List the differences between triglycerides and
phospholipids.
 Describe the structure of lipids.
 Explain how the structure of lipids affects their
properties.

11.  Carbohydrates
 Disaccharides
 Polysaccharides
 Lipids
 Triglycerides
 Phospholipids
 Cholesterol

12.  Most important source of energy
 Store energy
 Make structure
 Elimination of waste materials and
toxins
 Sources: dairy products, fruits and sugar
(simple) starches are found in grains or
cereals such as rice, barley, oat,
buckwheat, millet and rye, and in some
root vegetables including parsnips and
potatoes (more complex).

13.  Carbon Hydrate
 Carbon and water
 3 atoms
 C
 O
 H

14.  Three types of
carbohydrates
 Monosaccharides
(simple sugars)
 Disaccharides
(double sugars
(form from two
monosaccharides)
 Polysaccharides
(polymer chain –
hundreds of
monosaccharides)

15.  Carbohydrates are made up of sugar
molecules, the general formula for sugar is
CnH2nOn.
 A carbohydrate that is a single sugar molecule is a
monosaccharide. Examples include
glucose, fructose, and galactose.
 As sugars monosaccharides are all sweet.
 Glucose is an example of a Hexose, and has two
forms alpha and beta.

16.  The name of monosaccharides varies with the
number of C atoms
3C  Trioses
5C  Pentoses
6C  Hexoses

17.  Main energy source
for most living
organisms
 Photosynthesis
product
 Structural isomers
 α 1-4 linkages: starch
(amylose and
amylopectin) easy to
break down by
enzymes
 β 1-4 linkages: linear
microfibrils of
cellulose difficult to
break down

18.  Fructose
 Very sweet sugar
 Galactose
 Found on milk
Galactose

19.  Made by joining two
monosaccharides.
 Two α glucose molecules form
maltose.
 condensation reaction.
 glycosidic bond (covalent)
 Because the link is between
carbon 1 and 4, it’s an α 1-4
glycosidic bond.
 Disaccharides are also sweet.

20.  Sucrose: the sugar you put in your tea
 lactose: milk sugar

21.  Using the diagram on the previous slide work
out the formula for maltose.
 C12H22O11

22.  What name is given to the carbohydrate in which n
is
 6
 5
 3
 State 2 different functions of the carbohydrates
 Simple carbohydrates are combined to form
disaccharides, what else is produced?

23.  Maltose is broken down
by the enzyme maltase.
 This is a hydrolysis
reaction.

25.  Linking together thousands of α glucose molecules
produces amylose found in starch.
 Amylose molecules coil to form long spirals held
in place by hydrogen bonds, making it compact.
 Starch is insoluble and metabolically inactive
making it perfect for storing in plant cells.
 It is not sweet.

26.  Animals do not store amylose, instead they use
glycogen which is similar but contains 1-6
glycosidic bonds forming side branches.
 Glycogen is broken down by the enzyme
glycogen phosphorylase which is activated by
insulin.

29.  Cellulose is similar to amylose but it is made of
β-glucose, the β 1-4 bonds do not cause it to coil
instead it is straight.
 As a result the molecules do not form hydrogen
bonds within the same strand but with their
neighbours forming bundles called fibrils which
in turn for larger bundles called fibres all held by
hydrogen bonds.
 This makes cellulose extremely strong, and there
are very few animals with enzymes to break β 1-
4 bonds.

31.  Fats and oils
 Room temp. fats are solids, oils are
liquid
 Made of:
 C
 O
 H
 Higher proportion of H
 Insoluble in H2O

32.  Simplest example of
a lipid
 3 fatty acids attached
to a glycerol
molecule

33.  The carboxyl group at the end
of the fatty acid reacts with the
hydroxyl group on the glycerol.
 Forming an ester bond,
(involves covalent bonds).
 This is a condensation reaction
 Ester bond

34.  Insoluble in H2O – no
charge
 Hydrophobic
 Saturated (where each of
the carbons in the fatty
acid are attached to two
hydrogen atoms.)
 Unsaturated (double
bonds)

36.  Like a triglyceride but one
of the fatty acid chain
replaced by a phosphate
group
 Different properties
 Head hydrophobic
 Tail hydrophilic
 Blue: Fatty acid
 Pink: Glycerol
 Yellow phosphate group

37.  Basic form
of the cell
membrane

38.  Cholesterol is very
different from other
lipids, some don’t class
it as a lipid at all.
 This basic structure is
shared with all steroids
that are made from it,
many of which are
hormones.

41.  List the features of carbohydrates.
 Using diagrams explain the structure of a
simple carbohydrate.
 Explain how complex carbohydrates are
formed from simple carbohydrates.
 List the differences between triglycerides and
phospholipids.
 Describe the structure of lipids.
 Explain how the structure of lipids affects their
properties.