1. Angie A. Owais A. Caleb S. Dustin C. Pavlo D.

2. Long molecules containing similar building blocks linked together by covalent bonds. Monomers: The subunits that serves as the building blocks of polymers. Created by a condensation, or dehydration, reaction. Prefix: Poly means many so polymers mean many monomers.

3. Condensation reaction (Dehydration Synthesis): A covalent bond is formed between two molecules when a water molecule is lost. Hydrolysis: Molecules spilt with the addition of water molecules. (opposite of condensation reaction.) Glycosidic Linkage: The covalent bond between two monosaccharides formed by a dehydration reaction. These links are usually formed between carbon-1 and carbon-4 http://nhscience.lonestar.edu/biol/dehydrat/dehydrat.html

4. Dehydration Reaction Hydrolysis Pearson Education, Inc., publishing as Benjamin Cummings

5. Sugar and their polymers Composed of carbon and water. Three main types: Monosaccharides Disaccharides Polysaccharides

6. Simplest carbohydrates formed by single or simple sugars. The molecular formula consists mostly of CH2O molecules and variants. Variants: If carbon is double, so are all other elements: CH2O → C2H4O2 Glucose ( C 6 H 12 O 6 ) is the most common monosaccharide. http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

7. Two monosaccharides bonded together by a glycosidic linkage to form double sugars. Glycosidic linkage: The removal of a water molecule forms a covalent bond. Most common types of disaccharides: Maltose, Sucrose, and Lactose. Maltose (Malt Sugar): Two glucose molecules Sucrose (Table Sugar): Glucose and fructose molecules Lactose (Milk Sugar): Glucose and galactose molecules (Isomers)

8. Maltose http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm What chemical mechanism is used? C 12 H 22 O 11

9. Lactose http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm What chemical mechanism is used? C 12 H 22 O 11

10. Sucrose What chemical mechanism is used? http://www.wlass.user.icpnet.pl/sucrose.gif C 12 H 22 O 11

11. Starch Polymer consisting of only glucose monomers. Most monomers are joined by 1-4 linkages (#1 carbon, which starts with the hydroxyl group, to #4 carbon) Amylose: The simplest form of starch Amylopectin: A more complex form with 1-6 linkages. Glycogen A polymer of glucose that is extensively branched. More complex than amylopectin.

12. Cellulose A polymer of glucose with different glycosidic linkages because of the two slightly different ring structures. Glucose monomers are all in the β-configuration, turning every other glucose monomer upside down. Chitin Similar to cellulose except it has nitrogen. http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

13. Carbohydrates are the main source of energy in the body. When digested carbohydrates turn into sugars and travel into your blood stream, where cells take in sugar. Monosaccharides, especially glucose, provide cells with much needed nutrition. Glucose is the major cellular fuel. During cellular respiration, the production of ATP when oxygen is taken in, cells take the energy kept in glucose molecules.

14. Main function: Store and provide sugar for cells. Other polysaccharides protect cells or entire organisms. Starch, stored energy, provides plants with an abundance of glucose. Cellulose helps strengthen the cell’s walls within a plant and smoothens the digestive tract food takes in our bodies. Chitin is used in building the exoskeleton of many organisms (spiders).

15. Consuming too much carbohydrates can cause serious effects to the human body including: Diabetes, which is too much sugar in the blood. Obesity, carbohydrates that are not used turn into fat. High Cholesterol, which in turn can lead to a heart attack or blocked arties. But if not enough carbohydrates are consumed, organism can become sick from malnutrition.

16. Foods filled with carbs. Exoskeleton Sugar in blood

17. http://health-club.org/wp-content/uploads/2011/05/Carbohydrate-food.jpg http://www.backyardnature.net/pix/ecdysis.jpg http://server2.myebiz.com/johnnymurray/library/blood_sugar_2.jpg First Slide http://dietsindetails.com/userfiles/carbs.jpg http://getfitnesstogether.files.wordpress.com/2011/08/glucose-molecule4.gif References: Campbell, Neil A., and Jane B. Reece. AP Biology. 7th ed. San Francisco: Pearson, 2005. 69-74. Pearson, Owen. "What Are the Consequences of Eating Too Many Carbohydrates?." LIVESTRONG. N.p., 31 Oct. 2010.. Carter, Stein J. Carbohydrates. N.p., 1996. Web. 12 Oct. 2011..

18. http://www.wisc-online.com/Objects/ViewObject.aspx?ID=AP13104