1. Essential Idea
Compounds of carbon, hydrogen and oxygen are used to supply and store energy.

2. Understandings.
Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.

3. IB Assessment Statement
List three examples each of monosaccharides, disaccharides and polysaccharides. The examples used should be: glucose, galactose and fructose; maltose, lactose and sucrose; starch, glycogen and cellulose.

4. Sugars: monosaccharides
Monosaccharides have molecular formulas that are usually multiples of CH2O
Monosaccharide is a molecule made up of one type of sugar
Glucose is the most common monosaccharide

5. Monosaccharide: Glucose
Copyright Pearson Prentice Hall

6. Monosaccharide: Ribose
Copyright Pearson Prentice Hall

7. Disaccharides: Two Sugars
A disaccharide is formed when a dehydration reaction joins two monosaccharides
Animation: Disaccharides

8. Disaccharides: Two Sugars
Disaccharide examples:
Lactose formed from a bond between Galactose and glucose
Animation: Disaccharides

9. Disaccharides: Two Sugars
Disaccharide examples:
Sucrose formed from a bond between fructose and glucose
Animation: Disaccharides

10. Application
Application: Structure and function of cellulose and starch in plants and glycogen in humans.
Skill:
Use of molecular visualization software to compare cellulose, starch and glycogen.

11. Polysaccharides: Many Sugars
Starch
Formed from many glucose molecules
Used for energy storage in plants
Animation: Disaccharides

12. Polysaccharides: Many Sugars
Glycogen
Formed from many glucose molecules
Energy storage for animals
Animation: Disaccharides

13. Polysaccharides: Many Sugars
Cellulose
Formed from many glucose molecules
Structural support for plants
Animation: Disaccharides

14. Polysaccharide Comparisons

15. Know the structures of the following carbohydrate
glucose, galactose, fructose
maltose, lactose and sucrose
Starch, glycogen, cellulose
Monosaccharides
Disaccharides
Polysaccharides

16. IB Assessment Statement
State one function of glucose, lactose and glycogen in animals, and of fructose, sucrose and cellulose in plants.

17. Carbohydrate functions in Animals
Glucose – used as a substrate for respiration or converted to glycogen for storage.
Lactose – produced by mammary glands and secreted in milk as an important part of the diet of young mammals
Glycogen – energy storage

18. Carbohydrate functions in Plants
Glucose – a product of photosynthesis.
Fructose – produced as an intermediate substrate during glucose breakdown during respiration. Used in production of sucrose
Cellulose – component of cell walls/ structural support in plants
Starch – energy storage

21. Carbohydrate tutorial
Click on the Carbohyrdate tutorial below

22. IB Assessment Statement
Outline the role of condensation & hydrolysis reaction the relationships between monosaccharides, disaccharides and polysaccharides;

23. Hydrolysis vs. Condensation
Adds water
Breaks down polymers into monomers
Example: Breaks down starch into glucose
Condensation
Removes water
Forms new bonds between monomers forming polymers
Example: glucose and fructose are bonded together to form sucrose

24. Building and Breakdown disaccharides and Polysaccharides
Condensation (dehydration) and Hydrolysis Reactions

25. One Type of Condensation (dehydration) Reactions
Occurs between monosaccharide and forms disaccharides and polysaccharides

26. Disaccharides & Dehydration/ Condensation Reaction
When two monosaccharides join together a hydrogen is released from one monosaccharide & a hydroxide is removed from another
Hydrogen and hydroxide bond together to form water
Animation: Disaccharides

27. Condensation (dehydration) Reaction in carbohydrates
Starch
glucose
glucose
Fructose
glucose
Sucrose

28. One type of hydrolysis reactions
Breakdown of disaccharide or polysaccharides into monosaccharide

30. Flashcards Make a flashcard of the following: 1st side but the name:
glucose,
Lactose
Glycogen (describe structure)
fructose,
sucrose
Cellulose (describe structure)
Ribose
Starch (describe structure)
2nd side put
State one function of glucose, lactose, ribose and glycogen in animals,
and of fructose, sucrose, ribose and cellulose in plants.
Draw/ describe the structure of the molecule

31. Understandings.
Triglycerides are formed by condensation from three fatty acids and one glycerol.

34. Lipids are a diverse group of hydrophobic molecules
Lipids occur in living things as animal fat and plant oils
The unifying feature of lipids is having little or no attraction for water
Lipids are hydrophobic because they consist mostly of hydrocarbons, which form nonpolar covalent bonds
The most biologically important lipids are fats, phospholipids, and steroids

35. Fats and Oils
Fats are constructed from two types of smaller molecules: glycerol (an alcohol) and fatty acids
Glycerol is a three-carbon alcohol with a hydroxyl group (--OH) attached to each carbon
A fatty acid consists of a carboxyl group (--COOH) attached to a long carbon skeleton

36. Structure of fat and oils
Fatty acid
Glycerol

37. Fats and oils are compounds called triglycerides
In a fat, three fatty acids are joined to glycerol by an ester linkage a triglyceride
In cells, enzymes catalyze the formation of triglyerides, and also the breakdown of glycerides by hydrolysis

38. Below is a figure representing the Structure of Triglycerides
Ester linkage
Fat molecule (triacylglycerol)

39. IB Assessment Statements
Outline the role of condensation and hydrolysis in the relationships between between fatty acids, glycerol and triglycerides; and between amino acids and polypeptides.

40. Condensation reaction between glycerol & fatty acids form lipids

41. Phospholipids
Phospholipids has a similar chemical structure to triglycerides.
In a phospholipid, one of the fatty acids is replaced by a phosphate group (--PO4)
The over structure of a phospholipid consists of
two fatty acids
and a phosphate group
attached to glycerol
The two fatty acid tails are hydrophobic, but the phosphate group and its attachments form a hydrophilic head

42. LE 5-13 Choline Hydrophilic head Phosphate Glycerol Hydrophobic tails
Fatty acids
Hydrophilic
head
Hydrophobic
tails
Structural formula
Space-filling model
Phospholipid symbol

43. When phospholipids are added to water, they self-assemble into a bilayer, with the hydrophobic tails pointing toward the interior
The structure of phospholipids results in a bilayer arrangement found in cell membranes
Phospholipids are the major component of all cell membranes

44. Cell Membrane
WATER
Hydrophilic
head
Hydrophobic
tails
WATER

45. Lipid Tutorial Below:
Click below for the lipid tutorial

46. Understandings.
Fatty acids can be saturated, monounsaturated or polyunsaturated.
Unsaturated fatty acids can be cis or trans isomers.

48. Mono vs Poly UNSATURATED FATs
Monounsaturated Fats-
One double bond in the hydrocarbon chain
Polyunsaturated Fats
More than one double bond exists in the hydrocarbon chain

49. Saturated vs Unsaturated fatty acids
Polyunsaturated fats are hydrogenated or partially hydrogenated,
Hydrogenated means that double bonds in the fatty acid are broken and hydrogen are added.
Poly and Mono Unsaturated fats becomes saturated through the process of hydrogenation.

50. Saturated (trans) vs. Unsaturated (cis)
Mono and Poly Unsaturated fatty acids are naturally curved.
Saturated fatty acids are straight.

51. Trans fatty acid are saturated, no double bonds and straight.
Trans vs. Cis
Cis fatty acids are unsaturated, contain a double bond in the fatty acid chain and are curved.
An example of a cis fatty acid is Omega -3
Trans fatty acid are saturated, no double bonds and straight.
Vast majority of trans fatty acid are the result of food process (i.e. hydrogenation)

52. CHD is coronary heart disease

53. Why are Trans fats bad? VIDEOS
Simple video
GOOD VIDEO BELOW:
Lipid Video
Biochemistry & human physiology of fat in the blood ( 1 hour long lecture)

56. Omega-3 and Omega 6 Fatty Acids
The name omega 3 and omega 6 comes from which numbered carbon has the double bond.

59. Nature of Science
Evaluating claims—health claims made about lipids in diets need to be assessed. (5.2)

61. Why are Trans fats bad?
The Shape of trans fats make them bad for your cardiovascular system.
Saturated trans fats are linear and thus they lay flat against your arteries making is more difficult for them to flow with your passing blood.
These linear, saturated, trans fatty acids combine with cholesterol and form a substance called plaque and can be deposited along the walls of your arteries blocking or slowing blood flow. It this happens in the coronary arteries you can have a heart attack.

62. Application
Application: Lipids are more suitable for long-term energy storage in humans than carbohydrates.

63. Energy Content in Food
Fats contain more than twice as much energy per 100 grams than carbohydrates and proteins
Carbohydrates:  1,760 kJ per 100 g
Proteins:  1,720 kJ per 100 g
Fats:  4,000 kJ per 100 g

65. Skills
Determination of body mass index by calculation or use of a nomogram.

66. A.2.5  Calculate body mass index (BMI) from the body mass and height of a person

67. A.2.6  Distinguish, using the body mass index, between being underweight, normal weight, overweight and obese
•  Underweight  –  below 18.5                                         •  Normal weight  –  18.5 to 24.9
•  Overweight  –  25 to 29.9                                              •  Obese  –  above 30.0

68. Body Mass Index