1. CH2OH O C H H H C C OH H OH HO C C H OH

2. Alpha (α) glucose
Beta (β) glucose

3. Joining carbohydrate monomers
Glycosidic bond

4. Breaking carbohydrate polymers

5. Amylose structure
Amylose is an an unbranched component of starch, formed from 1-4 linkage of α-glucose molecules:
The chain of 1-4 linkages so formed is quite long, and may wind up into a helix ( a spiral shape).

6. R H2N C COOH H H O N C H O H R group - different on every amino acid
Amino group C
Carboxyl group H O H

7. Glycine H
H2N C
COOH H

8. Arginine
COOH HN C NH
CH2
CH2
CH2 C H
H2N
NH2

9. Cysteine SH
CH2
H2N C
COOH H

10. Joining amino acids
H20
Peptide bond

11. Lipids Lipids are non-polar molecules, so are insoluble in water
Triglycerides are one of the most common types of lipid. They are formed from one molecule of glycerol and three fatty acid molecules.
Glycerol is always the same
There are hundreds of fatty acids: fatty acids are carboxyl groups (COOH) with a hydrocarbon tail
The hydrocarbon tail can can be saturated (all C-C bonds are single) or unsaturated (have at least 1 C=C double bond). It can also vary in length.

12. Glycerol
Fatty acid H HO C O H C OH HO C O H C OH HO C O H C OH H

13. TRIGLYCERIDE C O H
+ 3H2O
Ester bond

14. PO4 FATTY ACID GLYCEROL GLYCEROL FATTY ACID Hydrophilic head
Hydrophobic tail

15. Cholesterol Non-polar group - hydrophobic
Polar hydroxyl group - hydrophilic