Biochemical introduction, Protein, Carbohydrates and Lipids
Biochemistry: Biological Molecules
Pg. 2 – 7 Carbohydrates
Pg. 8 – 12 Proteins
Pg. 13 – Lipids
Carbohydrates. L.O. 1.1 and 1.2
Carbohydrates are sugars and they are the primary source of energy for our vital functions such as breathing and sleeping.
There are two types of carbohydrates, simple and complicated.
Monosaccharides, disaccharides and polysaccharides.
L. O. 1.2
Carbohydrates are split into different classifications depending on how many molecules they have.
Monosaccharide: one sugar molecule. E.g. Fructose, Galactose or Glucose.
Disaccharide: Two sugar molecules linked together by a glycocidic bond. E.g.
Glucose + Glucose = Maltose
Glucose + Fructose = Sucrose
Polysaccharide: A long chain of monosaccharides joined together by a glycocidic bond. E.g. Starch
Glycocidic Bond
A glycocidic bond is a link between two sugar molecules, it holds monosaccharides together to form disaccharides or polysaccharides. It can also join carbohydrates to non-carbohydrate molecules.
A glycocidic bond is a condensation reaction which means when it is formed, water is a product. This also means that the bond needs water to break
(Hydrolysis) which makes it quite strong. This kind of bond is called covalent.
Glucose
+
Sucrose + Water
Glucose
=
H2O
Monosaccharides and disaccharides. L.O. 1.2 and 1.3
There are many different essential sugar molecules such as
Galactose, Fructose and Glucose but our body can only use and store Glucose. All other sugars are initially changed into
Glucose for storage and use.
Simple sugars are also used in the structure of RNA and DNA.
Polysaccharides. L.O. 1.2 and 1.3
•
•
•
•
•
•
•
•
Polysaccharides are long chains of monosaccharides held together by glycocidic bonds
Soluble in water
Polysaccharides are long compact chains making them easy to store
It is easy to break monosaccharides and disaccharides off the end for quick energy use
Polysaccharides can be used for structure in cells
Polysaccharides are in both plants and animals
Pg. 2 – 7 Carbohydrates
Pg. 8 – 12 Proteins
Pg. 13 – Lipids
Carbohydrates. L.O. 1.1 and 1.2
Carbohydrates are sugars and they are the primary source of energy for our vital functions such as breathing and sleeping.
There are two types of carbohydrates, simple and complicated.
Monosaccharides, disaccharides and polysaccharides.
L. O. 1.2
Carbohydrates are split into different classifications depending on how many molecules they have.
Monosaccharide: one sugar molecule. E.g. Fructose, Galactose or Glucose.
Disaccharide: Two sugar molecules linked together by a glycocidic bond. E.g.
Glucose + Glucose = Maltose
Glucose + Fructose = Sucrose
Polysaccharide: A long chain of monosaccharides joined together by a glycocidic bond. E.g. Starch
Glycocidic Bond
A glycocidic bond is a link between two sugar molecules, it holds monosaccharides together to form disaccharides or polysaccharides. It can also join carbohydrates to non-carbohydrate molecules.
A glycocidic bond is a condensation reaction which means when it is formed, water is a product. This also means that the bond needs water to break
(Hydrolysis) which makes it quite strong. This kind of bond is called covalent.
Glucose
+
Sucrose + Water
Glucose
=
H2O
Monosaccharides and disaccharides. L.O. 1.2 and 1.3
There are many different essential sugar molecules such as
Galactose, Fructose and Glucose but our body can only use and store Glucose. All other sugars are initially changed into
Glucose for storage and use.
Simple sugars are also used in the structure of RNA and DNA.
Polysaccharides. L.O. 1.2 and 1.3
•
•
•
•
•
•
•
•
Polysaccharides are long chains of monosaccharides held together by glycocidic bonds
Soluble in water
Polysaccharides are long compact chains making them easy to store
It is easy to break monosaccharides and disaccharides off the end for quick energy use
Polysaccharides can be used for structure in cells
Polysaccharides are in both plants and animals
References: cont. Ball, D. W., Hill, J. W., Scott, R. J., / Lard Bucket (2011) Introduction to Chemistry: General, Organic and Biological. Available from: http://2012books.lardbucket.org/books/introduction-to-chemistry-general-organic-and-biological/s20-03-membranes-andmembrane-lipids.html [Accessed: 7th January 2015 2.10pm] Brooklyn College (2015) Phospholipid Bilayers. Available from: http://academic.brooklyn.cuny.edu/biology/bio4fv/page/phosphb.htm [Accessed: 7th January 2015 3.10pm] Masterjohn, C., / Cholesterol and Health (2013) Cholesterol Structure. Available from: http://www.cholesterol-andhealth.com/cholesterol_structure.html [Accessed: 7th January 2015 4.15pm]