1.1, 1.2 , 1.6,1.7

• glucose +glucose


  maltose
• glucose + galactose (milk sugar)


  lactose
• glucose+fructose


  sucrose
• Condensation reaction between alpha glucose


  glycogen
• compact and branched molecule


  glycogen
• Glycogenolysis


  breakdown of glycogen to glucose
• why is it important triglycerides are hydrophobic


  so that water can't enter the cell via osmosis and so that water potential is not affected
• Formation of triglycerides


  condensation reaction of one glycerol and 3 fatty acids , 3 molecules of water are released
• ester bond


  The bond formed when fatty acid molecules are joined to glycerol molecules in condensation reactions.(esterification)
• phospholipid bilayer


  a double layer of phospholipids

  hydrophilic phosphate head on outside

  hydrophobic tail inside

  aqueous molecules can't get in

  cell membrane
• Cellulose


  polymer beta glucose

  1,4 glycosidic bond -spiral

  form cell wall in plants

  micro and macro fibres -strong
• Glycogen


  1,6 glycosidic bond- branched

  compact

  hydrolyses into glucose

  good energy storage
• unsaturated fats


  double bonds, liquid at room temp
• nitrates


  plants absorb nitrates to synthesise amino acids

  nitrogen is key component in chlorophyll
• calcium ions


  proper growth of new tissues

  cell walls
• magnesium ions


  essential component of chlorophyll

  chlorophyll absorbs light for photosynthesis
• water is polar


  partial positive charge on hydrogens

  partial negative on oxygen

  bent overall structure because oxygen is more electronegative
• water is excellent solvent


  ability to dissolve polar and ionic substances

  takes nutrients with it in water cycle
• Water has a high heat capacity


  takes a lot of energy to raise the temp of certain amount of water by a degree

  helps regulating temp

  allows pond water to stay relatively constant day and night
• Water has a high heat of vaporization


  evaporative cooling -sweat is mostly made of water and the evaporating water absorbs excess body heat which is released into atmosphere
• Water is cohesive


  strong cohesive forces - ability to form hydrogen bonds with one another

  surface tension
• Water is adhesive


  water molecules stick to other surfaces
• Water is less dense as a solid


  as water lowers in temp the hydrogen bonds lock water into a less dense structure- this causes ice to float not sink like most other solids

  keeps ponds lakes and oceans from freezing solid so life can thrive under ice
• properties of lipids


  waterproof , compact ,non polar =insoluble , conduct heat slowly
• define monosaccharide. name the 3 hexose monosaccharides


  organic monomer that cannot be hydrolysed to a simpler sugar

  glucose

  fructose

  galactose
• draw the structure of alpha glucose

  done
• draw the structure of beta glucose

  done
• relate the structure of glucose to its functions


  alpha glucose

  small and water soluble = easily transported in bloodstream

  complementary shape to anti port for co transport for absorption in gut

  complementary shape to enzymes for glycolysis = respiratory substrate
• draw the structure of ribose

  pentose monosaccharide
• What happens in a condensation reaction?


  A chemical bond forms between 2 molecules & a molecule of water is produced.
• What happens in a hydrolysis reaction?

  A water molecule is used to break a chemical bond between 2 molecules.
• what type of bond forms when monosaccharides react ?


  1,4 or 1,6 glycosidic bond

  2 monomers= disaccharide
• Name 3 disaccharides. Describe how they form.


  condensation reaction forms glycosidic bond between 2 monosaccharides

  ● maltose: glucose + glucose

  ● sucrose: glucose + fructose

  ● lactose: glucose + galactose

  all have molecular formula C12H22O11
• define polysaccharide . give 3 examples


  polymer made from a repeating monosaccharide unit

  - starch

  - glycogen

  - cellulose
• describe the structure and functions of starch

  Storage polymer of 𝛼-glucose in plant cells:

  ● insoluble = no osmotic effect on cells

  ● large = does not diffuse out of cells

  made from amylose:

  ● 1,4 glycosidic bonds

  ● helix with intermolecular

  H-bonds = compact

  and amylopectin:

  ● 1,4 & 1,6 glycosidic bonds

  ● branched = many terminal ends

  for hydrolysis into glucose
• describe the structure and functions of glycogen

  Main storage polymer of 𝛼-glucose in animal cells (but also found in plant cells):

  ● 1,4 & 1,6 glycosidic bonds.

  ● Branched = many terminal ends for hydrolysis.

  ● Insoluble = no osmotic effect & does not diffuse out of cells.

  ● Compact.
• describe the structure and functions of cellulose


  polymer of 𝛽-glucose gives rigidity to plant cell walls (prevents bursting under turgor pressure, holds stem up)

  ● 1,4 glycosidic bonds

  ● straight-chain, unbranched molecule

  ● alternate glucose molecules are rotated 180°

  ● H-bond crosslinks between parallel strands form microfibrils = high tensile strength
• How do triglycerides form?

  condensation reaction between 1 molecule of glycerol & 3 fatty acids forms ester bonds
• contrast saturated and unsaturated fatty acids


  Saturated:

  ● contain only single bonds

  ● straight-chain molecules have many contact points

  ● higher melting point = solid at room temperature

  ● found in animal fats

  Unsaturated:

  ● contain C=C double bonds

  ● 'kinked' molecules have fewer contact points

  ● lower melting point = liquid at room temperature

  ● found in plant oils
• Relate the structure of triglycerides to their functions


  -high energy : mass ratio = high calorific value from oxidation

  -insoluble hydrocarbon chain = no effect on water potential of cells and used for waterproofing

  - slow conductor of heat= thermal insulation