Draw the basic structure of a generalised amino acid

                    COOH

                   |

              R – C – H

                   |

                   NH₂

Draw the ring structure of an alpha-D glucose

13

Draw the basic structure of glycerol and a generalised fatty acid

CH₂0H

    |

CH₂OH

    |

CH²OH

Fatty Acid

C_xH_(2x+1)-COOH (saturated)

C_somethingH_bigsomethingCOOH (saturated)

Outline the role of condensation and hydrolysis in the relationships between monosaccharides and disaccharides; fatty acids, glycerol and trigylcerides, amino acids dipeptides and polypeptides

Draw the structure of a generalised dipeptide, showing the peptide linkage

                                         H   H

                                          \  /

                                              N

                                           |

                                          R₁-C-H

                                           |

                                       O=C

                                            |

                                        H-N

                                            |

                                       R₂-C-H

                                             |

                                            C

                                          // \

                                         O     O-H

Explain the relative solubility of carbohydrates, lipids, and proteins in water

·         Most lipids are insoluble because they have a long hydrocarbon chain (hydrophobic)

·         Carbohydrates are soluble because of the presence of OH groups

·         Proteins are also soluble because of OH groups and other groups and charges

·         Solubility decreases with size

Compare the energy content of carbohydrates, lipids, and proteins

Lipids have about twice the energy of carbohydrates and proteins in x mass

List two examples of monosaccharides, disaccharides, and polysaccharides

                                                              i.      Glucose

                                                             ii.      Ribose

                                                           iii.      Fructose

                                                              i.      Sucrose

                                                             ii.      Lactose

                                                           iii.      Maltose

                                                              i.      Glycogen

                                                             ii.      Cellulose

                                                           iii.      Chitin

State one function for a monosaccharide and for a polysaccharide

State three functions of lipids

1.      Energy Source

2.      Energy Storage

3.      Insulation

4.      Protection

5.      Waterproofing

6.      Cell Membranes (Phospholipids are a major component of)