B.1.1 Carbohydrates & Lipids

Covalent bonds

bonds that form between non-metals

Reason why carbon is special

It can have up to four single bonds, making it extremely versatile

Monomer

single unit molecule

Polymer

long-chain molecule made up of a repeated pattern of monomers

Polysaccharide

carbohydrate polymers

Polypeptide

protein polymers

Condensation reaction

those which are used to turn groups of monomers into polymers

process of condensation reaction

monosaccharide subunits --> disaccharide + H2O

Hydrolysis reaction

those that break down polymers into smaller subunits, such as monomers

Groups needed for hydrolysis reaction

-H groups, -OH groups supplied by water molecules

Monosaccharides

monomers of carbohydrates

C,H,O

Elements that make up carbohydrates

Hexose

Carbohydrates with 5 carbons

Pentose

Carbohydrates with 6 carbons

Glucose

A simple sugar that is an important source of energy.

Key characteristics of glucose

1. Polar, meaning it can dissolve easily in water

2. Stable due to outside OH on the ring

Starch

Moderately branched polysaccharide produced by and stores energy in plants

Glycogen

Highly branched polysaccharide produced by animals to store excess energy in the liver and muscle tissue

Callulose

unbranched polysaccharide produced by plants

Role of starch

stores energy in plants

Role of glycogen

stores energy in animals

Role of cellulose

gives plant cells strucutural support

Two isomers of glucose

Beta-glucose and alpha-glucose

The glucose used in cellulose

Beta-glucose

Beta-glucose

Simple chains allowing cross-linked bonds between chains alllowing increased structural support

Glycoproteins

Used for cell communication & recognition

Characteristics of glycoproteins

1. Carbohydrates attached to membrane proteins

2. Used in cell-to-cell recognition

Example of glycoproteins

Blood types

Lipids

Substances found in living organisms, composed of the elements C, H, O, that dissolve readily in non-polar solvents

Solubility of lipids

Only sparingly soluble in aqueous solutions

Composition of lipids

Partially or fully composed of long chains called fatty acids

Condensation reaction (2)

Used to create lipids such as triglycerides and phospholipids

Glycerol molecule

a short chain of 3 carbon atoms covalently bonded together

Triglyceride lipid

one glycerol molecule and three fatty acids

Phospholipids

Molecule containing a single glucose molecule and two fatty acids and a phosphate group

Saturated fatty acids

Fatty acids with no double bonds.

Monosaturated

Fatty acids with one double bond

Polysaturated

Fatty acids with more than one double bond

Unsaturated Fatty Acids

have one or more double bonds

All oils

Unsaturated triglycerides

Form of unsaturated fatty acids at room temperature.

liquid

Reason why unsaturated fatty acids are liquid at room temp.

The double bonds allow kinks and bends that prevent the chain from being packed.

Form of saturated fatty acids at room temperature

Solid

Melting point of saturated triglycerides

high due to straight-packed chains

Adipose tissue

specialized tissue for energy storage and insulation found in many endotherms

Polarity of adipose tissue

non-polar (won't be affected by osmolarity)

Key characteristic of phospholipids

amphipathic

Amphipathic

having both a hydrophilic region and a hydrophobic region

Structure of Phospholipids

has a hydrophilic head and a hydrophobic tail

Role of phospholipids

Control the passage of compounds in and out of the cell as a membrane.