Carbohydrates and Lipids .2

Carbohydrates and Lipids

• Variations in form enable diverse functions.

• Carbohydrates and lipids serve as energy storage compounds.

Carbon Atom Properties

• Covalent bonds allow carbon to form up to four bonds.

• Multiple structures possible: branched/unbranched chains, single/multiple rings.

Macromolecule Formation

• Condensation Reactions: Link monomers to form polymers, e.g., polysaccharides, polypeptides.

• Hydrolysis Reactions: Split polymers into monomers, utilizing water to add -H and -OH groups.

Monosaccharides

• Recognize pentoses and hexoses; examples include glucose.

• Properties: solubility, transportability, stability, energy yield.

Polysaccharides

• Serve as energy storage (e.g., starch in plants, glycogen in animals).

• Large and insoluble, allowing for efficient energy storage.

Cellulose Structure

• Composed of beta-glucose monomers, providing rigidity to plant cells.

• Chains linked by hydrogen bonds into microfibrils.

Lipid Properties

• Hydrophobic compounds that dissolve in non-polar solvents.

• Include triglycerides and phospholipids formed by condensation reactions.

Fatty Acids

• Differentiated by saturation: saturated, mono- and polyunsaturated.

• Affects melting points and storage forms in organisms.

Triglycerides

• Function: long-term energy storage and thermal insulation.

Phospholipid Bilayers

• Amphipathic molecules crucial for forming cell membranes.

Glycoproteins

• Important for cell recognition (e.g., ABO antigens in blood).

Chemical Bonds

• Ionic Bonds: Transfer of electrons, charged atoms attract.

• Covalent Bonds: Strongest bonding, can be polar or non-polar.

• Carbon versatility leads to the formation of various organic compounds.