Carbohydrates and Lipids

  • Describe characteristics of carbohydrates. 

  • Organic compounds

  • Glucose, fructose, (starch)

  • 1:2:1 ratio of  carbon, hydrogen and oxygen

  • general empirical formula:  CH20

  • State the function of a carbohydrate. Source of energy (ATP)

  • State the monomer of a carbohydrate. Monosaccharide

  • State the shape(s) of most monosaccharides. Ring

  • Distinguish between pentose and hexose sugars. Pentose has 5 carbon sugars while hexose has 6 carbon sugars.

  • State what functional group makes monosaccharides polar / hydrophilic. -OH (Hydroxyl) groups

  • State the 3 hexose monosaccharides and their function.

  • Galactose- combines with glucose to form lactose

  • Fructose- plants, sweetens fruits, honey

  • Glucose- most common energy source

  • Compare functions of alpha and beta glucose. Alpha is the monomer of starch and glycogen and beta is the monomer of cellulose. Both are made during photosynthesis and are used for ATP production.

  • Describe isomer. One of two or more compounds that have the same chemical formula but different arrangements of the atoms within the molecules and that may have different physical/chemical properties.

  • Be able to label alpha glucose

  • Be able to label beta glucose

  • State the 2 pentose monosaccharides and their function. Ribose (monomer of RNA) and Deoxyribose (monomer of DNA)

  • Describe the formation of a disaccharide. 2 monosaccharides covalently bond together and lose water.

  • State the specific type of bond that holds together disaccharides. Glycosidic bond

  • Distinguish between alpha and beta bonds. 

  • If the glycosidic  bond points down = alpha bond

  • If the glycosidic  bond points up = beta bond

  • Be able to identify alpha and beta bonds  

  • Outline lactose (disaccharide) by giving function and monomers. Lactose (mammal milk sugar) Glucose + Galactose

  • Outline maltose (disaccharide) by giving function and monomers. Maltose (sprouting grains) Glucose + Glucose

  • Outline sucrose (disaccharide) by giving function and monomers. Sucrose (table sugar) Glucose + Fructose 

  • Be able to identify maltose

  • Outline a condensation / anabolic reaction, stating a specific example with creating a disaccharide (tell me sm/lg, water made/used and ex using glucose/maltose) 

  • Condensation is the process of forming  maltose from two glucose molecules, represented as:

  • 2 Glucose → Maltose + Water

  • Here, water is produced during the reaction.

  • Outline a hydrolysis / catabolic reaction, stating a specific example with breaking down a disaccharide (tell me sm/lg, water made/used and ex using glucose/maltose) 

  • Hydrolysis is a reaction that breaks down maltose (a disaccharide) into two glucose molecules using water. The reaction can be represented as: 

  • Maltose + Water → 2 Glucose

  • Here, water is used to cleave the bond between the glucose units.

  • State the solubility of the starch, glycogen, cellulose

  • Starch: Insoluble in cold water, forms gel in hot water

  • Glycogen: Soluble in water.

  • Cellulose: Insoluble in water.

  • Outline the structure and function of starch (polysaccharide) Composed of glucose chains (amylose and amylopectin); functions as energy storage in plants

  • Outline the structure and function of glycogen (polysaccharide) Highly branched glucose chains; serves as energy storage in animals.

  • Outline the structure and function of cellulose (polysaccharide) Linear glucose chains; provides structural support

  • Distinguish between amylose and amylopectin

  • Amylose:  alpha 1’-4’ glycosidic bonds (linear)

  • Amylopectin:  alpha 1’-4’/ 1’-6’ glycosidic bond (branched)

  • Be able to identify starch with amylose, starch with amylose and amylopectin, glycogen, cellulose diagrams

  • State building blocks of lipids. Fatty acids and glycerol

  • State the shape of lipids. Hydrocarbon chains (fatty acids) and some rings (steroids) 

  • State the specific bond seen in lipids. Ester Linkage 

  • State the functions of lipids

  • Waterproofing / retention

  • Plasma membrane structure

  • Regulating metabolic processes

  • Long Term Energy storage/ Protection/ Buoyancy

  • State the 4 main types of lipids

  • Waxes

  • Phospholipid

  • Steroids

  • Triglycerides

  • Outline the structure and function of phospholipids.

  • Structure:  2 fatty acids, 1 glycerol, 1 phosphate bonded

  • Function:  Form plasma membrane

  • Outline the structure and function of waxes.

-Structure:  Long hydrocarbon chains

Function:  Waterproofing or water retention in structures

  • Outline the structure and function of steroids.

-Structure:  4 fused rings  

Function:  regulate metabolic processes, signal molecule

 Easily pass through plasma membrane

Ex: Cholesterol, progesterone, estrogen, testosterone

  • Outline the structure and function of triglycerides.

  • Structure:   3 Fatty acids bonded to 1 glycerol

  • Condensation rxn  

  •  (Anabolic) creates ester linkage

  • Hydrolysis rxn  (catabolic) breaks down

  • Function:  Long Term energy storage

  • Ex: Fats and oils


  • Describe how condensation and hydrolysis can make/break down triglycerides. Condensation: Glycerol + fatty acids form triglycerides + water released.

Hydrolysis: Triglycerides break down into glycerol + fatty acids + water added. 

  • Compare the energy store of carbohydrates and lipids. 

Carbohydrates: store x amounts of energy, heavier, and water required for storage.

Lipids: Store 2x amounts of energy, lighter, and no water required for storage.

  • State the 3 types of fatty acids. Saturated, monounsaturated, or polyunsaturated 

  • Be able Label a saturated fatty acid 

  • Distinguish between saturated and unsaturated fatty acids.

Saturated: No double bonds, solid at room temperature.

Unsaturated: One or more double bonds, liquid at room temperature.

  • Describe monounsaturated fatty acids. One double bond in the carbon chain. Liquid at room temperature. Generally healthy. Ex: Olive oil

  • Describe polyunsaturated fatty acids. Multiple double bonds in the carbon chain. Liquid at room temperature.  Ex: Omegas 3’s (fish oil) 

  • State the main type of fats in endotherm animals. Saturated fats

  • State the main type of fats in ectotherm animals. Unsaturated fats

  • State the main type of fats in plants. Unsaturated fats

  • State the main type of fats in tropical plants. Saturated fats

  • Compare cis and trans isomers of unsaturated fatty acids.

Cis unsaturated

  • Hydrogens bond to carbons on  same side of double

  •  Naturally occurring 

  •  Bent shape

  •  Healthy

           Trans unsaturated

  • Hydrogens bond to carbons on  different sides of double bond

  •  Not naturally occuring

  • Hydrogen is added to oils, solidifying them

  •  Straight

  •  Unhealthy 

  • Discuss why trans fats are considered to be unhealthy. 

  • Raise bad (LDL) cholesterol levels

  •  Lower good (HDL) cholesterol levels

  •  Higher risk of coronary heart disease

  •  Higher risk for type 2 diabetes

  •  Triglyceride

  •  

  • Steroid

  •  Phospholipid

  • Saturated fat

  •  Monounsaturated fat

  • Polyunsaturated fat