CARBOHYDRATES and lipids
The information given bellow is from power points given in class, the portfolio rubric and the Pearson book. With an addition of the presentation made by groups in class.
2.3.1 Monosaccharide monomers are linked together by condensation reaction to form disaccharides and polysaccharide polymers.
note: monosaccharie, disaccharide and polysaccharide are subcategories of carbohydrates
2.3.2 Fatty acids can be saturated, monosaturated or polysaturated.
2.3.3 Unsaturated fatty acids can be cis or trans isomers.
2.3.4 Triglycerides are formed by condensation from three fatty acids and one glycerol.
note: Fatty acids can be linked to glycerol by condensation reactions to produce lipids called glycerides and a maximum of 3 fatty acids can be linked to produce a triglycerides.
NOTE: Both carbohydrates and lipids have advantages as energy storage compounds in living organism. Carbohydrates storage energy in short periods while lipids take long periods of time.
Fatty acids are long term storage and carbs are short term storage of energy.
2.3.1 Monosaccharide monomers are linked together by condensation reaction to form disaccharides and polysaccharide polymers.
note: monosaccharie, disaccharide and polysaccharide are subcategories of carbohydrates
2.3.2 Fatty acids can be saturated, monosaturated or polysaturated.
2.3.3 Unsaturated fatty acids can be cis or trans isomers.
2.3.4 Triglycerides are formed by condensation from three fatty acids and one glycerol.
note: Fatty acids can be linked to glycerol by condensation reactions to produce lipids called glycerides and a maximum of 3 fatty acids can be linked to produce a triglycerides.
NOTE: Both carbohydrates and lipids have advantages as energy storage compounds in living organism. Carbohydrates storage energy in short periods while lipids take long periods of time.
Fatty acids are long term storage and carbs are short term storage of energy.
chemical structures
CARBOHYDRATES
The primary function of carbohydrates is to provide energy for the body, especially the brain and the nervous system. An enzyme called amylase helps break down carbohydrates into glucose (blood sugar), which is used for energy by the body.
Classification:
-MONOSACCHARIDES: Glucose, Galactose, Fructose
-DISACCHARIDES: Maltose, Lactose, Sucrose
-POLYSACCHARIDES: Starch, Glycogen, Cellulose
Classification:
-MONOSACCHARIDES: Glucose, Galactose, Fructose
-DISACCHARIDES: Maltose, Lactose, Sucrose
-POLYSACCHARIDES: Starch, Glycogen, Cellulose
lipids
They are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. Examples of lipids include fats, oils, waxes, certain vitamins, hormones and most of the non-protein membrane of cells.
FUNCTIONS
-energy storage: in the form of fat in humans and oil in plant
-heat insulation: a layer of fat under the skin reduces heat loss
-buoyancy: lipids are less dense than water so help animals to float.
TYPE OF LIPIDS:
Saturated fats: single bonds
Unsaturated fats: double bonds
-Monounsaturated: one double bond
-Polyunsaturated: more than 1 double bond
Unsaturated fats can be Trans or Cis
Trans fats: are solid and therefore hard to breakdown. This fats are bad to the body also (saturated fats)
Cis fats: liquids and its shape change, which makes it easy to break and good for your body. Ex: oil
FUNCTIONS
-energy storage: in the form of fat in humans and oil in plant
-heat insulation: a layer of fat under the skin reduces heat loss
-buoyancy: lipids are less dense than water so help animals to float.
TYPE OF LIPIDS:
Saturated fats: single bonds
Unsaturated fats: double bonds
-Monounsaturated: one double bond
-Polyunsaturated: more than 1 double bond
Unsaturated fats can be Trans or Cis
Trans fats: are solid and therefore hard to breakdown. This fats are bad to the body also (saturated fats)
Cis fats: liquids and its shape change, which makes it easy to break and good for your body. Ex: oil
Cellulose, Starch and glycogen
Cellulose
Link together alpha glucose
(OH on bottom of the ring for carbon 1)
Straight
High tensile strength and cell wall
Plant
Starch
Link together beta glucose
(OH on top of the ring for carbon 1)
Curved, moderately branched
Storage molecule
Plant
Glycogen
Link together alpha glucose
(OH on bottom of the ring for carbon 1)
Highly branched
Storage molecule
Animal
Link together alpha glucose
(OH on bottom of the ring for carbon 1)
Straight
High tensile strength and cell wall
Plant
Starch
Link together beta glucose
(OH on top of the ring for carbon 1)
Curved, moderately branched
Storage molecule
Plant
Glycogen
Link together alpha glucose
(OH on bottom of the ring for carbon 1)
Highly branched
Storage molecule
Animal
International mindedness: Variation in the prevalence of different health problems around the world could be discussed including obesity, dietary energy deficiency, kwashiorkor, anorexia nervosa and coronary heart disease
Theory of knowledge: There are conflicting views as to the harms and benefits of fats in diets. How do we decide between competing views?
It depends in what types of fats you are consuming you are allow to eat it in your diet, if it is Cis fats just as almonds or oil, it helps you loose weight and is good for your body. On another hand if we are talking about unsaturated (trans) and saturated you have to maintain them away from your diet because they will only increase your weight. The answer to whether fats are good or bad, is simple we just have to choose which fats to consume in our diets good fats or bad fats.
Theory of knowledge: There are conflicting views as to the harms and benefits of fats in diets. How do we decide between competing views?
It depends in what types of fats you are consuming you are allow to eat it in your diet, if it is Cis fats just as almonds or oil, it helps you loose weight and is good for your body. On another hand if we are talking about unsaturated (trans) and saturated you have to maintain them away from your diet because they will only increase your weight. The answer to whether fats are good or bad, is simple we just have to choose which fats to consume in our diets good fats or bad fats.
carbohydrates.pptx | |
File Size: | 73 kb |
File Type: | pptx |
lipids.pptx | |
File Size: | 5015 kb |
File Type: | pptx |