4 Biochemistry - Sugars & Lipids
Recall the chemical elements that make up biological molecules for carbohydrates, lipids, proteins and nucleic acids.
Explain the concept of monomers and polymers and the importance of condensation and hydrolysis reactions in a range of biological molecules.
Describe how hydrogen bonding occurs between water molecules, and relate this, and other properties of water, to the roles of water for living organisms.
Describe the synthesis and breakdown of a disaccharide and polysaccharide by the formation and breakage of glycosidic bonds for sucrose, lactose and maltose.
Describe the structure of starch (amylose and amylopectin), glycogen and cellulose molecules.
Explain how the structures and properties of glucose, starch, glycogen and cellulose molecules relate to their functions in living organisms.
Describe the structure of starch (amylose and amylopectin), glycogen and cellulose molecules.
Explain how the structures and properties of glucose, starch, glycogen and cellulose molecules relate to their functions in living organisms.
Describe the structure of a triglyceride and a phospholipid as examples of macromolecules, including an outline of saturated and unsaturated fatty acids.
Describe the synthesis and breakdown of triglycerides by the formation (esterification) and breakage of ester bonds between fatty acids and glycerol.
Explain how the properties of triglyceride, phospholipid and cholesterol molecules relate to their functions in living organism, including hydrophobic/hydrophilic regions and energy content.