De Castro, Kaye Chell R.

Biology
BSAII

Assignment

in

July 30, 2016

CARBOHYDRATES

Simple Carbohydrates

Carbohydrates
(also
called saccharides)
are
molecular
compounds made from just three
elements: carbon, hydrogen and oxygen.
Monosaccharides (e.g. glucose) and
disaccharides (e.g. sucrose) are relatively
small molecules. They are often
called sugars.
Other
carbohydrate
molecules are very large (polysaccharides
such as starch and cellulose).

Carbohydrates are:

a source of energy for the body e.g. glucose and a store of energy, e.g.
starch in plants
building blocks for polysaccharides (giant carbohydrates), e.g. cellulose
in plants and glycogen in the human body components of other
molecules eg DNA, RNA, glycolipids, glycoproteins, ATP

Monosaccharides are the simplest carbohydrates and are often called single sugars.
They are the building blocks from which all bigger carbohydrates are made.

Disaccharides are soluble in water, but they are too big to pass through the cell
membrane by diffusion. They are broken down in the small intestine during digestion
to give the smaller monosaccharides that pass into the blood and through cell
membranes into cells.
Monosaccharides can undergo a series of condensation reactions, adding one unit
after another to the chain until very large molecules (polysaccharides) are formed.
This is called condensation polymerisation, and the building blocks are
called monomers.
"Glucose, Galactose, Fructose

Fructose, glucose and galactose are all hexoses. However, whereas glucose and
galactose are aldoses (reducing sugars), fructose is a ketose (a non-reducing sugar). It
also has a five-atom ring rather than a six-atom ring. Fructose reacts with glucose to
make the dissacharide sucrose.
"Lactose, Maltose, Sucrose

The three most important

disaccharidesare
sucrose, lactose &maltose.
They are formed from the a forms
of
the
appropriate
monosaccharides. Sucrose is a
non-reducing sugar. Lactose and
maltose are reducing sugars.

Starch, Glycogen,
Cellulose
Starch
is
often
produced in plants as

way of storing energy. It exists in two forms: amylose and amylopectin.

Glycogen is amylopectin with very short distances between the branching
side-chains.
Cellulose is a third polymer made from glucose. But this time it's made from
-glucose molecules and the polymer molecules.

LIPIDS
Lipids fall under the categories of glycerol or steroid
Lipids are biological molecules
that are insoluble in water, but are
soluble in non-polar solvents,
meaning that they are non-polar
molecules. The lipids we're most
familiar with are probably dietary
fats.

Triglycerides
Lipids fall into two categories. One is based on glycerol, and the other is steroids.
First, we'll talk about the glycerol kind. Most dietary and storage fats are triglycerides.
This means that they are made of glycerol combined with three carboxylic acids,
which we call fatty acids. These form esters via dehydration.
Saturated fats are triglycerides that have no double bonds in their carboxylic acid
chains. Saturated fats are found in things like butter. Because their fatty acid chains
are long and flexible, they can intertwine with one another, and because they're nonpolar, they're attracted to each other, and not to polar things, like water. So this is part
of why butter is a solid at room temperature - it's because of the molecular
interactions between these different fatty acid chains.
Unsaturated fats are triglycerides that have double bonds in their carboxylic
acid chains. These are found in things like olive oil, and can be
monounsaturated, which means they contain one double bond, or they can be
polyunsaturated, meaning they contain many double bonds.
Trans fats, the synthetic kind, are triglycerides that have trans double bonds
in their carboxylic acid chains. What trans means is that means is that the
carbons on either side of the double bond are on opposite sides of the double
bond. Trans fats are the byproduct of hydrogenating polyunsaturated fats.

Source: http://study.com/academy/lesson/structure-and-function-of-lipids.html