Water
Characteristic of water:
● Polar/dipole
● Hydrogen bonds caused by H’s attracted to O’s.
● (High) specific heat capacity. Prevents temp fluctuations in body and bodies of
water.
● Polar solvent (ionic molecules disassociated because of polarity of water.)
● Surface tension/cohesion (because of Hydrogen bonds.)
● Amphoteric (pH buffer because of OH- and H+)
Colloids: solid (bigger) particles spread out (milk.)
Emulsion: liquid suspended in another liquid.
Suspension: solid particles mixed with liquid (sand.)
Carbohydrates
Monosaccharides:
● One unit
● Dissolve in water
● Hexoses include: glucose, fructose and galactose
● Sweet
Disaccharides:
● (C6H10O5)n
● Condensation reaction= Glycosidic bonds
● Sweet
● Dissolve in water
Disaccharide Monosaccharide Found
Maltose 2 x Glucose Wheat
Lactose Glucose & Galactose Milk
Sucrose Glucose & Fructose Fruit
Polysaccharides:
● Storage or Structural.
● Storage= insoluble, inert, compact, readily accessible.
Starch:
● Amylose (20-30%, alpha glucose, spirals held by hydrogen bonds (compact), 1-4
glycosidic bonds, unbranched.
● Amylopectin (alpha glucose, branched (1-4 and 1-6 glycosidic bonds so faster to
break down)
Glycogen:
Characteristic of water:
● Polar/dipole
● Hydrogen bonds caused by H’s attracted to O’s.
● (High) specific heat capacity. Prevents temp fluctuations in body and bodies of
water.
● Polar solvent (ionic molecules disassociated because of polarity of water.)
● Surface tension/cohesion (because of Hydrogen bonds.)
● Amphoteric (pH buffer because of OH- and H+)
Colloids: solid (bigger) particles spread out (milk.)
Emulsion: liquid suspended in another liquid.
Suspension: solid particles mixed with liquid (sand.)
Carbohydrates
Monosaccharides:
● One unit
● Dissolve in water
● Hexoses include: glucose, fructose and galactose
● Sweet
Disaccharides:
● (C6H10O5)n
● Condensation reaction= Glycosidic bonds
● Sweet
● Dissolve in water
Disaccharide Monosaccharide Found
Maltose 2 x Glucose Wheat
Lactose Glucose & Galactose Milk
Sucrose Glucose & Fructose Fruit
Polysaccharides:
● Storage or Structural.
● Storage= insoluble, inert, compact, readily accessible.
Starch:
● Amylose (20-30%, alpha glucose, spirals held by hydrogen bonds (compact), 1-4
glycosidic bonds, unbranched.
● Amylopectin (alpha glucose, branched (1-4 and 1-6 glycosidic bonds so faster to
break down)
Glycogen:
