Chapter 13: Carbohydrates
Summary:
- primary classes of biomolecules
- key roles in providing energy to living organisms
- structure, function, and classification of carbohydrates
Key Topics:
1. Monosaccharides:
○ Simple sugars that cannot be hydrolyzed into smaller carbohydrates.
○ Examples: Glucose, fructose, and galactose.
○ They can have either an aldehyde (aldose) or ketone (ketose) group.
○ Structural isomers like glucose and fructose.
2. Disaccharides:
○ Two monosaccharides linked by a glycosidic bond.
○ Common examples include sucrose (glucose + fructose), lactose (glucose +
galactose), and maltose (glucose + glucose).
○ Disaccharides can be hydrolyzed to form two monosaccharides.
3. Polysaccharides:
○ Long chains of monosaccharides linked together.
○ Starch and glycogen are storage polysaccharides, while cellulose serves
structural roles.
○ Polysaccharides are important for energy storage (starch in plants, glycogen in
animals).
4. Properties and Functions of Carbohydrates:
○ Serve as energy sources (glucose) and storage forms of energy (starch,
glycogen).
○ Structural roles (cellulose in plant cell walls).
○ Involvement in cellular recognition and communication (glycoproteins,
glycolipids).
Teaching Points:
● Emphasize the role of carbohydrates in metabolism and energy production (e.g.,
glycolysis and ATP generation).
● Discuss how carbohydrate structure influences its function (e.g., glucose’s solubility in
water vs. starch’s role in energy storage).
Chapter 14: Lipids
, Summary:
- essential class of biomolecules
- structures and functions of lipids, including fats, oils, and phospholipids
Key Topics:
1. Fatty Acids:
○ Long-chain carboxylic acids.
○ Saturated fatty acids contain no double bonds, while unsaturated fatty acids
contain one or more double bonds.
○ Essential fatty acids (omega-3 and omega-6) are required in the diet.
2. Triglycerides (Fats and Oils):
○ Composed of glycerol and three fatty acids.
○ Fats (solid at room temperature) typically contain saturated fatty acids, while oils
(liquid) contain unsaturated fatty acids.
3. Phospholipids:
○ Important for cell membrane structure.
○ Have hydrophilic (water-loving) and hydrophobic (water-fearing) regions, allowing
them to form bilayers in aqueous environments.
4. Steroids:
○ Lipids with a four-ring structure.
○ Cholesterol is a key example, which is used to synthesize hormones like
estrogen and testosterone.
5. Functions of Lipids:
○ Energy storage (triglycerides).
○ Insulation and protection of organs (fat deposits).
○ Structural components of cell membranes (phospholipids, cholesterol).
○ Signaling molecules (steroid hormones).
Teaching Points:
● Discuss the differences between saturated and unsaturated fats, including their health
implications (e.g., unsaturated fats are healthier).
● Explain the significance of phospholipids in cell membrane structure and function.
● Mention the importance of cholesterol and steroid hormones in the body.
Chapter 15: Proteins
Summary:
Proteins are vital macromolecules made up of amino acids. This chapter explains the structure
and function of proteins, as well as their role in biological processes.
Summary:
- primary classes of biomolecules
- key roles in providing energy to living organisms
- structure, function, and classification of carbohydrates
Key Topics:
1. Monosaccharides:
○ Simple sugars that cannot be hydrolyzed into smaller carbohydrates.
○ Examples: Glucose, fructose, and galactose.
○ They can have either an aldehyde (aldose) or ketone (ketose) group.
○ Structural isomers like glucose and fructose.
2. Disaccharides:
○ Two monosaccharides linked by a glycosidic bond.
○ Common examples include sucrose (glucose + fructose), lactose (glucose +
galactose), and maltose (glucose + glucose).
○ Disaccharides can be hydrolyzed to form two monosaccharides.
3. Polysaccharides:
○ Long chains of monosaccharides linked together.
○ Starch and glycogen are storage polysaccharides, while cellulose serves
structural roles.
○ Polysaccharides are important for energy storage (starch in plants, glycogen in
animals).
4. Properties and Functions of Carbohydrates:
○ Serve as energy sources (glucose) and storage forms of energy (starch,
glycogen).
○ Structural roles (cellulose in plant cell walls).
○ Involvement in cellular recognition and communication (glycoproteins,
glycolipids).
Teaching Points:
● Emphasize the role of carbohydrates in metabolism and energy production (e.g.,
glycolysis and ATP generation).
● Discuss how carbohydrate structure influences its function (e.g., glucose’s solubility in
water vs. starch’s role in energy storage).
Chapter 14: Lipids
, Summary:
- essential class of biomolecules
- structures and functions of lipids, including fats, oils, and phospholipids
Key Topics:
1. Fatty Acids:
○ Long-chain carboxylic acids.
○ Saturated fatty acids contain no double bonds, while unsaturated fatty acids
contain one or more double bonds.
○ Essential fatty acids (omega-3 and omega-6) are required in the diet.
2. Triglycerides (Fats and Oils):
○ Composed of glycerol and three fatty acids.
○ Fats (solid at room temperature) typically contain saturated fatty acids, while oils
(liquid) contain unsaturated fatty acids.
3. Phospholipids:
○ Important for cell membrane structure.
○ Have hydrophilic (water-loving) and hydrophobic (water-fearing) regions, allowing
them to form bilayers in aqueous environments.
4. Steroids:
○ Lipids with a four-ring structure.
○ Cholesterol is a key example, which is used to synthesize hormones like
estrogen and testosterone.
5. Functions of Lipids:
○ Energy storage (triglycerides).
○ Insulation and protection of organs (fat deposits).
○ Structural components of cell membranes (phospholipids, cholesterol).
○ Signaling molecules (steroid hormones).
Teaching Points:
● Discuss the differences between saturated and unsaturated fats, including their health
implications (e.g., unsaturated fats are healthier).
● Explain the significance of phospholipids in cell membrane structure and function.
● Mention the importance of cholesterol and steroid hormones in the body.
Chapter 15: Proteins
Summary:
Proteins are vital macromolecules made up of amino acids. This chapter explains the structure
and function of proteins, as well as their role in biological processes.
