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Questions and Answers
Which type of carbohydrate consists of long chains of sugar units called saccharides?
Which substance has a relatively large latent heat of vaporisation, providing a cooling effect with little water loss?
What are the saccharide units in Cellulose linked together by?
Which carbohydrate is known for its strength and rigidity, making it a major component of plant cell walls?
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Which type of molecule is a major component of fungal cell walls and the exoskeletons of arthropods?
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What lipid-soluble vitamin plays a crucial role in vision and immune function?
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What is the main difference between saturated and unsaturated fats?
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What type of bonds join the three fatty acids with glycerol in triglycerides?
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Why do phospholipids form micelles when in contact with water?
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What is the main characteristic of phospholipids' tails?
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How do unsaturated fats behave compared to saturated fats when it comes to melting points?
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What replaces one of the fatty acids in a triglyceride to form a phospholipid?
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What type of glucose bonds are present in amylopectin?
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Which type of lipids are found in animal fats?
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What provides structural support in plant cells by being made of long cellulose chains joined together by hydrogen bonds?
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What is the composition of Cellulose?
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What type of glucose molecules make up Chitin?
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Why do unsaturated lipids melt at lower temperatures than saturated fats?
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Study Notes
Carbohydrates
- Amylopectin is branched and made up of glucose molecules joined by 1,4 and 1,6 glycosidic bonds, making it rapidly digested by enzymes.
- Cellulose is a component of plant cell walls, composed of long, unbranched chains of beta glucose, joined by glycosidic bonds.
- Microfibrils are strong threads made of long cellulose chains joined together by hydrogen bonds, providing structural support in plant cells.
Chitin
- Chitin is a polysaccharide made of chains of beta glucose monomers with amino acid side chains.
- One OH group of each beta glucose molecule is replaced with an amino acid.
- Chitin is lightweight but strong and is used to form the exoskeletons of insects.
Lipids
- Lipids are biological molecules that are only soluble in organic solvents, such as alcohols.
- There are two types of lipids: saturated and unsaturated.
- Saturated lipids, found in animal fats, don't contain any carbon-carbon double bonds.
- Unsaturated lipids, found in plants, contain carbon-carbon double bonds and melt at lower temperatures than saturated fats.
Properties of Water
- Water has a high heat specific capacity, minimizing temperature fluctuations in living things and acting as a buffer.
- Water has a relatively large latent heat of vaporization, providing a cooling effect with little water loss.
- Strong cohesion between molecules enables effective transport of water in tube-like transport cells.
Carbohydrates (continued)
- Carbohydrates are molecules consisting only of carbon, hydrogen, and oxygen, and are long chains of sugar units called saccharides.
- There are three types of saccharides: monosaccharides, disaccharides, and polysaccharides.
- Monosaccharides can join together to form disaccharides and polysaccharides by glycosidic bonds.
Monosaccharides
- Monosaccharides are small organic molecules used as building blocks of complex carbohydrates.
- Monosaccharides have a varying number of carbon atoms, such as glyceraldehyde, a triose used in metabolic reactions.
Triglycerides
- Triglycerides are lipids made of one molecule of glycerol and three fatty acids joined by ester bonds formed in condensation reactions.
- Triglycerides are used as energy reserves in plant and animal cells.
Phospholipids
- Phospholipids are formed when one of the fatty acids of a triglyceride is substituted by a phosphate-containing group.
- Phosphate heads are hydrophilic, and the tails are hydrophobic, resulting in micelles when they are in contact with water.
Proteins
- Amino acids are the monomers from which proteins are made.
- Amino acids contain an amino group, carboxylic acid group, and a variable R group.
- There are 20 different amino acids with different R groups.
- Amino acids are joined by peptide bonds formed in condensation reactions.
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Description
Test your knowledge on the structure of amylopectin and cellulose, including their composition of glucose molecules, types of glycosidic bonds, and digestion properties. Learn about microfibrils and hydrogen bonds in cellulose chains.
