UNIT 11: Carbohydrates and Lipids
Name: _____________________
Essential Idea(s):
Compounds of carbon, hydrogen and oxygen are used to supply and store energy.
IB Assessment Statements
2.1.S1
Drawing molecular diagrams of glucose and ribose.
 Draw the molecular diagram of ribose.
 Draw the molecular diagram of alpha-glucose.
2.1.S2
Identification of biochemical such as sugars, from molecular drawings.
 State the generalized chemical formula of the carbohydrates.
 Identify the following carbohydrates from molecular drawings.
o D-ribose
o alpha glucose
o beta glucose
o cellulose
o glycogen
o amylose starch
o amylopectin starch
2.3.U1
Monosaccharide monomers are linked together by condensation reactions to form disaccharides and
polysaccharide polymers.
 Define monosaccharide, disaccharide and polysaccharide.
 List three examples of monosaccharides.
 List three examples of disaccharides.
 List three examples of polysaccharides.
 Use molecular diagrams to draw the formation of maltose from two glucose monomers.
 Explain a condensation reaction connecting two monosaccharides in the formation of a disaccharide.
2.3.A1
Structure and function of cellulose and starch in plants and glycogen in humans.
 State the structural difference between alpha and beta glucose.
 Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.
2.3.S1
Use of molecular visualization software to compare cellulose, starch and glycogen.
 Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image
and changing the style of the molecular model.
 Identify carbon, hydrogen and oxygen atoms by color.
2.1.S1
Drawing molecular diagrams of a saturated fatty acid.
 Draw the molecular diagram of a saturated fatty acid.
 Identify the carboxyl and methyl groups on a fatty acid.
2.1.S2
Identification of biochemical such as lipids, from molecular drawings.
 Compare the relative amount of oxygen atoms in lipids to the amount in carbohydrates.
 Identify the following lipids from molecular drawings.
o Triglycerides
o Phospholipids
o Steroids
2.3.U2
Fatty acids can be saturated, monounsaturated and polyunsaturated.
 Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.
2.3.U3
Unsaturated fatty acids can be cis or trans isomers.
 Describe the differences between cis- and trans- fatty acids.
2.3.U4
Triglycerides are formed by condensation from three fatty acids and one glycerol.
 Outline the difference between fats and oils.
 Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride.
 State two functions of triglycerides.
D.1.S2
Use of databases of nutritional content of foods and software to calculate intakes of essential nutrients from a
daily diet.
 Use a computer application to keep a record of food consumed in a single day.
 Compare tracked food intake to the recommended intake of nutrients.
2.3.A2
Scientific evidence for health risks of trans fat and saturated fatty acids.
 Discuss the relationship between saturated fatty acid (cis and trans) intake and rates of coronary heart
disease.
2.3.NOS
Evaluating claims- health claims made about lipids in diets need to be assessed.
 Describe how the effect of lipids on health can be assessed scientifically.
2.3.A4
Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.
 Define evaluation in respect to evidence from and methods of research.
 Outline the manner in which the implications of research can be assessed.
 Outline the manner in which the limitations of research can be assessed.
 Evaluate a given health claim made about lipids.
2.3.S2
Determination of body mass index by calculation or use of a nomogram.
 Calculate BMI using the formula.
 Determine BMI using a nomogram.
 Outline effects of a BMI that is too high or too low.
2.3.A3
Lipids are more suitable for long term energy storage in humans than carbohydrates.
 Explain the energy storage of lipids compared to that of carbohydrates.
D.1.S1
Determination of the energy content of food by combustion.
 Explain how a calorimeter can be used to determine the energy content in food.
 Calculate the energy content of a food sample using calorimetric data.
REVIEW
Four classes of biological macromolecules:
1. ___________________________
Polymers are made up of smaller parts called _________________
2. ___________________________
Polymers are formed through ______________________________
3. ___________________________
Polymers are broken apart through a ________________________
4. ___________________________
Carbohydrates
STRUCTURE:
 Made of ____, ____ and ____
FUNCTIONS:
1. Immediate…

“Carbo” –
2. Energy storage for…

“Hydrate” –
3. Raw material for …

Often end in…
About 17 KJ of
energy per dry
gram. About
the same as
protein, but ½
that of lipids
4. Important role in…
MONOSACCARIDES:
 Backbone of…

Form…

Characterized by…

Have several…
so they are…
(The many –OH groups can hydrogen bond
with water molecules)
DISACCHARIDES:
 Two…

Formed through…
Drawing
POLYSACCHARIDES:
 Polymers of…

Costs little…

Easily reversible =
Carbohydrate Type
Alpha-Glucose
C6H12O6
Mono
Beta-Glucose
C6H12O6
Mono
D-Ribose
C5H10O5
Mono
Deoxyribose
C5H10O4
Mono
Maltose
C__H__O__
Di
Sucrose
C12H22O11
Di
Structure
Function
Carbohydrate Type
Lactose
C12H22O11
Function
Di
Storage
Starch –
amylose
Polymer of
alpha-glucose
Structure
Poly
unbranched
Starch amylopectin
Storage
Polymer of
alpha-glucose
branched
about every
30 glucose
Poly
Glycogen
Polymer of
alpha-glucose
branched
every 8-12
glucose
Storage
Poly
Structure
Cellulose
Polymer of
Beta-glucose
Poly
Reactions between Carbohydrates
Both bile acids and vitamin D
are manufactured from
steroid fats
Functions of Lipids
Oily secretions of the sebaceous glands
help to waterproof the fur and skin. The
preen gland of birds produces
a secretion which performs a
similar function on the feathers.
Bess use wax in constructing
their larval chambers
What are lipids?
Phospholipids are found in all
cell membranes.
Myelin is secreted by
Schwann cells and
insulates some neurons in
such a way that nerve
impulse transmission is
made much more rapidly.

All lipids contain large…

Most lipids are therefore…

Diverse in…

Do not form…
High energy yield per mass and
insolubility in water make fats
and oils ideal energy
storage compounds
particularly where
dispersal or locomotion
requires mass be kept to a
minimum, as in some seeds and fruit
The waxy cuticle of insects
and plants reduces water loss
by evaporation since
water cannot cross the
insoluble lipid layer.
FUNCTIONS
OF
LIPIDS
An important group of
hormones, including
cortisone, testosterone
and estrogen are steroids.
Plant scents are
derivatives of fatty acids.
They are attractive to insects
and thus aid pollination.
The shock absorbing
ability of subcutaneous
fat stores protects delicate
organs such as the kidneys from
damage
Fats conduct heat very
poorly; subcutaneous fat stores
help heat retention in endothermic
animals. Incompressible blubber is an
important insulator in diving mammals
Type of Lipid
General Structure
Triglycerides
Formed by condensation reactions:
3 fatty acids + glycerol  triglyceride
FAT =
OIL =
Function:
Compared to
carbohydrates:
Waxes
Form…
Composed of long ….
Highly…
Solid…
Steroids
Have a backbone of…
i.e. cholesterol

Different steroids created by attaching different…


other examples include:
1.
2.
3.
4.
5.
Different structures create…
• Have mostly...
A fatty acid is a long
chain of mostly
carbon and
hydrogen atoms
with a –COOH group
(“carboxyl”) at one
end.
The hydrocarbon chain
can vary in
length, from
about 4 to about
24 carbons long,
depending on the
types of fatty acids
Saturated
• Are typically...
• Are often from...
Fatty
Acids
• Have one (mono-) or more (poly-)...
Unsaturated
• Are typically...
• Are often from...
Cis-unsaturated

Trans-unsaturated





Phospholipids
Formed by attachment of two fatty acids plus a phosphate group to a glycerol in
condensation reactions
Are the main structural
component of…
Why is this
important?
HYDROPHOBIC AND HYDROPHILLIC
 Fatty acid tails =

PO4 head =
Phospholipids in water can self-assemble into:


Early evolutionary state of cells?
Nutritional Content of Food
1. Determine your estimated calorie needs per day: _________________
http://health.gov/dietaryguidelines/2015/guidelines/appendix-2/
2. Determine the recommended amount of food from each group PER DAY given your daily calorie needs
http://health.gov/dietaryguidelines/2015/guidelines/appendix-2/
FOOD GROUP
CARBOHYDRATES:
Vegetables
SUGGESTED DAILY AMOUNT
ACTUAL AMOUNT
CARBOHYDRATES:
Fruits
CARBOHYDRATES:
Grains
CARBOHYDRATES/PROTEINS/LIPIDS:
Dairy
PROTEINS:
Protein
LIPIDS:
Oils
Other
Body Mass Index
Body Mass Index (BMI) is a person's weight in kilograms divided by the square of height in meters. A high BMI can
be an indicator of high body fatness. BMI can be used to screen for weight categories that may lead to health
problems but it is not diagnostic of the body fatness or health of an individual.
TOO HIGH
TOO LOW
BMI Nomogram – a graphical calculating diagram
Health Risks of Trans fat and Saturated Fatty Acids



http://www.webmd.com/diet/trans-fats-science-and-risks?page=1
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/TransFats_UCM_301120_Article.jsp#.VrJZs9IrJpg
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/SaturatedFats_UCM_301110_Article.jsp#.VrJaVNIrJpg
TRANS-FATS
1. What are trans-fats?
2. Where did trans-fats come from? Why are they used?
3. Which foods contain trans-fats?
4. How do trans-fats affect health?
SATURATED FATS
5. What are saturated fats?
6. Which foods contain saturated fats?
7. How do saturated fats affect health?
8. Are all fats bad?
Evaluating Health Claims
Implications
Limitations
Calorimetry
 What do you do?
 Why do you do it?
 How do you do it?
Calories =
(mass of water in g) X (specific heat of water in cal/g°C) X (change in water temp in °C)
1 mL of water volume = 1 g of water mass
Specific heat of water is 1 cal/ g°C