Lipids, carbohydrates and proteins
- Created by: sarahbrennan98
- Created on: 17-04-15 12:27
View mindmap
- Lipids
- Lipids are insoluble in water, but are soluble in some organic solvents
- Polar molecules dissolve in water
- Lipids are made of hydrogen, oxygen and carbon
- These are known as hydrocarbons
- The formula for a lipid is...CH3 (CH2)n COOH
- These are known as hydrocarbons
- Triglycerides are made of 3 fatty acids, and a glycerol back bone
- The fatty acids join to the glycerol by an ester bond
- Ester bonds cause the triglyceride to create 2 more water molecules
- The fatty acids join to the glycerol by an ester bond
- Lipids are stored in adipose tissues
- This is loose connective tissue
- In phospholipids the glycerol backbone joins with 2 fatty acids and one phospholipid
- This causes the head to be Hydrophilic, and the tail to be hydrophobic making them useful in membrane structures
- Lipids are insoluble in water, but are soluble in some organic solvents
- Carbohydrate
- Carbs are broken down by carbohydrase in the ileum
- Carbs are used as both an energy source and structural materials
- They are made up of Carbon, Hydrogen and Oxygen
- Carbon bonds very easily, so monomers of carbs quickly form di/poly saccharides
- Mono- saccharides are simple sugars with the formula...(CH2O)n
- Di-saccharide are formed when 2 monomers join together to form a 'double sugar'
- Poly- saccharides are large molecules made from many monomers
- Di-saccharide are formed when 2 monomers join together to form a 'double sugar'
- Glucose can be represented in the form of a ring
- There are 2 forms of glucose, alpha and beta, and their structures are slightly different
- The Carbon 1 has the OH and the H swapped around for different forms
- Learn this difference in stucture
- The different forms are known as structural isomers
- The Carbon 1 has the OH and the H swapped around for different forms
- There are 2 forms of glucose, alpha and beta, and their structures are slightly different
- fructose is very soluble and is found in many fruits
- Galctose is less soluble and is used in the production of glyco- proteins/lipids
- Pentose sugars have 5 carbon atoms, these include DNA and RNA
- Learn the structure of DNA and RNA
- Poly and Di saccharides need to be broken down by hydrolysis before they are absorbed
- Amylase breaks these large saccharides into monomers for digestion
- Amylase breaks down starch and maltose into glucose
- Amylase breaks these large saccharides into monomers for digestion
- Proteins
- Proteins are made up of chains of Amino Acids
- Proteins have numerous roles within the body
- Structural proteins are used for tissues, skin and muscle etc.
- Enzymes speed up reactions inside the body are known as catalytic proteins
- Signaling proteins include hormones and receptors
- Antibodies are immunological proteins
- Proteins contain an amino group, a carbolic acid group and an R group
- The R group is the only part of the structure that changes
- Di-peptides and poly-peptide are formed when 2 monomers join together using condensation reactions to form a peptide bond
- When 2 amino acids join together the bond between the carbolic and the amino group is a weak ionic bond
- There are 4 levels of structure in proteins
- Primary structure
- Secondary structure
- Tertiary structure
- Quaternary structure
- 2 or more polypeptide chains join together
- a 3D shape is formed and the protein is highly folded
- Quaternary structure
- Alpha Helix or beta pleated sheet is formed due to folding
- Tertiary structure
- This is an Amino acid
- Secondary structure
- Primary structure
- Cystine has an R group that is sulfur (S), when 2 of these join together at the R group they form a DI-sulphide bond
- Fibrous proteins are formed by parallel polypeptide chains held together by cross links
- Collagen is a fibrous protein and is used in connective tisissues
- Keratin is the main component of hair and nails
- Globular proteins are highly folded into spherical shapes with hydrophobic parts on the inside and hydrophilic parts on the outside
- Tests
- Benedict's test for non-reducing sugar
- Boil solution with HCl and then add sodium hydro carbonate
- Follow Benedict test for reducing sugars to rue out this possibility
- Boil solution with HCl and then add sodium hydro carbonate
- Benedict test for reducing sugars
- Add Benedict's solution and heat, brick red colour indicates sugar present
- Emulsion test for lipids
- shake with ethanol then add to water, milky precipitate indicates lipids
- Biuret test for proteins
- Add sodium hydroxide, then Copper (II) sulphate to the solution, if the solution goes purple proteins are present
- Benedict's test for non-reducing sugar
Comments
No comments have yet been made