Carbohydrates, Lipids and Proteins

Carbohydrates, Lipids and Proteins Outline condensation reactions & hydrolysis reactions Identifying organic compounds H H N H Glucose C O • Condensation joins & makes water C • Hydrolysis breaks & uses water OH R Mono Amino Acid Ribose Condensation Disaccharide Hydrolysis Lipids: O HO Carbohydrates: C (CH2)n CH3 Glycerol + 3 F.A Condensation Hydrolysis Triglyceride Proteins: Fatty Acid Amino acids Condensation Hydrolysis Polypeptide List 3 examples of monosaccharides, disaccharides & polysaccharides Remember: Mono = Gives Great Flavor; Di = Largely Mid Sized, Poly = Can Get Stored Monosaccharides Glucose Galactose Fructose Disaccharides Lactose Maltose Sucrose Polysaccharides Cellulose Glycogen Starch State a function for the following sugars Animals: Plants: • Glucose (energy via cell respiration) • Fructose (in honey; good energy source) • Lactose (in milk; energy for infants) • Sucrose (used as a transport intermediate) • Glycogen (short-term energy storage) • Cellulose (component of plant cell wall) State the functions of lipids Compare lipid & sugar energy use Remember: SHIPS Similarities: Storage of energy (triglycerides) Hormonal signalling (steroids) Insulation (triglycerides; sphingolipids) Protection of internal organs Structure of membranes (phospholipids) Types of bonding • Sugars: Glycosidic linkage • Proteins: Peptide bonds • Lipids: Ester linkages • Both contain a lot of chemical energy • Polysaccharides and lipids are both insoluble • Both burn cleaner than proteins (no nitrogenous waste) Differences: • Lipids contain more energy per gram than sugars • Lipids are therefore lighter than sugars of equal yield • Carbohydrates more readily digested (short-term) • Lipids less readily digested (long-term storage) • Mono/disaccharides are water soluble; lipids are not • Sugars easier to transport in bloodstream to sites of use