CH2OH O C H H H C C OH H OH HO C C H OH.

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Presentation transcript:

CH2OH O C H H H C C OH H OH HO C C H OH

Alpha (α) glucose Beta (β) glucose

Joining carbohydrate monomers Glycosidic bond

Breaking carbohydrate polymers

Amylose structure Amylose is an an unbranched component of starch, formed from 1-4 linkage of α-glucose molecules: The chain of 1-4 linkages so formed is quite long, and may wind up into a helix ( a spiral shape).

R H2N C COOH H H O N C H O H R group - different on every amino acid Amino group C Carboxyl group H O H

Glycine H H2N C COOH H

Arginine COOH HN C NH CH2 CH2 CH2 C H H2N NH2

Cysteine SH CH2 H2N C COOH H

Joining amino acids H20 Peptide bond

Lipids Lipids are non-polar molecules, so are insoluble in water Triglycerides are one of the most common types of lipid. They are formed from one molecule of glycerol and three fatty acid molecules. Glycerol is always the same There are hundreds of fatty acids: fatty acids are carboxyl groups (COOH) with a hydrocarbon tail The hydrocarbon tail can can be saturated (all C-C bonds are single) or unsaturated (have at least 1 C=C double bond). It can also vary in length.

Glycerol Fatty acid H HO C O H C OH HO C O H C OH HO C O H C OH H

TRIGLYCERIDE C O H + 3H2O Ester bond

PO4 FATTY ACID GLYCEROL GLYCEROL FATTY ACID Hydrophilic head Hydrophobic tail

Cholesterol Non-polar group - hydrophobic Polar hydroxyl group - hydrophilic