2. Basic Chemistry 2 {Carbohydrates} b 1. b 1. Characteristics b 2. b 2. Isomers (examples) b 3. b 3. Structural units b(monosaccharides) b(ddisaccharides) b(polysaccharides) b 4. b 4. Fundamental Organic Groups.

3. BASIC CHEMISTRY 2 [Carbohydrates) contd. b 5. Draw the following monosaccharides: b (a) glucose (b) fructose (c galactose b (d) ribose (e) deoxyribose (f) pyruvic b acid) (g) lactic acid b 6. Which of these are isomers of each other ? What are isomers?

4. BASIC CHEMISTRY 2 (Carbohydrates) disaccharides b 1. Definition b 2. Draw the following isomers: b (a) maltose (b) cellobiose (c lactose b (d) sucrose b 3. Do a hyddrolysis (decomposition) equation for each b 4. Do a dehydration-synthesis (condensation) equation for each.

5. BASIC CHEMISTRY 2 CONTD. {Polysaccharides} b 1. b 1. Definition b 2. b 2. Also known as polymers b 3. b 3. Most carbohydrates in plants are polysccharides. b 4. b 4. List 5 polysaccharides and give their biological function. b 5. b 5. Study handout..

6. BASIC CHEMISTRY 2 contd. {Lipids} b LIPIDS b LIPIDS {FATS; OILS} b 1. b 1. Related compounds b 2. b 2. Constituents b(glycerol) & fatty acids) b Structural b Structural equation for formation of lipid b FATS b FATS (saturated; monosaturated; polyunsaturated) b 3. b 3. Charts & Handouts

7. BASIC CHEMISTRY 2 contd. {Lipids} b 4. Phospholipids b (a) structure (b) functions b 5. Steroids & Sterols b Quotes from Goldman & OBrien b (b)Cholesterol b (1) Definition b (2) Structure b (3 Types (4) Functions b b

8. PROTEINS b 1. b 1. Importance b 2. b 2. Composition b(a) elements (b) constituent units b 3. b 3. Structure b(a) Formation of a peptide bond b(b) Variety b(c Dipeptides (d) polypeptides (e) mol. Wt

9. PROTEIN contd.. b 4. b 4. Shape b 5. b 5. Conjugated Protein b 6. b 6. Denatured Protein b 7. b 7. Essentiality b(per cent in diet) (sources) b 8. b 8. Eaten in excess of structural needs