1. What do all these foods have in common?

2. They are all sources of sugars

3. them to see if you can match the sucrose glucose lactose fructose taste sugars and sources Diabetics! Lactose intolerance! Health and safety!

5. Answers Now taste them….. sucrose lactose fructose glucose fructose

6. SugarFound inStructureType of Saccharide Glucose Frutcose Lactose Sucrose

7. SugarFound inStructureType of Saccharide GlucoseFruit (Plants)C 6 H 12 O 6 Mono FrutcoseFruitC 6 H 12 O 6 Mono LactoseMilkB Glucose+glactose 1-4 glycosidic bonds C 12 H 22 O 11 Di SucroseSugar cane (plants) a Glucose + fructose 1-2 glycosidic bonds C 12 H 22 O 11 Di MaltoseSeeds germinating, broken down starch Glucose + glucose 1-4 glycosidic bond Di Additional sugars

8. Carbohydrates 3.2.4 The variety of life is extensive and this is reflected in similarities and differences in its biochemical basis and cellular organisation. LO: The structure of b-glucose and the linking of b- glucose by glycosidic bonds formed by condensation to form cellulose. The basic structure and functions of starch, glycogen and cellulose and the relationship of structure to function of these substances in animals and plants.

9. Carbohydrates All carbohydrates made of O, H, C. Formula (CH2O)n Types –Mono – Simple sugar –Di – 2 monos joined together by a glycosidic bond –Poly – Many monos joined together Properties and structure depend on where – H and –OH groups are bonded to C.

10. Glucose Formula C 6 H 12 O 6 Hexose sugar Two isomers Alpha and Beta Energy source in plants and animals Soluble – Easily transported Bonds contain a lot of energy

11. Spot the difference

12. Build the straight chain structure of glucose using sweets C C C C CH H H H H H H C O HO HO HO HO HO 1 2 3 4 5 6

13. C C C C H H H H H C O HO HOHOHO C HO H2H2 Build the ring structure of glucose using sweets 6 5 4 3 2 1

14. Here’s some I prepared earlier….

15. Next…. Make a video describing your model – include how the straight chain structure relates to the ring and describe the isomers of glucose Devise a role play to show condensation reactions glucose video

16. The role play: showing formation of disaccharides and polysaccharides Ask for 3 (or more) volunteers

17. The role play: Give them cards to wear round their necks showing the carbon ring of glucose In each hand give them yellow stickies with O and H’s to represent the hydroxyl groups attached to carbon 1 and carbon 4 of the ring O O H O H O O H O H O O HO H In this orientation with both hands down they are showing 3 alpha glucose molecules

18. Forming maltose: Remove a H and an OH from adjacent hands – this is H 2 O so better collect it in a bucket! Ask them to hold hands – this is the formation of a 1,4 glycosidic bond by a condensation reaction producing the disaccharide maltose O O H O H O H O O H O O HO H Maltose Water

19. Polysacchaides Monomers linked by glycosidic bonds. Chains of these sugars are known as polymers. Types: –Starch (a glucose) – amylopectin, amylose, glycogen –Cellulose (B glucose) - Pectins

20. Forming starch: Do the same to the third person etc forming 1,4 glycosidic bonds by condensation reactions producing the polysaccharide starch O H O O O O O H Water O H O HH H O Starch

21. Isomers of glucose: Ask them each to raise their left hand O O H O H O O H O H O O HO H In this orientation with both hands down they are showing 3 alpha glucose molecules

22. O H O H O H Beta glucose: O O H O O H O O H In this orientation they are now showing 3 beta glucose molecules

23. O H O H O H Forming cellulose: O O H O O H O O H In this orientation they are now showing 3 beta glucose molecules They cannot form 1,4 glycosidic bonds in this orientation, the person in the middle could turn to face the other way but technically a hand stand is required…

24. Forming cellulose: O H O O HO H O O H O H O O H They cannot form 1,4 glycosidic bonds in this orientation, the person in the middle could turn to face the other way but technically a hand stand is required…

25. Forming cellulose: H O O O H O H O O H O H O O H They cannot form 1,4 glycosidic bonds in this orientation, the person in the middle could turn to face the other way but technically a hand stand is required… Water Cellulose

27. Polysaccharides PropertyGlycogenStarchCellulose Found in.. Location Osmotic effect Monomer Solubility Function Additional info

28. Semi-quantitative estimation of sugars : Demonstrate the use of Benedict’s reagent to detect reducing and non-reducing sugars Students make up a concentration range of glucose solutions in order to produce a range of colour standards

29. An investigation : Ask the technicians to make fake urine samples containing differing amounts of sugar Students should perform tests to determine which person is the most severely diabetic Colour standards can be used to semi-quantitatively estimate the amount of sugar

30. Carbohydrates Understand that hexoses and pentoses are monosaccharides and their role as monomers The structure and roles of the monosaccharides alpha and beta glucose, ribose and deoxyribose The roles of fructose and galactose Disaccharides and polysaccharides are composed of monomers joined by glycosidic bonds Condensation and hydrolysis reactions are involved in the synthesis and degradation of disaccharides and polysaccharides The structure and roles of the disaccharides sucrose, maltose and lactose The structure and roles of the polysaccharides starch (amylase and amylopectin), cellulose and glycogen.

31. Resources Science Learning Centres Portal - Resource Bank Trust megapixel USB2 Webcam Live WB-6250X Maplin £29.99 www.data-harvest.co.uk heart rate and pulse waveform sensor £59 Colorimeter £69 Journal articles Yeung Chung Lee (2008) Teaching about the heart and the circulatory system with interactive models. School Science Review 89 (238): 11- 16 Peter Freeland (2008) Using a blood pressure meter in sixth-form projects. School Science Review 89 (238): 16-21

32. Saving videos from You Tube 1.Goto www.dvdvideosoft.comwww.dvdvideosoft.com 2.Look for Free You Tube download and click on download now 3.Once installed go to www.youtube.comwww.youtube.com 4.Search for a video e.g. try ‘cornflour capers’ 5.Click on the video to play it 6.In the internet browser bar at the top of the page use the mouse to copy the URL (e.g. the URL for the cornflour capers video is: http://www.youtube.com/watch?v=GU3fOeDctbY http://www.youtube.com/watch?v=GU3fOeDctbY 7.Open DVDvideosoft Free Studio (icon on your desktop) 8.Select download You Tube video from the task list 9.Click continue 10.Paste the URL into the top line of the box that pops up 11.(Underneath you will see batch mode you can use this to download several videos at a time) 12.Leave the format as AVI video – this is the one that plays automatically on Windows Media Player 13.Select the output file by clicking on the button 14.Then click download 15.There may be a slight pause, you should see the thin bar fill up with green blocks as the download proceeds, it will tell you when it is complete. …

33. Previous learning Unit 1 Within this unit, carbohydrates should be studied in the context of the following: starch, the role of salivary and pancreatic amylases and of maltase located in the intestinal epithelium disaccharides, sucrase and lactase. Biological molecules such as carbohydrates and proteins are often polymers and are based on a small number of chemical elements. Monosaccharides are the basic molecular units (monomers) of which Carbohydrates are composed. The structure of a-glucose and the linking of a-glucose by glycosidic bonds formed by condensation to form maltose and starch. Sucrose is a disaccharide formed by condensation of glucose and fructose. Lactose is a disaccharide formed by condensation of glucose and galactose. Lactose intolerance. Biochemical tests using Benedict’s reagent for reducing sugars and non reducing sugars. Iodine/potassium iodide solution for starch.