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HAPPY FRIDAY Bellwork: -You have 5 minutes to COMPLETE your I.A.N. and turn it into the drawer…..you will leave it with me for the weekend. -On your Bellwork.

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Presentation on theme: "HAPPY FRIDAY Bellwork: -You have 5 minutes to COMPLETE your I.A.N. and turn it into the drawer…..you will leave it with me for the weekend. -On your Bellwork."— Presentation transcript:

1 HAPPY FRIDAY Bellwork: -You have 5 minutes to COMPLETE your I.A.N. and turn it into the drawer…..you will leave it with me for the weekend. -On your Bellwork Sheet write “Finish I.A.N.” -Have open your Buff Binder, I will come around to check it.

2 Carbohydrates & Lipids

3 Objective : The objective of class today is to learn the structure and function of carbohydrates and lipids in living systems.

4 Living things use carbohydrates as their main source of energy. Plants and some animals also use carbohydrates for structural purposes.

5 The breakdown of sugars supplies immediate energy for all cell activities.

6 Living things store extra sugar as complex carbohydrates known as starches.

7 Single sugar molecules are called monosaccharides. (simple sugars)

8 Three examples of monosaccharides include: Glucose Galactose Fructose

9 Large molecules made from monosaccharides are called polysaccharides.

10 Three examples of a polysaccharide include:

11 Carbohydrates Rings that link together in chains contain C, H, O Ratio of carbon: hydrogen: oxygen is 1:2:1 energy = 4 cal/gram

12 Carbohydrate Structure:Functions: Monomer:Polymer: Circle or ring shaped Create a 1:2:1 ratio Elements: C, H, O Main source of immediate energy Good to know: Often known as simple (monomers) and complex (polymers) Monosaccharide Examples: glucose, sucrose Polysaccharide Examples: starch, cellulose

13 Energy in Food Burning carbohydrates – watch and write down your observations Burning carbohydrates Burning lipids – take notes and write down any observations Burning lipids Calories in food – take notes…MAKE SURE you write down how many calories per gram in each biomolecule AND the daily recommended allowance Calories in food


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