C

1
CH2OH
O
C
H
H
H
C
C
OH
H
OH
HO
C
C
OH
H
2
Alpha (a) glucose
Beta (ß) glucose
3
Joining carbohydrate monomers
H20
Glycosidic bond
4
Breaking carbohydrate polymers
H20
5
Amylose structure Amylose is an an unbranched
component of starch, formed from 1-4 linkage of
a-glucose molecules
The chain of 1-4 linkages so formed is quite
long, and may wind up into a helix ( a spiral
shape).
6
R group - different on every amino acid
R
C
H2N
COOH
H
O
H
N
C
Amino group
Carboxyl group
H
O
H
7
Glycine
H
C
H2N
COOH
H
8
Arginine
COOH
HN
CH2
C
H
CH2
CH2
NH
C
H2N
NH2
9
Cysteine
SH
CH2
C
H2N
COOH
H
10
Joining amino acids
H20
Peptide bond
11
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 CC double bond). It can also vary in
  length.

12
Glycerol
Fatty acid
H
C
OH
H
H
C
OH
C
H
OH
H
13
TRIGLYCERIDE
3H2O
Ester bond
14
Hydrophilic head
Hydrophobic tail
15
Non-polar group - hydrophobic
Cholesterol
Polar hydroxyl group - hydrophilic