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Topic 1

Lipids and Carbohydrates

TermDefinition
Fats are solid at room temperature
Oils are liquid at room temperature
Elements that make up lipids C, H, O
The ratio of H to O is more than 2:1
The parts of a Triglyceride 1 glycerol back bone and 3 fatty acid chains joined by ester bonds
The breaking down of a Triglyceride is called hydrolysis
The making of a Triglyceride is called condensation
Saturated lipids have no carbon-carbon double bonds
Unsaturated lipids have at least 1 double bond
The double bond causes a bend in the molecule, making the molecules lie far apart and liquid at room temperature
Cholesterol is a short chain lipid made from salt fats in the liver
LDL is are bad lipids as they are the main cholesterol carrier in the blood
HDL is are good lipids as they help remove cholesterol from body tissue
The 3 monosaccharides are Glucose, Galactose and Fructose
The 3 Diasaccharides are Fructose + Glucose= Sucrose Galactose + Glucose = Lactose Glucose + Glucose = Maltose
The forming of a Disaccharide is called condensation
The 3 Polysaccharides are Starch, Glycogen and Cellulose
Amylose has 1,4 glycosidic bonds
Amylosepectin has 1,4 and some 1,6 glycosidic bonds
Glycogen has more 1,6 glycosidic bonds than Amylosepectin
Created by: HelenSJM
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