Biochemistry Unit
Objectives
1. explain how carbohydrates can be recognized by their molecular formulae.
2. recognize the structural formula of glucose.
3. recognize the formulae and explain the difference between monosaccharides, disaccharides, and polysaccharides.
4. explain how disaccharides and polysaccharides can be synthesized from monosaccharides.
5. list some uses for simple sugars (monosaccharides), disaccharides, and polysaccharides in living things.
6. list two examples of monosaccharides.
7. list three examples of disaccharides and their specific uses.
8. list two examples of polysaccharides and their specific uses.
9. define and explain the difference between a hydrolysis reaction and a dehydration synthesis reaction.
10. explain how lipids are classified.
11. recognize that oils and waxes are lipids and explain the basic difference between them.
12. explain the basic differences in structure and function between neutral fats, phospholipids, and steroid compounds.
13. describe the basic structure of proteins and recognize that these are formed from amino acid subunits.
14. recognize that twenty different kinds of amino acids exist and that these amino acids are different because they have different side chains or groups.
15. describe the basic structure of an amino acid.
16. list several functions of amino acids essential to living things.
17. distinguish between the following levels of protein structure; primary, secondary, tertiary, and quaternary.
18. Identify the types of bonds that form between monomers to build polysaccharides and polypeptides. Also name the bonds that form between a glycerol and a fatty acid when building a triglyceride and phospholipids.
Food Labels
Chemistry Objectives
1. explain how carbons electron configuration influences
the numbers and kinds of bonds carbon will form.
2. describe how carbon skeletons may vary, and explain how this variation contributes to
the diversity and complexity of organic molecules.
3. define the term isomer and recognize its significance to the properties of compounds.
4. recognize the major functional groups and describe the chemical properties of
organic molecules in which they occur.
Biochemistry Objectives1. explain how carbons electron configuration influences
the numbers and kinds of bonds carbon will form.
2. describe how carbon skeletons may vary, and explain how this variation contributes to
the diversity and complexity of organic molecules.
3. define the term isomer and recognize its significance to the properties of compounds.
4. recognize the major functional groups and describe the chemical properties of
organic molecules in which they occur.
1. explain how carbohydrates can be recognized by their molecular formulae.
2. recognize the structural formula of glucose.
3. recognize the formulae and explain the difference between monosaccharides, disaccharides, and polysaccharides.
4. explain how disaccharides and polysaccharides can be synthesized from monosaccharides.
5. list some uses for simple sugars (monosaccharides), disaccharides, and polysaccharides in living things.
6. list two examples of monosaccharides.
7. list three examples of disaccharides and their specific uses.
8. list two examples of polysaccharides and their specific uses.
9. define and explain the difference between a hydrolysis reaction and a dehydration synthesis reaction.
10. explain how lipids are classified.
11. recognize that oils and waxes are lipids and explain the basic difference between them.
12. explain the basic differences in structure and function between neutral fats, phospholipids, and steroid compounds.
13. describe the basic structure of proteins and recognize that these are formed from amino acid subunits.
14. recognize that twenty different kinds of amino acids exist and that these amino acids are different because they have different side chains or groups.
15. describe the basic structure of an amino acid.
16. list several functions of amino acids essential to living things.
17. distinguish between the following levels of protein structure; primary, secondary, tertiary, and quaternary.
18. Identify the types of bonds that form between monomers to build polysaccharides and polypeptides. Also name the bonds that form between a glycerol and a fatty acid when building a triglyceride and phospholipids.
Food Labels
Go to website and write 5 observations from the PPT presentation
Videos - I have placed a jump drive (labeled zim) with these two videos in the baggy with the flash drives
The Molecules of Cells – (post 5 main points from video)
Biological Molecules - Molecules of Life – (post 5 main points from video)
PPT - I highly recommend that you review the materials found in these notes.
Macromolecules
Carbohdrates
Lipids
Proteins
Nucleic Acids
WS
Identify Structures Sheets
Organic Molecules Notes Sheet
Building Monomers of Macromolecules
– Take pictures of your models and post them on your blog
- use the same model boxes as we did for the water molecules (container near front lab station)
Food Fiber and Lipid Exercises
Case Study – Sweet Truth
Protein POGIL
Post info and images on Blog – Internet Research Info –
Develop an explanation of how trans fats are made, what they are made of, why they are made, and what types of foods they are found in.
LAB
Denaturing Protein Lab - Will do this lab the day I return next week.
