ch.5 &6.1 Carbohydrates and Lipids

• -Monosaccharides: one sugar unit (ex. glucose)
• -Disaccharides: two sugar units (ex.sucrose)
• -Oligosaccharides: several sugar units (ex. fruto..fruits and veggies)
• -Polysaccharides: many sugar units (ex. starch)

• -number of carbon atoms in sugar molecule make them different.
• -hydroxly (OH) group location
• -caboxyl group (C=C) location

• -monosaccharides link by glycosidic linkages to make dimers, oligomers, and polymers.
• - the properties on these linkages vary depending on linkages and orientation
• -orientation of hydroxyl groups it is called an alpha (α) or beta (β) linkage.

• -determine cell identity
• -storage units for energy (when broken down, energy released used to make ATP for cell)
• -structural components in cells
• 1.cellulose makes up plant cell
• 2.chitin-external skeleton of insects
• 3.peptidoglycan-makes bacterial cell walls

• -nonpolar and don't dissolve in water because..
• -hydrocarbon (C-H)
• -hydrophobic

• 1. Fats and Oils
• 2.Steroids
• 3.Phospholipids

Three long fatty acids are linked to glycerol (a three carbon compound) by three ester bonds.

They all have a common 4-ring structure, with various side groups/chains attached. The biggest part of the molecule is hydrophobic, however, some side groups may be hydrophilic.

Two long fatty acid chains (hydrophobic tails) are linked to glycerol. Theremaining carbon on the glycerol is attached to a phosphate. This makes the head region veryhydrophilic.

• Hydrophilic: likes water
• Hydrophobic:stays away from water
• together are amphipathic

tails are a straight line

tails are bent