2.1.S1

Drawing molecular diagrams of glucose, ribose, a saturated fatty acid and a generalized amino acid.

• Draw the molecular diagram of ribose.
• Draw the molecular diagram of alpha-glucose.
• Draw the molecular diagram of a saturated fatty acid.
• Identify the carboxyl and methyl groups on a fatty acid.

2.1.S2

Identification of biochemicals such as sugars, lipids, or amino acids from molecular drawings.

• State the generalized chemical formula of the carbohydrates.
• Identify the following carbohydrates from molecular drawings.

• D-ribose
• alpha glucose
• beta glucose
• cellulose
• glycogen
• amylose starch
• amylopectin starch

• Compare the relative amount of oxygen atoms in lipids to the amount in carbohydrates.
• Identify the following lipids from molecular drawings.

• Triglycerides
• Phospholipids
• Steroids

2.3.U1

Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.

• Define monosaccharide, disaccharide and polysaccharide.
• List three examples of monosaccharides.
• List three examples of disaccharides.
• List three examples of polysaccharides.
• Use molecular diagrams to draw the formation of maltose from two glucose monomers.
• Explain a condensation reaction connecting two monosaccharides in the formation of a disaccharide.

2.3.A1

Structure and function of cellulose and starch in plants and glycogen in humans.

• State the structural difference between alpha and beta glucose.
• Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.

2.3.S1

Use of molecular visualization software to compare cellulose, starch and glycogen.

• Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image and changing the style of the molecular model.
• Identify carbon, hydrogen and oxygen atoms by color.

2.3.U2

Fatty acids can be saturated, monounsaturated and polyunsaturated.

• Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.

2.3.U3

Unsaturated fatty acids can be cis or trans isomers.

• Describe the differences between cis- and trans- fatty acids.

2.3.U4

Triglycerides are formed by condensation from three fatty acids and one glycerol.

• Outline the difference between fats and oils.
• Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride.
• State two functions of triglycerides.

D.1.S2

Use of databases of nutritional content of foods and software to calculate intakes of essential nutrients from a daily diet.

• Use a computer application to keep a record of food consumed in a single day.
• Compare tracked food intake to the recommended intake of nutrients.

2.3.A2

Scientific evidence for health risks of trans fat and saturated fatty acids.

• Discuss the relationship between saturated fatty acid (cis and trans) intake and rates of coronary heart disease.

2.3.NOS

Evaluating claims- health claims made about lipids in diets need to be assessed.

• Describe how the effect of lipids on health can be assessed scientifically.

2.3.A4

Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.

• Define evaluation in respect to evidence from and methods of research.
• Outline the manner in which the implications of research can be assessed.
• Outline the manner in which the limitations of research can be assessed.
• Evaluate a given health claim made about lipids.

2.3.S2

Determination of body mass index by calculation or use of a nomogram.

• Calculate BMI using the formula.
• Determine BMI using a nomogram.
• Outline effects of a BMI that is too high or too low.

2.3.A3

Lipids are more suitable for long term energy storage in humans than carbohydrates.

• Explain the energy storage of lipids compared to that of carbohydrates.

D.1.S1

Determination of the energy content of food by combustion.

• Explain how a calorimeter can be used to determine the energy content in food.
• Calculate the energy content of a food sample using calorimetric data.

Alpha glucose

Structure:  C6H12O6

Alpha = below

Function:

Beta glucose

Structure:  C6H12O6

Beta = above

Function:

Ribose

Structure:   C5H10O5

Function:

Deoxyribose

Structure:  C5H10O4

Function:

DISACCHARIDES:

• Two…

• Formed through…

Maltose

C__H__O__

Structure:  

Function:  

Sucrose

C12H22O11

Structure:  

Function:  

Lactose

C12H22O11

Structure:  

Function:  

Starch –

amylose

Polymer of

alpha-glucose 

unbranched

Storage

Starch -amylopectin

Polymer of

alpha-glucose

branched about every 30 glucose

Storage

Glycogen

Polymer of

alpha-glucose

branched every 8-12 glucose

Storage

Cellulose

Polymer of

Beta-glucose

Structure

Triglycerides

FAT =

OIL =

Function:

Compared to carbohydrates:

Formed by condensation reactions:  3 fatty acids + glycerol 🡪  triglyceride

Waxes 

Form…

Composed of long ….

Highly…

Solid…

Steroids 

i.e. cholesterol

Other examples include:

Have a backbone of…

Different steroids created by attaching different…

Different structures create…

Phospholipids 

Are the main structural component of…

Formed by attachment of two fatty acids plus a phosphate group to a glycerol in condensation reactions

FOOD GROUP

SUGGESTED DAILY AMOUNT

CARBOHYDRATES:  

Vegetables

CARBOHYDRATES:  

Fruits

CARBOHYDRATES:  

Grains

CARBOHYDRATES/PROTEINS/LIPIDS:  

Dairy

PROTEINS:  

Protein

LIPIDS:  

Oils

Other

TOO HIGH

TOO LOW

TRANS-FATS

• What are trans-fats?

• Where did trans-fats come from?  Why are they used?

• Which foods contain trans-fats?

• How do trans-fats affect health?

SATURATED FATS

• What are saturated fats?

• Which foods contain saturated fats?

• How do saturated fats affect health?

ASPECT

MOST RELIABLE

****

***

**

LEAST RELIABLE

*

Who did the research?

What organization?

Where was it published?

Editing/Review?

Controlled Experiment with Data Included?

Type of Language Used?