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2.3 Carbohydrates and lipids

IB Syllabus Statements

Understandings:

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

  • Fatty acids can be saturated, monounsaturated or polyunsaturated.

  • Unsaturated fatty acids can be cis or trans isomers.

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

 

Applications and skills:

  • Application: Structure and function of cellulose and starch in plants and glycogen in humans.

  • Application: Scientific evidence for health risks of trans fats and saturated fatty acids.

  • Application: Lipids are more suitable for long-term energy storage in humans than carbohydrates.

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

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

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

Videos

Carbohydrate Structure

Types of Fatty Acids

Lipids through Condensation

Intro to Lipids

Fatty Acids and Health

Carbohydrates, Lipids, Proteins

Molecular visualization of polysaccharides

Body Mass Index (BMI)

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Topic 2.3 Carbohydrates and lipids SSaQ (Syllabus Statement as Questions)

  • Explain how monosaccharide monomers are linked together and what they can become.

  • Outline the difference between saturated, monounsaturated, and polyunsaturated fatty acids.

  • Compare cis and trans isomers in unsaturated fatty acids. Use a diagram to help with your explanations.

  • Outline the components of a triglyceride.

  • Outline the structure and function of cellulose and starch in plants and glycogen in humans.

  • What is the scientific evidence for health risks of trans fats and saturated fatty acids?

  • Which of the following is more suitable for long-term energy storage and why? Lipids or carbohydrates?

  • How are health claims made about lipids evaluated? How should they be evaluated?

  • Compare the structures of cellulose, starch (include amylose and amylopectin) and glycogen. How could molecular visualization software help with this process?

  • Explain how body mass index can be determine through a calculation or the use of a nomogram.

  • Outline what the following disaccharides are composed of: sucrose, lactose, maltose.

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