1. The structure of water and how the molecules interact with each other
2. The properties of water (cohesion, adhesion, specific heat capacity etc)
3. The structure of glucose
4. How a disaccharide forms with a glycosidic bond between two glucose molecules
5. How sucrose is formed
6. How Benedict´s solution can be used to test for reducing sugars, non-reducing sugars and polysaccharides
7. The structure of a fatty acid
8. The properties of fatty acids (melting points and whether they form solid fats or oils)
9. The strucure of a triglyceride and a phospholipid
10. What lipids are used for and examples
11. The structure of an amino acid
12. How two amino acids join together to form a peptide bond
13. The primary, secondary, tertiary and quaternary structure of proteins
14. What proteins are needed for and some examples
2 comments:
miss kitchen, do we need to know all the protein functions you gave us in the sheet?
jacob
You need to know some functions of proteins and some examples. See you tomorrow! Miss K
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