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
