Carbohydrates and Lipids
Students investigate the structure and function of monosaccharides, disaccharides, polysaccharides, triglycerides, and phospholipids. Emphasis is placed on condensation and hydrolysis reactions.
About This Topic
Students investigate the structure and function of monosaccharides, disaccharides, polysaccharides, triglycerides, and phospholipids. Emphasis is placed on condensation and hydrolysis reactions.
Key Questions
- How do condensation and hydrolysis reactions form and break biological polymers?
- What is the relationship between the structure of glycogen, starch, and cellulose and their functions?
- How do the properties of phospholipids contribute to cell membrane structure?
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