2.3/2.4

2.3/2.4 - Carbohydrates, lipids and proteins

DCS Topic Code	Statement	Guidance
2.3.U1	Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.	Sucrose, lactose and maltose should be included as examples of disaccharides produced by combining monosaccharides. The structure of starch should include amylose and amylopectin.
2.3.U2	Fatty acids can be saturated, monounsaturated or polyunsaturated.	Named examples of fatty acids are not required.
2.3.U3	Unsaturated fatty acids can be cis or trans isomers.
2.3.U4	Triglycerides are formed by condensation from three fatty acids and one glycerol.
2.3.A1	Structure and function of cellulose and starch in plants and glycogen in humans.
2.3.A2	Scientific evidence for health risks of trans fats and saturated fatty acids.
2.3.A3	Lipids are more suitable for long-term energy storage in humans than carbohydrates.
2.3.A4	Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.
2.3.S1	Use of molecular visualization software to compare cellulose, starch and glycogen.
2.3.S2	Determination of body mass index by calculation or use of a nomogram.

DCS Topic Code	Statement	Guidance
2.4.U1	Amino acids are linked together by condensation to form polypeptides.
2.4.U2	There are 20 different amino acids in polypeptides synthesized on ribosomes.	Students should know that most organisms use the same 20 amino acids in the same genetic code although there are some exceptions. Specific examples could be used for illustration.
2.4.U3	Amino acids can be linked together in any sequence giving a huge range of possible polypeptides.
2.4.U4	The amino acid sequence of polypeptides is coded for by genes.
2.4.U5	A protein may consist of a single polypeptide or more than one polypeptide linked together.
2.4.U6	The amino acid sequence determines the three-dimensional conformation of a protein.
2.4.U7	Living organisms synthesize many different proteins with a wide range of functions.
2.4.U8	Every individual has a unique proteome.
2.4.A1	Rubisco, insulin, immunoglobulins, rhodopsin, collagen and spider silk as examples of the range of protein functions.	The detailed structure of the six proteins selected to illustrate the functions of proteins is not needed.
2.4.A2	Denaturation of proteins by heat or by deviation of pH from the optimum.	Egg white or albumin solutions can be used in denaturation experiments.
2.4.S1	Drawing molecular diagrams to show the formation of a peptide bond.

2.3 and 2.4_carbslipidsproteins.ppt
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