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Explain glycosidic bonding. Explain the classification of common carbohydrates. With reference to starch and cellulose: Health Science Professions Assignment, UoL, UK
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| University | University of Leicester (UoL) |
|---|---|
| Subject | Health Science Professions |
- Explain glycosidic bonding.
- Explain the classification of common carbohydrates.
- With reference to starch and cellulose describe how the function of polysaccharides is facilitated by their structure.
- Describe the molecular structure of a fatty acid molecule and a glycerol molecule.
- Explain the difference between saturated and unsaturated fatty acid molecules.
- Describe the molecular structure of a triglyceride and a phospholipid and relate these structures to their functions in living organisms.
- Describe the structure of an amino acid explaining how individual amino acids differ.
- Explain peptide bond formation.
- Explain the terms: primary structure, secondary structure, tertiary structure, and quaternary structure of proteins.
- Describe the forces which hold the protein molecule in shape.
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