This lesson describes the differences between monosaccharides, disaccharides and polysaccharides, including glycogen and starch. The PowerPoint and accompanying resource have been designed to cover point 1.2 (i) of the Edexcel International A-level Biology specification and the main aim of the lesson is to prepare the students for the upcoming lessons on the individual carbohydrate groups.
The lesson begins with a made-up round of the quiz show POINTLESS, where students have to try to identify four answers to do with carbohydrates. In doing so, they will learn or recall that these molecules are made from carbon, hydrogen and oxygen, that they are a source of energy which can sometimes be rightly or wrongly associated with obesity and that the names of the three main groups is derived from the Greek word sakkharon. A number of quick quiz rounds have been written into the lesson to introduce key terms in a fun and memorable way and the first round allows the students to meet some of common monosaccharides. Moving forwards, students will learn that a disaccharide is formed when two of these monomers are joined together and they are then challenged on their knowledge of condensation reactions which were originally encountered during the lesson on water. Students will understand how multiple reactions and multiple glycosidic bonds will result in the formation of a polysaccharide and glycogen and starch are introduced as well as amylose and amylopectin as components of this latter polymer.
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Topic 1: Molecules, Transport & Health (Edexcel International A-level Biology)
This bundle contains 11 detailed lesson PowerPoints and the variety of tasks that are contained within these slides and the accompanying resources will engage and motivate the students whilst covering the following specification points within topic 1 of the Edexcel International A-level Biology specification: * The importance of water as a solvent in transport * The difference between monosaccharides, disaccharides and polysaccharides * The relationship between the structure and function of monosaccharides * The formation and breakdown of disaccharides * The relationship between the structure and function of glycogen, amylose and amylopectin * The synthesis of triglycerides * The differences between saturated and unsaturated lipids * The relationship between the structure of capillaries, arteries and veins and their functions * Atrial systole, ventricular systole and cardiac diastole as the three stages of the cardiac cycle * The operation of the mammalian heart and the major blood vessels * The role of haemoglobin in the transport of oxygen and carbon dioxide * The oxygen dissociation curve for foetal haemoglobin and during the Bohr effect * The course of events that lead to atherosclerosis * The blood clotting process If you want to sample the quality of this bundle, then download the glycogen, amylose and amylopectin, cardiac cycle and blood clotting lessons as these have been uploaded for free
£16.50
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Carbohydrates, lipids, proteins and water (Edexcel Int. A-level Biology)
This lesson bundle contains 9 lessons which have been designed to cover the Edexcel International A-level Biology specification points which focus on the structure and function of the biological molecules, including water, carbohydrates, lipids and proteins. The lesson PowerPoints are highly detailed, and along with their accompanying worksheets, they have been planned at length to contain a wide range of engaging tasks which cover the following A-level Biology content that’s found in topics 1, 2 and 4 of the course: 1.1: Understand the importance of water as a solvent in transport, including its dipole nature 1.2 (i): Know the difference between monosaccharides, disaccharides and polysaccharides, including glycogen and starch (amylose and amylopectin) 1.2 (ii): Be able to relate the structures of monosaccharides, disaccharides and polysaccharides to their roles in providing and storing energy 1.4: Know how monosaccharides join to form disaccharides (sucrose, lactose and maltose) and polysaccharides (glycogen and amylose) through condensation reactions forming glycosidic bonds, and how these can be split through hydrolysis reactions 1.5 (i): Know how a triglyceride is synthesised by the formation of ester bonds during condensation reactions between glycerol and three fatty acids. 1.5 (ii): Know the differences between saturated and unsaturated lipids 2.6 (i): Know the basic structure of an amino acid 2.6 (ii): Understand the formation of polypeptides and proteins (amino acid monomers linked by peptide bonds in condensation reactions) 2.6 (iii): Understand the significance of a protein’s primary structure in determining its three-dimensional structure and properties (globular and fibrous proteins and the types of bonds involved in its three-dimensional structure) 4.3: Understand the structure and function of the polysaccharides starch and cellulose, including the role of hydrogen bonds between β-glucose molecules in the formation of cellulose microfibrils
£12.00
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