This detailed and fully-resourced lesson describes the relationship between the structure and function of glycogen and amylose and amylopectin as components of starch. The engaging PowerPoint and accompanying resources have been designed to cover the fourth part of points 1.2 & 1.4 of the Edexcel International A-level Biology specification and links are continuously made to the previous lessons in this topic where the monosaccharides and disaccharides were introduced.
The lesson begins with the CARBOHYDRATE WALL where students have to use their prior knowledge to collect the 9 carbohydrates on show into 3 groups. This results in glycogen, starch and cellulose being grouped together as polysaccharides and the structure and roles of the first two are covered over the course of the lesson. Cellulose is covered in a lesson in topic 4. Students will learn how key structural features like the 1 - 4 and 1 - 6 glycosidic bonds and the hydrogen bonds dictate whether the polysaccharide chain is branched or unbranched and also allows for spiralling. Following the description of the structure of glycogen, students are challenged to design an exam question in the form of a comparison table so that it can be completed as the lesson progresses and they learn more about starch. This includes a split in the starch section of the table so that the differing structures and properties of amylose and amylopectin can be considered. The importance of the compact structure for storage is discussed as well as the branched chains of amylopectin acting as quick source of energy when it is needed. The lesson concludes with a question and answer section that guides the students when answering a question about the importance of the lower solubility of the polysaccharides when compared to the monosaccharides.
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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
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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
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