Explain glycosidic bonding. Explain the classification of common carbohydrates. With reference to starch and cellulose: Health Science Professions Assignment, UoL, UK

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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