2.3 Carbohydrates and lipids

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2.3 Carbohydrates and lipids

2.3 Carbohydrates and lipids

Knowledge control of 2.3 Carbohydrates and Lipid

Essential idea:


2.3.1 Compounds of carbon, hydrogen and oxygen are used to supply and store energy.


Nature of science:


2.3.2 Evaluating claims—health claims made about lipids in diets need to be assessed. (5.2)


Article,Why BMI Is a Big Fat Scam

The Global Geography of Heart Disease

Rethinking Eating




2.3.3 Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.



Glucose in water

Condensation/Dehydration synthesis of a disaccharide 


2.3.4 Fatty acids can be saturated, monounsaturated or polyunsaturated.


2.3.5 Unsaturated fatty acids can be cis or trans isomers.


2.3.6 Triglycerides are formed by condensation from three fatty acids and one glycerol



Triglycerides formation

Lipid hydrolysis

Condensation/Dehydration synthesis of triglyceride




2.3.7 Application: Structure and function of cellulose and starch in plants and glycogen in humans.



Starch in leaf test


2.3.8  Application: Scientific evidence for health risks of trans fats and saturated fatty acids.


2.3.9 Application: Lipids are more suitable for long-term energy storage in humans than carbohydrates.


2.3.10 Application: Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.




2.3.11 Skill: Use of molecular visualization software to compare cellulose, starch and glycogen.


2.3.12 Skill: Determination of body mass index by calculation or use of a nomogram.






2.3.13 The structure of starch should include amylose and amylopectin.


2.3.14 Named examples of fatty acids are not required.


2.3.15 Sucrose, lactose and maltose should be included as examples of disaccharides produced by combining monosaccharides.




2.3.16 Variation in the prevalence of different health problems around the world could be discussed including obesity, dietary energy deficiency, kwashiorkor,anorexia nervosa and coronary heart disease.


Theory of knowledge:


2.3.17 There are conflicting views as to the harms and benefits of fats in diets. How do we decide between competing views?


 The truth about food




2.3.18 Potatoes have been genetically modified to reduce the level of amylose to produce a more effective adhesive.


2.3.19 Syllabus and cross-curricular links:


Option B: Biotechnology and bioinformatics




2.3.20 Aim 8: There are social implications of obesity


What is obezity?


Some articles about health?

Junk food could reduce appetite for healthier balanced diet



2.3 Carbohydrates and Lipids Presentation

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2.3 Carbohydrates and Lipids Past Paper Questions

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