1A.

1 (The chemistry of life)-

Difference between ionic substances, charged particles and polar molecules –
Ionic compounds are made up of cations and anions which are bonded by ionic bond
while in polar molecules the atoms are bonded by covalent bonds where the electrons
are not shared equally (book) / where the more electronegative atom attract the
bonded shared pair of electrons towards itself and acquired partial negative charge
while other atom acquired partial positive charge (google). Charged particles are atoms
which gained a positive charge or a negative charge by losing or gaining electrons.
Why does water have a very high surface tension?
Because the attraction between the water molecules, including hydrogen bonds, is
greater than the attraction between the water molecules and the air. As a result, the
water molecules hold together forming a thin ‘skin’ of surface tension.
Dipole – The separation of charge in a molecule when the electrons in covalent bonds
are not equally shared.
Polar molecule – A molecule containing a dipole.
Dissociation – Splitting of a molecule into smaller molecules, atoms, or ions, especially
by a reversible process.
Hydrogen bonds – Weak electrostatic intermolecular bonds formed between polar
molecules containing at least one hydrogen atom.

1A.2 (Carbohydrates 1)-

Hydrogenating some sugars reduces the energy they provide. E.g. when glucose
(C6H12O6) is hydrogenated it forms sorbitol (C6H14O6) which tastes upto 60% sweeter but
provides less energy when used in the body (11 KJ/g compared to 17 KJ/g). The
combination of the very sweet taste and the lower energy count makes it useful as a
sweetener for people who want to lose weight. A small change in the chemical structure
has a big effect on function.
Monomer – A small molecule that is a single unit of a larger molecule called a polymer.
Glycosidic bond – A covalent bond formed between two monosaccharides in a
condensation reaction, which can be broken down by a hydrolysis reaction to release
the monosaccharide units.
1A.3 (Carbohydrates 2)-
Starch is a combination of amylose and amylopectin (both are polymers of alpha
glucose). The amylopectin releases glucose for cellular respiration rapidly when needed.
Amylose releases glucose more slowly over time, keeping you going longer.
Oligosaccharides – Molecules with between 3 and 10 monosaccharide units.

1A.4 (Lipids)-
Ester bond – bonds formed in a condensation reaction between the carboxyl group
(-COOH) of a fatty acid and one of the hydroxyl groups (-OH) of glycerol.
Esterification – The process by which ester bonds are made.