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Carbohydrates, Proteins and Lipids
Biotechnology · Chapter 6 · 3. Biomolecules, Separation Techniques and Defence Strategies in Organisms
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Topics 4
- Biomolecules: definition and types; carbohydrates - structure, functions and classification (glucose, fructose, ribose, deoxyribose, maltose, glycogen, cellulose, chitin, peptidoglycan)
- Amino acids: general structure, acidic, basic and neutral types, properties; essential (lysine, methionine) and non-essential (glycine, serine, alanine)
- Proteins: simple, complex and derived (keratin, glycoproteins, coagulated egg white); primary to quaternary structure
- Lipids: fatty acids and glycerol; simple, conjugated and derived lipids (palm oil, phospholipids, cholesterol)