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Lipids and Carbohydrates: Page 5
benzene.mml, sugar.mml
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<strong>Lipids and Carbohydrates:</strong> Carbohydrates in Water
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</td>
<td>
<p class="mainidea">
Why does a teaspoon of sugar, a carbohydrate, dissolve easily in
water, whereas a teaspoon of oil, a lipid, does not?
</p>
</td>
</tr>
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<p class="subhead">
Comparing the solubility of sugars and lipids
</p>
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Compare how simple sugars (carbohydrate family) and fatty acids (lipid
family) <a href="script:page:0:message dissolveDefinition.html">dissolve</a>
in water.<br><br><b>What to do:</b>
</p>
<p>
1. <b>Run</b> the model with lipids and water to review how they
interact.<br>2. <b>Uncheck and re-check the "Show hydrogen bonds" control</b>
under the model to make sure that you can spot the hydrogen bonds in the
model.<br>3. <b>Select "Glucose with water"</b> and compare
how the sugars behave in water. <b>Make sure to use the hydrogen bonds
check box again</b>, and notice the hydrogen bonds that are continually
forming and breaking in the model.<br>4. <b>Take a snapshot</b> of the
glucose molecules when they are dissolved in water.
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Insert a snapshot of glucose dissolved in water, and use the <a href="script:page:0:message annotationTools.html">annotation
tools</a> to explain how you know it is dissolved.
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Test the truth of the following statements by stopping the models and
dragging a water molecule close to lipids and sugars. Check the true
statements:
</p>
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true
<html>Hydrogen atoms that have a covalent bond to carbon do NOT form hydrogen bonds with water.
<html>Hydrogen atoms that have a covalent bond to oxygen do NOT form hydrogen bonds with water.
<html>Hydrogen atoms that have a covalent bond to carbon DO form hydrogen bonds with water.
<html>Hydrogen atoms that have a covalent bond to oxygen DO not form hydrogen bonds with water.
None of the above are true.
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Polarity and the separation of charge in lipids and carbohydrates
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We have seens that carbohydrates behave very differently in water
than lipids do. In addition, it seems clear that oxygen is key.
Why is this so? The structures of the molecules can tell us.
</p>
</td>
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<tr>
<td>
<b>What to do: </b>
<ul>
<li>
As you do each step below, <b>click and drag</b> on each
molecule to view it from all sides.<br><b>1. Notice that some
hydrogen atoms</b> are covalently bonded to carbon, others to
oxygen.<br><b>2. Display the surface</b> of each molecule using
the controls below the models.<br><b>3. Note the surface above
hydrogen atoms:</b> Use the "translucent" button to see through
the surface. Look at hydrogens bonded directly to carbon,
compared to hydrogens bonded directly to oxygen.<br><b>4. Note
the difference</b> in the degree of charge (intensity of surface
colors) on the lipid and sugar.
</li>
<br>
<li>
Optional: Review the importance of oxygen and unequal sharing of
electrons with <font><a href="chemlink_polarity.html"><b>ChemLink:
Polarity</b></a></font>
</li>
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What does the intensity of color indicate on the surface of the
molecule? (check all that apply.)
</p>
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<html>The fainter the color, the less separation of positive and negative charge there is.
<html>The more intense the color, the stronger the positive or negative charge at that point.
<html>The fainter colors show more even sharing of electrons between atoms, meaning that bond is not very polar.
<html>The more intense the colors are, the less polar the bond underneath them is.
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In the first half of this activity you explored lipids and saw that they
are largely non-polar. Explain why the chemical makeup of sugars makes
them very polar molecules.
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