2.3 Carbohydrates and lipids

Description

Nature of science:
Evaluating claims—health claims made about lipids in diets need to be assessed. (5.2)

Understandings:

Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.
Fatty acids can be saturated, monounsaturated or polyunsaturated.
Unsaturated fatty acids can be cis or trans isomers.
Triglycerides are formed by condensation from three fatty acids and one glycerol.

Applications and skills:

Application: Structure and function of cellulose and starch in plants and glycogen in humans.
Application: Scientific evidence for health risks of trans fats and saturated fatty acids.
Application: Lipids are more suitable for long-term energy storage in humans than carbohydrates.
Application: Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.
Skill: Use of molecular visualization software to compare cellulose, starch and glycogen.
Skill: Determination of body mass index by calculation or use of a nomogram.

Guidance:

The structure of starch should include amylose and amylopectin.
Named examples of fatty acids are not required.
Sucrose, lactose and maltose should be included as examples of disaccharides produced by combining monosaccharides.

International-mindedness:

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:

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

Utilization:

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

Syllabus and cross-curricular links:
Biology
Option B: Biotechnology and bioinformatics

Aims:

Aim 8: There are social implications of obesity.

Directly related questions

17N.2.SL.TZ0.05c: Compare and contrast cis-fatty acids and trans-fatty acids.
17N.2.SL.TZ0.05c: Compare and contrast cis-fatty acids and trans-fatty acids.
17N.1.HL.TZ0.05: Which of the molecules contain peptide bonds or are sugar molecules?
17N.1.HL.TZ0.05: Which of the molecules contain peptide bonds or are sugar molecules?
17N.1.SL.TZ0.08:
The Framingham heart study was an observational study that went on for 20 years. The following data were produced.

[Source: adapted from Gillman et al., Margarine intake and subsequent coronary heart disease in men.
Epidemiology, 1997 Mar; 8(2): 144–9]

Which conclusion can be drawn, based on these data?

A. It is better to eat margarine than to eat butter.

B. The more margarine consumed, the greater the incidence of coronary heart disease.

C. Butter is a natural product whereas margarine is hydrogenated vegetable oil that leads to coronary heart disease.

D. Margarine causes more heart related deaths than butter.
17N.1.SL.TZ0.08:
The Framingham heart study was an observational study that went on for 20 years. The following data were produced.

[Source: adapted from Gillman et al., Margarine intake and subsequent coronary heart disease in men.
Epidemiology, 1997 Mar; 8(2): 144–9]

Which conclusion can be drawn, based on these data?

A. It is better to eat margarine than to eat butter.

B. The more margarine consumed, the greater the incidence of coronary heart disease.

C. Butter is a natural product whereas margarine is hydrogenated vegetable oil that leads to coronary heart disease.

D. Margarine causes more heart related deaths than butter.
17N.2.SL.TZ0.c: Compare and contrast cis-fatty acids and trans-fatty acids.
18M.2.SL.TZ1.2a.i: Distinguish between the structure of amylose and the structure of amylopectin.
18M.1.SL.TZ1.8:
Which type(s) of fatty acid in the diet is/are positively correlated with an increased risk of coronary heart disease?

I. Saturated

II. Trans unsaturated

III. Cis unsaturated

A. I only

B. I and II only

C. II only

D. II and III only
18M.1.SL.TZ1.8:
Which type(s) of fatty acid in the diet is/are positively correlated with an increased risk of coronary heart disease?

I. Saturated

II. Trans unsaturated

III. Cis unsaturated

A. I only

B. I and II only

C. II only

D. II and III only
18M.2.SL.TZ1.2a.i: Distinguish between the structure of amylose and the structure of amylopectin.
18M.2.SL.TZ1.a.i: Distinguish between the structure of amylose and the structure of amylopectin.
18M.2.SL.TZ1.2a.ii: Suggest the reason for cellulose passing undigested through the human gut.
18M.2.SL.TZ1.2a.ii: Suggest the reason for cellulose passing undigested through the human gut.
18M.2.SL.TZ1.a.ii: Suggest the reason for cellulose passing undigested through the human gut.
19M.1.SL.TZ2.7:
The diagram shows two polysaccharides, formed from condensation of many glucose molecules.

[Source: © International Baccalaureate Organization 2019]

What are the names of X and Y?
18N.2.SL.TZ0.2a.ii: Cellulose is the most abundant organic polymer on Earth. Describe the structure of cellulose.
18N.2.SL.TZ0.2a.ii: Cellulose is the most abundant organic polymer on Earth. Describe the structure of cellulose.
18N.2.SL.TZ0.a.ii: Cellulose is the most abundant organic polymer on Earth. Describe the structure of cellulose.
19M.1.SL.TZ2.7:
The diagram shows two polysaccharides, formed from condensation of many glucose molecules.

[Source: © International Baccalaureate Organization 2019]

What are the names of X and Y?
18N.2.SL.TZ0.2b: Outline one reason for humans being unable to digest cellulose.
18N.2.SL.TZ0.2b: Outline one reason for humans being unable to digest cellulose.
18N.2.SL.TZ0.b: Outline one reason for humans being unable to digest cellulose.
19M.1.SL.TZ1.6: What type of molecule is formed by the chemical reaction shown in the diagram? A....
19M.1.SL.TZ2.12: The diagram shows a type of fatty acid. What type of fatty acid is shown? A. Trans...
19M.1.SL.TZ2.12: The diagram shows a type of fatty acid. What type of fatty acid is shown? A. Trans...
19M.1.SL.TZ1.6: What type of molecule is formed by the chemical reaction shown in the diagram? A....
18N.2.SL.TZ0.2c: Explain the advantages of having both lipid and carbohydrate as energy stores in the human body.
18N.2.SL.TZ0.2c: Explain the advantages of having both lipid and carbohydrate as energy stores in the human body.
18N.2.SL.TZ0.c: Explain the advantages of having both lipid and carbohydrate as energy stores in the human body.
20N.3.SL.TZ0.1a: State the BMI of a person of mass 80 kg and 1.80 m in height.
19N.2.HL.TZ0.4a.ii: State the reason cis and trans fatty acids are said to be unsaturated.
19N.2.HL.TZ0.4a.ii: State the reason cis and trans fatty acids are said to be unsaturated.
19N.2.HL.TZ0.a.ii: State the reason cis and trans fatty acids are said to be unsaturated.
19M.2.HL.TZ1.4c: Outline how the structure of cellulose makes it suitable as a component of cell walls.
19M.2.HL.TZ1.4c: Outline how the structure of cellulose makes it suitable as a component of cell walls.
19M.2.HL.TZ1.c: Outline how the structure of cellulose makes it suitable as a component of cell walls.
19N.1.SL.TZ0.7: Which of the molecules shown would be most suitable for long-term energy storage in humans?
19N.1.SL.TZ0.7: Which of the molecules shown would be most suitable for long-term energy storage in humans?
19N.1.SL.TZ0.9:
Using the nomogram, what is the minimum mass at which a woman of height 165 cm would be considered overweight?

[Source: Copyright 1978, George A. Bray. Used by permission]

A. 72

B. 67

C. 64

D. 61
19N.1.SL.TZ0.9:
Using the nomogram, what is the minimum mass at which a woman of height 165 cm would be considered overweight?

[Source: Copyright 1978, George A. Bray. Used by permission]

A. 72

B. 67

C. 64

D. 61
20N.1.SL.TZ0.7:
The chart shows ranges of body mass index (BMI) for children and teenagers.

[Source: Centers for Disease Control and Prevention, About Child & Teen BMI. Available at:
https://www.cdc.gov/healthyweight/assessing/bmi/childrens_bmi/about_childrens_bmi.html.]

A 9-year-old boy has a height of 120 cm and weighs 28.8 kg. What weight category is he in according to his BMI?

A. Underweight

B. Healthy

C. Overweight

D. Obese
20N.1.SL.TZ0.7:
The chart shows ranges of body mass index (BMI) for children and teenagers.

[Source: Centers for Disease Control and Prevention, About Child & Teen BMI. Available at:
https://www.cdc.gov/healthyweight/assessing/bmi/childrens_bmi/about_childrens_bmi.html.]

A 9-year-old boy has a height of 120 cm and weighs 28.8 kg. What weight category is he in according to his BMI?

A. Underweight

B. Healthy

C. Overweight

D. Obese
20N.3.SL.TZ0.1a: State the BMI of a person of mass 80 kg and 1.80 m in height.
20N.2.SL.TZ0.1e:
The hypothesis made before the study was that saturated fats in the diet affected the risk of coronary artery blockage and diabetes. Using all the data in question 1, evaluate whether this hypothesis is supported by the study.
20N.3.SL.TZ0.a: State the BMI of a person of mass 80 kg and 1.80 m in height.
20N.3.SL.TZ0.1b:
Explain how measurement of BMI could help to assess whether a person has an increased risk of type II diabetes.
20N.3.SL.TZ0.1b:
Explain how measurement of BMI could help to assess whether a person has an increased risk of type II diabetes.
20N.2.SL.TZ0.1e:
The hypothesis made before the study was that saturated fats in the diet affected the risk of coronary artery blockage and diabetes. Using all the data in question 1, evaluate whether this hypothesis is supported by the study.
20N.2.SL.TZ0.e:
The hypothesis made before the study was that saturated fats in the diet affected the risk of coronary artery blockage and diabetes. Using all the data in question 1, evaluate whether this hypothesis is supported by the study.
20N.2.SL.TZ0.1a:
Comment on the total energy content of the two diets.
20N.3.SL.TZ0.b:
Explain how measurement of BMI could help to assess whether a person has an increased risk of type II diabetes.
20N.1.HL.TZ0.8: The table shows the mass of different types of fat in some foods. Which oil would be least...
20N.2.SL.TZ0.1a:
Comment on the total energy content of the two diets.
20N.2.SL.TZ0.a:
Comment on the total energy content of the two diets.
20N.1.HL.TZ0.8: The table shows the mass of different types of fat in some foods. Which oil would be least...
20N.2.SL.TZ0.1b:
Distinguish between the two diets.
21M.1.SL.TZ1.8: What distinguishes cellulose from glycogen and starch? A. Only cellulose is found in plants. B....
20N.2.SL.TZ0.1b:
Distinguish between the two diets.
20N.2.SL.TZ0.b:
Distinguish between the two diets.
20N.2.SL.TZ0.1c:
Calculate, showing your working, the percentage change in mean cholesterol level after one week on the study diet.

. . . . . . . . . . . . . . . . . . . .%
20N.2.SL.TZ0.1c:
Calculate, showing your working, the percentage change in mean cholesterol level after one week on the study diet.

. . . . . . . . . . . . . . . . . . . .%
20N.2.SL.TZ0.c:
Calculate, showing your working, the percentage change in mean cholesterol level after one week on the study diet.

. . . . . . . . . . . . . . . . . . . .%
21M.2.HL.TZ2.3d:
Broad beans are rich in starch and cellulose. Compare and contrast the structure of starch and cellulose.
20N.2.SL.TZ0.5a:
Draw a molecular diagram of alpha-D-glucose.
20N.2.SL.TZ0.5a:
Draw a molecular diagram of alpha-D-glucose.
20N.2.SL.TZ0.a:
Draw a molecular diagram of alpha-D-glucose.
21M.1.SL.TZ1.8: What distinguishes cellulose from glycogen and starch? A. Only cellulose is found in plants. B....
21M.2.SL.TZ2.5a:
Describe the structure of starch.
21M.2.SL.TZ2.5a:
Describe the structure of starch.
21M.2.SL.TZ2.a:
Describe the structure of starch.
21M.2.HL.TZ2.3d:
Broad beans are rich in starch and cellulose. Compare and contrast the structure of starch and cellulose.
21M.2.HL.TZ2.d:
Broad beans are rich in starch and cellulose. Compare and contrast the structure of starch and cellulose.
21M.2.HL.TZ2.3e: Once the germinated bean grows above the ground, state the process used by the bean in the...
21M.1.SL.TZ1.10: Which molecule is depicted in the diagram? A. A saturated fatty acid B. An unsaturated fatty...
21M.1.SL.TZ1.10: Which molecule is depicted in the diagram? A. A saturated fatty acid B. An unsaturated fatty...
21M.2.HL.TZ2.3e: Once the germinated bean grows above the ground, state the process used by the bean in the...
21M.2.HL.TZ2.e: Once the germinated bean grows above the ground, state the process used by the bean in the...
21M.1.HL.TZ2.6: The diagram shows part of a molecule. What is the molecule? A. Amylose B. Cellulose C....
21M.1.HL.TZ2.6: The diagram shows part of a molecule. What is the molecule? A. Amylose B. Cellulose C....
21M.1.SL.TZ2.8:
The chart classifies individuals according to their height and mass.

[Source: InvictaHOG, 2006. Body mass index chart. [chart online] Available at: <https://commons.wikimedia.org/w/index.php?curid=1208092> [Accessed: 4 April 2019].]

Based on the information provided, which individual is most at risk of diseases associated with the accumulation of excessive body fat?
21M.1.SL.TZ2.8:
The chart classifies individuals according to their height and mass.

[Source: InvictaHOG, 2006. Body mass index chart. [chart online] Available at: <https://commons.wikimedia.org/w/index.php?curid=1208092> [Accessed: 4 April 2019].]

Based on the information provided, which individual is most at risk of diseases associated with the accumulation of excessive body fat?
21M.1.SL.TZ1.13:
The table shows the range and classification of body mass index (BMI) values, as shown in the nomogram.

[Source: © All rights reserved. Canadian Guidelines for Body Weight Classification in Adults. Health Canada, 2003. Adapted and reproduced with permission from the Minister of Health, 2021.]

What is the approximate reduction in body mass that a person of height 155cm and mass 95kg would have to lose to reach normal body mass?

A. 10kg

B. 22kg

C. 36kg

D. 54kg
21M.1.HL.TZ2.7: Which organic molecules may contain the element sulphur? A. Proteins B. Carbohydrates C....
21M.1.SL.TZ1.13:
The table shows the range and classification of body mass index (BMI) values, as shown in the nomogram.

[Source: © All rights reserved. Canadian Guidelines for Body Weight Classification in Adults. Health Canada, 2003. Adapted and reproduced with permission from the Minister of Health, 2021.]

What is the approximate reduction in body mass that a person of height 155cm and mass 95kg would have to lose to reach normal body mass?

A. 10kg

B. 22kg

C. 36kg

D. 54kg
21M.1.HL.TZ2.7: Which organic molecules may contain the element sulphur? A. Proteins B. Carbohydrates C....
22N.2.SL.TZ0.1f: Calculate the mass of lipid eaten when the bumblebees were presented with the 5:1 diet.
22N.2.SL.TZ0.1f: Calculate the mass of lipid eaten when the bumblebees were presented with the 5:1 diet.
22N.2.SL.TZ0.f: Calculate the mass of lipid eaten when the bumblebees were presented with the 5:1 diet.
22N.2.SL.TZ0.1g:
Suggest a reason that the mass of protein and lipid mixture eaten at 25:1 is lower than at 50:1.
22N.2.SL.TZ0.1g:
Suggest a reason that the mass of protein and lipid mixture eaten at 25:1 is lower than at 50:1.
22N.2.SL.TZ0.g:
Suggest a reason that the mass of protein and lipid mixture eaten at 25:1 is lower than at 50:1.
22N.2.SL.TZ0.1h: State the relationship between high lipid content and survivability on day 7.
22N.2.SL.TZ0.1h: State the relationship between high lipid content and survivability on day 7.
22N.2.SL.TZ0.h: State the relationship between high lipid content and survivability on day 7.
22N.2.SL.TZ0.1i:
Suggest with a reason which P:L diet is closest to the normal diet of these bumblebees.
22N.2.SL.TZ0.1i:
Suggest with a reason which P:L diet is closest to the normal diet of these bumblebees.
22N.2.SL.TZ0.i:
Suggest with a reason which P:L diet is closest to the normal diet of these bumblebees.
23M.1.HL.TZ2.6: Which drawing represents beta-D-glucose?
23M.1.HL.TZ2.6: Which drawing represents beta-D-glucose?
23M.1.SL.TZ1.7: Which molecular diagram shows part of a cellulose molecule?
23M.1.SL.TZ1.7: Which molecular diagram shows part of a cellulose molecule?
23M.1.SL.TZ2.7: The image shows a molecule of oleic acid. What describes oleic acid? A. Cis...
23M.1.SL.TZ2.7: The image shows a molecule of oleic acid. What describes oleic acid? A. Cis...
21N.1.HL.TZ1.9:
The diagrams show how monosaccharide molecules are joined to form chains in two polysaccharides.

[Source: Amelse, J. Achieving Net Zero Carbon Dioxide by Sequestering Biomass Carbon. Preprints 2020, 2020070576
(doi: 10.20944/preprints202007.0576.v1). Fig SI9. Distributed under a Creative Commons CC BY license Attribution
4.0 International (CC BY 4.0), https://creativecommons.org/licenses/by/4.0/.]

Using the diagram and the table, which diagram and monosaccharide represent glycogen?
21N.1.HL.TZ1.9:
The diagrams show how monosaccharide molecules are joined to form chains in two polysaccharides.

[Source: Amelse, J. Achieving Net Zero Carbon Dioxide by Sequestering Biomass Carbon. Preprints 2020, 2020070576
(doi: 10.20944/preprints202007.0576.v1). Fig SI9. Distributed under a Creative Commons CC BY license Attribution
4.0 International (CC BY 4.0), https://creativecommons.org/licenses/by/4.0/.]

Using the diagram and the table, which diagram and monosaccharide represent glycogen?
22N.1.HL.TZ0.9: What describes the structure of glycogen? A. Unbranched polymer of alpha-D-glucose linked by...
22N.1.HL.TZ0.9: What describes the structure of glycogen? A. Unbranched polymer of alpha-D-glucose linked by...

Sub sections and their related questions

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2.3 Carbohydrates and lipids

Description

Directly related questions

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