Unit 12: Carbohydrates and Lipids (initial)
“This Knowledge Audit will gauge your understanding of the material for the "Carbohydrate and Lipid" unit before instruction begins.  Your teacher will use the information to modify, change and improve instruction as suggested by the results.  Please answer each question accurately and honestly.  You are scored for on time completion of the assignment, not how much you already know.”
Sign in to Google to save your progress. Learn more
Last Name *
First Name *
What period do you take IB Biology? *
Syllabus Statements
For each statement below, indicate your level of confidence and knowledge about the statement using the following scale:
1.  Very poor:  you've never heard of this topic or idea.
2.  Poor:  you've heard this, but couldn't tell share any detailed information about it.
3.  Fair:  you remember the basic information about this topic or idea.
4.  Good:  you remember details and examples about this topic or idea.
5.  Very good:  you could teach others about this topic or idea.

2.1.S1 Drawing Molecular diagrams of glucose and ribose. *
Draw the molecular diagram for ribose. Draw the molecular diagram of alpha-glucose.
Very Poor
Very Good
2.1.S2:  Identification of biochemical such as sugars from molecular drawings *
State the generalized chemical formula of the carbohydrates. Identify the following carbohydrates from molecular drawings: D-ribose, alpha glucose, beta glucose, cellulose, glycogen, amylose starch, amylopectin starch
Very Poor
Very Good
2.3.U1:  Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers *
Define monosaccharide, disaccharide and polysaccharide. List three examples of monosaccharides. List three examples of disaccharides. List three examples of polysaccharides. Use molecular diagrams to draw the formation of maltose from two glucose monomers. Explain a condensation reaction connecting two monosaccharides
Very Poor
Very Good
2.3.A1:  Structure and function of cellulose and starch in plants and glycogen in humans *
State the structural difference between alpha and beta glucose. Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.
Very Poor
Very Good
2.3.S1:  Use of molecular visualization software to compare cellulose, starch and glycogen *
Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image and changing the style of the molecular model.Identify carbon, hydrogen and oxygen atoms by color.
Very Poor
Very Good
2.1.S1:  Drawing molecular diagrams of a saturated fatty acid *
Draw the molecular diagram of a saturated fatty acid. Identify the carboxyl and methyl groups on a fatty acid.
Very Poor
Very Good
2.1.S2:  Identification of biochemical such as lipids  from molecular drawings *
Compare the relative amount of oxygen atoms in lipids to the amount in carbohydrates. Identify the following lipids from molecular drawings: Triglycerides, phospholipids, steroids
Very Poor
Very Good
2.3.U2: Fatty acids can be saturated, monounsaturated and polyunsaturated *
Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.
Very Poor
Very Good
2.3.U3:  Unsaturated fatty acids can be cis or trans isomers *
Describe the differences between cis- and trans- fatty acids.
Very Poor
Very Good
2.3.U4:  Triglycerides are formed by condensation from three fatty acids and one glycerol *
Outline the difference between fats and oils. Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride. State two functions of triglycerides.
Very Poor
Very Good
D.1.S2:  Use of databases of nutritional content of foods and software to calculate intakes of essential nutrients from a daily diet *
Use a computer application to keep a record of food consumed in a single day.Compare tracked food intake to the recommended intake of nutrients.
Very Poor
Very Good
2.3.A2:  Scientific evidence for health risks of trans fat  and saturated fatty acids *
Discuss the relationship between saturated fatty acid (cis and trans) intake and rates of coronary heart disease.
Very Poor
Very Good
2.3.NOS:  Evaluating claims- health claims made about lipids in diets need to be assessed *
Describe how the effect of lipids on health can be assessed scientifically.
Very Poor
Very Good
2.3.A4:  Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids *
Define evaluation in respect to evidence from and methods of research. Outline the manner in which the implications of research can be assessed. Outline the manner in which the limitations of research can be assessed. Evaluate a given health claim made about lipids.
Very Poor
Very Good
2.3.S2:  Determination of body mass index by calculation or use of a nomogram *
Calculate BMI using the formula. Determine BMI using a nomogram. Outline effects of a BMI that is too high or too low.
Very Poor
Very Good
Any questions, comments, concerns, issues, dramas, suggestions or nice things to say?
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy
Google Forms