Explain glycosidic bonding and the classification of common carbohydrates.

Discuss how the structure of polysaccharides, such as starch and cellulose, facilitates their functions.

Describe the molecular structure of a fatty acid molecule and a glycerol molecule.

Differentiate between saturated and unsaturated fatty acid molecules.

Detail the molecular structure of triglycerides and phospholipids, and their functions in living organisms.

Describe the structure of amino acids and their individual variations.

Explain the process of peptide bond formation. Define primary, secondary, tertiary, and quaternary structures of proteins.

Examine the forces involved in maintaining the shape of a protein molecule.