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Organisms, Nutrients and Digestion

1. The characteristics of living things
2. The characteristics of living things continued
3. All living things are made of cells
4. Introduction
5. Instruments used to view organisms
6. Hooke's microscope
7. Parts of a light microscope
8. Magnification introduction
9. How to calculate magnification
10. Field of view
11. Magnifying your field of view
12. Calculating the diameter of the field of view
13. Determining the size of a magnified object
14. How large are cells?
15. A typical animal cell
16. The nucleus
17. Cell membrane
18. Cytoplasm
19. Mitochondria
20. Structure and function of animal cells
21. Summary - animal cells
22. A typical plant cell is different to an animal cell
23. Cell wall
24. Chloroplasts in the cytoplasm
25. Cytoplasmic streaming
26. Vacuoles
27. Summary - plant cells
28. Staining cells
29. Sectioning
30. Unicellular organisms
31. Cilia and flagella
32. Unicellular organisms have to eat too
33. The importance of surface area and volume
34. The surface area to volume ratio
35. Multicellular organisms
36. Viruses
37. Summary - cell basics 1
38. Summary - cell basics 2
39. Growth
40. Movement
41. Reacting to the environment
42. Respiring
43. Reproduction
44. Reproduction in bacteria
45. Sexual reproduction
46. Excretion
47. Nutrition
48. Do viruses live?
49. How organisms are classified
50. Dichotomous keys
51. Alternative presentation of dichotomous keys
52. Choosing characteristics for dichotomous keys
53. The species concept
54. Donkeys and horses - are they different species?
55. Common names
56. Carl Linnaeus invents binomial names
57. Binomial names
58. Hierarchy of classification
59. Remembering the hierarchy
60. Introduction to the five kingdoms
61. Characteristics of kingdom prokaryotae
62. Characteristics of kingdom Protista
63. Characteristics of kingdom Fungi
64. Kingdom Plantae
65. Characteristics of kingdom Plantae
66. Kingdom Animalia
67. Characteristics of kingdom Animalia
68. Characteristics of the five kingdoms
69. A dichotomous key for the kingdoms
70. Summary - classification
71. Food and water
72. Types of nutrients
73. Water
74. Carbohydrates
75. Mono, di and polysaccharides
76. Monosaccharides
77. Disaccharides
78. Polysaccharides
79. Dietary fibre
80. Lipids
81. Energy, insulation and lipids
82. Structure of lipids
83. Proteins
84. Structure of proteins
85. Vitamins and minerals
86. The role of vitamins
87. Minerals
88. The role of minerals
89. Food for thought
90. Digestion
91. Mechanical digestion
92. Chemical digestion
93. The digestive system
94. Mechanical digestion in the mouth
95. Teeth - incisors and canines
96. Teeth - molars and premolars
97. Saliva
98. Pharynx and oesophagus
99. Chemical digestion in the stomach
100. Mechanical digestion in the stomach
101. Absorption of nutrients from the stomach
102. The small intestine
103. Villi and microvilli in the small intestine
104. The regulatory role of the liver
105. Absorption from the small intestine
106. Absorption from the large intestine
107. Digestive thoughts
108. Activity 1, definitions
109. Activity 2, looking at cells
110. Activity 3, animal cells
111. Activity 4, plant cells
112. Activity 5, cells
113. Activity 6, the characteristics of living things
114. Activity 7, classification
115. Activity 8, food
116. Activity 9, the digestive system
117. Glossary

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Structure of lipids

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Biology - Structure of lipids

Biology - Structure of lipids

Lipids, like carbohydrates, are made up of carbon, hydrogen and oxygen.
These atoms are joined together to form subunits called glycerol and fatty
acids. Most lipids are made up of glycerol and one, two or three fatty
acids. When these components are joined together they are called a
triglyceride if there are three fatty acids. A diagram of a triglyceride
[1] is shown below.

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