#1.1i
Know the difference between monosaccharides, disaccharides and polysaccharides.
#1.1ii
Know the structure of the hexose glucose (alpha and beta) and the pentose ribose.
#1.1iii
Understand how monosaccharides (glucose, fructose, galactose) join to form disaccharides (sucrose, lactose and maltose) and polysaccharides (starch formed from amylose and amylopectin; glycogen) through condensation reactions forming glycosidic bonds, and how these can be split through hydrolysis reactions.
#1.1iv
Understand how the structure of glucose, starch, glycogen and cellulose relates to their function.