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2.7 Identify the chemical elements present in carbohydrates, proteins and lipids (fats and oils).

2.8 Describe the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units: starch and glycogen from simple sugars, protein from amino acids, and lipid from fatty acids and glycerol.

2.9 Practical: investigate food samples for the presence of glucose, starch, protein and fat.