Scribd
Upload
18 views27 pages

Cambridge Biology Chapter 4

Cambridge O Levels (5090) and IGCSE (0610) Biology Chapter 4 (Biological Molecules) Notes

Uploaded by

hadia.humna661
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
18 views27 pages

Cambridge Biology Chapter 4

Cambridge O Levels (5090) and IGCSE (0610) Biology Chapter 4 (Biological Molecules) Notes

Uploaded by

hadia.humna661
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 27

 smxs

 Carbohydrates are made up


og repeating monomenrs
e.g glucose is a monomer
 Monosaccharides,
disaccharides and
polysaccharides
 Maltose is a disaccharide
 Here are polysaccharides
 Starch storage molecule in plants,
many branching means its very
compact like a 5 thousand rupees
note
 Glycogen is found in animal cells , in
liver and muscles, that is again a
storage molecule, many many glucose
units are joining togather in chain and
in bra nching patterns
 Cellulose is a structural molecules, this
is for strength ,it supports the cell,
rope like structure
 dfg
In the digestion of human
body . How the starch is
digested into maltose and
then to glucose
 kh
 R is a variable group. It can be
changed
 We have 20 different amino
acids because R group is the
one which changes
 Two amino acids are joined
together by a peptide bond
S

 Protein is dependant on the


sequence of amino cids
 That is the primary
structure of protwin , like
how amino acids join up
 The sequence of amino
acids is dictated by DNA
 Less oxygen, but more energy
rich
 Enzyme lipase breaks it into
one glycerol and three fatty
acids
 It’s a macromolecule
Only base will change
Phosphodiester bond which is joining one
nucleotide
 Base pairing rule
 Anti parallel strands
 Sugar phosphate
backbone
 The bases are jutting in
and forms the ladder
Apple, bread , potato, piece of potato
You do not have to heat any solution
 We add sodium hydroxide
 Take the sample whether potato or
apple
 Copper forms a complex with
peptide bond
 More the protein , more intense
would be the colours
 No heating is involved
 Fats or lipids dissolve in
ethanol
 It is also called reducing sugar test

 Benedict's solution is a chemical reagent


commonly used in laboratory tests to detect
the presence of reducing sugars in a
solution. It is a blue solution that contains
copper(II) sulfate, sodium citrate, and sodium
carbonate. When heated in the presence of
reducing sugars (such as glucose, fructose,
or lactose), the copper ions in the solution
are reduced, causing the solution to change
color from blue to various shades of green,
yellow, orange, or red, depending on the
concentration of reducing sugars
 This is also called semi quantitative
test because it roughly tells you the
quatity of reducing sugars
 What does the digestion of starch produce?

You might also like