Biology
- #16 Summary Of Biological Molecules
From small to large 1. The larger biological molecules are made from smaller molecules. Polysaccharides are made from monosaccharides, proteins from amino acids, nucleic acids from nucleotides, lipids from fatty acids and glycerol. 2. Polysaccharides,...
- #14. Globular And Fibrous Proteins - Haemoglobin And Collagen
Globular and Fibrous are 2 main types of proteins with a 3D structure. 1. Haemoglobin, a globular protein Composed of 2 ? + 2 ? polypeptide chains + 1 inorganic prosthetic haem group. Hb's function: carry O2 from...
- #13. Protein - Primary, Secondary, Tertiary And Quaternary Structure
Amino acids can be linked together in any order to form a long chain - polypeptide. Protein molecules can be made up of the same polypeptides or different polypeptides. 1. Primary structure: The sequence of amino acids in a polypeptide or protein...
- #10.tests For Carbohydrates
Tests for Reducing sugars, Non-reducing sugar and Starch. 1. Reducing sugar (Benedict's test) All monosaccharides and most disaccharides (except sucrose) will reduce blue CuSO4(II), producing a precipitate of red Cu2O(I).Benedict?s...
- #9. Carbohydrates - Polysaccharides
Molecules contain hundreds/thousands of monosaccharides linked into long chains. Molecules are enormous --> the majority do not dissolve in water --> good for storing energy (starch and glycogen) or for forming strong structures (cellulose)....
Biology
#7.1 Biological molecules - Syllabus 2015
? Structure of carbohydrates, lipids and proteins and their roles in living organisms
? Water and living organisms
Learning Outcomes
Candidates should be able to:
(a) [PA] carry out tests for reducing and non-reducing sugars (including using colour standards as a semi-quantitative use of the Benedict?s test), the iodine in potassium iodide solution test for starch, the emulsion test for lipids and the biuret test for proteins;
(b) describe the ring forms of ?-glucose and ?-glucose (candidates should be familiar with the terms monomer, polymer and macromolecule);
(c) describe the formation and breakage of a glycosidic bond with reference both to polysaccharides and to disaccharides including sucrose;
(d) describe the molecular structure of polysaccharides including starch (amylose and amylopectin), glycogen and cellulose and relate these structures to their functions in living organisms;
(e) describe the molecular structure of a triglyceride and a phospholipid and relate these structures to their functions in living organisms;
(f) describe the structure of an amino acid and the formation and breakage of a peptide bond;
(g) explain the meaning of the terms primary structure, secondary structure, tertiary structure and
quaternary structure of proteins and describe the types of bonding (hydrogen, ionic, disulfide and
hydrophobic interactions) that hold the molecule in shape;
(h) describe the molecular structure of haemoglobin as an example of a globular protein, and of collagen as an example of a fibrous protein and relate these structures to their functions (the importance of iron in the haemoglobin molecule should be emphasised. A haemoglobin molecule is composed of 2 alpha (?) chains and 2 beta (?) chains, although when describing the chains the terms ?-globin and ?-globin may be used. There should be a distinction between collagen molecules and collagen fibres);
(i) describe and explain the roles of water in living organisms and as an environment for organisms;
(j) use the knowledge gained in this section in new situations or to solve related problems.
? Water and living organisms
Learning Outcomes
Candidates should be able to:
(a) [PA] carry out tests for reducing and non-reducing sugars (including using colour standards as a semi-quantitative use of the Benedict?s test), the iodine in potassium iodide solution test for starch, the emulsion test for lipids and the biuret test for proteins;
(b) describe the ring forms of ?-glucose and ?-glucose (candidates should be familiar with the terms monomer, polymer and macromolecule);
(c) describe the formation and breakage of a glycosidic bond with reference both to polysaccharides and to disaccharides including sucrose;
(d) describe the molecular structure of polysaccharides including starch (amylose and amylopectin), glycogen and cellulose and relate these structures to their functions in living organisms;
(e) describe the molecular structure of a triglyceride and a phospholipid and relate these structures to their functions in living organisms;
(f) describe the structure of an amino acid and the formation and breakage of a peptide bond;
(g) explain the meaning of the terms primary structure, secondary structure, tertiary structure and
quaternary structure of proteins and describe the types of bonding (hydrogen, ionic, disulfide and
hydrophobic interactions) that hold the molecule in shape;
(h) describe the molecular structure of haemoglobin as an example of a globular protein, and of collagen as an example of a fibrous protein and relate these structures to their functions (the importance of iron in the haemoglobin molecule should be emphasised. A haemoglobin molecule is composed of 2 alpha (?) chains and 2 beta (?) chains, although when describing the chains the terms ?-globin and ?-globin may be used. There should be a distinction between collagen molecules and collagen fibres);
(i) describe and explain the roles of water in living organisms and as an environment for organisms;
(j) use the knowledge gained in this section in new situations or to solve related problems.
- #16 Summary Of Biological Molecules
From small to large 1. The larger biological molecules are made from smaller molecules. Polysaccharides are made from monosaccharides, proteins from amino acids, nucleic acids from nucleotides, lipids from fatty acids and glycerol. 2. Polysaccharides,...
- #14. Globular And Fibrous Proteins - Haemoglobin And Collagen
Globular and Fibrous are 2 main types of proteins with a 3D structure. 1. Haemoglobin, a globular protein Composed of 2 ? + 2 ? polypeptide chains + 1 inorganic prosthetic haem group. Hb's function: carry O2 from...
- #13. Protein - Primary, Secondary, Tertiary And Quaternary Structure
Amino acids can be linked together in any order to form a long chain - polypeptide. Protein molecules can be made up of the same polypeptides or different polypeptides. 1. Primary structure: The sequence of amino acids in a polypeptide or protein...
- #10.tests For Carbohydrates
Tests for Reducing sugars, Non-reducing sugar and Starch. 1. Reducing sugar (Benedict's test) All monosaccharides and most disaccharides (except sucrose) will reduce blue CuSO4(II), producing a precipitate of red Cu2O(I).Benedict?s...
- #9. Carbohydrates - Polysaccharides
Molecules contain hundreds/thousands of monosaccharides linked into long chains. Molecules are enormous --> the majority do not dissolve in water --> good for storing energy (starch and glycogen) or for forming strong structures (cellulose)....