biological molecules

Anotações:

• not a polymer

1. wat it's made of

   Anotações:

   • carbon+hydrogen+oxygen(but lower proportion of oxygen than carbohydrates)  made of complex molecules called fatty acids and glycerol
   1. structure of lipids
2. fats vs oils

   Anotações:

   • pink=fats only yellow=oils only green=fats and oils
   1. solid at room temp
   2. come from animals
   3. examples include...

      Anotações:

      • meat,butter,cheese and eggs
   4. both types of lipids
   5. both have less oxygen than carbohydrates in them
   6. liquid at room temp
   7. come from plants
   8. examples include...

      Anotações:

      • olive oil, sunflower oil and rapeseed oil
3. test for lipids

   Anotações:

   • put small quantity of substance that is to be tested in a test tube (mashed). then add an equal amount of ethanol and shake well.finally pour mix on top of a test tube filled with water. if there is a milky lager floating on the water, lipids are present
4. uses

   Anotações:

   • long term storage for energy, insulation and protective layers for organs

1. what it's made of

   Anotações:

   • carbon+hydrogen+oxygen+nitrogen+sulfur(sometimes) made of complex molecules called amino acids. 
   1. amino acids
      1. manufacturable amino acids

         Anotações:

         • amino acids that can be manufactured by the body. there is around 10 of them
      2. essential amino acids

         Anotações:

         • an essential amino acid is an amino acid that can't be manufactured by the body and must be taken in by the diet. there is around 10 of them.
   2. structure of protein
2. uses

   Anotações:

   • proteins can do different things it all depends on the order of the amino acids and what amino acids that particular one has
3. test for protein

   Anotações:

   • put a small quantity of substance that is to be tested (mashed) into a test tube. add some water if the food is quite solid and finally add a similar quantity (as the food) of BIURET REAGENT. shake. if it turns lilac from blue protein is present
4. enzymes
   1. what are they

      Anotações:

      • biological catalysts and so do not change and are not used up after the reaction
   2. uses

      Anotações:

      • speed up METABOLIC reactions, specific to each reaction
   3. how they work

      Anotações:

      • the substrates bond onto the active site of the enzyme. this decreases the energy needed for the reaction to take place as the substrates are in the perfect position to bond.
   4. factors affecting enzyme activity
      1. PH

         Anotações:

         • not all enzymes have the same optimum PH affects enzyme by changing its structure this means at optimum PH the enzymes active site is the perfect shape for the substrates. however when the PH is too high or too low the active site deforms and could even DENATURE
      2. temp.

         Anotações:

         • optimum temp for human enzymes is 37 degrees c when the temp. gets too hot for an enzyme the substrates and enzymes could collide and so can deform or DENATURE the active site. while if the temp. is to low the substrate and enzymes slow down and so don't come into contact/ react as much
      3. denaturing

         Anotações:

         • when an enzyme is kept at extreme temps. or PH's it is destroyed also known as being denatured.
   5. examples

      Anotações:

      • pepsin and trypsin and peptidase are all protease's amylase (salivary and pancreatic) and maltase are all carbohyrase's lipase is a enzyme that breaks down lipids
   6. experiment to show how fast starch is used up by the enzyme amylase

Anotações:

• a polymer

1. what it's made of

   Anotações:

   • carbon+hydrogen+oxygen
2. sugars
   1. examples
      1. glucose

         Anotações:

         • most common sugar
         1. structure of glucose
      2. fructose
      3. lactose
   2. test for sugar

      Anotações:

      • put small quantity of substance (mashed up with water) that is to be tested in to a test tube and add around the same amount of BENEDICTS REAGENT and heat/ boil for 3 minutes. if turns brick red from blue sugar is present
3. starch

   Anotações:

   • only found in plant tissue
   1. what is it

      Anotações:

      • a long chain of glucose monomers, a polymer
      1. structure of starch
   2. test for starch

      Anotações:

      • ad a few drops of iodine solution to the solution that is to be tested. if it turns blue-black from light brown starch is present
4. cellulose
   1. found in fibre and can't be digested

      Anotações:

      • important part of our diet as it can't be digested so pushes all the other foods through our system
   2. what is it

      Anotações:

      • another polymer of glucose
5. uses

   Anotações:

   • stores energy

1. polymer

   Anotações:

   • a substance which has a molecular structure built up chiefly or completely from a large number of similar units bonded together in a string
2. monomer

   Anotações:

   • a molecule that can be bonded to other identical molecules to form a polymer.