iology Module 1 - 1.aspects of biochemistry 1.10 carry out tests for reducing and non reducing sugar, strach lipids and proteins

1.10 carry out tests for reducing and non reducing sugar, starch lipids and proteins



Test for reducing sugar

add an equal volume of benedict's solution to equal volume of test solution. Then boil in water bath and observe colour changes.

Biology Module 1 - 1.aspects of biochemistry 1.9 outline the molecular structure of haemoglobin as an example of a globular protein and of collagen as an example of a fibrous protein

1.9 outline the molecular structure of haemoglobin as an example of a globular protein and of collagen as an example of a fibrous protein


Haemoglobin is a globular protein found inside red blood cells. Since it is globular it is therefore soluble in water and folded into a complex 3D structure.

Biology Module 1 - 1.aspects of biochemistry 1.8 explain the meanings of the terms primary, secondary, tertiary and quaternary structures of proteins

1.8 explain the meanings of the terms primary, secondary, tertiary and quaternary structures of proteins


Diagrams of structures



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Biology Module 1 - 1.aspects of biochemistry 1.7 describe the generalised structure of an amino acid and the formation and breakage of a peptide bond

1.7 describe the generalised structure of an amino acid and the formation and breakage of a peptide bond


Amino acids consists of 

• amino group
• hydrogen 
• carboxyl group
• R group which varies which therefore determines the type of amino acids and its properties

Biology Module 1 - 1.aspects of biochemistry 1.6 describe the structure of phospholipids and their role in membrane structure and function

1.6 describe the structure of phospholipids and their role in membrane structure and function


A phospholipid has two fatty acids, a glycerol and phosphate. The phosphate head is soluble and hydrophyillic but the fatty acid tails are insoluble and hydrophobic.

Diagram of phospholipid

Biology Module 1 - 1.aspects of biochemistry 1.5 describe the molecular structure of a trigyceride and its role as a source of energy

1.5 describe the molecular structure of a triglyceride and its role as a source of energy


Triglyceride - a lipid made up of 3 fatty acids and a glycerol

formation of triglyceride 


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Biology Module 1 - 1.aspects of biochemistry 1.4 discuss how the molecular structure of starch, glycogen and cellulose relate to their functions in living organisms

1.4 discuss how the molecular structure of starch, glycogen and cellulose relate to their functions in living organisms

Structure




Starch - made up of amylopectin and amylose



Amylose is made up of alpha glucose with 1,4 glycosidic

Biology Module 1 - 1.aspects of biochemistry 1.3 explain the relationship between the structure and function of sucrose

1.3 explain the relationship between the structure and function of sucrose

sucrose is a disaccharide made from a condensation reaction between alpha glucose and beta fructose

Diagram showing condensation reaction

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Biology Module 1 - 1.aspects of biochemistry 1.2 explain the relationship between the structure and function of glucose

1.2 explain the relationship between the structure and function of glucose


structure of glucose - glucose exists as two ring structures and a straight chain


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Glucose is a aldehyde hexose sugar. the ring structures of

Biology Module 1 - 1.aspects of biochemistry 1.1 discuss how the structure and properties of water relate to the role that water plays as a medium of life

1.1 discuss how the structure and properties of water relate to the role that water plays as a medium of life


Structure - water is made up of two hydrogen atoms covalently bonded to one oxygen atom. The single electron of each hydrogen atom is shared with one off the six outer electrons from the oxygen resulting in the oxygen having two non-bonding pairs of electrons.