Biology Teaching And Learning Module

Chemical Composition of the cell

THEME: INVESTIGATE CELL AS A UNIT OF LIFE

CHAPTER 4 : CHEMICAL COMPOSITION OF THE CELL

4.1 UNDERSTANDING THE CHEMICAL COMPOSITION OF THE CELL

4.1.1 ELEMENT IN THE CELL

(C.K. PB01)

CHEMICAL COMPOSITION OF THE CELL

CHEMICAL
ELEMEN COMPOUNDS
T

MAJOR TRACE ULTRATRACE NON ORGANIC ORGANIC

HYDROGEN CHLORINE FERUM CARBOHYDRAT

WATER ETTE
CARBON MAGNESIUM COPPER
OXYGEN PHOSPHORUS ZINC
NITROGEN SULPHUR COBALT LIPID
POTASSIUM MINERAL
SODIUM SALT PROTEIN
CALCIUM
FIBRE
 Main Element – needed by cell to build chemical compound in the cell.
 All the element in the form of ions.
 Remark: Nucleic acid will be discuss in chapter 5. VITAMIN

NUCLEIC ACID

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Chemical Composition of the cell

CHEMICAL COMPOSITION OF THE CELL

C.K 1. KNOWLEDGE (PB01)

2 COMPREHENSION (KB01)

B PB01 & KB01 SEBATIAN KIMIA

I
L CARBOHYDRATE PROTEIN LIPID

1
MAJOR ELEMENT C,H,O C,H,O,N,S,P C,H,O

2 BASIC UNIT GLUCOSE, FRUCTOSE, AMINO ACID FATTY ACID &

GALACTOSE GLYCEROL
GROUP OF AMINO ACIDS:
I. ESSENTIAL AMINO ACIDS 1. 1 GLYCEROL + 1
*GLUCOSE IS ALSO A 2 NON-ESSENTIAL AMINO ACIDS FATTY ACID
MONOMER FOR MONOGLYCERIDE
CARBOHYDRATE * AMINO ACIDS IS ALSO A
MONOMER FOR PROTEIN II. 1 GLYCEROL + 2
FATTY ACIDS
DIGLYCERIDE

III. 1 GLYCEROL + 3
FATTY ACID
TRIGLYCERIDE

3 TYPES MONOSACCHARICE, FIRST CLASS PROTEIN SATURATED FATS

DISACCHARIDE SECOND CLASS PROTEIN UNSATURATED FATS
,POLYSACCHADRIDE

4 SOURCE CEREAL MILK ANIMAL FAT

5 IMPORTANCE/ 1 MAIN SOURCE OF I GROWTH I ENERGY STORAGE

FUNCTION ENERGY II FORMATION OF ENZYME, II HEAT INSULATOR
II FOOD STORAGE HORMON III PROTECT INTERNAL
III GIVE STRUCTURAL III BUILD NEW CELL ORGAN
SUPPORT TO CELL WALL

6 STRUCTURE I GLUCOSE: PROTEIN STRUCTURE LIPIDS STRUCTURE

I. PRIMARY I. MONOGLYCERIDE

II STARCH II. SECONDARY II DIGLYCERIDE

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Chemical Composition of the cell

III CELLULOSE III.TERTIARY III TRIGLYCERIDE

IV GLYCOGEN IV QUARTERNARY

*TIPS USE 2 DIFFERENT COLOUR

FOR THE QUARTERNER
STRUCTURE

7 STRUCTURAL I. GLUCOSAE + GLUCOSE AMINO ACID + AMINO ACID 1GLYCEROL + 3

FORMATION AMINO ACIDS
PROCESS MALTOSE + AIR DIPEPTIDE + WATER

PROCESS: CONDENSATION TRIGLYCERIDE +

PROCESS: 3 WATER
CONDENSATION
II GLUCOSE + FRUCTOSE
DIPEPTIDE + DIPEPTIDE
SUCROSE + WATER

PROCESS: POLIPEPTIDE + WATER

CONDENSATION
PROCESS:
CONDENSATION
III GLUCOSE + GALACTOSE

LACTOSE + WATER

PROCESS:
CONDENSATION

IV MALTOSE + MALTOSE

STARCH + WATER

PROCESS: CONDENSATION

*REMARK: I. Definition of condensation is a process which involves the removal of a water molecule when
a bond is formed between two molecules.
2 Experiment refer chapter 7

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Chemical Composition of the cell

CHEMICAL COMPOSITION OF THE CELL

C.K 1. KNOWLEDGE (PB01)

2 COMPREHENSION (KB01)

BIL
CHEMICAL COMPOUND

WATER FIBRE VITAMIN MINERAL SALTS

1 MAIN ELEMENT H, O C,H,O C,,H, O TRACE ELEMENT &

ULTRATRACE
ELEMENT

2 SOURCE WATER, FRUITS VEGETABLES & VEGETABLE & VEGETABLE ,

FRUITS FRUITS FRUITS
MILK,CHEESE

3 IMPORTANCE 1. AS A MEDIUM STIMULATE REFER TABLE REFER TABLE

/FUNCTION FOR ENZYME PERISTALSIS/
REACTION AVOID
II AS A SOLVENT CONSTIPATION
III TRANSPORT

* Remark: C.K. KB03&KB04 – Experiment to identify the water content in the young leaf and mature leaf.

KARBOHIDRAT
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Chemical Composition of the cell

IMPORTANCE AND CONSEQUENCE OF DEFICENCY OF VITAMIN

VITAMIN SOURCE IMPORTANCE DEFICIENCY

A CARROT Keeping epithelium cell, skin, bones, Night blindness

teeth and hair strong.
B LIVER Coenzyme Beri-beri

C FRUITS AND Keeping healthy blood vessel, teeth, Scurvi

VEGETABLE gums.

D MILK Promotes absorption of calcium and Rickets

phosphorus in the intestines.

E Wheat germ Prevent infertile Infertile/ barren

K CABBAGE Helps in blood clotting Prevent blood clotting

ACTIVITY 1: Conceptual map to help student give a definition of vitamin using all the information given. Fill in all the facts in
the given space and write a definition of vitamin.

VITAMIN CONCEPTUAL MAP

FUNCTION
TYPE
JenisOF
sebatian Growth & Maintain
COMPOUND healthiness

Organic

VITAMIN

AMOUNT NEEDED
SOURCE
sumber
Small amount
Vegetables and
fruits

DEFINATION OF VITAMIN : ORGANIC COMPOUND NEEDED IN A SMALL QUANTITY FOR GROWTH

AND TO MAINTAIN HEALTHINESS.

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THE IMPORTANCE AND CONSEQUENCE OF DEFICIENCY OF MINERAL

SALTS

MINERAL SOURCE IMPORTANCE/ DEFICIENCY

SALT FUNCTION
Calcium Milk To form strong bones and Causes Rickets
teeth
Magnesium Green Kofaktor Effect function of the
vegetables muscles

Sodium Common salt, Required for forming blood Cause cramp.

meat plasma
Phosphorus Meat, eggs, fish Helps to build teeth and Effect the growth of teeth
(food that bones and bones.
contain proteins)
Sulphur Nuts To form vitamin B1 Lack of vitamin B1

potassium Meat Transfer impuls Prevent muscle

contraction

Ferum/ iron liver Build haemoglobin in the Anemia

blood
iodine Seafood Produce hormone such as Goiter and cretinisme
tyrosine

ACTIVITY 2 : EVALUATING

Table below shows mineral content in the several types of meat.

Types of meat Mineral %

chicken 1.1
duck 1.1
cow 0.9
goat 1.0
rabbit 1.5

Write a simple report about the judgement of the contents of mineral in the types of meat
given in the table. This report should be able to guide the housewife to choose the suitable
meat for the growth and healthiness of the family.

Scheme: 1. able to state the chosen meat.

2 reason why choose that meat.
3 able to relate the mineral content with the growth and health.
4 explain why other meat is not suitable to be chosen.

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Chemical Composition of the cell

CHEMICAL COMPOSITION

4.2 SYNTHESIZING THE CONCEPT OF ENZYME

C.K - KNOWLEDGE
ENZYME

CHARACTERISTIC CLASS
NAMING OF ENZYME OF ENZYME OF
Example: amylase, ENZYME

INTRACELLULAR EXTRACELLULAR

Active at the Biological Is a Specific

optimal catalysts protein reaction
temperature

Definition: Definition:
Enzymes which are Enzymes which are
Active in the Slowed down Reversible
Need cofactors synthesized and synthesized in the
optimum pH or stopped by retained in the cell cell but secreted
inhibitors. for the use of the cell from the cell to work
itself. externally.

Ex: DNA sintetase Ex: digestive

enzyme

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Chemical Composition of the cell

4.2.1 THE INVOLVEMENT OF SPECIFIC ORGANELLES IN THE

PRODUCTION OF ENZYME

A List all the organelles involved in the production of extracellular enzyme

1 …………………………………………………………..

2 ………………………………………………………….. 1 nucleus
2 ribosome
3………………………………………………………….. 3 Rough endoplasmic
reticulum
4………………………………………………………….. 4 Golgi body
5 secretory vesicle
5 ………………………………………………………….. 6 transport vesicle

6…………………………………………………………..

B Write the sequence of formation and secretion of extracellular enzyme in the

spaces given.

The instruction for making RNA then leaves the nucleus through Amino acids will form
the extracellular enzyme is the nuclear pore and attaches itself to enzyme molecule according
transcribed from DNA to the ribosome located on the to the information bring by
RNA in the nucles endoplasmic reticulum. the RNA

nukleus RNA
ribosomes

In the Golgi body the
enzyme is further modified
before packing the enzyme
in a secretory vesicle.
Golgi body
The transport vesicle
fuses with the Golgi
body, releasing the
enzyme into the Golgi
body.
Transport vesicle
When the enzyme synthesis has
completed, it is extruded into
the interior of the endoplasmic
reticulum.
Its then encapsulated in a
transport vehicle.
Rough endoplasmic reticulum

The secretory vesicle transports the

enzyme to the plasma membrane.
The secretory vesicle membrane fuses
with the plasma membrane and the
enzyme is released outside the cell.

FIGURE 1
Secretory vesicle

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Chemical Composition of the cell

C Draw a figure to show the sequence of formation and secretion of

extracellular enzymes.

*REMARKS: REFER TO FIGURE OF FORMATION AND SECRETION OF

EXTRACELLULAR ENZYMES IN CHAPTER 2

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4.2.2 FACTORS AFFECTING ENZYME ACTIVITY

1. List all the factors affecting enzyme activity

I …………………………………………………….

Ii …………………………………………………….

Iii ……………………………………………………

Iv ……………………………………………………..

2 I Draw graph of all the factors affecting enzyme activity..

ii explain each of the graph.

1. Temperature 2 pH

Graph explanation Graph explanation

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Chemical Composition of the cell

3 Enzyme concentration 4 Substrate concentration

Graph explanation Graph explanation

3 Table below shows the result of experiment to investigate the effect of temperature
on enzyme-catalysed reactions.

Test tube Enzyme concentration Time taken for Reaction rate, 1/t
complete hydrolysis 1/ time
( minute)
(%) (minute -1 )

A 16.7 6.0
B 33.3 3.0
C 50.0 2.0
D 66.7 1.5
E 83.3 1.5
F 100.0 1.5

TABLE : SHOW THE RESULT OF EXPERIMENT EFFECT OF ENZYME

CONCENTRATION ON ENZYME REACTION RATE.

I. Complete the above table.

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Chemical Composition of the cell

Ii Draw graph enzyme reaction rate against enzyme concentration according to the
above table.

* use graph paper.

iii. According to the above graph, explain how enzyme concentration affect rate
of reaction.
……………………………………………………………………………………………

…………………………………………………………………………………………

…………………………………………………………………………………………..

……………………………………………………………………………………………..

Teachers guide:
P1- as the concedntration of enzyme increases (16.7%- 50.0%) , rate of
reaction increases (0.17 -0.50 minute-1 )
P2- until its maximum level ( 0.5 minit -1)
P3- after maximum level rate of reaction remain constant where substrate is
limiting.

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Chemical Composition of the cell

4.2.3 MECHANISM OF ENZYME ACTION

1. Enzyme action is a ____________________________because there were substate

is like a key whose shape is complementary to the enzyme known as lock.

2. Complete the mechanism of enzyme action.

(LOCK AND KEY HYPHOTESIS )

Enzyme Substrate

Teachers guide:

1. Make sure the

shape of the substrate
is complementary to
the enzyme.

2. Make sure enzyme

is in its original shape
after the reaction.
Enzyme-substrate complex

Enzyme Product

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Chemical Composition of the cell

3. Explain how pH, temperature, enzyme concentration and substrate

concentration effect the mechanism of enzyme action .

Factors Mechanism of enxyme action

Temperature

pH

4. Example of biochemical reaction.

Enzyme action Biochemical reaction Enzyme

Intracellular Cell respiration ATP sintetase

Extracellular

5. State the definition of enzyme

……………………………………………………………………………………………

…………………………………………………………………………………………..

scheme: Enzyme are proteins which act as biological catalysts. They speed up biochemical
reaction in the cell.

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Chemical Composition of the cell

4.2.4 THE USES OF ENZYMES IN DAILY LIFE AND INDUSTRY

APPLICATION ENZIM PENGGUNAAN/APLIKASI

Dairy industry Renin Coagulant in cheese production

Lactase Hydrolysis of lactose to give lactose –free milk

products
Brewing Protease, Breakedown of starch and proteins
industry amylase, Prevent cloudiness during storage of beers
cellulose
Biological Protease, Removal of organic stains such as gravy, oil and
detergents lipase, saliva.
amylase
Baking Amylase Breakdown of starch, maltose production
industry
Protease Breakdown of proteins
Glucose For stability of dough
oxidase
Meat industry Protease, Tenderization of meat
papain
Textile industry Amylase Removal of starch that is applied to the threads of
fabrics

Leather Protease Removal of hairs from hides

industry
Paper industry ligninase Removal of lignin form pulp

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Chemical Composition of the cell

4.3 REALISING THE IMPORTANCE OF THE CHEMICAL COMPOSITION IN

CELLS.

Chemical Effect of deficiency

compound

Carbohydrate  No cell respiration without glucose

Protein  No production of enzyme

Lipid  Effect the formation/ production of cells

Nucleic acid  There are no chromosome in the cells

Water  Effect the cell metabolisme process.

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Chemical Composition of the cell

CONCEPTUAL MAP
CHEMICAL
COMPOSITION

CHEMICAL ELEMENT
COMPOUND

MAJOR

ORGANIC NON-ORGANIC
TRACE

CARBOHYDRATE FIBRE LIPID

ULTRATRACE
WATER

VITAMIN
PROTEIN

GENERAL
CHARACTERISTIC MINERAL SALTS

NAMING

CLASIFIYING

ENZIM
SITES OF PROTEIN
SYNTHESIS

FACTOR AFFECTING
ENZYME

MECHANISM OF
ENZYME ACTION

DEFINITION

USES OF ENZYME IN DAILY

LIFE AND INDUSTRY

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 MODUL 4

TEACHING AND LEARNING MODULE 
SEKOLAH BERASRAMA PENUH

BIOLOGY

MODUL 4

CHEMICAL
COMPOSITION
OF THE CELL

TEACHER’S NAME :

FORM :

2004 © Hakcipta Terpelihara

Unit Sekolah Berasrama Penuh
 MODUL 4

SCHOOL’S NAME :

2004 © Hakcipta Terpelihara

Unit Sekolah Berasrama Penuh