Biology - Year 10 - Track 3

Chemicals of Life

Introduction 2

Carbohydrates, Lipids and Proteins 2

Carbohydrates 2
Lipids 2
Proteins 3

Food Tests 3
Testing for Carbohydrates – Reducing Sugars 3
Testing for Carbohydrates – Starch 3
Testing for Proteins - Biuret Test 3

Vitamins 4
Balanced Diet 4

Enzymes 5
Catabolic and Anabolic Enzymes 6
Enzymes and Temperature 6
Test for Enzymes 7

1 K.G
Biology - Year 10 - Track 3

Introduction

A monosaccharide (glucose) is the simplest version of a carbohydrate. Two

monosaccharides can combine together to make a disaccharide (lactose).
When a lot of monosaccharides combine together, a polysaccharide is formed
(glycogen).

Monosaccharides and Disaccharides are very soluble in water, but

polysaccharides are not.

Examples of this are glucose and glucose (both monosaccharides) combine

together to form maltose (which is a disaccharide).

Carbohydrates, Lipids and Proteins

Carbohydrates

Carbohydrates consist of Carbon, Hydrogen and Oxygen (CHO’s).

Carbohydrates function as an energy supply and as storage. Carbohydrates

are found in bread, potatoes and pasta.

Lipids

Lipids consist of Carbon, Hydrogen and Oxygen (CHO’s).

Lipids function as an energy supply (start to be used when carbohydrates

aren’t available) and they also act as heat insulation (acts as an insulator).
Lipids are found in cheese and egg yolk.

A lipid molecule contains 3 fatty acid molecules and 1 glycerol molecules: this
is especially shown in the reaction where the enzyme lipase breaks down lipids
into fatty acids and glycerol.

2 K.G
Biology - Year 10 - Track 3

Proteins

Proteins consist of Carbon, Hydrogen, Oxygen and Nitrogen (CHON).

Proteins consist of chains called amino acids. Two amino acids can link up
together to form a dipeptide. A tripeptide would have three amino acids.

Heating a protein beyond 50°C causes it to get denatured, thus losing its
normal shape. Denaturing a protein is irreversible as it kills the cell.

Proteins function as an energy supply and are needed for repair of worn out
and damaged tissues. Proteins are found in meat and fish.

In animals, the digestion of proteins begins in the stomach.

Food Tests

Testing for Carbohydrates – Reducing Sugars

Drops of Benedict’s solution are added to the test substance and then it is
heated. A green, then yellow and finally an orange-red precipitate is formed if
a reducing sugar is present.

Testing for Carbohydrates – Starch

A few drops of iodine solution are added and the substance will turn
blue-black if starch is present.

3 K.G
Biology - Year 10 - Track 3

Testing for Proteins - Biuret Test

A few drops of conc. sodium hydroxide and copper sulphate are added and the
mixture will turn purple if protein is present.

Vitamins

Vitamin A Vitamin C Vitamin D

Found in Retinol & Found in oranges and Found in fish liver oil and
Carotene (fish liver oil lemons milk
& carrots)

Important for eyes as Keeps the inner lining Helps with absorption of
it protects surface and of our body (ex. gums) calcium. Sunlight
helps to see in dim healthy. converts fats in skin to
light vitamin D

Low consumption can Fibres in skin do not Softening of bones as a

result in poor night form well thus this result to insufficient
vision causes bleeding calcium uptake

Balanced Diet

A balanced diet is one which contains the right balance of different foods and
nutrients.

Fibre is important for smooth bowel movements and helps avoid constipation.

4 K.G
Biology - Year 10 - Track 3

Enzymes

An enzyme is a biological catalyst. A biological catalyst is a chemical

substance which controls the rate of the reaction without going under any
change itself.

The active site is the area on an enzyme where the reaction takes place.
Enzymes are highly specific. This means that only a certain enzyme can break
down a certain substrate (lock and key mechanism) as not every substrate fits
with every enzyme. Enzymes can also be reused multiple times without
affecting them, or the rate of the reaction.

Functions of Enzymes

Animals use enzymes in their digestive systems (eg. amylase in mouth). Plants
use enzymes to build their food by utilizing sunlight as energy. This process is
known as photosynthesis.

Economically, enzymes are used as they are cheap, they can be reused and
they do not need high temperatures (this reduces the fuel cost which makes
them cheap).

5 K.G
Biology - Year 10 - Track 3

Catabolic and Anabolic Enzymes

➔ Catabolic Enzymes break down chemical substances into smaller parts.

➔ Anabolic Enzymes are involved in reactions which build up molecules.

Enzymes and Temperature

Enzymes work better at a higher temperature as their kinetic energy increases,

which increases their collisions against their active site.

A fall in temperature slows down the rate of reaction. At an extremely low

temperature, enzymes become deactivated. This is not permanent and could
be reversed by heating the enzyme.

The optimum temperature of an enzyme is 40°C.

If an enzyme is exposed to temperatures beyond 50°C, enzymes become

denatured. Their active site and shape are permanently changed and the
reaction stops. Denaturing an enzyme is permanent.

6 K.G
Biology - Year 10 - Track 3

Test for Enzymes

To test whether a substance is an enzyme, boil it for a few minutes at 100°C

and if it still works after this, it is not an enzyme. This is because when boiling
an enzyme, its temperature increases above 50°C, which denatures it.

The optimum pH for an enzyme is 7.

7 K.G