CHEMICAL

LEARNING STANDARD
COMPOSITION IN A
Describe the properties of CELL
water molecule. WATER

NUCLEIC CARBOHY
ACIDS DRATES

Correlate the properties of

water with its importance in
the cell.
LIPIDS PROTEIN
 Polarity of water
Cohesive force & Adhesive force

Properties of water
and its importance
in a cell Specific Heat Capacity

4.2kJ heat energy

↑1 kg water
by 1

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 POLARITY OF WATER
• Inorganic compound: hydrogen
(H) and oxygen (O) elements.
• Water molecules
→ polar molecules
→ shared electrons between
oxygen & hydrogen → attracted
towards oxygen which is more
electronegative (δ–).
• This polarity produces hydrogen
bonds and allows water to act as a
universal solvent
• The universal solvent :
water allow solutes such as glucose
and electrolytes to be transported
through the plasma membranes

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into cells for biochemical reactions.

 COHESIVE FORCE & ADHESIVE
FORCE

• Water molecules are attached

to each other through a
cohesive force.
• At the same time, water
molecules are also attached to
other surfaces through
adhesive force.
• Both forces produce the
capillary action which allows
water to enter and move
along narrow spaces, such as
in the xylem tube.
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 SPECIFIC HEAT CAPACITY OF
WATER

Water has a high specific heat

capacity of 𝟏 𝟏
.
This means that 4.2 kJ of heat
energy is required to raise the
temperature of one kilogram of
water
by 1°C.
Water absorbs a lot of heat
energy with a small rise in
temperature. This characteristic
is very important to maintain
the body temperature of

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organisms.
 Water adhesion refers to the ability of
water molecules to stick to another
surface
Water cohesion refers to the ability of
water molecules to stick to each other

Hydrogen bond
When the body sweats, the condensation of
sweat from the surface of our skin will use heat
energy from our body, which then cools our
Water is known as a polar molecule because body
oxygen atoms are more electronegative
compared to hydrogen atoms QUIZ
time
Which causes the electrons shared between
them to become more attracted to the oxygen
atom.

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This causes the oxygen atom end to have a

partially negative charge and the hydrogen atom
end have a partially positive charge.
 CARBOHYDRATES
List the elements of carbohydrate.

Explain the types of carbohydrates:

monosaccharides, disaccharides & polysaccharides

Conceptualise the formation and breakdown of: •

disaccharides• polysaccharides

Write and explain the word equation for the

formation and the breakdown of disaccharides.

Justify the importance of carbohydrates in cell.

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 Monosaccharides
Glucose
rice, wheat & fruits.
→ most commonly found
monosaccharide
→ most polysaccharides are
formed from glucose
Fructose
Source of energy & the basic structure of honey and sweet
some organisms. fruits.
Organic compounds Galactose
→elements carbon (C), hydrogen (H) and milk
oxygen (O)
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→ ratio 1:2:1
→(CH2O)n.
 Monosaccharides
• Carbohydrate monomers →
simplest units.
• Combine to form polymers →
condensation reaction.
• Most taste sweet, form crystals and
dissolve in water.
• Reducing power → ability to transfer
hydrogen (or electron) to other
compounds. Reducing process.
• Monosaccharide heated in Benedict’s
solution, it will ↓ the blue copper (II)
sulphate to a brick red precipitate of
copper (I) oxide which is not soluble
in water.
• All monosaccharides give this
reaction it is AKA reducing sugars.
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 Disaccharides
• Form when
𝒄𝒐𝒏𝒅𝒆𝒏𝒔𝒂𝒕𝒊𝒐𝒏
𝑚𝑜𝑛𝑜𝑠𝑎𝑐𝑐ℎ𝑎𝑟𝑖𝑑𝑒 + 𝑚𝑜𝑛𝑜𝑠𝑎𝑐𝑐ℎ𝑎𝑟𝑖𝑑𝑒 𝑑𝑖𝑠𝑎𝑐𝑐ℎ𝑎𝑟𝑖𝑑𝑒
• Removal of a water molecule.

broken down to their monosaccharide units

via hydrolysis and the addition of one water
molecule

QUIZ
time
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 • Polysaccharides
• Sugar polymers →monosaccharide
monomers.
• (𝑚𝑜𝑛𝑜𝑠𝑎𝑐𝑐ℎ𝑎𝑟𝑖𝑑𝑒 +
𝑚𝑜𝑛𝑜𝑠𝑎𝑐𝑐ℎ𝑎𝑟𝑖𝑑𝑒) 𝒉𝒖𝒏𝒅𝒓𝒆𝒅
𝒄𝒐𝒏𝒅𝒆𝒏𝒔𝒂𝒕𝒊𝒐𝒏

𝒍 𝒐𝒏𝒈 𝒎𝒐𝒍𝒆𝒄𝒖𝒍𝒂𝒓 𝒄𝒉𝒂𝒊𝒏

• Not soluble in water → large molecular
size.
• Polysaccharides neither taste sweet nor
crystallise.
• Disintegrate through hydrolysis with the
help of dilute acids, boiling and enzyme
action.

QUIZ
TIME
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 Carbon, hydrogen and oxygen. Sucrose is a non-reducing sugar
because it cannot reduce copper
(II) sulphate to copper (I) oxide.
Monosaccharide, disaccharide and
polysaccharide
QUIZ
time

Examples of reducing sugars

are glucose, galactose,
fructose, maltose and lactose.
Non-reducing sugar is sucrose.
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THANK YOU