 Iodine test for starch

 Method:
 Place one spatula of the food sample on a dish or 1
cm3 if the sample is liquid.
 Using a dropper, place a few drops of iodine solution
onto the food.
 Record any change in the colour of the solution.
 Starch is detected using iodine solution. This
turns blue-black in the presence of starch.
 Collagen
Collagen is a fibrous protein that gives
strength to tendons, ligaments, bones and
skin. It is the most common structural
protein found in animals- up to 35% of the
protein in your body is collagen. Collagen is
extremely strong- the fibres have a tensile
strength similar to that of steel. This is due to
the unusual structure of the collagen
molecule. It quaternary structure has three
polypeptide chains, each up to 1000 amino
acids- often proline and hydroxyproline.
The three polypeptide α-chains are arranged in a
unique triple helix, held together by a very large
number of hydrogen bonds. Collagen molecules can
be up to several millimetres long and are often
found together in fibrils that are held together to
form collagen fibres. You can see how collagen
fibres are built up in fig E. collagen fibres combine
with the bone tissue, giving it tensile strength, in
the same way as the steel rods in reinforced
concrete. In the genetic disease osteogenesis
imperfecta, the collagen triple helix does not
develop properly. Consequently, the bone does not
have as much tensile strength; it is brittle and
breaks very easily.
 Globular Proteins
Globular proteins have complex tertiary and
sometimes quaternary structures. They fold into
spherical (globular) shaps. The character of the R
groups on the amino acids plays an important role
in the formation of globular proteins. Some R
groups are hydrophobic. They repel water and will
not mix or dissolve in it. They are usually found on
the inside of globular proteins. Some R groups are
hydrophilic- they have an affinity for water. These
groups tend to be found on the outside of globular
proteins. The large size of these globular protein
molecules affects their behaviour in water.
The carboxyl and amino ends give them ionic
properties, so you might expect them to dissolve in
water and form a solution. Instead, the molecules
are so big that they form a colloid. In a colloid,
microscopic particles of one substance (in this case
protein) are suspended throughout another
substance (in this case water). They do not settle,
and they cannot easily be separated. Globular
proteins are also important in your immune system-
for example, antibodies are globular proteins.
Enzymes and some hormones are globular proteins
and help maintain the structure of the cytoplasm
(you will learn more about globular proteins as
enzymes in Sections 2B.1 and 2B.2)
Haemoglobin is one of the best known
globular proteins. It is a very large molecule
with 574 amino acids arranged in four
polypeptide chains which are connected by
disulfide bonds. Each polypeptide chain
surrounds an iron-containing haem group.
The iron enables the haemoglobin to bind
and release oxygen molecules, and the
arranged of the polypeptide chains
determines how easily the oxygen binds or is
released (see Section 1B.2 to find out how
haemoglobin takes up and gives up oxygen in
the tissues of your body)
 Structure-
They are soluble in water.
Secondary structure present.
Physically they are tough.
Long- parallel poly peptide chain present.
 Function-
Fibrinogen= is an intermediate protein,
which forms fibrin during blood clot.
2. According to the composition
of protein:
They are two types-
I. Simple protein.
II. Conjugated protein.
These protein are formed by
simple amino acid sequence by
peptide bond.
Primary structure present.
It is a complex compound
consisting of globular protein and
non-protein molecule. The non-
protein material is called a
prosthetic group.
Conjugated Prosthetic Function or location
protein group

Glycoprotein Carbohydrate Found in cell

membrane.

Lipoprotein Lipid Found in cell

membrane
Lipid transported in
blood as lipoprotein.

Phosphoprotein Phosphoric acid Casein of milk

 Gene:
Gene an information containing
segment of DNA that codes for the
production of a molecule of RNA that
plays a role in synthesizing one or more
proteins.
 Amino acid sequence of a protein is
determined by the nucleotide sequence
in the DNA.
 A gene is a sequence of bases on a DNA
molecule coding for a sequence of
amino acid in a polypeptide chain
 Mononucleotide:
 Both DNA and RNA are polymer, the
single unit of DNA or RNA are known as
mononucleotide.
 Mononucleotides are key molecules in
biology. They provide the energy
currency of cells in the form of
adenosine triphosphate (ATP). They also
provide the building blocks for the
mechanism of inheritance in the form of
deoxyribonucleic acid (DNA) and
ribonucleic acid (RNA).
Composition of nucleotide:
Each nucleotide has three parts:
I. A 5-carbon Pentose sugar
II. A Nitrogen containing base
III. A Phosphate group
I. Pentose sugar:
• Pentose sugar contain five
carbon sugar
• Incase of DNA pentose sugar is
known as deoxyribose and in
case of RNA pentose sugar is
known as ribose.