Specification

2.1.2 Biological molecules: n, o, p, q

and s
(n) the structure and function of globular proteins
including a conjugated protein
(o) the properties and functions of fibrous proteins

(p) the key inorganic ions that are involved in biological

processes
 Hydrogen ions (H+)
 Iron ions (Fe /Fe )
2+ 3+

 Sodium ions (Na )

+

 Phosphate ions (PO4 )

3-

 Calcium ions (Ca )

2+

(q) how to carry out and interpret the results of the

following chemical tests:
• biuret test for proteins: Add your sample to a Biuret reagent.
If it becomes lilac / purple, it indicates the presence of protein.
However, no color change means no protein is present.
• Benedict’s test for reducing and non-reducing sugars: To
test for the presence of monosaccharides and reducing
disaccharide sugars in food, the food sample is dissolved in
water and a small amount of Benedict's reagent is added. ...
Sucrose is thus a non-reducing sugar which does not react
with Benedict's reagent.
• reagent test strips for reducing sugars: Add your sample to
the Benedicts solution.

• iodine test for starch: Add iodine solution on your sample of

food. If it becomes blue, then starch is present. In contrary,
the sample becomes yellow if negative.

(s) (i) the principles and uses of paper and thin layer
chromatography to separate biological molecules /
compounds
 (ii) practical investigations to analyze biological solutions
using paper or thin layer chromatography.
RF value (in chromatography) The distance travelled by a
given component divided by the distance travelled by the
solvent front. For a given system at a known temperature, it
is a characteristic of the component and can be used to
identify components.