SUMMARY OF CHAPTER

4: CHEMICAL
COMPOSITION IN CELLS
PROPERTIES OF WATER & ITS
IMPORTANT IN CELLS
 POLARITY OF WATER
 Produces hydrogen bonds and allows water to act as a
universal solvent
 COHESIVE FORCE AND ADHESIVE FORCE
 Both forces produce the capillary action which will allows
water to enter and move along narrow spaces
 SPECIFIC HEAT CAPACITY OF WATER
 Important to maintain the body temperature of organisms
 CARBOHYDRATE PROTEIN LIPIDS NUCLEIC ACIDS

ELEMEN Carbon, hydrogen, Carbon, hydrogen, Carbon, hydrogen, Carbon, hydrogen,

TS oxygen oxygen, nitrogen oxygen oxygen, nitrogen,
phosphorus
TYPES 1) Monosaccharides 1) Amino acid 1) Fats 1) Deoxyribonucleic
2) Dissacharides 2) Dipeptide 2) Waxes acid (DNA)
3) Polysaccharides 3) Polypeptide 3) Phospholipids 2) Ribonucleic acid
4) Steroids (RNA)

SIMPLES Glucose Amino acid Fatty acid + glycerol Nucleotide (consist of

T FORM Fructose pentose sugar, a
Galactose nitrogenous base, a
phosphate group)
 CARBOHYDRAT PROTEIN LIPID NUCLEIC
E ACID
IMPORTANC 1) Source of energy 1) Build new cells 1) Reserved energy 1) A carrier of
E 2) Food reserve 2) Repair damaged for animals hereditary
(glycogen in animal tissue 2) A liner to protect information
cells & starch in 3) Synthesis of internal organs 2) A determinant of
plant cells) enzymes, 3) Act as heat characteristics in
3) A support hormones, insulator for living organisms
structure (cellulose antibodies & animals 3) The genetic code
in the plant cell) haemoglobins that determine
4) Form building the sequence of
blocks such as amino acids in
keratin in skin, proteins to be
collagen in bones synthesized
and myosin in
muscle tissues
SOURCE 1) Rice 1) Egg 1) Oils
2) Bread 2) Fish 2) Butter
3) Potato 3) Meat 3) Margerin
4) Chicken 4) Peanuts