Chapter 4: Chemical Composition in a

Cell
4.1 Water

Properties of water and its importance in a cell

a) Polarity Of Water
• is an inorganic compound
• consists of the hydrogen (H) and oxygen (O)
elements.
• are polar molecules:
• A polar molecules are molecules that
have unequal distribution of charges
• shared electrons between oxygen and
hydrogen will be attracted towards
oxygen which is more electronegative
(δ–)
a) Polarity Of Water
• This polarity produces hydrogen bonds and
allow water to act as a universal solvent
• The universal solvent properties of water
allow solutes such as glucose and
electrolytes to be transported through the
plasma membranes into cells for
biochemical reactions.
b) Cohesive Force And
Adhesive Force Of
Water
• cohesive force: attached water molecules
to each other
• Adhesive force: attached water molecules
to other surfaces
• Both forces produce the capillary action
which allows water to enter and move
along narrow spaces, such as in the xylem
tube.
 • Water has a high specific heat capacity of 4.2 kJ kg-1 °C-1.
c) Specific • This means that 4.2 kJ of heat energy is required to raise
Heat Capacity the temperature of one kilogram of water by 1°C.
• Water absorbs a lot of heat energy with a small rise in
Of Water temperature.
• This characteristic is very important to maintain the body
temperature of organisms
B
A
4.2 Carbohydrate
 are chemical Large and
compounds that complex
contain carbon compounds form
elements. macromolecules.

Organic
compounds Most
macromolecules
are polymers
Carbohydrates,
proteins and
nucleic acids are
comprising small polymer
molecules known molecules of
as monomers organic
(building blocks). compounds
Carbohydrate
• important as a source of energy and the basic
structure of some organisms.
• are organic compounds
• consisting of the elements carbon (C),
hydrogen (H) and oxygen (O) in the ratio 1:2:1
• the chemical formula (CH2O)n.
• three main types of carbohydrates:
• monosaccharides (simple sugars)
• disaccharides
• polysaccharides (complex sugars)
a)monosaccharides
• carbohydrate monomers, which are the simplest carbohydrate
units.
• can combine to form polymers through a condensation reaction.
• Characteristics:
1. Most monosaccharides taste sweet,
2. can form crystals and
3. dissolve in water
a) monosaccharide
• Examples of monosaccharides:

i. Glucose:
• is a sugar found in plants such
as rice and wheat as well as
fruits such as grapes.
• the most commonly found
monosaccharide
• most polysaccharides are
formed from this sugar.

ii. Fructose: is the sugar found in

honey and sweet fruits

iii. Galactose is found in milk.

Reducing sugars

• Monosaccharide has the reducing

power, which is the ability to transfer
hydrogen (or electron) to other
compounds.
• This is called the reducing process.
• When the monosaccharide is heated in
Benedict’s solution, the monosaccharide
will reduce 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
and it is known as reducing sugars
 b) Disaccharide
• Examples of disaccharides:
• Sucrose: non-reducing sugar
• Maltose: reducing sugars
• Lactose: reducing sugars
 • are formed when two simple sugar molecules
(monosaccharides) combine through condensation to form
b) Disaccharide a disaccharide unit.
• This process involves the removal of a water molecule
b) Disaccharide
• can be broken down to their
monosaccharide units through hydrolysis
and the addition of one water molecule
B
A
c) Polysaccharide
• are sugar polymers consisting of monosaccharide monomers
• are formed through the condensation process and involves hundreds
of monosaccharides to form long molecular chains.
• not soluble in water due to their large molecular size.
• neither taste sweet nor crystallise
• can also disintegrate through hydrolysis with the help of dilute acids,
boiling and enzyme action.
 As a source of energy, for example
glucose

Importance of As a food reserve, for example

carbohydrates glycogen in animal cells and starch
in plant cells
in cells
As a support structure, for example
cellulose in the plant cell wall
B
FORMATIVE PRACTICE
Carbon, hydrogen, oxygen (All correct) (Accept correct symbols)
C6H12O6

Carbohydrate
P1 - (In body cell), glucose is oxidized
P2 - To produce energy
P3 - By cellular respiration

P1 - No/less production of insulin

P2 - Excess glucose is not convert to glycogen
P3 - Causes high blood sugar/hyperglycemia
P4 - No/less uptake of glycogen by adipose tissue/muscle cells
P5 - He suffer diabetes mellitus
Maltose/Lactose/Sucrose
K : Glucose/Glukosa
L : Fructose/Fruktosa
 K:1

L:1

F : Kondensasi
P1 : 1 molekul K (glukosa/fruktosa) bergabung dengan 1 molekul L
(fruktosa/glukosa).
P2 : Untuk membentuk 1 molekul sukrosa dan 1 molekul air.
P : Sucrose

X: Condensation

Y : Hydrolysis
P1: Fructose is a simple sugar (cannot be digested).
P2: P contains two of monosaccharide
P3: will be hydrolyzed into two molecules of simple
sugar
P1:( Help in) hydrolysis of Cellulose
P2: cellulose convert to glocose /smaller molecules
P3: glucose / small Molecules can be absorbed (by the
villus into the capillaries)
P1: Does not taste sweet,
P2: not soluble in water
P3: do not crystalised