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Biology Module Chemical Compisition in The Cell
Biology Module Chemical Compisition in The Cell
CHAPTER 4
CHEMICAL COMPISITION IN THE CELL
WATER
.
- blood,
- lymphatic,
- excretory,
- digestive
systems,
- vascular tissues
..- polar
molecules attract
one another as
well as ions
Moisture
lubrication
..
-
The importance of
water
NUCLEIC ACID
Store genetic information the form of a code
basic units nucleotides
State P, Q and R :
(1)P : .
(2)Q : .
(3)R : .
(4) .polynucleotide
LO :
-
LIPIDS
(26)
3H2O
(27)
glycerol
-
(25) .
.
triglyceride(28)
water
sebum- excreted from oil glands contains wax that soften the skin
Steroids- cholesterol
fats and oils- consists of one molecule (33) .and three molecules of (34)
.
fatty acids- consists of long (35) . chain with a different number carbon
atoms different fatty acids
Saturated fats
36
37
38
Fats
Differences
The presence of double
bonds between carbon
atoms in fatty acids
Ability to react with an
additional hydrogen atom
Condition at room
temperature
39
Unsaturated fats
40
41
42
43
Examples
LO :
CARBOHYDRATES
source of (44) .
Monosaccharides
Types of carbohydrates
Disaccharides
Polysaccharides
Glucose
Glucose
Examples:
(49) .
-in plants and fruits
(50) .
-in sweet fruits and honey
(51) .
- in milk
reducing
sugar
. . (52)
- reducing sugar
- malt sugar
Glucose
(53)
(54) .
- (55) .
cane sugar
-combination of hundreds of
monosaccharides
- formed by the condensation of (59)
.
-do not taste sweet and do not
crystallise
- (60) . in water
Examples :
(61) .
- in animals and yeast
(62) .
- in plants
(63) .
- cell walls of plants
Glucose
56
(57) .
- (58)
..
- milk sugar
Process of formation and breakdown
(64)
PROTEINS
Fill in the blanks.
(65)
LO :
-
Protein Structures
Primary structures
(79)
(80)
Secondary structures
-polypeptide coiled to form
an (81)
Tertiary structures
-the overall three-dimensional
shape of a polypeptide chain
(85)
-helix(82)
Examples : enzymes, hormones,
antibodies, plasma protein
-folded into (83)
. sheets
Quarternary structures
- the combination of two or more
tertiary polypeptides that makes
up a protein
(86)
.. (84)
(87) ..
[9 amino acids]
-cannot be synthesised by
the body
- obtained from the diet
-(90) synthesised by
the body
- derived from other amino acids
ENZYMES
speed up
catalyst
(96)
(94)
(97)
(95)
(98)
(99)
Substrate
Lipid
(102)
(103)
(100)
Enzyme
(101)
amylase
protease
Intracellular enzymes
Extracellular enzymes
Definition (105)
Definition (107)
Examples :(106)
Examples :(108)
(112)
L:
(109)
O: oolgy apparatus
(113)
K:
(110)
N: endoplasmic
reticulum
(114)
J:
(111)
M: Nucleus
N : . ..(116)
proteins wrapped in . (117) that bud
off from the sides of the N: .
(118)
L : . (119)
fuse with the membrane of the
O : . .(120).
Secretory vesicles
bud off from the . (121) membrane and
travel to the . (122) membrane
caietv iets
Lock and key mechanism
Releasing the proteins outside Rearrange
the cell as the jumbled up
[myzesne] . (123) words to the correct terms:
. .(124)
- Choose the suitable substrate for the enzyme and complete the schematic diagram below to
show the mechanism of enzyme action on a suitable substrate
Enzyme
Substrate
(125)
(126)
Substrate
Enzyme + Substrate
Enzyme-Substrate Complex
(127)
Product
Enzyme + Product
Factors
Explaination
Temperature
(133) temperature
(37oC-40oC)
- reaction at maximum rate
(134) temperature
(above 40oC)
- enzymes are denatured
- denaturation is irreversible
(135)
(132) temperature
- reaction takes place slowly
temperature (oC)
(139)
pH
- example :
Pepsin (136) .
Trypsin (137).
Amylase (138)..
- reversible
optimum pH
- pH at which the rate of
reaction is at the maximum
1 2 3 4 5 6 7 8 9 10
pH
(143)
the rate of enzyme activity
Substrate
concentration
Enzyme
concentration
Substrate concentration
..
- an increase in enzyme
concentration will (144)
the rate of reaction until the reaction
reaches a maximum rate
- limitinf factor- (145) .
(146)
the rate of
enzyme activity
said to be (141)
Enzyme concentration
10
In detergents
(147)
Lipase
Uses
tenderise meat
skinning of fish
used to remove hair
from hides
to convert starch to
sugar in the making
of syrup
(148)
-
Amylase
(149)
Proteases
(150)
Cellulases
(151)
is used in the
ripening of cheese
to produce flavour in
cheese
to break up fats in
meat
effectively dissole
proteins stains
Enzymes
LO:
state what enzyme are
explain why enzymes are needed in life processes
list the general characteristics of enzymes
relate the name of enzyme to substrate
state sites where enzymes are synthesised
state the meaning of intracellular and extracellular enzymes
explain the involvement of specific organelles in the production of extracellular
enzymes
explain the effects of pH, temperature, enzyme concentration and substrate
concentration on enzyme activity
explain the mechanism of enzyme action
relate the mechanism of enzyme action with pH, temperature, enzyme
concentration and substrate concentration
explain the uses of enzymes in daily life and industry usng examples
11
LO :
- predict the consequences of defiency in
carbohydrates, proteins, lipids or enzymes in
the cell
Function
Consequence of defiency
(152)
(157)
(153)
(158)
(154)
(159)
(155)
(160)
(156)
(161)
Water
Lipids
Carbohydrates
Proteins
Enzymes
12
STRUCTURAL QUESTIONS:
1
(a)
Q:
S:
P:
Figure 1(a)
(a)
(i)
(ii)
13
(b)
(i)
(ii)
What can you deduce about the enzyme lipase based on Figure
1(a)?
...
...
[1 mark]
(c)
(d)
(e)
Figure 1(b)
A housewife uses cold water to wash her clothes with brand X washing
powder. The cleaning is less effective.
Using the above information, explain why.
....
....
....
[2 marks]
14
(a)
Diagram 2.1
(b)
Diagram 2.2
Explain why the housewife carries out Step 1 and Step 2.
...
...
...
...
...
...
[4 marks]
15