Str .

of Proteins :

1.) Primary Structure :

It simply reveals the sequence
of amino acids .

2.) Secondary structure :

✗ -
helix Sir maintained
.

by H Bond
-

or p -

pleated sheet Str .

when R is small
gsoub .

3.) Tertiary Structure :

The folding and superimposition
of polypeptide chains shake
forms a compact globular .

termed as tertiary Str .

It is stabilised by covalent, ionic , H Bond -

and disulphide bonds .

4.) Quaternary Structure : The precise arrangement of

constituents
,qgg@@@ Bharat Panchal -

Chemistry Guruji 2.0

the Basis
Classification on of Hydrolysis
•

simple Protein :

which
give only ✗ amino
- acid ubon
hydrolysis e.
g albumin
conjugated Protein :
These proteins give ✗ amino acid -
and

non protein part ,

called prosthetic
group
Protein Prosthetic Group
•
Specific Nature -

urease catalyse the hydrolysis of Urea

and not methyl urea , so these are specific in nature .

•
Optimum Temperature -

It is active at 20 -30%
•

pH of medium -

it is about 7
,
for bebsin 18-2-21
for trypsin 7.5-8.3
•
Concentration -
Dilute solutions are more effective
•
Amount of enzyme -

Very small amount can accelerate

the reaction
•

Enzyme Inhibitors -
These compound inhibit the enzyme
action , with the help such
of
compounds , the reaction can be controlled .

HARMONIES
These the chemical substance which are
are
produced by endocrine C.ductless ) in the
glands body .

Harmonies acts as chemical messengers .

Some examples of ductless ( endocrine ] glands are

thyroid , pitutary ,
adrenal , pancreas , testes and ovaries .

Hormones are divided into three types :

is steroids &; proteins Ciii, Amines

GaB@0GBharatPancha1-ChemistryGuruji2.o
 Carbohydrates These are
optically active bowl hydro -

✗y aldehydes / Ketones or the substance which

give these on hydrolysis are called carbohydrates .

General formula cx(Hao )y

Classification on the basis
of Hydrolysis
•
Monosaccharides -
can not be hydrolysed further eg
Glucose '

fructose
Oligosaccharides 2- Lo molecules
•
-

give of monosaccharides
g
e. Glucose ,
fructose
•

Polysaccharides give monosaccharides

large of
-

no .

e.
g starch ,
cellulose .

•
Preparation of Glucose :

fromsucros.ec121122011 + H2O ¥ 6111206 + ( 6111206

glucose fructose
from starch
↳ Hid 06 glucose
( ↳ HMOs )n -1 NHAO n

structure
( Ho ← one aldehyde 900Mt

( ( HOH )
2° alcohol
&
← four

ÉH ,
OH ← one 1° alcohol

Sir
Glyceraldehyde
.

D- Glyceraldehyde 1-

CHO CHO

H -1011 HO -1 H

CH OH CHIH
,

2 means OH in 1. His
D means OH in R.MS
Str .

of Glucose

is known
{
carbon
}
The G as anomeric
Str of fructose :
compounds called
.

and these are another

six membered cyclic

ring
fire membered cyclic ring
ce. µ

Reducing Sugar Non Reducing Sugar

free Do not have any free
Aldehyde'C or
•
•

ke tonic aldehyde or ketone grouts

group
.

so in
Do not reduce to liens
fencing
-

Reduce
Reagent and f- ehling Solh
or Totten 's Reagent
Maltose & Fructose sucrose
e.
g
e.
g
•
 Chemical Properties of Glucose
CHO
CHO
•
7 ◦

( { Hotel,
Acetic
>
( { H -

O
-
É -
CH
] )
,
1 Anhydride I °

CH -0 É CH]
CHIH
- -

,
Glucose Penta acetate

CHO COOH

(ÉHOHL
•
)
( OHH + [ 0] Glyconic
↳° '
acid
CHIH agon

CHO ( OOH

•
) ( { HOH )q
"
N°37 ( { HOH] , saccharic
1 ' acid
CH OH
CHIH
,

N OH
-

{ GHO
"°
•
)
µ, GH] •
)
"A- ° "
( CHOH )q ( HOH )q ( CHOHI
I
> ( Clg )
1
, { >
1
,

CHI Chao
CHIH CHIH
n -
Hexane Ghlcoxine

HO
•
) CHO
'
_ (N
CH
' HCN Glucose
,
(C
,H0H↳ 7 (C
,HoH↳ Cyanohydrin
CHIH CHIH
Mutarotation when either the two forms
of of glucose
is dissolved in water there is . a spontaneous
change in specific rotation till the equilibrium
value of +52.5° .
This is known as mutarotation .

⑧s②⑥0G Bharat Panchal -

Chemistry Guruji 2.0

✗ DC -11 Glucose f- Equilibrium B- DH Glucose
-

mixture +19.5°
+ 111.5°

Importance of carbohydrate
•

carbohydrates are essential for life in both plants and

animals
•
They are major portion of our food .

carbohydrates are used as storage molecule as starch

in plants and in animals
glycogen .

cell wall
of bacteria and blunts is made up of cellulose
•

Honey has been used for a

long time as an instant
source of energy .

Ebimers monosaccharides
°

differing in configuration at

a carbon other than anomeric carbon are called ebimers

g glucose and galactose differ in
e.
configuration at 14 ,

hence called epimers .

Non
Sugars and -

Sugars
monosaccharides and Oligosaccharides having sweet
•

taste , soluble in water are known as

sugars
•

Polysaccharides which are insoluble in water and not

sweet in taste are known as non -

sugars

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Chemistry Guruji a. o
00088 Bharat Panchal
-
 DISACCHARIDES AND POLYSACCHARIDES -

CARBOHYDRATES Hydrolysis Linkage Reducing

Product Probert
sucrose x-D Glucose & C- I @ lucose)& Non -

C Disaccharide ) B D fructose
-
C- 2 (fructose ] Reducing
Maltose
Cpi saccharide )
✗ D- Glucose
- C- 1 Glucose &
Reducing
C- 4 Glucose
lactose B- D- Galactose
( Disaccharide) & B- D- Glucose
c- 1 ( Galactose) &
c- 4 ( Glucose ]
Reducing
Cellulose C- 1 ( Glucose] & Non
B- D- Glucose
Polysaccharide)
-

C.
C- 4C Glucose
] Reducing
Glycogen ✗ D- Glucose c-I Clelucose ) &
mon
-

(Polysaccharide)
,

c-4 ccelulose] Reducing

BAGGA Bharat Panchal -

Chemistry Guruji a. o
MUTA ROTATION
when is dissolved in water
glucose
then its specific rotation changes into an equilibrium
,

value This spontaneous change in specific rotation of

.

an
optically active substance to an equilibrium value
is called mutarotation
The two
anomersq glucose i. e x-D glucose &

p D Glucose in changes their specific rotation

-
solution

to an equilibrium value which is the rotation of a

chain str
straight .

X-D Glucose 7-
Obenchain F- B- D- Glucose
Csp .
rotation Str .
Csbeaefic
= -1110 )
.
C. Sp rotation
. rotation
-152.5° ) -119.2 ]
.
= =

DISACCHARIDES
Disaccharides are the carbohydrates
which on hydrolysis with dilute acids or with
enzyme give two molecules of either same or
different monosaccharides
The two monosaccharides are joined together by an
oxide linkage formed by loss
of a water molecule
This is is called
actually an ether
group and

glycosidic linkage .

& o-

& -
→ -

& -0 -

& -

+140

SUCROSE

✗ D- Glucose
-

+
P D
- -

Glucose

MALTOSE

B- D- Galactose
+

B- D Glucose

LACTOSE

B- D- Galactose
+

B- D- Glucose
INVERSION OF SUCROSE -

sucrose on dextro -

rotatory
but on hydrolysis either with dilute acid or with
enzyme invertase ,
the solution is changed into
laevo -

rotatory solution .

As dextro rotatory sucrose is changed

to lack rotatory solution after hydrolysis
The sucrose is called a invert sugar "

921122011 1- H2O ¥6 Co Hiroto + ↳ Hiroo

DC-1) Glucose
-
DG ) fructose
-

1- 66.5°
+52.5° -92.4°

since the laevo rotation of fructose C- 92.4° ) is

more than dextro rotation of glucose C -152.5° ) ,
the

mixture is laevis
rotatory .

Polysaccharides GaB@G-GBharatPanehal-ChemistryGuruji2.o
starch it is a
polymer of ✗ glucose units and it consist
-

two components -

Amylose and Amylopectin

Amylose

Amylopectin
Cellulose
It is a
straight chain polysaccharide of B D
-
-

glucose units in which glucose unit

↳ of one and
Ca of the next unit is linked together by
glucose
glycosidic linkage

Ge@BG-GoBharatPancha1-ChemistryGuruji2.o

Glycogen -

It is called animal in
starch as stored
animal body and its resemblance with the Str .

of amylopectin . It is highly branched and is

present in liver ,
muscles and brain .
is broken
It
down to to bro ride energy
glucose by the enzyme

of the body .

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