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    Biology Form 4 Chapter 4 Version 2

    Uploaded by

    alpha centauri
    This document discusses the chemical composition of cells. It describes the types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple sugars with formula C6H12O6 like glucose, fructose, and galactose. Disaccharides are double sugars formed by two monosaccharides combining through condensation, with examples being maltose, sucrose, and lactose. Polysaccharides are polymers of monosaccharides or disaccharides that do not taste sweet and include glycogen, cellulose, and starch. The document also briefly mentions proteins, enzymes, and the lock and key model of enzyme function.

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    © All Rights Reserved
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    Biology Form 4 Chapter 4 Version 2

    Uploaded by

    alpha centauri
    625 views16 pages
    This document discusses the chemical composition of cells. It describes the types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple sugars with formula C6H12O6 like glucose, fructose, and galactose. Disaccharides are double sugars formed by two monosaccharides combining through condensation, with examples being maltose, sucrose, and lactose. Polysaccharides are polymers of monosaccharides or disaccharides that do not taste sweet and include glycogen, cellulose, and starch. The document also briefly mentions proteins, enzymes, and the lock and key model of enzyme function.

    Original Description:

    BIOLOGY SHORT NOTE

    Original Title

    BIOLOGY FORM 4 CHAPTER 4 VERSION 2

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    This document discusses the chemical composition of cells. It describes the types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple sugars with formula C6H12O6 like glucose, fructose, and galactose. Disaccharides are double sugars formed by two monosaccharides combining through condensation, with examples being maltose, sucrose, and lactose. Polysaccharides are polymers of monosaccharides or disaccharides that do not taste sweet and include glycogen, cellulose, and starch. The document also briefly mentions proteins, enzymes, and the lock and key model of enzyme function.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    625 views16 pages

    Biology Form 4 Chapter 4 Version 2

    Uploaded by

    alpha centauri
    This document discusses the chemical composition of cells. It describes the types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple sugars with formula C6H12O6 like glucose, fructose, and galactose. Disaccharides are double sugars formed by two monosaccharides combining through condensation, with examples being maltose, sucrose, and lactose. Polysaccharides are polymers of monosaccharides or disaccharides that do not taste sweet and include glycogen, cellulose, and starch. The document also briefly mentions proteins, enzymes, and the lock and key model of enzyme function.

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    © All Rights Reserved
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    Chemical Composition of

    The Cell
    Cabohydra
    tes
    Polisacchari
    des

    Disacchari
    des

    Monosaccharides

    Monosaccharide
    s
    Known as simple sugar
    Formula : C6H12O6
    Example Are Glucose, Fructose and Galactose
    Sweet tasting and can dissolve in water
    All are reducing sugars

    DISACCHARIDES

    Known As Double Sugar


    Formula: C12H22O11
    Complex Cabohydrate
    Formed when 2 Monosaccharides combines through
    condensation
    Sweet tasting
    Can dissolve in water
    Can be broke into Monosaccharides through
    Hydrolysis
    All are reducing sugar except Sucrose

    Disaccharides
    Maltose = Glucose +
    Glucose
    Sucrose = Glucose +
    Fructose
    Lactose = Glucose +
    Galactose

    Polisaccharides
    Formula : (C6H10O5)n
    Formed when Many Identical
    Monosaccharides are condensed
    Polymers of monosaccharides or
    disaccharides
    Do not taste sweet and crystalline
    3 Type All non reducing sugar
    Glycogen -Insoluble
    Cellulose -Insoluble
    Starch -Soluble

    Proteins

    Primary Structure

    T
    E
    R
    T
    I
    A
    R
    Y
    S
    T
    R
    U
    C
    T
    U
    R
    E

    Quaternary
    Structure

    Characteristics of
    Enzymes

    Minute Amount
    A minor quantity of enzyme is capable of
    catalysing a major chemical reaction
    One molecule of enzyme can produce million
    of substrate molecules into product per minute
    Enzyme lowers down the high, required
    activation energy and increase the rate of
    reaction

    Specific Action
    Most enzyme are specific to one particular
    reaction
    A given enzyme catalyses only one particular
    substrate molecules

    Can Be Reused
    Since enzymes are not changed in shape or
    function in the enzyme-catalysed reaction,
    they can be reused

    Reaction are reversible


    May need Cofactor
    Sensitive to temperature changes
    At very low temperature, an enzyme is inactive
    Optimum temperature is about 40 degree celcius
    At very high temperature, enzyme are denatured
    Sensitive toward changes in pH
    Each enzyme has its optimum pH
    Small changes in the pH of the medium will denature
    and inactivate the enzymes
    The shape of enzymes may be changed because of the
    ionic charges of acidic and basic group of the
    enzymes

    Lock And Key

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