, O

C, H

BIOLOGICA
L
MOLECULE
Carbohydrates
Proteins
Lipids S Exp
i i

Nucleic acids
 SPECIFICATION
(c) Biological molecules
Students should:
 2.7 identify the chemical elements present in carbohydrates, proteins and lipids
(fats and oils)
 2.8 describe the structure of carbohydrates, proteins and lipids as large
molecules made up from smaller basic units: starch and glycogen from simple
sugars, protein from amino acids, and lipid from fatty acids and glycerol
 2.9 practical: investigate food samples for the presence of glucose, starch,
protein and fat
The most common molecules in living things;
 Water BUT water is NOT a biological molecule.
 Carbohydrates
 Proteins
 Lipids Biological molecules
 Nucleic acids

Elements that make up biological molecules:

C, H, O, N, S
 Carbohydrates contain 3 elements; C, H, O
 Lipids contain 3 elements; C, H, O

 Proteins contain 4 or 5 elements; C, H, O, N, S

(We will learn about nucleic acids later when we learn Inheritance)
• All biological molecules are huge. So, we call them
Macromolecules.
• They are made of small molecules (same type or
different types) joining together. So, we call them
Polymers.

A polymer is a
large molecule
made up of a long
chain of repeating
subunits called
monomers

PMG Biology
Find the correct MATCH of each macromolecu with its basic unit/monomer
below.

Amino acid glucose

Basic unit/
monomer

Glycerol +
nucleotide
fatty acid
• Protein • CARBOHYDRAT
ES
• Starch
• Cellulose
• Glycogen

Amino acid glucose

Basic unit/
monomer

Glycerol +
nucleotide
fatty acid

• Lipids • Nucleic acid

Carbohydrates
STRUCTURE OF CARBOHYDRATES
 Simplest carbohydrates comprise a single molecule and are
called monosaccharides.

Trioses Pentoses Hexoses

(3-carbons) (5-carbons) (6-carbons)
 A disaccharide is formed when two monosaccharides join
together by a covalent bond.

 Polysaccharides are polymers composed of a large number

of monosaccharides.
 Mono= one
Carbohydrates Di= two
Poly= many

Monosaccharides Disaccharides Polysaccharides

Glucose Maltose Starch

Fructose Sucrose Glycogen

Galactose Lactose Cellulose

FUNCTIONS OF CARBOHYDRATES

2. Form the cell wall of

Plants: Cellulose

A2B Car Rental

Fungi: Chitin
Bacteria: Peptidoglycan

Expii

1. Glucose is the
primary fuel in cells Glycogen in the
liver and muscles
of animals
3. Storage of
readily available
energy

Starch in plants
 GLUCOSE Glucose
is a
Monosaccharide
&
Glucose is the primary Chemical formula
energy source of organisms. C6H12O6

Structure of glucose

YES, all three

polysaccharides you Starch
learn are made of Glycogen
Researchgate.net
glucose molecules Cellulose
joining together by
covalent bonds.
Food rich in carbohydrates
Protein
 STRUCTURE OF PROTEIN

Basic unit is
Amino acid
teaching.ncl.ac.uk

20 different amino acids

exist naturally in organisms

Polypeptide chain
 Amino acids join together by
peptide bonds and form
Peptide bonds polypeptide chains.
 Polypeptide chain can fold to
form a 3-D structure to
become a functional protein.
Working protein
 FUNCTIONS OF PROTEIN

Innerzyme

3. Provide immunity by
1. Digestion of food by 2. Transport of oxygen by
ANTIBODIES &
ENZYMES HAEMOGLOBIN
ENZYMES

4. Form structures. E.g. hair

5. Energy store for developing embryo.
(keratin), muscles (actin)
 FUNCTIONS OF PROTEIN
Role Examples Functions

Digestive enzyme

Transport

Structure

Hormone signaling

Defense

Storage
 FUNCTIONS OF PROTEIN
Role Examples Functions

Break down nutrients in food

Digestive enzyme Amylase, lipase, pepsin into small pieces that can be
readily absorbed

Carry oxygen through out the

Transport Hemoglobin
body in blood

Build different structures, like

Structure Actin, keratin
muscles, hair

Coordinate the activity of

Hormone signaling Insulin, glucagon
different body systems

Protect the body from foreign

Defense Antibodies
pathogens

Provide food for the early

Legume storage proteins, egg
Storage development of the embryo or
white (albumin)
the seedling
Food rich in protein
Lipids
 LIPIDS (FAT AND OIL)
Fat Oil

heart.org betterhealth.vic.gov.au

• solid at room temperature • liquid at room temperature

• from animal sources • from plant sources
STRUCTURE OF LIPIDS: We can draw a simple
lipid molecule as shown
below.
Lipids are made of two parts:
1. Glycerol back bone
2. One or more hydrocarbon
chains called fatty acids

Unlike carbohydrates,
lipids have much less
oxygen
OpenStax Biology.
 FUNCTIONS OF LIPIDS

1. Fat depots
under the skin
and around
organs act as
a long-term
store of
energy 
https://www.nature.com/articles/emm20165

2. Cushion vital organs from

mechanical damage (e.g. brain,
kidneys, heart, liver)
FUNCTIONS OF LIPIDS

Fat layer under the

skin acts as thermal
insulation

Form the cell

membrane of
cells.

Wikimedia Commons
Food rich in lipids
 Tests to identify
biological molecules
(Food tests)
TEST FOR GLUCOSE
Benedict’s test

1. Add a few drops of Benedict’s solution to the 5ml of the sample solution.
2. Heat the mixture in a water bath.
3. The colour of the solution changes to ORANGE/ BRICK RED if glucose is
present.

sciencephoto.com
BIology Revision Site - Weebly

Safety measures:
1. Use goggles & gloves Benedict’s
solution Glucose
2. Use a water bath
TEST FOR STARCH Iodine test
1. Add one or two drops of Iodine solution (yellow) to the sample (solution or a solid).
2. Iodine turns to BLUE BLACK colour in the presence of starch.

https://fineartamerica.com

Safety measures:
1. Use goggles & gloves
 TEST FOR
PROTEIN Biuret test

Method 1:
1. Add 1ml of Biuret reagent into 1ml
of aqueous food sample.
2. Mix well.

Method 2:
1. Add 1ml of dilute KOH/NaOH into
1ml of aqueous food sample.
2. Mix well.
3. Add 1% of CuSO4 http://birdingpark.blogspot.com

Observation:
The colour of the solution changes to Safety measures:
1. Use goggles & gloves
PURPLE if protein is present
 TEST FOR LIPIDS
Ethanol emulsion test

1. Add a few drops of the liquid food sample to a dry test tube.
2. Add 2cm3  of ethanol and shake it vigorously.
3. Add the mixture into a test tube containing ¾ of distilled water.

Observation:
A white cloudy emulsion is
formed if lipids are present.

Safety measures:
1. Use goggles & gloves
TACtivities
 FOOD TESTS SUMMARY
Colour of
Food sample Reagent Method Initial colour
positive result
Add Benedict’s
reagent to the Brick red
Glucose Benedict’s Blue
food and boil in a precipitate
water bath.
Add iodine
Starch Iodine reagent to the Yellow-brown Blue-black
food.
Biuret (a mixture
Add Biuret
of potassium
Protein reagent to the Blue Lilac/purple
hydroxide and
food.
copper sulfate).

Add ethanol to
the food to
Fat & oil Ethanol Colourless White emulsion
dissolve the fat
then add water.
Thank you