, O

H
C,

BIOLOGIC
AL
MOLECULE
Carbohydrates
Proteins
Lipids S Ex
pii

Nucleic acids
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 Biolog
y
• Protein • Starch
• Cellulos
e
• Glycoge
n
Amino
glucose
acid

Basic unit/
monomer
Glycerol
nucleotid
+ fatty
e
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

Exp
ii

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
Monosaccharid
e
&
Glucose is the Chemical formula
primary energy C6H12O6
source of organisms.
Structure of
glucose

YES, all three

polysaccharides
Starch
you learn are Glycoge
made of glucose n Researchgate.n
et
molecules joining Cellulose

together by
covalent bonds.
Food rich in carbohydrates
Protei
n
 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
Peptide bonds form polypeptide chains.
? Polypeptide chain can fold
to form a 3-D structure to
become a functional
Working protein.
protein
 FUNCTIONS OF PROTEIN

Innerzym
e
2. Transport of 3. Provide immunity
1. Digestion of oxygen by by ANTIBODIES &
food by ENZYMES HAEMOGLOBIN ENZYMES
4. Form structures. E.g.
5. Energy store for developing
hair (keratin), muscles
embryo.
(actin)
 FUNCTIONS OF PROTEIN
Role Examples Functions

Break down nutrients in

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

Carry oxygen through out

Transport Hemoglobin
the body in blood

Build different structures,

Structure Actin, keratin
like muscles, hair

Coordinate the activity of

Hormone signaling Insulin, glucagon
different body systems

Protect the body from

Defense Antibodies
foreign pathogens

Provide food for the early

Legume storage proteins,
Storage development of the embryo
egg white (albumin)
or the seedling
Food rich in protein
Lipid
s
 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
Lipids are made of two molecule as shown
parts: below.
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/emm201
65

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 Commo
ns
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 - Weeb
ly

Safety measures:
1. Use goggles & Benedict’
gloves s solution Glucos
2. Use a water bath e
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.c
om

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. http://birdingpark.blogspot.c
3. Add 1% of CuSO4 om

Observation: Safety measures:

The colour of the solution 1. Use goggles &
changes to PURPLE if protein is gloves
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 &
TACtivities gloves
 FOOD TESTS SUMMARY
Food Initial Colour of
Reagent Method
sample colour positive result

Add Benedict’s reagent to

Brick red
Glucose Benedict’s the food and boil in a Blue
precipitate
water bath.

Add iodine reagent to the Yellow-

Starch Iodine Blue-black
food. brown
Biuret (a mixture
of potassium Add Biuret reagent to the
Protein Blue Lilac/purple
hydroxide and food.
copper sulfate).

Add ethanol to the food to

Fat & oil Ethanol dissolve the fat then add Colourless White emulsion
water.
Add 1cm3 of DCPIP
food DCPIP blue Colour
solution to a test tube
sample solution colour disappears
FOR INFO ONLY- NON REDUCING
SUGAR TEST:
? To test for non-reducing sugars:
• Add dilute hydrochloric acid to the sample and heat
in a water bath that has been brought to the boil
• Neutralise the solution with sodium
hydrogencarbonate
• Use a suitable indicator (such as red litmus paper) to
identify when the solution has been neutralised, and
then add a little more sodium hydrogencarbonate as
the conditions need to be slightly alkaline for the
Benedict’s test to work
• Then carry out the Benedict’s test as normal; add
Benedict’s reagent to the sample and heat in a
water bath that has been boiled – if a colour
change occurs, a reducing sugar is present
DNA STRUCTURE
Thank you