BIOLOGY MODULE CHAPTER 4 CHEMICAL COMPOSITION IN THE CELL

WATER

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..polar molecules attract one another as well as ions

. - blood, - lymphatic - excretory - digestive systems - vascular tissues

Moisture
The importance of WATER

Lubrication - .. - ..

Medium for biochemical reactions High cohesion

NUCLEIC ACID Store genetic information the form of a code basic units nucleotides P

State P, Q and R : (1) P : . (2) Q : .

(3) R : .

Deoxyribonucleic acid (DNA) (4) polynucleotide strands twisted around each (5) . . Can be found in (6) .. , (7) ... and (8)... other in the form of a

Ribonucleic acid (RNA) (9) . strand polynucleotide . Can be found in (10)., (11) .... and (12)....

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LIPIDS

Consists of (13) . , (14) .. and (15) . . Types of lipids- (16) ., (17) ., (18) ., (19) . and steroids.

Fats and oils are (20) . Triglyceride is an (21) .that is formed through the (22) . of one molecule of (23) .and three molecules of (24) .

(26) 3 H2O (27) Glycerol (25) Triglyceride (28) Water

waxes on the (29) . of the epidermis of leaves, fruits and seeds - (30) .. preventing the entry and evaporation of water

sebum- excreted from oil glands contains wax that soften the skin Phospholipids- components in the formation of (31) . Steroids- cholesterol (32) . testosterone, oestrogen, progesterone 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

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Fats Saturated fats 36 Differences The presence of double bonds between carbon atoms in fatty acids Ability to react with an additional hydrogen atom Condition at room temperature Examples 40 Unsaturated fats

37 38 39

41 42 43

CARBOHYDRATES

Fill in the blanks. Monosaccharides Types of carbohydrates Disaccharides Glucose G Glucose Examples: (49) . .. -in plants and fruits (50) -in sweet fruits and honey (51) ... - in milk - reducing sugar . . (52) - reducing sugar - malt sugar -combination of hundreds of Glucose (53) monosaccharides - formed by the condensation of Polysaccharides Source of (44) . Consists of . (45), . (46) and . (47) Ratio of hydrogen atoms to oxygen atoms molecule is (48) .

(59) (54) -do not taste sweet and do not - (55) . crystallised - cane sugar - (60) ... in water

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Examples : Glucose 56 (62) ..... (57) .. - (58) .. - milk sugar in plants (63) .. cell walls of plants (61) .... in animals and yeast

Process of formation and breakdown

(64) (65)

PROTEINS

Fill in the blanks. - made up of the elements (66) ., (67) ., (68) . and (69)., (70) . and (71) . - made up of monomers called (72) . - A dipeptide consists of (73) .molecules of (74) . that are linked together by a (75) .. through (76) .. - Conversely, a (77) .can be broken down into by means of (78) .. Protein Structures Secondary structures -polypeptide coiled to form an (81)

Primary structures
(79) (80)

Tertiary structures -the overall three-dimensional shape of a polypeptide chain (85)

- linear sequence of amino acids in polypeptide chain

-helix(82) Examples : enzymes, hormones, antibodies, plasma protein

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-folded into (83) . sheets

Quarternary structures - the combination of two or more tertiary polypeptides that makes up a protein (86)

.. (84)

Types of amino acid (20 amino acid) (87) .. [9 amino acids] -cannot be synthesised by the body - obtained from the diet non-essential amino acids [(89) . amino acids] -(90) synthesised by the body - derived from other amino acids

- Why are animal proteins, first class proteins? (88) .

. .

- Why are plant proteins, second class proteins? (91) .

. .

ENZYMES

Fill in the blanks by using the words given.

biological

speed up

catalyst

Enzymes are (92) . .that (93) . biochemical reactions in the cell.

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General Characteristics of Enzymes

(96) (94) (97) (95) (98)

(99)

The sites Substrate of enzyme synthesis Enzyme (101) Lipid (102) amylase (103) protease

(100)

The sites of protein synthesis [ somiRboes ] (104) ... Intracellular enzymes Extracellular enzymes

Definition (105) .

Definition (107)

Examples :(106)

Examples :(108)

Production of extracellular enzymes

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(112)(a) L: (109) O: oolgy apparatus (110) N: .................................. endoplasmic reticulum (111) M: ...................

(112)(b) L: ...

(113) K: . (114) J: ...

Proteins/ enzymes are synthesized in K : ..(115) transported through the spaces

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

Releasing the proteins outside the cell as [myzesne] . (123)

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Lock and key mechanism

caietv iets Rearrange the jumbled up words to the correct terms: active site(124)

-a distinctive shape that complements its substrate

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
(125)

Substrate
(126)

Substrate Enzyme + Substrate Enzyme-Substrate Complex

(127)

Product Enzyme + Product

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Lock and Key Hypothesis Conclusion : 128 129 130

FACTORS AFFECTING ENZYME ACTIVITY Factors Explanations (135) (132) temperature

the rate of enzyme activity

Complete the diagram

reaction takes place slowly

Temperature

(133) temperature
(37 C-40 C)
o o

- reaction at maximum rate

(134) temperature (above 40 C) - enzymes are denatured - denaturation is irreversible (139) optimum pH - pH at which the rate of reaction is at the maximum pH - example : Pepsin (136) . Trypsin (137). Amylase (138)..
the rate of enzyme activity
o

temperature (oC)

1 2 3 4 5 6 7 8 9 10
pH

- reversible

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proportional to the substrate concentration until the reaction reaches a maximum rate - an increase in substrate concentration will speed up the reaction until the reaction reaches a (140) .. - after the maximum rate the enzyme is said to be (141) .. - limiting factors(142) .

the rate of enzyme activity

Substrate concentration

- the rate of reaction is directly

(143)

Substrate concentration

concentration will (144) .. the rate of reaction until the reaction reaches a maximum rate - limiting factor(145) .

the rate of enzyme activity

Enzyme concentration

- an increase in enzyme

(146)

Enzyme concentration

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The uses of enzymes Match the enzyme to its uses Enzymes (147) Lipase (148) breaks down the cell wall of the seaweeds (extracting algae jelly from seaweeds/ removal of seed coats from cereal grain is used in the ripening of cheese to produce flavour in cheese to break up fats in meat effectively dissolve proteins stains Uses tenderise meat skinning of fish used to remove hair from hides to convert starch to sugar in the making of syrup

In detergents

Amylase (149) Proteases (150) Cellulases (151) The Importance of Chemical Composition in Cells Complete the table below Chemical components (152) Water (153) Lipids (154) Carbohydrates (155) Proteins (156) Enzymes Function -

Consequence of defiency (157)

(158)

(159)

(160)

(161)

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STRUCTURAL QUESTIONS: 1 (a) Enzymes is widely used in our daily life and industries. Explain how enzymes act in : (i) helping to cook meat. ... ... ... [2 marks] (ii) extracting agar from seaweeds. ... ... ... [3 marks] 2 Figure 1(a) shows a reaction catalysed by lipase. Q: R: S:

P: Figure 1(a) (a) (i) Label P,Q, R and S in Figure 1(a). [4 marks] (ii) State two characteristics of P. ... ... ... [2 marks]

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(b)

(i)

State the principle of enzymic reaction as shown in Figure 1(a). ... [1 mark]

(ii)

What can you deduce about the enzyme lipase based on Figure 1(a)? ... ... [1 mark]

(c)

Enzymes are used widely in industries. State the use of lipase in food industry. .... [1 mark]

(d)

The temperature at which a lipase reaction takes place is increased to more than 60OC. State the effect on the quantity of the product. Explain your answer. .... .... .. [2 marks]

(e)

Figure 1(b) shows a box of washing powder.

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]

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(a)

Diagram 2.1 shows a mechanism of an enzyme reaction. Draw the diagram in the spaces III and IV provided in Diagram 2.1 to complete the mechanism of the enzyme reaction.

Diagram 2.1 (b) In a food preparation process, a housewife carries out the following steps: Step 1 : Marinate pieces of meat with strips of unripe papaya in a basin. Step 2: Immerse the basin in a container filled with water at 40oC for 30 minutes as Diagram 2.2 .

Diagram 2.2 Explain why the housewife carries out Step 1 and Step 2. ... ... ... ... ... ... [4 marks]

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ESSAY QUESTIONS

4. Diagram shows the effect of a rise in temperature on the reaction rate of an enzyme.

(a) Based on the above graph: (i) Explain why a rise in temperature increases the rate of reaction until it reaches an optimum. [ 5 marks]

(ii) Explain what causes the decrease in the rate of reaction when the temperature exceeds the optimum temperature. [ 5 marks]

Enzymes are widely used in our daily life and industries.

(b) Enzymes are widely use in our homes and industries. Discuss how the enzymes are used in industries. [10 marks ]

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