The document discusses the key biomolecules found in living organisms: carbohydrates, proteins, and lipids. It explains that carbohydrates include sugars like glucose that can link together to form larger molecules like starch. Lipids are mostly triglycerides composed of a glycerol molecule bonded to three fatty acid chains. Proteins consist of chains of amino acids that fold into unique 3D shapes important for their functions like enzyme catalysis. Common tests are described to identify these biomolecules in foods, such as using Benedict's solution to detect glucose or iodine to detect starch.
The document discusses the key biomolecules found in living organisms: carbohydrates, proteins, and lipids. It explains that carbohydrates include sugars like glucose that can link together to form larger molecules like starch. Lipids are mostly triglycerides composed of a glycerol molecule bonded to three fatty acid chains. Proteins consist of chains of amino acids that fold into unique 3D shapes important for their functions like enzyme catalysis. Common tests are described to identify these biomolecules in foods, such as using Benedict's solution to detect glucose or iodine to detect starch.
The document discusses the key biomolecules found in living organisms: carbohydrates, proteins, and lipids. It explains that carbohydrates include sugars like glucose that can link together to form larger molecules like starch. Lipids are mostly triglycerides composed of a glycerol molecule bonded to three fatty acid chains. Proteins consist of chains of amino acids that fold into unique 3D shapes important for their functions like enzyme catalysis. Common tests are described to identify these biomolecules in foods, such as using Benedict's solution to detect glucose or iodine to detect starch.
The document discusses the key biomolecules found in living organisms: carbohydrates, proteins, and lipids. It explains that carbohydrates include sugars like glucose that can link together to form larger molecules like starch. Lipids are mostly triglycerides composed of a glycerol molecule bonded to three fatty acid chains. Proteins consist of chains of amino acids that fold into unique 3D shapes important for their functions like enzyme catalysis. Common tests are described to identify these biomolecules in foods, such as using Benedict's solution to detect glucose or iodine to detect starch.
Chemical Elements Most of the molecules in living organisms fall into three categories: carbohydrates, proteins and lipids These all contain carbon and so are described as organic molecules
Large Molecules are Made from Smaller Molecules
Carbohydrates
Long chains of simple sugars
Glucose is a simple sugar ( a monosaccharide) When 2 glucose molecules join together maltose is formed (a disaccharide) When lots of glucose molecules join together starch, glycogen or cellulose can form (a polysaccharide)
Glycogen, cellulose and starch are all made from glucose molecules
Fats
Most fats (lipids) in the body are made up of triglycerides
Their basic unit is 1 glycerol molecule chemically bonded to 3 fatty acid chains The fatty acids vary in size and structure Lipids are divided into fats (solids at room temperature) and oils (liquids at room temperature)
Proteins
Long chains of amino acids
There are about 20 different amino acids
They all contain the same basic structure but the ‘R’ group is different for each one
When amino acids are joined together a protein is formed
The amino acids can be arranged in any order, resulting in hundreds of thousands of different proteins Even a small difference in the order of the amino acids results in a different protein being formed
General amino acid structure
Amino acids join together to form proteins
Protein Shape There are thousands of different proteins in the human body and other organisms Many of these proteins are different shapes and the shape often has an important effect on the function of the protein For example: o Enzymes have an area in them known as the active site - this is important as this is the place where another molecule fits into the enzyme in order for a reaction to take place o If the shape of the active site does not match the shape of the molecule that fits into it, the reaction will not take place o Every enzyme has a different shaped active site o Antibodies are proteins produced by certain types of white blood cell to attach to antigens on the surface of pathogens o The shape of the antibody must match the shape of the antigen so that it can attach to it and signal it for destruction
The different sequences of amino acids cause the polypeptide chains to fold in different ways and this gives rise to the different shapes of proteins In this way every protein has a unique 3-D shape that enables it to carry out its function
Describing Food Tests
Test for glucose (a reducing sugar)
Add Benedict's solution into sample solution in test tube
Heat at 60 - 70 °c in water bath for 5 minutes Take test tube out of water bath and observe the colour A positive test will show a colour change from blue to orange or brick red The Benedict's test for glucose
Test for starch using iodine
We can use iodine to test for the presence or absence of starch in a food sample.
The iodine test for starch
Add drops of iodine solution to the food sample
A positive test will show a colour change from orange-brown to blue-black Test for protein
Add drops of Biuret solution to the food sample
A positive test will show a colour change from blue to violet / purple
Test for lipids
Food sample is mixed with 2cm3 of ethanol and shaken
The ethanol is added to an equal volume of cold water A positive test will show a cloudy emulsion forming
The ethanol test for lipids
Test for vitamin C
Add 1cm3 of DCPIP solution to a test tube
Add a small amount of food sample (as a solution) A positive test will show the blue colour of the dye disappearing The DCPIP test for vitamin C
Exam Tip When describing food tests in exam answers, make sure you give the starting colour of the solution and the colour it changes to for a positive result.
