Biological molecules

Biochemical Tests for Biological MoleculesSign up

understand the importance of water as a solvent in transport, including its dipole nature · know the differences between monosaccharides, disaccharides and polysaccharides (glycogen, amylose, amylopectin); relate structures to roles in energy supply and storage (β-glucose and cellulose not required in this topic) · know how monosaccharides (glucose, fructose, galactose) join to form disaccharides (maltose, sucrose, lactose) and polysaccharides via condensation/glycosidic bonds, and how these split via hydrolysis · know how triglycerides are synthesised by ester bonds between glycerol and three fatty acids; saturated vs unsaturated lipids · CORE PRACTICAL 1: semi-quantitative Benedict's test for reducing sugars and iodine test for starch using colour standards

CarbohydratesSign up

understand the importance of water as a solvent in transport, including its dipole nature · know the differences between monosaccharides, disaccharides and polysaccharides (glycogen, amylose, amylopectin); relate structures to roles in energy supply and storage (β-glucose and cellulose not required in this topic) · know how monosaccharides (glucose, fructose, galactose) join to form disaccharides (maltose, sucrose, lactose) and polysaccharides via condensation/glycosidic bonds, and how these split via hydrolysis · know how triglycerides are synthesised by ester bonds between glycerol and three fatty acids; saturated vs unsaturated lipids · CORE PRACTICAL 1: semi-quantitative Benedict's test for reducing sugars and iodine test for starch using colour standards

Lipids and WaterSign up

understand the importance of water as a solvent in transport, including its dipole nature · know the differences between monosaccharides, disaccharides and polysaccharides (glycogen, amylose, amylopectin); relate structures to roles in energy supply and storage (β-glucose and cellulose not required in this topic) · know how monosaccharides (glucose, fructose, galactose) join to form disaccharides (maltose, sucrose, lactose) and polysaccharides via condensation/glycosidic bonds, and how these split via hydrolysis · know how triglycerides are synthesised by ester bonds between glycerol and three fatty acids; saturated vs unsaturated lipids · CORE PRACTICAL 1: semi-quantitative Benedict's test for reducing sugars and iodine test for starch using colour standards

ProteinsSign up

know the basic structure of an amino acid (structures of specific amino acids are not required) · understand how polypeptides and proteins form via condensation/peptide bonds · understand how primary structure determines secondary and tertiary structure; differences between globular and fibrous proteins and the bonds involved · know the molecular structure of a globular and a fibrous protein (haemoglobin, collagen) and how their structures relate to their functions