Biochemistry Activities and exercises

Module 1

EXERCISES

1. Explain what happens during photosynthesis.

Sunlight, water and carbon dioxide is absorbed by the cells of the plant which undergo a process of
converting them to energy for the plant’s growth and releases its by-products to nature

During photosynthesis, plants use sunlight, water and carbon dioxide to produce glucose (energy)
and oxygen. The process occurs in the chloroplasts of plant cells and can be summarized by the
following chemical equation: 6CO2 + 6H2O + light energy → C6H12O6 + 6O2.

2. Where do biological molecules originate?

From living and biological creatures as primary building blocks of life, it can also occur in an abiotic
way where the necessary building blocks comes from non-living creatures or matter in general

3. How many molecules of water are needed to completely hydrolyze a polymer that is
twelve monomers long?

To completely hydrolyze a polymer that is twelve monomers long, eleven molecules of water are
needed. This is because hydrolysis involves breaking the bonds between monomers by adding a
molecule of water to each bond. Since there are eleven bonds between twelve monomers, eleven
molecules of water are required for complete hydrolysis.

ANALYSIS

1. Interpret this statement: “Carbon dioxide is an energy-poor molecule, but glucose is an

energy-rich molecule.”
This statement means that carbon dioxide (CO2) is a molecule that does not contain much energy
that can be used by living organisms partly because it is often a by-product of biochemical processes.
On the other hand, glucose (C6H12O6) is a molecule that contains a lot of energy that can be
released and used by living organisms. When glucose is broken down in the body, it releases energy
that can be used to do work

APPLICATION

1. Make an analogy between parts of a cell and those of real-world or imaginary system
(examples: factory, town, or city). Draw your chosen system.

1. The cell wall of a plant cell can be compared to the walls of Sparta, which were its warriors.
Just as the cell wall provides structure and protection to the cell, the warriors of Sparta
provided structure and protection to the city.
 2. The nucleus serves as a cell’s headquarters, where it stores genetic information in the form
of DNA. This can be compared to the ruling council of Sparta, which made decisions and
directed the actions of the city.

3. The mitochondria, which converts glucose into ATP, can be compared to the farms and
fields surrounding Sparta that provided food and energy for its citizens.

4. The Golgi apparatus, which stores material before it leaves a cell, can be compared to the
markets and storehouses of Sparta that stored goods before they were traded or used.

2. if you eat a piece of fish, what reactions must occur for the amino acid monomers in the
protein of the fish to be converted to new proteins in your body?
When you eat a piece of fish, your body breaks down the protein in the fish into tiny building blocks
called amino acids. These amino acids are then used to build new proteins in your body. It’s like
taking apart a big LEGO castle and using the bricks to build a new LEGO house or even a LEGO village

REFLECTIVE ANALYSIS

Encircle the emoji that reflects your feelings towards the topic of the module. Below it, write about
what you learn and feel about the topic.

Module 2

1. Choose 3 food labels from different food products. Take pictures of the food/snack label and

their nutritional facts.

2. Answer the guide questions below.

Guide Questions:

1. How many servings are in the food pack or container? Specify the food/snack.

For Eden Cheese there is 5 servings per package

For Goya Double Hazelnut there is 17 servings per package
For Skippy Crunchy Peanut Butter there is about 14 servings per container

2. Would you agree that the specified amount of food you would consume per serving is reasonable?
How many total food calories are in each specific container?
The specified amount of servings are reasonable and understandable in terms of taste like for eden
cheese that 5 servings might amount to 5 thick slices of cheese that will certainly give a strong
cheese flavor as intended by the package or that cheesilicious milky goodness it guarantees and so
for Goya and Skippy spreads. Each of the food items has 90 kcal for the cheese, 1123 kcal for the
hazelnut spread and for the peanut butter there is 196 kcal...

3. How much fat is present in one serving? What kind of fat?

There is a total of 7g of fat in one 30 gram serving of Eden Cheese which is a mix of saturated fat and
transfat from vegetable and milk derivatives while there is a total of 7.3g of fat per 20 gram servings
of Goya Double Hazelnut spread and for Skippy Crunchy Peanut butter there is a total of 16g of Fat
per 2tbsp or 32g serving of the peanut butter and for one the two latter spreads have relatively low
level of trans-fat and saturated fats just about a ratio of 3-5g of saturated fat to <1.5 trans-fat, yet
the labels show they have a high fat content

4. What is the importance of consuming fats in our diet?

Fats are macronutrients that gives us energy in the most concentrated for and it is necessary for our
diet as they’re structural building blocks of your body. They are the primary component of cell
membranes and play an essential role in regulating our cells’ activity

5. How much carbohydrates are present in one serving?

There is 4grams of Carbs per serving in Eden Cheese, 10g for Goya, and 6g for Skippy Peanut butter.

6. What kind of carbohydrates are in each pack? What is the importance of consuming
carbohydrates in our diet?
In each pack the Carbs are composed of Dietary fibre and sugars

7. Decide on whether this food sample can be eaten often or sparingly. Justify your answer.

Typically these are bread fillings and spreads considering the high sugar content of chocolate
spreads like goya and high fat content in Peanut butter like skippy it should be considerable for some
to sparingly consume such products on their own and for some healthier options per se one can
totally enjoy cheese in bread any time

1. What are the 3 types of carbohydrates? The three types of carbohydrates are:

a) Monosaccharides b) Disaccharides c) Polysaccharides

2. What are 3 functions of carbohydrates in animals and humans? Functions of carbohydrates

in animals and humans include: a) Energy Source b) Structural Support c) Glycogen Storage

3. What are the 3 functions of carbohydrates in plants? Functions of carbohydrates in plants

include: a) Photosynthesis b) Structural Support c) Storage

4. How many calories of energy are in a gram of carbohydrates?______

There are approximately 4 calories of energy in a gram of carbohydrates.

5. Draw the 4 major monosaccharides:

d-glucose:

l-glucose:

d-galactose:

d-fructose:
What are the function and uses of the following:

 d-glucose: It is the primary source of energy for cellular processes and is utilized in various
metabolic pathways. It is also involved in the regulation of blood sugar levels.

 d-galactose: It is primarily found in lactose, a disaccharide present in milk. It is metabolized

in the body and serves as an energy source.

 d-fructose: It is a natural sugar found in fruits, honey, and certain vegetables. It is often used
as a sweetener in processed foods and beverages.

7. In the spaces below, list the three major disaccharides and their uses or functions:

 Sucrose: Function/Use: It is commonly known as table sugar and is used as a sweetener in

food and beverages.

 Lactose: Function/Use: It is the sugar found in milk and dairy products and serves as a source
of energy for infants.

 Maltose: Function/Use: It is produced during the digestion of starch and is found in

germinating seeds. It is used in brewing and fermentation processes.

8. For each of the disaccharides, write the two monosaccharides that make them up:

 Sucrose: Glucose + Fructose

 Lactose: Glucose + Galactose

 Maltose: Glucose + Glucose

 9.

Polysaccharide Function/Use Structure

Composed of glucose monomers linked by α-1,4-

Starch Storage polysaccharide in glycosidic bonds
plants
Two forms:
Provides long-term energy
reserve - Amylose: Linear chain of glucose units

- Amylopectin: Branched structure with α-1,4 and α-1,6 bonds

Storage
polysaccharide in
Glycogen animals Composed of glucose monomers linked by α-1,4-glycosidic bonds

Serves as a short-
term energy reserve Highly branched structure with α-1,6-glycosidic bonds

Particularly found in liver and Composed of glucose monomers linked by β-1,4-glycosidic

Cellulose muscles a structural bonds
polysaccharide in plant cell
walls, provides rigidity and Linear polymer with hydrogen bonding between adjacent
strength to cells chains

Forms strong and stable fibrillar structure

10. Which monosaccharide makes up the 3 polysaccharides?

glucose.
11. List the three monosaccharides in order of sweetness, with the sweetest first:
a) Fructose
b) Glucose c
Galactose
12. List the three disaccharides in order of sweetness, with the sweetest first:
a) Sucrose
b) Maltose
c) Lactose
13. What is the sweetest artificial sweetener? aspartame.
14. How many pounds of sugar does the average American consume?
 The average American consumes around 152 pounds of sugar per year, according to data.
15. What is a reducing sugar?
A reducing sugar is a sugar that is capable of reducing other substances, such as certain metal
ions. It does so by donating electrons in a chemical reaction. Reducing sugars have a free or
potentially free aldehyde or ketone group.
16. What is the name of the reaction where all mono, di, and polysaccharides are produced? The
name of the reaction where all mono, di, and polysaccharides are produced is dehydration
synthesis or condensation reaction. It involves the removal of a water molecule to form a
glycosidic bond between monosaccharide units.
17. Which mono and disaccharides are reducing sugars? Monosaccharides such as glucose and
fructose are reducing sugars. Among disaccharides, maltose and lactose are reducing sugars.
18. What is the name of the bond formed between two monosaccharides to make a
disaccharide? The bond formed between two monosaccharides to make a disaccharide is
called a glycosidic bond.
19. What is the name of the bond formed when a monosaccharide forms a closed ring? The bond
formed when a monosaccharide forms a closed ring is called a glycosidic linkage or
hemiacetal linkage
20. What are the bonds between glucose molecules in starch that our body has an enzyme for
and can digest? The bonds between glucose molecules in starch that our body has an enzyme
for and can digest are α-1,4-glycosidic bonds
21. What are the bonds between glucose molecules in cellulose that our body has an enzyme for
and cannot digest?
The bonds between glucose molecules in cellulose that our body has an enzyme for and
cannot digest are β-1,4-glycosidic bonds. This is the reason why we can just eat trees like
herbivores do

Module 3

Lipids

1. What are the 3 major groups/types of lipids, and what are their main functions? List the
three groups of lipids. What are the main functions of each type of lipid?

a. Triglycerides: Triglycerides are the most common type of lipid found in the body. Their main
function is to store energy. They serve as a long-term energy reserve in adipose tissue, providing a
concentrated source of calories.

b. Phospholipids: Phospholipids are a major component of cell membranes. They consist of a

hydrophilic (water-loving) head and two hydrophobic (water-repelling) tails. Their main function is to
form a lipid bilayer that creates a barrier between the cell and its external environment.

c. Steroids: Steroids are lipids that have a distinctive four-ring structure. They have various functions
in the body, including serving as chemical messengers (such as hormones) and playing a role in
maintaining the fluidity and integrity of cell membranes.
 2. Lipids are not polymers, but they are organic macromolecules. The three main types vary in
chemical structure. But what common characteristics do all lipids have that result in placing
these three diverse groups of molecules in the same class of Organic Molecules (i.e., Lipids)?

All lipids share common characteristics that classify them as organic molecules as Lipids are
hydrophobic, having a low affinity for water and not dissolving in it. They consist of carbon,
hydrogen, and oxygen atoms, with a higher proportion of carbon and hydrogen. Despite their
diverse structures and functions, lipids are generally insoluble in water due to their nonpolar nature.

3. What causes fatty acids to be saturated and unsaturated?

The saturation of fatty acids refers to the presence or absence of double bonds between carbon
atoms in the hydrocarbon chain.

 Saturated fatty acids have no double bonds and have the maximum number of hydrogen
atoms bonded to each carbon atom. They are "saturated" with hydrogen. Saturated fats are
typically solid at room temperature and are commonly found in animal products such as
butter and lard.

 Unsaturated fatty acids have one or more double bonds in the hydrocarbon chain. These
double bonds create kinks or bends in the chain and prevent the maximum number of
hydrogen atoms from bonding to the carbon atoms. Unsaturated fats are typically liquid at
room temperature and are commonly found in plant-based oils.

4. What does it mean that lipids are nonpolar, and how does this affect their relationship with
water?

Lipids being nonpolar means that they lack a net charge and do not readily interact with water
molecules. This nonpolar nature of lipids is due to their hydrophobic characteristics. When lipids
come into contact with water, they tend to aggregate and separate from the water, forming distinct
droplets or layers. This is because the polar water molecules form hydrogen bonds with each other,
excluding the nonpolar lipid molecules.

The inability of lipids to mix or dissolve in water is the basis for their relationship with water. Lipids
tend to aggregate together and form separate structures in order to minimize their contact with
water. This property is essential for the formation of cell membranes, where lipids arrange
themselves into bilayers, with their hydrophilic heads facing the watery environment and their
hydrophobic tails shielded from water.
5-8 For the three examples below, write the kind of lipid shown. For oils, specify saturated and
unsaturated fats.

5. Phospholipid bilayer: Phospholipids are the type of lipid shown in a phospholipid bilayer. They
have a hydrophilic head and hydrophobic tails, forming a double-layered structure that makes up
cell membranes.

6 Vegetable Oil: Vegetable oil is primarily composed of triglycerides, which are a type of lipid.
Vegetable oils predominantly contain unsaturated fats, making them liquid at room temperature.

7 Wax candles: Waxes are lipids that are solid at room temperature. The specific composition of
waxes in candles may vary, but they are generally composed of long-chain saturated fats

8 Fats are used in living organisms for multiple purposes. Circle the appropriate answer(s).

a. as semi-permeable biological membranes.

b. to store energy.

c. to give plants rigidity.

d. as chemical messengers.

e. A & C

f. A & B

g. C & D

h. A, B & C

i. B, C & D

j. A, B & D

9. Is butter a saturated or unsaturated fat? Is margarine a saturated or unsaturated fat? Which is

better for your diet/health and why?

Butter is primarily a saturated fat. Margarine can be either saturated or unsaturated, depending on
the formulation and generally in terms of health it is recommended to limit saturated fat intake, like
butter, to reduce the risk of heart disease. Unsaturated fats found in margarines and vegetable oils,
especially those high in monounsaturated and polyunsaturated fats (like olive oil or canola oil), are
healthier choices that can lower bad cholesterol levels and reduce heart disease risk. Moderation
and balance in fat consumption are important, as fats are high in calories. When choosing margarine,
opt for options low in trans fats and hydrogenated oils

10. Label the following parts of a Phospholipid in the boxes provided: Two fatty acid

chains, glycerol, phosphate group and choline. Identify which part of the molecule is
polar (hydrophilic) and which part is nonpolar (hydrophobic)

11. Circle the parts of the molecule that need to combine through dehydration synthesis to form a
saturated fat. Label which are fatty acids and which is glycerol.
Saturated

Saturated

Saturated

Saturated

Saturated

Saturated

Glycerol

Fatty acids

Encircled Parts are the ones needed to Combine