– e.g.

ion uptake by root hairs and uptake

of higher concentration using energy from of glucose by epithelial cells of villi and
respiration kidney tubules
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES
• Explain MS particles
how protein molecules move JOAN YUEN
across a membrane during active transport

4 Biological molecules
4.1 Biological molecules
Core Supplement
• List the chemical elements that make up:
– carbohydrates
– fats
– proteins
• State that large molecules are made from
smaller molecules, limited to:
– starch and glycogen from glucose
– cellulose from glucose
– proteins from amino acids
– fats and oils from fatty acids and glycerol
• Describe the use of:
– iodine solution to test for starch
– Benedict’s solution to test for reducing
sugars
– biuret test for proteins
– ethanol emulsion test for fats and oils
– DCPIP test for vitamin C
• Explain that different sequences of amino
acids give different shapes to protein
molecules
• Relate the shape and structure of protein
molecules to their function, limited to the
active site of enzymes and the binding site of
antibodies
continued

Back to contents page www.cie.org.uk/igcse 11

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Cambridge IGCSE Biology 0610 syllabus for 2019. Subject content

CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

4.1 Biological molecules continued

Core Supplement
• Describe the structure of DNA as:
– two strands coiled together to form a
double helix
– each strand contains chemicals called
bases
– cross-links between the strands are
formed by pairs of bases
– the bases always pair up in the same
way: A with T, and C with G (full names
are not required)
• State that water is important as a solvent • Describe the roles of water as a solvent
in organisms with respect to digestion,
excretion and transport

5 Enzymes
5.1 Enzymes
Core Supplement
• Define the term catalyst as a substance that
increases the rate of a chemical reaction and
is not changed by the reaction
• Define enzymes as proteins that function as
biological catalysts
• Describe why enzymes are important in all
living organisms in terms of reaction speed
necessary to sustain life
• Describe enzyme action with reference to • Explain enzyme action with reference to
the complementary shape of an enzyme and the active site, enzyme-substrate complex,
its substrate and the formation of a product substrate and product
(knowledge of the term active site is not • Explain the specificity of enzymes in terms
required) of the complementary shape and fit of the
active site with the substrate
• Investigate and describe the effect of • Explain the effect of changes in temperature
changes in temperature and pH on enzyme on enzyme activity in terms of kinetic energy,
activity shape and fit, frequency of effective collisions
and denaturation
• Explain the effect of changes in pH on
enzyme activity in terms of shape and fit and
denaturation

12 www.cie.org.uk/igcse Back to contents page

CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Biological Molecules
Compounds in living organisms

1. A nutrient is a substance which is needed for growth, repair and metabolism.

2. The three main nutrients are:

o ___________________________________________________
3. These nutrients are all examples of organic chemicals.

4. This means that they all contain ____________________atoms, covalently

bonded to the atoms of other elements.

Elements Carbon, Hydrogen Oxygen Nitrogen

C ,H ,O ,N

Carbohydrate

Lipid

Protein

Biological Molecules

1. Carbohydrates, proteins and lipids are biological molecules.

2. They are large molecules(polymer) made from many small molecules called
_____________joining together
3. They can be detected using chemical and physical tests.

Monomers Polymer
Glucose

Glucose

Glucose

Amino acid

Fatty acid and glycerol

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4
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Carbohydrate

Monosaccharide

Disaccharide

Polysaccharide

Function of carbohydrate: (2m)

______________________________________________________________

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Fats

Basic Unit

( monomer)

1. Lipids are divided into FATS (solids at room temperature) and OILS (liquids at
room temperature)

Function of fats : (3m)

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Proteins

Basic Unit

( monomer)

1. There are about _______________different amino acids

2. They all contain the same basic structure but the ‘R’ group is different for
each one

General structure of amino acids

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Dipeptide ü 2 amino acid joined together will form a

________________________

Polypeptide ü Many amino acid joined together will form a

________________________
ü Polypeptides chain fold to form 3-dimensional
shape protein.

3. The amino acids can be ________________________in any order, resulting

in hundreds of thousands of different proteins
4. Even a small difference in the order of the amino acids results in a different
protein being formed

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Protein Shape

1. There are thousands of ___________________proteins in the human body

and other organisms, such as:

2. Many of these proteins are different ___________________and the

___________________often has an important effect on the
___________________of the protein
3. For example:

ü Enzyme have ___________________

ü where another molecule ___________________into the enzyme in

order for a reaction to take place
ü If the shape of the ___________________must be
___________________to the ___________________for a
reaction to take place
ü Every enzyme has a DIFFERENT shaped active site

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Enzyme, substrate and product

Substrate enzyme product

Function of protein: (2m)

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

DNA Structure

1. DNA, or ___________________
2. It is found in the ___________________of the cell
3. It consists of TWO strands of DNA wound around each other in what is
called a ___________________
4. The DNA made up of nucleotide
5. All nucleotides contain:

6. There are four different bases:

ü A
ü C
ü T
ü G

7. The bases always pair up in the

same way:

Ö A always pairs with _________

Ö C always pairs with _________

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Importance as a Solvent

1. Water is important for all living organisms as :

Ö many substances are able to ______________in it

Ö It is a ______________

Role within Organisms

Water is important as a SOLVENT in the following situations within organisms:

1. Dissolved substances can be easily dissolve and ______________around organisms

o Dissolved nutrients in the blood, transported by blood to all parts of body

o Dissolved ions in the xylem , transported by water in xylem vessel to all parts of
the plant
o urea and salts can dissolve in water
o makes them easy to remove from the body in ______________

2. Water is also an important part of the cytoplasm and plays a role :

o ensuring ______________ reactions can happen as necessary in cells

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

1 Small molecules are used as the basic units in the synthesis of large food molecules.

Which statement is correct?

A Amino acids are basic units of carbohydrates.

B Fatty acids are basic units of glycogen.
C Glycerol is a basic unit of oils.
D Simple sugar is a basic unit of protein.

2 When a substance is added to meat, amino acids are produced.

What is this substance?

A a hormone
B an enzyme
C an oil
D water

3 The diagram shows part of a protein molecule.

What does X represent?

A amino acid
B fatty acid
C glycerol
D sugar

14
 C brick red black blue
D A* BIOLOGY
CAMBRIDGE brick red brown MOLECULESblue
BIOLOGICAL MS JOAN YUEN

5 What are the smaller basic units of starch and glycogen molecules?

starch glycogen

A amino acids fatty acids and glycerol

B amino acids simple sugars
C simple sugars fatty acids and glycerol
D simple sugars simple sugars

The diagram represents a protein molecule.

What do the small circles represent?

A amino acids
B fatty acids
C glycerol
D simple sugars

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Which row shows the elements and basic units that are used in the construction of large food
molecules?

food molecules elements basic units

A fats carbon, hydrogen, oxygen, nitrogen glucose

B fats carbon, hydrogen, oxygen, nitrogen glycerol
C starch carbon, hydrogen, oxygen glucose
D starch carbon, hydrogen, oxygen glycerol

Which nutrient produces a purple colour when mixed with biuret solution?

A fat
B protein
C reducing sugar
D starch

Which simple molecules are the basic units of protein?

A amino acids
B fatty acids
C sugars
D vitamins

1 Which food-testing reagent shows a positive result when it turns from blue to purple?

A Benedict’s solution
B biuret reagent
C ethanol
D iodine solution

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN
2 Nutrients are made up of smaller basic units. Nutrients can be identified by food tests.
13
1 The diagram
When shows
solution X is two food
tested molecules
with before and
iodine solution, after theycolour
a blue-black have been digested by enzymes.
is observed.
Which nutrient is a protein?
A different solution, Y, is added to a new sample of solution X and the mixture is shaken and left
R
nutrient
for 30 minutessmaller basic
at 40 °C. Whenunits food
tested with iodine testP an orange-brown colour is observed.
solution,
A are solutions
What amino acids
X and Y? Benedict’s test Q
B amino acids biuret test S
X Y
C sugars Benedict’s test
AD altose sugars a la
maltose biuret test
before after
B altose l a
21 Which
What
C identifies the products
pair of starch
substances ofafat digestion?
la in the phloem?
is transported

AA DP and acids
amino R starch P andl Sa
and Bprotein C Q and R D Q and S

B amino acids and sucrose

1 Four foods were tested for each of the following nutrients:
C protein and starch
1 fatcorrectly
Which row (using ethanol);
identifies the chemical elements found in proteins?
D starch and sucrose
protein (using the biuret test);
carbon hydrogen
reducing sugar oxygensolution),
(using Benedict’s nitrogen
22 Water is a good solvent.
A
Which food!contains protein
! and fat? ! ! key
What does this mean?
B ! ! ! " != present
A It dissolves well in many other substances.
C ! " ! " "= absent
B It flows easily through! vessels.
D " " !
C It is permeable to gases.
D Many substances dissolve well in it.

23 What does the digestion of starch produce?

A fatty acids
B glucose
C mineral salts
D water

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

2 The diagram shows part of a starch molecule.

Which diagram shows this molecule after it has been completely digested?

18
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Food test

Nutrient Food test Positive test

Reducing
sugar
ü Add __________________in a test
tube( liquid form).
ü Then add 2cm3 of
____________________________________
into the food sample
ü __________________at 60 – 70 °c in water
bath for 5 minutes

starch

ü Add __________________in a test tube( liquid

form).
ü Add 2 cm3
of________________________________to
the food sample

Protein

ü Add 2cm3 of food sample in a test tube( liquid

form).
ü Add 2 cm3 of__________________to the
food sample

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

Lipid

ü Add 2cm3 of food sample in a test tube( liquid

form).
ü Food sample is mixed with 2cm3 of
__________________and shaken.
ü Then add 2 cm3 of __________________to
the mixture

Summary table

21
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

2 Which solutions are used for testing for protein, reducing sugar and starch?

2 The diagram shows part of a starch molecule.

4 Four different foods were tested for their composition.

The results are shown in the table.

Which diagram shows this molecule after it has been completely digested?
Which food contains protein but not reducing sugar or starch?

Benedict’s test iodine test biuret test

A A blue
lue black purple
B blue
lue brown purple
C brick red black blue
D brick red brown blue
B

5 What are the smaller basic units of starch and glycogen molecules?

C starch glycogen

A amino acids fatty acids and glycerol

B amino acids simple sugars
D C simple sugars fatty acids and glycerol
D simple sugars simple sugars

The diagram represents a protein molecule.

What do the small circles represent?

A amino acids
B fatty acids
C glycerol
22
D simple sugars
 B fats carbon, hydrogen, oxygen, nitrogen glycerol
C starch carbon, hydrogen, oxygen glucose
CAMBRIDGE
D
A* BIOLOGY
starch
BIOLOGICAL MOLECULES
carbon, hydrogen, oxygen
MS JOAN YUEN
glycerol

Which nutrient produces a purple colour when mixed with biuret solution?

A fat
B protein
C reducing sugar
D starch

Which simple molecules are the basic units of protein?

A amino acids
B fatty acids
C sugars
D vitamins

1 Which food-testing reagent shows a positive result when it turns from blue to purple?

A Benedict’s solution
B biuret reagent
C ethanol
D iodine solution

23
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

11 The diagram shows two food tests carried out on solution X.

test 1 test 2

biuret Benedict’s
solution solution
red
colour

heat

solution X purple solution X

colour

Which nutrients are present in solution X?

A protein and starch

B protein and sugar
C starch and fat
D starch and sugar

12 The data show the concentrations of sugar and starch in an onion.

total sugar including

starch
reducing sugar
/ g per 100g
/ g per 100g

3.7
. .

The onion is tested with Benedict’s solution and iodine solution.

Which set of results is correct?

Benedict’s iodine
solution solution

A blue
lue blue-b
B lue
blue b
C brick red blue-black
D brick red brown

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CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

13 The diagram shows two food molecules before and after they have been digested by enzymes.

R
P

Q
S

before after

What identifies the products of fat digestion?

A P and R B P and S C Q and R D Q and S

1 Four foods were tested for each of the following nutrients:

fat (using ethanol);

protein (using the biuret test);
reducing sugar (using Benedict’s solution),

Which food contains protein and fat?

1 When solution X is tested with iodine solution, a blue-black colour is observed.

A different solution, Y, is added to a new sample of solution X and the mixture is shaken and left
for 30 minutes at 40 °C. When tested with iodine solution, an orange-brown colour is observed.

What are solutions X and Y?

X Y

A maltose
altose a la
B altose l a
C starch a la
D starch l a

1 Which row correctly identifies the chemical elements found in proteins?

carbon hydrogen oxygen25 nitrogen

A ! ! ! ! key
B ! ! ! " != present
C ! " ! " "= absent
D " ! " !
CAMBRIDGE A* BIOLOGY BIOLOGICAL MOLECULES MS JOAN YUEN

2 Nutrients are made up of smaller basic units. Nutrients can be identified by food tests.

Which nutrient is a protein?

nutrient smaller basic units food test

A amino acids Benedict’s test

B amino acids biuret test
C sugars Benedict’s test
D sugars biuret test

21 Which pair of substances is transported in the phloem?

A amino acids and protein

B amino acids and sucrose
C protein and starch
D starch and sucrose

22 Water is a good solvent.

What does this mean?

A It dissolves well in many other substances.

B It flows easily through vessels.
C It is permeable to gases.
D Many substances dissolve well in it.

23 What does the digestion of starch produce?

A fatty acids
B glucose
C mineral salts
D water

26