M4 Bio Biological Molecules

Starter – Brainstorm
What are the main elements that

make up the human body?
4%
3%
n si on: do
e 10%
Ext lecules
a t mo ments
Wh se ele the
h e i n
t w it h
m
for body?
18%
65%
Wednesday, 10 October 2018
Structure of Biological
Molecules
Wednesday, 10 October 2018
Lesson Objectives:
K: Structures of carbohydrates, proteins, lipids, water, DNA
U: Students will be able to explain the functions of

carbohydrates, proteins, lipids, water, DNA
in order to relate with its structures
D: Students will conduct food tests in order to investigate the

presence of specific macromolecules
BIOLOGICAL MOLECULES
Biological molecules are important in
organisms to build structures and for use
in metabolic reactions.
Large molecules are made when many
smaller molecules bind together.
Large molecules are made from smaller
molecules:
– starch and glycogen from glucose
– cellulose from glucose
– proteins from amino acids
– fats and oils from fatty acids and
glycerol
Triple Prep
• Briefly describe the problems associated
with:
– A lack of protein in your diet
– Too much fats and oils
– Too much sugar
– A lack of dietary fibre (cellulose)
Ex
Na tensi
Carbohydrates m o
sim e anot n:
fou ple su her
nd g
in f ar
ruit
• Long chains of simple sugars
• Glucose is a simple sugar
(monosaccharide)
• When 2 glucose join together maltose is
formed (disaccharide)
• When lots of glucose join together
starch, glycogen or cellulose is formed
(polysaccharide)
Glycosidic bonds
CARBOHYDRATES
Carbohydrates are made up of many sugar molecules, containing carbon, hydrogen
and oxygen atoms.
Glucose is a small sugar molecule.
When many glucose molecules bind together in a chain cellulose, starch and glycogen
can be made.
Cellulose is used for structure and makes up plant cell walls.
Whereas starch and glucose are stored in cells and used in respiration to provide
energy for the organism.
Starch is stored in plants, whereas glycogen is stored in animals.

Ex t
Wh ensio
Lipids bet
a
dif t’s th :
f
wee erenc e
n
nf e
oils a t sa
? nd
• Most lipids in the body are made up of

triglycerides
• Their basic unit is 1x glycerol and 3x
fatty acids
• The fatty acids vary in size and
structure
1 x Glycerol 3 x fatty acids
Ester bonds
LIPIDS
Fats and oils are made up of glycerol and fatty acids, which
contain carbon, hydrogen and oxygen.
Fats have a variety of roles in organisms including insulation,
energy, waterproofing, structure and protection around delicate
organs.
Wh Ex
ich tensi
do extra on:
R
Proteins con ALL p elem
ta r
and in tha oteins nt
e
lipi t
ds c a r b
d on s
’t?
• Long chains of amino acids
• There are over 20 different amino acids
• The amino acids can be arranged in any

order, resulting in hundreds of
thousands different proteins
• When amino acids join together
proteins are formed
Peptide bonds
PROTEINS
Proteins are made up of nitrogen, carbon, hydrogen, oxygen and sulphur.
These elements make up amino acids, which bind together in a chain to make
proteins.
Different arrangements of amino acids make up different proteins and form different
shapes.
Enzymes are proteins; each enzyme’s active site has a specific shape, allowing it to
bind to a specific substrate molecule to catalyze metabolic reactions.
Antibodies also have a specific shape, formed by a specific sequence of amino acids.
This allows them to bind to antigens on foreign pathogens to kill them.

Triple Task:
Peer
a ss e
t a sk s s
1. Draw a model of a carbohydrate, fat

and protein in your books
2. Name the biological molecule
3. Label the monomer subunits within the
molecule
4. Brief description of the molecules
function
5. State the names of the elements from
within the biological molecules
6. State the location and name of
chemical bonds.
DoubleTask:
Peer
a ss e
t a sk s s
1. Make a model of a carbohydrate, fat and

protein using the shapes provided.
Glue models into exercise book.
2. Name the biological molecule
3. Label the monomer subunits within the
molecule
4. Brief description of the molecules
function
5. State the names of the elements from
within the biological molecules
6. State the location and name of chemical
bonds.
Plenary
Use your marking grid to peer
assess someone else’s work and leave
it with them.
Criteria Details Achieved
Diagram See white board.
Function Main fuel for supplying cells with energy via respiration
Name of monomers Simple sugars. Eg glucose
Name of polymer Polysaccharides. Eg Starch and Glycogen and Cellulose
Location of chemical bond Between each sugar unit.
Name of chemical bond Glycosidic bond
Elements present Carbon. Hydrogen. Oxygen

Starter
• Get your whiteboards ready to answer
the following questions:
• Keep a tally in the bottom corner of how

many questions you answer correctly
(it’s out of 3)
The name’s Bond….
…but which Bond???
Name the bond formed when amino acids

join together
PEPTIDE BOND
Name the bond formed when glucose

molecules join together
GLYCOSIDIC BOND
Name the bond formed between a glycerol

molecule and the fatty acids
ESTER BOND
WATER
Water is an important molecule that is a major component of cells.
It acts as a solvent in which chemical reactions occur, helps to maintain a constant

temperature in the body, and is a metabolite.
Water is needed for digestion to provide a medium for enzymes to act in and to allow
free passage of digestive products, so they can be absorbed into the blood.
It also allows soluble molecules, such as the products of digestion, to be transported

around the body and through cell membranes.
It also transports waste products such as urea and carbon dioxide to be excreted.
DNA
DNA is composed of two strands coiled around each other to
form a double helix.
Each strand is made up of a sugar backbone with bases
attached.
These bases bind to bases on the other strand to form cross-
links when they are wound together.
There are four types of base: G, C, A and T. G always binds to C
and A always binds to T.
STARCH
Starch - add iodine solution to the sample. A colour change to
blue-black indicates the presence of starch.
REDUCING SUGARS
Reducing sugars - Glucose is a reducing sugar.
Glucose and other reducing sugars are detected using
Benedict’s solution.
Benedict’s solution contains copper sulphate which makes it
blue.
When a reducing sugar is added to the Benedict’s solution
and heated to 80°C, the Cu2+ ions are reduced to an
insoluble brick red copper (I) oxide.
PROTEINS
Proteins - The sample solution is placed in a test tube with an
equal amount of sodium hydroxide solution.
Add a few drops of dilute copper II sulphate solution, if the

sample turns purple, a protein is present in the sample.
If it remains blue, no protein is present. This test is known as

the biuret test.
FATS AND OILS
Fats and oils - place sample in a test tube and add ethanol.
Shake tube to dissolve any fats and oils. Add water and shake
gently.
If the sample contains fats or oils, it will turn cloudy white.
This test is known as the emulsion test.

VITAMIN C
Vitamin C - Add DCPIP solution to a test tube, this is a blue
colour.
Add the sample and shake gently.
If the DCPIP becomes colourless, vitamin C is present.

M4 Bio Biological Molecules

Uploaded by

Copyright:

Available Formats

M4 Bio Biological Molecules

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

M4 Bio Biological Molecules

Uploaded by

Copyright:

Available Formats

Starter – Brainstorm

What are the main elements that

U: Students will be able to explain the functions of

D: Students will conduct food tests in order to investigate the

Glucose is a small sugar molecule.

Cellulose is used for structure and makes up plant cell walls.

Starch is stored in plants, whereas glycogen is stored in animals.

• Most lipids in the body are made up of

• The amino acids can be arranged in any

This allows them to bind to antigens on foreign pathogens to kill them.

1. Draw a model of a carbohydrate, fat

1. Make a model of a carbohydrate, fat and

Name of monomers Simple sugars. Eg glucose

Name of polymer Polysaccharides. Eg Starch and Glycogen and Cellulose

Location of chemical bond Between each sugar unit.

Name of chemical bond Glycosidic bond

Elements present Carbon. Hydrogen. Oxygen

• Keep a tally in the bottom corner of how

Name the bond formed when amino acids

Name the bond formed when glucose

Name the bond formed between a glycerol

It acts as a solvent in which chemical reactions occur, helps to maintain a constant

It also allows soluble molecules, such as the products of digestion, to be transported

Add a few drops of dilute copper II sulphate solution, if the

If it remains blue, no protein is present. This test is known as

If the sample contains fats or oils, it will turn cloudy white.

This test is known as the emulsion test.

Add the sample and shake gently.

If the DCPIP becomes colourless, vitamin C is present.

You might also like