04. Biological Molecules

• 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

• State that water is important as a solvent.

• 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

• 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)

• Describe the roles of water as a solvent in organisms with respect to digestion, excretion and transport