Chemical Composition Question

7/31/2019 Chemical Composition Question

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BIOLOGY MODULECHAPTER 4

CHEMICAL COMPOSITION IN THE CELL

WATER

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NUCLEIC ACID

- Store genetic information the form of a code-- basic units nucleotides

P

Q R

Deoxyribonucleic acid (DNA) Ribonucleic acid (RNA)

(4) polynucleotide strands

twisted around each other in the form of a

(5) . .

Can be found in (6).. ,

(7) ...and (8)...

(9) . strand polynucleotide .

Can be found in (10).,

(11) ....and (12)....

State P, Q and R :

(1) P : .

(2) Q : .

(3) R : .

Lubrication

The importance

..

Medium for biochemical

High cohesion

Moisture

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LIPIDS

- Consists of (13) . , (14) .. and (15) . .

- Types of lipids- (16)., (17)., (18) ., (19).

and steroids.

- Fats and oils are (20).

- Triglyceride is an (21).that is formed through the (22) . of one

molecule of (23).and three molecules of (24) .

Glycerol (25) Triglyceride (28)

- waxes on the (29) . of the epidermis of leaves, fruits and seeds

- (30) .. preventing the entry and evaporation of water

- sebum-excreted from oil glands contains wax that soften the skin

- Phospholipids-components in the formation of (31) .

- Steroids-cholesterol

- (32) . testosterone, oestrogen, progesterone

- Fats and oils- consists of one molecule (33) .and three molecules of

(34).

- fatty acids- consists of long (35) . chain with a different number carbon

atoms different fatty acids

(26)

(27)

3 H2O

Water

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Fats

Saturated fats Differences Unsaturated fats

36 The presence of doublebonds between carbon

atoms in fatty acids

40

37 Ability to react with anadditional hydrogen atom

41

38 Condition at roomtemperature

42

39Examples

43

CARBOHYDRATES

Fill in the blanks.

- Source of (44) .

- Consists of . (45), . (46) and . (47)

- Ratio of hydrogen atoms to oxygen atoms molecule is (48) .

-

Types of carbohydratesMonosaccharides Disaccharides Polysaccharides

G

Examples:(49) ...-in plants and fruits

(50)

-in sweet fruits and honey

(51) ...- in milk- reducing sugar

Glucose

Glucose

.. (52)- reducing sugar- malt sugar

Glucose(53)

(54) - (55)

.- cane sugar

-combination of hundreds of

monosaccharides- formed by the condensation of

(59)

-do not taste sweet and do not

crystallised

- (60) ... in water

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(79)

Glucose

56

(57) ..- (58)

..- milk sugar

Examples :

(61) ....

- in animals and yeast

(62) .....

- in plants

(63) ..

- cell walls of plants

Process of formation and breakdown

(64)(65)

PROTEINS

Fill in the blanks.

- made up of the elements (66) ., (67) ., (68) . and

(69)., (70) . and (71) .

- made up of monomers called (72) .

- A dipeptide consists of (73) .molecules of (74) . that are linked

together by a (75) .. through (76) ..

- Conversely, a (77) .can be broken down into by means of (78) ..

Protein StructuresPrimary structures Secondary structures Tertiary structures

- linear sequence of aminoacids in polypeptide chain

-polypeptide coiled to forman (81)

-helix(82)

-the overall three-dimensionalshape of a polypeptide chain

(85)

Examples : enzymes, hormones,antibodies, plasma protein

(80)

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Quarternary structures-folded into (83) .sheets

.. (84)

- the combination of two or moretertiary polypeptides that makes

up a protein(86)

ENZYMES

Fill in the blanks by using the words given.

biological speed up catalyst

- Enzymes are (92). .that (93) .biochemical reactionsin the cell.

Types of amino acid(20 amino acid)

(87) ..[9 amino acids]

-cannot be synthesised by thebody- obtained from the diet

- Why are animal proteins,first class proteins?(88)...

non-essential amino acids[(89) . amino acids]

-(90) synthesised by thebody- derived from other amino acids

- Why are plant proteins,second class proteins?(91)...

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The sites of enzyme synthesis

Production of extracellular enzymes

Intracellularenzymes

General Characteristics ofEnzymes

(96)

(98)

(100)

(97)

(99)

Substrate Enzyme

Lipid (101)(102) amylase(103) protease

(94)

(95)

Definition (105)

.

Examples :(106)

Extracellularenzymes

Examples :(108)

Definition (107)

The sites of protein synthesis[ somiRboes](104)...

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transported throughthe spaces

proteins wrapped in. (117) thatbud off from the sides of theN:.(118)

fuse with the membrane of the

O :..(120).

bud off from the. (121)membrane and

travel to the. (122)membrane

(113)K: .

(112)(a)L:

(109)O:

(111)M: ...................

(114)J: ...

Proteins/ enzymes are synthesized inK : ..(115)

(110)N: ..................................endoplasmic reticulum

N : ...(116)

L : .(119)

Secretory vesicles

Releasing the proteins outside the cell as[myzesne]. (123)

(112)(b)L: ...

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Lock and key mechanism

- Choose the suitable substrate for the enzyme and complete the schematic diagrambelow to show the mechanism of enzyme action on a suitable substrate

Enzyme Substrate

(125) (126)

Substrate

Enzyme + Substrate Enzyme-Substrate Complex

(127)

Product

Enzyme + Product

caietv ietsRearrange the jumbled upwords to the correct terms:active site(124)

-a distinctive shape thatcomplements its

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temperature (oC)

therateofenzymeactivity

therateofenzym

eactivity

pH

Lock and Key HypothesisConclusion :

128

129

130

FACTORS AFFECTING ENZYME ACTIVITY

Factors Explanations Complete the diagram

Temperature

(132) temperature

- reaction takes place slowly

(133) temperature

(37oC-40

oC)

- reaction at maximum rate

(134) temperature

(above 40oC)

- enzymes are denatured

- denaturation is irreversible

(135)

pH

optimum pH

- pH at which the rate of

reaction is at the maximum

- example :

Pepsin (136) .

Trypsin (137).

Amylase (138)..

- reversible

(139)

1 2 3 4 5 6 7 8 9 10

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Substrate concentration

therateofenzymea

ctivity

therateof

enzyme

activity

Enzyme concentration

Substrateconcentration

- the rate of reaction is directly

proportional to the substrate

concentration until the reaction

reaches a maximum rate

- an increase in substrate

concentration will speed up the

reaction until the reaction reaches

a (140)..

- after the maximum rate the

enzyme is said to be

(141)..

- limiting factors-

(142)

.

(143)

Enzymeconcentration

- an increase in enzyme

concentration will

(144) ..the rate ofreaction until the reaction reaches

a maximum rate

- limiting factor-

(145) .

(146)

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The uses of enzymes

Match the enzyme to its uses

Enzymes Uses

In detergents

(147)

- tenderise meat- skinning of fish- used to remove hair from

hides

Lipase

(148)

- to convert starch to sugarin the making of syrup

Amylase

(149)

- breaks down the cell wall

of the seaweeds(extracting algae jelly fromseaweeds/

- removal of seed coatsfrom cereal grain

Proteases

(150)

- is used in the ripening ofcheese

- to produce flavour incheese

- to break up fats in meatCellulases

(151)- effectively dissolve

proteins stains

The Importance of Chemical Composition in Cells

- Complete the table below

Chemicalcomponents

Function Consequence of defiency

Water(152) (157)

Lipids

(153) (158)

Carbohydrates(154) (159)

Proteins(155) (160)

Enzymes(156) (161)

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STRUCTURAL QUESTIONS:

1 (a) Enzymes is widely used in our daily life and industries.

Explain how enzymes act in :(i) helping to cook meat.

...

...

...

[2 marks]

(ii) extracting agar from seaweeds....

...

...

[3 marks]

2 Figure 1(a) shows a reaction catalysed by lipase.

Figure 1(a)

(a) (i) Label P,Q, R and S in Figure 1(a). [4 marks]

(ii) State two characteristics of P.

...

...

...

[2 marks]

Q:

P:

R: S:

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(b) (i) State the principle of enzymic reaction as shown in Figure 1(a)....

[1 mark]

(ii) What can you deduce about the enzyme lipase based on Figure1(a)?...

...

[1 mark]

(c) Enzymes are used widely in industries.State the use of lipase in food industry.....

[1 mark]

(d) The temperature at which a lipase reaction takes place is increased tomore than 60OC.State the effect on the quantity of the product. Explain your answer.

....

....

..

[2 marks]

(e) Figure 1(b) shows a box of washing powder.

Figure 1(b)

A housewife uses cold water to wash her clothes with brand X washingpowder. The cleaning is less effective.Using the above information, explain why.

....

....

....

[2 marks]

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3 (a) Diagram 2.1 shows a mechanism of an enzyme reaction.Draw the diagram in the spaces III and IV provided in Diagram 2.1to complete the mechanism of the enzyme reaction.

Diagram 2.1

(b) In a food preparation process, a housewife carries out thefollowing steps:Step 1 : Marinate pieces of meat with strips of unripe papaya in a

basin.

Step 2: Immerse the basin in a container filled with water at 40oCfor 30 minutes as Diagram 2.2 .

Diagram 2.2

Explain why the housewife carries out Step 1 and Step 2....

...

...

...

...

...

[4 marks]

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ESSAY QUESTIONS

4. Diagram shows the effect of a rise in temperature on the reaction rate of an enzyme.

(a) Based on the above graph:

(i) Explain why a rise in temperature increases the rate of reaction until it reaches an

optimum.

[ 5 marks]

(ii) Explain what causes the decrease in the rate of reaction when the temperature

exceeds the optimum temperature.

[ 5 marks]

(b) Enzymes are widely use in our homes and industries. Discuss how the enzymes areused in industries.

[10 marks ]

Enzymes are widely used in our daily life and industries.

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