2c- bio molecule

Question 1

What are the main elements found in carbohydrates, proteins, and lipids?

Answer 1

A: The main elements are:

Carbohydrates: Carbon (C), Hydrogen (H), Oxygen (O)

Proteins: Carbon (C), Hydrogen (H), Oxygen (O), Nitrogen (N)

Lipids (Fats and Oils): Carbon (C), Hydrogen (H), Oxygen (O)

Question 2

What is the structure of carbohydrates, proteins, and lipids?

Answer 2

Carbohydrates: Made of simple sugars (e.g., glucose), which join together to form starch or glycogen.

Proteins: Composed of amino acids linked in long chains, folded into specific shapes.

Lipids: Consist of glycerol bonded to three fatty acids.

Question 3

How do you test for glucose, starch, protein, and fat in food samples?

Answer 3

Glucose: Benedict’s solution turns from blue to brick-red when heated.

Starch: Iodine solution turns from brown to blue-black.

Protein: Biuret solution turns from blue to purple.

Fat: Ethanol emulsion test creates a cloudy white layer.

Question 4

What is the role of enzymes in metabolic reactions?

Answer 4

Enzymes are biological catalysts that speed up reactions by lowering activation energy. Each enzyme has an active site that binds to a specific substrate, forming an enzyme-substrate complex.

Question 5

How does temperature affect enzyme function?

Answer 5

A: As temperature increases, enzyme activity increases until the optimum temperature is reached. Beyond this, enzymes denature, losing their shape and function.

Question 6

How does pH affect enzyme activity?

Answer 6

A: Each enzyme has an optimum pH. A pH that is too high or too low can alter the active site’s shape, reducing enzyme activity.

Question 7

Practical: Investigate how temperature affects enzyme activity using amylase and starch.

Answer 7

Measure the time taken for iodine to remain orange, indicating starch breakdown.

Question 8

basic building blocks:

Answer 8

Carbohydrates → Simple sugars

Proteins → Amino acids

Lipids → Fatty acids + Glycerol