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carbohydrates
proteins
These nutrients are all examples of organic chemicals. This means that
they all contain carbon atoms, covalently bonded to the atoms of other
elements.
Carbon, C
Hydrogen, H
Oxygen, O
Nitrogen, N
Carbohydrate
Lipid
Protein
You can see from the table that these nutrients contain carbon, hydrogen
and oxygen.
Proteins also contain nitrogen, and sometimes sulfur.
Also, note that these nutrients contain hydrogen atoms, H, and not
hydrogen gas, H2.
Carbohydrates
The basic units of carbohydrates are simple sugars, such as glucose and
fructose. These are also called monosaccharides.
Monosaccharides
Glucose and fructose have the same molecular formula, C6H12O6. However,
their structure is different.
Disaccharides
Sucrose is a disaccharide. It consists of two monosaccharides, glucose
and fructose, joined together.
Polysaccharides
Lipids are fats and oils. Lipids are large molecules made from smaller
units of fatty acids and glycerol.
In the diagram, you can see how three long chains of carbon atoms are
attached to a glycerol molecule, with its three carbon atoms. Together
they combine to make one lipid molecule.
Proteins
Proteins are large molecules made from smaller units of amino acids.
Nucleic Acids
Nucleic Acids that make up DNA and RNA are also biological Molecules. Like many biological molecules nucleic
acids are polymers, long molecules formed of repeating units. With nucleic acids, the repeating unit is the
nucleotide. A nucleotide consists of a five carbon sugar, a nitrogen containing base and a phosphate group. The
two primary kinds of nucleic acids, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA), possess slightly
different sugars in their respective nucleotides and a different set of four bases which may be contained by
their nucleotides.
DNA Nucleotide
RNA nucleotide
Note the presence of a hydroxyl group on the 2' carbon of the sugar moety.
Enzymes
Enzymes are folded into complex shapes that allow smaller molecules to
fit into them. The place where these molecules fit is called theactive site.
In the lock and key model, the shape of the active site matches the
shape of its substrate molecules. This makes enzymes highlyspecific
each type of enzyme can catalyse only one type of reaction (or just a few
types of reactions).
The diagram shows how this works. In this example, the enzyme splits one
molecule into two smaller ones, but other enzymes join small molecules
together to make a larger one.
If the shape of the enzyme changes, its active site may no longer work.
We say that the enzyme has been denatured. Enzymes can be denatured
by high temperatures or extremes of pH.
Effect of temperature
Effect of pH
Carbohydrates
Starch is detected using iodine solution. This turns blue-black in the
presence of starch.
Benedicts solution gradually turns from blue to cloudy orange or brick red
when heated with a reducing sugar. Sucrose is a non-reducing sugar and
does not react with Benedicts solution.
Proteins
Proteins are detected using Biuret reagent. This turns a mauve or purple
colour when mixed with protein.
Lipids
Lipids are detected using the emulsion test. This is what happens:
1. the test substance is mixed with 2 cm3 of ethanol
2. an equal volume of distilled water is added
3. a milky-white emulsion forms if the test substance contains lipids