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MARKING SCHEME
WATER
TRANSPORT
- blood,
- lymphatic,
- excretory,
- digestive
systems,
- vascular tissues
SOLVENT OF
LIFE - polar
molecules attract
one another as
well as ions
Moisture
lubrication
- MUCUS
- CELL SAP
The importance of
water
Medium for
biochemical reactions
High cohesion
NUCLEIC ACID
Store genetic information the form of a code
basic units nucleotides
State P, Q and R :
LO :
-
LIPIDS
types of lipids- (16) fats , (17) oils, (18)waxes, (19)Phospholipids and steroids.
triglyceride is an (21) ester that is formed through the (22) condensation of one
molecule of (23) glycerol and three molecules of (24) fatty acids
(26)
condensation
3H2O
glycerol
-
(25)3 molecules
of fatty acids
(27)
hydrolysis
triglyceride(28)
water
sebum- excreted from oil glands contains wax that soften the skin
Steroids- cholesterol
fats and oils- consists of one molecule (33) glycerol and three molecules of
(34)triglycerides
fatty acids- consists of long (35)hydrocarbon chain with a different number carbon
atoms different fatty acid
Fats
Saturated fats
36
Do not have
37
unable
38
solid
Differences
The presence of double
bonds between carbon
atoms in fatty acids
Ability to react with an
additional hydrogen atom
Condition at room
temperature
39
Unsaturated fats
40
have
41
able
42
liquid
43
butter
Examples
Corn oil
LO :
CARBOHYDRATES
source of (44)energy
Monosaccharides
Polysaccharides
Glucose
Glucose
Examples:
(49)glucose
-in plants and fruits
(50) fructose
- in sweet fruits and
honey
(51)galactose
- in milk
reducing
sugar
maltose (52)
reducing sugar
malt sugar
Glucose
(53)
Fructose
(54) sucrose
- (55)non-reducing
sugar
- cane sugar
-combination of hundreds of
monosaccharides
- formed by the condensation of
(59)glucose
-do not taste sweet and do not
crystallise
- (60)insoluble in water
Examples :
(61)glycogen
- in animals and yeast
(62)starch
- in plants
(63)cellulose
- cell walls of plants
Glucose
56
galactose
(57)lactose
- (58) reducing sugar
- milk sugar
Process of formation and breakdown
(64)
condensation
Glucose + glucose
hydrolysis maltose +
water
PROTEINS
Fill in the blanks.
LO :
-
(65)
condensation
Polysaccharides + water
hydrolysis
monosaccharides
Primary structures
Protein Structures
Secondary structures
Tertiary structures
(79)
amino acid
(80) peptide
bond
-helix(82)
Examples : enzymes, hormones,
antibodies, plasma protein
-folded into (83)betapleated sheets
Quarternary structures
- the combination of two or more
tertiary polypeptides that makes
up a protein
(86)
Refer to text book page 66
-pleated sheets(84)
-cannot be synthesised by
the body
- obtained from the diet
ENZYMES
speed up
catalyst
Enzymes are (92) biological catalyst that (93) speed up biochemical reactions in the
cell.
General Characteristics of
Enzymes
(96) Reversible
(94) Proteins
(97) Denatured at high temperature
(95) Needed in small quantity
Substrate
Lipid
(102)Starch
(103)Protein
Enzyme
(101)Lipase
amylase
protease
Intracellular enzymes
Extracellular enzymes
Definition (105)
Definition (107)
Examples :(106)
Oxireductase
Examples :(108)
Lipase, trypsin
Production of extracellular enzymes
(112)
L: Transport vesicles
(109)
O: Golgi apparatusGGoolgy
apparatus
(113)
K: Ribosomes
(110)
N: Rough endoplasmic
reticulumRough
endoplasmic reticulum
(114)
J: Mitochondrion
(111)
M: Nucleus
Nucleus
Secretory vesicles
bud off from the Golgi (121) membrane and travel to
the plasma(122) membrane
caietv iets
Lock and key mechanism
Releasing the proteins outside Rearrange
the cell as the jumbled up
words to the correct terms:
[myzesne] enzymes(123)
active site(124)
- Choose the suitable substrate for the enzyme and complete the schematic diagram below 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
128
129
130
Factors
Explaination
Temperature
(135)
(132) low temperature
- reaction takes place slowly
temperature (oC)
(139)
pH
- example :
Pepsin (136) pH 2
Trypsin (137)pH 8.5
Amylase (138)pH 7-8
- reversible
optimum pH
- pH at which the rate of
reaction is at the maximum
amylase
pepsin
trypsin
1 2 3 4 5 6 7 8 9 10
pH
(143)
the rate of enzyme activity
Substrate
concentration
Substrate concentration
concentration
(146)
the rate of
enzyme activity
Enzyme
concentration
concentration.
- an increase in enzyme
concentration will (144) increase .the
rate of reaction until the reaction
Enzyme concentration
In detergents
(147)
Lipase
Uses
tenderise meat
skinning of fish
used to remove hair
from hides
to convert starch to
sugar in the making
of syrup
(148)
-
Amylase
(149)
Proteases
(150)
Cellulases
(151)
is used in the
ripening of cheese
to produce flavour in
cheese
to break up fats in
meat
effectively dissole
proteins stains
Enzymes
LO:
state what enzyme are
explain why enzymes are needed in life processes
list the general characteristics of enzymes
relate the name of enzyme to substrate
state sites where enzymes are synthesised
state the meaning of intracellular and extracellular enzymes
explain the involvement of specific organelles in the production of extracellular
enzymes
explain the effects of pH, temperature, enzyme concentration and substrate
concentration on enzyme activity
explain the mechanism of enzyme action
relate the mechanism of enzyme action with pH, temperature, enzyme
concentration and substrate concentration
explain the uses of enzymes in daily life and industry usng examples
10
LO :
- predict the consequences of defiency in
carbohydrates, proteins, lipids or enzymes in
the cell
Function
Consequence of defiency
(152)
(157)
(153)
(158)
(154)
(159)
(155)
(160)
(156)
(161)
Water
Lipids
Carbohydrates
Proteins
Enzymes
11
STRUCTURAL QUESTIONS:
1
(a)
R: Fatty acids
S: Glycerol
P: Lipase
Figure 1(a)
(a)
(i)
(ii)
12
(b)
(i)
(ii)
(c)
What can you deduce about the enzyme lipase based on Figure
1(a)?
-Lipase digests fats into fatty acids and glycerol
-Lipase does not change its shape at the end of a reaction
-Lipase is specific to fats
[any 1]
[1 mark]
(d)
(e)
Figure 1(b)
A housewife uses cold water to wash her clothes with brand X washing
powder. The cleaning is less effective.
Using the above information, explain why.
-Warm water has higer temperature than cold water
-therefore, rate of enzyme reaction increases
[2 marks]
13
(a)
Diagram 2.1
(b)
Diagram 2.2
Explain why the housewife carries out Step 1 and Step 2.
-meat pieces and strips of papaya increases TSA/V
-to increase enzyme action in papaya
-to tender the meat
-takes place in water at 40oC
-optimum for enzyme action maximum
[4 marks]
14