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10, JLN TPT 10, TAMAN PUCHONG TEKALI,

47150, PUCHONG, SELANGOR

Chapter 4: Chemical composition of the cell

1. Chemical compound:
a) Organic compound - contain element carbon
b) Inorganic compound - do not contain carbon
2. Example of organic compound is carbohydrates, protein, lipids, and nucleic acids.
3. Carbohydrates
a) provide energy
b) build cell wall
c) form external skeleton in insect
d) excess stored in liver and muscles in the form of glycogen and in the form of starch in plant
4. Lipids
a) provide energy
d) stored in adipose tissue in animal
b) form lipid bilayer
e) to produce bile in liver
c) protect organ and heat insulator
f) synthesis steroid (sex hormones)
5. Protein
a) form protoplasm and connective tissue (tendon and ligament)
b) form protein molecule in plasma membrane
c) build muscles, synthesis enzymes and hormones, synthesis antibodies and form haemoglobin
d) produce new cell & repair damaged cell
6. Nucleic acids (C,H,N,O,P)
a) basic structure is called nucleotide
b) two type of nucleotide:
- DNA (deoxyribonucleic acid) ~ Two strands of polynucleotide into double helix
- RNA (ribonucleic acid) ~ short and single strand of polynucleotide
c) function:
- carry genetic information
- direct protein synthesis
- inherit traits from parents
- control activities that characterize life (chemical reaction & growth)
7. Importance of water:
- major component of protoplasm
- solvent dissolve respiratory gases
- transport medium
- provide support in non-woody plant
- medium for biochemical reaction
Carbohydrates (C, H, O)
1. Types of carbohydrates :
a) monosaccharide
b) disaccharide
c) polysaccharide
2. Monosaccharide
a) basic unit of carbohydrates
b) examples: glucose, fructose, galactose
c) all are reducing sugar ( If tested with benedicts reagent, the colour
change from blue to brick red)
3. Disaccharides
a) consist of two monosaccharide which combined together through process condensation

Monosaccharide + monosaccharide disaccharide + water

GLUCOSE + GLUCOSE MALTOSE + WATER
GLUCOSE + GLUCOSE SUCROSE + WATER
GLUCOSE + GLUCOSE LACTOSE + WATER
b) process of breaking down known as hydrolysis and requires water.
c) all are reducing sugar except sucrose
d) test for non reducing sugar
- boiled with HCl acid to break down the complex sugar
- neutralize with soda then, add benedicts reagent
- the blue colour of benedicts reagent change into brick red
4. Polysaccharide
a) large complex sugar which consist of many monosaccharide that join together (polymer)
b) Examples:
~ Starch - form of food storage in plant
~ Glycerol - form of food storage in animal
~ Cellulose - form cell wall in plants
Protein (C, H, O, N, P, S)
1. Basic unit is amino acid which join together by peptide bonds to form protein (condensation)
AMINO ACID + AMINO ACID DIPEPTIDE + WATER
2. Polypeptide is a chain of amino acid then modified into protein.
3. There are 20 type of amino acid in living cell
4. Types of protein:
a) essential amino acid - cannot be synthesized by the body cell,
- must obtain from food
b) non-essential amino acid - can synthesized by our body
5. First class protein - food that contain all the essential amino acid
6. Second class protein - food that lack of few amino acids
7. Structure of protein :
a) primary structure : long chain of polypeptides
b) secondary structure : the polypeptides chain is coiled to form helix
c) tertiary structure : the helix is folded in various way form globular protein
d) quaternary structure : few folded chain are combined
Lipid (C, H, O)

1. Main types are fats, oil, waxes, phospholipids and steroid (cholesterol, testosterone, oestrogen
and progesterone) (soluble in alcohol)
2. Fat and oil called triglycerides which made of 1 glycerol and 3 fatty acid (covalently bonded)
3. Formation of fat :

4.
5.
-

Saturated fats :
Maximum no of hydrogen.
Single bond
Solid at room temperature
High melting point
Unsaturated fat :
Less maximum no of hydrogen
At least 1 double bond
Liquid at room temperature
Low melting point

Increase level of cholesterol

Increase risk of heart disease
Animal fat

Decrease level of cholesterol

Does not increase risk of heart diseases
Vegetable oil

Enzymes
1. Biochemical process in cell called metabolism which is controlled by enzymes.
2. Enzymes are proteins which function as biocatalysts.
3. Substrates are substances that act with enzymes (examples, starch are substrate for enzyme amylase.
4. Cofactors are substance that require by certain enzymes before they can catalyse a reaction and the product
formed is coenzymes.
5. Enzymes are protein. Enzymes are syntheses at the ribosome and these syntheses depend on DNA code. DNA
transcribes the code to RNA, then the RNA leaves the nucleus, enter the cytoplasm and bind with ribosome. The
RNA assembles the amino acid into specific protein then modified it into enzymes.
6. Action of an enzymes is specific:
- Its action is based on lock and key hypothesis.
- Each enzymes has its own shape
- It only allows specific substrate to bind at the active site
- Lock is the active site while key is the specific substrate.
**** Draw the mechanism of enzyme action.
7. Enzymes increase the rate of reaction but will destroy or change in shape at the end of reaction.
8. Only small amount is needed.
9. Reaction that catalysts by enzymes are reversible reaction.
10. Enzymes are sensitive to temperature
11. Enzymes are sensitive to pH. Each enzyme has its own optimum pH
Naming of enzymes
1. Names of enzymes are formed by adding ase to the main part of the name of the substrates.
2. Example

3. Renin, pepsin typsin and erepsin are example of enzymes that cannot be named is this way as
names of these enzymes have been using for so long.

Intracellular and Extracellular Enzymes

1. Intracellular enzymes - produced by cell and function within the cell.
- example like enzymes involves in respiration and photosynthesis
2. Extracellular enzymes - secreted out of the cell and function outside the cell
- example like enzymes involves in digestive system
3. Production of extracellular enzymes: