TOPIC 4: CHEMICAL COMPOSITION OF THE CELL

4.1 Understanding The chemical composition of the cell

a) State the elements in the cell
C
H
O
N
S
P

arbon
ydrogen
xygen
itrogen
ulpher
hosphorus

96% of
elements in
cell

Element in
Protein

CHON

CHON live
in Sungai
Putih

b) List the chemical compounds in the cell

-Chemical compound can be divided into ORGANIC and INORGANIC COMPOUNT
- ORGANIC COMPOUNT is the compound that contain the element of CARBON such as
Carbohydrate
Lipid
Nucleic acid
Protein

C,H,O
C,H,O,N,P
C,H,O,N,S,
P

- INORGANIC COMPOUNT is the compounds that NOT contain the element of carbon such as water,
mineral salts acid and bases.

c) **Explain the importance of organic compounds in the cell

Carbohydrate

Lipid

Nucleic acid
Protein

-Main Energy source for cells

-Main component of cell wall
-as a food store(plant: starch ; animal: glycogen)
-energy source for cells
-main component of plasma
membrane(phospholipids)
- act as a solvent for vitamin A,D,E,K
-store genetic information
-direct protein synthesis
-to form new cell such as haemoglobin
-main component of plasma membrane

d)
-

Explain the importance of water in the cell

As a solvent (to dissolve oxygen and carbon dioxide)
Transport medium
To maintain body temperature
To support (such as non-woody plant)

4.2 Understanding Carbohydrates

a) State the elements in carbohydrates

- Carbon, hydrogen, and oxygen(C,H,O)
b) State the types of carbohydrates
- Monosaccharide (simple sugar): Glucose (), fructose (), galactose ()
- Disaccharide (double sugar): maltose (), sucrose (), lactose ()
- Polysaccharide (complex sugar): starch (), glycogen (), cellulose ()

b) Explain the formation and breakdown of disaccharides and polysaccharide

-Disaccharide is a combination of 2 MONOSACCHARIDE through CONDENSATION water molecule is
produced .It can be break down through HYDROLYSIS.
-Many monosaccharide join together by condensation to form a long chain (polysaccharide)

4.3 Understanding Proteins

a) State the elements in proteins

- Carbon, hydrogen, oxygen, nitrogen, sulphur, phosphorus(CHON SP)

b) ***State the various structures of proteins

Primary structure of protein

Secondary structure of protein
Tertiary structure of protein
Quaternary structure of protein

-LINEAR SEQUENCE of amino acid in a polypeptide chain.

-Coin and folding of polypeptide chain by hydrogen bonds to form
HELIX()and pleated sheet()
-The pleated sheet / helix chain folded into a THREE-DIMENTION
SHAPE of a polypeptide to form a globular molecule()
-Combination of two or more tertiary polypeptide that makes up of protein

b) Explain the formation and breakdown of dipeptides and polypeptides

-Polypeptides are form when many molecules join together through CONDENSATION.
-Polypeptides can be broken down to become DIPEPTIDES (amino acid) by HYDROLYSIS.
-AMINO ACID + AMINO ACID
- (amino acid)S

CONDENSATION

CONDENSATION

DIPEPTIDE + water

POLYPEPTIDE + water

c) Explain the meaning of essential amino acids and non-essential amino acids
- Essential amino acid CANNOT be synthesis by body cells
- Non-essential amino acid CAN be synthesis by body cells

4.4 Understanding Lipids

a) State the elements in lipids

- Carbon, hydrogen, oxygen, nitrogen, phosphorus (CHON P)
b) State the main types of lipids
- Waxes, steroids (), phospholipid, triglycerides(fat & oil)

C+d) State the components of fats and oils and Explain the formation and breakdown of fats and oils

- 1 molecules of GLYCEROL + 3 molecules of FATTY ACIDS

CONDENSATION

triglycerides + 3 H O
2

d) ***Compare and contrast saturated fats and unsaturated fats

Saturated fat

Unsaturated fat
Similarity

-Both are TRIGLYCERIDES

-Both made up of glycerol and fatty acids
Contain only SINGLE bond between carbon
atom(alkane)
SOLID at room temperature
Contain MORE cholesterol
Found mainly in ANIMAL
e.g.; animal fat(butter)

Differences
Contain at least one DOUBLE bond between carbon
atoms(alkene)
LIQUID at room temperature
Contain LESS cholesterol
Found mainly in vegetable
Vegetable oil (corn oil, palm oil)

4.5 Understanding Enzymes

a) State what enzymes are

- enzymes are protein that can speed up(catalyse) the biochemical reactions.

b) Explain why enzymes are needed in life processes

- to speed up biochemical reactions

c) List the general characteristics of enzymes

- all enzyme are protein
- enzyme can speed up the rate of reaction
- it does not destroyed or change after reaction
- enzyme reaction is specific
-only need in small quantities
-sensitive to pH and temperature
- reversible reaction

d) Relate the name of enzyme to substrate

Substrate

Enzyme

Maltose
Sucrose
Lactose
Protein
lipid

Maltase
Sucrase
Lactase
Protease
Lipase

e) State sites where enzymes are synthesised

-Ribosome

f) State the meaning of intracellular enzyme and extracellular enzymes

-intracellular = enzyme function IN the cell
-extracellular = enzyme produce in the cell, secreted out of the cell and function OUT of the cell

f) ***Explain the involvement of specific organelles in the production of extracellular enzymes

i) Protein is produce in the ribosome
ii) The protein enters the rough endoplasmic reticulum and is packed in vesicle
iii) The vesicle detaches() from the endoplasmic reticulum and carry the protein to Golgi
apparatus
iv) Golgi apparatus modify the protein into specific protein(enzyme)
v) The enzyme is packed into vesicle of the Golgi apparatus and then transport to the plasma
membrane
vi) The vesicle fuses() with the plasma membrane to secrete the enzyme OUT of the cell.

g) Explain the effects of pH, temperature, enzyme concentration, and substrate concentration on
enzyme activity

REFER TO NOTES
h) **Relate the mechanism of enzyme action
(1) Enzyme is specific in their action
(2) It has an active side
(3) It is specific to only one kind of substrate
(4) Substrate molecule bind with active site to form enzyme-substrate complex
(5) The complex breaks down to form PRODUCTS, leaving the active site free again to bind with
other substrate.

i) Relate the mechanism of enzyme action with pH, temperature, enzyme concentration and substrate
concentration

REFER TO NOTES

j) Explain the uses of enzymes in daily life and industry using examples
-

The enzyme protease is used at home to tenderise () meat.

Enzyme (protease, lipase, and amylase) are added into the detergent to aid remove food stains () from
clothes.

4.6 Realising the importance of the chemical composition of the cell

a) ***Predict the consequences of deficiency in carbohydrates, proteins, lipid or enzymes in the cell

Antonym of 4.1 ( c )Explain the importance of organic compounds in the cell

LEARNING AREA : TOPIC 4: CHEMICAL COMPOSITION OF THE CELL

4.1 Understanding The chemical composition of the cell
a) State the elements in the cell
b) List the chemical compounds in the cell
c)** Explain the importance of organic compounds
in the cell
d) Explain the importance of water in the cell
4.2 Understanding Carbohydrates
a) State the elements in carbohydrates
b) State the types of carbohydrates
c) Explain the formation and breakdown of
disaccharides and polysaccharides
4.3 Understanding Proteins
a) State the elements in proteins
b)*** State the various structures of proteins
c) Explain the formation and breakdown of
dipeptides and polypeptides
d) Explain the meaning of essential amino acids and non-essential amino acids

4.4 Understanding Lipids

a) State the elements in lipids
b) State the main types of lipids
c) State the components of fats and oils
d)*** Explain the formation and breakdown of fats
and oils
e) Compare and contrast saturated fats and
unsaturated fats
4.5 Understanding Enzymes
a) State what enzymes are
b) Explain why enzymes are needed in life
processes
c) List the general characteristics of enzymes
d) Relate the name of enzyme to substrate
e) State sites where enzymes are synthesised
f)*** State the meaning of intracellular enzyme and
extracellular enzymes
g) Explain the involvement of specific organelles in the production of extrcellular enzymes
h)**Explain the effects of pH, temperature, enzyme concentration, and substrate concentration on enzyme activity
i) Relate the mechanism of enzyme action
j) Relate the mechanism of enzyme action with pH, temperature, enzyme concentration and substrate concentration
k) Explain the uses of enzymes in daily life and industry using examples
4.6 Realising the importance of the chemical composition of the cell

KB01/KB06
a) ***Predict the consequences of deficiency in carbohydrates, proteins, lipida or enzymes in the cell