A TRIP FOR HOLIDAY

BY : RAMIZAH BINTI RAZALI (4 MAJU)

6:30 a.m. Wake up, get clean and breakfast

7:00 a.m. Pack up and get everything ready for the trip.

8:30 a.m.

LETS GO!

BRING IT ON!

A DAY WITH

What is this?

Complex macromolecules which store genetic information in the form of a code

NUCLEOTIDES

the building block of nucleic acid

consists of: Pentose (5 carbon) Phosphate group

Nitrogenous base thymine guanine adenine cytosine

Sugar deoxyribose ribose

Divided into two types

Deoxyribonucleic acid (DNA)

Ribonucleic acid (RNA)

Deoxyribonucleic acid (DNA)

Ribonucleic acid (RNA)

Double-stranded polynucleotide Single-stranded polynucleotide Two strands twisted around each other in the form of a double helix

Found in nucleus, chloroplast and mitochondrion

Contains genetic information Passed from parent to offspring

Found in cytoplasm, ribosome and nucleus

Copies the information carried by DNA for the usage of protein synthesis

Store genetic information

Stable storage

IMPORTANCE OF NUCLEIC ACID

Easy to duplicate for transmission

Transmission of genetic information

HANG OUT WITH

carbon

hydrogen

CARBOHYDRATES
hydrogen

oxygen

monosaccharides

TYPES OF CARBOHYDRATES

disaccharides

polysaccharides

Types Example Taste Solubility in water Reducing sugar Confirmation test

Monosaccharides Glucose, fructose and galactose Sweet Soluble

Disaccharides Maltose, sucrose and lactose Sweet Soluble

Polysaccharides Glycogen, starch and cellulose Tasteless Soluble - starch Insoluble - glycogen - cellulose No

Yes

Yes - maltose - lactose No - sucrose

Benedicts solution changes from blue to yellow to red in the presence of reducing sugar upon heating Non-reducing sugar will not change the original blue colour of Benedicts solution Non-reducing sugar can be hydrolysed to simple sugars with dilute HCl before giving the positive results with Benedicts solution

Iodine solution turns dark blue in the presence of starch

Sucrose

Maltose

Lactose

THE WEDDING..

HAVE FUN WITH

carbon

nitrogen

hydrogen

PROTEINS
sulphur oxygen

phosphorus

Essential Amino Acid

An amino acid that is required for protein synthesis, but which cannot be synthesized in the human body and must be obtained from the food we eat 1st class/complete protein Contain all the essential amino acids Animal proteins

Non-essential Amino Acid

An amino acid that is required for protein synthesis and can be synthesized by humans

2nd class/incomplete protein Low in one or more of the essential amino acids Plant proteins

MEET

carbon

hydrogen

oxygen

forming

LIPIDS Triglycerides (fats and oils) Composed of a glycerol plus three fatty acids Are true fats Phospholipids Composed of a diglyceride that is bonded to a phosphate group Waxes

FUNCTION Serve as a good energy store Are stored under the skin as a heat insulator Cover many organs and provide physical protection Transport fat-soluble vitamins (A,D,E,K) Most abundant lipids in plasma membrane Controls cell permeability Insoluble Form a waterproof layer of cuticle on epidermis of plants, on the exoskeleton of insects, feathers of birds and fur of mammals Makes the plasma membrane more rigid and stable Controls sexual development and body physiology

Steroids Cholestrol Sex hormones Testosterone Oestrogen Progesterone

Bile

Emulsifies fats

GLYCEROL
Colourless, odourless, sweet tasting, syrupy liquid 3-carbon alcohol As a holder molecule which bonds with fatty acids at its hydroxyl groups The lipid formed is either monoglyceraldehyde, diglyceraldehyde or triglyceraldehyde

FATTY ACID
An organic acid A long hydrocarbon tail with a carboxyl group (-COOH) at one end Different fatty acids have different hydrocarbon tails Properties of a lipid depend on the types of the fatty acids the lipid has

Similarities between saturated and unsaturated fats Both are glycerides Have the same molecular components Formed from the condensation of glycerol and fatty acids with the removal of water Can undergo hydrolysis Form the body energy store

Differences between saturated and unsaturated fats Saturated fats

All covalent bond between carbon atoms are single (c-c) Less reactive More tightly packed together Solid (fat) Animal products Increase levels of bad cholesterol

Aspects
Type of chemical bond

Unsaturated fats
Existence of double covalent bonds between carbon atoms (C=C) More reactive because of the double bond Less tightly packed due to the double bonds Liquid (oil) Plants Increase levels of good cholesterol

Reactivity Packaging of the fat molecule State of matter at room temperature Source Effects on blood cholesterol level

9:00 a.m. Diving in the pool for the last time

11:00 a.m. Pack things

12:30 a.m. Check-out Sayonara!