Chapter Biomolecules Chemistry

1.Glucose or sucrose are soluble in water but cyclohexane or

benzene (simple six membered ring compounds) are insoluble in
water. Explain.
nswer glucose molecule contains !i"e #$% groups while a
sucrose molecule contains eight #$% groups. &hus' glucose and
sucrose undergo extensi"e %(bonding with water. %ence' these
are soluble in water. But cyclohexane and benzene do not contain
#$% groups. %ence' they cannot undergo %(bonding with water
and as a result' are insoluble in water.
)hat are the expected products o! hydrolysis o! lactose*
nswer+actose is composed o! ,(- galactose and ,(- glucose.
&hus' on hydrolysis' it gi"es ,(- galactose and ,(- glucose.
..)here does the water present in the egg go a!ter boiling the
egg*
nswer
)hen an egg is boiled' the proteins present inside the egg get
denatured and coagulate. !ter boiling the egg' the water present
in it is absorbed by the coagulated protein through %(bonding.
/.)hy cannot "itamin C be stored in our body*
nswer
0itamin C cannot be stored in our body because it is water
soluble. s a result' it is readily excreted in the urine.
1.)hat products would be !ormed when a nucleotide !rom -2
containing thymine is hydrolysed*
nswer)hen a nucleotide !rom the -2 containing thymine is
hydrolyzed' thymine ,(-(.(deoxyribose and phosphoric acid are
obtained as products.
3.)hen 42 is hydrolysed' there is no relationship among the
5uantities o! di!!erent bases )hat does this !act suggest about the
structure o! 42*
nswer -2 molecule is double stranded in which the pairing
o! bases occurs. denine always pairs with thymine' while
cytosine always pairs with guanine. &here!ore' on hydrolysis o!
-2' the 5uantity o! adenine produced is e5ual to that o! thymine
and similarly' the 5uantity o! cytosine is e5ual to that o! guanine.
But when 42 is hydrolyzed' there is no relationship among the
5uantities o! the di!!erent bases obtained. %ence' 42 is single
stranded.
6.)hat are reducing sugars*
nswer 4educing sugars are carbohydrates that reduce 7ehling8s
solution and &ollen8s reagent. ll monosaccharides and
disaccharides' excluding sucrose' are reducing sugars.
9.)rite two main !unctions o! carbohydrates in plants.
nswer &wo main !unctions o! carbohydrates in plants are:
(i) ;olysaccharides such as starch ser"e as storage molecules.
(ii) Cellulose' a polysaccharide' is used to build the cell wall.
<.)hat do you understand by the term glycosidic lin=age*
nswer Glycosidic lin=age re!ers to the lin=age !ormed between
two monosaccharide units through an oxygen atom by the loss o!
a water molecule.
7or example' in a sucrose molecule' two monosaccharide units'
(glucose and ,(!ructose' are >oined together by a glycosidic
lin=age.
?.Enumerate the reactions o! -(glucose which cannot be
explained by its open chain

1@.)hat are essential and nonessential amino acids* Gi"e two
examples o! each type.
nswer Essential amino acids are re5uired by the human body'
but they cannot be synthesised in the body. &hey must be ta=en
through !ood. 7or example: "aline and leucine
2on(essential amino acids are also re5uired by the human body'
but they can be synthesised in the body. 7or example: glycine'
and alanine
11.-e!ine the !ollowing as related to proteins
(i);eptide lin=age
(ii);rimary structure
(iii)-enaturation.
nswer(i) ;eptide lin=age:&he amide !ormed between #C$$%
group o! one molecule o! an amino acid and #2%.group o!
another molecule o! the amino acid by the elimination o! a water
molecule is called a peptide lin=age.
(ii) ;rimary structure:&he primary structure o! protein re!ers to the
speci!ic se5uence in which "arious amino acids are present in it'
i.e.' the se5uence o! lin=ages between amino acids in a
polypeptide chain. &he se5uence in which amino acids are
arranged is di!!erent in each protein. change in the se5uence
creates a di!!erent protein.
(iii) -enaturation:
An a biological system' a protein is !ound to ha"e a
uni5ue/dimensional structure and a uni5ue biological acti"ity. An
such a situation' the protein is called nati"e protein.
%owe"er' when the nati"e protein is sub>ected to physical
changes such as change in temperature or chemical changes
such as change in p%' its %(bonds are disturbed. &his
disturbance un!olds the globules and uncoils the helix. s a result'
the protein loses its biological acti"ity. &his loss o! biological
acti"ity by the protein is called denaturation. -uring denaturation'
the secondary and the tertiary structures o! the protein get
destroyed' but the primary structure remains unaltered. $ne o!
the examples o! denaturation o! proteins is the coagulation o! egg
white when an egg is boiled.