Biomolecules

• What are the key properties of water molecules?


  - Cohesion: Water molecules stick to each other - Adhesion: Water molecules stick to other substances - High specific heat capacity: Absorbs/releases heat with minimal temperature change - High latent heat of vaporization: Requires a lot of energy to convert liquid to gas
• why does water have a high specific heat capacity?


  Due to the numerous hydrogen bonds a lot of energy is required to break them
• What is the general formula for carbohydrates?


  $(\text{CH}_2\text{O})_n$
• How are carbohydrates classified based on their complexity?


  - **Monosaccharides**: Simple sugars (e.g., glucose) - Disaccharides: Two monosaccharides joined together (e.g., sucrose) - Polysaccharides: Many monosaccharides joined together (e.g., starch)
• What is the general formula for monosaccharides?


  $(\text{CH}_{2}\text{O})_n$, where n is usually 3 to 7
• What is the formula for fructose?


  C₆H₁₂O₆
• What is the general formula for disaccharides?


  $C_{\text{12}}H_{\text{22}}O_{\text{11}}$
• What is hydrolysis in the context of disaccharides?


  It is the process of breaking down disaccharides into monosaccharides
• Starch properties

  Amylose-compact, energy storage ,linear and coiled(coils formed through weak hydrogen bonds

  Amylopectin- heavily branched(good for quick energy release) alpha 1,4 and 1,6 glycosidic bonds
• Glycogen Structure


  A branched polymer of glucose molecules, with alpha-1,4-glycosidic bonds and branches every 8-10 glucosyl units
• Glycogen Solubility

  Soluble in water
• Glycogen Viscosity


  High viscosity due to long, branching chains
• Branching and Solubility

  Branching in glycogen reduces solubility due to steric hindrance, reduced cohesion, and increased molecular size
• Benedict's Test


  Adds Benedict's reagent to detect sugars; blue or green color indicates presence; brick-red color indicates reducing sugars
• Iodine Test

  Adds iodine solution to detect sugars; blue or black color indicates presence