LMS

Carbohydrate is 3 % of the total Bacterial cell.

Protein is 18% of the total mammalian cell.

Sucrose + H2O → Glucose + Fructose

Larger organic macromolecules are formed through condensation reactions. Glucose is formed through photosynthesis.

Two amino acids are connected through peptide bond.

Mostly living organism use glucose as major energy source.

– To increase 1C temperature of 1 gram of water we need 1 cal.

70-90% of body weight consists of water. Below 10% water in protoplasm, the survival of cell become impossible.

Water has ability to absorb a lot of heat with a little change in its own temperature.

Biuret test is to detect proteins.Spot test is for fats.Iodine test is for polysaccharides.

C, H and O are essential elements found in all carbohydrates while N is non-essential element.

They have same ratio as in H2O (2:1).

Cn(H2O)n and (CH2O)n are general formulae of monosaccharides.Cn(H2O)n-1 is the general formula of disaccharides.

All other organic compounds are synthesized from carbohydrates.

Fats are not soluble in water. They are hydrophobic compounds.

Cutin is one of the two waxy polymers that are the main components of the plant cuticle, which covers all aerial surfaces of plants.

C — H linkage is principal source of energy.

Formula of deoxyribose is C5H10O4.

Reducing sugars act as reducing agents and release electrons from aldehyde or ketone group. All other biological organic compounds are derived from carbohydrates so have elements of carbohydrates (C, H, O) are common in all.

Amylase is enzyme and polymer of amino acids.

Monosaccharides being single sugars do not have glycosidic bond.

Glycosidic linkage is found between sugar units.Peptide bond in proteins between amino acids.Ester linkage in lipids and nucleic acids.

Sucrose is most common disaccharide in nature.

Lactose is a milk sugar.

Lactose → Galactose + GlucoseSucrose → Glucose + FructoseCellulase → Amino Acids

Starch and glycogen are storage polysaccharides.

All others are completely insoluble in water.

Cellulose is found in cell wall of plants, algae and fungi like prortists.Glycogen is also called as animal starch because it is stored carbohydrates in animal

Cellulose is linear polymer of β-glucose and is unbranched polysaccharide.

Primary structure is associated with number and sequence of amino acids. Size of protein molecule also depends upon number of amino acids.

Primary and secondary structures are found in all proteins while tertiary and quaternary structures are found in globular proteins only.

Glycosidic linkages are associated with sugar units.

Fibroin is silk protein.Fibrinogen is globular while fibrin is fibrous.

Peptide bond is formed between amino group of one amino acid and carboxyl group of adjacent amino acid.

DNA determines the primary structure of proteins.

Ionic bond is most sensitive to pH change.Ionic bond is most sensitive to pH change.

Cysteine is sulpher containing amino acid.

Lipids are defined on base of solubility.

C — H bond is potential source of energy and lipids have their double number as compared to carbohydrates.

Acylglycerols and phospholipids are simple lipids while glycolipids are derivatives.

Properties of triglycerides depends upon type of fatty acid present.

General formula of fatty acid is R-COOH where R is hydrocarbon tails and COOH is carboxylic acid.

Fatty acids having no double bond are called saturated fatty acids.Fatty acids having up to 6 double bonds are called unsaturated fatty acids.

Terpenoids contain isoprenoid units instead of fatty acids.

Isoprenoid units are condensed to form carotenoids. This condensation does not involve release of water.

ADP is a mononucleotide.

rRNA constitutes about 80% of total RNA found in any cell.

mRNA is formed from DNA through transcription and translated at ribosomes.

It is a nucleoside as it does not contain phosphate group.It is used to form RNA as it contains ribose sugar.

Conjugated molecules are structural components of plasma membranes (structural role), while also play role in regulation of gene expression (functional role)

Cell wall composition: Plants ——- cellulose (carbohydrate)Fungi ——– chitin (carbohydrate)Bacteria —– peptidoglycan

As coenzymes are usually involved in redox reaction for enzymes and this action is more suitable for vitamins rather than carbohydrates and proteins. Hence, all coenzymes are derivatives of vitamins. For example, NAD+ is derived from niacin i.e. vitamin B3.

Nature of end product never changes due to enzyme. Enzyme can just speed up the reaction and the product will be of same quality as with or without enzyme.

Enzymes act as organic catalyst and speed up already occurring reactions.

Holoenzyme (Activated Enzyme) – Co-Factor = Apoenzyme (Inactive Enzyme)

Enzymes cannot change nature of end product.

These are characteristics of enzymes.

Aqueous medium is required to help enzyme and substrate in proper orientation.

The active site of an enzyme is a three-dimensional cavity bearing a specific charge by which the enzyme reacts with its substrate.

Both the above models of enzyme actions recognize the fact that enzymes are highly specific in nature due to specific amino acid sequence. Due to this every enzyme can catalyze a specific reaction only with a specific substrate(s).

Enzymes are globular proteins and sensitive to certain chemicals and changes in temperature and pH.

Catalase is found in peroxisomes and involved in breakdown of H2O2.

At unlimited substrate concentration, rate of reaction depends upon enzyme.

Increase in amount of a substrate when there is a limited number of enzymes cause decrease in rate of reaction with time due to saturation of active sites.

Reaction product and ATP are involved in feedback inhibition.Antibiotics act as inhibitors of bacterial enzymes.

Antibodies do not have ability to block enzymes.

Allosteric site is another regulatory site in certain enzymes, other than active site. Inhibitor or cofactor after binding at this site regulate enzyme activity.

Amylases are starch-degrading enzymes that catalyze the hydrolysis of internal α-1-4 glycosidic bonds in polysaccharides to form simpler sugar e.g., maltose and dextrins.

A dehydrogenase is an enzyme belonging to the sub-group of oxidoreductases that oxidizes a substrate by reducing an electron acceptor, usually NAD+/NADP+ or a flavin coenzyme such as FAD or FMN.