2(c)
2(c) Biological molecules
8 specification points in sub-topic 2(c).
Specification points
2.72.82.92.102.112.122.132.14B
2.7: Elements in carbohydrates, proteins and lipids
Which elements make up carbohydrates, lipids and proteins.
2.8: Large molecules and their basic units
How sugars, amino acids, fatty acids and glycerol build starch, glycogen, proteins and lipids.
2.9: Food tests
Food tests for glucose, starch, protein and fat, with the colour changes to look for.
2.10: Enzymes as biological catalysts
How enzymes speed up reactions in cells using a specific active site, without being used up.
2.11: Temperature and enzyme function
Why enzyme activity rises with temperature up to an optimum and then falls as enzymes denature.
2.12: Temperature and enzyme activity
Practical: how temperature affects amylase activity, timed with iodine tests.
2.13: pH and enzyme function
How pH changes the shape of an active site, so each enzyme has its own optimum pH.
2.14B: pH and enzyme activity
Practical: how pH affects amylase activity, using buffers and iodine tests.