• The combination of C and O results in CO2 (carbon dioxide). It may also form CO (carbon monoxide).
• The combination of H and O results in H2O (water).
• The combination of N and H results in NH3 (ammonia).
Q6. What do we get when we combine the following elements: C and O, H and O, N and H?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"9547c8e0-08d0-4917-9dfe-51d74b12c003","revisionUuid":"abbf2b37-6bb3-49a0-bd17-71389b9a431b"}],"6595":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6595","dataValue":{"default":{"theText":"• The combination of CO2 and H2O results in H2CO3:
CO2 + H2O→ H2CO3 (carbonic acid).
• The combination of glucose and fructose results in sucrose (which we commonly call 'sugar'):
glucose + fructose → sucrose + water
C6H12O6 + C6H12O6 → C12H22O11 + H2O
Q8. What do we get when we combine the following compounds: CO2 and H2O, and glucose and fructose?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"9547c8e0-08d0-4917-9dfe-51d74b12c003","revisionUuid":"09ca4f02-62a1-4794-b87d-3e3c117f7634"}],"4850":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"4850","dataValue":{"default":{"theText":"8. Lipids [A3.1.10]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"a6749430-66f7-4339-9a68-79260bf0e81c"}],"6905":[{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"6905","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":1},{"labelIndex":2}]},{"labelAnswerItems":[{"labelIndex":3}]}],"feedbackText":"In electrolyte solutions:
• Solutes dissociate into cations (positive ions) and anions (negative ions). For example, common salt, NaCl, dissociates into Na+ and Cl–.
• Because of their electrical charge, each ion becomes surrounded by a shell of water molecules (its hydration shell).
This increases the effective diameter of the ion in the solution.
• Ions in solution carry charge so electric currents can flow through ionic solutions. This enables us to use measurements of voltage and current in solutions to examine properties of cells and membranes.
• We talk of ideal solutions where there are no interactions between adjacent ions. This is true for very dilute solutions where the ions can be thought of as being widely separated. In reality, there are always some interactions between ions in physiological solutions but we usually ignore these as the effects are very slight.
[The situation is the same as for gases. We speak of ideal gases where the individual molecules never interact or collide. But, in reality, there are always some interactions and collisions of the behavior of 'real gases' is never exactly as predicted.]
Q44. Which of these statements about electrolyte solutions are correct and which are incorrect?
","labelItems":[{"label":"Each ion becomes surrounded by a shell of water molecules.
"},{"label":"Electric current can flow through the solution.
"},{"label":"Solutes dissociate into their constituent cations and anions.
"},{"label":"There are no interactions between cations and anions in the solution.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"f25afdd0-1258-4999-afa5-8534d88442ab","revisionUuid":"a9fe154b-939e-4301-9b83-4c0e34f9f495"}],"6907":[{"pluginKey":"image","typeKey":"content","dataKey":"6907","dataValue":{"default":{"imageResourceKey":"6909","caption":"Na+ ions in an aqueous solution surrounded by a shell of hydration.
","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":1.0,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"7dc275e5-5a94-4772-9ca6-d3b6d69c694a","revisionUuid":"2a7c56b6-ba80-44ed-9f87-88e8e08cfb8e"}],"4840":[{"pluginKey":"text-question","typeKey":"content","dataKey":"4840","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"143fc42b-5996-4610-89a0-890fa59f3c62"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"4840","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"143fc42b-5996-4610-89a0-890fa59f3c62"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"4840","dataValue":{"default":{"answer":"Organic matter is built from common elements, all of which are found in our atmosphere.
• These are carbon (C), hydrogen (H), oxygen (O), and nitrogen (N).
Just as letters form a word, individual elements combine through chemical bonds to form compounds. For example:
• The combination of C and O results in CO2 (carbon dioxide). It may also form CO (carbon monoxide).
• The combination of H and O results in H2O (water).
• The combination of N and H results in NH3 (ammonia).
And just as groups of words can form sentences, simple compounds can combine to form more complex matter. For example:
• The combination of CO2 and H2O results in H2CO3;
CO2 + H2O→ H2CO3 (carbonic acid).
• The combination of glucose and fructose results in sucrose (which we commonly call 'sugar').
5. Carbohydrates – Monosaccharides [A3.1.7]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"237cf226-ef1a-470b-bbda-5225e19ade22"}],"4844":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"4844","dataValue":{"default":{"answer":"• The three elements common to all carbohydrates are carbon (C), oxygen (O), and hydrogen (H).
Monosaccharides
• There are monosaccharides with from 3 to 8 C atoms, though those with 3, 5, or 6 C atoms are the most common.
• They have a common structure – (C.H2O)n. So we can think of monosaccharides as hydrates of carbon.
Monosaccharides of physiological importance include:
• Glyceraldehyde is formed when glucose is catabolized as part of the release of energy from that compound.
• Ribose is part of the structure of RNA that is required for the transcription of the genetic code for protein synthesis.
• Fructose, galactose, and glucose are all components of common disaccharides [sucrose is fructose + glucose, lactose (the common sugar in milk) is galactose + glucose].
Structure of monosaccharides
• Monosaccharides with 5 or more carbon atoms can have both of these forms.
• The open chain and closed ring forms often coexist.
• Many monosaccharides have two molecular forms, on being the mirror image of the other.
• These are referred to as D– and L– forms.
• D–forms occur widely in nature, L–forms do not.
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"adfa8bb7-0c0e-4646-a812-e52b5fd2a2ee"}],"4845":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"4845","dataValue":{"height":100},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"5838a4ac-b945-460d-bd9f-495a5a2df881"}],"6901":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6901","dataValue":{"default":{"theText":"7. Di– and poly–saccharides [A3.1.9]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"7695e4bf-21a0-4a57-8c9a-2bd06d18a768"}],"6001":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6001","dataValue":{"height":91},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"316049ad-c7d5-4a47-a77a-93f7481a7ad4"}],"6000":[{"pluginKey":"text-question","typeKey":"content","dataKey":"6000","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"411b15e0-2e33-4623-b416-3b899000c2f1"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6000","dataValue":{"default":{"answer":"Lipids are a family of substances that are soluble in non–polar solvents such as hydrocarbons, rather than in water.
The major lipids are cholesterol, fatty acids, triglycerides, and phospholipids.
• Cholesterol is a steroid. All steroids have four fused rings – three 6-C cyclohexane rings and one 5-C cyclopentane ring - to which are attached the side chains that give the specific properties.
Cholesterol is found in cell membranes where it helps to maintain membrane fluidity. It is also a precursor in the synthesis of the steroid hormones in the adrenal gland and reproductive organs.
• Fatty acids are carbon chains that terminate in a –COOH group. They are the major energy source for skeletal muscle and other cells; though not for the brain since the fatty acids can not cross the blood–brain barrier and so are unavailable to the brain cells that have to rely on glucose for their energy. Because they are not water–soluble, they must be carried in the blood bound to the protein, albumin.
• Phospholipids have two fatty acids attached to a glycerol; with a phosphate attached to the third O in the glycerol molecule. Other groups may be attached to the phosphate. They are an essential component of lipid bilayer in all cell membranes. These molecules have a non–polar end (the phosphate group) which is hydrophilic and a polar end (the fatty acid component) which is hydrophobic. Therefore, the molecules align in the lipid bilayer so that the hydrophilic groups interface to the water while the hydrophobic groups face each other in the middle of the bilayer.
• Triglycerides are formed by attaching 3 fatty acids to glycerol. They are the form in which lipids are stored in adipocytes (fat cells) and hepatocytes (liver cells) where they are the major energy reserve for the body. Complete oxidation of a gram of fat provides about 38 kJ (9 kcal). In comparison, the complete catabolism of carbohydrates or proteins provides 17 kJ (4 kcal).
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"56c2906c-7c0b-4d35-8b2c-ea0785b2673a"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6002","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"56c2906c-7c0b-4d35-8b2c-ea0785b2673a"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6002","dataValue":{"default":{"answer":"Disaccharides:
• Lactose: A disaccharide composed of one D–glucose and one D–galactose molecule. Found in milk. Although virtually all babies can digest lactose, some people lose that ability as they get older and develop what is called lactose intolerance.
• Sucrose: A disaccharide of one D–glucose and one D–fructose molecule. This is what we commonly call 'sugar'. The disaccharide in broken down to glucose and fructose by enzymes on the surface of the intestinal cells. Both glucose and fructose are then absorbed into the blood.
Polysaccharides:
• Cellulose: A polysaccharide of made with repeated glucose units joined by β-linkages. It is found in plant cell walls where it provides a protective layer outside the cell membrane. Humans do not have enzymes that can break β-linkages, so cellulose, which is insoluble, is indigestible and contributes to what is called dietary fiber.
• Glycogen: A branched polysaccharide made with repeated glucose units joined by α -linkages found in animal cells. The advantage of the branched structure is that the molecule occupies less space in the cell and there are multiple points at which enzymes can act to release glucose molecules. We have the enzymes required to both make glycogen from glucose and break down glycogen to yield glucose. These two pathways are different with energy being used to make glucose and energy being released in its breakdown.
• Inulin: A polysaccharide made with repeated fructose units; found in a variety of plants as an alternative to starch. Humans do not have enzymes to digest inulin which is soluble and broken down in the large intestine by bacteria to provide short chain fatty acids.
• Starch: A polysaccharide made with repeated glucose units joined by α -linkages. Found in plant cells. we digest starch in the intestinal tract and absorb the glucose.
Take notes!
","popupKey":"2564","presentedRatio":1.0,"presentedSize":35.294117647058826}},"dataVersion":2,"uuid":"66a7713e-4936-4fc8-860f-ea3d00eeac14","revisionUuid":"db52f75b-6eba-4eca-b88e-da4c282c4051"}],"5950":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"5950","dataValue":{"height":403},"dataVersion":3,"uuid":"9b881bb0-d60c-4116-882b-cf4528a5b79b","revisionUuid":"b3b645ac-76d4-46f3-aada-4feb2c716dc9"}],"6367":[{"pluginKey":"divider","typeKey":"content","dataKey":"6367","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"f41e0678-8899-4ded-88fa-b69a809b2481","revisionUuid":"83909c06-32e1-48c2-8d31-56aeb2975afd"}],"5948":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"5948","dataValue":{"default":{"title":"Zwitterions","rows":[],"shortDescription":"From the German word Zwitter that can be translated as 'hybrid' or "hermaphrodite'.
"}},"dataVersion":2,"uuid":"0f2d602f-0e1e-4cba-ad95-6e9c2099a05e","revisionUuid":"a83ee9ec-4604-4f9a-8fbe-34b6a279d2fc"}],"5949":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5949","dataValue":{"default":{"answer":"They are the only two amino acids that contain sulfur (S).
"}},"dataVersion":2,"uuid":"5ab5945d-859e-4897-a2ce-98d31d1d5f77","revisionUuid":"d812d23b-7a76-47cb-a8be-086c7b9149f4"},{"pluginKey":"text-question","typeKey":"content","dataKey":"5949","dataValue":{"default":{"question":"Q33. What is unique about these two amino acids: cysteine and methionine?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"5ab5945d-859e-4897-a2ce-98d31d1d5f77","revisionUuid":"d812d23b-7a76-47cb-a8be-086c7b9149f4"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5949","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"5ab5945d-859e-4897-a2ce-98d31d1d5f77","revisionUuid":"d812d23b-7a76-47cb-a8be-086c7b9149f4"}],"6117":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"6117","dataValue":{"predefinedImageSize":35.84638983798825},"dataVersion":4,"uuid":"226f8253-b7ec-413f-8ed0-3e26454bdaeb","revisionUuid":"7a10aaa7-d2a4-4ca5-9079-d6106e0f1f50"}],"6116":[{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"6116","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"• This is the basic structure of an amino acid, where R can be a number of different chains, each characteristic of a specific amino acid.
• The the amino group is often referred to as the N terminus and the carboxyl group as the C terminus.
Q31. Use arrows to draw a blue box around the amino group and a red box around the carboxyl group in this illustration of the structure of an amino acid.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"6308","copyrightText":"© ADInstruments 2020","presentedRatio":0.8768421052631579,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"d461e5d1-c81c-436b-8b7c-3a85290a9818","revisionUuid":"d373068e-5ef8-4f90-a58c-fb3ca8b3b1e9"},{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"6116","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"d461e5d1-c81c-436b-8b7c-3a85290a9818","revisionUuid":"d373068e-5ef8-4f90-a58c-fb3ca8b3b1e9"}],"4854":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"4854","dataValue":{"default":{"theText":"10. Proteins [A3.1.12]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"92ae204b-27e4-4cab-8997-c0c3aee4f5bb"}],"5944":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5944","dataValue":{"default":{"theText":"As you have learnt, amino acids have both an amino group and a carboxyl group. In solution, this results in the molecule having both a positive and negative charge. Molecules like this are called zwitterions.
For every amino acid, there is one pH where the positive and negative charges are equal and the amino acid is electrically neutral. This is called the isoelectric point.
Depending on the side chains, some amino acids are acids at physiological pH (7.4) and others are bases.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"4e341d57-2c6d-4c55-816f-e2df9943099a","revisionUuid":"aa961a90-8a22-4cae-9cdd-86dd0ef19318"}],"5702":[{"pluginKey":"page","typeKey":"content","dataKey":"5702","dataValue":{"default":{"title":"Monosaccharide reactions","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5679","panelKey":"5679","columns":11}]},{"panels":[{"pluginKey":"button","dataKey":"5680","panelKey":"5681","columns":1}]}]},{"cells":[{"panels":[{"pluginKey":"divider","dataKey":"5682","panelKey":"5683","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5684","panelKey":"5685","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"categories","dataKey":"6704","panelKey":"6705","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6754","panelKey":"6755","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6756","panelKey":"6757","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"image-annotation","dataKey":"6758","panelKey":"6759","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"image-annotation","dataKey":"6761","panelKey":"6762","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7255","panelKey":"7256","columns":12}]}]}]}},"dataVersion":2,"uuid":"dcdb6aaf-3e20-4c77-893c-47a694915e77","revisionUuid":"f53be95f-2dec-4795-81c7-ed5b4c672652"}],"4858":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"4858","dataValue":{"default":{"theText":"9. Amino acids [A3.1.11]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"7f4363da-9fb9-4e83-a35d-95d109309773"}],"6375":[{"pluginKey":"page","typeKey":"content","dataKey":"6375","dataValue":{"default":{"title":"What this section is about","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6363","panelKey":"6364","columns":10}]},{"panels":[{"pluginKey":"button","dataKey":"6365","panelKey":"6366","columns":2}]}]},{"cells":[{"panels":[{"pluginKey":"divider","dataKey":"6367","panelKey":"6368","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6369","panelKey":"6370","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6371","panelKey":"6372","columns":7}]},{"panels":[{"pluginKey":"image","dataKey":"6376","panelKey":"6377","columns":5}]}]}]}},"dataVersion":2,"uuid":"11e15b71-48ab-4373-ba7a-fb4febb3308e","revisionUuid":"4d13f876-7de4-4ea0-837f-fdee6e52ff80"}],"6376":[{"pluginKey":"image","typeKey":"content","dataKey":"6376","dataValue":{"default":{"imageResourceKey":"5705","caption":"","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.9886792452830189,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"559581be-9d23-4be6-a270-a72bd8672606","revisionUuid":"4291754e-5884-4a59-94c7-30c325806e8d"}],"5961":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5961","dataValue":{"default":{"theText":"The nine amino acids humans cannot synthesize and are therefore 'essential' are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"57925f1a-d6f6-4908-852f-1d4f246fd6a3","revisionUuid":"681a5e3f-7982-4fa3-ade1-93595c0d0836"}],"2573":[{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"2573","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"286d0b26-7e48-4fbd-8684-3775ceb544b7","revisionUuid":"c526d875-656d-42f8-835b-9ce658a144b7"},{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"2573","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"","presentedRatio":0.0,"annotations":[]}},"dataVersion":4,"uuid":"286d0b26-7e48-4fbd-8684-3775ceb544b7","revisionUuid":"c526d875-656d-42f8-835b-9ce658a144b7"},{"pluginKey":"image-annotation","typeKey":"content","dataKey":"2573","dataValue":{"default":{"questionText":"","inputMode":"allowImageAndAnnotation","predefinedImageKey":"2583","copyrightText":"","presentedRatio":0.5360303413400759,"singleAttempt":false,"assessmentType":"noAssessment","maximumGrade":1.0}},"dataVersion":5,"uuid":"286d0b26-7e48-4fbd-8684-3775ceb544b7","revisionUuid":"c526d875-656d-42f8-835b-9ce658a144b7"}],"2572":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"2572","dataValue":{"predefinedImageSize":100.0},"dataVersion":4,"uuid":"77cceb5f-ca0a-4412-a9d7-28adbcaada33","revisionUuid":"e38a05f6-ee47-4dfb-ae2c-1bca80d4dd1a"}],"2571":[{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"2571","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"8a01713e-46cc-49e6-a77e-a051df26b9b3","revisionUuid":"11f8a85d-2d30-4c32-b3f7-cde08ea263e8"},{"pluginKey":"image-annotation","typeKey":"content","dataKey":"2571","dataValue":{"default":{"questionText":"","inputMode":"allowImageAndAnnotation","predefinedImageKey":"2583","copyrightText":"","presentedRatio":0.5360303413400759,"singleAttempt":false,"assessmentType":"noAssessment","maximumGrade":1.0}},"dataVersion":5,"uuid":"8a01713e-46cc-49e6-a77e-a051df26b9b3","revisionUuid":"11f8a85d-2d30-4c32-b3f7-cde08ea263e8"},{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"2571","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"","presentedRatio":0.0,"annotations":[]}},"dataVersion":4,"uuid":"8a01713e-46cc-49e6-a77e-a051df26b9b3","revisionUuid":"11f8a85d-2d30-4c32-b3f7-cde08ea263e8"}],"2570":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"2570","dataValue":{"predefinedImageSize":100.0},"dataVersion":4,"uuid":"cbce01bf-eed3-42d8-8041-d2c816fc1678","revisionUuid":"0262fe07-f9e6-404f-b28d-5b5c694f591b"}],"6371":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6371","dataValue":{"default":{"theText":"In other Sections we cover:
For those interested, here is some more detailed information about the 20 amino acids used in human proteins.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"354bd13d-d156-46fe-a29e-a4c5fd137125","revisionUuid":"08f97d9e-7b65-4f37-92dc-99fce5dc6b31"}],"6806":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6806","dataValue":{"default":{"theText":"• These are all carbohydrates that you will come across in physiology. There are many more that you will never hear of.
"}},"dataVersion":2,"uuid":"9b19a83c-e48e-4447-8669-72ac87e44fe0","revisionUuid":"1b6c5abb-1ffb-4b6e-b2e5-adbe3ac38102"},{"pluginKey":"categories","typeKey":"content","dataKey":"6808","dataValue":{"default":{"question":"Q27. Place these carbohydrates in the correct category
","labelItems":[{"label":"Cellulose
"},{"label":"Fructose
"},{"label":"Galactose
"},{"label":"Glucose
"},{"label":"Glyceraldehyde
"},{"label":"Glycogen
"},{"label":"Inulin
"},{"label":"Lactose
"},{"label":"Ribose
"},{"label":"Starch
"},{"label":"Sucrose
"}],"categoryItems":[{"title":"Monosaccharide
","imageResourceKey":"","copyrightText":""},{"title":"Disaccharide
","imageResourceKey":"","copyrightText":""},{"title":"Polysaccharide
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"9b19a83c-e48e-4447-8669-72ac87e44fe0","revisionUuid":"1b6c5abb-1ffb-4b6e-b2e5-adbe3ac38102"}],"2566":[{"pluginKey":"notebook","typeKey":"presentation","dataKey":"2566","dataValue":{"height":304,"singleAttempt":false},"dataVersion":2,"uuid":"315a2c37-1af5-4478-baef-abbb67388b90","revisionUuid":"a12b6ccd-a3e3-4376-bf1b-6cc3209b4030"}],"2565":[{"pluginKey":"notebook","typeKey":"content","dataKey":"2565","dataValue":{"default":{"question":"Notes:
","singleAttempt":false}},"dataVersion":2,"uuid":"72e35491-cb91-4929-9e7c-fe50bf6ec812","revisionUuid":"9aff330d-c606-4c48-8e20-5d7fb62b315c"}],"2564":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"2564","dataValue":{"default":{"title":"Notebooks","rows":[{"cells":[{"panels":[{"pluginKey":"notebook","dataKey":"2565","panelKey":"2566","columns":6}]},{"panels":[{"pluginKey":"subpage","dataKey":"2575","panelKey":"2576","columns":6}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"4e0bb199-1442-4a84-ba82-ba5aa92b51dc","revisionUuid":"d9446f9a-529b-431a-bbed-c2caa5ba984b"}],"5951":[{"pluginKey":"kcImageLabelling","typeKey":"content","dataKey":"5951","dataValue":{"default":{"question":"Q38. Label this diagram that illustrates protein structures.
","imageResourceKey":"5956","imageRatio":1.0,"presentedRatio":1.273102310231023,"labelItems":[{"label":"Primary
"},{"label":"Secondary
"},{"label":"Tertiary
"},{"label":"Quaternary
"},{"label":"α-helix
"},{"label":"β-sheet
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.05901034389151697,"dropZoneTopProportion":0.06651305264688771,"anchorX":0.1178483948081682,"anchorY":0.0657177137870855},{"dropZoneLeftProportion":0.4248170450273003,"dropZoneTopProportion":0.255735529377545,"anchorX":0.4347238910820805,"anchorY":0.25764434264107033},{"dropZoneLeftProportion":0.7795108492842432,"dropZoneTopProportion":0.2512134598603839,"anchorX":0.7559641427192583,"anchorY":0.253167721058755},{"dropZoneLeftProportion":-0.016138108645757925,"dropZoneTopProportion":0.4125763525305409,"anchorX":0.12152397827197071,"anchorY":0.4116446698662012},{"dropZoneLeftProportion":0.061738315993557905,"dropZoneTopProportion":0.19578970331588127,"anchorX":0.09763268575725435,"anchorY":0.19342641070389757},{"dropZoneLeftProportion":0.05372669266230085,"dropZoneTopProportion":0.7220995127981383,"anchorX":0.0866059353658468,"anchorY":0.7236447425828969}],"labelListPosition":"outside-topLeft","copyrightText":"Image by Thomas Shafee, courtesy of Wikimedia Commons. Available under CC BY 4.0.","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"23aed9b2-c7f4-4d3c-9137-43da875e41ee","revisionUuid":"78c08fd7-f1d7-4c08-862d-7bad74caa77f"},{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"5951","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":0},{"labelIndex":1,"locationIndex":4},{"labelIndex":2,"locationIndex":3},{"labelIndex":3,"locationIndex":5},{"labelIndex":5,"locationIndex":1},{"labelIndex":4,"locationIndex":2}],"feedbackText":"There are two common secondary protein structures; α helix and β sheet.
• An α helix is formed when a carbonyl of one amino acid hydrogen bonds to an amino group of a second amino acid that is found further along the carbon chain. This bonding creates a helical structure.
• A β sheet (also referred to as a β pleated sheet) is formed when polypeptide segments align and formed hydrogen bonds between them.
11. Water [A3.1.13]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"017ab04f-3970-4e5f-802d-9e20ba3f3885"}],"5952":[{"pluginKey":"kcImageLabelling","typeKey":"presentation","dataKey":"5952","dataValue":{"imageSize":72.01306545690214},"dataVersion":5,"uuid":"e52a22a6-c30f-4a12-a19e-56203fa2dd17","revisionUuid":"905bd953-40be-4557-b05d-7b0f6211ff1a"}],"6369":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6369","dataValue":{"default":{"theText":"To understand function, you must know something about the major molecules that are found throughout the body, understand how the body is organized and the structure of the cells, and know how cells are connected together.
This section is about The building blocks of life. It covers:
• First, the more branching, the greater the number of simultaneously available sites for enzyme activity to release glucose molecules from the glycogen when energy is need by the cells.
• Secondly, the branched structure means that the glycogen granules occupy less space in the cell for the same number of stored glucose molecules.
Q25. What are the physiological advantages of this structure with multiple branching?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"78987ce9-ac27-41ba-8306-ff934b9fe962","revisionUuid":"b997aa8c-fd1b-4280-9a50-cedb27432003"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6800","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"78987ce9-ac27-41ba-8306-ff934b9fe962","revisionUuid":"b997aa8c-fd1b-4280-9a50-cedb27432003"}],"6803":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6803","dataValue":{"height":100},"dataVersion":3,"uuid":"72b2a703-f6fe-481f-8b6d-bb0a002705a5","revisionUuid":"41317ca2-ac5f-46d6-b6ff-8971b3c2ff2e"}],"6802":[{"pluginKey":"text-question","typeKey":"content","dataKey":"6802","dataValue":{"default":{"question":"Q26. Is glycogen formed and broken down in exactly the same way?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"281210ac-017f-4ace-b661-dc442d806699","revisionUuid":"70f5cfa6-0d3e-4464-9f8c-bbe5fe8d389c"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6802","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"281210ac-017f-4ace-b661-dc442d806699","revisionUuid":"70f5cfa6-0d3e-4464-9f8c-bbe5fe8d389c"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6802","dataValue":{"default":{"answer":"• Glycogen synthesis requires energy, while its breakdown does not.
• So there are two separate pathways, one for the synthesis of glycogen from the glucose molecules and the other for the release of the individual glucose molecules from the glycogen.
• Cholesterol is a steroid. All steroids have four fused rings – three 6-C cyclohexane rings and one 5-C cyclopentane ring - to which are attached the side chains that give the specific properties.
• Fatty acids are carbon chains that terminate in a –COOH group.
• Triglycerides are formed by attaching 3 fatty acids to glycerol.
• Phospholipids have two fatty acids attached to a glycerol; with a phosphate attached to the third O in the glycerol molecule. Other groups may be attached to the phosphate.
Q28. Label this illustration of the major types of lipid.
","imageResourceKey":"5717","imageRatio":1.0,"presentedRatio":1.0216450216450217,"labelItems":[{"label":"Cholesterol
"},{"label":"Free fatty acid
"},{"label":"Phospholipid
"},{"label":"Triglyceride
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.6015917558784051,"dropZoneTopProportion":0.2267624709133217,"anchorX":0.582415481793754,"anchorY":0.2286485602094241},{"dropZoneLeftProportion":0.49609903258463467,"dropZoneTopProportion":0.43320971495055266,"anchorX":0.4917808885413597,"anchorY":0.4307328025014543},{"dropZoneLeftProportion":0.8853820396686888,"dropZoneTopProportion":0.6207506180919139,"anchorX":0.8840355216336891,"anchorY":0.6197280395578825},{"dropZoneLeftProportion":0.41289350435292843,"dropZoneTopProportion":0.9449534613147178,"anchorX":0.38777397825172694,"anchorY":0.9439536067481094}],"labelListPosition":"outside-topLeft","copyrightText":"Image courtesy of Wikimedia Commons. Available under CC BY-SA 3.0.","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"d43a6e84-0a80-4785-b661-6cac099d7b57","revisionUuid":"3f79e77c-65a1-45ca-97fd-b9580f0c309d"}],"5716":[{"pluginKey":"kcImageLabelling","typeKey":"presentation","dataKey":"5716","dataValue":{"imageSize":100.0},"dataVersion":5,"uuid":"288881f6-4ccb-47cb-9753-dff72494e5a2","revisionUuid":"4c9b9333-7872-499a-8fb1-1e24b9b30c31"}],"6804":[{"pluginKey":"divider","typeKey":"content","dataKey":"6804","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"a6e8b47a-4821-4259-a86a-b017692cab20","revisionUuid":"31a476ea-cc34-446c-b06f-5b57cc0cff7a"}],"6021":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6021","dataValue":{"default":{"theText":"There are different ways to illustrate protein structures. Three examples of 3–D representations are shown below for interest.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"36ece521-5d1c-4c91-a94b-7f730a8a93e4","revisionUuid":"ec40e646-2de6-4764-b6a7-5ef6dcce2f9f"}],"6386":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6386","dataValue":{"default":{"title":"Page 11: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6415","panelKey":"6416","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"030da53c-4fd5-46e2-99fd-2702f1337aab","revisionUuid":"34373144-2039-4a6c-9029-789b8f93a2f9"}],"6385":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6385","dataValue":{"default":{"title":"Page 10: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6413","panelKey":"6414","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"f6d0313c-87ff-4175-a5ed-5a08f4272974","revisionUuid":"74506a11-7e0e-4cb1-af66-401440027ce3"}],"6388":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6388","dataValue":{"default":{"title":"Page 13: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6945","panelKey":"6946","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"d4f0de8a-1363-44e4-8d9a-4121f0fe05db","revisionUuid":"52cd37fd-b719-4dc1-aa48-4cbd313cfcb9"}],"6387":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6387","dataValue":{"default":{"title":"Page 12: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6417","panelKey":"6418","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"c6cdfd1d-1515-42e0-b981-914db717886c","revisionUuid":"88b2daff-972d-4f5f-9aac-df45c0165756"}],"6380":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6380","dataValue":{"default":{"title":"Page 4: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6623","panelKey":"6624","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"46d7244b-e403-4c28-9aa5-7e127d5208d5","revisionUuid":"4d5b2db3-d07b-45f7-9400-1bf0effa3f69"}],"7471":[{"pluginKey":"kcImageLabelling","typeKey":"presentation","dataKey":"7471","dataValue":{"imageSize":92.66247584000001},"dataVersion":5,"uuid":"f61829d9-c925-4949-8ca3-8158cbf8f321","revisionUuid":"31c7f34b-f38c-4df2-93ec-d66884ed5270"}],"6382":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6382","dataValue":{"default":{"title":"Page 9: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6409","panelKey":"6410","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"831f3ff0-9600-401c-b852-b4a370ddd24e","revisionUuid":"1e8c8080-2807-4cf1-9d20-0460546b5b20"}],"6381":[{"pluginKey":"popupPage","typeKey":"content","dataKey":"6381","dataValue":{"default":{"title":"Page 7: Summary","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6679","panelKey":"6680","columns":12}]}]}],"shortDescription":""}},"dataVersion":2,"uuid":"66ab4457-3821-4cb8-a1df-bf8215510ccf","revisionUuid":"d1f54eb8-6fbd-4117-b129-3973d217c16e"}],"7470":[{"pluginKey":"kcImageLabelling","typeKey":"content","dataKey":"7470","dataValue":{"default":{"question":"Q48. Label this diagram that illustrates a phospholipid bilayer.
","imageResourceKey":"7492","imageRatio":1.0,"presentedRatio":0.799744081893794,"labelItems":[{"label":"Hydrophilic head
"},{"label":"Hydrophobic tail
"},{"label":"Interstitial fluid
"},{"label":"Intracelular water
"},{"label":"Lipid bilayer
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.753,"dropZoneTopProportion":0.01831315,"anchorX":0.760125,"anchorY":0.0236534},{"dropZoneLeftProportion":0.41433333333333333,"dropZoneTopProportion":0.7251538500000001,"anchorX":0.39747916666666666,"anchorY":0.7270294500000001},{"dropZoneLeftProportion":0.1739375,"dropZoneTopProportion":0.5916476,"anchorX":0.183875,"anchorY":0.5907619000000001},{"dropZoneLeftProportion":0.7793333333333333,"dropZoneTopProportion":0.9891185000000001,"anchorX":0.7709166666666667,"anchorY":0.9726288500000001},{"dropZoneLeftProportion":0.16566666666666666,"dropZoneTopProportion":0.8434729500000001,"anchorX":0.15766666666666668,"anchorY":0.8467813000000001}],"labelListPosition":"outside-topLeft","copyrightText":"© ADInstruments 2020","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"6a2353f2-5f9d-4f07-b8d7-8bc9a2863545","revisionUuid":"81d7ad5a-e3a2-4552-9572-0ff7c753e675"},{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"7470","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":0},{"labelIndex":4,"locationIndex":1},{"labelIndex":1,"locationIndex":3},{"labelIndex":2,"locationIndex":2},{"labelIndex":3,"locationIndex":4}],"feedbackText":"The cell membrane is an example of a phospholipid bilayer.
As you have just learnt:
• When a phosphate is attached to a lipid to give a phospholipid, the charges on the phosphate result in a hydrophilic portion of the molecule.
• Such molecules, with a hydrophobic domain and a hydrophilic domain orient themselves, when they can into double layers with their hydrophobic ends facing each other and their hydrophilic ends facing into the water.
Q29. Match the lipid to its functions.
","imageResourceKey":"5727","imageRatio":1.0,"labelItems":[{"label":"Cholesterol
","leftProportion":0.0,"topProportion":0.0},{"label":"Fatty acids
","leftProportion":-0.0022396416573348264,"topProportion":0.2727272727272727},{"label":"Phospholipids
","leftProportion":0.0,"topProportion":0.5347593582887701},{"label":"Triglycerides
","leftProportion":-0.0011198208286674132,"topProportion":0.8155080213903744},{"label":"Catabolized to provide energy. Carried in blood bound to albumin.
","leftProportion":0.7973124300111982,"topProportion":-0.01871657754010695},{"label":"Essential component of lipid bilayer in all cell membranes.
","leftProportion":0.6931690929451287,"topProportion":0.27540106951871657},{"label":"Important for membrane fluidity. Precursor of steroid hormones.
","leftProportion":0.6931690929451287,"topProportion":0.5374331550802139},{"label":"Stored in adipocytes and hepatocytes as major energy reserve.
","leftProportion":0.6931690929451287,"topProportion":0.786096256684492}],"labelLocationItems":[{"leftProportion":0.3482642777155655,"topProportion":0.0},{"leftProportion":0.3482642777155655,"topProportion":0.2700534759358289},{"leftProportion":0.3471444568868981,"topProportion":0.5400651737967914},{"leftProportion":0.3471444568868981,"topProportion":0.786096256684492}],"labelListPosition":"outside-topLeft","copyrightText":"","labelWidthProportion":0.3068309070548707,"labelHeightProportion":0.2139037433155082,"presentedRatio":0.41881298992161253,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"da65d9a1-ccd5-4035-a064-8a5a132263e6","revisionUuid":"e76a82f3-3dde-43d7-b848-307b50575a7f"},{"pluginKey":"drag-and-drop","typeKey":"modelAnswer","dataKey":"5728","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":2},{"labelIndex":1,"locationIndex":0},{"labelIndex":2,"locationIndex":1},{"labelIndex":3,"locationIndex":3}],"feedbackText":"• Cholesterol is found in cell membranes where it helps to maintain membrane fluidity. It is also a precursor in the synthesis of the steroid hormones in the adrenal gland and reproductive organs.
• Fatty acids are the major energy source for skeletal muscle and other cells; though not for the brain. Fatty acids can not cross the blood–brain barrier and so are unavailable to the brain cells that have to rely on glucose for their energy. Because they are not water–soluble, they must be carried in the blood bound to the protein, albumin.
• Phospholipids are an essential component of the lipid bilayer in all cell membranes. These molecules have a non–polar end (the phosphate group) which is hydrophilic, and a polar end (the fatty acid component) which is hydrophobic. Therefore, the molecules align in the lipid bilayer so that the hydrophilic groups interface to the water while the hydrophobic groups face each other in the middle of the bilayer.
• Triglycerides are the form in which lipids are stored in adipocytes (fat cells) and hepatocytes (liver cells) where they are the major energy reserve for the body. Complete oxidation of a gram of fat provides about 38 kJ (9 kcal). In comparison, the complete catabolism of carbohydrates or proteins provides 17 kJ (4 kcal).
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"9e5c41b9-73af-4bf9-8d20-bfff5fd6d4a0"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6817","dataValue":{"default":{"answer":"Metabolism of hexoses
• Hexoses can be oxidized to acids. For example, –CH2OH + O2 → –COOH + H2O. For glucose, this yields glucuronic acid, which is found in pectins that contribute to the strength of the walls of plant cells.
• Hexoses can be reduced to alcohols. For example, the carbonyl group on glucose (C6H12O6) can be reduced by addition of hydrogen to yield sorbitol (C6H14O6).
• They can combine with HN3 to form hexosamines. For example, fructose (C6H12O6) and be combined with NH3 to give glucosamine (C6H13NO5) and water (H2O). In turn, glucosamine is used to make mucopolysaccharides (e.g, glycosaminoglycans found in joints) proteoglycans (proteins with carbohydrate groups attached) and glycolipids (lipids with carbohdyrate groups attached).
• The addition of a phosphate to glucose (phosphorylation) is an essential first step in glucose metabolism.
Hexoses are also the primary building blocks for di–, tri–, tetra–, oligo– and poly–saccharides.
• This involves the formation of glycosidic bonds that join carbohydrates to each other or to other molecules. The bond is formed between the carbonyl group on the aldose or ketose on the carbohydrate and an hydroxyl group on another carbohydrate or other molecule.
Three possible representations of the three-dimensional structure of the protein triose phosphate isomerase.
Left: All-atom representation colored by atom type. Middle: Simplified representation illustrating the backbone conformation, colored by secondary structure. Right: Solvent-accessible surface representation colored by types of groups that are revealed by the solvent (acidic groups red, basic groups blue, polar groups green, non–polar groups white).
6. Monosaccharide reactions [A3.1.8]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"2adbfe83-d0e3-4b29-b974-12acc0e9df64"}],"7120":[{"pluginKey":"image","typeKey":"content","dataKey":"7120","dataValue":{"default":{"imageResourceKey":"7124","caption":"","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.8892215568862275,"presentedSize":68.79074432265932,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"a777ddf0-04df-41bd-ba74-408376a10af2","revisionUuid":"b2a45b3c-6965-4b54-b4dc-550e308b8691"}],"7241":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7241","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"37ea074a-946d-457e-a39d-901a9bc1ae21"}],"7122":[{"pluginKey":"image","typeKey":"content","dataKey":"7122","dataValue":{"default":{"imageResourceKey":"7125","caption":"","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.6047516198704104,"presentedSize":85.48727203647427,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"cb81cbda-ae81-4127-91a1-c8bf04def8d3","revisionUuid":"cec1aae2-4ce1-420d-bef2-022525a27a00"}],"7243":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7243","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"c9a455ea-e20c-4fe9-9fa8-4d9f04d23372"}],"7245":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7245","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"f2f950ed-5d7a-419e-836a-72a5eff13534"}],"6830":[{"pluginKey":"divider","typeKey":"content","dataKey":"6830","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"8d2b8852-4f77-4a51-a0fa-d78176644a2a","revisionUuid":"654ee4a7-d19e-44c8-9607-8d6aabebd310"}],"5741":[{"pluginKey":"image-annotation","typeKey":"content","dataKey":"5741","dataValue":{"default":{"questionText":"Q36. Now, use arrows to draw a box around the groups that join to form the amino acid chain in proteins.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"5750","copyrightText":"Image by Chemistry-grad student, courtesy of Wikimedia Commons. Available under CC BY-SA 3.0.","presentedRatio":0.3578838174273859,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"8ee3eb37-c529-4dff-98ee-a58c2cf66310","revisionUuid":"18ffd9ea-33af-45ec-9071-12f06aa54baf"},{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"5741","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"8ee3eb37-c529-4dff-98ee-a58c2cf66310","revisionUuid":"18ffd9ea-33af-45ec-9071-12f06aa54baf"},{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"5741","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"Two complete links are shown here. You can see that one amino acid loses an OH from its carboxyl group (COOH becomes CO) and the other amino acid loses an H from its amine group (NH2 becomes NH). So each peptide bond that is formed is associated with the production of one molecules of H2O. R1,
R2 and R3 are 3 different side chains of 3 different amino acids.
You know from experience that most fats are not soluble in water – think of oil and vinegar dressing where the two ingredients settle into layers.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"381a2ae9-90a3-4210-9349-6e7a42ab0f3d","revisionUuid":"aaf2bbc8-b0d9-4449-aafd-6d0d3bb99a6e"}],"5739":[{"pluginKey":"categories","typeKey":"content","dataKey":"5739","dataValue":{"default":{"question":"Q37. Which of these statements are correct and which are incorrect?
","labelItems":[{"label":"Proteins are either structural or act as enzymes.
"},{"label":"Proteins have primary, secondary, tertiary, and quaternary structure.
"},{"label":"Proteins may be classified as globular, fibrous, or membrane.
"},{"label":"The major function of proteins is to store energy for metabolism.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"b27f7a67-c722-4797-a293-560c39f3e48f","revisionUuid":"a65b0d74-cf66-48cc-8ecf-014cc19cdfc0"},{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"5739","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":1},{"labelIndex":2}]},{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":3}]}],"feedbackText":"• Proteins are often enzymes that catalyze cell reactions. Some provide cell and intercellular structure. The main structural proteins are collagen, elastin, and keratin. Proteins in the cell membrane may also act as transporters and receptors. Some hormones are proteins.
• Proteins have a primary – the amino acid backbone, a secondary – regularly repeating regions close to each other with hydrogen bonding (e.g; α-helix, β-sheet), tertiary structure – organization within a polypeptide chain, and quaternary structure. The quaternary structure results from the interplay between polypeptide chains. Their interactions with each other are not readily predicted from knowledge of the amino acid sequences in the protein, so protein structures are extremely difficult to predict. For proteins that can be crystallized, it is possible to determine the structure through x–ray crystallography.
• Proteins are classified as globular - usually water–soluble and function as enzymes; fibrous - insoluble and structural; and membrane – located in cell membranes where they function as receptors or channels for water–soluble solutes and water itself to move between the cell interior and the surrounding interstitial fluid.
• We do catabolize excess amino acids in out dietary intake. However, it is essential to appreciate that proteins are conserved and are not normally used to any extent to supply energy to the cells. Only in starvation, where lipids and carbohydrates are severely depleted do we start to catabolize proteins and use their amino acids for energy.
Q30. Identify the glycerol components in the triglyceride and phospholipid in this figure using arrows to draw boxes around them.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"5733","copyrightText":"Image by Eoin Fahy, courtesy of Wikimedia Commons. Available under CC BY-SA 3.0.","presentedRatio":0.6308539944903582,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"17690e48-74d3-4f30-8242-d84971b21a6d","revisionUuid":"0ba6763f-b05b-43ea-8504-4d6382061e84"},{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"5731","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"17690e48-74d3-4f30-8242-d84971b21a6d","revisionUuid":"0ba6763f-b05b-43ea-8504-4d6382061e84"},{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"5731","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"","presentedRatio":0.0,"annotations":[{"type":"arrow","colour":"#ed4000","end":{"x":0.5888429752066116,"y":0.6157205240174672},"tip":{"x":0.5984848484848485,"y":0.5698689956331878}},{"type":"arrow","colour":"#ed4000","end":{"x":0.6363636363636364,"y":0.7150655021834061},"tip":{"x":0.587465564738292,"y":0.6200873362445415}},{"type":"arrow","colour":"#ed4000","end":{"x":0.731404958677686,"y":0.712882096069869},"tip":{"x":0.6377410468319559,"y":0.7172489082969432}},{"type":"arrow","colour":"#ed4000","end":{"x":0.7355371900826446,"y":0.5764192139737991},"tip":{"x":0.740358126721763,"y":0.7150655021834061}},{"type":"arrow","colour":"#ed4000","end":{"x":0.5964187327823691,"y":0.5753275109170306},"tip":{"x":0.7341597796143251,"y":0.5698689956331878}},{"type":"arrow","colour":"#ed4000","end":{"x":0.5743801652892562,"y":0.31877729257641924},"tip":{"x":0.5847107438016529,"y":0.24890829694323144}},{"type":"arrow","colour":"#ed4000","end":{"x":0.6163911845730028,"y":0.4093886462882096},"tip":{"x":0.5730027548209367,"y":0.3220524017467249}},{"type":"arrow","colour":"#ed4000","end":{"x":0.6887052341597796,"y":0.4093886462882096},"tip":{"x":0.6177685950413223,"y":0.4148471615720524}},{"type":"arrow","colour":"#ed4000","end":{"x":0.690771349862259,"y":0.2576419213973799},"tip":{"x":0.6935261707988981,"y":0.4104803493449782}},{"type":"arrow","colour":"#ed4000","end":{"x":0.5819559228650137,"y":0.25109170305676853},"tip":{"x":0.6921487603305785,"y":0.24563318777292575}}]}},"dataVersion":4,"uuid":"17690e48-74d3-4f30-8242-d84971b21a6d","revisionUuid":"0ba6763f-b05b-43ea-8504-4d6382061e84"}],"5732":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"5732","dataValue":{"predefinedImageSize":81.87912887694557},"dataVersion":4,"uuid":"a8dc3004-88e1-45af-9dc3-5ea54d3b65e6","revisionUuid":"cadc4587-f62e-4dc6-8289-6294bcb65ca9"}],"6941":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6941","dataValue":{"default":{"theText":"12. Solutions [A3.1.14]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"8ab891b6-a88b-4348-8221-2a55b66289b4"}],"6820":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6820","dataValue":{"default":{"theText":"Metabolism of hexoses
Hexoses are also the primary building blocks for di–, tri–, tetra–, oligo– and poly–saccharides.
Water is a superb solvent and its ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
• These solutions are often referred to as 'aqueous solutions' and water is referred to as a polar solvent, meaning that it is a solvent whose molecules carry a charge.
Solutions:
• Contain at least two substances, the solvent and one or more solutes. The solvent is the liquid in which the chemicals (the solutes) are dissolved.
• Are clear, not cloudy. Cloudiness would indicate that particles were suspended in the solvent rather than dissolved in it.
• It is not possible to separate the components by filtration. Again, if it were, there would be particles suspended in the solvent, rather than dissolved in it.
Solubility in water
Electrolytes
• Water has a large dielectric constant.
• So when a substance containing atoms held together by ionic bonds (like NaCl and other salts) is added to water, the water molecules surround the Na+ and Cl– ions. This weakens the electrostatic attraction between them and so the salt dissolves in the water.
In electrolyte solutions:
• Solutes dissociate into cations (positive ions) and anions (negative ions). For example, common salt, NaCl, dissociates into Na+ and Cl–.
• Because of their electrical charge, each ion becomes surrounded by a shell of water molecules (its hydration shell).
This increases the effective diameter of the ion in the solution.
• Ions in solution carry charge so electric currents can flow through ionic solutions. This enables us to use measurements of voltage and current in solutions to examine properties of cells and membranes.
• We talk of ideal solutions where there are no interactions between adjacent ions. This is true for very dilute solutions where the ions can be thought of as being widely separated. In reality, there are always some interactions between ions in physiological solutions but we usually ignore these as the effects are very slight.
Carbohydrates
• Have many –OH groups that can form hydrogen bonds either with –OH groups on adjacent molecules or with water.
• For some carbohydrates, forming hydrogen bonds with water is more favorable energetically than forming hydrogen bonds with other –OH groups.
• The formation of the hydrogen bonds with water separates the molecules and results in the carbohydrate going into solution.
• The solubility of carbohydrates in water varies and not all are readily soluble. For example, cellulose is insoluble, starch is soluble only in hot water and glycogen is barely soluble.
Proteins
The solubility depends on the protein structure.
In general, globular proteins are water–soluble, fibrous proteins are not.
Globular proteins:
• Have hydrophobic groups oriented away from the protein surface and hydrophilic groups at the surface.
• These surface hydrophilic groups are made up of amino acids that carry electrical charge.
• These charges attract water molecules. The water molecules then act as a 'screen' around the charges, decreasing interactions of the protein molecule with other protein molecules and so favoring the protein dissolving in the water.
Lipids
• Lipids consist of long sequences of carbon to carbon bonds with hydrogen atoms attached to the carbons. The tendency of the carbon atoms to attract electrons from the hydrogen atoms is very similar to that of the hydrogen atoms to attract electrons from the carbon atoms. The result is that the electrons are shared equally between the two elements and the molecules are electrically neutral. We refer to them as non–polar.
• When we put these in water, the water has a greater affinity for other water molecules than is does for the lipid molecules. So the lipid does not dissolve. We say that the lipid is hydrophobic but you could really say that the water is lipophobic!
• However, when a phosphate is attached to give a phospholipid, the charges on the phosphate result in a hydrophilic portion of the molecule. Such molecules, with a hydrophobic domain and a hydrophilic domain orient themselves, when they can into double layers with their hydrophobic ends facing each other and their hydrophilic ends facing into the water.
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"67b8f76f-718f-4dfa-96e7-7df80083cd18"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6943","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"67b8f76f-718f-4dfa-96e7-7df80083cd18"}],"5734":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5734","dataValue":{"default":{"theText":"The figure shows the structure of glycerol – a 3-carbon monosaccharide to which fatty acids are attached to form triglycerides or phospholipids.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a2affcfe-70bc-4a71-8237-9d59c6ac540a","revisionUuid":"646cd464-18f4-446c-b790-7b13e5c223d7"}],"6704":[{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"6704","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":1},{"labelIndex":2},{"labelIndex":3},{"labelIndex":4}]},{"labelAnswerItems":[]}],"feedbackText":"Metabolism of hexoses
• Hexoses can be oxidized to acids. For example, –CH2OH + O2 → –COOH + H2O. For glucose, this yields glucuronic acid, which is found in pectins that contribute to the strength of the walls of plant cells.
• Hexoses can be reduced to alcohols. For example, the carbonyl group on glucose (C6H12O6) can be reduced by addition of hydrogen to yield sorbitol (C6H14O6).
• They can combine with NH3 to form hexosamines. For example, fructose (C6H12O6) and be combined with NH3 to give glucosamine (C6H13NO5) and water (H2O). In turn, glucosamine is used to make mucopolysaccharides (e.g, glycosaminoglycans found in joints) proteoglycans (proteins with carbohydrate groups attached) and glycolipids (lipids with carbohdyrate groups attached).
• The addition of a phosphate to glucose (phosphorylation) is an essential first step in glucose metabolism.
Hexoses are also the primary building blocks for di–, tri–, tetra–, oligo–, and poly–saccharides.
• This involves the formation of glycosidic bonds.
Q21. Which of these statements are related to hexose metabolism?
","labelItems":[{"label":"Hexoses can be oxidized to acids.
"},{"label":"Hexoses can be reduced to alcohols.
"},{"label":"They can combine with NH3 to form hexosamines.
"},{"label":"They can be phosphorylated.
"},{"label":"They can form bonds with other hexoses to yield larger carbohydrate molecules.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"716b3f74-c252-4c05-a1ae-4bc08debc35b","revisionUuid":"2918d4b9-f81a-417b-8e7a-24090448e159"}],"6945":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6945","dataValue":{"default":{"theText":"All life takes place in an aqueous environment.
Some 60% of the body is water, making water, by volume, by far the most common molecule in the body.
The biological importance of water depends upon a number of peculiar properties.
The first of these is explained by hydrogen bonding; the others by the energy required to break hydrogen bonds during melting, warming, and vaporization.
It is this property of water that makes it a superb solvent and, of all its unusual properties, this ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
Hydrogen bonds
This attraction is what we mean by a hydrogen bond.
Glycerol - a 3–C monosaccharide.
","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.36923076923076925,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"a086d303-2658-4d5c-bbb5-7d619220f422","revisionUuid":"52636d1c-5d81-4287-9d80-32ff6f41cfef"}],"6948":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6948","dataValue":{"default":{"theText":"Water is a superb solvent and its ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
Solutions:
Solubility in water
Electrolytes
In electrolyte solutions:
Carbohydrates
Proteins
The solubility depends on the protein structure.
In general, globular proteins are water–soluble, fibrous proteins are not.
Globular proteins:
Lipids
Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"212a70ac-e0e6-4ad3-9444-3e22b59ce3ab"}],"7257":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7257","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"3bfe9463-a68f-4150-8b5d-d4b9db000b4e"}],"5630":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5630","dataValue":{"default":{"answer":"Carbon (C), oxygen (O), and hydrogen (H).
"}},"dataVersion":2,"uuid":"1a5366c8-bc0b-4d4c-bcbc-f6c5bd939746","revisionUuid":"82c346cf-8f22-4b6f-9a95-bd916cc0ff08"},{"pluginKey":"text-question","typeKey":"content","dataKey":"5630","dataValue":{"default":{"question":"Q13. Name the 3 elements that are found in all carbohydrates.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"1a5366c8-bc0b-4d4c-bcbc-f6c5bd939746","revisionUuid":"82c346cf-8f22-4b6f-9a95-bd916cc0ff08"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5630","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"1a5366c8-bc0b-4d4c-bcbc-f6c5bd939746","revisionUuid":"82c346cf-8f22-4b6f-9a95-bd916cc0ff08"}],"6841":[{"pluginKey":"categories","typeKey":"content","dataKey":"6841","dataValue":{"default":{"question":"Q40. Which of these are unique properties of water that make it possible for life as we know it?
","labelItems":[{"label":"It is a liquid at body temperature.
"},{"label":"It takes a lot of heat to melt it.
"},{"label":"In its liquid state, it takes a relatively large amount of heat to raise its temperature.
"},{"label":"It takes a lot of heat to vaporize it.
"},{"label":"It is most dense at 4°C.
"},{"label":"It reduces the attraction between between positive and negative charges in compounds that are added to it.
"}],"categoryItems":[{"title":"Is a property of water that makes life possible
","imageResourceKey":"","copyrightText":""},{"title":"Is not a property of water that makes life possible
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"8cd29228-7a15-4af5-82a1-c8e9514a9f55","revisionUuid":"b45e805c-7ccc-4cce-9142-a8752708af0e"},{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"6841","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":1},{"labelIndex":2},{"labelIndex":3},{"labelIndex":4},{"labelIndex":5}]},{"labelAnswerItems":[]}],"feedbackText":"All life takes place in an aqueous environment.
The biological importance of water depends upon a number of peculiar properties.
• It is a liquid at 'ordinary' temperatures. This is important as life requires that water remains liquid over a significant range of temperatures. Animals and plants can survive from temperatures even a little below 0ºC to temperatures in the 50s. Survival below freezing point is possible for some animals and plants that produce what are effectively antifreeze proteins. These inhibit growth of ice crystals, thus protecting both cells and extracellular fluid from freezing damage.
• Water has a large latent heat of fusion so it requires a lot of heat to melt ice. This also means that a lot of heat is released when water freezes.
• In its liquid state, it takes a relatively large amount of heat to raise its temperature; that is, it has a large heat capacity.
• It takes a lot of heat to vaporize it; that is, it has a large latent heat of vaporization. This property is essential for temperature regulation in a hot environment. Sweat evaporating from the skin removes a lot of heat and helps keep the body cool.
The first of these is explained by hydrogen bonding; the others by the energy required to break hydrogen bonds during melting, warming, and vaporization.
• It is most dense at 4°C. The fact that it has its maximum density at this temperature means that, as water cools further and freezes, the ice formed is less dense than the slightly warmer water and so ice floats on water rather than sinking. The ice on the surface provides insulation and this protects the animals and plants living in the water from being frozen themselves.
• It reduces the attraction between positive and negative charges in compounds that are added to it. We refer to this as water having a large dielectric constant. So when a substance containing atoms held together by ionic bonds (like NaCl and other salts) is added to water, the water molecules surround the Na+ and Cl– ions. This weakens the electrostatic attraction between them and so the salt dissolves in the water.
It is this property of water that makes is a superb solvent and, of all its unusual properties, this ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"ce2b425f-733f-4a9b-ab28-8ef2939d1f17"}],"5994":[{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5994","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"aabca4da-b0ac-48bc-a364-94cba36edf50"},{"pluginKey":"text-question","typeKey":"content","dataKey":"5994","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"aabca4da-b0ac-48bc-a364-94cba36edf50"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5994","dataValue":{"default":{"answer":"All life takes place in an aqueous environment.
Some 60% of the body is water, making water, by volume, by far the most common molecule in the body.
The biological importance of water depends upon a number of peculiar properties.
• It is a liquid at 'ordinary' temperatures. This is important for life requires that water remains liquid over a significant range of temperatures. Animals and plants can survive from temperatures even a little below 0ºC to temperatures in the 50s. Survival below freezing point is possible for some animals and plants that produce what are effectively antifreeze proteins. These inhibit growth of ice crystals, thus protecting both cells and extracellular fluid from freezing damage.
• Water has a large latent heat of fusion so it requires a lot of heat to melt ice. This also means that a lot of heat is released when water freezes.
• In its liquid state, it takes a relatively large amount of heat to raise its temperature; that is, It has a large heat capacity.
• It takes a lot of heat to vaporize it; that is, it has a large latent heat of vaporization. This property is essential for temperature regulation in a hot environment. Sweat evaporating from the skin removes a lot of heat and helps keep the body cool.
The first of these is explained by hydrogen bonding; the others by the energy required to break hydrogen bonds during melting, warming, and vaporization.
• It is most dense at 4°C. The fact that it has its maximum density at this temperature means that, as water cools further and freezes, the ice formed is less dense than the slightly warmer water and so ice floats on water rather than sinking. The ice on the surface provides insulation and this protects the animals and plants living in the water from being frozen themselves.
• It reduces the attraction between between positive and negative charges in compounds that are added to it. We refer to this as water having a large dielectric constant. So when a substance containing atoms held together by ionic bonds (like NaCl and other salts) is added to water, the water molecules surround the Na+ and Cl– ions. This weakens the electrostatic attraction between them and so the salt dissolves in the water.
It is this property of water that makes is a superb solvent and, of all its unusual properties, this ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
Hydrogen bonds
• In each water molecule, the oxygen atom, having a greater mass, attracts electrons from the H atoms. The result is that the O atom has a slight negative charge while the H atoms become slightly positive.
• Therefore, every water molecule carries charges and, for this reason, water is referred to as a polar solvent.
• Because of the uneven charge distribution in the water molecule, there is an electrostatic attraction of the O in one water molecule to an H on an adjacent water molecule.
This attraction is what we mean by a hydrogen bond.
• The unique properties of water arise from the formation of these hydrogen bonds between adjacent water molecules as illustrated here.
• Hydrogen bonds are also found in proteins and hold the two strands of DNA together in the double helix.
Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"0a4963b1-ed7b-4b08-911b-abc161cbdfaa"}],"5194":[{"pluginKey":"button","typeKey":"content","dataKey":"5194","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":85.71428571428571}},"dataVersion":2,"uuid":"1db11f61-d73c-43b4-a961-db0baa463e69","revisionUuid":"4e04a18d-6d48-4378-9896-090a2070d129"}],"5508":[{"pluginKey":"page","typeKey":"content","dataKey":"5508","dataValue":{"default":{"title":"The building blocks of organic matter","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5484","panelKey":"5484","columns":11}]},{"panels":[{"pluginKey":"button","dataKey":"5485","panelKey":"5486","columns":1}]}]},{"cells":[{"panels":[{"pluginKey":"divider","dataKey":"5487","panelKey":"5488","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5489","panelKey":"5490","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6595","panelKey":"6596","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"6593","panelKey":"6594","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6603","panelKey":"6604","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcImageLabelling","dataKey":"6605","panelKey":"6606","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6611","panelKey":"6612","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"image","dataKey":"6608","panelKey":"6609","columns":6}]},{"panels":[{"pluginKey":"image","dataKey":"7201","panelKey":"7202","columns":6}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6597","panelKey":"6598","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"6599","panelKey":"6600","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6621","panelKey":"6622","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"image","dataKey":"6618","panelKey":"6619","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7241","panelKey":"7242","columns":12}]}]}]}},"dataVersion":2,"uuid":"4b4e484e-602c-4eef-9104-2c7217f11ae2","revisionUuid":"e410c9d9-ec80-483b-8698-63a846bacbfa"}],"5742":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"5742","dataValue":{"predefinedImageSize":59.70519013997275},"dataVersion":4,"uuid":"a6ed88e0-83bb-4906-b6ef-4d2d9b2a4435","revisionUuid":"55c60fd0-41db-44c5-94d9-805c632f9f20"}],"6832":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6832","dataValue":{"default":{"theText":"Now we come to consider water, without which life as we know it, could not exist.
Water has some very special properties that make it uniquely suitable for life.
We'll check on how many of these you already know and you'll learn those that you don't.
Think again.
","checked":false},{"answerDescription":"Some 60% of the volume of the body is water.
","checked":true},{"answerDescription":"Think again.
","checked":false},{"answerDescription":"Think again.
","checked":false},{"answerDescription":"Think again.
","checked":false}]}},"dataVersion":1,"uuid":"927b383c-7632-480f-a0d1-b07502cd0542","revisionUuid":"c766a490-7d32-4d38-92b0-05cf93c63234"},{"pluginKey":"select","typeKey":"content","dataKey":"6834","dataValue":{"default":{"question":"Q39. Which of these is the most common molecule in the body by volume?
","multiselect":false,"answers":[{"answer":"CO2
"},{"answer":"H2O
"},{"answer":"Molecules containing carbon
"},{"answer":"N2
"},{"answer":"O2
"}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"927b383c-7632-480f-a0d1-b07502cd0542","revisionUuid":"c766a490-7d32-4d38-92b0-05cf93c63234"}],"6954":[{"pluginKey":"button","typeKey":"content","dataKey":"6954","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":100.0}},"dataVersion":2,"uuid":"f0780657-4f83-4a1b-9741-58dfe3a964f3","revisionUuid":"0cbc191f-f53c-403c-9249-5432922be012"}],"6956":[{"pluginKey":"divider","typeKey":"content","dataKey":"6956","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"ddec67a7-4fd3-48c1-bea1-543831759dea","revisionUuid":"55e5b413-fbcd-4032-ae56-39719b531fe5"}],"6958":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6958","dataValue":{"default":{"theText":"Before discussing individual classes, let's first check what you know about the functions of each one – carbohydrates, lipids, proteins, and nucleic acids.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"b5afdf20-d00b-43e4-890b-2314fb91da8e","revisionUuid":"925f19c9-03cd-4e96-9cfa-3db37d315a47"}],"7264":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7264","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"594c1555-d788-45ca-a95e-e94bb873dbad"}],"7266":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7266","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"2fcf4069-e0c1-4840-8602-88c19d49b7be"}],"6850":[{"pluginKey":"select","typeKey":"modelAnswer","dataKey":"6850","dataValue":{"default":{"answers":[{"answerDescription":"Are there hydrogen bonds in DNA or proteins?
","checked":false},{"answerDescription":"Hydrogen bonds are formed between a number of elements. For example, the secondary, tertiary, and quaternary structures of proteins reflect interactions between adjacent elements that includes hydrogen bonding. Also, the double helix formed between adjacent strands of DNA (deoxyribonucleic acid) is dependent on hydrogen bonding.
","checked":true}]}},"dataVersion":1,"uuid":"6d1bafdb-de36-4523-8e7f-18cf150ca2e9","revisionUuid":"f76035cf-4417-4341-b3dd-34813e04b114"},{"pluginKey":"select","typeKey":"content","dataKey":"6850","dataValue":{"default":{"question":"Q41. Hydrogen bonds are only found between adjacent water molecules.
","multiselect":false,"answers":[{"answer":"Correct
"},{"answer":"Incorrect
"}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"6d1bafdb-de36-4523-8e7f-18cf150ca2e9","revisionUuid":"f76035cf-4417-4341-b3dd-34813e04b114"}],"7268":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7268","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"a5231ed4-368d-42e6-9085-9f93f2121b9a"}],"5761":[{"pluginKey":"categories","typeKey":"content","dataKey":"5761","dataValue":{"default":{"question":"Q34. Which of these statements are correct and which are incorrect?
","labelItems":[{"label":"All amino acids can be made by the human body.
"},{"label":"All plants contain the 20 amino acids used in human proteins.
"},{"label":"Every protein contains all of the 20 amino acids.
"},{"label":"If one essential amino acid is deficient, the utilization of other amino acids is impaired.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"b27f7a67-c722-4797-a293-560c39f3e48f","revisionUuid":"a19a44f4-28e5-440a-925c-16e16188364a"},{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"5761","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":1},{"labelIndex":3}]},{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":2}]}],"feedbackText":"• We can't make 9 of the 20 amino acids that we need for protein synthesis and so must obtain these 9 amino acids in our food. These 9 amino acids are referred to as the 'essential' amino acids.
• All plants contain the 20 amino acids that we need, so vegetables are an excellent source of amino acids.
• Since virtually all proteins require at least some of the essential amino acids, deficiencies in any one of these will impair the utilization of all amino acids.
Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"4eae08d0-7a28-4947-8124-fa5a78b11b27"}],"7141":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7141","dataValue":{"default":{"theText":"Here you can Review what you have learnt on this page.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"a358050b-d157-4830-90d6-f4794e4fc133","revisionUuid":"5aff65c6-ebc1-407b-8da4-210e19acf3ee"}],"6608":[{"pluginKey":"image","typeKey":"content","dataKey":"6608","dataValue":{"default":{"imageResourceKey":"6615","caption":"","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":0.4401519047078438,"presentedRatio":1.3695182190150743,"presentedSize":52.97035018730472,"rotationRadians":0.0,"flip":false,"copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. "}},"dataVersion":2,"uuid":"a3dd8331-f548-4056-a32d-c22636475f5e","revisionUuid":"3838fa1d-4a40-403f-9882-c1376de84cfe"}],"5995":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"5995","dataValue":{"height":100},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"5838a4ac-b945-460d-bd9f-495a5a2df881"}],"5632":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5632","dataValue":{"default":{"answer":"In almost all cases, it is (C.H2O)n, so we can think of monosaccharides as hydrates of carbon.
Let's apply this to a triose and to a hexose.
In the triose, n=3, as we have C3H6O3.
In the hexose, n=6, so we have C6H12O6.
Q15. What is the ratio of the elements to each other in a monosaccharide?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"b971c597-46c4-4e0d-bf5b-0b559fe8199b","revisionUuid":"7ad984f5-ab66-4939-9545-8bc05655c5c7"}],"5753":[{"pluginKey":"button","typeKey":"content","dataKey":"5753","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":100.0}},"dataVersion":2,"uuid":"f0780657-4f83-4a1b-9741-58dfe3a964f3","revisionUuid":"0cbc191f-f53c-403c-9249-5432922be012"}],"5996":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5996","dataValue":{"default":{"answer":"There are 20 amino acids found in humans.
Amino acids are organic compounds that contain amino (–NH2) and carboxyl (–COOH) functional groups together with a side chain (R) that is specific for each of the 20 amino acids found in the body. The amino group is often referred to as the N terminus and the carboxyl group as the C terminus.
Of the 20 amino acids, 11 can be made in the body. The other 9 must be obtained from the diet and are called essential amino acids.
• All plants contain the 20 amino acids that we need so vegetables are an excellent source of amino acids.
• Since virtually all proteins require at least some of the essential amino acids, deficiencies in any one of these will impair the utilization of all amino acids.
Amino acids have both an amine group and a carboxyl group. In solution, this results in the molecule having both a positive and negative charge. Molecules like this are called zwitterions.
For every amino acid, there is one pH where the positive and negative charges are equal and the amino acid is electrically neutral. This is called the isoelectric point.
Depending on the side chains, some amino acids are acids at physiological pH (7.4) and others are bases.
"}},"dataVersion":2,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"fe0ea82a-2701-4b30-b4ca-75a6a7e82f72"},{"pluginKey":"text-question","typeKey":"content","dataKey":"5996","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"fe0ea82a-2701-4b30-b4ca-75a6a7e82f72"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5996","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"fe0ea82a-2701-4b30-b4ca-75a6a7e82f72"}],"5512":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5512","dataValue":{"default":{"theText":"Hydrogen bonds formed between adjacent water molecules.
","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.992797118847539,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image by Qwerter, courtesy of Wikimedia Commons. Available under CC BY-SA 3.0."}},"dataVersion":2,"uuid":"93544155-ed8f-4701-9d44-2c493fbad63c","revisionUuid":"67e8a1a7-e91e-4d75-be1e-f45d8f0c5bfe"}],"5755":[{"pluginKey":"divider","typeKey":"content","dataKey":"5755","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"ddec67a7-4fd3-48c1-bea1-543831759dea","revisionUuid":"55e5b413-fbcd-4032-ae56-39719b531fe5"}],"5997":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"5997","dataValue":{"height":100},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"5838a4ac-b945-460d-bd9f-495a5a2df881"}],"5513":[{"pluginKey":"button","typeKey":"content","dataKey":"5513","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":100.0}},"dataVersion":2,"uuid":"f0780657-4f83-4a1b-9741-58dfe3a964f3","revisionUuid":"0cbc191f-f53c-403c-9249-5432922be012"}],"6603":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6603","dataValue":{"default":{"theText":"We can illustrate the structures of compounds in several ways, structural formula (2–D structure), or ball and stick or space-filled 3–D models.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"2124108e-2ec0-4af6-9ba1-c4974a130022","revisionUuid":"e7ede920-e184-43d6-ae6b-a45caee1c92e"}],"5998":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5998","dataValue":{"default":{"answer":"Proteins consist of long chains of amino acids.
These chains are put together using an RNA (ribonucleic acid) template generated from transcription of the DNA genetic code.
• The two main functions of proteins are either as enzymes that catalyze cell reactions or to provide cell and intercellular structure. The main structural proteins are collagen, elastin, and keratin.
• Proteins have a primary – the amino acid backbone, a secondary – regularly repeating regions close to each other with hydrogen bonding (e.g; α-helix, β-sheet), tertiary structure – organization within a polypeptide chain and quaternary structure. The quaternary structure results from the interplay between polypeptide chains. Their interactions with each other are not readily predicted from knowledge of the amino acid sequences in the protein, so protein structures are extremely difficult to predict. For proteins that can be crystallized, it is possible to determine the structure through x–ray crystallography.
• Proteins are classified as globular - usually water–soluble and function as enzymes; fibrous - insoluble and structural; and membrane – located in cell membranes where they function as receptors or channels for water–soluble solutes and water itself to move between the cell interior and the surrounding interstitial fluid.
• We do catabolize excess amino acids in out dietary intake. However, it is essential to appreciate that proteins are conserved and are not normally used to any extent to supply energy to the cells. Only in starvation, where lipids and carbohydrates are severely depleted do we start to catabolize proteins and use their amino acids for energy.
When amino acids join together a peptide bond is formed between the adjacent –COOH and –NH2 groups. One amino acid loses an OH from its carboxyl group (COOH becomes COO) and the other amino acid loses an H from its amine group (NH2 becomes NH). So each peptide bond that is formed is associated with the production of one H2O molecule.
"}},"dataVersion":2,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"4a14a465-8076-4723-8337-558bb4c17995"},{"pluginKey":"text-question","typeKey":"content","dataKey":"5998","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"4a14a465-8076-4723-8337-558bb4c17995"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5998","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"4a14a465-8076-4723-8337-558bb4c17995"}],"5636":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"5636","dataValue":{"default":{"answer":"• Yes. It is D-glucose.
• Monosaccharides with 5 or more carbon atoms can have both of these forms.
• The open chain and closed ring forms often coexist.
Q18. Is this the same compound?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"b0c024b7-ebe6-44da-b5ef-8c0c52502f8c","revisionUuid":"98087ed1-9595-4b2b-8b41-c6e4d91504b2"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"5636","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"b0c024b7-ebe6-44da-b5ef-8c0c52502f8c","revisionUuid":"98087ed1-9595-4b2b-8b41-c6e4d91504b2"}],"6847":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6847","dataValue":{"default":{"theText":"In each water molecule, the oxygen atom has more positively charged protons in its nucleus. It therefore attracts electrons from the H atoms. The result is that the O atom has a slight negative charge while the H atoms become slightly positive.
Therefore, every water molecule carries charges and, for this reason, water is referred to as a polar solvent.
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"40b9446d-a891-4509-88fd-33ca065fca32","revisionUuid":"debb9268-cba4-406a-8bfa-071cf54910b4"}],"5757":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5757","dataValue":{"default":{"theText":"Now, something about amino acids, the protein building blocks.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"b5afdf20-d00b-43e4-890b-2314fb91da8e","revisionUuid":"5aa825d4-5ffd-473e-bc44-62dd8de9863d"}],"6605":[{"pluginKey":"kcImageLabelling","typeKey":"content","dataKey":"6605","dataValue":{"default":{"question":"Q7. Label these different versions of the structure of CO2.
","imageResourceKey":"6607","imageRatio":1.0,"presentedRatio":0.331302717900656,"labelItems":[{"label":"2–D structure
"},{"label":"Ball and stick
"},{"label":"Space–filled model
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.08433333333333333,"dropZoneTopProportion":1.0183285007072136,"anchorX":0.08033333333333334,"anchorY":0.9360145568128242},{"dropZoneLeftProportion":0.37766666666666665,"dropZoneTopProportion":0.9421142149929279,"anchorX":0.391,"anchorY":0.9363289721829327},{"dropZoneLeftProportion":0.7683333333333333,"dropZoneTopProportion":0.9504147807637907,"anchorX":0.7536666666666667,"anchorY":0.9365176214049977}],"labelListPosition":"outside-topLeft","copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. ","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"5cf0196f-3f90-44fc-a329-9883c09855b4","revisionUuid":"b51c75aa-8af2-4f18-a3bb-5767dc8fefe8"},{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"6605","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":0},{"labelIndex":1,"locationIndex":1},{"labelIndex":2,"locationIndex":2}],"feedbackText":"• In the 2-D model, the lines that link the letters representing the elements are the chemical bonds that help create the molecule.
• These bonds are also seen as the 'sticks' in the ball and stick model.
For the rest of this Section we are going to focus on three of the four types of organic molecules that are the basis of life – carbohydrates, proteins, and lipids (fats). The fourth type, nucleic acids, are the subject of Section A4.1.
First, you'll consider carbohydrates.
Below you can see illustrations of these compounds. They are all made up from C, H, and O. Carbonic acid is not classed as an organic compound despite consisting solely of C, H, and O.
Glucose, fructose, and sucrose are all organic compounds.
For comparison, here are equivalent models for water and for ammonia.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"6140df61-862f-44ff-b3f4-0c80211ad53a","revisionUuid":"b6332252-17d3-44c5-9ac1-33f360bcfece"}],"6858":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6858","dataValue":{"default":{"theText":"There are several functional chemical groups that you will come across repeatedly so we will introduce these now.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"b5afdf20-d00b-43e4-890b-2314fb91da8e","revisionUuid":"1f576f5d-a085-4ea9-bc62-c0fbe87f6bfd"}],"6992":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6992","dataValue":{"default":{"theText":"4. Functions of the major building blocks [A3.1.6]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"37a00e9b-a238-4aef-9c33-71e0186e02a0"}],"6995":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6995","dataValue":{"height":100},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"5838a4ac-b945-460d-bd9f-495a5a2df881"}],"6994":[{"pluginKey":"text-question","typeKey":"content","dataKey":"6994","dataValue":{"default":{"question":"List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"910fb5a0-8830-4d5f-a324-e5c967424904"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6994","dataValue":{"default":{"answer":"Carbohydrates
• They are part of macromolecular structures; for example in nucleic acids, attached to cell membrane components and in the interstitial fluid matrix.
• They contribute dietary fiber that is essential for normal bowel function and maintenance of a healthy gut bacterial population – the microbiota.
• They provide energy through the metabolism of glucose.
• They act as an energy store in the form of glycogen.
Lipids
• They are an essential component of cell membranes.
• Most of the energy stored in our body is in lipids in specialized cells – adipocytes – in adipose tissues.
• They are used for signaling in the body – some are hormones, others are intracellular messengers.
Nucleic acids
• They store, transmit, and translate genetic material.
Proteins
• Some are in cell membranes where they act as receptors, channels, or transporters.
• Some are enzymes that catalyze metabolic reactions.
• Some are antibodies that protect against infections
• Some are structural and responsible for our ability to stand and walk.
• They are used for signaling – some are hormones, others are intracellular messengers.
Organic matter is built from common elements, all of which are found in our atmosphere.
Just as letters form a word, individual elements combine through chemical bonds to form compounds. For example:
And just as groups of words can form sentences, simple compounds can combine to form more complex matter. For example:
CO2 + H2O→ H2CO3 (carbonic acid).
All life takes place in water.
Water is a superb solvent and its ability to dissolve a wide range of substances from gases to electrolytes and organic compounds is fundamental to life as we know it.
These solutions are often referred to as 'aqueous solutions' and water is referred to as a polar solvent, meaning that it is a solvent whose molecules carry a charge.
Here you will learn what we mean by 'solution' and how electrolytes, carbohydrates, and proteins can dissolve in water whereas lipids can not.
Carbohydrates
• They are part of macromolecular structures; for example in nucleic acids, attached to cell membrane components, and in the interstitial fluid matrix.
• They contribute dietary fiber that is essential for normal bowel function and maintenance of a healthy gut bacterial population – the microbiota.
• They provide energy through the metabolism of glucose.
• They act as an energy store in the form of glycogen.
Lipids
• They are an essential component of cell membranes.
• Most of the energy stored in our body is in lipids in specialized cells – adipocytes – in adipose tissues.
• They are used for signaling in the body – some are hormones, others are intracellular messengers.
Nucleic acids
• They store, transmit, and translate genetic material.
Proteins
• Some are in cell membranes where they act as receptors, channels, or transporters.
• Some are enzymes that catalyze metabolic reactions.
• Some are antibodies that protect against infections
• Some are structural and responsible for our ability to stand and walk.
• They are used for signaling – some are hormones, others are intracellular messengers.
Q12. Place each substance against the statement that best describes its functions in the body.
","imageResourceKey":"6991","imageRatio":1.0,"labelItems":[{"label":"Carbohydrates
","leftProportion":0.0,"topProportion":0.0},{"label":"Lipids
","leftProportion":-0.0011574074074074073,"topProportion":0.24301075268817204},{"label":"Nucleic acids
","leftProportion":0.0011574074074074073,"topProportion":0.4860215053763441},{"label":"Proteins
","leftProportion":0.0,"topProportion":0.7440860215053764},{"label":"• Essential component of cell membranes.
• Provide most of the energy stored in our body
• Used for signaling
• Store genetic material
• Transmit and translate genetic information
• Cell membrane components
• Catalyze metabolic reactions
• Protect against infections
• Provide structure
• Used for signaling
• Are part of macromolecular structures
• Contribute dietary fiber
• Provide energy
• Store energy
Solutions:
• Contain at least two substances, the solvent and one or more solutes. The solvent is the liquid in which the chemicals (the solutes) are dissolved.
• Are clear, not cloudy. Cloudiness would indicate that particles were suspended in the solvent rather than dissolved in it.
• It is not possible to separate the components by filtration. Again, if it were, there would be particles suspended in the solvent, rather than dissolved in it.
Q42. Which of these statements about solutions are correct and which are incorrect?
","labelItems":[{"label":"They are clear, not cloudy.
"},{"label":"They contain at least two substances, the solvent and one or more solutes.
"},{"label":"The components can be separated by filtration of the solution.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"8cd29228-7a15-4af5-82a1-c8e9514a9f55","revisionUuid":"7040ca25-39bf-46c3-b70e-a9d40fc1ac08"}],"5537":[{"pluginKey":"page","typeKey":"content","dataKey":"5537","dataValue":{"default":{"title":"Carbohydrates – Monosaccharides","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5512","panelKey":"5512","columns":11}]},{"panels":[{"pluginKey":"button","dataKey":"5513","panelKey":"5514","columns":1}]}]},{"cells":[{"panels":[{"pluginKey":"divider","dataKey":"5515","panelKey":"5516","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"5517","panelKey":"5518","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"5630","panelKey":"5631","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6654","panelKey":"6655","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6652","panelKey":"6653","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"select","dataKey":"6656","panelKey":"6657","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"5632","panelKey":"5633","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"categories","dataKey":"6673","panelKey":"6674","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6658","panelKey":"6659","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"6688","panelKey":"6689","columns":9}]},{"panels":[{"pluginKey":"image","dataKey":"6690","panelKey":"6691","columns":3}]}]},{"cells":[{"panels":[{"pluginKey":"image-annotation","dataKey":"7535","panelKey":"7536","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"5636","panelKey":"5637","columns":7}]},{"panels":[{"pluginKey":"image","dataKey":"6096","panelKey":"6097","columns":5}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"6661","panelKey":"6662","columns":7}]},{"panels":[{"pluginKey":"whitespace","dataKey":"6666","panelKey":"6667","columns":5},{"pluginKey":"image","dataKey":"6668","panelKey":"6669","columns":5}]}]},{"cells":[{"panels":[{"pluginKey":"text-question","dataKey":"6671","panelKey":"6672","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7251","panelKey":"7252","columns":12}]}]}]}},"dataVersion":2,"uuid":"b66af8c4-d159-4aa2-9ad9-212b902675b4","revisionUuid":"9d1aa769-306d-4511-a2f7-39b49b528abe"}],"6989":[{"pluginKey":"drag-and-drop","typeKey":"presentation","dataKey":"6989","dataValue":{"imageSize":89.8682369797018},"dataVersion":5,"uuid":"cef7e2b5-ac67-4ca2-9e68-ba06201406db","revisionUuid":"1504903f-a44e-4d7e-b353-4d9ca8da4866"}],"6880":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6880","dataValue":{"height":100},"dataVersion":3,"uuid":"128c8f13-9fd3-4ffc-a132-aebe86ac6cb6","revisionUuid":"1212e568-471d-4931-82b3-3b023c0a32d3"}],"6762":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"6762","dataValue":{"predefinedImageSize":43.48089017900333},"dataVersion":4,"uuid":"5be58da8-43b9-4cdc-801e-f211d2277f18","revisionUuid":"e9d86964-1b56-44ed-b32b-9654087d6433"}],"6761":[{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"6761","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"163cb48a-29dc-4b45-afcf-5cdcb7bd68a7","revisionUuid":"d2826b63-b226-4da2-b185-549d464ddd88"},{"pluginKey":"image-annotation","typeKey":"modelAnswer","dataKey":"6761","dataValue":{"default":{"imageKey":"","annotationsKey":"","feedbackText":"","presentedRatio":0.0,"annotations":[{"type":"arrow","colour":"#0084db","end":{"x":0.23713490959666203,"y":0.24528301886792453},"tip":{"x":0.2906815020862309,"y":0.1778975741239892}},{"type":"arrow","colour":"#0084db","end":{"x":0.4297635605006954,"y":0.7654986522911051},"tip":{"x":0.23713490959666203,"y":0.24663072776280323}},{"type":"arrow","colour":"#0084db","end":{"x":0.5417246175243393,"y":0.5296495956873315},"tip":{"x":0.433240611961057,"y":0.7789757412398922}},{"type":"arrow","colour":"#0084db","end":{"x":0.29346314325452016,"y":0.1778975741239892},"tip":{"x":0.545201668984701,"y":0.5377358490566038}}]}},"dataVersion":4,"uuid":"163cb48a-29dc-4b45-afcf-5cdcb7bd68a7","revisionUuid":"d2826b63-b226-4da2-b185-549d464ddd88"},{"pluginKey":"image-annotation","typeKey":"content","dataKey":"6761","dataValue":{"default":{"questionText":"Q23. Use blue arrows to enclose the glycosidic bond in the disaccharide sucrose.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"6763","copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. ","presentedRatio":0.5159944367176634,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"163cb48a-29dc-4b45-afcf-5cdcb7bd68a7","revisionUuid":"d2826b63-b226-4da2-b185-549d464ddd88"}],"lesson":[{"pluginKey":"lesson","typeKey":"content","dataKey":"lesson","dataValue":{"default":{"lessonPages":["3060","6375","3983","5508","7069","6982","5537","5702","6814","5581","5769","5604","6840","6887","4874"],"backgroundPages":["1065"],"reportPages":[],"checkpoints":[],"popupPages":[{"dataKey":"2564","referencedOnPages":["33","907","4031","4243","3983","4874","5508","5537","5581","5604","5702","5769","6375","6814","6982","7069"]},{"dataKey":"5917","referencedOnPages":["5769"]},{"dataKey":"5948","referencedOnPages":["5769"]},{"dataKey":"6380","referencedOnPages":["5508"]},{"dataKey":"6381","referencedOnPages":["5537"]},{"dataKey":"6382","referencedOnPages":["6814"]},{"dataKey":"6385","referencedOnPages":["5581"]},{"dataKey":"6386","referencedOnPages":["5769"]},{"dataKey":"6387","referencedOnPages":["5604"]},{"dataKey":"6388","referencedOnPages":["6840"]},{"dataKey":"6540","referencedOnPages":["3983"]},{"dataKey":"6819","referencedOnPages":["5702"]},{"dataKey":"6947","referencedOnPages":["6887"]},{"dataKey":"6996","referencedOnPages":["6982"]},{"dataKey":"7092","referencedOnPages":["7069"]}],"panelConnections":[{"sourceDataKey":"1406","sinkDataKey":"1408","sourcePanelKey":"1407","sinkPanelKey":"1409"},{"sourceDataKey":"2462","sinkDataKey":"2466","sourcePanelKey":"2463","sinkPanelKey":"2467"}],"spreadsheetNameMappings":[{"dataKey":"1141","name":"Table1","inUse":false},{"dataKey":"1406","name":"Sheet1","inUse":false},{"dataKey":"1791","name":"Table2","inUse":false},{"dataKey":"1942","name":"Table3","inUse":false},{"dataKey":"2151","name":"Table4","inUse":false},{"dataKey":"2178","name":"Table5","inUse":false},{"dataKey":"2180","name":"Table6","inUse":false},{"dataKey":"2203","name":"Table7","inUse":false},{"dataKey":"2279","name":"Table8","inUse":false},{"dataKey":"2462","name":"Table9","inUse":false},{"dataKey":"1011","name":"Table10","inUse":false},{"dataKey":"2838","name":"Sheet2","inUse":false},{"dataKey":"2986","name":"Table11","inUse":false},{"dataKey":"4277","name":"Table12","inUse":false},{"dataKey":"4577","name":"Table13","inUse":false},{"dataKey":"4624","name":"Table14","inUse":false},{"dataKey":"5050","name":"Table15","inUse":false},{"dataKey":"5352","name":"Table16","inUse":false}]}},"dataVersion":13,"uuid":null,"revisionUuid":null}],"6997":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6997","dataValue":{"default":{"theText":"Carbohydrates
Lipids
Nucleic acids
Proteins
Carbohydrates
• Have many –OH groups that can form hydrogen bonds either with –OH groups on adjacent molecules or with water.
• For some carbohydrates, forming hydrogen bonds with water is more favorable energetically than forming hydrogen bonds with other –OH groups.
• The formation of the hydrogen bonds with water separates the molecules and results in the carbohydrate going into solution.
• The solubility of carbohydrates in water varies and not all are readily soluble. For example, cellulose is insoluble, starch is soluble only in hot water, and glycogen is barely soluble.
Q45. Mono– and di–saccharides are readily soluble in water. What property of these carbohydrates makes this possible?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"9dd0e1e8-7818-41c3-a60b-78cebf86a773","revisionUuid":"a9c5032e-5cb0-4990-8d6b-4f24f496e2a0"}],"6756":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6756","dataValue":{"default":{"theText":"Glycosidic bonds join carbohydrates to each other or to other molecules. The bond is formed between the carbonyl group on the aldose or ketose on the carbohydrate and an hydroxyl group on another carbohydrate or other molecule.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"4b072432-5094-4057-b4f5-346111a57833","revisionUuid":"6800c4c8-c841-4322-a7bf-28a30ea0ec94"}],"6759":[{"pluginKey":"image-annotation","typeKey":"presentation","dataKey":"6759","dataValue":{"predefinedImageSize":100.0},"dataVersion":4,"uuid":"f9fa8b7b-37dd-4a7a-8ce6-e5c6ba9a2a52","revisionUuid":"96c667eb-574d-4ecb-b6de-a6945da109db"}],"6879":[{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6879","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"9dd0e1e8-7818-41c3-a60b-78cebf86a773","revisionUuid":"e9992098-4c08-4697-a96a-3ff6c414ae34"},{"pluginKey":"text-question","typeKey":"content","dataKey":"6879","dataValue":{"default":{"question":"Q46. Some proteins are soluble in water, others are not. What accounts for this difference?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"9dd0e1e8-7818-41c3-a60b-78cebf86a773","revisionUuid":"e9992098-4c08-4697-a96a-3ff6c414ae34"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6879","dataValue":{"default":{"answer":"The solubility depends on the protein structure.
In general, globular proteins are water–soluble, fibrous proteins are not.
Globular proteins:
• Have hydrophobic groups oriented away from the protein surface and hydrophilic groups at the surface.
• These surface hydrophilic groups are made up of amino acids that carry electrical charge.
• These charges attract water molecules. The water molecules then act as a 'screen' around the charges, decreasing interactions of the protein molecule with other protein molecules and so favoring the protein dissolving in the water.
Maltose is formed from two molecules of glucose.
","presentedRatio":0.0,"annotations":[{"type":"arrow","colour":"#0084db","end":{"x":0.6795096322241682,"y":0.6357308584686775},"tip":{"x":0.6042031523642732,"y":0.2737819025522042}},{"type":"arrow","colour":"#0084db","end":{"x":0.7338003502626971,"y":0.6380510440835266},"tip":{"x":0.6806771745475774,"y":0.642691415313225}},{"type":"arrow","colour":"#0084db","end":{"x":0.7297139521307647,"y":0.2853828306264501},"tip":{"x":0.7349678925861063,"y":0.6450116009280742}},{"type":"arrow","colour":"#0084db","end":{"x":0.6065382370110917,"y":0.28306264501160094},"tip":{"x":0.7302977232924693,"y":0.26218097447795824}}]}},"dataVersion":4,"uuid":"78cb5b17-358e-4d9b-ba7d-4d6f4f80ba1b","revisionUuid":"943012e6-0bd9-43aa-8ed4-02c4e4571b9e"},{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"6758","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"78cb5b17-358e-4d9b-ba7d-4d6f4f80ba1b","revisionUuid":"943012e6-0bd9-43aa-8ed4-02c4e4571b9e"},{"pluginKey":"image-annotation","typeKey":"content","dataKey":"6758","dataValue":{"default":{"questionText":"Q22. Use blue arrows to enclose the glycosidic bond in the disaccharide maltose.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"6760","copyrightText":"Adapted from Image courtesy of Wikimedia Commons. Available in the public domain. ","presentedRatio":0.2518105849582173,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"78cb5b17-358e-4d9b-ba7d-4d6f4f80ba1b","revisionUuid":"943012e6-0bd9-43aa-8ed4-02c4e4571b9e"}],"5680":[{"pluginKey":"button","typeKey":"content","dataKey":"5680","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":100.0}},"dataVersion":2,"uuid":"f0780657-4f83-4a1b-9741-58dfe3a964f3","revisionUuid":"0cbc191f-f53c-403c-9249-5432922be012"}],"5560":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5560","dataValue":{"default":{"theText":"• Lipids consist of long sequences of carbon to carbon bonds with hydrogen atoms attached to the carbons.
• The tendency of the carbon atoms to attract electrons from the hydrogen atoms is very similar to that of the hydrogen atoms to attract electrons from the carbon atoms.
• The result is that the electrons are shared equally between the two elements and the molecules are electrically neutral.
• We refer to them as non–polar. When we put these in water, the water has a greater affinity for other water molecules than is does for the lipid molecules.
• So the lipid does not dissolve. We say that the lipid is hydrophobic but you could really say that the water is lipophobic!
• However, when a phosphate is attached to give a phospholipid, the charges on the phosphate result in a hydrophilic portion of the molecule.
• Such molecules, with a hydrophobic domain and a hydrophilic domain orient themselves, when they can into double layers with their hydrophobic ends facing each other and their hydrophilic ends facing into the water.
Q47. Most lipids are insoluble in water. Explain why this is.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"a2614799-94e8-48d6-8ca5-519849ee8fe9","revisionUuid":"386ad7e3-d865-4f60-a81c-b711bf9591c1"}],"5561":[{"pluginKey":"button","typeKey":"content","dataKey":"5561","dataValue":{"default":{"buttonType":"popup","fileResourceKey":null,"fileType":null,"imageResourceKey":"4084","caption":"","popupKey":"2564","presentedRatio":1.0,"presentedSize":100.0}},"dataVersion":2,"uuid":"f0780657-4f83-4a1b-9741-58dfe3a964f3","revisionUuid":"0cbc191f-f53c-403c-9249-5432922be012"}],"5682":[{"pluginKey":"divider","typeKey":"content","dataKey":"5682","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"ddec67a7-4fd3-48c1-bea1-543831759dea","revisionUuid":"55e5b413-fbcd-4032-ae56-39719b531fe5"}],"6652":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6652","dataValue":{"default":{"theText":"We'll begin with the simplest compounds, monosaccharides, that are the building blocks for complex carbohydrates.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"ae4b679c-0296-4855-8d86-3d15fbe13ac4","revisionUuid":"8eb767e1-a89b-4dce-bd66-6b9284d74885"}],"6773":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6773","dataValue":{"default":{"theText":"A water molecule showing distribution of charges (δ) on the molecule.
","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.7544910179640718,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image by Qwerter, courtesy of Wikimedia Commons. Available under CC BY-SA 3.0."}},"dataVersion":2,"uuid":"309a54c8-2526-406d-937a-29fada5c2018","revisionUuid":"9d199d27-86a2-41fc-a50d-96e9dd04caf1"}],"6893":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6893","dataValue":{"height":100},"dataVersion":3,"uuid":"d6f0fd2c-d12c-4664-952a-5185c58b30e0","revisionUuid":"98110b2c-83db-47de-a34c-688cc06c1395"}],"7069":[{"pluginKey":"page","typeKey":"content","dataKey":"7069","dataValue":{"default":{"title":"Common functional groups","rows":[{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7039","panelKey":"7039","columns":11}]},{"panels":[{"pluginKey":"button","dataKey":"7040","panelKey":"7041","columns":1}]}]},{"cells":[{"panels":[{"pluginKey":"divider","dataKey":"7042","panelKey":"7043","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7044","panelKey":"7045","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcImageLabelling","dataKey":"7075","panelKey":"7076","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"categories","dataKey":"7077","panelKey":"7078","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcImageLabelling","dataKey":"7086","panelKey":"7087","columns":12}]}]},{"cells":[{"panels":[{"pluginKey":"kcTextArea","dataKey":"7243","panelKey":"7244","columns":12}]}]}]}},"dataVersion":2,"uuid":"fd8ce599-8aa7-415c-90d7-34849725048d","revisionUuid":"caa31a21-cc43-4f1b-a2a3-29edd74cfd94"}],"5684":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5684","dataValue":{"default":{"theText":"Here you will learn a little about metabolic (chemical) reactions involving hexoses that can occur in the body.
Then, you will learn more about di– and poly–saccharides.
Now, you'll learn about the major groups of lipids (fats).
Most of the energy stored in our body is in lipids in specialized cells – adipocytes – in adipose tissues.
Lipids are an essential component of our cell membranes.
They are used for signaling in the body – some are hormones, others are intracellular messengers.
Q43. Many electrolytes, such as NaCl, are readily dissolved in water. What properties of these compounds make this possible?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"235ee58e-fbbd-44c4-b9bb-08d27fb6a8e6","revisionUuid":"489a5fd5-a2f2-4756-b84f-b31c4a250297"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6888","dataValue":{"default":{"answer":"• As you have learnt, water has a large dielectric constant.
• So when a substance containing atoms held together by ionic bonds (like NaCl and other salts) is added to water, the water molecules surround the Na+ and Cl– ions. This weakens the electrostatic attraction between them and so the salt dissolves in the water.
Disaccharides:
Polysaccharides:
Amino groups
• Are found in all amino acids.
Carboxyl groups
• Are found in carbohydrates and amino acids
• They consist of a carbonyl and a hydroxy group.
Hydroxy groups
• Are found in many organic compounds.
• Facilitate water–solubility.
• Are removed in dehydration reactions in carbohydrate, lipid, and protein synthesis with the formation of water.
For example: glucose + fructose → sucrose + water
C6H12O6 + C6H12O6 → C12H22O11 + H2O
Phosphoryl groups
• Are central to many biochemical reactions.
• The addition of a phosphoryl group to molecule, a process called phosphorylation, is necessary for many biochemical processes, such as enzyme reactions.
• The phosphoryl group is not the same as the phosphate group in which an additional O atom is bound to the P. (So the phosphoryl group is PO32– whereas the phosphate group is PO42–.
Q10. Which of these statements are correct and which are incorrect?
","labelItems":[{"label":"Amino groups are found in all amino acids.
"},{"label":"Carboxyl groups are found in carbohydrates.
"},{"label":"Carboxyl groups consist of a carbonyl and a hydroxy group.
"},{"label":"Hydroxy groups are found in amino acids.
"},{"label":"Phosphoryl groups play a central role in activating enzymes.
"},{"label":"Phosphoryl and phosphate groups are identical.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"f67fa0de-49ec-47c7-8d5d-088212cd6468","revisionUuid":"f03ab53b-9e81-4378-8fb2-65c8cc904ada"}],"7076":[{"pluginKey":"kcImageLabelling","typeKey":"presentation","dataKey":"7076","dataValue":{"imageSize":100.0},"dataVersion":5,"uuid":"11cf9eb1-cffa-4c00-8634-2d15a5324b4c","revisionUuid":"5884894d-8b08-43d2-8583-49ed12b189be"}],"6661":[{"pluginKey":"text-question","typeKey":"content","dataKey":"6661","dataValue":{"default":{"question":"Q19. Is this the same compound?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"b0c024b7-ebe6-44da-b5ef-8c0c52502f8c","revisionUuid":"0b7cde38-c706-4c60-a138-d404ac8fdb5e"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6661","dataValue":{"default":{"answer":"• Yes. It is two forms of glucose. One molecule is a mirror image of the other.
• Molecules like these are called enantiomers.
• For glucose, these are called D–glucose (image on the left) and L–glucose.
Q9. Label these functional chemical groups.
","imageResourceKey":"7074","imageRatio":1.0,"presentedRatio":0.35355086372360844,"labelItems":[{"label":"Amino
"},{"label":"Carboxyl
"},{"label":"Hydroxy
"},{"label":"Phosphoryl
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.155,"dropZoneTopProportion":0.7660378212088309,"anchorX":0.16566666666666666,"anchorY":0.7681591567137169},{"dropZoneLeftProportion":0.3443333333333333,"dropZoneTopProportion":0.2271596769815418,"anchorX":0.347,"anchorY":0.2218563382193268},{"dropZoneLeftProportion":0.7856458333333334,"dropZoneTopProportion":0.10677388707926166,"anchorX":0.7856666666666666,"anchorY":0.10924877850162866},{"dropZoneLeftProportion":0.6136666666666667,"dropZoneTopProportion":0.7597916666666666,"anchorX":0.6136666666666667,"anchorY":0.7584952949692363}],"labelListPosition":"outside-topLeft","copyrightText":"© ADInstruments 2020","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"cdc1edfa-86dc-43ff-a6a7-fbaf3abecf8a","revisionUuid":"c6a84449-6841-440c-b448-a1ff4dfadae8"},{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"7075","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":0},{"labelIndex":1,"locationIndex":1},{"labelIndex":2,"locationIndex":3},{"labelIndex":3,"locationIndex":2}],"feedbackText":"Note:
• Amino groups have a nitrogen bonded to two hydrogen atoms.
• Carboxyl groups have a carbon with a double bond to oxygen and a single bond an OH group.
• The presence of a terminal OH results in the oxy suffix (e.g., hydroxy).
• Phosphoryl groups have a phosphorus at the center.
Q14. The smallest monosaccharides are 6 carbon carbohydrates like glucose and fructose. Is this statement correct?
","multiselect":false,"answers":[{"answer":"Correct.
"},{"answer":"Incorrect.
"}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"0edbcb50-8927-42ab-b3b7-eb921718ca46","revisionUuid":"429b36ca-e5e3-40bb-876e-55886dfb528d"},{"pluginKey":"select","typeKey":"modelAnswer","dataKey":"6656","dataValue":{"default":{"answers":[{"answerDescription":"Is glyceraldehyde, with 3 carbon atoms (C3H6O3), a monosaccharide?
","checked":false},{"answerDescription":"• This is a common misconception. In fact, there are monosaccharides with from 3 to 8 C atoms, though those with 3, 5 or 6 C atoms are the most common.
• For example, glyceraldehyde, with 3 carbon atoms (C3H6O3), is a monosaccharide, as is sedoheptulose (C7H14O7)
Matter is any substance that has mass and occupies space (i.e., has volume).
"}},"dataVersion":2,"uuid":"10ec3429-b00c-445a-a04c-28fb7215dc84","revisionUuid":"890d05e0-d5c9-48b2-b6d1-57e1110c111f"},{"pluginKey":"text-question","typeKey":"content","dataKey":"6534","dataValue":{"default":{"question":"Q1. What do you think we mean in science when we refer to 'matter'?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"10ec3429-b00c-445a-a04c-28fb7215dc84","revisionUuid":"890d05e0-d5c9-48b2-b6d1-57e1110c111f"}],"6897":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6897","dataValue":{"default":{"theText":"Because of the uneven charge distribution in the water molecule, there is an electrostatic attraction of the O in one water molecule to an H on an adjacent water molecule.
This attraction is called a hydrogen bond.
The unique properties of water arise from the formation of these hydrogen bonds between adjacent water molecules as illustrated here.
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"ab656712-bbe2-4e76-a8ae-e3da36f116bf","revisionUuid":"3859c1b3-264b-4e99-b5f1-49309222137e"}],"6413":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6413","dataValue":{"default":{"theText":"Lipids are a family of substances that are soluble in non–polar solvents such as hydrocarbons, rather than in water.
The major lipids are cholesterol, fatty acids, triglycerides, and phospholipids.
Here you will learn a little about di– and poly–saccharides.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"b5afdf20-d00b-43e4-890b-2314fb91da8e","revisionUuid":"40cc2959-989b-4ea0-b756-37043161d097"}],"6899":[{"pluginKey":"whitespace","typeKey":"content","dataKey":"6899","dataValue":{"default":{"height":70}},"dataVersion":1,"uuid":"821f98d8-b3c0-42ed-8906-2357d7972b04","revisionUuid":"5a25cf9a-f3f7-409a-83ab-4c2ae180643f"}],"6536":[{"pluginKey":"categories","typeKey":"content","dataKey":"6536","dataValue":{"default":{"question":"Q2. Which of these statements that relate to matter are correct and which are incorrect.
","labelItems":[{"label":"All matter is made up of atoms.
"},{"label":"Atoms are made up of sub–atomic particles.
"},{"label":"Matter can only exist in a solid form.
"}],"categoryItems":[{"title":"Correct
","imageResourceKey":"","copyrightText":""},{"title":"Incorrect
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"7fc5360f-5035-475e-86aa-7e284d2369dd","revisionUuid":"329b6705-288e-4d70-b871-0f7c2d2543e5"},{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"6536","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":1}]},{"labelAnswerItems":[{"labelIndex":2}]}],"feedbackText":"• All matter is made up of atoms and atoms, in turn, are made up of subatomic particles (e.g., protons, electrons, and neutrons).
• However, once you start to delve further into subatomic particles, things get complicated and modern definitions of matter that attempt to define it in terms of subatomic particles, are unnecessary for our purposes here.
• A good working definition for us is \"Matter is any substance that has mass and occupies volume. All matter is made up of atoms.\"
• The same matter can exist in solid, liquid, or gaseous form.
There are 20 amino acids found in humans.
Of these, 11 can be made in the body. The other 9 must be obtained from the diet and are called essential amino acids.
Amino acids are organic compounds that contain amino (–NH2) and carboxyl (–COOH) functional groups together with a side chain (R) that is specific for each of the 20 amino acids found in the body. The amino group is often referred to as the N terminus and the carboxyl group as the C terminus.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"76f0e4fb-a919-49d5-8a9d-93051e8b7e54","revisionUuid":"073624b2-d67c-4078-a4d2-8beba157cf41"}],"6539":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"6539","dataValue":{"height":100},"dataVersion":3,"uuid":"ff3241cd-99a4-4a11-8551-610deafde14b","revisionUuid":"381dbb72-fdab-4027-96db-e826c9bdc2f8"}],"6538":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6538","dataValue":{"default":{"answer":"
The obvious example is water that you know as solid (ice), liquid, and gas (water vapor).
"}},"dataVersion":2,"uuid":"6a63f89d-8f3f-430b-9ea4-db6e90cbce2e","revisionUuid":"29b6566a-28ef-4684-87ea-41656b26a574"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6538","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"6a63f89d-8f3f-430b-9ea4-db6e90cbce2e","revisionUuid":"29b6566a-28ef-4684-87ea-41656b26a574"},{"pluginKey":"text-question","typeKey":"content","dataKey":"6538","dataValue":{"default":{"question":"Q3. Give an example from your everyday experience of one kind of matter that can exist in gaseous, liquid, and solid forms.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"6a63f89d-8f3f-430b-9ea4-db6e90cbce2e","revisionUuid":"29b6566a-28ef-4684-87ea-41656b26a574"}],"6417":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6417","dataValue":{"default":{"theText":"Proteins consist of long chains of amino acids.
These chains are put together using an RNA (ribonucleic acid) template generated from transcription of the DNA genetic code.
","boxStyle":"noteStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"76f0e4fb-a919-49d5-8a9d-93051e8b7e54","revisionUuid":"399cdf4b-b318-497f-8919-2d6dd79ab96a"}],"3945":[{"pluginKey":"divider","typeKey":"content","dataKey":"3945","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"ddec67a7-4fd3-48c1-bea1-543831759dea","revisionUuid":"55e5b413-fbcd-4032-ae56-39719b531fe5"}],"7088":[{"pluginKey":"text-question","typeKey":"content","dataKey":"7088","dataValue":{"default":{"question":"
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"df8354bc-1216-4343-8e40-3d2ae4434eec"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"7088","dataValue":{"default":{"answer":"Amino groups
• Are found in all amino acids.
Carboxyl groups
• Are found in carbohydrates and proteins
• They consist of a carbonyl and a hydroxy group.
Hydroxy groups
• Are found in many organic compounds.
• Facilitate water–solubility.
• Are removed in dehydration reactions in carbohydrate, lipid, and protein synthesis with the formation of water.
For example: glucose + fructose → sucrose + water
C6H12O6 + C6H12O6 → C12H22O11 + H2O
Phosphoryl groups
• Are central to many biochemical reactions.
• The addition of a phosphoryl group to molecule, a process called phosphorylation, is necessary for many biochemical processes, such as enzyme reactions.
• The phosphoryl group is not the same as the phosphate group in which an additional O atom is bound to the P. (So the phosphoryl group is PO32– whereas the phosphate group is PO42–.
• D–glucose occurs widely in nature, L–glucose does not.
• The enzymes that breakdown (digest or catabolize) glucose, can only catabolize D–glucose, not L–glucose.
• So, unless specifically stated otherwise, whenever you read 'glucose', it is D– glucose that is referred to.
Q20. Why is the difference between D– and L–glucose important in physiology?
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"e084f9f7-305c-4bbe-8ed5-488dee39fb2b","revisionUuid":"98bdad82-a3b3-406c-9ee1-0c13c3382e01"}],"7089":[{"pluginKey":"text-question","typeKey":"presentation","dataKey":"7089","dataValue":{"height":100},"dataVersion":3,"uuid":"eb1016be-244d-44fd-bc44-0a7d8265298e","revisionUuid":"5838a4ac-b945-460d-bd9f-495a5a2df881"}],"5583":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5583","dataValue":{"default":{"theText":"• Cellulose: A polysaccharide made with repeated glucose units joined by β-linkages. It is found in plant cell walls where if provides a protective layer outside the cell membrane. Humans do not have enzymes that can break β-linkages, so cellulose, which is insoluble, is indigestible and contributes to what is called dietary fiber.
• Glycogen: A polysaccharide made with repeated glucose units joined by α -linkages found in animal cells. We have the enzymes required to both make glycogen from glucose and break down glycogen to yield glucose.
• Inulin: A polysaccharide made with repeated fructose units; found in a variety of plants as an alternative to starch. Humans do not have enzymes to digest inulin which is soluble and broken down in the large intestine by bacteria to provide short chain fatty acids.
• Lactose: A disaccharide composed of one D–glucose and one D–galactose molecule. Found in milk. Although virtually all babies can digest lactose, some people lose that ability as they get older and develop what is called lactose intolerance.
• Starch: A polysaccharide made with repeated glucose units joined by α -linkages. Found in plant cells. We digest starch in the intestinal tract and absorb the glucose.
• Sucrose: A disaccharide of one D–glucose and one D–fructose molecule. This is what we commonly call 'sugar'. The disaccharide in broken down to glucose and fructose by enzymes on the surface of the intestinal cells. Both glucose and fructose are then absorbed into the blood.
Q24. Match each carbohydrate to its description.
","imageResourceKey":"3766","imageRatio":1.0,"labelItems":[{"label":"Cellulose
","leftProportion":0.0,"topProportion":0.0},{"label":"Glycogen
","leftProportion":-0.0011985411638962742,"topProportion":0.1569284756459961},{"label":"Inulin
","leftProportion":0.0011985411638962742,"topProportion":0.3215075656148411},{"label":"Lactose
","leftProportion":-0.0011985411638962742,"topProportion":0.4804189218628715},{"label":"Starch
","leftProportion":-0.007191246983377645,"topProportion":0.6484845768902934},{"label":"Sucrose
","leftProportion":0.0,"topProportion":0.8286127555800905},{"label":"Disaccharide of one D–glucose and one D–fructose.
","leftProportion":0.6906146984681014,"topProportion":0.001363438045375218},{"label":"Disaccharide of one D–glucose and one D–galactose.
","leftProportion":0.6923073397955853,"topProportion":0.15780424791189457},{"label":"A polysaccharide of repeated fructose units.
","leftProportion":0.6875131751400002,"topProportion":0.32282948601619726},{"label":"A polysaccharide of repeated glucose units joined by α-linkages. Found in plant cells
","leftProportion":0.7246679512207848,"topProportion":0.48015453778260025},{"label":"A polysaccharide of repeated glucose units joined by α-linkages. Found in animal cells
","leftProportion":0.7318591982041625,"topProportion":0.6511614657030397},{"label":"A polysaccharide of repeated glucose units joined by β-linkages.
","leftProportion":0.699498586778963,"topProportion":0.8296702919011755}],"labelLocationItems":[{"leftProportion":0.3463409419546515,"topProportion":0.0021150726421698958},{"leftProportion":0.34557312652153044,"topProportion":0.15656494753562314},{"leftProportion":0.34602257945799153,"topProportion":0.3221024297954514},{"leftProportion":0.34723984782757367,"topProportion":0.48063373392809183},{"leftProportion":0.34488021991115286,"topProportion":0.6491455370909716},{"leftProportion":0.34652821401151024,"topProportion":0.8286127555800905}],"labelListPosition":"outside-topLeft","copyrightText":"","labelWidthProportion":0.3076810039643014,"labelHeightProportion":0.13437136416515372,"presentedRatio":1.1333333333333333,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"da7054be-d983-45a7-ac7e-d3ccd3768ef1","revisionUuid":"5bf31646-4435-4a97-8195-ea1a526f3379"}],"6673":[{"pluginKey":"categories","typeKey":"content","dataKey":"6673","dataValue":{"default":{"question":"Q16. Place these monosaccharides in the correct category
","labelItems":[{"label":"Fructose
"},{"label":"Galactose
"},{"label":"Glucose
"},{"label":"Glyceraldehyde
"},{"label":"Ribose
"}],"categoryItems":[{"title":"Triose
","imageResourceKey":"","copyrightText":""},{"title":"Pentose
","imageResourceKey":"","copyrightText":""},{"title":"Hexose
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"9b19a83c-e48e-4447-8669-72ac87e44fe0","revisionUuid":"ed660e3c-cdef-4c7e-917e-f75d69c0745d"},{"pluginKey":"categories","typeKey":"modelAnswer","dataKey":"6673","dataValue":{"default":{"categoryAnswerItems":[{"labelAnswerItems":[{"labelIndex":3}]},{"labelAnswerItems":[{"labelIndex":4}]},{"labelAnswerItems":[{"labelIndex":0},{"labelIndex":1},{"labelIndex":2}]}],"feedbackText":"All of these are important in physiology.
• Glyceraldehyde is formed when glucose is catabolized as part of the release of energy from that compound.
• Ribose is part of the structure of RNA that is required for the transcription of the genetic code for protein synthesis.
• Fructose, galactose, and glucose are all components of common disaccharides [sucrose is fructose + glucose, lactose (the common sugar in milk) is galactose + glucose].
The diagram below illustrates the branched nature of glycogen with chains of glucose molecules that branch off other chains. The whole is arranged around a protein core of glycogenin, the enzyme that initiated the synthesis of the glycogen molecule.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"4e144893-88d8-4f4d-a572-0a2d058bd993","revisionUuid":"816d89bb-2786-4493-8a4a-ea0117affed4"}],"7086":[{"pluginKey":"kcImageLabelling","typeKey":"content","dataKey":"7086","dataValue":{"default":{"question":"Q11. Label these two groups.
","imageResourceKey":"7085","imageRatio":1.0,"presentedRatio":0.5488188976377952,"labelItems":[{"label":"Phosphate group
"},{"label":"Phosphoryl group
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.207,"dropZoneTopProportion":0.8602944165471067,"anchorX":0.20566666666666666,"anchorY":0.8650394548063128},{"dropZoneLeftProportion":0.7949583333333333,"dropZoneTopProportion":0.8437437230989957,"anchorX":0.7923333333333333,"anchorY":0.8437057627929221}],"labelListPosition":"outside-topLeft","copyrightText":"© ADInstruments 2020","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"b227689b-7582-4cc2-ae40-ec8ea2bec52b","revisionUuid":"4c14e36f-cf89-407a-b0a9-199ebd1b3606"},{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"7086","dataValue":{"default":{"linkedLabels":[{"labelIndex":1,"locationIndex":0},{"labelIndex":0,"locationIndex":1}],"feedbackText":"Note:
• The phosphoryl group is PO32–.
• The phosphate group is PO42–.
3. Common functional groups [A3.1.5]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"65becd2f-3e79-4ff4-9dce-0e1db8f853d0"}],"7093":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"7093","dataValue":{"default":{"theText":"Amino groups
Carboxyl groups
Hydroxy groups
Phosphoryl groups
Amino acids are joined together to make proteins. The details of this protein production are provided in A4.2.
Here you will learn about the types of protein structures.
Amino acids can be joined together to produce a dipeptide. Then, as more amino acids are added we get polypeptides and then proteins.
Schematic two-dimensional cross-sectional view of a glycogen granule.
A protein core of glycogenin is surrounded by multiple branched chains of as many as 30,000 glucose units.
• We can summarise this behaviour as H2NRCHCOOH ⇌ +H3NRCHCOO−.
• In solution, virtually none of the amino acid is in the neutral form, H2NRCHCOOH.
Q32. Label the positive and negative regions of the amino acid.
","imageResourceKey":"6311","imageRatio":1.0,"presentedRatio":0.5334271639690359,"labelItems":[{"label":"+
"},{"label":"–
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.6006666666666667,"dropZoneTopProportion":0.7349097680299033,"anchorX":0.6883125,"anchorY":0.5125270173702726},{"dropZoneLeftProportion":0.938,"dropZoneTopProportion":0.1504032266930519,"anchorX":0.943,"anchorY":0.393094904353562}],"labelListPosition":"outside-topLeft","copyrightText":"© ADInstruments 2020","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"45afb5d1-f764-465a-98d3-3f4c28ce8d9f","revisionUuid":"15422ebd-cbba-42d0-9bc1-492fbe9b8bde"}],"6679":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6679","dataValue":{"default":{"theText":"Monosaccharides
Monosaccharides of physiological importance include:
Structure of monosaccharides
Q4. List some common gases.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"8ce95a4e-0409-449c-ac1d-cd280ef59ddb","revisionUuid":"f7d872c1-8317-4c18-be67-a077cf043bab"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"6572","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"8ce95a4e-0409-449c-ac1d-cd280ef59ddb","revisionUuid":"f7d872c1-8317-4c18-be67-a077cf043bab"},{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"6572","dataValue":{"default":{"answer":"• Most people will include in their list oxygen (O2), carbon dioxide (CO2), and nitrogen (N2).
• Water vapor (H2O) is another commonly included.
• All of these are found in the atmosphere.
• Another gas many are familiar with is helium – used to fill balloons so that they are lighter than air and float off into the air when released.
A carbonyl group.
","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":0.8613445378151261,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"© ADInstruments 2020"}},"dataVersion":2,"uuid":"2f5f84be-da4e-48b7-a42d-9be732aea180","revisionUuid":"30238b97-9551-4d49-afb7-0a37fbc3f47b"}],"3061":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"3061","dataValue":{"default":{"theText":"• In the aldose, the carbonyl group is at one end of the molecule and R is a C and R' an H atom.
• In the ketose, the carbonyl group is within the molecule and both R and R' are C atoms.
In this example, the aldose is glucose and the ketose is fructose.
Of the common monosaccharides, glyceraldehyde, ribose, glucose and galactose are aldoses.
Q17. The diagram is of 2 hexoses. One is an aldose, the other a ketose. Use red arrows to draw a box around the carbonyl group on the aldose and a blue arrow to draw a box around the carbonyl group on the ketose.
","inputMode":"allowImageAndAnnotation","predefinedImageKey":"6697","copyrightText":"Image courtesy of Wikimedia Commons. Available in the public domain. ","presentedRatio":0.7352754908169727,"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":5,"uuid":"0419ccaf-e1ca-41bd-b185-5a36d7c04257","revisionUuid":"6444913c-3792-4ca9-92c4-41eb9f47d6a1"},{"pluginKey":"image-annotation","typeKey":"gradingContent","dataKey":"7535","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"0419ccaf-e1ca-41bd-b185-5a36d7c04257","revisionUuid":"6444913c-3792-4ca9-92c4-41eb9f47d6a1"}],"5479":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5479","dataValue":{"default":{"theText":"Let's first consider what we mean by 'matter'.
","boxStyle":"backgroundStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"b5afdf20-d00b-43e4-890b-2314fb91da8e","revisionUuid":"22b0539f-7c88-40f6-91ca-9122e9a4c45f"}],"6688":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"6688","dataValue":{"default":{"theText":"A distinction is made between aldoses and ketoses.
The image beside the panel is of a carbonyl group. For such groups, R an abbreviation that indicates that variable elements or chemical groups can occur in that position.
For monosaccharides, R and R' are carbon or hydrogen atoms.
Monosaccharides that have a carbonyl group at the end of the chain are called aldoses and those with a carbonyl group within the chain are called ketoses.
Matter
Organic compounds
We come now to consider organic compounds. A broad definition of such compounds is any compound that contains carbon atoms. But there are obvious exceptions to this. For example carbon dioxide (CO2) is not classified as an organic compound!
A simpler definition for our purposes is to say that organic compounds are those that contain carbon and are found in living organisms.
2. The building blocks of organic matter [A3.1.4]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"2feac69f-5dc3-4b4d-bc42-de219aeda5bf"}],"5489":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"5489","dataValue":{"default":{"theText":"Now you'll learn that organic matter is built from common elements, all of which are found in our atmosphere.
These are carbon (C), hydrogen (H), oxygen (O), and nitrogen (N).
Just as letters form a word, individual elements combine through chemical bonds to form compounds.
And just as groups of words can form sentences, simple compounds can combine to form more complex matter.
• Carbon is found in all organic compounds in living organisms. It has the ability to link to another C atom and so form long chains onto which other elements such as H, O, and N can attach.
• Helium is not found in organic compounds as it does not react with any other element. It is the most inert element known.
Q5. Which of these elements, present in gases, are found in organic compounds and which are not.
","labelItems":[{"label":"Carbon (C)
"},{"label":"Helium (He)
"},{"label":"Hydrogen (H)
"},{"label":"Oxygen (O)
"},{"label":"Nitrogen (N)
"}],"categoryItems":[{"title":"Found in organic compounds
","imageResourceKey":"","copyrightText":""},{"title":"Not found in organic compounds
","imageResourceKey":"","copyrightText":""}],"singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":2,"uuid":"57c6d731-c18a-4bac-84c6-118c3077a41a","revisionUuid":"5919d5e8-ba84-4083-866d-93b8d7245355"}],"4830":[{"pluginKey":"divider","typeKey":"content","dataKey":"4830","dataValue":{"default":{"placeholder":null}},"dataVersion":1,"uuid":"4256855a-ba12-4983-bf8c-27b9c2e1f9eb","revisionUuid":"a9949fc1-59d7-4707-ab1e-6cdd0e097b94"}],"5920":[{"pluginKey":"image","typeKey":"content","dataKey":"5920","dataValue":{"default":{"imageResourceKey":"5923","caption":"","cropLeftOffset":0.0,"cropTopOffset":0.0,"cropWidthProportion":1.0,"presentedRatio":1.1863449691991785,"presentedSize":100.0,"rotationRadians":0.0,"flip":false,"copyrightText":"Image by Dancojocari, courtesy of Wikimedia Commons. Available under CC BY-SA 3.0."}},"dataVersion":2,"uuid":"5c2767c7-56c7-476e-a37f-4f42f6639fbc","revisionUuid":"c58eb62f-7e1c-468b-aa02-baf43b9d4a47"}],"4832":[{"pluginKey":"kcTextArea","typeKey":"content","dataKey":"4832","dataValue":{"default":{"theText":"1. Matter [A3.1.3]
","boxStyle":"defaultStyle","scrollable":false,"height":0}},"dataVersion":1,"uuid":"9d50e8df-4e76-4dba-a803-6795363b546f","revisionUuid":"c1e22ab5-6420-43cd-913f-e17d10b65f01"}],"5924":[{"pluginKey":"kcImageLabelling","typeKey":"modelAnswer","dataKey":"5924","dataValue":{"default":{"linkedLabels":[{"labelIndex":0,"locationIndex":4},{"labelIndex":1,"locationIndex":3},{"labelIndex":2,"locationIndex":2},{"labelIndex":4,"locationIndex":0},{"labelIndex":3,"locationIndex":1}],"feedbackText":""}},"dataVersion":4,"uuid":"6453a14b-af59-4a33-a372-eb51680cac97","revisionUuid":"45c3a192-5455-494f-9ae4-1245cfbdb37c"},{"pluginKey":"kcImageLabelling","typeKey":"content","dataKey":"5924","dataValue":{"default":{"question":"Q35. Label this image that shows how two amino acids are joined to form a dipeptide.
","imageResourceKey":"6305","imageRatio":1.0,"presentedRatio":0.9055172413793103,"labelItems":[{"label":"Dipeptide
"},{"label":"C– terminus
"},{"label":"N–terminus
"},{"label":"Peptide bond
"},{"label":"Water
"}],"labelLocationItems":[{"dropZoneLeftProportion":0.7696666666666667,"dropZoneTopProportion":0.5804923521198273,"anchorX":0.7296458333333333,"anchorY":0.5767652005585173},{"dropZoneLeftProportion":0.3456666666666667,"dropZoneTopProportion":0.6086760599136837,"anchorX":0.4789791666666667,"anchorY":0.7772031289667428},{"dropZoneLeftProportion":0.631,"dropZoneTopProportion":0.10578668443767453,"anchorX":0.6402916666666667,"anchorY":0.2546656829144453},{"dropZoneLeftProportion":0.311,"dropZoneTopProportion":0.07649863544046712,"anchorX":0.311,"anchorY":0.2555169459253618},{"dropZoneLeftProportion":0.5696666666666667,"dropZoneTopProportion":0.9492042713886772,"anchorX":0.5363333333333333,"anchorY":0.9528624016247779}],"labelListPosition":"outside-topLeft","copyrightText":"© ADInstruments 2020","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":6,"uuid":"6453a14b-af59-4a33-a372-eb51680cac97","revisionUuid":"45c3a192-5455-494f-9ae4-1245cfbdb37c"}],"5925":[{"pluginKey":"kcImageLabelling","typeKey":"presentation","dataKey":"5925","dataValue":{"imageSize":100.0},"dataVersion":5,"uuid":"b859f27c-196b-437f-89d4-246ca12437da","revisionUuid":"89a24ac9-9214-4922-8c57-47332167e8a3"}],"4836":[{"pluginKey":"text-question","typeKey":"modelAnswer","dataKey":"4836","dataValue":{"default":{"answer":"Matter
• All matter is made up of atoms and atoms, in turn, are made up of subatomic particles (e.g., protons, electrons, and neutrons).
• However, once you start to delve further into subatomic particles, things get complicated and modern definitions of matter that attempt to define it in terms of subatomic particles, are unnecessary for our purposes here.
• A good working definition for us is "Matter is any substance that has mass and occupies volume. All matter is made up of atoms."
• The same matter can exist in solid, liquid, or gaseous form.
Organic compounds
• Organic compounds are those that contain carbon and are found in living organisms.
• Carbon is found in all organic compounds in living organisms. It has the ability to link to another C atom and so form long chains onto which other elements such as H, O, and N can attach.
List the major points that you have learnt here.
","singleAttempt":false,"assessmentType":"instantFeedback","maximumGrade":1.0}},"dataVersion":4,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"8f40f130-b3de-4597-9461-cbd3bd38a561"},{"pluginKey":"text-question","typeKey":"gradingContent","dataKey":"4836","dataValue":{"default":{"gradingInstructions":""}},"dataVersion":1,"uuid":"be2f676a-e2cb-4619-9653-3607269dedeb","revisionUuid":"8f40f130-b3de-4597-9461-cbd3bd38a561"}]}}