Chemical Composition of

The Cell
Cabohydra
tes
Polisacchari
des

Disacchari
des

Monosaccharides

Monosaccharide
s
Known as simple sugar
Formula : C6H12O6
Example Are Glucose, Fructose and Galactose
Sweet tasting and can dissolve in water
All are reducing sugars

DISACCHARIDES

Known As Double Sugar

Formula: C12H22O11
Complex Cabohydrate
Formed when 2 Monosaccharides combines through
condensation
Sweet tasting
Can dissolve in water
Can be broke into Monosaccharides through
Hydrolysis
All are reducing sugar except Sucrose

Disaccharides
Maltose = Glucose +
Glucose
Sucrose = Glucose +
Fructose
Lactose = Glucose +
Galactose

Polisaccharides
Formula : (C6H10O5)n
Formed when Many Identical
Monosaccharides are condensed
Polymers of monosaccharides or
disaccharides
Do not taste sweet and crystalline
3 Type All non reducing sugar
Glycogen -Insoluble
Cellulose -Insoluble
Starch -Soluble

Proteins

Primary Structure

T
E
R
T
I
A
R
Y
S
T
R
U
C
T
U
R
E

Quaternary
Structure

Characteristics of
Enzymes

Minute Amount
A minor quantity of enzyme is capable of
catalysing a major chemical reaction
One molecule of enzyme can produce million
of substrate molecules into product per minute
Enzyme lowers down the high, required
activation energy and increase the rate of
reaction

Specific Action
Most enzyme are specific to one particular
reaction
A given enzyme catalyses only one particular
substrate molecules

Can Be Reused
Since enzymes are not changed in shape or
function in the enzyme-catalysed reaction,
they can be reused

 Reaction are reversible

May need Cofactor
Sensitive to temperature changes
At very low temperature, an enzyme is inactive
Optimum temperature is about 40 degree celcius
At very high temperature, enzyme are denatured
Sensitive toward changes in pH
Each enzyme has its optimum pH
Small changes in the pH of the medium will denature
and inactivate the enzymes
The shape of enzymes may be changed because of the
ionic charges of acidic and basic group of the
enzymes

Lock And Key