CIE A Level Biology復習筆記2.3.3 Protein Shape
Proteins: Interactions & Shape A polypeptide chain will fold differently due to the interactions (and hence the bonds that form) between?R groups. The three-dimensional configuration that forms...
CIE A Level Biology復習筆記2.3.2 The Four Levels of Protein Structure
Proteins: Structures There are?four?levels of structure in proteins, three are related to a single polypeptide chain and the fourth level relates to a protein that has two or more polypeptide chain...
CIE A Level Biology復習筆記2.3.1 Amino Acids & the Peptide Bond
Amino Acids & the Peptide Bond Proteins Proteins are polymers (and macromolecules) made of monomers called?amino acids The sequence, type and number of the amino acids within a protein determin...
CIE A Level Biology復習筆記2.2.8 Phospholipids
The Vital Role of Phospholipids Structure Phospholipids are a type of lipid, therefore they are formed from the monomer glycerol and fatty acids Unlike triglycerides, there are only?two fatty acids...
CIE A Level Biology復習筆記2.2.7 Triglycerides
Triglycerides: Basics Lipids Macromolecules which contain carbon, hydrogen and oxygen atoms. However, unlike carbohydrates lipids contain a lower proportion of oxygen Non-polar?and?hydrophobic?(ins...
CIE A Level Biology復習筆記2.2.6 Cellulose
Cellulose: Structure & Function Cellulose?is a?polysaccharide Polysaccharides are macromolecules that are?polymers?formed by?many?monosaccharides joined by?glycosidic?bonds in a?condensation?re...
CIE A Level Biology復習筆記2.2.5 Starch & Glycogen
Starch & Glycogen: Structures & Functions Starch?and?glycogen?are?polysaccharides Polysaccharides are macromolecules that are?polymers?formed by?many?monosaccharides joined by?glycosidic?bo...
CIE A Level Biology復習筆記2.2.4 The Glycosidic Bond
Forming the Glycosidic Bond To make monosaccharides more suitable for transport, storage and to have less influence on a cell’s?osmolarity, they are bonded together to form disaccharides and polysa...
CIE A Level Biology復習筆記2.2.3 Reducing & Non-Reducing Sugars
Reducing & Non-Reducing Sugars Sugars can be classified as reducing or non-reducing; this classification is dependent on their ability to donate electrons Reducing sugars?can?donate electrons (...
