3
UNIT
BIOMOLECULES – I
AND THEIR ROLE IN HEALTH
CONTENTS
A. Carbohydrates
3.1. Classification
3.1.1. Sugars and Non-Sugars
3.1.2. Monosaccharides, Oligosaccharides and Polysaccharides
3.2. Importance in energy and metabolism
B. Proteins and Amino Acids
3.3. Classification
3.4. Importance in bodily functions
3.5. Denaturation.
INTRODUCTION TO BIOMOLECULES
Biomolecules are the essential organic compounds found in all living organisms. They are
responsible for building, maintaining, and regulating the biological systems of life. These molecules
perform diverse roles such as providing energy, supporting structural integrity, regulating
biochemical processes, and storing genetic information. The term “biomolecule” combines two
words : bio, meaning life, and molecule, indicating a group of atoms bonded together. Thus,
biomolecules are life-related molecules that participate in various cellular and physiological
functions. These molecules are mainly composed of a few key elements — carbon, hydrogen,
oxygen, nitrogen, phosphorus, and sulfur — and are usually large and complex in nature.
Despite their complexity, they follow well-defined chemical principles and reactions. That is
why the study of biomolecules serves as a bridge between chemistry and biology, forming the
foundation of biochemistry and molecular biology.
23
24 Chemistry in Everyday Life
Biomolecules can be broadly classified into four major categories :
1. Carbohydrates – which primarily provide energy.
2. Proteins – which play structural, catalytic, and regulatory roles.
3. Lipids – which act as long-term energy reserves and structural components of cell
membranes.
4. Nucleic Acids – which store and transfer genetic information.
Each of these types plays a unique and vital role in the maintenance and function of life.
Their study helps us understand how food is converted into energy, how cells grow and
divide, how the immune system protects us, and how genetic information is inherited. This
chapter provides a comprehensive overview of these biomolecules, their classification, and
their biological importance — all explained in a clear and accessible way, without the need
for structural formulas. The approach is designed to suit the multi-disciplinary nature of modern
chemical education, highlighting the relevance of biomolecules not just in chemistry, but also
in medicine, environmental science, agriculture, and biotechnology.
ROLE OF BIOMOLECULES IN HEALTH
Biomolecules are essential for maintaining health and ensuring the proper functioning of
the human body. They perform a wide range of biological tasks that are critical to life, and
any imbalance or deficiency in these biomolecules can lead to health problems. Each category
of biomolecule plays a unique role in promoting growth, energy production, immunity, tissue
repair, and disease prevention.
Below is a description of the key roles of different biomolecules in health :
1. Carbohydrates : Energy providers.
(i) Carbohydrates are the primary and most immediate source of energy for the body.
(ii) Simple carbohydrates (like glucose) provide quick energy, especially for brain and
muscle function.
(iii) Complex carbohydrates (like starch and fiber) offer sustained energy and aid in
digestion.
(iv) Fiber (a non-digestible carbohydrate) is essential for maintaining digestive health and
preventing constipation and certain types of cancer.
2. Proteins : Body builders and functional molecules.
(i) Proteins are required for the growth and repair of tissues, including muscles, skin,
and organs.
(ii) They act as enzymes to speed up biochemical reactions.
Biomolecules – I and Their Role in Health 25
(iii) Many hormones (like insulin) are proteins and regulate body functions such as sugar
metabolism.
(iv) Antibodies, which protect the body against infections, are also proteins.
(v) Protein deficiency can lead to weakened immunity, stunted growth, and muscle wasting.
3. Lipids : Energy reserves and insulation.
(i) Lipids (fats and oils) are rich sources of energy and are stored in the body for long-
term use.
(ii) They help in the absorption of fat-soluble vitamins like A, D, E, and K.
(iii) Lipids form the structural framework of cell membranes.
(iv) They provide insulation and protect internal organs from injury.
(v) Essential fatty acids (like omega-3 and omega-6) support brain function, reduce
inflammation, and promote heart health.
4. Nucleic Acids : Genetic blueprint and cell regulation.
(i) DNA stores genetic information that determines all body traits and regulates cell
activities.
(ii) RNA helps in protein synthesis, which is vital for cell function and growth.
(iii) Genetic stability and proper protein production depend on healthy nucleic acid
metabolism.
(iv) Mutations or Damage to DNA can result in genetic disorders or increase the risk of
cancer.
5. Vitamins and Minerals (Other Essential Biomolecules)
Though not always classified as macromolecules, vitamins and minerals are critical
biomolecules.
(i) They act as co-enzymes and co-factors in many biochemical reactions.
For example, Vitamin C boosts immunity, iron helps in oxygen transport, and calcium
strengthens bones.
HEALTH AND DISEASE : A balance of biomolecules.
1. A balanced diet provides all necessary biomolecules in correct proportions.
2. Deficiency or Excess of any biomolecule can lead to various diseases :
(i) Too much fat : risk of obesity and heart disease.
(ii) Lack of protein : muscle weakness and growth problems.
(iii) Deficient carbohydrates : fatigue and weakness.
(iv) Damaged DNA : genetic mutations.
26 Chemistry in Everyday Life
Therefore, understanding biomolecules is essential for maintaining physical well-being,
preventing illness, and promoting longevity.
CARBOHYDRATES
INTRODUCTION : Carbohydrates are one of the most important classes of biomolecules.
They serve as the primary source of energy for living organisms and are commonly found in
foods like bread, rice, fruits, and vegetables. Apart from energy, carbohydrates also play
structural, storage, and protective roles in plants and animals. The word ‘carbohydrate’ is
derived from carbon and hydrates (water), indicating that these compounds are composed of
carbon (C), hydrogen (H), and oxygen (O) in a specific ratio, generally close to 2 : 1 ratio of
hydrogen to oxygen, like in water (H2O).
DEFINITION : Carbohydrates are a large group of organic compounds made up
of carbon, hydrogen, and oxygen, usually in the ratio of 1 : 2 : 1. They are often called
“hydrates of carbon” because their formula looks like C + H2O.
In simple words, carbohydrates are the main source of energy for living beings. They
include sugars, starch, cellulose, etc., which are present in foods like rice, wheat, potatoes,
fruits, and milk. Inside our body, carbohydrates breakdown into glucose, which acts as the
fuel for every cell to carry out life processes.
That is why, carbohydrates are also called the “energy currency of life.”
SUGARS AND NON-SUGARS (Carbohydrates)
Carbohydrates are broadly divided into Sugars and Non-sugars, based on their taste, solubility,
and complexity.
1. Sugars : Sugars are sweet in taste and soluble in water.
They are simple or small carbohydrates which can be easily digested and provide quick
energy. Sugars include Monosaccharides and Disaccharides.
Examples :
Monosaccharides : Glucose, Fructose and Galactose.
Disaccharides : Sucrose (cane sugar), Lactose (milk sugar) and Maltose (malt sugar).
Properties of Sugars :
(i) Sweet in taste
(ii) Soluble in water
(iii) Crystalline in nature
(iv) Provide instant energy.
Biomolecules – I and Their Role in Health 27
2. Non-sugars : Non-sugars are not sweet in taste and mostly insoluble in water. They
are large, complex carbohydrates that are digested slowly and act as reserve food or structural
material. Non-sugars are usually polysaccharides.
Examples :
Starch (plants – rice, wheat and potatoes)
Glycogen (animals – liver and muscles)
Cellulose (plant cell wall, dietary fiber)
Chitin (insects, crustaceans exoskeleton).
Properties of Non-sugars :
(i) Not sweet in taste
(ii) Insoluble in water
(iii) Non-crystalline in nature
(iv) Act as storage (starch, glycogen) or structural material (cellulose, chitin).
Table 3.1. Summary Table for Carbohydrates.
Type Taste Solubility Examples Role
Sugars Sweet Soluble in water Glucose, Fructose, Sucrose, Provide quick
Lactose, Maltose energy
Non-sugars Not Insoluble in Starch, Glycogen, Cellulose, Storage and
sweet water Chitin structure
CLASSIFICATION OF CARBOHYDRATES (Based on Number of Sugar Units)
Carbohydrates are classified into four main groups depending on how many sugar units
they contain.
1. Monosaccharides (Single sugars) : These are the simplest carbohydrates, made of
only one sugar unit. They cannot be broken down further by hydrolysis.
General formula : C6H12O6 .
Examples :
Glucose (grape sugar) – main fuel of the body
Fructose (fruit sugar) – sweetest sugar, found in fruits and honey
Galactose – part of milk sugar (lactose).
2. Disaccharides (Double sugars) : These are formed when two monosaccharides join
together with the removal of a water molecule. They can be broken down (hydrolyzed) into
two monosaccharide units.
28 Chemistry in Everyday Life
General formula : C12 H22 O11 .
Examples :
Sucrose (cane sugar) = Glucose + Fructose
Maltose (malt sugar) = Glucose + Glucose
Lactose (milk sugar) = Glucose + Galactose
3. Oligosaccharides (Few sugars) : These are made of 3 to 10 monosaccharide units.
They are found in peas, beans, lentils, and some plant products.
Example : Raffinose (Glucose + Fructose + Galactose).
4. Polysaccharides (Many sugars/Complex carbohydrates) : These are formed by
the union of hundreds or thousands of monosaccharide units. They are large, complex, mostly
insoluble, and tasteless. They are used for energy storage or as structural material.
Examples :
Starch – storage carbohydrate in plants (rice, wheat and potatoes)
Glycogen – storage carbohydrate in animals (liver and muscles), also called “animal starch”
Cellulose – structural carbohydrate in plant cell walls, also provides dietary fiber
Chitin – present in the exoskeleton of insects and crustaceans.
Table 3.2. Summary Table (Based on Sugar Units).
Category Sugar units Examples Importance
Monosaccharides 1 Glucose, Fructose, Galactose Quick energy.
Disaccharides 2 Sucrose, Lactose, Maltose Energy source.
Oligosaccharides 3 – 10 Raffinose Found in plants.
Polysaccharides Many Starch, Glycogen, Cellulose, Storage and
(100s – 1000s) Chitin structure.
IMPORTANCE OF CARBOHYDRATES IN ENERGY AND METABOLISM
Carbohydrates are one of the most important biomolecules of life. They are present in
our daily foods such as rice, wheat, bread, potatoes, fruits, and sugar. Their main function is
to provide energy and to take part in different metabolic processes of the body. Without
carbohydrates, our body cannot work smoothly.
1. Importance of Carbohydrates in Energy : Carbohydrates are the quickest and main
source of energy for living beings. During digestion, they are broken down into glucose, which
Biomolecules – I and Their Role in Health 29
enters the blood and is supplied to every cell. Inside the mitochondria of cells, glucose is
oxidized to release energy in the form of ATP (Adenosine Triphosphate) – the energy currency
of life. This ATP is then used in every activity of the body such as muscle contraction,
heartbeat, breathing, brain functioning, and repair of tissues.
The simple reaction of glucose breakdown is :
Glucose + Oxygen Carbon dioxide + Water + Energy (ATP)
Or
C6H12 O6 + 6O2 6CO2 + H2O + Energy (ATP)
Extra glucose is not wasted but stored in the liver and muscles as glycogen. This reserve
fuel can be used whenever the body needs extra energy, such as during exercise, fasting, or
stress. Carbohydrates are also extremely important for the brain and nervous system, which
depend almost completely on glucose. A fall in glucose level can cause tiredness, confusion,
dizziness, or even unconsciousness.
2. Importance of Carbohydrates in Metabolism : Metabolism means all the chemical
reactions that take place inside the body to keep us alive, including energy production, breakdown
of food, and synthesis of new molecules. Carbohydrates play a central role in metabolism,
because many other pathways of proteins and fats are connected with them.
Carbohydrates have a protein-sparing action, which means when enough carbohydrates
are present, proteins are not used for energy. This allows proteins to do their main work of
building and repairing body tissues. They also help in the proper metabolism of fats. Without
carbohydrates, fats cannot breakdown completely and harmful ketone bodies are formed, which
may disturb health.
In addition, carbohydrates act as raw materials for making important biomolecules such
as DNA, RNA (which contain sugar molecules), amino acids, and glycolipids. They also help
in maintaining the blood sugar level with the help of hormones like insulin and glucagon.
Another important contribution is from dietary fibers (indigestible carbohydrates) which support
digestion, prevent constipation, lower cholesterol, and protect against heart and intestinal diseases.
Thus, carbohydrates act like the fuel of a car – they give instant energy and store extra
for later use. In metabolism, they keep proteins and fats working properly, help in the formation
of vital molecules, and maintain the body’s chemical balance for good health.
GOOD FOODS THAT GIVE CARBOHYDRATES
1. Chapati, Rice and Potatoes
2. Fruits (like banana, apple and mango)
3. Milk and curd
30 Chemistry in Everyday Life
4. Vegetables (like carrot, peas and sweet corn)
5. Whole grains (like oats, wheat and barley).
These foods also give us fiber, vitamins, and minerals which keep us healthy.
CARBOHYDRATES AND HEALTH
Carbohydrates are one of the most important nutrients in our diet. They are often called
the fuel of life because they provide the energy needed for every activity of the body —
from simple breathing to running or thinking. Just like petrol is necessary for a car to run,
carbohydrates are necessary for our body to function properly.
Carbohydrates are found in foods like rice, wheat, bread, potatoes, fruits, and sugar.
Depending on the type of carbohydrate we eat, they can have good or bad effects on our
health. This makes it very important to understand the role of carbohydrates in maintaining a
healthy body.
Role of Carbohydrates in Health
1. Source of Energy :
Glucose (a simple sugar) is the primary fuel for our brain, muscles, and body cells.
1 gram of carbohydrate gives 4 calories of energy.
During exercise or physical work, muscles mainly use glucose/glycogen.
2. Storage of Energy :
In humans, excess glucose is stored as glycogen in liver and muscles.
This glycogen acts as a quick energy reserve during fasting or exercise.
3. Dietary Fiber and Digestion :
Carbohydrates like cellulose and dietary fiber are not digested, but they help in :
(i) Preventing constipation
(ii) Controlling blood sugar levels
(iii) Reducing cholesterol.
4. Role in Brain Function :
The brain depends almost entirely on glucose for energy. Low carbohydrate intake can
cause fatigue, dizziness and poor concentration.
5. Effect on Body Weight :
Eating too many refined carbs (sugar, white bread and sweets) can cause weight gain,
obesity, diabetes. Eating complex carbs (whole grains, fruits and vegetables) provides slow
and steady energy, which is healthy.
Biomolecules – I and Their Role in Health 31
6. Preventing Diseases :
(i) Good carbs (whole grains, fiber-rich food) : Protect against heart disease, type 2
diabetes and obesity.
(ii) Bad carbs (sugary drinks, sweets and refined flour) : Increase risk of obesity,
diabetes, and heart problems.
PROTEINS AND AMINO ACIDS
Proteins are large, complex biomolecules that are essential for the structure, function, and
regulation of the body’s cells, tissues, and organs. They are involved in nearly every biological
process, from forming muscle and skin to carrying oxygen in the blood and defending the
body against infections. No living cell can function without proteins. They act as enzymes to
catalyze reactions, as hormones to regulate body processes, and as antibodies to protect the
body. Because of their central role in maintaining life, proteins are often called the “building
blocks of life.”
Proteins are composed of smaller organic compounds called amino acids. These amino
acids are arranged in specific sequences and linked by peptide bonds to form long chains
called polypeptides. Each protein has a unique structure and function, depending on the number,
type, and order of the amino acids it contains. The body makes thousands of different proteins,
each with a specific job, using just twenty standard amino acids as basic units.
AMINO ACIDS : DEFINITION AND STRUCTURE
Amino acids are simple organic molecules that serve as the monomer units of proteins.
Each amino acid contains two main functional groups : an amino group (–NH2) and a carboxylic
acid group (–COOH). Both are attached to a central carbon atom, known as the alpha
carbon, which also bears a hydrogen atom and a side chain, called the R-group. This R-group
varies in each amino acid and is what gives each amino acid its distinct properties.
The general structure of an amino acid can be written as :
H2N – CH(R) – COOH
The amino group makes the molecule basic, and the carboxylic acid group makes it acidic.
Depending on the nature of the R-group, amino acids can be acidic, basic, polar, or non-polar.
This variation allows proteins to have complex three-dimensional shapes and perform a wide
range of functions.
There are twenty standard amino acids that are used by living organisms to synthesize
proteins. These amino acids can combine in different sequences to form a variety of proteins
with different shapes, functions, and biological roles.
32 Chemistry in Everyday Life
CLASSIFICATION OF AMINO ACIDS
Amino acids can be classified in different ways, but the most important classification is
based on whether the body can synthesize them or not as ;
1. Essential amino acids are those that cannot be made by the human body and must
be obtained from the diet. Examples include leucine, lysine, valine, methionine,
phenylalanine, tryptophan, threonine, and isoleucine.
2. Non-essential amino acids can be synthesized in the body from other compounds.
These include alanine, glutamic acid, glycine, and aspartic acid.
3. Semi-essential or Conditionally essential amino acids are required during certain
conditions like stress, growth, or illness. Arginine and histidine are examples of amino
acids that may be considered semi-essential, especially in children or in cases of
metabolic stress.
FORMATION AND STRUCTURE OF PROTEINS
Proteins are formed when amino acids join together through peptide bonds. A peptide
bond is formed between the carboxyl group of one amino acid and the amino group of another,
with the release of a water molecule. This process is known as a condensation reaction.
When two amino acids join, the product is a dipeptide. Three form a tripeptide, and many
joined together form a polypeptide. Once the polypeptide chain is complete, it folds into a
specific three-dimensional shape that determines its function in the body.
Protein structure is described in four levels :
1. Primary structure is the specific sequence of amino acids in a chain.
2. Secondary structure involves local folding into structures like alpha-helices and beta-
sheets, stabilized by hydrogen bonds.
3. Tertiary structure refers to the overall 3D shape of a single polypeptide chain,
formed by interactions between R-groups.
4. Quaternary structure exists in proteins made of more than one polypeptide chain,
such as hemoglobin.
Each level of structure is crucial for the correct functioning of the protein. Any change or
mutation in the sequence can disrupt the protein’s shape and make it inactive.
CLASSIFICATION OF PROTEINS
Proteins can also be classified based on their composition :
1. Simple proteins are made entirely of amino acids. When hydrolyzed, they yield only
amino acids. Examples include albumin and globulin.
Biomolecules – I and Their Role in Health 33
2. Conjugated proteins consist of amino acids plus a non-protein part, called the prosthetic
group. Examples include hemoglobin (with an iron-containing heme group) and
glycoproteins (with a carbohydrate part).
3. Derived proteins are formed by partial breakdown or modification of simple or
conjugated proteins. These include peptones and proteoses, which are formed during
digestion or in laboratory conditions.
Proteins are also classified based on their function in the body as ;
1. Structural proteins provide support and shape (e.g., collagen and keratin).
2. Enzymatic proteins speed up chemical reactions (e.g., amylase and lipase).
3. Transport proteins move substances through the body (e.g., hemoglobin and albumin).
4. Hormonal proteins regulate body activities (e.g., insulin and growth hormone).
5. Defensive proteins protect the body (e.g., antibodies).
6. Storage proteins store nutrients (e.g., casein in milk and ferritin for iron).
7. Contractile proteins help in muscle movement (e.g., actin and myosin).
IMPORTANCE OF PROTEINS IN BODILY FUNCTIONS
Proteins perform a wide range of essential functions in the human body. They are vital
for growth and repair of tissues. Whenever there is an injury or wound, proteins help rebuild
the damaged cells. They are necessary for making enzymes and hormones, which regulate
metabolism, digestion, and development. Proteins also act as antibodies, playing a key role in
defending the body from infections and harmful pathogens.
Hemoglobin, a protein in red blood cells, carries oxygen from the lungs to tissues. Transport
proteins like albumin carry drugs and hormones in the bloodstream. Muscle proteins such as
actin and myosin allow movement and contraction. During starvation or when carbohydrates
and fats are not available, proteins are broken down to release energy (about 4 kcal per
gram).
Thus, proteins are not only structural materials but also active participants in almost every
biological process in the body.
DENATURATION OF PROTEINS
Denaturation is a process where a protein loses its natural shape and, as a result, its
biological function (Fig. 3.1). This happens when the protein is exposed to external stress
such as high temperature, strong acids or bases, alcohol, heavy metals, or radiation.
In denaturation, the complex three-dimensional structure of the protein is disrupted. However,
the primary structure, which is the amino acid sequence, remains unchanged. The loss of
structure causes the protein to become inactive or ineffective.
34 Chemistry in Everyday Life
A common example of denaturation is the cooking of an egg. When an egg is boiled, the
clear albumin (a protein) turns white and solid. This is because the protein has been denatured
by heat. Another example is the use of alcohol as a disinfectant — it denatures bacterial
proteins, killing the micro-organism.
Unfolding
Heat,
pH, etc.
Native protein Denatured protein
Fig. 3.1. Denaturing of proteins.
In living organisms, denaturation can be harmful. High fevers, for example, can denature
essential enzymes, affecting body functions. However, in food processing and medical sterilization,
denaturation can be useful.
TYPICAL QUESTIONS WITH ANSWERS
Q.1. What are carbohydrates ?
Ans. Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They
are the main source of energy for living organisms and are also called saccharides.
Q.2. How are carbohydrates classified ?
Ans. Carbohydrates are classified into :
(i) Monosaccharides (e.g., glucose, fructose)
(ii) Disaccharides (e.g., sucrose, lactose)
(iii) Polysaccharides (e.g., starch, cellulose).
Q.3. What are monosaccharides ? Give examples.
Ans. Monosaccharides are simple sugars that cannot be broken down further. Examples :
glucose, fructose.
Q.4. What are disaccharides ?
Ans. Disaccharides are made by combining two monosaccharides. Examples : sucrose (glucose
+ fructose), lactose (glucose + galactose).
Q.5. What are polysaccharides ?
Ans. Polysaccharides are complex carbohydrates made of many sugar units. Examples include
starch (plant storage), glycogen (animal storage), and cellulose (plant cell wall).
Biomolecules – I and Their Role in Health 35
Q.6. What are sugars and non-sugars ?
Ans. Sugars : Sweet, soluble carbohydrates like glucose, fructose and sucrose.
Non-sugars : Tasteless, complex carbohydrates like starch and cellulose.
Q.7. What is the importance of carbohydrates in energy and metabolism ?
Ans. Carbohydrates are quick sources of energy. Glucose is broken down in cells to produce
ATP, which fuels body functions. They also help in fat metabolism and are stored as
glycogen in the liver.
Q.8. What is cellulose and why is it important ?
Ans. Cellulose is a polysaccharide found in plant cell walls. It helps in digestion as dietary
fiber, though it is not digested by humans.
Q.9. What is starch and where is it found ?
Ans. Starch is a storage polysaccharide in plants. It is found in foods like rice, potatoes,
and wheat and provides energy when consumed.
Q.10. What are proteins ?
Ans. Proteins are large molecules made of amino acids. They are essential for growth,
repair, enzyme activity, and body functions.
Q.11. What are amino acids ?
Ans. Amino acids are building blocks of proteins. Each amino acid has an amino group (–NH2)
and a carboxyl group (–COOH) attached to a central carbon.
Q.12. How are amino acids classified ?
Ans. (i) Essential amino acids – must be taken from food (e.g., lysine, valine).
(ii) Non-essential amino acids – made by the body (e.g., alanine, glycine).
Q.13. Mention any four functions of proteins in the human body.
Ans. (i) Build and repair body tissues
(ii) Form enzymes and hormones
(iii) Transport oxygen (e.g., hemoglobin)
(iv) Provide immunity (e.g., antibodies).
Q.14. What is denaturation of proteins ?
Ans. Denaturation is a change in the structure of proteins due to heat, acid, or chemicals.
It makes the protein inactive. Example : Cooking an egg changes the egg white protein.
Q.15. What are peptide bonds ?
Ans. A peptide bond is a chemical link between two amino acids. It is formed when the
amino group of one amino acid reacts with the carboxyl group of another.
36 Chemistry in Everyday Life
Q.16. Why are proteins called the building blocks of the body ?
Ans. Proteins help in growth, tissue repair, enzyme production, and muscle development,
which are all essential for body structure and function.
Q.17. What are enzymes ?
Ans. Enzymes are proteins that act as biological catalysts. They help speed up chemical
reactions in the body without being used up.
Q.18. Name any two protein-rich foods.
Ans. Eggs, milk, pulses, meat, and soya bean are rich sources of protein.
Q.19. What is the role of hemoglobin ?
Ans. Hemoglobin is a protein in red blood cells that carries oxygen from the lungs to the
body tissues.
Q.20. What happens when proteins are heated strongly ?
Ans. On strong heating, proteins get denatured, i.e., they lose their shape and function
permanently.
REVISION QUESTIONS
1. Define carbohydrates. Mention any two of their major functions in the human body.
2. How are carbohydrates classified ? Give one example of each type.
3. Differentiate between sugars and non-sugars with suitable examples.
4. What is the role of glucose in energy metabolism ?
5. What are polysaccharides ? Name two biologically important polysaccharides.
6. Write any two differences between starch and cellulose.
7. What are proteins ? Mention any two of their biological roles.
8. Name any two protein-rich food sources and their importance.
9. What are amino acids ? Why are they called building blocks of proteins ?
10. Distinguish between essential and non-essential amino acids.
11. What is meant by denaturation of proteins ? Give one daily life example.
12. What are enzymes ? How are they related to proteins ?