BTEC Level 3 extended Diploma Applied Science.
Learning aim: Understanding the structure and function of biological molecules and their
importance in maintaining biochemical processes
What is a biological molecule?
A biomolecule, alternatively referred to as a biological molecule, is any of a large number of
substances produced by cells and living organisms. Biomolecules come in a variety of shapes
and sizes and are involved in a wide variety of functions. Carbohydrates, lipids, nucleic acids,
and proteins are the four major biomolecule classes. A biomolecule, alternatively referred to as
a biological molecule, is any of a large number of substances produced by cells and living
organisms. Biomolecules come in a variety of shapes and sizes and are involved in a wide
variety of functions. Carbohydrates, lipids, nucleic acids, and proteins are the four major
biomolecule classes.
(From: https://www.freeexamacademy.com/biological-molecules/ )
Maltose
Maltose is a sugar that is formed by the union of two glucose molecules. It is produced by seeds
and other plant parts as they deplete their stored energy to sprout. Thus, cereals, certain fruits,
and sweet potatoes naturally contain a high concentration of this sugar. Maltose is a sugar
formed during the amylase-catalysed hydrolysis of starch. Maltose is made up of two units of D-
glucose that are connected via an alpha 1,4 glycosidic bond. Cellobiose is an intermediate sugar
that is formed when cellulose is hydrolysed by the enzyme cellulase. Cellobiose is made up of
, two units of D-glucose that are connected via a beta-1,4 glycosidic bond. Maltose is hydrophilic
(hydrophilic molecules are polar in nature and readily form hydrogen bonds with water,
resulting in their dissolution) due to the hydrogens and oxygen in the structure. They do,
however, lose one oxygen and two hydrogens in the process of removing water and initiating
the condensation reaction, leaving twelve carbons, eleven oxygens, and twenty-two hydrogens
in the final product of two glucose combined to form maltose. Because one of its glucose units
contains an unpaired aldehyde group, maltose is a reducing sugar it resembles a white powder or crystal
that is soluble in water.
(From: https://collegedunia.com/exams/maltose-structure-properties-uses-and-sample-questions-
chemistry-articleid-732 )
Amylose
Amylose is a polysaccharide usually found in starch and obviously any food containing starch. It
is composed of alpha-D-glucopyranosyl subunits that are connected via alpha-(1,4) glycosidic
bonds to one another (causing the amylose to have the helical structure which makes it very
compact to take less space and held together by a weak bond called hydrogen bonds). This
means that each glucose molecule is connected at the 1-carbon level to the 4-carbon level of
the next glucose molecule. It is a carbohydrate that is found in starch and glycogen. The enzyme
alpha-amylase degrades the starch molecule into simpler sugars. Despite their helical structure,
hydrogen bonds hold the amylose chains together. Amylase hydrolyses amylose in starch and
breaks the glycosidic bond between glucose molecules, allowing them to release glucose for
respiration. Amylose is necessary for the storage of plant energy.
Learning aim: Understanding the structure and function of biological molecules and their
importance in maintaining biochemical processes
What is a biological molecule?
A biomolecule, alternatively referred to as a biological molecule, is any of a large number of
substances produced by cells and living organisms. Biomolecules come in a variety of shapes
and sizes and are involved in a wide variety of functions. Carbohydrates, lipids, nucleic acids,
and proteins are the four major biomolecule classes. A biomolecule, alternatively referred to as
a biological molecule, is any of a large number of substances produced by cells and living
organisms. Biomolecules come in a variety of shapes and sizes and are involved in a wide
variety of functions. Carbohydrates, lipids, nucleic acids, and proteins are the four major
biomolecule classes.
(From: https://www.freeexamacademy.com/biological-molecules/ )
Maltose
Maltose is a sugar that is formed by the union of two glucose molecules. It is produced by seeds
and other plant parts as they deplete their stored energy to sprout. Thus, cereals, certain fruits,
and sweet potatoes naturally contain a high concentration of this sugar. Maltose is a sugar
formed during the amylase-catalysed hydrolysis of starch. Maltose is made up of two units of D-
glucose that are connected via an alpha 1,4 glycosidic bond. Cellobiose is an intermediate sugar
that is formed when cellulose is hydrolysed by the enzyme cellulase. Cellobiose is made up of
, two units of D-glucose that are connected via a beta-1,4 glycosidic bond. Maltose is hydrophilic
(hydrophilic molecules are polar in nature and readily form hydrogen bonds with water,
resulting in their dissolution) due to the hydrogens and oxygen in the structure. They do,
however, lose one oxygen and two hydrogens in the process of removing water and initiating
the condensation reaction, leaving twelve carbons, eleven oxygens, and twenty-two hydrogens
in the final product of two glucose combined to form maltose. Because one of its glucose units
contains an unpaired aldehyde group, maltose is a reducing sugar it resembles a white powder or crystal
that is soluble in water.
(From: https://collegedunia.com/exams/maltose-structure-properties-uses-and-sample-questions-
chemistry-articleid-732 )
Amylose
Amylose is a polysaccharide usually found in starch and obviously any food containing starch. It
is composed of alpha-D-glucopyranosyl subunits that are connected via alpha-(1,4) glycosidic
bonds to one another (causing the amylose to have the helical structure which makes it very
compact to take less space and held together by a weak bond called hydrogen bonds). This
means that each glucose molecule is connected at the 1-carbon level to the 4-carbon level of
the next glucose molecule. It is a carbohydrate that is found in starch and glycogen. The enzyme
alpha-amylase degrades the starch molecule into simpler sugars. Despite their helical structure,
hydrogen bonds hold the amylose chains together. Amylase hydrolyses amylose in starch and
breaks the glycosidic bond between glucose molecules, allowing them to release glucose for
respiration. Amylose is necessary for the storage of plant energy.
