UNIT 10: Biological Molecules and Metabolic Pathways.
Evaluation: Lactase
Lactose is a disaccharide that is made from two monosaccharides: galactose and glucose.
This sugar is usually found in milk and dairy products. The body should be able to digest lactose
because it produces an enzyme called lactase. This enzyme is needed for the lactose in dairy
products to be broken down into its monomers so that they can easily be absorbed into the
blood stream.
The substrate and the enzyme need to complement one another. This is important because it
creates an enzyme-substrate complex when the substrate collides with the active site of the
enzyme. An enzyme product complex is produced when the enzyme facilitates a faster reaction.
As a result, the enzyme releases its products. Because the enzyme lactase exists in a secondary
form where the polypeptide straight chains fold into an alpha helix with weak hydrogen holding
the structure together to prevent it from collapsing, the enzyme's unique structure is
significant. A weak hydrogen bond holds the beta pleated sheet together, which is formed
when the amino acid coils into a helix shape.
The enzyme lactose also has a helical structure that folds again forming a 3-D globular shape
held together by bonds formed between the R-groups. Hydrophilic R groups hold the 3D
structure together through weak hydrophilic interactions. Each 3D structure protein has its own
specific shape. The primary structure will determine the specific shape of the protein. The DNA
controls the primary structure of the polypeptide. Faulty genes produce a faulty primary,
tertiary structure. This would be fatal to the person because the protein would not be able to
function properly, so the effect is significant.
The enzyme lactase aids in the body's breakdown of lactose, which is converted into glucose
and galactose in the small intestine when dairy products are consumed. This is significant
because it enters the bloodstream and is converted to energy. The breakdown of lactose sugar
into milk and milk products is another advantage of lactose. This is significant because
individuals who are lactose intolerant may experience digestive symptoms like gas, diarrhea,
bloating, and cramps after consuming foods or beverages that contain lactose. This condition is
known as lactase deficiency, which occurs when the small intestine does not produce enough
lactase. This is due to the fact that the sugar that has not yet been digested ends up in the
colon, where it ferments and releases gas.
Health can also be impacted by lactose intolerance. It prevents people from consuming
adequate calcium and vitamin D, among other essentials. This is highly dangerous since it can
lead to malnutrition, anemia, and unexplained weight loss in a person who is lactose intolerant
if continued to ingest excessive amounts of lactose.
The three-dimensional globular shape of the enzyme is lost when the active site is distorted,
and the enzyme is then denatured. Unfortunately, the person would not be able to digest milk
or any other dairy product after this. Usually between the ages of 2 and 5, lactose production
ceases.
Evaluation: Ethene
, UNIT 10: Biological Molecules and Metabolic Pathways.
Fruit produces the hormone ethene, which has a very positive effect and quickens ripening. It is
important for certain plants to initiate the ripening process. In a commercial setting, it ripens
fruit similar to unripe bananas. Then, they may travel great distances aboard ships. They may
be exposed to ethylene upon arrival close to the selling location, which will start the ripening
process. This is very beneficial because the gaseous hormone ethylene is a primary regulator of
stress responses and is essential to the growth and development of plants. As a result, through
interaction with auxin, it limits the elongation of cells, inhibiting the growth of vegetables.
Ethene is thought to be a multipurpose phytohormone that controls senescence in addition to
growth.
Additionally, depending on the plant type, application timing, and concentration, it either
stimulates or inhibits growth and senescence processes. This can be harmful because ripening
can turn into senescence if ethene is applied for a long time. This is particularly crucial since
ethylene initiates the ripening process. There is very little underripe fruit; but, when the fruit
ripens, it produces more as it grows, hastening the ripening process.
Ethene also speeds up the rate of income generation since it allows fruit growers to yield more
crops more quickly, such bananas, apples, and oranges. This is significant because ethene
ripens fruit. This shift takes place in terms of color, texture becoming softer, and size of fruit,
fructose levels rise, spoiling leads to decomposition. Ethene speeds up banana ripening and
other fruit. Also, it regulates cell division while the plant grows. Fruit is frequently plucked
before it is ripe and then transported to the food sector. This keeps fruit from ripening too
much while traveling. After being stored, it is matured by adding ethene before being sold in
stores. The fruits need to be kept in a room that isn't warmer than sixteen degrees Celsius.
As the fruit repeats itself, CO2 is released, which builds up to produce ethene, by bringing the
temperature down to sixteen degrees. When ethene binds to a receptor and enters a cell, it
changes the gene's expression and initiates repining by passing via the nucleus.
Another benefit of this procedure is that it reduces acidity and sugar buildup. Artificial repining
is used by individuals to regulate the rate of ripening of fruits during transportation, allowing
for meticulous planning of both distribution and transportation. But the majority of chemicals
that are used as ripening agents speed up the ripening process, alter the fruit's nutritional
value, and are harmful for human health. Therefore, it's important to raise consumer, trade,
and fruit producer understanding regarding the proper selection and application of fruit
ripening techniques.
Title: Carrying out practical investigations into tests carried out to detect the presence of
different biomolecules in biological samples.
Rationale: To carry out several tests to determine the presence of some biomolecules
Evaluation: Lactase
Lactose is a disaccharide that is made from two monosaccharides: galactose and glucose.
This sugar is usually found in milk and dairy products. The body should be able to digest lactose
because it produces an enzyme called lactase. This enzyme is needed for the lactose in dairy
products to be broken down into its monomers so that they can easily be absorbed into the
blood stream.
The substrate and the enzyme need to complement one another. This is important because it
creates an enzyme-substrate complex when the substrate collides with the active site of the
enzyme. An enzyme product complex is produced when the enzyme facilitates a faster reaction.
As a result, the enzyme releases its products. Because the enzyme lactase exists in a secondary
form where the polypeptide straight chains fold into an alpha helix with weak hydrogen holding
the structure together to prevent it from collapsing, the enzyme's unique structure is
significant. A weak hydrogen bond holds the beta pleated sheet together, which is formed
when the amino acid coils into a helix shape.
The enzyme lactose also has a helical structure that folds again forming a 3-D globular shape
held together by bonds formed between the R-groups. Hydrophilic R groups hold the 3D
structure together through weak hydrophilic interactions. Each 3D structure protein has its own
specific shape. The primary structure will determine the specific shape of the protein. The DNA
controls the primary structure of the polypeptide. Faulty genes produce a faulty primary,
tertiary structure. This would be fatal to the person because the protein would not be able to
function properly, so the effect is significant.
The enzyme lactase aids in the body's breakdown of lactose, which is converted into glucose
and galactose in the small intestine when dairy products are consumed. This is significant
because it enters the bloodstream and is converted to energy. The breakdown of lactose sugar
into milk and milk products is another advantage of lactose. This is significant because
individuals who are lactose intolerant may experience digestive symptoms like gas, diarrhea,
bloating, and cramps after consuming foods or beverages that contain lactose. This condition is
known as lactase deficiency, which occurs when the small intestine does not produce enough
lactase. This is due to the fact that the sugar that has not yet been digested ends up in the
colon, where it ferments and releases gas.
Health can also be impacted by lactose intolerance. It prevents people from consuming
adequate calcium and vitamin D, among other essentials. This is highly dangerous since it can
lead to malnutrition, anemia, and unexplained weight loss in a person who is lactose intolerant
if continued to ingest excessive amounts of lactose.
The three-dimensional globular shape of the enzyme is lost when the active site is distorted,
and the enzyme is then denatured. Unfortunately, the person would not be able to digest milk
or any other dairy product after this. Usually between the ages of 2 and 5, lactose production
ceases.
Evaluation: Ethene
, UNIT 10: Biological Molecules and Metabolic Pathways.
Fruit produces the hormone ethene, which has a very positive effect and quickens ripening. It is
important for certain plants to initiate the ripening process. In a commercial setting, it ripens
fruit similar to unripe bananas. Then, they may travel great distances aboard ships. They may
be exposed to ethylene upon arrival close to the selling location, which will start the ripening
process. This is very beneficial because the gaseous hormone ethylene is a primary regulator of
stress responses and is essential to the growth and development of plants. As a result, through
interaction with auxin, it limits the elongation of cells, inhibiting the growth of vegetables.
Ethene is thought to be a multipurpose phytohormone that controls senescence in addition to
growth.
Additionally, depending on the plant type, application timing, and concentration, it either
stimulates or inhibits growth and senescence processes. This can be harmful because ripening
can turn into senescence if ethene is applied for a long time. This is particularly crucial since
ethylene initiates the ripening process. There is very little underripe fruit; but, when the fruit
ripens, it produces more as it grows, hastening the ripening process.
Ethene also speeds up the rate of income generation since it allows fruit growers to yield more
crops more quickly, such bananas, apples, and oranges. This is significant because ethene
ripens fruit. This shift takes place in terms of color, texture becoming softer, and size of fruit,
fructose levels rise, spoiling leads to decomposition. Ethene speeds up banana ripening and
other fruit. Also, it regulates cell division while the plant grows. Fruit is frequently plucked
before it is ripe and then transported to the food sector. This keeps fruit from ripening too
much while traveling. After being stored, it is matured by adding ethene before being sold in
stores. The fruits need to be kept in a room that isn't warmer than sixteen degrees Celsius.
As the fruit repeats itself, CO2 is released, which builds up to produce ethene, by bringing the
temperature down to sixteen degrees. When ethene binds to a receptor and enters a cell, it
changes the gene's expression and initiates repining by passing via the nucleus.
Another benefit of this procedure is that it reduces acidity and sugar buildup. Artificial repining
is used by individuals to regulate the rate of ripening of fruits during transportation, allowing
for meticulous planning of both distribution and transportation. But the majority of chemicals
that are used as ripening agents speed up the ripening process, alter the fruit's nutritional
value, and are harmful for human health. Therefore, it's important to raise consumer, trade,
and fruit producer understanding regarding the proper selection and application of fruit
ripening techniques.
Title: Carrying out practical investigations into tests carried out to detect the presence of
different biomolecules in biological samples.
Rationale: To carry out several tests to determine the presence of some biomolecules
