Lipids- Definition, Structure and Functions, Fatty acids

Lipids and Fatty Acids

What are Lipids? Lipids are a group of diverse macromolecules consisting of fatty acids and their derivatives that are insoluble in water but soluble in organic solvents. Lipids consist of fats, oils, hormones, and certain components of membranes that are grouped together because of their hydrophobic interactions. The lipids are essential constituents of the diet because of … Read more

Amino acids and Proteins- Definition, Structure, Types, Functions

Amino acids and Proteins

Amino acids and their structure Proteins are macromolecules made up of monomers called amino acids. Amino acids are the building block of all proteins. An amino acid is a simple organic compound consisting of a basic group (-NH2), an acidic group (-COOH), and an organic R group that is unique to each amino acid. The … Read more

Carbohydrates- definition, classification with structure and functions

Carbohydrates- definition, classification with structure and functions

Carbohydrates Definition Carbohydrates are a large group of organic compounds consisting of carbon, hydrogen, and oxygen which can be typically broken down into monomers to release energy in living beings. These are the most abundant biomolecules in the living body in terms of mass. Carbohydrates are also known as saccharides since many of those have … Read more

Water- Definition, Structure, Characteristics, Properties, Functions

Water- Definition, Structure, Characteristics, Properties, Functions

Water Definition Water is an inorganic liquid chemical that is colorless, odorless, tasteless that makes up most of the Earth’s hydrosphere and the fluids in the body of all living beings. Water is an extremely important component for the existence of life as it is vital for all biological processes. It doesn’t, however, have any … Read more

Testing for Biological Molecules

Testing for Biological Molecules

Benedict’s test for reducing sugars Definition Benedict’s test is a biochemical test performed to distinguish reducing sugars (monosaccharides and some disaccharides) from non-reducing sugars. Objectives To detect the presence of simple carbohydrates in a solution. To distinguish between reducing and non-reducing sugars. Principle The carbohydrates having a free or potentially free, aldehyde or ketone group … Read more