2.1.2 Biological molecules

2.1.2 (a) Properties of water in living organisms.

2.1.2 (b) Condensation and hydrolysis

2.1.2 (c) Chemical elements in biological molecules.

2.1.2 (d) Hexose and pentose monosaccharides.

2.1.2 (e) Formation and breakdown of glycosidic bonds.

2.1.2 (f) Structure of starch, glycogen and cellulose molecules.

2.1.2 (g) How structures of carbohydrates relate to their function.

2.1.2 (h) The structure of a triglyceride and phospholipid.

2.1.2 (i) The synthesis and breakdown of triglycerides.

2.1.2 (j) Bio properties of triglyceride, phosphlipids and cholesterols.

2.1.2 (k) The general structure of an amino acid.

2.1.2 (l) synthesis and breakdown of dipeptides and polypeptides.

2.1.2 (m) The levels of protein structure.

2.1.2 (n) Structure and function of globular proteins.

2.1.2 (o) Properties and functions of fibrous proteins.

2.1.2 (p) key inorganic ions in biological processes.

2.1.2 (q) Carry out and interpret chemical tests.

2.1.2 (r) Quantitative methods to determine concentrations of substances

2.1.2 (s) Paper and thin layer chromatography i.

2.1.2 (s) Paper and thin layer chromatography ii.