Tertiary Structure of Protein – Part 2

Carbohydrates

1. Introduction to Biological Molecules
2. Monosaccharides
3. The Condensation Reaction
4. The Hydrolysis Reactions
5. Glycosidic Bonds
6. Polysaccharide Shapes
7. Structure and Function of Cellulose
8. Structure and Function of Glycogen and Starch
9. Benedict’s Test
10. Colours of the Benedict’s Test
11. Iodine Test

Lipids

1. Introduction to Lipids
2. Lipids and Fatty acids
3. Structure of Triglycerides and Ester Bonds
4. Unsaturated and Saturated Fatty Acids
5. Properties of Triglycerides – Part 1
6. Properties of Fatty Acids
7. Properties of Triglycerides – Part 2
8. Functions of Triglycerides
9. Structure of Phospholipids
10. Properties of Phospholipids
11. Functions of Phospholipids
12. Triglycerides and Phospholipids are Soluble in Alcohol
13. The Emulsion Test

Proteins

1. Introduction to Proteins
2. Proteins and Amino Acids
3. Amino and Carboxyl Groups
4. The Peptide Bond
5. The Primary Structure
6. The Secondary Structure
7. The Tertiary Structure – Part 1
8. The Tertiary Structure – Part 2
9. The Quaternary Structure of Proteins
10. Prosthetic Groups and Conjugated Proteins
11. Protein Shapes
12. pH and Protein Structure
13. The Biuret Test