K1T01A
CHAPTER 2 :
MOLECULES OF
LIFE
MAISARAH AL-HUSNA BINTI SULAMI
MS2213201529
PUAN HABIBAH BINTI MOHAMAD
REJAB
SET D
Questions
Table of Contents
01 The main types of molecules of life
02 The main classes of protein
Table of Contents
03 Structure of hair protein
04 The types of muscle tissue
01
The Main Types of
Molecule of life
There are 5 types
Carbohydrates Lipids
Water
Nucleic acids
Proteins
02
The Main Classes
of Proteins
There are three classifications
Classification of Proteins
Based on structure
Fibrous Globular Conjugated
Fibrous
● Mostly secondary structure
● Contain polypeptide chains
● Form long parallel filaments or
strands
● Insoluble & stable
● Function : mechanical & structural
support
● Eg: Keratin, actin, myosin, collagen,
silk
Globular Protein
● Mostly tertiary/quaternary structure
● Folded to form compact spherical
shaped
● Relatively unstable
● Relatively soluble ~ colloid
● Function : metabolic & chemical
process
Conjugated Proteins
● Protein that can function well if it joins with other compound
● Non-protein compound ~ prosthetic group
Conjugated Protein Prosthetic Group Location
Glycoprotein Polysaccharide Component of cell membrane
Mucin (in saliva)
Lipoprotein Lipid Component of cell membrane
Lipid transported in blood
Chromoprotein Pigment plasma
Nucleoprotein Nucleic acid
Myoglobin, hemoglobin
Chromosome, ribosome
03 HOTS Question
A girl with curly hair would like
to make her hair straight. How
this can be done in relation
with the structure of the hair
protein?
-Hair straightening as a cosmetic process is the reverse of hair
waving. It removes hair curliness and makes wavy hair become
straight.
-Keratin, which is fibrous protein consisting polypeptide chain
organised as long strand.
-It also shrug secondary level of protein structure and it coiled due
to hydrogen bond.
-The hair straightening can be done in relation with the structure of
the hair protein by using heat through the denaturation process.
-Curly hair is made straight through hair exposing using high
temperature.
-Proteins are easily damaged by heat (temperature greater than 40 °
C) due to the breakage of their cross linkages.
-This will cause the protein molecules to open up, straighten the fold
and assume a random configuration.
-Protein folding is a very sensitive process that is influenced by several external
factors including electric and magnetic fields, temperature, pH, chemicals,
space limitation and molecular crowding.
-These factors influence the ability of proteins to fold into their correct
functional forms.
-High temperature cause denaturation on the keratin bond.
-Keratin loses it original conformation.
-Apart from heat, chemicals that bring about extreme pH, mechanical forces and
chemical denaturants can also denature proteins.
-During denaturation, proteins lose their secondary structures and become a
random coil.
-Although denaturation is not always reversible, some proteins can re-fold under
certain conditions.
-The prime requirement for an effective hair straightening treatment is to be
able to induce supercontraction of the hair fiber.
04
The Types of
Muscle Tissues
There are 3 types
Each type of muscle tissue in
the human body has a unique
structure and a specific role.
SKELETAL MUSCLE
STRUCTURE
-have cylindrical shape, very long muscles called
fibres
-unbranched
-contain many protein fibers; myofibrils
has many nucleus (multinucleated) located below
plasma membrane .
-Sarcoplasm = the cytoplasm, contains many
mitochondria
-striated muscle with myofibrils
-each cell divided into a functional unit known as
sarcomereconsist of filaments; actin & myosin
-the arrangement of filaments gives light & dark
bands
SMOOTH MUSCLE
STRUCTURE
-single cell, a central nucleus
-have spindle shape
-unbranched
-elongated spindle-shape, pointed ends
-unstriated (no cross-striations)
CARDIAC MUSCLE
STRUCTURE
-Striated
-Branched
-Have one or two centrally located
nucleus
-Have elongated, cylindrical
branched fibers that interconnect via
intercalated disc - relay signals form
cell to cell
-Located in the walls of the heart
THANK YOU!