#2.7
identify the chemical elements present in carbohydrates, proteins and lipids (fats and oils)
#2.8
describe the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units: starch and glycogen from simple sugars, protein from amino acids, and lipid from fatty acids and glycerol
#2.9
practical: investigate food samples for the presence of glucose, starch, protein and fat
#2.10
understand the role of enzymes as biological catalysts in metabolic reactions
#2.11
understand how temperature changes can affect enzyme function, including changes to the shape of active site
#2.12
practical: investigate how enzyme activity can be affected by changes in temperature
#2.13
understand how enzyme function can be affected by changes in pH altering the active site
#2.14B
practical: investigate how enzyme activity can be affected by changes in pH