Chemistry Chapter 5 Class 10 Notes

Complete Notes of Chapter No. 13: Biochemistry or Chemistry Chapter 5 Class 10 Notes by Mr. Tasneem Haider. These computerized notes are very helpful in the preparation of Chemistry Chapter 5 Class 10 Notes for students of Chemistry and these are according to the paper patterns of all Punjab boards.

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• Important Multiple Choice Questions (MCQs) of Chapter No. 13: Biochemistry for Chemistry Urdu Medium 10th Class.
• Important Short Questions of Chapter No. 13: Biochemistry for Chemistry Urdu Medium 10th Class.
• CARBOHYDRATES: Carbohydrates are macromolecules defined as polyhydroxy aldehydes or ketones. They have general formula Cn(H2O)n. Carbohydrates are synthesized by plants through photosynthesis process from carbon dioxide and water in the presence of sunlight and green pigment chlorophyll. The glucose is further polymerized to form starch and cellulose. Carbohydrates are classified as 1. Monosaccharides 2. Oligosaccharides 3. Polysaccharides.
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• Monosaccharides: Monosaccharides are the simplest sugars which cannot be hydrolyzed. They consist of 3 to 9 carbon atoms. Therefore, they are classified according to the number of carbon atoms in their molecules as trioses, tetroses, pentoses, hexoses, and so on. The important monosaccharides are hexoses like glucose and fructose, etc. Glucose is a pentahydroxy aldehyde while fructose is pentahydroxy ketone having the open chain structures as follows and general formula C6H12O6.
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• Oligosaccharides: Oligosaccharides give 2 to 9 units of monosaccharides on hydrolysis. Therefore, they are classified as disaccharides, trisaccharides,  tetrasaccharides, etc., depending upon the number of units they produce on hydrolysis. The most important oligosaccharides are disaccharides like sucrose. On hydrolysis, sucrose produces one unit of glucose and one unit of fructose. 
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• Polysaccharides: Polysaccharides are macromolecular carbohydrates consisting of hundreds to thousands of monosaccharides. Examples of polysaccharides are starch and cellulose. They are amorphous solids. They are tasteless and insoluble in water. They are non-reducing in nature.
• Uses of Carbohydrates:  Besides, the energy providing materials, carbohydrates also provide the following usage to our body.
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• 1. They regulate the amount of sugar level in our body. Low sugar level in body results in hypoglycemia. 2. They provide essential nutrients for bacteria in intestinal tract that helps in digestion. 3. Dietary fibre helps to keep the bowel functioning properly. 4. Fibre helps in lowering of cholesterol level and regulates blood pressure. 5. Carbohydrates protect our muscles from cramping.
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• PROTEIN: Proteins are highly complicated nitrogenous compounds made up of amino acids. Proteins consist of carbon, hydrogen, oxygen, nitrogen and sulphur. They are polymers of amino acids. Amino acids are linked with each other through peptide linkage Proteins are present in all living organisms. They make up bulk of the non-bony structure of the animal bodies. They are major component of all cells and tissues of animals. About 50% of the dry weight of cell is made up of proteins. They are found in muscles, skin, hair, nails, wool, feathers, etc.
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• Amino acids: Amino acids are organic compounds consisting of both amino and carboxyl groups. They have the general formula: 
• Side chain ‘R’ is different for different amino acids. There are 20 amino acids. Ten out of twenty amino acids can be synthesized by human body. These amino acids are called non-essential amino acids. While the other ten which cannot be synthesized by our bodies are called essential amino acids. Essential amino acids are required by our bodies and must be supplied through diet.
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• Sources and Uses of Proteins: Proteins make up more than 50% of the dry weight of animals. Each protein has its source and carries out a specific function. Sources and uses of protein are as follows:
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• 1. Sources of animal’s proteins are meat, mutton, chicken, fish, eggs. These are used as food by human beings as they are essential for the formation of protoplasm.  2. Hides are proteins.
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• These are used to make leather by tanning. Leather is used to make shoes, jackets, sports items, etc. 3. Proteins are found in bones. When bones are heated they give gelatin. Gelatin is used to make bakery items. 4. Plants also synthesize proteins, such as pulses, beans, etc. These are used as food.
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