Class 10 Chemistry Chapter 5 Important Questions

• Here are the detailed chemistry class 10 chapter 5 important questions to help you prepare for your exams.
• Important Multiple Choice Questions of Chapter Number 13: Biochemistry of Chemistry class 10th Urdu Medium.
• Important Short Questions of Chapter Number 13: Biochemistry of Chemistry class 10th Urdu Medium.
• LIPIDS: Lipids are macromolecules made up of fatty acids. Lipids include oils and fats. Oils and fats are esters of long chain carboxylic (fatty) acids with glycerol. These esters are made of three fatty acids, therefore, they are called triglycerides. General formula of triglycerides is as under. Oils exist in liquid form at room temperature.
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• They are triglycerides of unsaturated fatty acids. While fats exist in solid form at room temperature. They are triglycerides of saturated fatty acids.
• Fatty Acids: Fatty acids are building blocks of lipids. They are long chain saturated or unsaturated carboxylic acids. Examples are: Palmitic Acid, Stearic Acid. These acids form esters (oils or fats) with glycerol in the presence of mineral acids.
• Sources of Lipids and Uses of Lipids: Fats and oils are high energy foods. They are source of vitamins A, D and E. They are used to build brain cells, nerve cells and cell membranes. They are insoluble in water but soluble in organic solvents. The fats stored in the body insulate it as they are poor conductor of heat and electricity.
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• Fats and oils are synthesized naturally by animals, plants and marine organisms.
• 1. Animal fats are found in adipose tissue cells. Animals secrete milk from which butter and ghee is obtained. Butter and ghee are used for cooking and frying of food, for preparing bakery products and sweets.
• 2. Animal fats are used in soap industry.
• 3. Plants synthesize oils and store them in seeds, such as sunflower oil, coconut oil, groundnut oil and corn oil. These oils are used as vegetable oils or ghee for cooking and other purposes.
• Hydrogenation of vegetable oil: Vegetable oils are triester of glycerol and fatty acids of unsaturated long chains. These oils are hydrogenated in the presence of nickel catalyst at 250 to 300 °C to form vegetable ghee. 
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• NUCLEIC ACIDS: Nucleic acids are essential components of every living cell. They are generally long chain molecules made up of nucleotides. Each nucleotide consists of three components; nitrogenous base, a pentose sugar and a phosphate group. There are two types of nucleic acids:
• Deoxyribonucleic Acid (DNA): DNA consists of deoxyribose sugar. Its structure was discovered by J. Watson and F. Crick in 1953. It is long double stranded molecule consisting of two chains. Each chain is made up of sugar, phosphate and a base. The sugar and phosphate groups make the backbone of the chains and two chains are linked through bases. The chains are wrapped around each other in a double helix. 
• DNA is the permanent storage place for genetic information in the nucleus of a cell. It carries and stores all genetic informations of the cell. It passes these informations as instructions from generation to generation how to synthesize particular proteins from amino acids. These instructions are ‘genetic code of life’. They determine whether an organism is a man or a tree or a donkey and whether a cell is a nerve cell or a muscle cell. The sequence of nitrogenous bases in DNA determines the protein development in new cells. The function of the double helix formation of DNA is to ensure that no disorder takes place.
• Ribonucleic acid (RNA): It consists of ribose sugar. It is a single stranded molecule. It is responsible for putting the genetic information to work in the cell to build proteins. Its role is like a messenger. RNA is synthesized by DNA to transmit the genetic information. RNA receives, reads, decodes and uses the given information to synthesize new proteins. Thus RNA is responsible for directing the synthesis of new proteins.