{"id":3698,"date":"2023-10-05T18:21:24","date_gmt":"2023-10-05T18:21:24","guid":{"rendered":"http:\/\/localhost\/ecole9ja\/?p=3698"},"modified":"2023-10-05T18:22:46","modified_gmt":"2023-10-05T18:22:46","slug":"week-9-ss3-first-term-chemistry-notes","status":"publish","type":"post","link":"https:\/\/ecolebooks.com\/nigeria\/posts\/week-9-ss3-first-term-chemistry-notes\/","title":{"rendered":"Week 9 – SS3 First Term Chemistry Notes"},"content":{"rendered":"

\u00a0CARBOHYDRATES<\/strong>:
\nCarbohydrates are naturally occurring organic compounds containing carbon, hydrogen and oxygenwith oxygen in the ratio 1:2 as in water. The general molelcular formula of carbohydrates is Cx<\/sub>(H2<\/sub>O)y<\/sub> or Cx<\/sub>H2y<\/sub>Oy<\/sub>. Carbohydrates are generally polydroxyl aldehydes, ketones or any compound that on hydrolysis yields any of the polyhydroxides. They are synthesized in green plants by photosynthesis.<\/p>\n

\u00a0CLASSIFICATION OF CARBOHYDRATES
\n<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Carbohydrate
\n\"\"\/
\n\t\t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Simple sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Complex sugar
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (polysaccharides)
\n\u00a0\u00a0\u00a0\u00a0Monosaacharide\u00a0\u00a0\u00a0\u00a0Disacharides\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 e.g. starch cellulose
\n\u00a0\u00a0\u00a0\u00a0e.g. glucose\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0e.g sucrose<\/p>\n

\u00a0EVALUATION<\/strong>
\n\t\t1.\u00a0\u00a0\u00a0\u00a0Define carbohydrates.
\n2.\u00a0\u00a0\u00a0\u00a0State one example each of simple sugar and complex sugar.<\/p>\n

\u00a0MONOSAACHARIDES<\/strong>
\n\t\tMonosaacharides are simple sugar with three to six carbon atoms per molecule. The most common and important of these are the ones with six carbon atoms per molecule called the HEXOSES. They have the same molecular formula C6<\/sub>H12<\/sub>O6<\/sub> but different spatial arrangement. Examples include glucose, fructose, galatose and mannose.<\/p>\n

\u00a0GLUCOSE<\/strong> (C6<\/sub>H12<\/sub>O6<\/sub>)
\nGlucose, commonly known as grape sugar or dextrose, is present in grapes, in honey and the sap of plants.
\n Glucose is synthesized by green plants during photosynthesis.<\/p>\n

\u00a0PREPARATION<\/strong>:- Glucose can be prepared in the laboratory by the acid hydrolysis of starch.
\nThe starch is heated with dilute hydrochloric acid or tetraoxosulphate VI acid. The acid functioning as hydrolyzing agent in the reaction.
\n\"\"\/\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0(C6<\/sub>H10<\/sub>O6<\/sub>)n nH2<\/sub>O\u00a0\u00a0\u00a0\u00a0 nC6<\/sub>H12<\/sub>O6<\/sub>
\n\t\t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Starch\u00a0\u00a0\u00a0\u00a0Dil H2<\/sub>SO4<\/sub>\u00a0\u00a0\u00a0\u00a0 glucose
\nPhysical properties
\n<\/strong>1.\u00a0\u00a0\u00a0\u00a0It is a white crystalline solid.
\n2.\u00a0\u00a0\u00a0\u00a0It is soluble in water.
\n3.\u00a0\u00a0\u00a0\u00a0It has sweet taste.<\/p>\n

\u00a0Chemical properties
\n<\/strong>1.\u00a0\u00a0\u00a0\u00a0It dehydrates to black residue of carbon when with conc. H2<\/sub>SO4<\/sub>\u00a0\u00a0\u00a0\u00a0
\n\"\"\/\u00a0\u00a0\u00a0\u00a0C6<\/sub>H12<\/sub>O6<\/sub>\u00a0\u00a0\u00a0\u00a0 6C + 6H2<\/sub>O
\n2.\u00a0\u00a0\u00a0\u00a0It is a strong reducing agent. This is due to the presence of the \u2013CHO group in the \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0molecule.
\n3.\u00a0\u00a0\u00a0\u00a0It is readily fermented to ethanol and carbon VI oxide by the enzyme (ZYMASE) in yeast. <\/p>\n

\u00a0TEST<\/strong>:\u00a0\u00a0\u00a0\u00a0 Add a few drops of Fehling’s solution to 5cm3<\/sup> of glucose solution in a test tube. A brick-\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0red precipitate is obtained on boiling.<\/p>\n

\u00a0GLUCOSE STRUCTURAL FORMULA<\/strong>:
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0=\u00a0\u00a0\u00a0\u00a0O\u00a0\u00a0\u00a0\u00a0the functional groups in the
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0molecule are:
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0HO\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0O\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0-CHO and OH
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0But -CHO determines the
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0chemical properties
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0OH\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0H
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H
\nFRUCTOSE<\/strong> (C6<\/sub>H12<\/sub>O6<\/sub>)
\nAn isomer of glucose is fructose. Fructose is a non-reducing sugar (it contains the >CO group)
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0FRUCTOSE STRUCTURAL FORMULA
\n<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH\u00a0\u00a0\u00a0\u00a0The functional groups in the molecule are:
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n C =\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 -C=O and \u2013OH
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chemical properties
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0HO\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0OH
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0EVALUATION<\/strong>
\n\t\t1.\u00a0\u00a0\u00a0\u00a0State two (2) physical properties of starch.
\n2.\u00a0\u00a0\u00a0\u00a0Give difference between glucose and starch.
\nDISACCHARIDES<\/strong>:-
\nDisaccharides are simple sugar containing two molecules of monosaccharide per molecules. Their general molecular formula is C12<\/sub>H22<\/sub>O11<\/sub>. Some important disaccharides and the component monosaccharide are;
\n\u00a0\u00a0\u00a0\u00a0DISACCHARIDE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0COMPONENT MONOSACCHARIDES
\n<\/strong>\u00a0\u00a0\u00a0\u00a0Sucrose (cane sugar)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Glucose + fructose
\n\u00a0\u00a0\u00a0\u00a0Lactose (milk sugar)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Glucose + galactose
\n\u00a0\u00a0\u00a0\u00a0Maltose (malt sugar)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Glucose + glucose<\/p>\n

\u00a0SUCROSE<\/strong>:-
\nThis is the common granulated sugar used at home to sweeten food. It occurs naturally in plant and fruits e.g. pineapple, carrots sorghum, sap and sugar cane.<\/p>\n

\u00a0Preparation<\/strong>: Sucrose is prepared industrially by;<\/p>\n

    \n
  1. Extraction of juice from sugar cane,\n<\/li>\n
  2. Concentration of the juice by evaporation,\n<\/li>\n
  3. Crystallization of the solid sugar from the concentrated juice and\n<\/li>\n
  4. Filtration of sugar crystals from the molasses.\n<\/li>\n<\/ol>\n

    \u00a0PHYSICAL PROPERTIES<\/strong>:
    \n1.\u00a0\u00a0\u00a0\u00a0It is a white crystalline solid.
    \n2.\u00a0\u00a0\u00a0\u00a0It is dissolves readily in water.
    \n3.\u00a0\u00a0\u00a0\u00a0It has sweet taste.<\/p>\n

    \u00a0CHEMICAL PROPERTIES:
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0It chars by dehydration to a black residue of carbon on addition of Conc. H2<\/sub>SO4<\/sub>.
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0C12<\/sub>H22<\/sub>O11<\/sub>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a012C + 6H2<\/sub>O
    \n2.\u00a0\u00a0\u00a0\u00a0It undergoes hydrolysis to equal quantity of glucose and fructose when boiled with dil.
    \n\u00a0\u00a0\u00a0\u00a0H2<\/sub>SO4<\/sub> or HCL (aq)
    \n3.\u00a0\u00a0\u00a0\u00a0It undergoes inversion under the influence of invertase in yeast
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Sucrose\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0invertase\u00a0\u00a0\u00a0\u00a0Glucose + Fructose
    \n4.\u00a0\u00a0\u00a0\u00a0It is non-reducing sugar.<\/p>\n

    \u00a0TEST<\/strong>:
    \nGlucose gives a red precipitate with freshly prepared Seliwanoff’s reagent.<\/p>\n

    \u00a0USES<\/strong>
    \n\t\t1.\u00a0\u00a0\u00a0\u00a0For sweetening foods and beverages.
    \n2.\u00a0\u00a0\u00a0\u00a0For ethanol production by fermentation.
    \nPOLYSACCHARIDES<\/strong>
    \n\t\tPolysaccharides are a group of complex carbohydrates composed of very long chains of monosaccharide linked together by condensation polymerization.
    \n\u00a0\u00a0\u00a0\u00a0Monosaccharide\u00a0\u00a0\u00a0\u00a0condensation<\/sup>\u00a0\u00a0\u00a0\u00a0polysaccharides + n\/2 <\/sub> water
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Hydrolysis
    \n<\/sup>Some important examples of polysaccharides are starch, glycogen, and cellulose. The general molecular formula of polysaccharides is (C6<\/sub>H10<\/sub>O5<\/sub>)n<\/p>\n

    \u00a0EVALUATION<\/strong>
    \n\t\t1.\u00a0\u00a0\u00a0\u00a0Name three disaccharides and the component monosaccharide.
    \n2.\u00a0\u00a0\u00a0\u00a0Describe what would be observed on addition of Conc. H2<\/sub>SO4<\/sub> to sucrose.<\/p>\n

    \u00a0PROTEIN<\/strong>
    \n\t\tProteins are made up of polypetides chains. Polypeptide chains are products of condensation polymerization of amino acid molecules. The condensation polymerization of amino acid is the interaction between amino groups, -NH2<\/sub>, and Carboxyl groups, -COOH, to form the polypeptide chain.
    \nA polypeptide chain:
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0O\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0O\u00a0\u00a0\u00a0\u00a0 H\u00a0\u00a0\u00a0\u00a0
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0O
    \n+<\/sup>H3 <\/sub>N\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0[N\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0C] +n<\/sub>N\u00a0\u00a0\u00a0\u00a0C\u00a0\u00a0\u00a0\u00a0
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 O
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0R\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 H\u00a0\u00a0\u00a0\u00a0R\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0H\u00a0\u00a0\u00a0\u00a0R
    \nAmino end\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0dipeptide\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Carboxyl end<\/p>\n

    \u00a0OCCURRENCE<\/strong>
    \n\t\tProteins are found in living cells where they perform different functions. Examples are hemoglobin, collagen and insulin, ribonucleic. The structure have cross linkage between chains which are called disulphide bridges or disulphide cross linkages.
    \nProperties
    \n1.\u00a0\u00a0\u00a0\u00a0They are denatured easily at a temperature above 400<\/sup>C by variation in PH and by certain organic solvents and chemical reagents.
    \n2.\u00a0\u00a0\u00a0\u00a0Proteins are hydrolyzed to give amino acids by boiling with dilute acids (e.g. HCI) and alkalis or using enzymes.<\/p>\n

    \u00a0Uses
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0They are used for building up of tissues and repairing of worn-out tissues in the body.
    \n2.\u00a0\u00a0\u00a0\u00a0They are necessary for growth especially in infants.
    \nTests<\/strong>
    \n\t\t1.\u00a0\u00a0\u00a0\u00a0Million’s test \u2013 A white ppt. is form when a few drops of Million’s reagent are added to some
    \negg-white in a test-tube. The white ppt. turns brick red on heating (indicating the presence of proteins).
    \n2.\u00a0\u00a0\u00a0\u00a0Biuret test: when few drops of dilute NaOH solution is added to some egg white solution in
    \na test tube, and 1% CUSO4<\/sub> solution is added drop by drop and the test solution is shaken
    \nvigorously after each drop. A violet colour is seen indicating a positive test for proteins.
    \n3.\u00a0\u00a0\u00a0\u00a0Proteins form an intense yellow colour with a few drops of conc. HNO3<\/sub> acid.<\/p>\n

    \u00a0EVALUATION<\/strong>
    \n\t\t1.\u00a0\u00a0\u00a0\u00a0Explain a chemical test for proteins.
    \n2.\u00a0\u00a0\u00a0\u00a0What is the product of hydrolysis of proteins?<\/p>\n

    \u00a0AMINO-ACIDS<\/strong>
    \n\t\tAmino acids are the basic structural units of proteins.
    \nThe functional groups in amino acids are amino group (-NH2<\/sub>) and a carboxyl group (-COOH)
    \nGeneral structure
    \n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
    \nNH2<\/sub>\u00a0\u00a0\u00a0\u00a0 \u03b1 carbon<\/p>\n

    \u00a0 H\u00a0\u00a0\u00a0\u00a0 C\u00a0\u00a0\u00a0\u00a0COOH<\/p>\n

    \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0R<\/p>\n

    \u00a0EVALUATION
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0Give the functional group of protein.
    \n2.\u00a0\u00a0\u00a0\u00a0Draw the structural formula of a polypeptide.
    \n\u03b1 carbons are carbons in amino acids to which the functional groups are attached.
    \nExamples \u2013 glycine, phenylalnine, alanine etc. Amino acids are mainly in form of dipolar ions in neutral solution (zwitterions).<\/p>\n

    \u00a0EVALUATION
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0Name the functional groups present in amino acids molecule.
    \n2.\u00a0\u00a0\u00a0\u00a0What are proteins?
    \n3.\u00a0\u00a0\u00a0\u00a0State two properties of protein.<\/p>\n

    \u00a0WEEKEND ASSIGNMENT
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0One of the following is not a monosaccharide
    \n\u00a0\u00a0\u00a0\u00a0A. glucose\u00a0\u00a0\u00a0\u00a0B. maltose\u00a0\u00a0\u00a0\u00a0C. fructose D. maltose
    \n2.\u00a0\u00a0\u00a0\u00a0The product obtained when sucrose is treated with dil. HCI are
    \n\u00a0\u00a0\u00a0\u00a0A. glucose and galatose B. fructose and galatose C. glucose and fructose D. glucose <\/p>\n

    \u00a03.\u00a0\u00a0\u00a0\u00a0Which of the following is a reducing sugar?
    \n\u00a0\u00a0\u00a0\u00a0A. fructose\u00a0\u00a0\u00a0\u00a0B. glucose\u00a0\u00a0\u00a0\u00a0C. sucrose D. ribose
    \n4.\u00a0\u00a0\u00a0\u00a0Which one of these substances is not a polysaccaharides?
    \n\u00a0\u00a0\u00a0\u00a0A. lactose\u00a0\u00a0\u00a0\u00a0B. starch\u00a0\u00a0\u00a0\u00a0C. cellulose D. mannose
    \n5.\u00a0\u00a0\u00a0\u00a0Few drops of conc HNO3<\/sub> is added to a solution and an intense yellow colour is obtained,
    \nthen the solution contained.
    \n\u00a0\u00a0\u00a0\u00a0A. proteins\u00a0\u00a0\u00a0\u00a0B. carbohydrates\u00a0\u00a0\u00a0\u00a0C. fat D. oil<\/p>\n

    \u00a0THEORY
    \n<\/strong>1.\u00a0\u00a0\u00a0\u00a0Explain a laboratory test for proteins.
    \n2a.\u00a0\u00a0\u00a0\u00a0What are carbohydrates?<\/p>\n

      \n
    1. \n
      Name the component monosaccaharide of\n<\/div>\n

      (i)\u00a0\u00a0\u00a0\u00a0sucrose\u00a0\u00a0\u00a0\u00a0 (ii) maltose.\n<\/li>\n<\/ol>\n

      \u00a0READING ASSIGNMENT
      \n<\/strong>New School Chemistry by Y.O Ababio page 520 \u2013 531.\u00a0\u00a0\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

      \u00a0CARBOHYDRATES: Carbohydrates are naturally occurring organic compounds containing carbon, hydrogen and oxygenwith oxygen in the…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,288],"tags":[],"class_list":["post-3698","post","type-post","status-publish","format-standard","hentry","category-posts","category-first-term-ss3-chemistry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=3698"}],"version-history":[{"count":1,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3698\/revisions"}],"predecessor-version":[{"id":3699,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3698\/revisions\/3699"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=3698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=3698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=3698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}