Summary of "Biomolecules Class 12 Chemistry Chapter -10 One Shot | CBSE 2025-26 Board Exam Preparation"

Summary of the Video:

“Biomolecules Class 12 Chemistry Chapter -10 One Shot | CBSE 2025-26 Board Exam Preparation”

Main Ideas and Concepts Covered

This video is a comprehensive one-shot lecture on the chapter “Biomolecules” for Class 12 Chemistry, designed to aid CBSE board exam preparation. The educator, Tapur Umar, explains fundamental concepts, definitions, classifications, and important biomolecules, with a focus on understanding and applying previous year questions (PYQs).

Detailed Outline of Content

1. Introduction to Biomolecules

Biomolecules are chemical compounds present in living organisms.
Biochemistry is the branch of chemistry that deals with biomolecules.
Biomolecules are complex organic compounds mainly composed of carbon, hydrogen, and oxygen.
They are responsible for growth, maintenance, and functioning of living organisms.
Examples include carbohydrates, vitamins, enzymes, proteins, and nucleic acids.

2. Carbohydrates

The name derives from “carbo” (carbon) + “hydrate” (water).
Composed of carbon, hydrogen, and oxygen.
General old formula: Cx(H₂O)y (not always accurate).
Carbohydrates are optically active, polyhydroxy compounds containing aldehyde or ketone groups.
Also called saccharides due to their mostly sweet taste.

Classification based on hydrolysis: - Monosaccharides: Single sugar units; cannot be hydrolyzed further (e.g., glucose, fructose, galactose). - Oligosaccharides: Contain 2–10 monosaccharide units; hydrolysis yields 2–10 monosaccharides. - Disaccharides (subset): Two monosaccharides (e.g., sucrose, maltose, lactose). - Polysaccharides: Contain more than 10 monosaccharide units (e.g., starch, cellulose, glycogen).

Physical properties: - Sugars: Sweet, soluble in water, crystalline, sharp melting point. - Non-sugars: Tasteless, amorphous, sparingly soluble, broad melting point.

Reducing and Non-reducing sugars: - Reducing sugars: React with mild oxidizing agents like Tollens’ and Fehling’s reagents (e.g., glucose, fructose, maltose). - Non-reducing sugars: Do not react (e.g., sucrose, starch, cellulose).

Important carbohydrates discussed: - Glucose: Most abundant organic compound; an aldohexose; optically active; exists in D and L forms, and alpha and beta anomers. - Fructose: Ketohexose found in honey and fruits; differs from glucose by having a ketone group instead of an aldehyde. - Sucrose: Disaccharide of glucose + fructose; non-reducing sugar; contains glycosidic bond. - Maltose: Disaccharide of two glucose units; reducing sugar. - Lactose: Disaccharide of glucose + galactose; reducing sugar. - Starch: Plant storage polysaccharide; polymer of alpha glucose; consists of amylose (unbranched) and amylopectin (branched). - Cellulose: Structural polysaccharide in plant cell walls; polymer of beta glucose. - Glycogen: Animal storage polysaccharide; highly branched polymer of alpha glucose.

3. Proteins

Most abundant biomolecules in animals.
Polymers of alpha amino acids.
Amino acids contain an amino group (NH₂) and a carboxylic acid group (COOH) attached to the alpha carbon.

Classification of amino acids: - Based on acidic/basic nature: acidic, basic, neutral. - Essential (cannot be synthesized by the body) vs. non-essential amino acids.

Properties: - Colorless, crystalline solids. - Soluble in water. - Act as zwitterions (contain both positive and negative charges). - Mostly optically active except glycine.

Protein formation: - Amino acids linked via peptide bonds (formed by condensation reaction releasing water). - Types of peptides: - Dipeptides (2 amino acids) - Tripeptides (3 amino acids) - Polypeptides (many amino acids)

Protein classification by shape: - Fibrous proteins: Parallel polypeptide chains; insoluble in water (e.g., keratin, myosin). - Globular proteins: Folded chains; soluble in water (e.g., albumin, hemoglobin, insulin).

Protein structures: - Primary: Amino acid sequence (unchangeable). - Secondary: Alpha helix and beta pleated sheet stabilized by hydrogen bonds. - Tertiary: 3D folding of polypeptides. - Quaternary: Multiple polypeptide chains combined.

Denaturation: Change in secondary and tertiary structure (e.g., boiling egg white), leading to loss of function without breaking peptide bonds.

4. Enzymes

Biological catalysts made of nitrogen-containing complex organic compounds.
Speed up biochemical reactions without being consumed.
Named based on the reaction they catalyze (e.g., maltase breaks maltose into glucose).
Sensitive to temperature and pH.

5. Vitamins

Organic compounds required in small amounts for normal body function.
Originally thought to be amines; now known not all vitamins contain amine groups.

Classification based on solubility: - Fat-soluble: Vitamins A, D, E, K. - Water-soluble: Vitamin C and B-complex vitamins.

Important: Avoid overdose; take supplements only when prescribed.

6. Nucleic Acids

Polymers of nucleotides, located in the nucleus.
Two types: DNA (deoxyribonucleic acid) and RNA (ribonucleic acid).

Composed of: - Pentose sugar (5-carbon sugar). - Nitrogenous base (adenine, guanine, cytosine, thymine in DNA; uracil replaces thymine in RNA). - Phosphoric acid.

Definitions: - Nucleosides: Sugar + base (no phosphate). - Nucleotides: Nucleoside + phosphate group.

Nucleotides linked by phosphodiester bonds between 3rd and 5th carbon atoms of sugars.
DNA is double-stranded with complementary base pairing:
- Adenine (A) pairs with Thymine (T) via 2 hydrogen bonds.
- Guanine (G) pairs with Cytosine (C) via 3 hydrogen bonds.
RNA is single-stranded with types:
- mRNA (messenger RNA)
- tRNA (transfer RNA)
- rRNA (ribosomal RNA)

Functions: - Genetic information storage, transmission, and expression. - Hereditary material. - Biometrics (e.g., DNA fingerprinting).

Methodologies / Important Lists

Classification of Carbohydrates:
- Monosaccharides (single unit)
- Oligosaccharides (2–10 units, includes disaccharides)
- Polysaccharides (>10 units)
Properties of Carbohydrates:
- Optically active
- Polyhydroxy compounds
- Contain aldehyde or ketone groups
Protein Structure Levels:
- Primary: Amino acid sequence
- Secondary: Alpha helix, Beta pleated sheet
- Tertiary: 3D folding
- Quaternary: Multiple polypeptide chains
Classification of Amino Acids:
- Acidic, Basic, Neutral (based on NH₂ and COOH ratio)
- Essential (cannot be synthesized) vs. Non-essential (can be synthesized)
Types of Proteins:
- Fibrous (insoluble, structural)
- Globular (soluble, functional)
Vitamin Classification:
- Fat-soluble (A, D, E, K)
- Water-soluble (B-complex, C)
Nucleic Acid Components:
- Pentose sugar
- Nitrogenous base
- Phosphate group
Base Pairing Rules in DNA:
- Adenine (A) pairs with Thymine (T) via 2 hydrogen bonds
- Guanine (G) pairs with Cytosine (C) via 3 hydrogen bonds

Speakers / Sources

Tapur Umar – Chemistry Educator and presenter of the video.

Overall, the video is a detailed, exam-focused lecture covering all major biomolecules, their definitions, classifications, structures, properties, and functions, with emphasis on concepts important for CBSE Class 12 Chemistry board exams.