Chemistry Grade 12 

14.6 BIOPOLYMERS 14.6.1 Carbohydrates 14.6.2 Classification of Carbohydrates 14.6.3 Proteins 14.6.4 Classfication of Proteins 14.6.5 Structure of Proteins 14.6.6 Denaturation of Proteins 14.6.7 Importance of Proteins 14.6.8 Lipids 14.6.9 Sources of Fats and Oils 14.6.10 Structure and Composition of Fats and Oils 14.6.11 Classification 14.6.12 Physical Properties 14.6.13 Chemical Properties 14.6.14 Saponification Number 14.6.15 Rancidity of Fats or Oils 14.6.16 Iodine Number 14.6.17 Acid Number 14.6.18 Steroids 14.6.19 Importance of lipids 14.6.20 Enzymes 14.6.21 Classification of Enzyme 14.6.22 Properties of Enzymes 14.6.23 Factors Affecting Enzyme Activity 14.6.24 Importance of Enzymes 14.6.25 Nucleic Acids 14.6.26 Components of Nucleic Acids