CAIE IGCSE Biology 4.1.2 Large molecules are made from smaller
CAIE IGCSE Biology 4.1.2 Large molecules are made from smaller
Practise linking large food molecules to their smaller units, using molecule diagrams, glycogen or starch examples, and protein contexts.
How this is tested
- link starch, glycogen and cellulose to glucose as their smaller molecule
- recognise amino acids in molecule diagrams and as the units that build proteins
- match fats and oils to fatty acids and glycerol in row-based decisions