The properties of water that make it important for organisms, and the roles of hydrogen, iron, sodium and phosphate ions.
How amino acids join by peptide bonds to form proteins, the four levels of protein structure and the bonds that hold them, and the biuret test for proteins.
How monomers join to form polymers in condensation reactions, and how hydrolysis breaks them apart, with glycosidic, peptide and phosphodiester bonds as examples.
How triglycerides and phospholipids are built, saturated and unsaturated fatty acids, how their structures explain their properties, and the emulsion test.
The structure of glucose, disaccharides and the polysaccharides starch, glycogen and cellulose, plus the Benedict's and iodine tests for carbohydrates.
How DNA replicates semi-conservatively, the roles of DNA helicase and DNA polymerase, and how the Meselson–Stahl experiment confirmed the model.
What nucleotides are made of, how phosphodiester bonds join them into DNA and RNA, and the key structural differences between DNA and RNA.
How enzymes lower activation energy, the induced-fit model, factors affecting the rate of enzyme-controlled reactions, inhibitors, and required practical 1.
What ATP is made of, how ATP hydrolase releases energy for cell processes, and how ATP synthase regenerates ATP in respiration and photosynthesis.
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