Chapter 4 nutrition 2011
-
Upload
jiapei-tan -
Category
Documents
-
view
6.436 -
download
2
Transcript of Chapter 4 nutrition 2011
![Page 1: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/1.jpg)
Sec 3 Bio 1
Chapter 4 – Nutrition
4.1 The Need for Food4.2 Water4.3 Carbohydrates4.4 Fats4.5 Proteins
![Page 2: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/2.jpg)
2
Learning ObjectivesCandidates should be able to:• State the roles of water in living organisms• List the chemical elements which make up
carbohydrates, fat, proteins.• Describe tests for starch (iodine solution),
reducing sugars (Benedict’s solution), protein (biuret test), fats (ethanol emulsion).
• State that large molecules are synthesized from smaller basic units– Glycogen from glucose– Polypeptides and proteins from amino
acids– Lipids such as fats from glycerol and fatty
acids
![Page 3: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/3.jpg)
3
4.1 The need for food
• Provide energy for the vital activities of the body.
• Synthesis new protoplasm for cell growth, repair of worn-out parts of the body and cell division.
• Stay healthy.
![Page 4: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/4.jpg)
4
Nutrients
Definition: Nutrients are chemical substances in food that provide energy and materials needed by the body. They are substances needed by the body for good health.
![Page 5: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/5.jpg)
5
How Many Types of Nutrients Are There?
1. Carbohydrates,
2. Fats,
3. Proteins,
4. Vitamins,
5. Minerals,
6. Water.
7. Fibre
![Page 7: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/7.jpg)
7
![Page 8: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/8.jpg)
8
4.2 Water• 60% to 70% of the body weight is water.• Medium or substance in which chemical reactions occur
in an organism.• Regulation of body temperature• Water is needed for transportation of
-digested food ,-Excretory products,-Hormones
• Water is also the key component of :-Protoplasm-lubricants found in joints-digestive juices-blood-tissue fluid
![Page 9: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/9.jpg)
9
4.2 Water• In animals:
– Required for certain reactions such as hydrolysis (breakdown of substances in the presence of water)
– Help control body temperature through sweating
• In plants:– Needed for photosynthesis– Helps keep the plant upright through turgor pressure– Needed to transport mineral salts from roots to
leaves– Needed to transport food substances from leaves to
all parts of the body
![Page 10: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/10.jpg)
10
4.3 Carbohydrates
• Carbohydrates are organic compounds made up of the elements carbon, hydrogen and oxygen.
• The general formula is: CnH2mOm
• Ratio of hydrogen and oxygen is 2: 1– E.g. glucose: C6H12O6
– E.g. sucrose: C12H22O11
![Page 11: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/11.jpg)
11
Types of Carbohydrates
• Monosaccharides (Simple Sugars)-E.g. Glucose, Fructose, Galactose
• Disaccharides (Double Sugars)-E.g. Maltose (malt sugar), Lactose (milk
sugar), Sucrose (cane sugar)Glucose + fructose sucroseGlucose + glucose maltoseGlucose + galactose lactose
• Polysaccharides( Complex Sugars)-E.g. Starch, Cellulose, Glycogen
![Page 12: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/12.jpg)
Fructose Glucose
Galactose
![Page 13: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/13.jpg)
13
Formation of disaccharides by condensation
E.g. Maltose (malt sugar)
Definition: A Condensation reaction is a chemical reaction in which two simple molecules are joined together to form a larger molecule with the removal of one molecule of water.
glucose glucose maltose water
![Page 14: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/14.jpg)
14
Digestion of disaccharides by hydrolysis
maltose glucose glucose
maltase
Definition: Hydrolysis is a chemical reaction in which a water molecule is needed to break up a complex molecule into small molecules.
![Page 15: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/15.jpg)
15
Polysaccharides• Polysaccharides( Complex Sugars): consist
of many monosaccharides (simple sugars)
– Eg. Starch, Cellulose, Glycogen
By which process is polysaccharides formed?
![Page 16: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/16.jpg)
16
Test for reducing sugars (Benedict’s Test)
![Page 17: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/17.jpg)
17
Results• Blue to orange-redorange-red
precipitate
• Blue to yellow or orange precipitate.
• Blue to green precipitate.
• Large amount of reducing sugar is present.
• Moderate amount of reducing sugar is present.
• Traces of reducing sugar is present.
Conclusion
![Page 18: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/18.jpg)
18
This equipment is used to find out nutrients found in food products.
![Page 19: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/19.jpg)
19
Applications of Food Test
• In food, dairy and agricultural industries.
• Used by food biotechnologists, nutritionists
![Page 20: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/20.jpg)
20
Functions of carbohydrates• A substrate for respiration, to provide
energy for cell activities;• Form supporting structures e.g cell wall• Converted into other organic compounds
such as amino acids and fats• Formation of nucleic acids e.g. DNA• Synthesis lubricants e.g. mucus• Synthesis nectar in some flowers
![Page 21: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/21.jpg)
21
Where can we find carbohydrates?
Carbohydrates are found in:
-Starch: Bread, Rice, Pasta, Potatoes
-Sugars: Soft drinks, sweet fruits, sweets
![Page 22: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/22.jpg)
22
4.4 Fats• They are organic compounds made up
of the elements carbon, hydrogen and oxygen.
• Fats contain much less oxygen in proportion to hydrogen.– E.g. tristearin C 57 H110 O6
A fat molecule
GLYCEROL FATTY ACIDS
![Page 23: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/23.jpg)
23
What make up fats?
Carbon (C) Hydrogen (H) Oxygen (O)
3 fatty acids glycerol
![Page 24: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/24.jpg)
24
Fats• It can be broken down into fatty acids and glycerol
by hydrolysis.
+ +
Fat molecule 3 water molecules glycerol three fatty acid molecules
![Page 25: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/25.jpg)
25
Differences between saturated fats and unsaturated fats
Saturated fats• Found mostly in
animals• Solid at room
temperature
Eg. Butter• Fatty acid chains are
straight
Unsaturated fats• Found mostly in
vegetables• Liquid at room
temperature
Eg. Olive oil• Fatty acid chains are
bent in some places-A fatty substance called cholesterol is usually found together with polysaturated fats. Too much polysaturated fats and cholesterol in the diet may cause coronary heart disease.
![Page 26: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/26.jpg)
26
Test for Fats (Ethanol Emulsion Test)
![Page 27: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/27.jpg)
27
Functions of fats
• Source and store of energy• Insulating material preventing excess
heat loss.• A solvent for fat-soluble vitamins and
other vital substances such as hormones.• An essential part of the protoplasm,
especially in cell membrane.• To reduce water loss from skin surface.
![Page 28: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/28.jpg)
28
Where can we find fats?• Fats are found in:
– Butter, nuts, certain parts of meat.
• Types of fats:– Saturated
• Found in animals fats• Usually found with cholesterol
– Unsaturated• Found in vegetable fats
![Page 29: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/29.jpg)
29
4.5 Proteins• The chemical elements in proteins are carbon, hydrogen, oxygen and nitrogen.
• Often sulphur and phosphorus are present too.
![Page 30: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/30.jpg)
30
• Amino acids are the building blocks of proteins.
• There are 2 types of amino acids, essential and non-essential.
• There are 9 essential amino acids that must be supplied by the food you eat.
Proteins
![Page 31: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/31.jpg)
31
Proteins
• An amino acid is made up of a amino group (-NH2), and acidic group (-COOH) and a side chain (-R)
![Page 32: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/32.jpg)
32
![Page 33: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/33.jpg)
33
Proteins
• Two amino acids link up in a condensation reaction. The bond formed is called a peptide bond.
![Page 34: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/34.jpg)
34
Proteins• Many amino acids linked up by peptide
bond to form a peptone or polypeptide.
• Polypeptides may link up to form long chains of amino acids. Protein molecule is formed when the chains fold together.
![Page 35: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/35.jpg)
35
Proteins• Coiled, folded, three-dimensional
shape.
• Coil held by weak hydrogen bonds.
![Page 36: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/36.jpg)
36
Test for Proteins (Biuret Test)
![Page 37: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/37.jpg)
37
Proteins are needed for:
• growth and repair of tissues
• synthesis of enzymes, antibodies and hormones
• supply of energy
Functions of proteins
![Page 38: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/38.jpg)
38
Where can we find proteins?
• Proteins are found in:– Fish, meat, eggs, milk and milk products,
beans
![Page 39: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/39.jpg)
39
What is a Balanced Diet?A balanced diet should contain the right amount of:– carbohydrates, – fats,– proteins,– vitamins, – minerals, – water and roughage
to meet the daily requirements of the body.
![Page 40: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/40.jpg)
40
Protein deficiency• Leads to Kwashiorkor
• Symptoms: Swollen stomachs, skin crack and become scaly.
![Page 41: Chapter 4 nutrition 2011](https://reader035.fdocuments.in/reader035/viewer/2022081507/554982d9b4c90583678b4ac4/html5/thumbnails/41.jpg)
41
Carbohydrates
NUTRIENTS
may beFunctions of water In animals, water: • is a medium for chemical reactions to occur; • transports digested food products, excretory products, and hormones from one part of the body to another; • is an essential part of protoplasm, lubricants, digestive juices and blood; • is essential for hydrolysis; and • helps to control body temperature.
Monosaccharides (single sugars), e.g. glucose, fructose and galactose
In plants, water: • is essential for photosynthesis; • is needed to keep plant cells turgid; • transports mineral salts from the roots to the leaves; and • transports food substances from the leaves to other parts of the plants.
WaterFats
Organic compounds made up of carbon, hydrogen and oxygen but they contain much less oxygen in proportion to hydrogen.
Organic compounds made up of carbon, hydrogen and oxygen in a ratio of 1 : 2 : 1.
Organic compounds made up of carbon, hydrogen, oxygen and nitrogen. Sulphur may also be present.
Inorganic nutrient. Water does not contain carbon.
Proteins
Disaccharides (double sugars), e.g. maltose, lactose and sucrose
Polysaccharides (complex carbohydrates) made up of many monosaccharides
e.g.
Starch
Glycogen
Cellulose • forms the cell walls in plants; and • cannot be digested by mammals, but is used as fibre in their diet.
Identification Test for reducing sugars: A reducing sugar gives a brick-red precipitate when boiled with Benedict’s solution. Sucrose is a non-reducing sugar.
• serves as the main form of storage for carbohydrates in green plants; and • gives a blue-black colour with iodine (test for starch).
• serves as the main form of storage for carbohydrates in animals and fungi.
Basic units Fats are hydrolysed to form fatty acids and glycerol.
Identification Test for fats: A cloudy white emulsion is formed in the ethanol emulsion test.
Basic units Proteins consist of amino acids linked together by peptide bonds.
Identification Test for proteins: Proteins give a violet colouration with Biuret reagent.
amino acids
polypeptides
proteins