PP 1 Nutrition

Define Nutrition Taking in nutrients which are organic substances and mineral ions containing raw materials or energy for growth and tissue repair, absorbing and assimilating them. Assimilation –cells taking in nutrients and making use of them. Autotrophic nutrition: make up their own organic nutrients from inorganic ones Heterotrophic nutriention: Obtaining organic molecules from eating other plants and animals

Organic vs inorganic Organic – molecules that contain Carbon and Oxygen Inorganic- molecules that do not contain Carbon and Oxygen Organic Nutrients: Carbohydrates / Fats / Proteins / Vitamins / Inorganic nutrients: Minerals / Water

List chemical elements that make up… CarbohydratesFatsProteins Smallest / Simplest = Sugar Simple Sugar = Monosaccharide 2 Monosaccharide = Disaccharide Many disaccharides = Polysaccharides C/ H/ O glycerol + fatty acids H / C/ O Oil / fats Amino acids Contain: N, S C, H, O peptides polypeptides

Simple sugars -> starch -> glycogen 1 monosacc + 1 monosacc = disacc + water (condensation Rxn) Glucose + Glucose = Maltose + H20

–glucose + glucose (animals, plants) = Maltose –glucose + galactose (animals) = Lactose –glucose + fructose = Sucrose (table sugar) (plants) Other disaccharide formation: Glucose + Glucose  Maltose + Water Condensation Rxn

Describe the synthesis of large molecules from small basic units From small molecules to big molecules is a condensation reaction (removal of water) This is for: Sugar -> starch / glycogen Amino acids -> proteins Fatty acids + glycerol -> fats / oils

Importance of Carbohydrates AnimalsPlants Monosaccarides Glucose: transport to cell in blood Used in cellular respiration or converted to glycogen First product of photosynthesis Galactose: used in production of lactose (milk sugar) Fructose: product of cellular respiration / step in glucose breakdown Disaccharides Lactose: produced as milk in mammary glad for young mammals Sucrose: produced in green leaves from glucose + fructose Transported in vascular bundles Maltose: breakdown product from hydrolysis of starch

Polysaccharides glycogen: Storage of carbohydrates from glucose in liver and other cells (not in brain) when glucose is not needed immediately for cellular respiration Cellulose: main component of cell walls Starch: storage of carbohydrates Importance of Carbohydrates

three fatty acids are joined to glycerol - creating a triglyceride. These are used in cellular respiration Many Triglycerides joined – fats / oils

Amino acids -> proteins Proteins ▫most structurally complex molecules known. ▫tens of thousands of different proteins in organisms ▫each type of protein has a complex three-dimensional shape or conformation. constructed from the same set of 20 monomers (small single units), called amino acids.

Amino acids (AA) to proteins Amino acids build peptides ( AA) Shape of protein is important to their function.

List principal source of and describe importance of ItemsPrincipal sourceImportance carbohydratesPlants (energy from sunlight locked in Carbs) For energy – taken in each cell as glucose (in blood to each cell) Fructose – found in nectar (energy source for pollinators) Maltose – For seed germination fatsCarbohydrates can be converted into fats / diet For storage of energy (underneath skin) / Make cell membrane / Insulation of heat proteinsMeatFor building new cells / growth / repair Hemoglobin – transport of oxygen in RBC Enzymes – to carry out metabolic activity

Microorganisms in industry - yoghurt Many food products are made by using microorganisms (bacteria / fungus) Eg. Yeast for beer / bread Bacteria to make yoghurt Fungus to make MYCOPROTEIN (single cell protein)

Bacteria to make yoghurt Need 2 types of bacteria: Streptococcus thermophilus Lactobacillus bulgaricus 1.Heat the milk (boil it to kill any harmful microorganisms) 2.Let it cool down (till it is warm to the touch) for giving the bacteria the best environment to grow. 3.Add bacteria from previous yoghurt starter. 4.The bacteria will break down the lactose (protein) in the milk and make a product called lactic acid. 5.Lactic acid makes the yoghurt pH lower (acidic) and thick.

Mycoprotein Purpose – to make high protein foods from microorganisms so that people can get affordable source of protein. People did not like it so it is now used as animal feed Fermenters (large metal container) are used to grow the fungus from waste of flour. Long extensions from the fungus called HYPHAE are allowed to grow. The hyphae is collected and pressed together to form a fibrous substance / cut into blocks / sold

More details about Hyphae: The substructure of multicellular fungi takes the form of many chitinous microscopic strands, or hyphae; these may further subdivide into cells or form a syncytium containing many eukaryotic nuclei While individual, tubular threads are called hyphae, a mass of threads is called a mycelium Specialized hyphae, known as rhizoids, anchor some forms of fungus to the substrate

Food additives / colorings Type of preservative UsesBenefitsHealth Hazards Additives: Preservatives- Sulfur dioxide Sulfide Nitrates (added to meat products to keep bacteria from growing) Keeps food longer on the shelf so it doesn’t go bad kill bacteria are added to processed meat) Stops fungus from growing in fruit juices / stored fruits / dried vegetables Cheaper for manufacturing / storing/ low price for consumers/ Reduces the change of food poisoning Nitrates + substances from food = Nitrosamines (causes cancer) Food coloring Some artificial (yellow No. 6) / Some Natural Makes food more visually appealing Visually appealing Fun (make cookies Some are known as cancer causing agents. Discontinued in some places only.

ItemsPrincipal sourceImportance Vitamin CPlants (citrus fruits / potatoes) Helps form the protein collagen (for healthy skin / bones / walls of blood Vitamin DMade by most plants Fatty foods from animals (fish oil, egg yolk / milk) Humans – sunlight on skin To absorb Calcium (needed for teeth and bone) CalciummilkMake bones and teeth hard / help blood clot IronRed meat / green leafy vegetables To make hemoglobin FiberCellulose from cell walls* Not a nutrient but helps food move quickly through the intestine / Reduces risk of cancer in intestine WaterDrinkingSolvent of many molecules (is able to dissolve molecules) / Transport substances in body / Allow metabolic reaction to occur (reactant) / Makes plasma & cytoplasm /

Deficiency of… (causing Deficiency disease) Deficiency ofDescriptions Vitamin CScurvy – a disease caused by the lack of Vitamin C. People have bruises and ulcers (pussy sores) on their skin. Blood capillaries are broken down because the skin has failed to heal Vitamin DRickets - a disease caused by the lack of Vitamin D that causes bones to bend / are not hard and strong because Calcium could not get into the bones to make it strong. CalciumWeak bones / teeth / slow blood clotting (clumping of blood so that bleeding stops). Osteoporosis in older people. IronAnaemia – feeling tired due to not having enough iron in the blood to make hemoglobin. Blood cells can not provide enough oxygen to cells for Cell Respiration.

Testing for food See lab worksheets for tests – -you need to be able to describe the procedure. -Know the names of the solutions. -Know what the positive and negative result is (this you will get when you do the lab)