1. Nutrient Structures © PDST Home Economics

2. Colour coding Red = H and 1 Green = O and 2 Blue = N and 3 Yellow = C and 4 Orange = variable

3. Protein Structure Proteins are made up of smaller units called Amino acids these join together to form a protein chain

4. Amino Acid H R C COO H N H2H2 Carboxyl group Amino group

5. Amino Acid H R C C H N O HH

8. H R C COO H N HH

9. H R C C H N O HH

10. Carbohydrate Structure The structure of carbohydrates is based on a sugar unit called a monosaccharide. A monosaccharide has the formula C 6 H 12 O 6 The arrangement of the atoms changes with each monosaccharide Glucose Fructose Galactose

11. Disaccharides Disaccharides are formed when two monosaccharides join together with the elimination of water. These sugars have the formula C 12 H 22 0 11 + H 2 O

12. Monosaccharide = Single sugar Disaccharide = double sugar Polysaccharide = many sugars C6C6 H 12 O6O6 C 12 H 22 O 11 (C 6 H 22 O 11 ) n + H2H2 O

13. Monosaccharide Disaccharide C6C6 H 12 O6O6 C6C6 O6O6 C 12 H 22 O 11 + H2H2 O Hydrolysis Reaction Condensation Reaction

14. C6C6 H 12 O6O6 Glucose C H2H2 OH C H H C H H O C O H C H H C H H O O O

15. C6C6 H 12 O6O6 Glucose C H2H2 OH C H H C H H O C O H C H H C H H O O O

17. Structure of lipids Lipids are made up of three fatty acids and a glycerol molecule referred to as a triglyceride. Glycerol is an alcohol with three Hydroxyl groups(OH). A fatty acid attaches itself to each hydroxyl group with the elimination of three water molecules (condensation) The fatty acids vary and determine the properties of a lipid

18. Lipids Glycerol Fatty Acid 1 Fatty Acid 2 Fatty Acid 3 + + +

19. Lipids Glycerol Fatty Acid 1 Fatty Acid 2 Fatty Acid 3 + H 2 O

20. Fatty Acid CC H H CCC H O C HHH H C H HH H HH H Methyl end Carboxyl end Hydrocarbon chain

21. Saturated Fatty Acid CC H H CCC H O C HHH H C H HH H HH H

22. Unsaturated Fatty Acid CC H CCC H O C HHH H C H H H HH H

23. CC H CCC H O C HHH H C H H H HH H

24. CIS Fatty Acid C H C H

25. Trans Fatty Acid C H C H