1.3.1 function of food why do we need food?. food is needed for: 1.energy 2.growth of new cells and...
TRANSCRIPT
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1.3.1 Function of Food
Why do we need food?
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Food is needed for:
1.Energy
2.Growth of new cells and
Repair of existing cells, tissues, organs, etc.
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Food also supplies:
the materials and energy
for the processes of:
Metabolism
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Learning check
Why do we need food?EnergyGrowth of new cells and Repair of existing cells, tissues, organs, etc.
What is metabolism?Metabolism is the chemical reactions that occur in the cells of living organisms
What is continuity?Continuity of life is the ability of an organism to exist from generation to the next
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1.3.2 Chemical Elements
Elements in Food
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What is Food made up of?
Food is made up of:
• Six chemical elementsC, H, O, N, P, S
• Salts of Na, Mg, Cl, K, Ca
• Three trace elements Fe, Cu, Zn 6
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Chemical Elements and their Symbols
Calcium Ca Nitrogen N
Carbon C Oxygen O
Chlorine Cl Phosphorus P
Copper Cu Potassium K
Hydrogen H Sodium Na
Iron Fe Sulphur S
Magnesium Mg Zinc Zn7
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Types of Food
The elements combine in different ratios to form different food components (biomolecules)
Food is made up of six different components
Water Proteins
Lipids Carbohydrates
Vitamins Minerals8
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Learning check
What are the six different food components?
Water Proteins
Lipids Carbohydrates
Vitamins Minerals
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Food
• Food is any substance used by living organisms to provide energy, materials for repair and maintenance or to control metabolism
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Humans are mainly made up of Water!
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Biomolecules
Biomolecules are complex molecules made up of different elements.
There are 4 main types of bio-molecules:CarbohydratesLipidsProteinsVitamins
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Carbohydrates
Carbohydrates contain the elements
Carbon Hydrogen Oxygen
The general formula for a carbohydrate is
Cx(H2O)y
Ratio Hydrogen:Oxygen2 : 1 13
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A common carbohydrate
General formula = Cx(H2O)y
When x = y = 6
We get the formula C6H12O6
What is the name of this monosaccharide carbohydrate?
Glucose
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Learning check
Name the three elements that make up carbohydrates
Carbon Hydrogen Oxygen
What is the general formula for a carbohydrate?
Cx(H2O)y
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Carbohydrates
Carbohydrates contain the elements
CarbonHydrogenOxygen
Usually in the ratio of 1C:2H:1O
They have twice as many hydrogen molecules as oxygen molecules
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3 Types of Carbohydrate
Monosaccharides
Disaccharides
Polysaccharides
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Monosaccharides
These are single sugar molecules simple sugarssoluble in watersweet to tastesmallest carbohydrate unit
Examples: glucose, fructoseFound in: fruit
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O
C C
C C
C
C
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Disaccharides
These are
• two monosaccharide sugar units joined together – known as double sugar molecules
• soluble in water
• sweet to taste
Examples: sucrose, lactose, maltose
Found in: table sugar, milk19
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Polysaccharides
These are• Many monosaccharide sugar molecules
joined together• Not soluble in water• Do not taste sweet
Example: starch, celluloseFound in: bread, pasta, cereals
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Learning check
Name the three types of carbohydrate
• Monosaccharides
• Disaccharides
• Polysaccharides
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Lipids
Lipids are a diverse group of substances which include
• fats (solid at room temp.)
• oils (liquid at room temp.)
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Structure of Lipids
They are made up of the elements carbon hydrogen oxygen
But not have the same ratios as carbohydrates.
They are made up of two main types of molecules
Fatty acids and Glycerol
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Learning check
Give examples and sources of:
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Examples Sources
Monosaccharides
Disaccharides
Polysaccharides
Glucose
Fructosefruit
Sucrose
Lactose
Table sugar
Milk
Starch
Cellulose
Bread, Pasta,
Cereals
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Types of Lipid
Two of the main types of lipids are
Triglycerides
Phospholipids
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Triglyceride
It is made up of
3 fatty acid molecules
and
1 glycerol molecule
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This is the smallest lipid
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Phospholipids
If one fatty acid of a lipid molecule is replaced by a phosphate group then a phospholipid is formed
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Sources of Lipids
• Fat – in and on meat
• Butter (80% fat)
• Cooking oils
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Learning check
The two main types of molecules that make up lipids are:
Fatty acids and Glycerol
The two main types of lipids are:
Triglycerides
Phospholipids
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Proteins
Proteins contain the elements Carbon HydrogenOxygen Nitrogen
Some may also contain sulphur, phosphorous or iron
Proteins are found in lean meat, fish, pulses, soya and eggs 30
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Structure of Proteins
Proteins are made up of long chains of amino acids
Amino acids are joined together by peptide bonds
This results in the formation of polypeptide chains
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Learning check
Name the elements in proteins
Carbon Hydrogen
Oxygen Nitrogen
Sometimes they contain
sulphur, phosphorous or iron
Proteins are made up of long chains of
amino acids
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Need to know
• What is a vitamin?
• Name one water soluble vitamin.
• Name one water in-soluble vitamin (fat-soluble)
• List the sources of these vitamins
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Vitamins
Vitamins are complex organic chemicals that must be taken in the diet.
• Needed in small amounts, cannot be produced in the body
• Must be supplied continuously in diet and in sufficient quantities
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Vitamins
We need Vitamins A, B, C, D, E and K in our diets to keep us healthy
Vitamins can be water soluble or fat soluble
Vitamins B and C are water soluble
Vitamins A, D, E and K are fat soluble
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Sources of Vitamins
Vitamin Source
A Green leafy vegetables, Eggs, Cheese, Carrots
B Lean Meat, Cereals, Nuts
C Citrus Fruits, Green vegetables, Turnips
D Milk and Milk products, Sunlight
E Vegetable oils, fish, nuts
K Green leafy vegetables36
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Learning check
What is a vitamin?
A vitamin is a complex organic chemical that must be taken in the diet.
What vitamins dissolve in water?
B & C
What vitamins are fat-soluble?
A, D, E and K37
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Minerals
• Minerals are inorganic chemicals necessary in tiny amounts in the diet.
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Plant Mineral Source Function Deficiency
Phosphate Soil Part of nucleic acids
Poor root growth
Magnesium Soil Part of chlorophyll
Lack of chlorophyll
Animal Minerals
Iron Liver, meat Part of haemoglobin
Low red blood cell count
Calcium Milk cheese Bones Weak bones
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To Test for Reducing SugarsProcedure (pg 2 & 77)
1.Label test tubes A-F
2.Place 2cm glucose solution in test tube A
3.Place 2cm water (control) in test tube B
4.Place 2cm of each of the other foods in C-F
5.Add 2cm Benedicts Solution to each test tube.
6. Place test tubes in a water bath for 5-10min
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To test for Reducing Sugars pg. 2 & 77
7. Swirl the test tubes and note any colour change.
8. Record your results in the table.
Colour Change after heating test tube
Blue -> brick red means reducing sugar present
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To Test Food Samples for Starch pg. 4 & 78
Procedure
1.Label the wells in a spotting tile A-F
2.Add 1cm starch solution to well A
3.Add 1cm water (control) to well B
4.Add 1cm iodine solution to each well
5.Add 1cm other foods to well C-F and 1cm iodine solution
6.Record results in table42
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To test foods for Starch
Colour Change
Iodine solution should turn blue/black in colour if starch is present in the food.
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To test a variety of foods for Fat
Procedure (pg 6 & 79)
1.Label six pieces of brown paper A-F
2.Place one drop of oil on A and leave to dry.
3.Place one drop of water on B and leave to dry.
4.Repeat steps 2 with other food samples
5.Record results when brown paper dries.44
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To test a variety of foods for Fat
A translucent spot (see through spot) from the food sample will be visible on the dry brown paper if fat is present in the food
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To Test a variety of foods for Protein using Biuret Test
Procedure (pg 8 & 80)
1.Label spotting tile A-F
2.Place 1cm milk in well A
3.Add 1cm water (control) to well B
4.Add 1cm of Sodium hydroxide to well A and 2 drops of Copper sulphate.
5.Observe result
6.Repeat step 4-5 for other foods.46
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To test a variety of foods for protein using the Biuret Test
The blue solution will turn purple/lilac if protein is present in the food.
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Results Table
Food Colour Change Presence/Absence
A.
B.
C.
D.
E.
F
G.
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