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Food

TermDefinition
The function of food 1. Energy 2. To provide chemicals needed for metabolic reactions i.e. cellular respiration 3. Raw materials for growth of new cells & repair of existing cells, tissues, organs etc
Trace elements Trace elements are only needed in small amounts Three trace elements: Copper, Iron & Zinc
Biomolecules Biomolecules are chemicals made in living organisms.
Types of Carbohydrates 1. Monosaccharides C6 H12 O6 2. Disaccharides C6 H22 O11 3. Polysaccharides (C6 H10 O5)n
Monosaccharides •one sugar molecules •Soluble in water •Smallest carbohydrate unit •E.g. Glucose, Fructose
Disaccharides •Two sugar units joined. •Soluble in water •E.g. Sucrose, maltose, lactose.
Polysaccharides •Many sugar units joined •Not soluble in water
Metabolic role of Carbohydrates •Glucose broken down to release energy in cellular respiration. •Glucose is made in photosynthesis
Structural role of Carbohydrates •Cellulose is the main component of plant cell walls.
Lipids Fats: Solids at room temp Oils:Liquid at room temp
Lipid sources Sources: Butter, oils, margarine, cream, fried food, fat on meat
Triglycerides •Lipids composed of one glycerol molecule & three fatty acids. •The fatty acids can be all the same or all different. •Function: storing energy
Triglycerides Structural Role •Adipose tissue for insulation (under the skin). •Protection of internal organs e.g. kidneys & heart.
Triglycerides Metabolic Role •Energy store •Fat stores more energy per gram than any other biomolecule.
Phospholipid •Fats composed of one glycerol molecule, two fatty acids & one phosphate molecule.
Phospholipids Structural Role •Essential component of the cell membrane
Phospholipids Metabolic Role •Transferring chemical signals into the cell.
Proteins •Made up of long chains of amino acids. •There are 20 common & several rare amino acids found in proteins. •Amino acids are bonded together by peptide bonds • Proteins are made up of over 200 amino acids
Peptide Less than 20 amino acids bonded together .
Polypeptide More than 20 amino acids bonded together.
Fibrous proteins Long straight chains of amino acids. •Very little folding •Structural functions: •Keratin – skin, hair & nails •Skeletal muscle • Collagen –Bone, skin, tendons, ligaments.
Globular proteins Long chains of amino acids •Lots of folding •Metabolic Functions: •Enzymes •Hormones – insulin •Antibodies •Haemoglobin
Vitamins •Needed in small amounts. •Cannot be produced by the body. •Must be supplied continuously & in sufficient amounts. •Differ from each other chemically.
Fat-soluble: Vitamin D •Role: Absorption of calcium from the intestines. •Needed for healthy bone & tooth formation. •Deficiency: Rickets in children, Osteomalacia in adults. Rickets • Symptoms: Weak, deformed bonesthat tend to break easily.
Water soluble: Vitamin C (ascorbic acid) Role: Help the immune system to function properly. •Formation of connective tissue such as skin, gums, •Growth & maintenance of teeth & bone Deficiency: Scurvy Symptoms: poor healing of skin, Bleeding under skin, Bleeding gums with loose teeth
Minerals: plants ☆Calcium •Source: salts in the soil •Function: Helps cement cell walls. ☆Magnesium •Source: salts in the soil. •Function: Helps form chlorophyll.
Minerals: Animals ☆Iron •Source: liver, meat, green veg •Function: helps form hemoglobin. ☆Calcium •Source: Milk, cheese, dairy products •Function: Helps form bones & teeth.
Water: chemical reactions 1. Participates in chemical reactions. •Photosynthesis •Respiration: water is formed as an end-product. •Digestion
Water: Movement 2. Movement through membranes. •Water can pass easily in & out of cells. •Cells can become swollen when too much water enters •Cells can shrivel from loss of water. •Cells do not not function correctly when they lose their shape. E.g. RBC
Water: absorber of heat 3. Good absorber of heat •It is slow to heat up and cool down – kept at a fairly steady temperature – helps to keep a constant rate of metabolism. •it absorbs a lot of heat as it evaporates, so sweating and transpiration cools animals and plants.
Anabolic Use energy to convert smaller molecules into larger molecules
Catabolic Release energy when a larger molecule is broken down into a smaller molecules
Created by: Caoimhek
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