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5 Animal Nutrients

5 Animal Nutrients. The Body Owner’s Handbook by Nick Arnold. Topic Outline. 1.  Biochemistry a. Macromolecules 2.  Carbohydrates a. Definition b. Classification c. Formation of glycosidic bond d. Test for reducing, non-reducing sugars and starch

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5 Animal Nutrients

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  1. 5 Animal Nutrients

  2. The Body Owner’s Handbook by Nick Arnold

  3. Topic Outline 1.  Biochemistry a. Macromolecules 2.  Carbohydrates a. Definition b. Classification c. Formation of glycosidic bond d. Test for reducing, non-reducing sugars and starch e. Principle source and dietary importance of carbohydrates and fibre 3.  Proteins 4.  Fats 5.  Role of the liver in the metabolism of glucose and amino acids 6.  Vitamins C and D 7.  Minerals (calcium and iron) 8.  Balanced diet 9. World food supply problems

  4. Internet sites 1)http://www.biologylessons.sdsu.edu/classes/lab6/lab6.html - general overview of chemicals of life 2)http://web.mit.edu/esgbio/www/lm/lmdir.html - structure and function of chemicals of life 3)http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/foodborne.html - Food-borne diseases

  5. THE NEED FOR FOOD 1. For growth - synthesis of new protoplasm, cells and tissues 2. For repair or replacement of worn and damaged tissues - replace red blood cells, skin - repair wounds 3. As a source of energy -Energy store in food is called potential chemical energy - Released and used for: chemical reactions that build complex molecules activities, eg movement (kinetic energy), heartbeat maintenance of body temperature (mammals, birds) 4. To maintain health and prevent deficiency diseases

  6. Taking in useful substances = feeding or nutrition A FOOD CHAIN Nasty Nature by Nick Arnold

  7. THE WAY PLANTS FEED: Simple inorganic substances (CO2, H2O, minerals) taken in by plants Built up to complex organic materials (sugars) AUTOTROPHIC NUTRITION = plants can make their own food via photosynthesis THE WAY ANIMALS FEED: They feed on organic substances originally made by plants. This is called HETEROTROPHIC NUTRITION

  8. CONDENSATION –process whereby simpler substances built up to form a more complex substance by the removal of a water molecule.

  9. HYDROLYSIS – process whereby complex substance is broken down into simpler substances by the addition of a water molecule.

  10. COMPONENTS OF FOOD 3 main components: nutrients, fibre, water NUTRIENTS: chemical substances in food that nourish the body, i.e. provide energy and materials required 5 groups of nutrients: - Carbohydrates, fats, proteins required in large quantities supply energy and materials to make new protoplasm - Minerals, vitamins required in smaller quantities maintain normal metabolism, no energy value

  11. BIOCHEMISTRY(The study of chemicals in living organisms)

  12. Macromolecules §Giant molecules made from many repeating units §Polymers made up of basic units called monomers Four types of macromolecules/ polymers: 1)Polysaccharides - made up of monosaccharides 2)Fats - made up of fatty acids and glycerol 3)Proteins - made up of amino acids 4) Nucleic acids - made up of nucleotides

  13. 2. Carbohydrates http://opbs.okstate.edu/~Blair/Bioch2344/Chapter10/Chapter10.htm#Anchor-D-Fructose a.Definition - Substances that contain the elements carbon, hydrogen and oxygen. - General formulae: CnH2nOn - The ratio of hydrogen to oxygen is 2:1 - Carbohydrates are made up of monosaccharides.

  14. b. Classification • Carbohydrates are classified into monosaccharides, disaccharides and polysaccharides.

  15. Monosaccharides • Greek monos means single and sacchar means sugars • Common simple sugars have six carbon atoms • glucose - found in all animals • fructose - found in plants but uncommon in animals • galactose - formed when milk sugar is digested

  16. galactose

  17. Disaccharides § Complex sugars §Made up of two molecules of simple sugars (monsaccharides) §Formed by condensation reaction and involved the loss of a single water molecule §Resultant bond formed between the two simple sugars is called glycosidic bond §Hydrolysis is the reverse of condensation where water is added to break a disaccharide into its constituent monosaccharides.

  18. Sucrose- made up of glucose and fructose • Found in cane sugar, sugar beet and carrots

  19. Maltose - made up of two molecules of glucose • Found in malted cereals, barley grains, and sprouted grains • Formed in the partial digestion of starch

  20. Lactose - made up of glucose and galactose • Found in milk

  21. Polysaccharides • Macromolecule; polymers made up of several hundred to several thousand monosaccharides linked by glycosidic bonds. • Process of joining the monosaccharides is called polymerisation • Two classes of polysaccharides: • Storage polysaccharides (starch and glycogen) - when hydrolysed/ broken down, supply sugars to cells for energy production • Structuralpolysaccharides (cellulose) - building materials for structures that protect cells or even whole organisms.

  22. Starch §Made up of up to 200 glucose molecules condensed together §Found in cereals, potato, tapioca §Not formed and stored in animals but in plants §When starch is hydrolysed by amylase, maltose is formed. Maltose is hydrolysed by maltase to form glucose.

  23. Glycogen §Made up of glucose molecules condensed together and are highly branched §Storage form of carbohydrate in animals, stored in liver and muscle cells of mammals • When glucose is needed, glycogen is converted to glucose by hormones (glucagons)

  24. unbranched branched extensively branched Biology by Campbell, Reece & Mitchell

  25. Starch and glycogen are ideal storage materials: - They are insoluble in water, so does not change the osmotic pressure in the cell. - They are large molecules, so cannot diffuse through cell membrane. - They can be hydrolysed to glucose. - They have compact shapes, so occupy less space.

  26. Cellulose §Made up of glucose molecules condensed together §Main component of plant cell wall to prevent the bursting of plant cells and keep the cells turgid §Inert and few animals can digest itUsed to make cotton goods and a constituent of paper.

  27. STRUCTURAL FUNCTION Parallel arrangement of unbranched cellulose molecules Biology by Campbell, Reece & Mitchell

  28. Since both starch and cellulose are made of glucose units joined together, why then only starch can be digested in our bodies but not cellulose? CELLULOSE STARCH Biology: Principles and Processes by Roberts, Reiss & Monger

  29. c.Formation of glycosidic bond • A condensation reaction which involved the loss of a water molecule

  30. Condensation (water lost) Glucose + Fructose Sucrose Hydrolysis (water added)

  31. Test for reducing sugars Name of test: Benedict’s solution Test Benedict’s solution = copper (II) sulphate in an alkaline solution (blue) Method: 1.Add 2cm3 of reducing sugar into a test tube. 2.Add an equal volume of Benedict’s solution. 3. Shake and boil in a boiling water bath for 2 - 3 minutes.

  32. Test for reducing sugars Precautions to take when comparing samples 1) Same volume of Benedict's reagent 2) Same duration of heating time (3 mins) and 3) Same volume of sample used. 4) Place tubes into water bath only after the water in water bath has boiled NB:Water level in water bath must always be above the solutions in the test tubes

  33. Results: A brick-red precipitate will be formed. Soluble blue copper (II) sulphate is reduced by reducing sugar to form insoluble copper (I) oxide which is a brick-red precipitate

  34. increasing concentration of reducing sugars Principle of the test Glucose is a reducing sugar. Cu2+ ions (blue) arereduced to brick-red (Cu2O) precipitate. The colours obtained can therefore range from blue green Yellow orange brick-red Colour and amount of precipitate gives a rough estimate of amount of reducing sugars present It is a semi-quantitative test.

  35. Control Blue, clear Brick-red opaque Orange, opaque Green, opaque Blue, clear Increasing concentration of reducing sugars Control

  36. Red, cloudy Dark red, opaque Green, cloudy Remained clear, blue Remained clear, blue Qty of RS: 4>2>5>1,3

  37. Sensitivity of Benedict’s Test (Different amounts of glucose) 0.001% - Remained clear, blue 0.01% - Slightly cloudy, blue 0.1% - Slightly cloudy, red ppt in blue solution, 1% - Opaque, orange-red 10% - Opaque, reddish brown

  38. Test for non-reducing sugars Name of test: Non-reducing sugar Test §Not a specific test for non-reducing sugars. §Based on inability to give a positive result in Benedict’s solution test. §The non-reducing is then hydrolysed by boiling with dilute hydrochloric acid to break down the non-reducing sugars into its monosaccharides. §The mixture is then neutralized/ made alkaline before performing the Benedict’s solution test. Thus a non-reducing sugar is said to be present when it shows a negative Benedict’s solution test and a positive test after hydrolysis.

  39. Method: 1. Add 2cm3 of non-reducing sugar into a test tube 2. Add 1cm3 of dilute hydrochloric acid. • Boil the mixture for 1 minute. • Cool • Carefully neutralize with sodium hydrogen carbonate (check with ph paper) – be careful because vigorous effervescence may occur • Carry out Benedict’s solution test. Results: A brick-red precipitate will be formed.

  40. Non-reducing sugars (eg, sucrose) Note that in Tube 3, sucrose did not reduce the copper ions in the Benedict's solution. It remained blue and clear.

  41. Test for starch Name of test: Iodine starch Test §Iodine solution or iodine in potassium iodide solution Method: 1. Add 2cm3 of 1% starch solution into a test tube • Add a few drops of iodine/ KI solution • Or add a few drops of iodine/ KI solution to the solid form of starch

  42. Results: A blue-black colouration is formed.

  43. Starch granules Potato stained with I/KI X 100 Potato stained with I/KI X 200

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