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PP 1 Nutrition

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.

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PP 1 Nutrition

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  1. PP 1 Nutrition

  2. 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

  3. 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

  4. List chemical elements that make up…

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

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

  7. 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

  8. Importance of Carbohydrates

  9. Importance of Carbohydrates

  10. 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.

  11. Amino acids (AA) to proteins • Amino acids build peptides (< 50 AA) and proteins (AKA polypeptide is >50 - 1000 AA) • Shape of protein is important to their function.

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

  13. List principal source of and describe importance of

  14. 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)

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

  16. 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

  17. Food additives / colorings

  18. 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)

  19. Deficiency of…(causing Deficiency disease)

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