Nutrients

The main nutrients in our food are carbohydrates (sugars and starches), lipids (fats and oils), and proteins.

Carbohydrates, including simple sugars such as glucose are great sources of energy. Carbohydrates are organic compounds made up of sugar molecules. A sugar is called a saccharide. One sugar molecule is called a monosaccharide, two sugar molecules are called disaccharide, and more than two sugar molecules are called a polysaccharide. Glycogen is a chain of glucose monomers. Starch functions as a carbohydrate store. Cellulose is also a chain of glucose monomers

Proteins help build tissue, fight disease, and facilitate chemical reactions. Protein is a ploymer from amino acids. Amino acids consist of a central carbon bounded to an amino group.

Lipids, help cell membrane and hormone production.

Your body needs an adequate amount of each of these nutrients to keep the body in balance.

Scientists can analyze the chemical components of a substance in a variety of ways. One way is to use chemical indicators. An indicator is a substance that changes to indicate the presence of a particular compound or type of compound. The indicator may change color or temperature or may produce some other substance, such as bubbles or a distinctive odor. The change in the indicator is due to a chemical reaction between the indicator and the tested substance. Indicators are very specific and function based on the chemical compositions of the indicator and the substance being detected. Some indicators are sensitive to temperature, pH, and other environmental conditions.

Benedict's solution is an indicator that can be used to test for simple sugars, such as glucose. When it is heated in the presence of simple sugars, it turns from blue to green or yellow/orange or even to red.

Lugol's Iodine can be used as an indicator for starch, a complex carbohydrate. In the presence of starch, it turns dark purple or even black.

Biuret solution is a protein indicator. In the presence of protein, the color changes to violet or purple.

Fats and lipids leave a translucent mark on brown paper.

Nutritional information is printed on a product to provide helpful information about the food. The label provides information on calories, protein, sugars, and many more nutrients. This is helpful for people trying to loose weight and especially for diabetics because, they can monitor their intake.

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This teaches you about everything in Unit 2. Learn it!