Food

1. Common elements
   1. Carbon
   2. Hydrogen
   3. Oxygen
   4. Nitrogen
   5. Phosphorus
   6. Sulfur
2. Dissolved salts
   1. Magnesium
   2. Sodium
   3. Chlorine
   4. Potassium
   5. Calcium
3. Trace elements
   1. Iron
   2. Copper
   3. Zinc

Nota:

• also called biochemicals

1. Carbohydrates
2. Lipids (fats+oils)
3. Proteins
4. Vitamins

Nota:

• C, H, O Cx(H2O)y  --> C6H12O6

1. Monosaccharides

   Nota:

   • Single sugar units (ring of carbon atoms) Sweet Soluble Energy providers 5 - pentoses e.g. ribose 6 - hexoses e.g. glucose
2. Disaccharides

   Nota:

   • 2 monosaccharides Sweet Soluble Energy providers e.g. sucrose (glucose + fructose)
3. Polysaccharides

   Nota:

   • many monosaccharides Not sweet Insoluble Food storage Structural support e.g. starch (amylose) - plants         cellulose (cell wall)         chitin (animals - structural support)         glycogen (muscle + liver cells)

Nota:

• C,H,O NO SET  RATIO Fat - solid at room temperature Oil - liquid at room temperature

1. Triglyceride
   1. fat + oil energy reserves (plants+animals)
   2. glycerol and 3 fatty acids
2. Phospholipid
   1. glycerol, 2 fatty acids, and a phopshate group
   2. cell membranes
3. Structural role

   Nota:

   • Phospholipids --> cell membranes under the skin --> heat insulation, energy store                                  (adipose tissue) protective layer around organs (e.g. kidneys) protective wax cuticle on outside of plants (e.g. holly)
4. Metabolic role

   Nota:

   • energy storage --> contain 2x energy for  the     same mass of carb or protein energy source --> released during respiration storage of fat soluble vitamins e.g. Vitamin D some lipids function as hormones e.g. oestrogen

Nota:

• C,H,O,N, (P/S) PEPTIDE > POLYPEPTIDE > PROTEIN (3-D Functional shape) SOURCES > Meat, fish, eggs, milk, nuts, peas & beans

1. Amino acids
2. Fibrous proteins

   Nota:

   • long chains in parallel form --> little / no folding Strong Tough e.g. collagen, myosin, keratin (hair, nails, feathers)
3. Globular proteins

   Nota:

   • tightly folded amino acid chains giving a spherical shape e.g. enzymes
4. Structural role

   Nota:

   • Keratin (hair, nails, feathers) Myosin (major protein involved in the contraction of skeletal and cardiac muscle) Callogen (major protein in connective tissue --> elasticity of skin)
5. Metabolic role

   Nota:

   • Enymes Hormones

Nota:

• Carbon based organic compounds

1. Vitamin C

   Nota:

   • Absorption of iron from the gut, strong connective tissue, formation and growth of bones and teeth Lack = scurvy (internal bleeding, easy bruising, bleeding gums, loose teeth, poor healing)
   1. Water soluble
   2. Ascorbic acid
   3. Citrus fruits, vegetables
2. Vitamin D

   Nota:

   • absorption of calcium and phosphorus from the gut, healthy bone formation + maintenance Lack = rickets / osteomalacia, late teeting / walking, deformed limbs, weak bones
   1. Milk, eggs, liver, fish liver oils, U.V. light
   2. Fat soluble
   3. Calciferol

1. cell's cytoplasm, body's fluids
2. universal solvent
3. metabolic processes e.g. respiration, photosynthesis
4. shape of cell (red blood cells biconcave)
5. good absorber of heat energy

Nota:

• Soluble inorganic salts Animals --> food Plants --> soil

1. Plants
   1. Calcium

      Nota:

      • Glue
   2. Magnesium

      Nota:

      • Chlorophyll
2. Animals
   1. Calcium

      Nota:

      • teeth + bones
   2. Iron

      Nota:

      • Haemoglobin

Nota:

• compounds made from carbon - organic compunds

1. Metabolism
   1. Anabolism
   2. Catabolism
2. Continuity of life
3. Growth and repair of structures
4. Chemicals for metabolic reactions
5. energy