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

Annotations:

• also called biochemicals

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

Annotations:

• C, H, O Cx(H2O)y  --> C6H12O6

1. Monosaccharides

   Annotations:

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

   Annotations:

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

   Annotations:

   • 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)

Annotations:

• 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

   Annotations:

   • 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

   Annotations:

   • 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

Annotations:

• 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

   Annotations:

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

   Annotations:

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

   Annotations:

   • 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

   Annotations:

   • Enymes Hormones

Annotations:

• Carbon based organic compounds

1. Vitamin C

   Annotations:

   • 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

   Annotations:

   • 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

Annotations:

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

1. Plants
   1. Calcium

      Annotations:

      • Glue
   2. Magnesium

      Annotations:

      • Chlorophyll
2. Animals
   1. Calcium

      Annotations:

      • teeth + bones
   2. Iron

      Annotations:

      • Haemoglobin

Annotations:

• 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