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Food (Elements present in food: (CHONPS) Carbon, Hydrogen, Oxygen,…
Food
Elements present in food: (CHONPS) Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, Sulfur
Three trace elements: Iron, Zinc, Copper.
Sources of carbohydrates: Bread, Potatoes, Rice, Fruits.
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Sources of lipids: Oils, Fats, Meat. Solid at room temp.
Elements in protein: Carbon, Hydrogen, Oxygen, Nitrogen.
Structure bond between amino acids:
Peptides: Less than 20 amino acids
Polypeptides: More than 20 amino acids
Protein: 2OO amino acids
Sources of protein: Eggs, Nuts, Milk.
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Four biomolecules: Protein, Lipids, Carbohydrates, Vitamins.
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Structure of Carbohydrates: Monosaccharides:
Smallest unit of Carbs.
Sweet to taste.
Soluble in water.
Single sugar unit.
Glucose:
Very common carb.
Main molecule for organisms to obtain their energy from.
Found in fruits, sweets, soft drinks.
Plants make glucose during photosynthesis.
Disaccharides:
Sweet to taste.
Soluble in water.
Consists of two main monosaccharides joined together.
Sucrose= Glucose + Fructose
Maltose= Glucose + Glucose
Lactose= Galactose + Glucose
Polysaccharides:
Slight soluble in water. Contains many monosaccharides linked together. Starch: A carb stored in plants.
Made of long chains of glucose molecules.
Rice, Potatoes, Flour, Bread, Pasta.
Easily digested because its molecules are in line.
Cellulose: Structural carb in plants. Made up of long chains of glucose. More cross bonding between its chains than starch.
Common forms: Cotton and paper.
Difficult to breakdown.
Used as fibre in a diet (Stimulates intestines to contract- Peristalsis).
Very strong.
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Structural role of biomolecules: Carbohydrates, Proteins, Lipids.
Metabolic roles of biomolecules: Carbohydrates, Lipids, Proteins, Vitamin C, Vitamin D.
Minerals: Forms rigid body structures such as bone. To make soft body parts such as muscle.
Play a role in forming cells and body fluids. Forms biomolecules
Water: Where all metabolic reactions take place. Provides the basis for transport systems. The environment in which many organisms live.