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3 Food (Carbohydrates (Polysaccharides
Many sugar units.
Insoluble,…
3 Food
Carbohydrates
- Ratio:
- C:H:O
- 1:2:1
- Glucose: C6(H12)O6
- Monosaccharides
- 1 sugar unit.
- Soluble, sweet.
- Glucose, fructose
- Disaccharides
- Double sugar unit.
- Soluble, sweet.
- Lactose, maltose, sucrose
- Polysaccharides
- Insoluble, not sweet.
- E.g starch, cellulose, glycogen
- Cellulose
- Cross chains of glucose.
- Hard to break down.
- Fibre / roughage.
- Plant cell wall: lettuce.
- Glycogen
- Long chains of glucose.
- Storgae for animals.
- Broken down; release glucose -> energy in muscles.
- Stored in liver, brain, muscle.
- Starch
- Long chains of glucose.
- Storage for plants: potatoes.
- Amylase -> maltose = disaccharide.
- Sources: bread, potatoes, rice, fruits.
- Structure: cellulose -> plant cell walls.
- Metabollic: Respiration, photosynthesis.
Lipids
- Triglycerides:
- 1 glycerol unit
- 3 fatty acids
- Stored under skin; adipose tissue.
- Phospholipids:
- 1 glycerol unit
- 2 fatty acids
- 1 phosphate
- Important: cell membrane
- Sources: butter, oils, cream, fried food
- Structure: Stores food, twice as muh energy, insulation, protects organs.
- Metabollic: Respiration -> energy
- C H O; no ratio, less O
- Fats: solid at room temp.
- Oils: liquid at room temp.
- Saturated: single covalent bond between carbon atoms
- Easily coverted to cholesterol
- Butter, cream
- Unsaturated: multiple covalent bonds between C atoms.
- Not easily coverted -> cholesterol
- Veg.
Nuitrition
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Necessary for
- Structural role: cellulose - plant cell wall
- Raw materials: growth and repair.
- Energy: glucose - respiration.
- How an organism obtains food / biomolecules.
- Contains chemical substances.
- Essential for metabolism / continuity of life.
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