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Chapter 3 Food - Coggle Diagram
Chapter 3 Food
Bio-molecules
Protein
Vitamins
Lipids
Carbohydrate
Bio-molecule-Is a chemical that is made inside a living thing
Saccarides
Di-saccaride- two monsaccarides connected together ie maltose
Mono-saccarides- A sugar that is not decomposeable into simpler sugars by hydrolysis ie glucose
Poly- saccrides- many mono-saccarides connected together ie starch
Catbohydrates
Raio 2:1
2 hydrogen 1 oxygen
Formula
CxH12Oy
Glucose C6H12O6
Lipids
Oils are a liquid at room temperature
Fats- solids at room temperature (Butter)
Triglyceride
Has 3 fatty acids
Phospholipid
Has 2 fatty acids and one phosphate
Role of lipids
Cell membrane+insulation
Broken down in respiration
Stores food
Protein
Metabolic
Enzymes
Globular proteins
Lots of folding
Structural role
Karatin
Fibrous Proteins
Little or no folding
Protein source
Egg White
Lean meat
Nuts
Vitamins
Fat soluble
Vitamin D
Sunshine
Milk
Egg Yoke
Prevents rickets
Water Soluble
Vitamin C
Prevents Scurvy
Citrus fruit