Republic of the Philippines Nat. Sci.

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CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
GENERAL CHEMISTRY Besides the biochemical classification of nutrients, nutrients are also categorized as either
CHAPTER 9 essential or nonessential nutrients. Essential nutrients cannot be synthesized by the
CHEMISTRY IN FOOD, IN THE HOME AND ON THE FARM human body, at least not in sufficient amounts for normal functioning, so these nutrients
WEEK 17 must be obtained from food. Nonessential nutrients, in contrast, can be synthesized in the
body in sufficient quantities for normal functioning, although they are generally obtained
from food as well. Except for dietary fiber, all dietary carbohydrates are considered
Learning Objectives: nonessential. Every other major class of nutrients contains multiple essential compounds.
For example, there are nine essential amino acids, at least two essential fatty acids, and
At the end of this lesson, the learner should be able to:
many essential vitamins and minerals. Water and fiber are also essential nutrients.
A. Identify nutrients needed by the human body;
The major classes of nutrients are also categorized as macronutrients or micronutrients
B. Identify toxic substances in food;
depending on how much of them the body needs.
C. Identify fertilizer and pesticide management on the farm; and
D. Identify indoor air pollutants at home. Macronutrients- large amounts, usually measured in grams

Lesson Overview: Carbohydrates: found in foods such as breads, pastas, and fruits that provide 4 calories
per gram
Chemistry is a big part of our everyday life. We start the day with Chemistry. One can find Fats: found in foods such as oils, nuts, and meats that provide 9 calories per gram
chemistry in daily life in the foods we eat, the air we breathe, cleaning chemicals, our Protein: found in foods such as eggs, fish, and tofu that provide 4 calories per gram
emotions and literally every object we can see or touch. This chapter tackles about how
chemistry works in the food we eat, inside our home and on the agricultural aspect.
Micronutrients- small amounts, usually measured in milligrams or even micrograms
Science Quotation:
*calcium * vitamin B-12
“Science knows no country, because knowledge belongs to humanity, and is the torch *folate * vitamin C
*iron * vitamin E
which illuminates the world.”
*vitamin B-6 * zinc
By Louis Pasteur
All food is made up of chemical substances. Chemicals in food are largely harmless and
9.1 Food Nutrients often desirable – for example, nutrients such as carbohydrates, protein, fat and fiber are
composed of chemical compounds. Many of these occur naturally and contribute both to
Nutrients are substances the body needs for energy, building materials, and control of
a rounded diet and to our eating experience.
body processes. There are six major classes of nutrients based on biochemical properties:
carbohydrates, proteins, lipids, water, vitamins, and minerals. Fiber, which consists largely Chemicals can, however, have a variety of toxicological properties, some of which might
of non-digestible carbohydrates, is sometimes added as the seventh class of nutrients. cause effects in humans and animals. Usually, these are not harmful unless we are
exposed to them for a long time and at high levels. Scientists help to safeguard against

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 Republic of the Philippines Nat. Sci. 2
CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
these harmful effects by establishing safe levels. This scientific advice informs decision- Monosaccharides are the base units of carbohydrates. Glucose C 6H12O6 is the most
makers who regulate the use of chemicals in food or seek to limit their presence in the important monosaccharide in human nutrition, because it is the body's primary source of
food chain. fuel and the only way the brain can obtain energy. Fructose and galactose are other
examples of nutritionally important monosaccharides. The ribose and deoxyribose found
Chemical substances can play an important role in food production and preservation. in DNA are also examples of monosaccharides.
Food additives can, for example, prolong the shelf life of foods; others, such as colours,
can make food more attractive. Flavorings are used to make food tastier. Food Disaccharides: two monosaccharides linked together form a disaccharide. Lactose
supplements are used as sources of nutrition. (galactose + glucose) and sucrose (fructose + glucose) are examples.

Food packaging materials and containers such as bottles, cups and plates, used to improve Oligosaccharides: (3-9 sugar molecules): maltodextrin, for example, is a glucose
food handling and transport, can contain chemical substances such as plastic, elements of oligosaccharide produced by corn.
which can migrate into food.
Polysaccharides (many sugar molecules): are complex carbohydrates, composed of 10 to
9.2 Carbohydrates, Proteins, Vitamins and Fats up to several thousand monosaccharides arranged in chains. The most common
monosaccharides that appear as parts of polysaccharides are glucose, fructose, galactose
Carbohydrates and mannose.
Two classes: Sugars and starches Three main polysaccharides related to the human nutrition include:
Sugars- compounds whose molecules have many alcohol groups, plus an aldehyde or 1. Starch ─ an energy source obtained from plants
ketone group 2. Cellulose- a structural polysaccharide in plants; when consumed, it acts as a
-molecule contains no water dietary fiber
-are neutral compounds made of carbon, hydrogen, and oxygen. Their generic formula 3. Glycogen ─ a storage form of glucose in the human liver and muscles
is Cn(H2O)n . Carbohydrates form chains of repeating units, or polymers, and can be
classified based on the number of units they contain. Proteins
Glucose and fructose, two simple sugars, have the following structures: -generally regarded as beneficial, and are a necessary part of the diet of all animals
-a product of polymerization of amino acids
-a polymerization reaction can also take place between molecules containing two organic
acid groups and molecules containing two alcohol groups; a polyester, widely used in
clothing manufacture, is formed

Structures of glucose and fructose

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 Republic of the Philippines Nat. Sci. 2
CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
Vitamins
Vitamins are organic compounds that are required by advanced animals in small amounts
on a regular basis.
-here are 13 known vitamins, all of which fall into one of two categories: they’re either
water-soluble or fat-soluble.
Water-soluble vitamins Fat-soluble vitamins
1. Thiamine (vitamin B1) 10. Vitamin A
2. Riboflavin (vitamin B2) 11. Vitamin D
Fats 3. Niacin (vitamin B3) 12. Vitamin E
-are triesters of the trialcohol glycerine 4. Pantothenic acid (vitamin B5) 13. Vitamin K
-a fat molecule consists of two main components: glycerol and fatty acids. Glycerol is an 5. Vitamin B6
alcohol with three carbons, five hydrogen, and three hydroxyl (OH) groups. Fatty acids 6. Biotin (vitamin H)
7. Folate (vitamin B9)
have a long chain of hydrocarbons with a carboxyl group attached and may have 4-36
8. Vitamin B12
carbons; however, most of them have 12-18.
9. Vitamin C

9.3 Foods Additives

Substances that are added to food to maintain or improve the safety, freshness, taste,
texture, or appearance of food are known as food additives. Some food additives have
been in use for centuries for preservation – such as salt (in meats such as bacon or dried
fish), sugar (in marmalade), or sulfur dioxide (in wine).
Additives are needed to ensure processed food remains safe and in good condition
throughout its journey from factories or industrial kitchens, during transportation to
warehouses and shops, and finally to consumers.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.

Triacylglycerol is formed by the joining of three fatty acids to a glycerol backbone in a Groups Food Additives
dehydration reaction. Three molecules of water are released in the process.
Flavouring agents
- added to food to improve aroma or taste – make up the greatest number of additives
Saturated and Unsaturated Fatty Acids
used in foods.
Saturated fatty acids lack double bonds between the individual carbon atoms, while in
Unsaturated fatty acids there is at least one double bond in the fatty acid chain.

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 Republic of the Philippines Nat. Sci. 2
CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
Enzyme preparations 5. Coumarin in Cassia Cinnamon - Cassia cinnamon contains coumarin, which may
- mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase increase the risk of liver damage or cancer if consumed in excess.
yields), in wine making and brewing (to improve fermentation), as well as in cheese 6. Added Sugar- A high intake of added sugars may increase the risk of several
manufacturing (to improve curd formation). diseases, including obesity, heart disease, type 2 diabetes and cancer.
7. Mercury in Fish- Certain fish contain high levels of mercury. However, the health
Other additives benefits of eating low-mercury fish far outweigh the risks.
-variety of reasons, such as preservation, colouring, and sweetening. They are added
when food is prepared, packaged, transported, or stored, and they eventually become a 9.5 Food Production
component of the food. Chemical substances can play an important role in food production and preservation.
Preservatives- slow decomposition caused by mould, air, bacteria, or yeast. In addition to Food additives can, for example, prolong the shelf life of foods; others, such as colours,
maintaining the quality of the food, preservatives help control contamination that can can make food more attractive. Flavourings are used to make food tastier. Food
cause foodborne illness, including life-threatening botulism. supplements are used as sources of nutrition.
Colouring - added to food to replace colours lost during preparation, or to make food look
more attractive. Examples of Chemical Process in Food Production
Non-sugar sweeteners- often used as an alternative to sugar because they contribute Pasteurization
fewer or no calories when added to food. -is the process of quickly heating something (often milk or juice) to reduce the number of
microbes without changing the flavor or function of the product too much. The milk (or
9.4 Toxic Substances juice) is often quickly heated to a very high temperature. Since it is at this high
Toxic compounds such as nitrosamines chloropropanols, acrylamide, furanes, or PAHs are temperature for such a short time the function of the milk can still act normally, but the
formed during the food processing methods like heating, roasting, grilling, baking, microbes are still destroyed. Due to this process today we see very few illnesses from
canning, fermentation, or hydrolysis (Nerín et al., 2016) milk.

7 "Toxins" in Food That Are Actually Concerning Packaging

1. Refined Vegetable and Seed Oils - include corn, sunflower, safflower, soybean The ability to seal food into a can and stored for a long time was an amazing discovery.
and cottonseed oils. Napoleon wanted a way to keep food fresh as he was traveling with the armies. So, he
2. Bisphenol-A (BPA)- is a chemical found in the plastic containers of many common offered a prize of 12,000 francs to whomever could discover a way to preserve food.
foods and beverages. Appert discovered a method of sealing food into jars and heat treating it. This way all
3. Trans Fats- Animal and observational studies have repeatedly shown that trans- bacteria in the jars was destroyed and no new bacteria could get into it. Eventually cans
fat consumption causes inflammation and negative effects on heart health were used instead of jars and today we have canned food.
4. Polycyclic Aromatic Hydrocarbons (PAHs) - Grilling or smoking red meat produces
PAHs, which have been linked to an increased risk of several cancers, especially
colon cancer.

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 Republic of the Philippines Nat. Sci. 2
CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
9.6 Fertilizer and Pesticide Management Ranking air pollutants by risk is difficult because indoor air contains a large number of
different substances and because levels vary widely across Europe. Nonetheless, those
Fertilizers that raise highest concern because of the adverse health effects they have caused or have
Nitrogen, phosphate, and potash are essential in the production of crops used for food, a high potential to cause are:
feed, fiber, and fuel. Applied annually, most of these nutrients are absorbed by the crop,  carbon monoxide (CO)
but when applied in excess, they can be lost to the environment through volatilization  formaldehyde (H2CO)
into the air, leaching into ground water, emission from soil to air, and runoff into surface  benzene (C6H6)
water. These losses can be reduced by adopting best management practices (BMPs) that  nitrogen dioxide (NO2)
increase nutrient accessibility and enhance plants' ability to uptake the nutrients, and  naphthalene (C10H8).
more closely match nutrient applications with agronomic needs. Other pollutants that are of concern in indoor air are:
1. Environmental tobacco smoke
Pesticides 2. Radon
Crop producers use a variety of practices to reduce yield losses to pests. They may choose 3. Lead
crop choices, planting date adjustments, and crop rotations to limit the emergence and 4. Organophosphate Pesticides
spread of weeds, insects, and funguses. They may use mechanical methods, such as tillage 5. Volatile Organic Compounds
and hoeing by hand, to manage weeds. Some may release beneficial organisms in fields, 6. Phthalates
especially when managing insect pests. They may also apply chemical pesticides, including
herbicides, insecticides, and fungicides, usually through spraying the fields. Farmers also -----
manage pests with genetically engineered (GE) insect-resistant and herbicide-tolerant For better understanding regarding the lessons, please watch the YouTube links on our
seeds for certain crops. Producers of certified organic crops avoid the use of synthetic Facebook group (CPCS-CAS1 GENERAL CHEMISTRY).
chemicals and GE seeds for pest management; they are much more reliant on production
practices such as crop rotation, tillage, adjustments to planting and harvesting dates, and REFERENCES
the use of beneficial organisms. 1. Goldberg, D. E. (2004). Organic Chemistry. Fundamentals of Chemistry (4th ed./pp
521-524).
9.7 Indoor Air Pollution
Indoor air pollutions including volatile organic compounds (VOCs) from various sources, 2. Chemicals in Food. European Food and Safety Authority. (n.d.)
which could cause high inhalation risks in comparison with outdoor pollutants as people https://www.efsa.europa.eu/en/topics/topic/chemicals-food
spend most time indoors.
Indoor air pollution materials are classified by the World Health Organization into four 3. Rai, H. Concepts of Carbohydrate, Protein and Fat. Bundelkhand Medical College
http://bmcsagar.edu.in/new_upload/CONCEPTS%20OF%20CARBOHYDRATE,
categories: UV organic compounds, volatile organic compounds, non-volatile organic
%20PROTEIN%20AND%20FATS.pdf
compounds, and particulate matter.

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 Republic of the Philippines Nat. Sci. 2
CAMIGUIN POLYTECHNIC STATE COLLEGE GENERAL CHEMISTRY|Chapter 9
Tangaro, Catarman, Camiguin
Founded in 1995
Tel/Fax: (088) 387- 0044
4. What Are Nutrients? Chemistry LibreTexts (2020). 13. Spritzler, F. (2016) . 7 "Toxins" in Food That Are Actually Concerning. Healthline.
https://chem.libretexts.org/Courses/Brevard_College/CHE_301_Biochemistry/07 https://www.healthline.com/nutrition/7-food-toxins-that-are-concerning
%3A_Nutrition/7.01%3A_Nutrients#:~:text=of%20body%20processes.-,There
%20are%20six%20major%20classes%20of%20nutrients%20based%20on 14. Chemicals in Food. European Food Safety Authority (n.d.).
%20biochemical,must%20be%20consumed%20in%20food. https://www.efsa.europa.eu/en/topics/topic/chemicals-food#:~:text=Chemical
%20substances%20can%20play%20an,used%20as%20sources%20of
5. What’s the Difference Between Micronutrients and Macronutrients. Healthline %20nutrition.
(n.d.) https://www.healthline.com/nutrition/flexible-dieting
15. Mosheim, R. and Nehring, R. (2019). Fertilizers & Pesticides. Economic Research
6. Calmes, J and Williams, C. (n.d.). Chemistry of Nutrition. Service, US Department of Agriculture. https://www.ers.usda.gov/topics/farm-
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7. Polysaccharides. Nutrients Review. (n.d.). 16. Indoor Air Quality. Facts on Health and the Environment (n.d.).
https://www.nutrientsreview.com/carbs/polysaccharides.html https://copublications.greenfacts.org/en/indoor-air-pollution/l-2/6-harmful-
chemicals.htm#:~:text=Three%20of%20the%20most%20worrisome,indicator
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8. Lipid Molecules. Introduction to Chemistry. (n.d.) %20compounds%20may,including%20fine%20and%20ultrafine%20particles.
https://courses.lumenlearning.com/introchem/chapter/lipid-
molecules/#:~:text=A%20fat%20molecule%20consists%20of,of%20them *Assessment will be found on the last page of this module.
%20have%2012%2D18.
Hey, you! Don’t give up, okay?
9. What are saturated and unsaturated fats? Flora ProActiv. (n.d.) https://www.pro- Prepared by:
activ.com/en-ie/heart-and-cholesterol/cholesterol-and-fats/what-are-saturated-
and-unsaturated-fats#:~:text=Saturated%20fatty%20acids%20lack
%20double,liquid%20and%20from%20plant%20sources.
Ms. REYGEMAE Q. OBSID
10. Your no-nonsense guide to vitamins. BLackmores (2019). Instructor
https://www.blackmores.com.au/everyday-health/vitamins-and-minerals/your-
no-nonsense-guide-to-vitamins

11. Food additives. World Health Organization (2018). https://www.who.int/news-

room/fact-sheets/detail/food-additives

12. Rather, I.A., Koh, Y. K., Paek, W.K. and Lim, J (2017). The Sources of Chemical
Contaminants in Food and Their Health Implications. Front Pharmacol. DOI:
10.3389/fphar.2017.00830

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