Chapter 4: Nutrients

Function
Food Water
 Energy for vital activities  Plants
 Raw materials to make new o Photosynthesis
protoplasm o Cell turgidity
 Stay healthy o Transport M.S / food

1. Carbohydrates
Definition: organic materials made up of carbon, hydrogen, oxygen
A. Monosaccharides
 Simple sugars that cannot be further digested into smaller molecules
 Can pass through cell membranes and absorbed into the cells
 E.g.: glucose (plants + animals), fructose (plants), galactose (milk sugars in
mammals)
 Chemical formula: C6H12O6
B. Disaccharides
 Two molecules of simple sugars bonded together
 Glucose + Glucose → Maltose + Water (Maltase)
 Glucose + Fructose → Sucrose + Water (Sucrase)
 Glucose + Galactose → Lactose + Water (Lactase)
C. Polysaccharides
 Many monosaccharide molecules joined together

Polysaccharide Made up of… Found in… Function

Storage form of
carbs in plants; can
Plants’ storage be digested to
Starch Many glucose
organ glucose to provide
energy for cell
activities.

Protect plant cells

from bursting /
damage
Cellulose Many glucose Cell wall
Serves as dietary
fibres to prevent
constipation
Storage form of
Branched in liver + carbs in animals
Glycogen Many glucose muscle cells in Digested to glucose
mammals to provide energy for
cell activities

D. Experiments:

Benedict’s test: to test whether a substance contains reducing sugar

1. Add equal amounts of food sample and Benedict’s solution into a test tube (e.g.:
2cm3 each
2. Shake the mixture and place the tube in a boiling water bath for 2-3 minutes
 Iodine’s test: to test whether a substance contains starch
1. Add a few drops of iodine solution to a piece of potato
A few drops of iodine solution added to any substance containing starch will produce
a blue-black color.

Colour change Amount of reducing sugar present

Solution remained blue No reducing sugar
Blue to green precipitate Traces of reducing sugar
Blue to yellow or orange precipitate Moderate amount of reducing sugar
Blue to brick-red precipitate Large amount of reducing sugar

E. Why are glycogen and starch suitable storage materials?

Characteristic Function
Insoluble in water Doesn’t change W.P in cells
Large molecules Cannot diffuse and escape from cell
Easily hydrolysed to glucose when needed For tissue respiration
Occupy less space than all individual glucose
Compact shapes
molecules that make up glycogen / starch

F. Hydrolysis vs Condensation
Hydrolysis: reaction where a water molecule is needed to break up a complex molecule into
smaller molecules
Condensation: chemical reaction in which 2 simple molecules are joined together to form a
large molecule with removal of one water molecule
G. Hydrolysis of Starch
Starch is digested to maltose with the help of enzyme amylase. Maltose is hydrolysed to
glucose by another enzyme, maltase. Hence, complete hydrolysis of starch gives glucose
molecules
H. Function
 Substrate for respiration to provide energy for cell activities
 Form supporting structures (cell wall)
 Converted to other organic compounds (amino acids + fats)
 Formation of nucleic acids (DNA)
 Synthesis lubricants (mucus – carbs + protein)
 Synthesis nectar in some flowers

2. Fats
A. Definition: organic materials made up of carbon, hydrogen, oxygen (less O2than H2)
Source: olives, butter, cheese, fatty meat
B. Emulsion test
a. On liquid food
1. Add 2 cm3 of ethanol to a drop of coconut oil in a
test tube and shake the mixture thoroughly.
2. Add 2 cm3 of water to the mixture and shake the
mixture.
b. On solid food
1. Cut a peanut into small pieces and place the pieces in a test tube. Add 2 cm3 of ethanol
and shake thoroughly.
2. Allow the solid particles to settle. Carefully decant the ethanol (pour off the top layer of
ethanol) into another tube containing 2 cm3 of water.
A cloudy white emulsion is formed when ethanol and water are added to fats. An emulsion is
a suspension of small drops of a liquid in another liquid.

Saturated fats Unsaturated fats

Fatty acid chain may have a kink or is bent
at a certain point. If a fatty acid has many
Fatty acid chain is straight
kinks, it is a polyunsaturated fatty acid
chain.
Solid at room temperature (butter) Liquid at room temperature (olive oil)

- Cholesterol is a fatty substance usually found together with polysaturated fats (dairy
product)
- Too many polysaturated fats and cholesterol in the diet may cause coronary heart
disease
- Unsaturated fats can reduce cholesterol level. However, it may be converted into trans
fats during food production at very high heat, which can increase the risk of coronary
heart disease.

C. Functions
 Source + store of energy
 Insulating material to prevent heat loss
 Solvent for fat-soluble vitamins + vital substances
 Essential part of protoplasm (e.g.: plasma membranes)
 Reduce water loss from skin surface. Glands in skin secrete oily substances which forms
a thin layer over skin to reduce evaporation.

3. Protein
A. Definition: organic molecules made up of carbon, hydrogen, oxygen, nitrogen (+sulfur)
- Most complicated, largest of all food substances
- Present in protoplasm ALWAYS and found in muscles
- Built up from simpler compounds called amino acids

B. How Amino Acids Look Like

It is made up of an amino group (-NH 2), acidic group (-
COOH), and a side chain (R), which can contain sulfur,
acidic groups, amino groups, or hydroxyl groups
C. Protein Hydrolysis
Amino acids → Polypeptides → Protein

Biuret test: to test whether a substance contains protein.

Biuret solution is a blue solution made up of sodium hydroxide and copper (II) sulfate. It
turns violet when proteins are present
1. Add 2 cm3 of sodium hydroxide solution (40% or bench solution) to 2 cm3 of egg
white solution in a test tube and shake it thoroughly.
2. Add 1% copper (II) sulfate solution, drop by drop, shaking after every drop.
D. Why Proteins Must be Broken Down
- Too large for it to pass through cell surface membranes
- Broken down by digestion

E. Source: milk, eggs, seafood, meat, soya bean, nut, grain, French bean

F. Function:
 Synthesise new protoplasm for growth + repair of worn-out body cells
 Synthesis enzymes and hormones
 Form antibodies to combat disease

G. Protein Deficiency: kwashiorkor (< 50-100 g)