Food & Biomolecules

• The elements present in food are Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, and Sulfur.
• Elements that are dissolved salts are Sodium, Magnesium, Chlorine, Potassium, and Calcium.
• A trace element is an element needed in small amounts, e.g iron or copper
• A biomolecule is a chemical made inside a living thing.
• Carbohydrates, lipids, proteins and vitamins are all biomolecules.
• Carbohydrates consist of carbon, hydrogen, and oxygen.
• There are three types of carbs- monosaccharides, disaccharides, and polysaccharides.
• Monosaccharides consist of one sugar unit, are sweet tasting, and are soluble in water. E.g glucose
• Disaccharides consist of two monosaccharides joined together, are sweet tasting, and are soluble in water. E.g Sucrose
• Polysaccharides consist of many monosaccharides linked together and are insoluble in water. E.g starch
• Lipids contain carbon, hydrogen, and oxygen.
• $C6H12O6$Turns into glucose.
• Vitamin C is a water-soluble vitamin.
• Scurvy is a deficiency of vitamin C.
• Vitamin D is a fat-soluble vitamin.
• Rickets is a deficiency of vitamin D.
• Proteins are composed of carbon, hydrogen, and nitrogen. They contain small amounts of phosphorous and sulfur. They are globular in shape.
• Proteins are composed of amino acids. There are 20 common amino acids bonded by peptide bonds.
• A peptide has less than 20 amino acids, while a polypeptide has more than 20 amino acids.
• Fibrous proteins do not fold. E.g keratin
• Globular proteins do fold. E.g enzymes
• Protein is found in meat, fish, eggs, and nuts.
• Prions are proteins that don't fold properly.
• Anabolic reactions convert small molecules into larger ones. e.g photosynthesis
• Catabolic reactions break big molecules into smaller ones. e.g digestion
• Water acts as a good solvent, takes part in chemical reactions, and supports the turgidity of cells.
• Cellulose (carbohydrate) is used to form cell walls in plants.
• Keratin (protein) is found in the skin and hair.
• Lipids provide heat insulation.
• Carbohydrates and lipids are involved in respiration to release energy.
• Proteins are used as enzymes to control reactions.
• Structure of a phospholipid.

  A) glycerol

  B) fatty acid 1

  C) fatty acid 2

  D) phosphate

  
• Structure of a triglyceride.

  A) glycerol

  B) fatty acid

  C) fatty acid

  D) fatty acid