Extra help

• What are the organic Nutrients

  Carbohydrates, Lipds, Proteins, Nucleic acids (DNA and RNA), vitamins
• What are the In-Organic Nutrients

  Water, minerals
• What do Plants store carbohydrates as?

  Starch
• What do Animals store excess carbohydrates as?

  Glycogen
• What are the uses of proteins

  Growth and maintenance

  Enzymes

  Hormones

  Water and salt balance

  Acid Base balance
• Triglycerides

  Saturated: All single bonds, ex. butter

  MonoUnsaturated : one double bond, ex: olive oil

  Polyunsaturated: Many double bonds, ex: walnuts
• Dehydration synthesis

  amino acids bond together, losing water, and a peptide bond is formed between the carbon and hydrogen
• Monosaccharides

  Simple sugars

  Glucose, fructose, galactose
• What is the order of efficient source of energy

  Carbohydrates > Lipids > Proteins
• Cell growth

  DNA makes RNA, then ribosomes convert RNA into proteins that can be used to build new cells
• Saturated vs Unsaturated

  saturated doesn’t have any double bonds, unsaturated does
• Deamination 


  When our liver removes the amino group so that proteins can be used as fuel in emergencies
• Formation of Lipids 


  Lipids made up of a glycerol and 3 fatty acid chains
• Translucent test 


  used to find fats and lipids, positive if paper is translucent.

  Fat samples get smeared thinly on unglazed paper produce a translucent where light can shine though
• Biuret Test

  Used for Proteins, Positive from Blue to purple.

  Buiret solution added to protein turns violet or violet pink. Colour change indicates the presence of peptide bonds between amino acids.

  Stronger the colour change, the more protein is present in sample
• Benedicts test 


  Used for Simple carbs (mono), positive from blue to orange.

  Used to test for reducing sugars (mono and disaccharides)

  Benedicts solution is light blue but will turn brick red in presence of reducing sugars and heat
• Iodine test

  For complex carbs (starch), positive from yellow to black.

  Iodine in the presence of starch turns blue-black,

  in the prescience of glycogen, iodine turns reddish brown