NUTRIENT COMPOUNDS

BIOLOGY

2012

Nutrients Compounds Introduction Food is the any substance which can be digested and absorbed to nourish the body. Food therefore can be solid or liquid and may not necessary be digested in the body. It could be digested outside the body e.g. in saprophytes. We need food because it: Provide energy for all reaction in the cells of the body. Provide energy to keep us warm. Give us the material we need to grow and to repair and replace our body tissues as they wear out. Provides us with the substance we need to control the metabolism of our cells. Enable us to fight diseases.

The nutrient compounds are group into five classes: Carbohydrates Fats Proteins Vitamins Minerals

They grouped according to the similarities in their chemical structure. Carbohydrates Carbohydrates contain the element carbon, hydrogen and oxygen. There is always twice as much hydrogen as there is oxygen i.e. (H: O = 2:1). Carbohydrates are very important in living organisms in four ways: Carbohydrates such as glucose are source of energy during respiration. Sucrose is form in which food is transported in plants. Starch is a form in which food is stored in most plants (e.g. cassava), although in some plants e.g. sugarcane food is stored in the form of sucrose, the only carbohydrate stored in animals is a substance called glycogen. Cellulose form the cell wall of the plant cells and provides support (in arthropods and fungi, chitin form the exoskeleton.

Carbohydrate sources All the floury, starchy food we eat is rich in the carbohydrate, examples of food rich in carbohydrate are: Cassava Matoke Maize Sweet potatoes Sugar

Deficiency symptoms Marasmus; Eyes are white. Body becomes weak and thin. Lower part of the body is swollen. Face looks very old.

Types of carbohydrates There are 3 types of main types of carbohydrates: Simple sugars (Monosaccharide) Double sugars (disaccharides) Complex sugar (polysaccharides)

Note Each of the carbohydrate can be detected using chemical reagents, the tests that show the presence of certain nutrients compound are known as food test. Monosaccharide Monosaccharide (Mono=one, saccharide=sugar) are substance consisting of one molecule of sugar. They are also known as simple sugars. Monosaccharide; Have a sweet taste. Are soluble in water. Form crystals. Can pass through a selectively permeable membrane.

When heated with the Benedicts solution, the monosaccharide change from blue to yellow, then to orange precipitate depending on the strength of it concentration the solution. Any carbohydrates that react with the Benedicts solution in this way are known as reducing sugar. Examples of simple sugars Glucose Fructose Galactose

Disaccharides Disaccharides (di= two, saccharides = sugar) are carbohydrates molecules made up of two simple sugar joined together. When the two simple sugars combine, it results in the loss of one molecule of water and this called condensation reaction. Glucose + glucose Maltose + water Glucose + fluctose Sucrose + water Gluctose + galactose lactose + water Disaccharides Are soluble in water. Are sweeter than monosaccharide. Can be crystallized. Dont change the colour of Benedicts solution when heated with it they are known as non-reducing sugars Can be broken down into simple sugar by dilute mineral acids and enzymes.

Examples of disaccharides include: Sucrose Maltose Lactose

Sucrose is present in sugarcane, Maltose present in germinating seeds and Lactose is present in milk. Polysaccharides Polysaccharides (poly= many, saccharides= sugar) are complex carbohydrate made up of many units of simple sugar.

Polysaccharides; Are not sweet. Are insoluble in water. Cannot be crystallized. Do not change the colour of the benedicts solution.

Polysaccharides are used as a storage form of food and for making supporting structure in plant and animals. Starch is a form in which carbohydrates are stores in plants, while glycogen is a storage form of food in animals. Cellulose is used for making cell walls in plants. Fats and Oils Fats and oils, like carbohydrate, are made up of carbon, hydrogen and oxygen. They are part of a group of substances known as lipids. Examples of fats and oils Note Fats are differ from oils in that they are solid at room temperature. Fats and oils are insoluble in water, but are soluble in organic solvents such as ethanol. Butter Margarine Milk Cheese Eggs Groundnuts grains Fish

They are formed by the combination of two different molecules glycerol and fatty acids. In this reaction, water is formed as a by-product, so it is called condensation reaction. Glycerol + fatty acids fat + water Importance of fats and oils in organisms They provide energy, lipids produce twice as much energy per unit mass as carbohydrates. Because they are so high in energy, most living organisms store food as lipids- fats are used to store food in animals, while oils are the storage form of food in the plants. They are used for insulation against heat loss in animals such as whales and seals.

They provide protection against shock to some internal organs, e.g. the heart and kidneys are surrounded by thick layer of fats. They can be used as a source of water in desert animals such as camels when stored fat is broken down in the body, much water is produced. They form an important part of many cell structures, including all the cell membranes. They are used for reducing or preventing excessive water loss through certain plant parts (e.g. leaves), and also for preventing water loss from the body surface of many insects.

Fat in the diet is very important. However, a diet too rich in fat can be a problem. People become overweight and their blood vessels become clogged with fats which can cause heart disease. Proteins Proteins are more complex compounds than carbohydrates and fats. Proteins are made of carbon, hydrogen, oxygen and nitrogen arranged into molecules called amino acids. Some amino acids also contain sulphur and phosphorus. Proteins are made up of long chains of amino acids, which are often folded or coiled to make complicated shapes. Proteins have the following properties: Most dissolve in water to form colloidal or sticky suspensions. They are denatured by high temperatures- their structure is completely changed. They have both acidic and alkaline properties. Food sources are: Animal flesh, milk, eggs, fish, soya-beans and beans Functions of Proteins in organisms They constituent structure of the:- cell membranes, muscle fibres, hair, nails and protoplasm of all cells. As regulators i.e. as enzymes and some hormones. Provide energy when broken down in respiration. Tissue growth and repair.

Deficiency and symptoms Kwashiorkor In children; general body weakness, pot belly, brown hair, loss of appetite, stunted growth, cracked skin around the ears and mouth and swollen legs, hands and feet.