Download - 5 Animal Nutrients
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5 Animal Nutrients5 Animal Nutrients
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The Body Owner’s Handbook by Nick Arnold
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Topic Outline1. Biochemistry
a. Macromolecules
2. Carbohydrates2. Carbohydratesa. Definitiona. Definitionb. Classificationb. Classificationc. Formation of glycosidic bondc. Formation of glycosidic bondd. Test for reducing, non-reducing sugars and d. Test for reducing, non-reducing sugars and starchstarche. Principle source and dietary importance of e. Principle source and dietary importance of carbohydrates and fibrecarbohydrates and fibre
3. Proteins 4. Fats5. Role of the liver in the metabolism of glucose and amino acids6. Vitamins C and D 7. Minerals (calcium and iron) 8. Balanced diet 9. World food supply problems
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Internet sites
1)http://www.biologylessons.sdsu.edu/classes/lab6/lab6.html - general overview of chemicals of life
2)http://web.mit.edu/esgbio/www/lm/lmdir.html - structure and function of chemicals of life
3)http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/foodborne.html - Food-borne diseases
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THE NEED FOR FOOD
1. For growth
- synthesis of new protoplasm, cells and tissues
2. For repair or replacement of worn and damaged tissues
- replace red blood cells, skin
- repair wounds
3. As a source of energy
- Energy store in food is called potential chemical energy
- Released and used for:
chemical reactions that build complex molecules
activities, eg movement (kinetic energy), heartbeat
maintenance of body temperature (mammals, birds)
4. To maintain health and prevent deficiency diseases
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Taking in useful substances = feeding or nutrition
A FOOD CHAIN
Nasty Nature by Nick Arnold
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THE WAY PLANTS FEED:
Simple inorganic substances (CO2, H2O, minerals)
taken in by plants
Built up to complex organic materials (sugars)
AUTOTROPHIC NUTRITION = plants can make their own food via photosynthesis
THE WAY ANIMALS FEED:
They feed on organic substances originally made by plants.
This is called HETEROTROPHIC NUTRITION
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CONDENSATION – process whereby simpler substances built up to form a more complex substance by the removal of a water molecule.
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HYDROLYSIS – process whereby complex substance is broken down into simpler substances by the addition of a water molecule.
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COMPONENTS OF FOOD
3 main components: nutrients, fibre, water
NUTRIENTS: chemical substances in food that nourish the body, i.e. provide energy and materials required
5 groups of nutrients:
- Carbohydrates, fats, proteins
required in large quantities
supply energy and materials to make new protoplasm
- Minerals, vitamins
required in smaller quantities
maintain normal metabolism, no energy value
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BIOCHEMISTRY (The study of chemicals in living
organisms)
Water1 . s m a ll M W
2. m o le c u le s in te ra c t w ith hyd ro ge n bo nds
C arbohydrates P rote ins L ipids N uc le ic ac ids
P olymers1 . la rge M W
2. un its o f m o no m e rs
3 . c o nde ns a tio n rx n
B ioc hemic als
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Macromolecules Giant molecules made from many repeating units
Polymers made up of basic units called monomers
Four types of macromolecules/ polymers:
1) PolysaccharidesPolysaccharides - made up of monosaccharides
2) Fats - made up of fatty acids and glycerol
3) ProteinsProteins - made up of amino acids
4) Nucleic acidsNucleic acids - made up of nucleotides
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2. Carbohydrates
http://opbs.okstate.edu/~Blair/Bioch2344/Chapter10/Chapter10.htm#Anchor-D-Fructose
a. Definition
- Substances that contain the elements carbon, hydrogen and oxygen.
- General formulae: CnH2nOn
- The ratio of hydrogen to oxygen is 2:1
- Carbohydrates are made up of monosaccharides.
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b. Classification Carbohydrates are classified into
monosaccharides, disaccharides and polysaccharides.
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Monosaccharides
Greek monos means single and sacchar means sugars
Common simple sugars have six carbon atoms
glucose - found in all animals fructose - found in plants but uncommon in
animals galactose - formed when milk sugar is
digested
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galactose
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Disaccharides Complex sugars Made up of twotwo molecules of simple sugars
(monsaccharides) Formed by condensationcondensation reaction and
involved the loss of a single water molecule Resultant bond formed between the two simple
sugars is called glycosidic bond Hydrolysis is the reverse of condensation where
water is added to break a disaccharide into its constituent monosaccharides.
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Sucrose- made up of glucose and fructose Found in cane sugar, sugar beet and carrots
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Maltose - made up of two molecules of glucose Found in malted cereals, barley grains, and
sprouted grains Formed in the partial digestion of starch
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Lactose - made up of glucose and galactose Found in milk
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Polysaccharides Macromolecule; polymers made up of several
hundred to several thousand monosaccharides linked by glycosidic bonds.
Process of joining the monosaccharides is called polymerisation
Two classes of polysaccharides: Storage polysaccharides (starch and glycogen) -
when hydrolysed/ broken down, supply sugars to cells for energy production
Structural polysaccharides (cellulose) - building materials for structures that protect cells or even whole organisms.
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Starch Made up of up to 200 glucose
molecules condensed together Found in cereals, potato, tapioca Not formed and stored in animals but in
plants When starch is hydrolysed by amylase,
maltose is formed. Maltose is hydrolysed by maltase to form glucose.
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Glycogen
Made up of glucose molecules condensed together and are highly branched
Storage form of carbohydrate in animals, stored in liver and muscle cells of mammals
When glucose is needed, glycogen is converted to glucose by hormones (glucagons)
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unbranched branched
extensively branched
Biology by Campbell, Reece & Mitchell
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Starch and glycogen are ideal storage materials:
- They are insoluble in water, so does not change the osmotic pressure in the cell.
- They are large molecules, so cannot diffuse through cell membrane.
- They can be hydrolysed to glucose.
- They have compact shapes, so occupy less space.
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Cellulose Made up of glucose molecules
condensed together Main component of plant cell wall to
prevent the bursting of plant cells and keep the cells turgid
Inert and few animals can digest itUsed to make cotton goods and a constituent of paper.
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STRUCTURAL FUNCTIONSTRUCTURAL FUNCTION
Parallel arrangement of unbranched cellulose molecules
Biology by Campbell, Reece & Mitchell
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Since both starch and cellulose are made of glucose units joined together, why then only starch can be digested in our bodies but not cellulose?
STARCH
CELLULOSE
Biology: Principles and Processes by Roberts, Reiss & Monger
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c. Formation of glycosidic bond A condensation reaction which
involved the loss of a water molecule
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Glucose + Fructose Sucrose
Condensation (water lost)
Hydrolysis (water added)
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Test for reducing sugarsName of test: Benedict’s solution Test
Benedict’s solution = copper (II) sulphate in an alkaline solution (blue) Method: 1. Add 2cm3 of reducing sugar into a test tube.2. Add an equal volume of Benedict’s solution.3. Shake and boil in a boiling water bath for
2 - 3 minutes.
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NB:Water level in water bath must always be above the solutions in the test tubes
Precautions to take when comparing samples
1) Same volume of Benedict's reagent
2) Same duration of heating time (3 mins) and
3) Same volume of sample used.
4) Place tubes into water bath only after the water in water bath
has boiled
Test for reducing sugarsTest for reducing sugars
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Results:
A brick-red precipitate will be formed.
Soluble blue copper (II) sulphate is reduced by reducing sugar to form insoluble copper (I) oxide which is a brick-red precipitate
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Principle of the test
Glucose is a reducing sugar. Cu2+ ions (blue) are reduced to brick-red (Cu2O) precipitate.
The colours obtained can therefore range from
blue
green
Yellow
orange
brick-red
Colour and amount of precipitate gives a rough estimate of amount of reducing sugars present
It is a semi-quantitativesemi-quantitative test.
increasing concentration of reducing sugars
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Blue, clear
Green, opaque
Orange, opaque
Brick-red opaque
Blue, clear
Increasing concentration of reducing sugarsControl
Control
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Remained clear, blue
Remained clear, blue
Red, cloudy
Dark red, opaque
Green, cloudy
Qty of RS: 4>2>5>1,3Qty of RS: 4>2>5>1,3
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Sensitivity of Benedict’s Test
0.001% - Remained clear, blue0.01% - Slightly cloudy, blue0.1% - Slightly cloudy, red ppt
in blue solution, 1% - Opaque, orange-red 10% - Opaque, reddish brown
(Different amounts of glucose)
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Test for non-reducing sugarsName of test: Non-reducing sugar Test Not a specific test for non-reducing sugars. Based on inability to give a positive result in
Benedict’s solution test. The non-reducing is then hydrolysed by boiling with
dilute hydrochloric acid to break down the non-reducing sugars into its monosaccharides.
The mixture is then neutralized/ made alkaline before performing the Benedict’s solution test.
Thus a non-reducing sugar is said to be present when it shows a negative Benedict’s solution test and a positive test after hydrolysis.
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Method:
1. Add 2cm3 of non-reducing sugar into a test tube
2. Add 1cm3 of dilute hydrochloric acid.
3. Boil the mixture for 1 minute.
4. Cool
5. Carefully neutralize with sodium hydrogen carbonate (check with ph paper) – be careful because vigorous effervescence may occur
6. Carry out Benedict’s solution test.
Results:
A brick-red precipitate will be formed.
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Note that in Tube 3, sucrose did not reduce the copper ions in the Benedict's solution. It remained blue and clear.
Non-reducing sugars (eg, sucrose)Non-reducing sugars (eg, sucrose)
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Test for starchName of test: Iodine starch Test Iodine solution or iodine in potassium iodide
solution Method: 1. Add 2cm3 of 1% starch solution into a test
tube2. Add a few drops of iodine/ KI solution3. Or add a few drops of iodine/ KI solution to
the solid form of starch
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Results:
A blue-black colouration is formed.
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Potato stained with I/KI X 100
Potato stained with I/KI X 200
Starch granules
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Onion stained with I/KI X 100 - The nuclei of these cells are light brown in this photograph. The numerous starch granules seen in potatoes are absent.
The same test when done with onion epidermis.
100x magnification
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Principle source and dietary importance of carbohydrates and fibre
http://www.nutramed.com/nutrition/carbohydrates.htm - detailed descriptions of carbohydrates and fibre in diet
http://www.americanheart.org/presenter.jhtml?identifier=4471
Principle source of carbohydrates and fibre Carbohydrate intake should come mainly from
complex carbohydrates - vegetables, fruits and grains - rather than the simple carbohydrates found in sugars. Complex carbohydrates add more fiber, vitamins and minerals to the diet than foods high in refined sugars. Foods high in complex carbohydrates are usually lower in calories, saturated fat and cholesterol. The American Heart Association recommends 25-30 grams of fiber per day.
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Balanced Food pyramid
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Which foods are sources of complex carbohydrates?
Starches - Flour, bread, rice, corn, oats, barley, potatoes, legumes, fruits and vegetables
Fiber - Insoluble: whole-wheat breads and cereals, wheat bran, cabbage, beets, carrots, Brussels sprouts, turnips, cauliflower and apple skin (pectin)
Fiber - Soluble: oat bran, oats, legumes, citrus fruits, strawberries, apple pulp, psyllium, rice bran and barley
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Which foods are sources of simple carbohydrates? Sucrose - Table sugar, brown sugar, confectioners sugar, raw
sugar and turbinado Glucose - Dextrose, corn syrup and glucose syrup Fructose - Fruits, vegetables and honey High fructose corn syrup - Liquid sweetener that contains 42-
90 percent fructose Honey - Made up of glucose, fructose and water Sugar alcohols - Sorbitol, mannitol, xybitol Lactose - milk and milk products Maltose, dextrose - cereals and some baked goods
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Dietary importance of carbohydrates – Main source of energy– To form supporting structures eg cellulose
cell walls in plants– To be converted to other organic compounds
such as amino acids and fats– For the formation of nucleic acids (DNA)– To synthesize lubricants eg mucus which
consists of a carbohydrate and a protein– To produce the nectar in some flowers.
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DIETARY FIBRE (ROUGHAGE)
- Cell walls of plants consist mainly of cellulose
- No enzymes to digest cellulose
- Cellulose is not absorbed into the bloodstream
- Reaches the large intestine (colon)
- Undigested part of diet = fibre or roughage
- Egested in the faeces
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Functions of fibre
1. Fibre prevents constipation.
Fibre + bacteria add bulk to contents of colon
Help it to retain water
Softens the faeces
Reduces time for undigested residues to pass out
2. Fibre helps peristalsis.
Peristalsis moves food along digestive tract
Harder, indigestible food stimulates muscles to contract more than soft food
Sources: fruits, vegetables, bran, wholemeal bread
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In short…..
Biology by Jones & Jones