food chemistry
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Food Chemistry. Chapter 17 in Green / Damjii F.1: Food Groups. Homework. Read F1 – Food Groups - pp. 475-476 Do Qs 1-6 (on p 490) and/or take notes on the sections Participate in interactive lecture in class and take study notes. F.1: Food Groups. - PowerPoint PPT PresentationTRANSCRIPT
Food Chemistry Chapter 17 in Green / Damjii
F.1: Food Groups
Homework
• Read F1 – Food Groups - pp. 475-476• Do Qs 1-6 (on p 490)
and/or take notes on the sections• Participate in interactive lecture in class and
take study notes
F.1: Food Groups
• F.1.1: Distinguish between a food and a nutrient
Food
• Any substance we deliberately take into our mouths and swallow.
• Any natural or artificial material intended for human consumption
• Contains one or more nutrients
Nutrient
Component of food that is used by the body to • provide energy• Aide in growth and/or repair of tissue
A lack of these nutrients may cause • malnutrition
Major Nutrients
• Lipids• Carbohydrates• Proteins
Other Nutrients
• Vitamins• Minerals• Water
F.1: Food Groups
• F.1.2: Describe the chemical composition of lipids (fats and oils), carbohydrates, and proteins.
Major Nutrient - Lipids
Fats and Oils are…• Source of Energy• Vital in constructing cell membranes
Major Nutrient - Lipids• Contain C, H, O• Esters of glycerol and 3 fatty acids– Aka triglycerides
http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/images/fig_pg9.gif
Triglycerides“R” group can be…• SATURATED (no double or triple bonds)
– Tend to be SOLIDS at room temperature– Tend to come from animal products– “Fat”
• Unsaturated (has one double or triple bond)– Tend to be LIQUIDS at room temperature– Tend to come from plant material– “Oil”
• Polyunsaturated (has multiple double or triple bonds)
Nature of “R” group determines physical and chemical properties.
Which of these lipids is saturated?
Unsaturated? Polyunsaturated?
A
B
C
Which of these lipids is saturated?
Unsaturated? Polyunsaturated?
http://wpcontent.answers.com/wikipedia/commons/thumb/b/be/Fat_triglyceride_shorthand_formula.PNG/220px-Fat_triglyceride_shorthand_formula.PNG
http://www.biology.lsu.edu/introbio/Link2/triglyceride.gif
http://www.chm.bris.ac.uk/motm/ethylacetate/triglyceride.gif
Citations for images on previous slide
What about this one?
http://www.bio.miami.edu/~cmallery/150/chemistry/c4x5fatmolecule.jpg
Which of these lipids is saturated? Unsaturated?
Polyunsaturated?
Major Nutrient - Carbohydrates
Carbohydrates are…• Source of Energy• Vital in cell construction
Major Nutrient - Carbohydrates
• Empirical Formula = CH2O
Major Nutrient - Carbohydrates
• Simple Carbohydrates • Monosaccharides = (CH2O) n>2 = simplest
carbohydratesEx: Glucose
fructose
Major Nutrient - Carbohydrates• Disaccharide – formed from condensation of 2
monosaccharides.
Major Nutrient - Carbohydrates• Polysaccharides – formed from condensation
of many monosaccharides.Starch
Major Nutrient - ProteinsProteins …• build up, maintain, and replace tissues
(muscles, organs, imunne system) in your body • Primary component in hair and nails• make enzymes, hormones, and other body
chemicals• building block of bones, muscles, cartilage, skin,
and blood.
Major Nutrient - Proteins• Contain C, H, O, and N…
– And some contain P and S• Are polymers of amino acids• 22 important amino acids
– 13 body makes, 9 are “essential”
Major Nutrient - Proteins
Major Nutrient - Proteins
The R groups represent side chains of the amino acids involved and can be the same or different.
Food Chemistry Chapter 17 in Green / Damjii
F.2: FATS AND OILS
• Read F2 – Fats and Oils - pp. 476-477• Do Q 7-11• on p 491
Homework (Done in advance!)
F.2: Fats and Oils• F.2.1: Describe the difference in structure
between saturated and unsaturated (mono- and poly-unsaturated) fatty acids
Remember… 3 molecules of fatty acids react with 1 molecules of glycerol to form a lipid
F.2: Fats and Oils• F.2.2: Predict the degree of crystallization
(solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and in industry.
F.2: Fats and Oils• Melting point and hardness (degree of
crystallization) depend on– Length of hydrocarbon chain
• Longer chain = greater molar mass = more vdW forces = higher mp
– Degree of unsaturation• More double bonds = crooked chains = less contact =
fewer vdW forces = lower mp
– Cis or trans conformation• more cis = more crooked chains = less contact = fewer
vdW forces = lower mp• more trans = less crooked chains = more contact = more
vdW forces (compared to cis) = higher mp
Triglycerides• SATURATED (no double or triple bonds)– Tend to be SOLIDS at room temperature– Tend to come from animal products– “Fat”– Examples:• Coconut oil• Butter • lard
Triglycerides• Unsaturated (has one double or triple bond)
– Tend to be LIQUIDS at room temperature– Tend to come from plant material– “Oil”– Examples
• Olive oil• Canola oil• Peanut oil
• Polyunsaturated (has multiple double or triple bonds)– Example
• Sunflower oil• Corn oil• Fish oil