3.3 Chemistry of food Flashcards
Main food sources making up cell
carbohydrates, lipids and proteins
What do carbohydrates do
Provide us with fuel
What chemical elements do carbohydrates contain
Carbon, hydrogen and oxygen
What are simple sugars
small carbohydrate units
What are complex carbohydrates
long chains of simple sugar units bonded together
Simple sugar examples
glucose and sucrose
Complex carbohydrates examples
starch and cellulose
Carbohydrates examples
bread, potatoes and pasta
What can carbohydrates be used forin plants
support material in plants, broken down and used in cellular respiration
What can protein be used for
structural components such as muscles and tendons, act as antibodies, act as enzymes (which act as catalysts), hormones such as insulin
Where is protein found inn the body
tissues, bone, skin, hair, muscles
What chemical elements are proteins made of
carbon, hydrogen, oxygen and nitrogen
Examples of protein in food
fish, pulses and cheese
What are protein molecules made up of
amino acids
How are amino acids made up
folded, coiled, twisted to make 3d shapes, that enable other molecules to fit into protein
What are the bonds in proteins in the 3d shapes
Sensitive to temperature and pH, and can easily be broken.
Glucose - Colour change and test
Benedict, Blue - orange/brick red
Starch- Colour change and test
Iodine, Reddy brown to blue-black
Protein -Colour change and test
Biuret, pale blue to purple
Fats
Ethanol - clear to white layer on top
Fats (Sudan III)
Orange to red
