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Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
Bio review nutrients
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Bio review nutrients

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Our review lesson on nutrients

Our review lesson on nutrients

Published in: Education, Business, Technology
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Transcript

  1. Nutrients Review Lesson 101
  2. Types of nutrients Nutrients
  3. Types of nutrients Nutrients Proteins Fats Carbohydrates Minerals Vitamins Water
  4. Why do we need nutrients? • For energy to do work (fats and carbohydrates) • To help repair worn out cells and help in growth and development (proteins)
  5. Protein Structure
  6. Protein Structure •23 different types •Contains Nitrogen, Carbon, Oxygen and Hydrogen Amino acids •Long chains of amino acids combined together Polypeptides •There are 4 levels of proteins Proteins
  7. Fats Structure
  8. Fats Structure Fats 3 Fatty acids and 1 glycerol
  9. Fat molecule Glycerol Fatty acid Fatty acid Fatty acid
  10. Types of Carbohydrates Carbohydrates
  11. Types of Carbohydrates Carbohydrates Monosaccharide Glucose Fructose Disaccharide Sucrose Maltose Polysaccharide Starch Cellulose Glycogen
  12. Structures General term Carbohydrates Starch Cellulose Glycogen
  13. Structures PolysaccharideDisaccharideMonosaccharideGeneral term Carbohydrates Glucose Maltose Starch Cellulose Glycogen Condensation Hydrolysis
  14. Food tests: Fats Fats Solution remains clear Cloudy white emulsion formed Negative Ethanol emulsion test Positive Ethanol emulsion test
  15. Food tests: Fats Fats
  16. Food tests: Proteins Proteins Solution remains blue Solution turns purple Negative Biuret test Positive Biuret test
  17. Food tests: Reducing sugars (monosaccharides and maltose) Reducing sugars Solution remains blue Green/yellow/o range/red precipitate forms Negative Benedict’s test Positive Benedict’s test
  18. Food tests: Starch test Starch Remains brown Turns blue- black Negative Iodine test Positive Iodine test
  19. Water Properties Water property High latent heat of vaporisation High specific heat capacity Water expands when it freezes Water is a universal solvent Water has strong cohesive forces of attraction Observations You feel cooler when you sweat as sweat evaporates Water remains cool despite a hot weather Coke bottles will burst in the freezer Our body has 70% water Water droplets remain spherical

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