Unit-IV; Professional Sales Representative (PSR).pptx
Chapter 6 (student)
1. Conceptual Map
Types
Autotroph Heterotroph
Diet
Balanced In balance
Humans and
Animals
Digestion
Rodents
Ruminant
Humans
Absorption
and
assimilation
Defaecation
Plants Technology
Production
Processing
Macronutrient Micronutrien
t
Mechanism
Factors
Photosynthesis
Temperature
Photosynthesis
Chemosynthesis
Holozoic
Saprophytism
Parasitism
Hydroponics and
Aeroponics
Selective breeding
Tissue culture
Genetic
engineering
Soil
Management
Biological control
Nutrient
requirement
Light
intensity
Concentration of
Carbon Dioxide
Cooking
Canning
Freezing
Pasteurization
Fermentation
Drying
NUTRITION
2. 6.1 : TYPES OF NUTRITION
A) NUTRITION
2
AUTROTROF
Definition:
Organisms that can synthesis
complex organic compound
from raw simple inorganic
substances using light or
chemical energy.
Definition:
Organisms that cannot
synthesis their own nutrients.
Photosynthesis Chemosynthesis Holozoic Parasite
Definition: Definition:
Example: Example:
Definition: Definition:
Example: Example:
Definition:
Saprophytes
Example:
3. 6.2 :BALANCED DIET
A The Necessity Of A Balanced Diet
1) Definition
B Daily Energy Requirement
1. What is energy ?
3
6. The energy value of:
Carbohydrates = 22.2 kJ/g
Proteins =17.2 kJ/g
Lipid =37.6 kJ/g
3.Energy value = the
amount of heat
generated from the
combustion of one
gram of food
5. Three main energy
providing organic
molecules are lipids,
carbohydrates and
proteins
1.Energy is needed to
perform physical
activities and to sustain
vital functions such as
heartbeat, breathing and
for maintaining body
temperature at 37° C
4. 4.2 joules of
energy are needed
to raise the
temperature of 1g
of water by 1°C
The energy is generated
by the oxidation of
molecules obtained from
food during cellular
respiration.The unit of
energy value is joule per
gram (Jgˉ' ) ENERGY
4. 2) Factors affecting the daily requirement
Daily requirement of energy depends on weight, age, sex and activities
Age, sex and occupation Energy
requirement per
day
Reasons
4
15year
(teenager)
Adult
(moderately
active)
Adult
(Active) man)
5. C Experiment:
1. Determining the energy value in food samples
2. Testing for the presence of starch, reducing sugar, non-reducing sugar, protein
and lipid in food samples.
D Nutrient Content In Food.
Recommend daily intake of energy and nutrient for each target group :-
INDIVIDUL
GROUP
FOOD CLASS /
NUTRIENT CONTENT
REASONS
Pregnant woman
Infants and
children
Teenagers
Athletes
Osteoporosis
Old man
Vegetarian
6.3 : MALNUTRITION
1) Definition of Malnutrition :
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6. 2) Malnutrition will result in:
6.4 : FOOD DIGESTION
Below is the digestive system in humans, labeled the diagram.
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Nutritional effect Treatments
Symptoms
Lacking / excess
Kwashiorkor
Swollen &
bleeding
gums
Obesity
Rickets
Osteoporosis
Diabetes
7. Complete the flow cart below to show the digestion of food
7
Mouth cavity
colon
Mouth cavity
Digestive System of a Human
Esophagus
8. Complete the table below.
Site of
Digestion
Secretion Gland / Organ Enzymes Biochemical Reaction
Mouth Saliva Salivary gland Salivary
amylase
Starch +water--------- maltose
Stomach
Gastric juice Gastric glands Rennin caseinogen + water ------- casein
pepsin Protein + water -------polypeptide
Hydrochloric
acid
1) Helps to kill bacteria in the food
2) Creates an acidic condition (pH 1.5 – 2.0) which is optimal for
the action of enzymes in the stomach.
Duodenum Bile
Pancreatic
juice
Liver
Pancreas
-
Pancreatic
Amylase
Trypsin
lipase
Emulsification of lipids
Starch + water ------- maltose
polypeptide + water ------peptides
Lipid droplets + water ------- fatty
acid + glycerol
Small
intestine
(ileum)
Intestinal juice Intestinal
glands
Maltase
Lactase
Sucrase
Erepsin/
peptidase
Lipase
Maltose + water ------- glucose
Lactose + water ------- glucose +
galactose
Sucrose +water ------ glucose +
fructose
Peptides + water -------- amino
acids
Lipids droplets + water ---------
fatty acids + glyceroll
8
9. Digestive System In Ruminants And Rodents.
a. Identify and labeled parts of digestive system in ruminants. Explain the digestion of cellulose in
each parts of digestive systems.
1............................................................................................................................................................
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2............................................................................................................................................................
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.
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.
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.
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1
2
3
4
Digestive System Of A Cow
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11. Explain the digestion of food in rodents.
..............................................................................................................................................................
.
..............................................................................................................................................................
.
..............................................................................................................................................................
.
..............................................................................................................................................................
.
..............................................................................................................................................................
.
..............................................................................................................................................................
.
Example of rodents are : ______________, __________________
6.5:ABSORPTION AND ASSIMILATION OF DIGESTION FOOD
The parts of the digestive system involved in the absorption of digested food
is .........................................
The adaptive characteristic of the digestive system related to absorption are:
1. The epithelial lining is only one cells thick
2. The epithelial cells of microscopic projection called microvilli, this will increase the surface
area available for absorption
3. Each villus also has a network of blood capillaries and a lymphatic vessel called a lacteal
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12. DRAW AND LABEL THE STRUCTURE OF A VILLUS
Content of nutrients in
the lumen of ileum
A)
* Simple sugar
* Amino acid
* Mineral salt
* Vitamin B,C
B)
* Fatty acid and
glycerol
* Vitamin A,D,E,K
12
13. VILLUS
Lacteal
Fatty acid + glycerol
= droplet of lipid
Pass
through
Blood Capillary
Lymphatic
capillaries
Thoracic duct and
right lymphatic duct
Right and Left
Subclavian Veins
Portal hepatic vein
Liver
Facilitated diffusion
1. Simple sugar
2. Amino acid
Active Transport
1. Mineral Salts
1
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14. Assimilation Of Digested Food
Definition of:
1. Assimilation:
2. Detoxification:
Synthesis of
protoplasm
Protein plasma
Cellular respiration
Glucose
GlycogenKidney
Ammonia
Hepatic portal vein
Small intestine
Carbohydrates , protein, lipid
Glucose, amino acids
Assimilation
When its needed
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15. 1.From the diagram above complete the labeling and explain how the assimilation process
happens in the liver.
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6.6: RORMATION OF FAECES AND DEFAECATION.
Refer to the diagram discuss the formation of faeces and defaecation
1.Undigested food that consist of mainly ................. and......................................such
as................................... dead cell and dead bacteria is not absorbed in the small intestine. It is
channeled to the large intestine by peristalsis.
2. In the colon, absorption of water occurs. As a result of water absorption, undigested food
residues harden to become ...........................Which is stored in the .............................temporarily.
3.When the .................... is full , its muscular wall will contract to excrete the faeces through anus.
This process is called ..................................................
4.There are some friendly bacteria that live in our colon. These bacteria can act on undigested food
residue to produce ...................... and ....................... These vitamins are absorbed into the blood
for use by body cells.
5................................ are indigestible. As such, they help to increase the bulk of faeces and
aid ....................................
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16. 6.7 : EVALUATING EATING HABITS.
Health Problems Related To Eating Habits.
Health Problem Cause Symptoms
1.Gastritis
2.Obesity
3.Anorexia nervosa
4.Bulemia
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18. 6.9 MACRONUTRIENTS AND MICRONUTRIENTS
MINERAL ELEMENTS
MACRONUTRIENT MICRONUTRIENT
Mineral
element
Functions Effect of deficiency Mineral
element
Functions Effect of deficiency
Carbon(C)
Hydrogen(H)
Oxygen(O)
Boron(B)
Nitrogen (N) Molybdenum
Phosphorus
(P)
Zinc(Zn)
Potassium
(K)
Manganese
(Mn)
Calcium
(Ca)
Copper (Cu)
Magnesium
(Mg)
Ferrum (Fe)
MACRONUTRIENTS MICRONUTRIENTS
• Needed by plants in larger quantities • Needed in smaller quantities
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20. 6.10 UNDERSTANDING PHOTOSYNTHESIS
A) HISTORY OF DEVELOPMENT
Scientist/Year Discovery Experiments
Van Helmont Exp:
To investigate plant nutrition
Conclusion:
The growth of plants is due to water and
not because of the soil
Joseph
Priestly
& Jan
Ingenhouse
1772
Exp::
To show that plants liberate oxygen
when exposed to sunlight
Conclusion:
The growth of plants is due to water, not
soil.
Plants produce oxygen during
photosynthesis
Robert Hill
1937
Exp:
To show that chloroplasts that are
placed in water containing hydrogen
acceptor molecules (potassium ferry
oxalate) produces oxygen.
B) THE REQUIREMENTS OF PHOTOSYNTHESIS AND ITS PRODUCTS
1. Plants absorb water and carbon dioxide and converts them into complex organic compounds
such as glucose in the leaves by photosynthesis.
sunlight
carbon dioxide + water Glucose + water
chlorophyll
2. Experiments on photosynthesis:
a. Activity 1 ( the requirement of carbon dioxide in photosynthesis)
Problem statement: What are the requirements of photosynthesis?
Hypothesis: Carbon dioxide is necessary for photosynthesis
Materials: A plant in a flower pot ,soda lime in small beaker, colorless and translucent
plastic bag, an iodine solution in a dropping bottle, ethanol , large rubber
Initial final
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21. band / string ,beaker 250 ml, boiling tube, Bunsen burner, tripod stand ,wire
gauze and white tile.
Procedure : 1) Place the plant in a dark place for 2 days to destarch the leaves
2) Cover the plant with transparent plastic bag and place a beaker of soda lime in the
plastic bag.
3) Expose the plant to sunlight for several hours
4) Pick one leaf from the plant and carry out iodine test .
5) Record your observation
Discussion:
1) Why is the starch absent in the leaf after the plant is kept in the dark for two days?
2) Suggest one control experiment .
3) Predict what would happen to the plant when it is covered by plastic bag with soda
lime inside.
4) Make an inference based on the observations in the experiment.
Conclusion:
Does the result of the experiment support the hypothesis? Give your reasons.
b. Activity 2 ( the necessity of light in photosynthesis)
Problem statement : Is light necessary for photosynthesis?
Hypothesis: Light is necessary for photosynthesis.
Material: A potted plant ,scissors, Aluminium foil, iodine solution in a dropping bottle,
ethanol ,beaker 250 ml, boiling tube ,Bunsen burner ,tripod stand ,paper
clips, wire gauze and white tile.
Procedure :
1) Place the plant in a dark place for 2 days to destarch the leaves.
2) Take one healthy leaf and cover part of it with aluminium foil . Hold the aluminium
foil on the leaf with paper clips as shown in the Figure.
3) Make a sketch on a piece of paper to show the covered part of the leaf.
4) Expose the plant to light for several hours.
5) Remove the leaf from the plant and carry out iodine test.
6) Record your observation.
Discussion:
21
22. 1) Observe changes in the leaf surface, if any after iodine test is carried out. Is there
any difference between the covered part of the leaf and the rest of it which is
exposed to the light?
2) Is control experiment necessary? Explain the set up of the control experiment.
Conclusion:
Does the result of the experiment support the hypothesis? Give your reasons.
c. Activiy 3: ( the necessity of chlorophyll in photosynthesis)
Problem statement: Is chlorophyll necessary for photosynthesis?
Hypothesis: Chlorophyll is necessary for photosynthesis
Materials: A plant with variegated leaves, scissors, iodine in dropping bottle, ethanol,
beaker 250 ml, boiling tube , Bunsen burner, tripod stand, wire gauze and
white tile.
Procedure :
1) Make a sketch of the variegated leaf and show clearly the green and the non-
green parts of the leaf.
2) Expose the plant to light for several hours.
3) Pick the leaf and carry out iodine test.
4) Record your observation
5) Carry out a suitable control experiment.
Discussion:
1) Identify the role of chlorophyll in the leaf.
2) How are you going to control the other variables that might has the effect on the
experiment.
3) What is the possible inference of the experiment based on the observations?
Conclusion:
Does the result of the experiment support the hypothesis. Give reasons.
d. Activity 4( The presence of starch in leaf as a result of photosynthesis)
Problem statement: …………………………………………………………………..
Hypothesis: ……………………………………………………………………………
……………………………………………………………………………
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23. Apparatus /Materials: ………………………………………………………………..
…………………………………………………………………………..
…………………………………………………………………………..
Procedure :
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
Discussion:
1) Why one leaf is kept in a dark place while the other is exposed to light?
2) Are any differences in the observations for both leaves?
3) Make an inference based on the experiment.
Conclusion:
………………………………………………………………………………………...
3.Based on the experiments above , it is found that plant requires carbon dioxide and water to
produce glucose and liberates oxygen, in the presence of light and chlorophyll. Excess
glucose is stored in the form of starch in storage organs.
4. The equation of photosynthesis :
23
24. light
6CO2 + 6 H2O C6H12O6 + 6O2
chlorophyll
5. Structure and function of leaf :
STRUCTURE ADAPTATION
1) Leaf Lamina • Thin and wide / (high SA/V ratio) to enable
………………
..........................................................................................
..........................................................................................
• Mosaic arrangement of leaves to
enable ........................
…………………………………………………………………….
……………………………………………………………………..
2) Leaf veins • Situated at ……………………………..and branched out
to …………………………………………………….
• ……………..and …………….are found in the veins.
• Xilem transports …………….and ……………………….
from………………………………………………………
Cross section of dicot . leaf
phloem
stomata
P
Guard cell
Variegated leaf
Non-green
region Green region
24
25. • Phloem transports ……………………synthesized in the
leaf to …………………………………………
3) Epidermis • Consists of upper epidermis and ……………….
……………. It serves a ……………………….layer
• Epidermal cell has no …………………..and therefore
permits light to penetrate into mesophyll tissues.
• Outer surface of epidermis is covered by
……………..which is …………………….
• It protects leaf from ......................................................
4) Stomata • Found abundantly at the .................. surface of leaf.
• Its opening is controlled by …………....................
Exchange of ……………..and ……………… ……………
gas during photosynthesis and respiration takes place
through ………………
5) Palisade
mesophyll
• Elongated cells with many ……………..inside ,
…………. to leaf surface for more and efficient
……………………..
6) Spongy
mesophyll
• Irregular shape, loosely arranged beneath the palisade
mesophyll with many …………… ………….. It contains
many ………………..for photosynthesis.
6. Plant adaptation in favour of photosynthesis at different habitats.
Floating Aquatic
plants
Eg…………………..
Adaptations:
• Stomata are found at the
…………….. surface of leaves for
……………………
• Cuticle layer at the ………………..
surface helps to avoid ……………………
• Palisade mesophyll has
……………….. chloroplasts for
Adaptation:
• Stomata
……………………………………..
• Absorption of CO2 takes place
……………
Submerged aquatic
plants
Eg. Hyrylla sp.
Adaptation:
• Have ……………… leaves to
…………….. the rate of transpiration
• Sacculent stem with ………………
stomata to
………………………………………..
• Many chloroplasts in ………………….
For photosynthesis.
Xerophyte plants in
desert region
Eg. Cactus
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26. 6.11 THE MECHANISM OF PHOTOSYNTHESIS
1. Complete and label the chloroplast structure below.
The mechanism of photosynthesis occurs in two stages i.e light reaction and dark reaction.
Light reaction
(photolysis of water )
Dark reaction
(reduction of carbon dioxide)
24OH-
- 24e-
24 OH
24 H
(hydrogen atom)
6CO2 + 24H 6(CH2O)+6H2O
6(CH2O) C6H12O6
24OH-
- 24e-
24 OH
24OH 12H2
O + 6O2
24 H2O 24 H+
+ 24OH-
chloroplast
26
27. • Chlorophyll molecules absorp light energy,
becomes excited and release high energy
electrons (this occures in grana ) which is later
on converted to ATP.
• At the same time, water molecules in
chlorophyll dissociates forming hydrogen ions
and hydroxyl ions
• Hydrogen ions combine with electrons to
form hydrogen atoms
• Hydrogen atoms thus formed later enters
the dark reaction in stroma.
• Hydroxyl ions releases its electron to form
hydroxyl molecule
• The electrons is accepted by chlorophyll
molecules that had lost their electrons earlier.
• Hydroxyl groups finally form water and
releases oxygen.
• The reaction takes place in
stroma. Hydrogen atoms produced
during light reaction reduces
carbon dioxide to form glucose.
• The reduction of carbon dioxide
in stroma is catalysed by enzymes
and requires energy from ATP
( produced during light reaction )
• Units of (CH2O) combine to form
glucose.
• Glucose units are then
condensed together to form starch
which is stored in the leaves.
2. the equation of reaction :
light
6CO2 + 24 H2O C6H12O6 + 6O2 + 18 H2O
chlorophyl
concentration on photosynthesis
6.12 FACTORS THAT ARE AFFECTING THE RATE OF PHOTOSYNTHESIS:
1) The factors are :
i. Carbon dioxide concentration
ii. Intensity of light
iii. Temperature
iv. pH
27
28. ENVIRONMENTAL FACTORS GRAPH
1) The concentration of carbon dioxide
• An increase in carbon dioxide
concentration will increase the rate of
photosynthesis until it reaches
maximum provided that the other
factors / variables are kept constant.
• Light intensity is the limiting factor.
• The reason is , the rate of
photosynthesis is limited by the light
intensity which is unchanged through
out experiment. The photosynthesis
rate will further increase when the light
intensity is raised.
2) Intensity of light ( give explaination)
3) Temperature ( give explaination)
2) The increase in agricultural product in temperate countries ( four seasons )
Explain why provision of ‘ green houses ‘ are significant in four seasonal countries like
those in Europe and northern America compared to tropical countries?
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………
………………………….
…………………………………………………………………………………………………………
…………………………………………………………………………
The effect of CO2 concentration on
photosynthesis
Oncentration of CO2
/ x105
mol/liter
Rateof
photosynthesis
Photosynthesisrate
Light intensity
The effect of light on
photosynthesis
Photosynthesisrate
Temperature/0
C
The effect of temperature on
photosynthesis
28
29. 7.10 THE TECHNOLOGY IN FOOD PRODUCTION
A) THE NECESSITY FOR IMPROVING THE QUANTITY AS WELL AS THE QUALITY OF
FOODS
1) The tremendous increases in population of Malaysia has resulted in the big demand for
more supply of foods and high quality foods to meet the requirement of the peoples in
the country.
2) A lot of efforts has been done to increase the sources of foods to meet the requirement
of the fast increasing population.
B) INCREASING THE VARIETY OF FOOD SOURCES
N
U
T
R
I
T
I
O
N
A
L
C
A
M
P
A
I
G
N
ULAM
/SALADS
MUSHROOMS
FRESH WATER
FISHES
ADVANTAGES
ADVANTAGES
ADVANTAGES
29
30. Methods of
increasing
the Quality
and Quantity
of food
production
in the
country
C) WAYS OF INCREASING THE QUALITY OF FOODS AS WELL AS THE QUANTITY OF
FOOD PRODUCTION IN THE COUNTRY.
2) Direct dispersal of
seedlings for pady
1) Hydroponics and
aeroponics
3) Hybridisation (and
outbreeding)
4) Tissue culture
6) Genetic engineering 5) Land management ( for
farming )
7) Biological control
30
31. D) DEVELOPMENT IN FOOD PROCESSING AND FOOD PRESERVATIONS
METHODS DESCRIPTION OF THE METHOD EXAMPLE
1. COOKING
2. FREEZING
3. CANNING
4. PASTEURISATION
5. FERMENTATION
6. DRYING
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