Food Chemistry
Food Chemistry: Option F
Food Groups: F.1
Food & Nutrients
Food: any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs.
Nutrients: any substance obtained from food and used by the body to provide energy, to regulate growth, and to maintain and repair the body’s tissues. These include proteins, fats and oils, carbohydrates, vitamins, minerals and water(2cm3).
Lipids (fats and oils: 10%-20%)
Soluble in non-polar solvents. Fats, which are made from the elements carbon, hydrogen and oxygen, provide a more concentrated energy source than carbohydrates. The carbon atoms are less oxidized as the molecules have fewer oxygen atoms in their molecules and so more energy is released when the molecules are completely oxidized to carbon dioxide and water. The fat stored in adipose tissue provides insulation, which regulates the temperature of the body, and protective covering for some parts of the body.
Esters of propane-1,2,3-triol (glycerol) and long chain carboxylic acids, called fatty acids form lipids as follows.
If the three fatty acids in a triglyceride are the same, it is called a simple glyceride; if they are different, it is called a mixed glyceride.The chemical and physical properties of the fat depend on the nature of the fatty acid group R.Fats, which are animal in origin, are solid at room temperature and have saturated R chains with no carbon–carbon double bonds. Oils, which derive from plants and fish, have unsaturated R chains and are liquid at room temperature.
Carbohydrates (60%)
Carbohydrates have the empirical formula Cm(H2O)n.The main function of carbohydrates in our bodies is as an energy source.
Plants are the main source of dietary carbohydrates, which are produced from carbon
Food Groups: F.1
Food & Nutrients
Food: any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs.
Nutrients: any substance obtained from food and used by the body to provide energy, to regulate growth, and to maintain and repair the body’s tissues. These include proteins, fats and oils, carbohydrates, vitamins, minerals and water(2cm3).
Lipids (fats and oils: 10%-20%)
Soluble in non-polar solvents. Fats, which are made from the elements carbon, hydrogen and oxygen, provide a more concentrated energy source than carbohydrates. The carbon atoms are less oxidized as the molecules have fewer oxygen atoms in their molecules and so more energy is released when the molecules are completely oxidized to carbon dioxide and water. The fat stored in adipose tissue provides insulation, which regulates the temperature of the body, and protective covering for some parts of the body.
Esters of propane-1,2,3-triol (glycerol) and long chain carboxylic acids, called fatty acids form lipids as follows.
If the three fatty acids in a triglyceride are the same, it is called a simple glyceride; if they are different, it is called a mixed glyceride.The chemical and physical properties of the fat depend on the nature of the fatty acid group R.Fats, which are animal in origin, are solid at room temperature and have saturated R chains with no carbon–carbon double bonds. Oils, which derive from plants and fish, have unsaturated R chains and are liquid at room temperature.
Carbohydrates (60%)
Carbohydrates have the empirical formula Cm(H2O)n.The main function of carbohydrates in our bodies is as an energy source.
Plants are the main source of dietary carbohydrates, which are produced from carbon