Csec Biology SB O2.6

SECTION 3: LIFE PROCESSES AND DISEASE
GENERAL OBJECTIVE: SPECIFIC OBJECTIVES:

4. Understand that nutrition is the Identify and describe carbohydrates, lipids
means by which living organisms and proteins as food substances.
obtain their energy and material
5. State the chemical and physical
requirements, and this occurs in
properties of different food
different ways;
substances.
Content:
Introduction
Energy is required for all life processes. Carbohydrates, proteins, and lipids provide the energy
for life processes. These can be obtained from the food we eat. The energy is stored in the
chemical bonds of their molecules, and it is released during cellular respiration.
Carbohydrates
 Compounds containing carbon hydrogen and oxygen only.
 When it reacts with oxygen, energy is released and water and Co2 is formed.
o This rxn takes place slowly inside the cells.
o Energy is released in a controlled manner to be used by cells.
 Examples of Carbohydrates are sugars, starched and cellulose.
Sugars
 Simple sugars include glucose and fructose.
o Both have the same formula, C6H12O6, atoms arranged differently.
 Six of the atoms form a ring. Sugars with one ring are called monosaccharides.
 Simple sugars are soluble as they dissolve in water, and they are sweet.
 Two molecules of glucose form maltose and glucose and fructose combine to create
sucrose (table sugar), which are both disaccharides.
 Maltose and Sucrose are complex sugars. They are soluble in water and taste sweet.
Condensation And Hydrolysis
When organic molecules join together, a condensation rxn occurs. In this rxn a water molecule
is released. Organic molecules can be broken down by hydrolysis. This involves the splitting
chemical bonds by the addition of water.
Starch, glycogen and cellulose
 Starch is a stored food substance in plant cells.

 Glycogen is a stored food substance in animal cells.
 Cellulose is the name given to fibers in the walls of plant cells.
 These compounds are referred to as polysaccharides as their molecules contain hundreds
of sugar rings.
Lipids
 These are fats and oils made of carbon, hydrogen and oxygen.
 Most are solid at room temperature while most oils are liquid at room temperature.
 These are not soluble in water.
 These are a mixture of compounds of glycerol and fatty acids.
 Saturated fats have only single bonds between the carbon atoms in their fatty acids.
 Monounsaturated fats have one double bond between the carbon atoms in their fatty
acids.
 Polyunsaturated fats more than one double bond per molecule
Proteins
 These are compounds with carbon, hydrogen, oxygen, nitrogen and sometimes sulfur or
phosphorus.
 They are important because
o Make new tissues – grow and repair damaged tissue
o Enzymes are proteins – speed up some of the rxns in living organisms.
o Hormones are proteins which control the activities of organisms.
o Proteins can be oxidized during respiration to provide energy.
 Every protein molecule is made up of long chains of amino acids. There are 20 amino
acids with the general formula below.
Activity S1 O 7.1 Completed: Yes □ __________ Submitted: □ ___________
a. Which three elements are found in carbohydrates, lipids and proteins?

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b. Write vocabulary list with definitions of the following terms.
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c. In which kind of food would you find the following substances: Frustose, cellulose, sucrose, oil
fat and aminoacids.
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d. What is the main function of proteins.

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SECTION 3: LIFE PROCESSES AND DISEASE

GENERAL OBJECTIVE: SPECIFIC OBJECTIVES:

Starch, glycogen and cellulose

 Starch is a stored food substance in plant cells.

a. Which three elements are found in carbohydrates, lipids and proteins?

d. What is the main function of proteins.

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