Study Notes On Plant and Animal Nutrition

Study Notes on Plant and Animal Nutrition
Plant Nutrition
1. Photosynthesis
 Light Reactions: Take place in the thylakoid membranes of chloroplasts.

o Process: Chlorophyll absorbs light energy, which splits water molecules
(photolysis) into oxygen, protons, and electrons. This process generates ATP and
NADPH.
 Dark Reactions (Calvin Cycle): Occur in the stroma of chloroplasts.
o Process: ATP and NADPH produced in the light reactions are used to fix carbon
dioxide into organic molecules, primarily glucose, through a series of enzyme-
controlled reactions.
2. Essential Nutrients for Plants
 Macronutrients: Required in relatively large quantities.

o Nitrogen (N): Essential for protein synthesis, chlorophyll production, and overall
growth.
o Phosphorus (P): Crucial for ATP production, DNA/RNA synthesis, and cell
membrane formation.
o Potassium (K): Necessary for enzyme activation, osmoregulation, and stomatal
function.
o Calcium (Ca): Important for cell wall structure, membrane integrity, and
signaling.
o Magnesium (Mg): Central to chlorophyll molecules, involved in photosynthesis.
o Sulfur (S): Required for amino acid synthesis and protein formation.
 Micronutrients: Needed in trace amounts but vital for specific metabolic functions.
o Iron (Fe): Essential for chlorophyll synthesis and electron transport chain
reactions.
o Manganese (Mn), Zinc (Zn), Copper (Cu), Boron (B), Molybdenum (Mo),
Chlorine (Cl), Nickel (Ni): Each plays critical roles in enzyme activation,
electron transport, or structural components.
3. Food Tests
 Starch: Detected with iodine solution turning from yellow-brown to blue-black.

 Proteins: Identified using biuret reagent, which turns from blue to purple in the presence
of peptides and proteins.
 Lipids: Confirmed with the grease spot test, where lipids leave a translucent mark on
paper.
 Reducing Sugars: Benedict’s solution changes color from blue to brick-red precipitate
upon heating, indicating the presence of reducing sugars like glucose.
Animal Nutrition
1. Food Classes
 Carbohydrates: Provide energy and serve as structural components (e.g., cellulose in

plants, glycogen in animals).
o Sources: Bread, rice, pasta, potatoes, fruits, and vegetables.
 Proteins: Essential for growth, repair, and maintenance of body tissues.
o Sources: Meat, fish, eggs, dairy products, legumes, nuts.
 Lipids (Fats): Provide energy, insulation, and serve as a carrier for fat-soluble vitamins.
o Sources: Butter, oils, fatty meats, avocados, nuts.
 Vitamins: Essential for various metabolic processes and immune function.
o Types: Fat-soluble (A, D, E, K) and water-soluble (B-complex, C).
o Sources: Fruits, vegetables, dairy products, meat, fish.
 Minerals: Important for structural components (e.g., calcium in bones), enzyme function,
and maintaining fluid balance.
o Types: Calcium, iron, potassium, sodium, magnesium, zinc.
o Sources: Dairy products, meat, fish, fruits, vegetables.
2. Digestive Enzymes
 Classes of Enzymes:
o Proteases: Break down proteins into amino acids (e.g., pepsin, trypsin).
o Lipases: Hydrolyze lipids into fatty acids and glycerol (e.g., pancreatic lipase).
o Amylases: Catalyze the hydrolysis of starch and glycogen into simple sugars
(e.g., salivary amylase, pancreatic amylase).
 Functions: Enzymes facilitate the breakdown of complex macromolecules (proteins,
lipids, carbohydrates) into smaller, absorbable units during digestion.
3. Alimentary Tracts of Different Animals
 Herbivores: Have longer digestive tracts adapted for cellulose digestion.

o Ruminants (e.g., cows): Have a specialized stomach (rumen) for fermentation of
cellulose by symbiotic microorganisms.
 Carnivores: Possess shorter digestive tracts with a well-developed stomach and acidic
digestive juices for rapid digestion of meat proteins.
 Omnivores: Display versatile digestive systems capable of digesting both plant material
(cellulose) and animal proteins.
4. Dental Formula and Feeding in Different Animals
 Humans: Dental formula: 2-1-2-3 (Incisors, Canines, Premolars, Molars).

o Incisors: Cut and bite food.
o Canines: Tear and pierce food.
o Premolars and Molars: Crush and grind food.
 Protozoa: Single-celled organisms that ingest food via phagocytosis or absorb nutrients
directly from their environment.
 Mammals: Ingest food through the mouth, where mechanical and chemical digestion
begins. Food passes through the esophagus to the stomach, where digestive enzymes and
acids break it down further. Nutrients are absorbed in the small intestine, and waste is
expelled through the anus.
These detailed study notes cover various aspects of plant and animal nutrition, including food
classes, essential nutrients, digestive enzymes and their functions, characteristics of alimentary
tracts in different animals, dental formulas, and feeding methods in protozoa and mammals.

Study Notes On Plant and Animal Nutrition

Uploaded by

Copyright:

Available Formats

Study Notes On Plant and Animal Nutrition

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Study Notes On Plant and Animal Nutrition

Uploaded by

Copyright:

Available Formats

Study Notes on Plant and Animal Nutrition

 Light Reactions: Take place in the thylakoid membranes of chloroplasts.

2. Essential Nutrients for Plants

 Macronutrients: Required in relatively large quantities.

 Starch: Detected with iodine solution turning from yellow-brown to blue-black.

 Carbohydrates: Provide energy and serve as structural components (e.g., cellulose in

3. Alimentary Tracts of Different Animals

 Herbivores: Have longer digestive tracts adapted for cellulose digestion.

4. Dental Formula and Feeding in Different Animals

 Humans: Dental formula: 2-1-2-3 (Incisors, Canines, Premolars, Molars).

You might also like