Food and Nutrients

Protein - polymer made up of monomers Monomers - Amino Acids Enzyme:protease Found in poultry products Used for growth and tissue repair Found in enzymes Position and number of amino acids determine structure and function of protein There are about 20 different types of proteins Elements in proteins are C,H,O,N and S is there in 2 of them too There are 4 types of protein structures Primary - Made up of just one polypeptide chain Secondary - Double Helix shape, coiled Tertiary - 3D structure (enzymes) Quaternary - 4 or more polypeptide chains (haemoglobin)

Proteins

Carbohydrates

Monosaccharides are one-sugar moleculesDisaccharides are two-sugar moleculesPolysaccharides are five(+) sugar moleculesMade up of simple sugarsEnzyme:amylaseFound in: pasta, potatoes, rice, breadContain C,H,OTwo types - Starch (slow releasing energy) Sugar (instant energy release)Contain glucose used in respirationLonger chain molecules (starch) take more time to release energy Store in plants and animals and fungi e.g. cellulose, glycogen. Found in sucrose, maltose, fructose

Lipids (fats)

Used for energy store and insulationMade up of glycerol (backbone) and 3 fatty acidsEnzyme: lipaseFound in fats, oilsContains C,H,O In excess: they're harmful as they clog up the arteries, therefore reducing the space for the oxygen to flowMaking it possible for anginas, heart attacks, etc. 

Characteristics of living things

Movement - The organism or part of an organism is used to change positionRespiration - The chemical reaction which uses oxygen to release energy from glucoseSensitivity - The organisms ability to detect and respond to changes in the environmentHomoeostasis - The organisms ability to maintain internal conditions eg. water control, body temperatureGrowth - An increase in cells or cell size which causes permanent increase in dry massReproduction - When one organism produces another organism of the same typeExcretion - Disposal of waste material from metabolic reactions, usually toxicNutrition - Absorption of nutrients from food and other organic materials