DB A ST TT Ree i iY roe Scan cRNA acer | Pet eee ARR al SRM Tatar cI Ul icenaote Soa anata Ree I aes ol eee oa > Foods high in er areca Tete! oe tert acta tee Roald em CLC nag carbohydrate contains Bleeiaeiey 6 ecco eaters stele aetanie unset ecd)) Rotel eeaetsen tafe et eee ee aetna Eien >, ‘CARBS’ Carbohydrates tfeneray for your bodyCarbohydrates can be represented by the stoichiometric formula (CH20)n, where n is the number of carbons in the molecule. In other words, the ratio of carbon £0 hydrogen to oxygen is in carbohydrate molecule — {ne Components of Carbon “CARBO” “Ge Components of Water” “HYDRATE” sified CHOW CHO Vv ae (eob~ "many ce A fong chain of monosaccharides Monosaccharides linked by glycosidic Bonds is Known ‘as a polysaccharide (imono--= "one"; sacchar~ = “sweet") are simple sugars, the most common of wikich te glucoee echarides Carbohydrate monomers, short chains, and polymers perform important cellular functions to maintain life.ROLE OF FATS Fats play several major roles in our body. ‘Some of the important roles of fats are mentioned below: 1. Fats incorrect amounts are necessary for the proper functioning of our body. 2, Many fat-soluble vitamins need to be Associated with fats In order 10 be ibsorbed by the body. 3. They alo provide Insulation to the body. 4. They are an efficient way t9 store ‘he hydrogen with acd by an alky! or ‘thother organi group) carboxylic acide and teng-alechote Phospholipids ‘Posphoacylaiyeerote. Faty ocd 6875 Phosphate exer Steroids “The chemical messengers in our Bodies are known ae hormones which are organic ‘compounds syninestzed in glands Sha delivered by the bloodstrear “Grimhibit tre desired process. ‘napainrs mescongercomnimoranaanatyoy87 ‘Morandarte, Dariene Joy ‘Anomueve, Rhea Leo _- “Ballvar Blea Mae LIPIDS Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure ‘and function of living cells. LIPIDS is made of: Lipids are manly composed of Inydrocarbons in their most reduced form, making them ‘an excellent form of energy storage, as when metabolized the Inydrocarbons oxidize to release large amounts of energy. Where do Lipids Come From? xces carbohydrates inthe dit are ‘converted i trihyeerides, which lnvohes the stesso faty acids from acetyl-CoA ina process knawn lipogenesis, and takes place inthe endoplasmic reticulum.Important Characteristics of Lipids. 1. Lipids are oly or greasy nonpolar molecules, stored in the adipose tissue of the body. 2. Lipids are a heterogeneous group of compounds, mainly composed of hydrocarbon chains. 3. Lipids are energy-rich organic molecules, which provide energy fr different life processes. 4. Lipids are a dass of compounds distinguished by their insolubilty in water and solubility in nonpolar solvents. 5. Lipids are important in biological systems because they form the cell membrane, TYPES OF LIPIDS Simple Lipids Esters of fatty acids with various alcohols. Fats: Esters of fatty acids ith glycerol Oils are fats in the liquid state Waxes: Esters of fatty acids with higher molecular weight monchydric alcohols Complex Lipids Esters of fatty acids containing groups in addition to alcohol and a fatty acid, Phospholipids: Lipids containing, in addition to fatty acids and alcohol, ‘a phosphoric acid residue. Glycolipids «Lipids containing a fatty acid, sphingosine, ‘and carbohydrate Other complex lipids: Lipids such as sulfolipids and amino lipids. Lipoprpteins may also be placed inthis category Precursor and Derived Lipids These include fatty acids, alyceral, steraids, other aleohols, fatty aldehydes, and ketane bodies, hydrocarbons, lipid-soluble vi and hormones. Fatty Acids Fatty acids are carboxylic acids ‘or organic acid), often with tong aliphatic ta (long chains), elther saturated ‘or unsaturated. ‘Saturated fatty acids: When a fatty acid Is saturated itis an indication that there are no carbon-carbon, double bonds. Unsaturated fatty acids: Ifa fatty acid has more than one double bond then this is an indication that it is an unsaturated fatty acid. ROLE OF FATS. 1. Fats incorrect amaunts are necessary for the proper functioning of our body. 2" Many fat-soluble vitamin need to be ‘Sstociated with fats In order to be effectively. ‘Sbsorbed by the body. 3. They also provide Insulation to the body.DNA is a very long thread like molecule made up of a very large number of deoxyribonucleotides joined together. Deoxyribonucleotide is made up of a sugar called deoxyribose, @ nitrogenous base and a phosphate group. DNA is composed of 3 phosphate-deoxyribose sugar backbone and the nitrogenous bases adenine (A), guanine (8), —$—— cytosine (C). and thymine (1). DEOXYRIBONUCLEIC ACID NUCLEIC ACID- Nucleic aci informati molecules of the cell, ing the process they determine the inherited characteristics of every 19 thing. The two main classes of nucleic acids are : RNA can serve as a messenger ta build proteins using information coded by DNA, migrating from the nucleus where ONA "lives" to other parts of the cell to carry this out. RNA is a linear polymer! in which nucleotides are linked together by means of phosphodiester bridges. It does not form a double felix fie DNA RNA has ribose sugar and the nitrogenous bases 4.6.0. and uracil (U). RNA sugar is O-ribose = \. RNAjs a single strand = =) RNA is much smaler than DNA RNA jis found throughout = (= the cell = RIBONUCLEIC ACIDDNA stores information ,DNA DEOXVRIBONUCLEIC ACID acids (DNA, RNA) -ge polymers, made out of monomer building blocks called nucleatides. https://sciencing.com/ nucleic-acid-functions-8451993.html https://www.sciencedirect.com/topics/ neurascience/nucleic-acid https://www.genome.gov/ genetics-glassary/Nucleic-Acid ‘The nucleotides have a similar structure with three ‘subunits’ A phosphate group 2A sugar group: deoxyribose jn DNA and ribose in RNA 3. N nitrogenous base adenine, cytosine, guanine, thymine or uracil Morandarte, Darlene loy ‘Anonuevo, Rhea Lee Bolivar, Rica Moe Pesito, Christine Borja, Sabrina RNA transfers information 3 TYPES OF RNA 1, RIBOSOMAL RNA (-RNA) Most abundant RNA ~ Is found in ribosomes: sites for protein synthesis. 2, MESENGER RNA (mRNA) Carries genetic information fram ONA (in nuclous) to ribosomes (in cytoplasm) for pratein synthesis: They are produced in “Transcription” feom DNA. 8, Teomsfer RNA (ERNA). The emaliest RNA. Translates the genetic information In mRNA and brings iz Amina aces to the ribosome for protein synthesis. RNA RIBONUCLEIC ACID‘@ macronutrient that is essential to HERE ARE SOME building muscle mass. PROTEIN FACTS: 1. Hair and nails are mostly made of protein. Proteins are large, ‘complex molecules that 2. Your body utes protein to play many critical roles build and repair tissues. in the body. Wiseman om/52044 protean 3. You also use protein to make enzymes, hormones, ‘and other body chemicals. for the structure, function, and regulation of the body's tissues and organs. Morandarte, Darlene Joy Anonueva, Rhea Lee Bolivar. Rica ma Pesito, Christine Borja. Sabrina Sie kadar | orl AE building block of bones,Protains ff) long 2 i Z The main functions of pratains in the body are to build, strengthen and repair or replace things, such as tissue. They can be: Meat, seafood, poultry, hormonal, like insulin {ike collagen enzymes, like amylase @v that form the basis of all life, The 20 different amino 2 acids that the body, uses to (a synthesize proteins are: ‘inne, asparagine, aspartic acid, glutamic ac glycine, histidin leucine, lysi proline, and dairy products are good sources af protein. hemoglobinThe Many Different Uses of Water Water can be used for direct and indirect purposes. The most common water uses includes: Drinking and Household Needs Recreation 9] Industry and Commerce Agriculture | Thermoelectricity/ Energy ttps//www.cde.gov/healthywater/other/index hm) https://healingearth jep.net/water/structure-water tty// wn vaterencyclopedia.com/Tw-Z/Uses-of-Water tps /en wikipedia.org wiki/Mater ht hi ht MEMBERS: Morandarte, Darlene Jay 2 ‘Anonuevo, Rhea Lee * Bolivar. Rica Mae Resita, Christine > Borja, Sabrina Water is an odorless, tasteless, transparent liquid, which is the main constituent of Earth's hydrosphere and the fluids of most living organisms.— © WATER (H?0) state of 1120 of the liqui at standard ambient temperature and pressure, A water molecule consists of two hydrogen atoms and one oxygen ‘This simplest hydrogen chaleogenide| is by far the most studied chemical compound| and is described as the versal solvent” for its ability to dissolve se many substances, eo . S ~ This allows it to be the ) ©® maolvent of life" WATER IN THE | WATER IN THE FOOD INDUSTRY |FOOD INDUSTRY ‘The food processing industry uses a huge amount of water, in different uses, and different ways Water is a macronutrient making up a large percentage of meat (up to 75%), fruits and vegetables (up to 95%), In food it isa medium for chemical reactions and transportation of other food components. It also adds structure by imparting turbidity to cells In the food industry, water content is generally referred to as moisture, A nuinber of Functional properties of water are itnportant in food processing 1. such as the ability to dissolve and disperse other food components, by other food components, 3. the ability to transfer heat, 4. the ability to sublimete, 5. and its ability to transport materials. l 2. the ability to be bound 1 1