Doha Academy Science 8 Unit 2 Term 1 2019-2020

Food and Digestion

A balanced diet

The digestive system

Digestive enzymes

Summary activities
 Why do
we need
food? We need
food

To get
To survive
energy

to keep
To grow up to repair To move
warm

2
Why do we need food?
Humans need to consume a balanced diet
which contains a variety of different types of
food.
The main nutrients the body needs are:
 carbohydrates for energy;
 proteins for growth and repair;
 fats to store energy;
 vitamins and minerals to keep the body healthy.

The amount of each food type needed is related to the

proportions in the food pyramid.
Which food type does the body need the most of?
Nutrients in food
 Balanced or Healthy Diet
• Healthy Diet: the diet
that contains the proper
amount of each food
group according to age,
gender, job& weight.
• Carbohydrates are long
chains of identical suger
moleculs.
01/22/2021 Food and digestion
• Proteins are long chains
of non-identical amino
acids.
• Fats are made up of
fatty acids and glycerol.
• Keywords:
• Sugar
• Amino acids
• Fatty acids and glycerol.
• Kwashiorkor disease.
• underweight
• Overweight or obese
5
 Age

Male/female
Is different
based on
Body size
A balanced
healthy
diet job

Is based on With a correct amount

several meal of food group

6
Too thin, too fat
If the amount of energy
you get from your food is
different from the amount
of energy you need, your
diet will be imbalanced:
•too little food may lead to
a person being
underweight
•too much food may lead
to a person being
overweight
What are carbohydrates?
Starchy foods contain carbohydrates which are made of long
chains of identical small sugar molecules.

carbohydratem
one sugar
olecule
molecule

The long chains of carbohydrates are broken down into the smaller
sugar molecules by the body.

The small molecules from carbohydrates are used by the body to

release energy and make the body work.
What are proteins?

Proteins, like carbohydrates, are made of long chains of small

molecules. In proteins, these small molecules are
not identical.

protein one
molecule amino acid

Proteins are made up of chains of small molecules called amino

acids. There are over 20 different kinds of amino acid.
Proteins are used by the body for growth and repair.
What are fats?

Fats are made up of big fat molecules which contain fatty acids and
glycerol.

fat fatty acids

molecule

glycerol
Fat molecules must be broken down by the body so that they can
be used for energy storage.
Fats are also used by the body to keep heat in and to make cell
membranes.
 • Keywords:
• Starch
• Iodine test
• Glucose
• Benedict’s test

01/22/2021 Food and digestion 11

 IO Iodine test for starch: food?
We can test foods to find out what chemicals they contain.

Orangey-brown iodine turns blue-black when it reacts with starch.

drop iodine solution onto

the food

black = starch
 8A Benedict’s test for glucose food?

Blue Benedict’s solution turns orangey-red when it is boiled with glucose.

chopped up blue turns orange/red

hot water
food = glucose

heat
 8 Biuret test for proteinA What’s in food?

In the Biuret test the solution turns purple.

potassium copper
hydroxide sulphate
shake

purple = protein

chopped up
food
 8 Test for fat using ethanol and water A What’s
in food?

Fats go cloudy white when they are mixed with ethanol and water.

add
filter water

grind food
with ethanol
cloudy = fat

Now see if you can use these tests to identify the food chemicals on the next
slides.
01/22/2021 Food and digestion 16
8A What’s in food?

For each food, decide on the chemicals found in them.

Food sample Test Result

Iodine solution orangey-brown
Benedict’s test blue
Biuret test purple
Ethanol test cloudy white

Protein Fats Starch Glucose

8A What’s in food?

For each food, decide on the chemicals found in them.

Food sample Test Result

Iodine solution blue-black
Benedict’s test blue
Biuret test blue
Ethanol test clear

Protein Fats Starch Glucose

8A What’s in food?

For each food, decide on the chemicals found in them.

Food sample Test Result

Iodine solution orangey-brown
Benedict’s test orangey-red
Biuret test blue
Ethanol test clear

Protein Fats Starch Glucose

8A What’s in food?

For each food, decide on the chemicals found in them.

Food sample Test Result

Iodine solution orangey-brown
Benedict’s test orangey-red
Biuret test blue
Ethanol test clear

Protein Fats Starch Glucose

 Diseases caused by shortages of
some food groups:
1⁃ shortage of Vit. A affects eyes and causes night blindness.
2⁃ shortage of Vit. B affects nerves and blood cells, causes anemia
3⁃ Lack of Vit. C causes scurvy: bleeding from weak blood vessels.
4⁃ Lack of Vit. D causes rickets: bones are weak and bent
5⁃ Lack of iron causes anemia: less red blood cells.
6⁃ Lack of Calcium: unhealthy teeth and bones.
7⁃ Lack of fibers: constipation.
8⁃ Water is 2/3 of our bodies: all chemical reactions need water.
⁃ Drink not less than two liter per day.

01/22/2021 Food and digestion 21

 Minerals and Vitamins
Deficiency diseases
Nutrient Deficiency Disease
Calcium Rickets
Iron Anaemia
Vitamin D Rickets
Vitamin A Night blindness
Vitamin C Scurvy
Vitamin B1 beriberi
 The deficiency of proteins causes Kwashiorkor:

•change in skin and hair color (to a rust color) and texture
•fatigue
•loss of muscle mass
•failure to grow or gain weight
•edema (swelling) of the ankles, feet, and belly
•damaged immune system, which can lead to more
frequent and severe infections
•irritability
•flaky rash
•shock
 The digestive system
The alimentary tract
• Objectives: • Keywords:
• Breakdown.
• Digestion: break down of big food
molecules into small molecules. • Mechanical digestion.
• Chemical digestion.
• Absorption: Passage of small food
• Absorption.
molecules from small intestine to
• Oesophagus.
blood.
• Peristalsis.
• To identify and label the organs of • Enzymes ( carbohydrase, protease & lipase)
the alimentary tract. • Catalyst= helping
• To explain the role of each organ. • Villi.
• The role of enzymes in digestion. • Large surface area.
The nutrients in the food are..

ORSmall & soluble

As vitamins, minerals, & The blood will absorb them

sugar easily

28
8A Where it all happens

What happens where? Follow the food down through the body.

1- Mouth breaks large lumps of food into smaller lumps.

Mouth produce enzymes ( amylase ) to break down some
carbohydrates.

2- Stomach produces enzymes ( pepsin ) to break down

proteins.

3- Intestines produce enzymes to break down carbohydrates

( amylase), proteins(trypsin) and fats(lipase). Start to absorb
food into body.
4- Colon absorbs water and stores waste until time to
pass out of the body.
What is digestion?
The body carries out digestion of food to convert large
insoluble food molecules into smaller soluble ones.

fat
carbohydrate molecule
molecule protein
molecule

Small food molecules can pass through the walls of the small
intestine and then dissolve into the blood stream. Large food
molecules cannot do this.
The stomach
After food is swallowed it enters the stomach, which is basically a
muscular bag filled with hydrochloric acid.

food enters
from the gullet

muscle
food leaves tissue
the stomach

Two things happen to food in the stomach:

 the chemical breakdown of food begins;
 microbes are destroyed.
The small intestine
From the stomach, food enters the small intestine where digestion
is completed and the small digested food molecules are absorbed
into the bloodstream.
The large intestine
After the small intestine, the
remains of any undigested food
travel to the large intestine.

All that is left of the food is

water and waste material.

The water is valuable and so is absorbed in the large intestine into

the blood stream.

The waste material cannot be digested or used by the body. This

undigested waste travels to the rectum where it is stored until
leaving the body through the anus.
Digestion summary
Digestive enzymes
How do digestive enzymes help the process of digestion?

Digestive enzymes are the chemicals that break large

insoluble food molecules into smaller soluble molecules.
Different types of digestive enzymes
Digestive enzymes are the chemicals
that break large insoluble food molecules
into smaller soluble molecules.

Digestive enzymes are classified by the type of food that they

affect, so there are three main types:

 carbohydrase as amylase – breaks carbohydrate into smaller

sugars.
 proteases as pepsin and trypsin – breaks protein into amino
acids.
 lipase – breaks fat into fatty acids and glycerol.
Enzymes and carbohydrate digestion
Carbohydrates are chains of identical sugar molecules.

The digestive enzymes called carbohydrases break the chemical

bonds between the individual sugar molecules in each
carbohydrate chain.

carbohydrase

long
carbohydrate sugar
molecule molecules
Enzymes and protein digestion
Proteins are made up of amino acids. There are 20 different types of
amino acids.

Proteins are digested by digestive enzymes called proteases. These

enzymes work in an acidic environment to break proteins into
smaller amino acids.

protease

long amino acid

protein molecule molecules
Enzymes and fat digestion
Fats are digested in two stages:
 Firstly, bile (released by the gall bladder) allows the fat to “mix”
with water by breaking the fat into smaller droplets. This is called
emulsification.

bile

 Secondly, the digestive enzyme lipase breaks each fat molecule

into the smaller glycerol fatty acid molecules .

lipase +
fat molecule glycerol fatty acids
Visking tube
 Glossary

carbohydrate – A nutrient in food that provides energy.

 enzyme – A chemical that helps digestion by breaking large molecules into
smaller ones.
 fat – A nutrient in food that provides a store of energy.
 large intestine – The organ where water is removed from undigested food.
 minerals – Compounds in food that provide the elements needed in small
amounts for a healthy diet.
 protein – A nutrient in food needed for growth and repair.
 small intestine – The organ where digestion is completed and digested
food molecules are absorbed.
 stomach – The organ where food is mixed with acid and enzymes.
 vitamins – Substances found in food that are needed in small amounts for
health.
Absorption of food
• L.O.: • Keywords:
• 1- The chemical digestion is • Bile.
completed by enzymes& bile for • Emulsification.
emulsification of fats.
• Villi.
• 2- Each enzyme is specific to one
food type(substrate) • Gut flora.
• 3- Adaptation of the small • Diffusion.
intestine and the villi for food
absorption.
• 4- The gut flora, useful bacteria.
• Glucose & starch molecules:
• https://youtu.be/yU0wojpw000
• Using Visking tube
• https://youtu.be/lgWE5m7xUJs