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` Food is a source of energy & raw

materials for organisms.
` Food is required to:
1. Provide energy for vital body activities
2. Synthesize new protoplasm for cell
growth, repair, cell division
3. Stay healthy



 




  




The longest time that anyone has

ever lived without food or water is
18 days. An 18-year-old man in
Austria was put into a police cell on
1st April 1979 and forgotten. When
he was discovered on 18th April, he
was very close to death͙
¦ 
 

` my the end of this chapter, you will

learn to:
` State roles of water in organisms.
` List chemical elements that make up
carbohydrates, proteins, fats
` State that large molecules are made
from smaller basic units
` Describe & carry out tests for starch,
reducing sugars, proteins and fats
ë 

 

` |ater & Living Organisms

` Carbohydrates, Fats & Proteins
` Enzymes
¦ 
 


my the end of the lesson, you should

be able to:
` State the roles of water in living
organisms
 
` |ater is essential to life.
` It can be found:

|
  organisms 
  organisms

In cytoplasm In vacuoles In ponds, lakes,

of cells of cells
seas, oceans
In intercellular In blood
spaces/
interstitial fluid
 
 
` egulates temperature in organisms
1. Cooling by evaporation of:
` sweat in animals
` water from leaves by transpiration
` emoval of latent heat of vaporization
from organism
2. |ater in intercellular spaces,
cytoplasm & blood absorbs heat
produced by metabolic activities
` |ater has high heat capacity
` Temperature changes within water are
minimised Constant external
environment for cells & organisms
 



 
` 0ood solvent for:
1. Metabolic waste, e.g. urea
2. 0ases, e.g. carbon dioxide & oxygen
3. Nutrients from digestive tract, e.g. glucose
4. Part of digestive juices, e.g. enzymes
5. Part of protoplasm
` Acts as a medium in which chemical
reactions occur
` Acts as a transport medium in:
` blood, lymphatic and excretory systems,
alimentary canal, xylem & phloem

 




` Supports structures & organisms

1. Maintains turgor pressure in plant
cells & keeps their shape
2. Provides support (buoyancy) to
aquatic organisms
 
  

` ecap: |ater enters plant cells by

osmosis, causing them to be firm
and turgid.
` Turgor pressure is important to
keep plants upright
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` |hich state is denser, solid or liquid?

` mut, look at this beaker of ice & water.

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` Ice is less dense than water.


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` Ice is less dense than water.

` Ice forms insulating layer over water
` Prevents lakes from freezing upwards
` Ensures survival of aquatic organisms
in winter
¦  

` relps in lubrication, e.g.

1. Mucus aids movement of

food along digestive tract

2. Synovial fluid facilitates

movement in joints

3. Pericardial fluid facilitates

movement in heart
 


 

` Substrate for photosynthesis in plants

 $
 

` Substrate for certain reactions in animals,

e.g. hydrolysis in digestion

+ +

C12r22O11 maltose r 2O C6r12O6 glucose C6r12O6 glucose

(disaccharide) water (monosaccharide) (monosaccharide)
$
  



` relps in dispersal of:

` certain fruits, e.g. coconut, nipah
$ 


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` Surface tension: Force of attraction

between molecules on surface of
liquid
` Allow many small organisms to settle
on water or skate over its surface

` Cohesion: Force which causes

molecules to stick together
` Important in transporting water
upwards in plant
#  

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Role of water


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in organisms 
  



  


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¦ 
 
& '

my now, you should be able to:

` State the roles of water in living
organisms
ë 

 

` |ater & Living Organisms

` Carbohydrates, Fats & Proteins
` Enzymes
¦ 
 
(


my the end of the lesson, you should be

able to:
` List elements that make up
carbohydrates
` State that large molecules (glycogen)
are synthesised from smaller basic
units (glucose)
` Describe and carry out tests for:
` starch (iodine solution)
` reducing sugars (menedict¶s solution)
 



 
 

Carbohydrates Proteins Fats Nuclei acids

` Contain carbon, hydrogen & oxygen

` rydrogen:Oxygen = 2:1
` Chemical formula: Cn(r2O)m
(

) 

` Substrate for respiration

` Provide energy for cell activities
` Form supporting structures
` E.g. plant cell walls
` Form nuclei acids, e.g. DNA, NA
` Synthesize lubricants
` E.g. mucus: glycoprotein
` Synthesize nectar in some flowers
 




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#$ #$ 
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` Are carbohydrates that cannot be

broken down into simpler forms
` Common examples:
` 0lucose
` Found in all animals C6r12O6 fructose C6r12O6 glucose

` Fructose
` Common in plants (e.g. fruits), but rare in
animals
` 0alactose
` Found in milk in mammals
 (


 

` Created when 2 monosaccharides

become linked through a condensation
reaction
` Examples:
` 0lucose + glucose = Maltose (0erminating
seeds)
+ +

r 2O
C6r12O6 glucose C6r12O6 glucose C12r22O11 maltose water
(monosaccharide) (monosaccharide) (disaccharide)

` 0lucose + galactose = Lactose (Milk)

` 0lucose + fructose = Sucrose (Table sugar)
 (



 

` Are long chains/polymers of

monosaccharides
` Most common carbohydrates in nature
` Examples:
` 0lycogen (Found in animals & fungi)
` Starch (Found in plants)
` Cellulose (Found in plants)
(



 

×

` Polymer of glucose
` Energy reserve in plants
` Stored as starch granules in cytoplasm
(



 



` Polymer of glucose
` Primary store of carbohydrates in
animals
` Stored in liver & skeletal muscles of
vertebrate animals

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` Insoluble in water
` Osmotically inactive i.e. does not change
water potential in cells
` Large molecules
` Cannot diffuse across cell membranes
` Easily hydrolysed to glucose when
needed for respiration
` rave compact shapes
` Occupy less space than sum of individual
molecules
(



 

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` Forms cell walls in plant cells to

provide support
` Cannot be digested in humans
` mut is a valuable source of fibre
 







` 0iven an unknown sample X, how

do you find out what nutrient is
present?

?
   



 


est for:

FAS
REDUCING
SARCH PROEINS
SUGARS
Ethanol
Iodine miuret emulsion
menedict¶s
test test test
test
(



 

u
 




` Add a few drops of iodine solution

to food sample
` If iodine solution turns blue-black:
` Starch is present
` If iodine solution remains yellowish-
brown:
` Starch is absent
   



 


est for:

FAS
REDUCING
SARCH PROEINS
SUGARS
Ethanol
Iodine miuret emulsion
Benedict¶s
test test test
test
 



  



` |hat are reducing sugars?

` Sugars with a free aldehyde or ketone group
that can reduce other substances
` e.g. all monosaccharides & some disaccharides
Carbohydrates

  
 
  
   


      


e.g. glucose, fructose, e.g. maltose, sucrose, e.g. starch, glycogen,

galactose lactose cellulose




  



` To test for reducing sugars, carry

out the menedict¶s test.
1. Add 2 cm3 of menedict¶s solution to 2
cm3 of test solution.
2. Shake well.
3. reat contents in boiling water bath for
5 min.
 



&*'
  


` esults:
^olour when If menedict¶s solution remains clear
there is no
reducing sugar
blue, and no precipitate is formed,
reducing sugar is absent

menedict¶s solution turns green

O Formation of a precipitate
^olour when from yellow and orange to brick
there is a lot of red
reducing sugars Reducing sugar is present
present




&+'
  


` |hich tube has the most reducing

sugars?
` |hich tube has no reducing sugars?
¦ 
 
(


my now, you should be able to:

` List elements that make up
carbohydrates
` State that large molecules (glycogen)
are synthesised from smaller basic
units (glucose)
` Describe and carry out tests for:
` starch (iodine solution)
` reducing sugars (menedict¶s solution)
m

 
 

Proteins
ë 

 

` |ater & Living Organisms

` Carbohydrates, proteins & fats
` Enzymes
 ¦


 

my the end of this lesson, you should be
able to:
` State that proteins & polypeptides are
synthesized from amino acids
` State the test for proteins
 



 
 

Carbohydrates Proteins Fats Nuclei acids

` Contain carbon, hydrogen, oxygen,

nitrogen, phosphorus & sulphur





 

 

) 





` Synthesis of new protoplasm, for

growth & repair of worn-out body
cells
` Synthesis of enzymes and peptide
hormones
` Formation of antibodies to fight
diseases
 ×  



` Proteins are polymers of amino acids

` Amino acids are aligned in genetically
determined sequence
` Amount, type & arrangement of amino acids
affects protein properties

Amino acids Polypeptide Protein

   




` Gnder certain conditions, e.g.

heat or change in pr, unique 3D
shape of proteins can be
changed reat or
acids/alkalis
` Protein loses ability to function
` Protein is denatured
   



 


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` To test for proteins:
1. Add 2 cm3 of sodium hydroxide to 2 cm3 of
sample in a test tube. Shake well.
2. Add copper(II) sulphate solution dropwise.
Shake after each drop.

Solution remains blue

Step 1:
Protein is absent
2cm3 of
sodium
Step 2:
hydroxide
Copper
sulphate
solution
added
dropwise
mlue solution turns violet
Protein is present
2cm3 of
sample
 



m 


` Copper ions react with peptide bonds

in protein to give a violet coloration.

mlue solution Violet coloration

Protein is absent Protein is present
 ¦


 

my now, you should be able to:
` State that proteins & polypeptides are
synthesized from amino acids
` State the test for proteins
m

 
 

Fats
ë 

 

` |ater & Living Organisms

` Carbohydrates, Proteins & Fats
` Enzymes
¦ 
 

my the end of the lesson, you should

be able to:
` State that fats are made from
glycerol and fatty acids
` Describe and carry out test for fats
(ethanol emulsion test)
 



 
 

Carbohydrates Proteins Fats Nuclei acids

` Contain carbon, hydrogen & oxygen

` Compared to carbohydrates, fats have
less O relative to r
` No fixed ratio for elements in fats
` All fats are insoluble in water
` Can be animal fats or plant fats
 )

` Fats are commonly used as a store of

energy, especially by animals
` Fats are made from fatty acids & glycerol
in a condensation reaction

* *

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` Source & store of energy

` Insulating material
` Solvent for fat-soluble vitamins &
certain hormones
` Essential part of protoplasm (esp.
cell membranes)
` Sebum helps reduce water loss
from skin surface
   



 


est for:

FAS
REDUCING
SARCH PROEINS
SUGARS
Ethanol
Iodine menedict¶s miuret emulsion
test test test test



"
 




` To 2 cm3 of ethanol in a test tube,

add 5 drops of test sample.
` Shake well.
` Then add 2 cm3 of water.
` Shake well.
` If fats are present, a white emulsion
is seen.
` If fats are absent, no white
emulsion is seen.
 ¦ 
 
& '
my now, you should be able to:
` State roles of water in living organisms.

` List the chemical elements that make up:

` Carbohydrates
` Proteins
` Fats
 ¦ 
 
& '
my now, you should be able to:
` Describe and carry out tests for:
1. Starch (Iodine solution)
2. educing sugars (menedict¶s solution)
3. Protein (miuret test)
4. Fats (Ethanol emulsion test)
` State that large molecules are synthesised
from smaller basic units:
1. 0lycogen is made from glucose
2. Proteins are made from amino acids
3. Fats are made from fatty acids & glycerol