Nutrients 1Carbohydrates should be 55-60% of energy Plants by photosynthesis(monosaccharide-glucose,disac malt-lact-sucrose) Starch-main food reserve,2 types of glucose polymer-amylose linear+amylopectin-branched Cellulose-10k glucose units 2Fats 30%-lipids,glycerol esters Essential-linoleic,linolenic,unsaturated It dissolves vitamins,protects thermally&physically Hydrogenating with Ni cat.180C,H2 bubbled through,makes harder&stable 3Proteins 10-15% aPrimary structure-amino acids linked by peptide bonds,8 essential bSecondary structure-a-helix with H-bonds cTertiary structure iFibrous-insoluble in H2O,resistant to pH+t AElastic-mycosine(muscle),wool Binelastic-cross links,e.g.fibrin(collagen) iiGlobular-soluble,affected by pH,e.g.egg albumin,casein,gelatine Functions-structure(collagen in bones),food store(albumen),oxygen carrier,enzymes,buffers Enzymes-destroyed on heating,inactive in extreme pH 4Mineral elements aPart of body structure(CA in bones) bFluids in the tissues,buffers cComponent of enzymes 5Water-60% aTransport nutrients bTake part in chemical changes in the tissues&during digestion cMaintains tissue rigidity 6Vitamins RetinolA,nicotinic acidB,thiaminB1,riboflavinB2,Ascorbic acidC,cholecalciferolD,TocopherolE,K AEnergy supply-CFP BGrowth&repair of body-PMW CControl of body processes-PMWV Body needs oxygen&energy,of basal metabolism 6700kJ/day Glucose content-0.5% glucose soln to burette 225cm3 Benedichts to wide-mouth conical flask,Add anhydrous Na2CO3+ boiling stones 4Heat until NaCO3 dissolves 5Titrate first rapidly then drop per 20sec until blue colour disappears,solution must boil,1%methylene blue as indicator 6Repeat with liquid you want Glucose is a reducing sugar&Benedichts reagent tests for organic reducing agents To measure sucrose we must boil with HCl for a while to convert sucrose to glucose Vitamin C in cabbage Istandardise indicator DCPIP 0.04% DCPIP(0.4gdm-3) to burette, 25cm3 C to wide-mouth conical flask,blue colour of the dye turns colourless because of C,when finished turns red(10sec)because acidic cond 3Subtract Blank titration 25cm H3PO4 IIuncooked cabbage 1Liquidize 50g with 5% H3PO4(inactivates enzyme&dissolves C better&does not destroy it 2Titrate IIIcooked cabbage 1Simmer 50g in little water to avoid loss,but more C is destroyed,because enzyme is not destroyed fast enough)