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Nutrition in Animals

Nutrition in Animals. Learning Objectives for Nutrition in Animals. Basic Biological Molecules Chemical Digestion The Human Alimentary Canal Absorption & Assimilation. Lesson Objectives. Different Biological Molecules Major Food Groups Food Tests. Biological Molecules. Food Groups

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Nutrition in Animals

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  1. Nutrition in Animals

  2. Learning Objectives for Nutrition in Animals • Basic Biological Molecules • Chemical Digestion • The Human Alimentary Canal • Absorption & Assimilation

  3. Lesson Objectives • Different Biological Molecules • Major Food Groups • Food Tests

  4. Biological Molecules • Food Groups • Food Tests • Biological Molecules

  5. Major Food Groups • Carbohydrates • Proteins • Fats

  6. Food Test Demonstration • Starch (Iodine Test) • Reducing Sugar (Benedict’s Solution Test) • Protein (Biuret Test) • Fat (Ethanol Emulsion Test)

  7. Food Tests Starch (Iodine Test) • Add Iodine to sample.

  8. Food Tests Reducing Sugar (Benedict’s Solution Test) • Add Benedict’s Solution to sample. • Boil mixture for no more than 2 minutes.

  9. Food Tests Protein (Biuret Test) • Add Sodium Hydroxide (NaOH) to sample. • Add Copper II Sulphate (CuSO4) drop by drop.

  10. Food Tests Fat (Ethanol Emulsion Test) • Add Ethanol to sample and shake. • Add Water to mixture and shake.

  11. Biological Molecules • Water • Carbohydrates • Proteins • Fats

  12. Water No one owes Singapore a living • Discuss with your partner and write on: - the importance of water in our lives - methods to conserve water at home/school

  13. Learning Objectives for Nutrition in Animals • Basic Biological Molecules • Chemical Digestion • The Human Alimentary Canal • Absorption & Assimilation

  14. Lesson Objectives • Chemical Digestion • Structure and Functions of Biological Molecules

  15. Reflection time… DO NOT WASTE FOOD

  16. Food for thought. Ingestion Digestion Absorption Assimilation Egestion

  17. Carbohydrates Carbohydrases breaks down carbohydrates into simple sugars (monosaccharide) Polysaccharides=>Disaccharides =>Monosaccharides Chemical Digestion

  18. Carbohydrates • Examples of monosaccharide - glucose, fructose, galactose • Examples of disaccharide - maltose, sucrose, lactose • Examples of polysaccharide - starch (amylose, amylopectin), glycogen

  19. Proteins Proteases breaks down proteins into amino acids Protein => Polypeptide => Amino acids Chemical Digestion

  20. Fats/Lipids Lipases breaks down fats into glycerol and fatty acids Lipid => Glycerol & Fatty Acids Chemical Digestion

  21. Revisiting the Carbohydrates • Examples of monosaccharide - glucose, fructose, galactose • Examples of disaccharide - maltose, sucrose, lactose • Examples of polysaccharide - starch (amylose, amylopectin), glycogen

  22. Revisiting the Carbohydrates Hydrolysis Reaction Carbohydrases breaks down carbohydrates into simple sugars (monosaccharide) Polysaccharides=>Disaccharides =>Monosaccharides Chemical Digestion

  23. Carbohydrates – Condensation Rxn Monosaccharides=>Disaccharides =>Polysaccharides Condensation Condensation

  24. Functions of Carbohydrates • Glucose is required for cellular respiration to provide energy. • Glycogen serves as an energy store.

  25. Revisiting the Proteins Hydrolysis Reaction Proteases breaks down proteins into amino acids Protein => Polypeptide => Amino acids Chemical Digestion

  26. Proteins – Condensation Rxn Proteases breaks down proteins into amino acids Amino Acid => Polypeptide => Protein Weak bonding Condensation

  27. Functions of Proteins • Amino acids are converted into protein to make protoplasm. • Enzymes are made of proteins. • Antibodies are made of proteins. • Excess amino acids are not stored and will be removed via deamination in the liver.

  28. Revisiting the Fats/Lipids Lipases breaks down fats into glycerol and fatty acids Lipid => Glycerol & Fatty Acids Hydrolysis Reaction Chemical Digestion

  29. Functions of Fats/Lipid • Fat is required for the cell membrane. • Adipose tissue helps to insulate the body and keep the body warm. • Adipose tissue also helps protect the vital organs. • Fats are energy store and can be utilised for respiration to provide energy.

  30. Hydrolysis reactions A chemical reaction where a large and complex molecule into 2 smaller and simple molecules. A molecule of water is used up in the process. Condensation reactions A chemical reaction where 2 simple molecules are joined together to form a larger and more complex molecule. A molecule of water is produced in the process. Summary for Nutrients

  31. Carbohydrates Monosaccharide (simple sugar) Disaccharide (double sugar) Polysaccharide (complex sugar) e.g. glucose, galactose, fructose e.g. maltose, lactose, sucrose e.g. starch, glycogen, cellulose Summary for Nutrients

  32. Proteins Amino Acids Polypeptide Chains Proteins e.g. adenine, methionine e.g. enzymes, antibodies Summary for Nutrients

  33. Summary for Nutrients Fats Fatty Acids Fats/Lipids e.g. adipose tissues, phospholipids Glycerol

  34. Learning Objectives for Nutrition in Animals • Basic Biological Molecules • Chemical Digestion • The Human Alimentary Canal • Absorption & Assimilation

  35. Lesson Objectives • Parts of the Human Alimentary Canal • Functions of the Human Alimentary Canal • Peristalsis

  36. The Human Alimentary Canal

  37. Nutrition in Human Ingestion Digestion Absorption Assimilation Egestion

  38. Human Alimentary CanalProcesses and Functions • Ingestion – the process of taking in food into the alimentary canal through the mouth. • Digestion - the process of the breaking down of large, complex and insoluble substances into small, simple and soluble molecules by the action of enzymes; so as to facilitate the absorption of nutrients into the body.

  39. Human Alimentary CanalProcesses and Functions • Absorption – the process where digested food substances are taken up by the body through the blood stream. • Assimilation – the process where the nutrients absorbed are converted into new protoplasm and/or used to release energy for the body

  40. Human Alimentary CanalProcesses and Functions • Egestion – the process where indigestible and unabsorbed material are removed from the alimentary canal through the anus. • Egestion = Excretion* *Excretion is the removal of metabolic waste products from the body through the excretory system (to be covered in later topics)

  41. Salivary glands Oesophagus Buccal Cavity • Food is broken down into smaller bits by chewing (physical digestion). • increases surface area of food substances. • Salivary glands produce salivary amylase that breaks down starch into maltose. • The bolus is swallowed and being pushed along the oesophagus by peristalsis. Salivary amylase Starch → Maltose

  42. Peristalsis

  43. Peristalsis Longitudinal muscles Epidermal layer Lumen Circular muscles Antagonistic muscles

  44. Stomach • Gastric juices is secreted into the stomach. • Gastric juices contain hydrochloric acid, pepsin and rennin. • hydrochloric acid kills bacteria. • hydrochloric acid lowers the pH in the stomach (pH 2~3). • pepsin breaks down protein to polypeptides. • rennin curdles the milk. • salivary amylase action stops due to the low pH. (non-optimal pH conditions) Pepsin Protein → Poly-peptides

  45. Liver Gall bladder Bile duct Pancreas Duodenum Small intestine and peripheral organs • Liver makes bile • Bile is stored in gall bladder and secreted into the duodenum via the bile duct. • bile increases the pH (pH 9~10) • bile emulsifies fat. • emulsification of fat increases the surface area for fat digestion. • lipases will break down the fats into fatty acid and glycerol. Lipase Fats → Fatty acid + Glycerol

  46. Liver Gall bladder Bile duct Pancreas Duodenum Small intestine and peripheral organs • Pancreas produces pancreatic juices. • Pancreatic juices are secreted into the duodenum via the pancreatic duct. • pancreatic juices increases the pH (pH 9~10). • pancreatic juices contains pancreatic amylase, pancreatic lipase, and trypsin. • trypsin breaks down protein to polypeptides. • gastric juices actions stop. Trypsin Protein → Poly-peptides

  47. Liver Gall bladder Bile duct Pancreas Duodenum Small intestine and peripheral organs • Small intestine produces intestinal juices. • Small intestine absorbs most of the nutrients at the end of ileum. • intestinal juices contains erepsin, lipases and carbohydrases. • erepsin breaks down polypeptides into amino acids. Erepsin Poly-peptides → Amino acids

  48. colon appendix rectum anus Large intestine, rectum and anus. • Colon absorbs the remaining water content and mineral salts. • Rectum serves as a temporary storage for indigestible material and unabsorbed material. • The anus is the opening where faeces is egested out of the body.

  49. Digestion (pancreatic enzymes) amylase • Starch maltose • Protein polypeptides • Fat fatty acids and glycerol trypsin lipase

  50. Digestion (intestinal enzymes) maltase • Maltose glucose • Polypeptides amino acids • Fats fatty acids and glycerol erepsin lipase

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