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Food Chemistry

Food Chemistry. Chapter 17 in Green / Damjii F.1: Food Groups. Homework. Read F1 – Food Groups - pp. 475-476 Do Qs 1-6 (on p 490) and/or take notes on the sections Participate in interactive lecture in class and take study notes. F.1: Food Groups.

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Food Chemistry

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  1. Food Chemistry Chapter 17 in Green / Damjii F.1: Food Groups

  2. Homework • Read F1 – Food Groups - pp. 475-476 • Do Qs 1-6 (on p 490) and/or take notes on the sections • Participate in interactive lecture in class and take study notes

  3. F.1: Food Groups • F.1.1: Distinguish between a food and a nutrient

  4. Food • Any substance we deliberately take into our mouths and swallow. • Any natural or artificial material intended for human consumption • Contains one or more nutrients

  5. Nutrient Component of food that is used by the body to • provide energy • Aide in growth and/or repair of tissue A lack of these nutrients may cause • malnutrition

  6. Major Nutrients • Lipids • Carbohydrates • Proteins

  7. Other Nutrients • Vitamins • Minerals • Water

  8. F.1: Food Groups • F.1.2: Describe the chemical composition of lipids (fats and oils), carbohydrates, and proteins.

  9. Major Nutrient - Lipids Fats and Oils are… • Source of Energy • Vital in constructing cell membranes

  10. Major Nutrient - Lipids • Contain C, H, O • Esters of glycerol and 3 fatty acids • Aka triglycerides http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/images/fig_pg9.gif

  11. Triglycerides “R” group can be… • SATURATED (no double or triple bonds) • Tend to be SOLIDS at room temperature • Tend to come from animal products • “Fat” • Unsaturated (has one double or triple bond) • Tend to be LIQUIDS at room temperature • Tend to come from plant material • “Oil” • Polyunsaturated (has multiple double or triple bonds) Nature of “R” group determines physical and chemical properties.

  12. Which of these lipids is saturated? Unsaturated? Polyunsaturated? B  A C 

  13. Which of these lipids is saturated? Unsaturated? Polyunsaturated? Citations for images on previous slide http://wpcontent.answers.com/wikipedia/commons/thumb/b/be/Fat_triglyceride_shorthand_formula.PNG/220px-Fat_triglyceride_shorthand_formula.PNG http://www.biology.lsu.edu/introbio/Link2/triglyceride.gif http://www.chm.bris.ac.uk/motm/ethylacetate/triglyceride.gif

  14. What about this one? http://www.bio.miami.edu/~cmallery/150/chemistry/c4x5fatmolecule.jpg

  15. Which of these lipids is saturated? Unsaturated? Polyunsaturated?

  16. Major Nutrient - Carbohydrates Carbohydrates are… • Source of Energy • Vital in cell construction

  17. Major Nutrient - Carbohydrates • Empirical Formula = CH2O

  18. Major Nutrient - Carbohydrates • Simple Carbohydrates • Monosaccharides = (CH2O) n>2 = simplest carbohydrates Ex: Glucose fructose

  19. Major Nutrient - Carbohydrates • Disaccharide – formed from condensation of 2 monosaccharides.

  20. Major Nutrient - Carbohydrates • Polysaccharides – formed from condensation of many monosaccharides. Starch

  21. Major Nutrient - Proteins Proteins … • build up, maintain, and replace tissues (muscles, organs, imunne system) in your body • Primary component in hair and nails • make enzymes, hormones, and other body chemicals • building block of bones, muscles, cartilage, skin, and blood.

  22. Major Nutrient - Proteins • Contain C, H, O, and N… • And some contain P and S • Are polymers of amino acids • 22 important amino acids • 13 body makes, 9 are “essential”

  23. Major Nutrient - Proteins

  24. Major Nutrient - Proteins The R groups represent side chains of the amino acids involved and can be the same or different.

  25. Food Chemistry Chapter 17 in Green / Damjii F.2: FATS AND OILS

  26. Homework (Done in advance!) • Read F2 – Fats and Oils - pp. 476-477 • Do Q 7-11 • on p 491

  27. F.2: Fats and Oils • F.2.1: Describe the difference in structure between saturated and unsaturated (mono- and poly-unsaturated) fatty acids Remember… 3 molecules of fatty acids react with 1 molecules of glycerol to form a lipid

  28. F.2: Fats and Oils • F.2.2: Predict the degree of crystallization (solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and in industry.

  29. F.2: Fats and Oils • Melting point and hardness (degree of crystallization) depend on • Length of hydrocarbon chain • Longer chain = greater molar mass = more vdW forces = higher mp • Degree of unsaturation • More double bonds = crooked chains = less contact = fewer vdW forces = lower mp • Cis or trans conformation • more cis = more crooked chains = less contact = fewer vdW forces = lower mp • more trans = less crooked chains = more contact = more vdW forces (compared to cis) = higher mp

  30. Triglycerides • SATURATED (no double or triple bonds) • Tend to be SOLIDS at room temperature • Tend to come from animal products • “Fat” • Examples: • Coconut oil • Butter • lard

  31. Triglycerides • Unsaturated (has one double or triple bond) • Tend to be LIQUIDS at room temperature • Tend to come from plant material • “Oil” • Examples • Olive oil • Canola oil • Peanut oil • Polyunsaturated (has multiple double or triple bonds) • Example • Sunflower oil • Corn oil • Fish oil

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