HOLOZOIC NUTRITION GCSE BIOLOGY
GFB NOTES
Components of food:
Organic Inorganic
Carbohydrates Water
Proteins Minerals
Fats
Vitamins
Table of Simple Carbohydrate Sugars:
Monosaccharide Reaction Disaccharide Type
Glucose + Reducing
Glucose Maltose
Glucose sugar
Glucose + Non-
Fructose Sucrose
Fructose Reducing
CARBOHYDRATES
Glucose + Reducing
Galactose Lactose
Galactose Sugar
Complex Carbohydrate Sugars:
Polysaccharide Info
Starch Main carbohydrate storage in
plants
Glycerol Main carbohydrate storage in
animals
Cellulose Main constituent in plant cell wall
Information on Carbohydrates:
1 Condensation – Build up of polysaccharides, H2O molecule is lost.
2 Hydrolysis – Breakdown of polysaccharides, H20 molecule is gained.
3 Solubility increases form M to P
4 Ability to be sorted increases form M to P.
5 Use - Energy, Energy store, Roughage, Support (cell wall )
6 Chemical Composition – CHO
7 Sources – Pasta, Bread, Veg, Fruit, Cereal
8 Deficiency – Marasmus (shrunken, bulging bellies)
©GFB NOTES
, Testing:
CARBOHYDRATES
Reducing Sugar Starch
Reagent Benedict’s solution Iodine Solution
Site Test tube White Tile
Procedure Heat and react Drop some iodine on
the source on the
white tile
Positive result Blue → Brick red Yellow-Brown →
Black
FATS
Structure of Lipids:
FATS
Information on Fats:
1 Components: CHO
2 Energy, Insultation, solvent, Structure (cell membrane)
©GFB NOTES
GFB NOTES
Components of food:
Organic Inorganic
Carbohydrates Water
Proteins Minerals
Fats
Vitamins
Table of Simple Carbohydrate Sugars:
Monosaccharide Reaction Disaccharide Type
Glucose + Reducing
Glucose Maltose
Glucose sugar
Glucose + Non-
Fructose Sucrose
Fructose Reducing
CARBOHYDRATES
Glucose + Reducing
Galactose Lactose
Galactose Sugar
Complex Carbohydrate Sugars:
Polysaccharide Info
Starch Main carbohydrate storage in
plants
Glycerol Main carbohydrate storage in
animals
Cellulose Main constituent in plant cell wall
Information on Carbohydrates:
1 Condensation – Build up of polysaccharides, H2O molecule is lost.
2 Hydrolysis – Breakdown of polysaccharides, H20 molecule is gained.
3 Solubility increases form M to P
4 Ability to be sorted increases form M to P.
5 Use - Energy, Energy store, Roughage, Support (cell wall )
6 Chemical Composition – CHO
7 Sources – Pasta, Bread, Veg, Fruit, Cereal
8 Deficiency – Marasmus (shrunken, bulging bellies)
©GFB NOTES
, Testing:
CARBOHYDRATES
Reducing Sugar Starch
Reagent Benedict’s solution Iodine Solution
Site Test tube White Tile
Procedure Heat and react Drop some iodine on
the source on the
white tile
Positive result Blue → Brick red Yellow-Brown →
Black
FATS
Structure of Lipids:
FATS
Information on Fats:
1 Components: CHO
2 Energy, Insultation, solvent, Structure (cell membrane)
©GFB NOTES
