FOOD TESTS:

KEY NUTRIENTS:

Starch

Reducing sugars

Protein

Fats

Proteins:
Carbohydrates:
Fats:

SYNTHESIS OF LARGE MOLECULES:

Proteins

Carbohydrates

Fats

SOURCES OF NUTRIENTS:
Nutrient
Protein

Importance

Source

DEFICIENCY DISEASES:
Nutrient
Vitamin C

Carbohydrates
Vitamin D
Fats
Vitamin C
Vitamin D
Minerals- Iron
Minerals - Calcium
Fibre
Water

Iron
Calcium

Symptoms

MICROORGANISMS IN THE FOOD INDUSTRY:

FOOD ADDITIVES:

Yoghurt:

Colourings:

Bacteria convert milk sugar ( ____________ ) into

_______________
curdles the milk

Flavourings:

gives yoghurt firmer texture

Other bacteria creamier & more flavour
Preservatives:
Bread:
Involves use of ______________ (a single-celled fungus)
_____________

Emulsifiers and Stabilisers:

produce _______________________
makes bread rise
Anti-oxidants:
Single cell protein:
______________ and _______________, grown in bulk
Advantages of fungal protein

high _________ and _____________ content

low in _____________________.

organisms can be grown on waste material (e.g.

______________, _______________ or _____________ )

Problems with Additives:

FOOD TESTS:
Starch

KEY NUTRIENTS:
Proteins: C, H, O, N
Carbohydrates: C, H, O
Fats: C, H, O

Half fill a test tube with test

solution / food
Add 2 drops of iodine
solution

+ = blue / black

SYNTHESIS OF LARGE MOLECULES:

Amino acids

Proteins

Simple sugars

- = yellow / brown

Carbohydrates (starch or glycogen)

Fatty acids and glycerol

Fats and oils

SOURCES OF NUTRIENTS:
Nutrient

Importance

Protein

Growth and Repair (essential

body-building food)

Carbohydrates
Fats

ENERGY
Store of energy, Insulation,
Protects organs

Vitamin C

Formation of collagen (part

of skin, bones, walls of
blood vessels)

Vitamin D

Needed for absorption of

calcium

Minerals- Iron
Minerals Calcium
Fibre
Water

Part of haemoglobin
Important for bones and
teeth
Assists in the digestion of
food and production of
faeces
chemical reactions
waste removal
solvent

Source
Meat / Fish
Eggs / Cheese
Potatoes, Pasta,
Rice
Sweets / Cakes
Butter
Cream / Milk etc

Reducing sugars
Place some test solution /
food in a test tube
Add a few drops of
Benedicts solution
Heat test tube for 5 minutes
in a 90C water bath

+ = brick red / Orange / Yellow

- = blue

Protein

Add a few drops of Copper

sulphate to the test solution /
food
Add a few drops of sodium
hydroxide solution
+= purple
- = blue

Fats
Place some test solution /
food in a test tube
Add a few drops of ethanol
Shake gently
Add a few drops of water
Shake again
+ = cloudy
- = colourless (NOT

CLEAR!)

Citrus fruits,
potatoes
Fish oils, egg
yolks, humans
(using sunlight)
Red meat, spinach
Milk & dairy
products
Fruit and Veg
Cereals
Nuts / Grains
Drinks
Fruit & Veg

DEFICIENCY DISEASES:
Nutrient

Symptoms

Vitamin D

Scurvy, bleeding gums, poor

immunity, bruises, ulcers
Rickets, soft bones, bowed
legs

Iron

Anaemia, pale appearance,

tiredness, shortness of breath

Vitamin C

Calcium

Weak bones & teeth, slow

blood clotting

MICROORGANISMS IN THE FOOD INDUSTRY:

FOOD ADDITIVES:

Yoghurt:

Colourings:

Bacteria convert milk sugar ( _lactose__ ) into ___lactic acid____

Make food look more appetizing

e.g. tinned strawberries and peas, egg yolks (chemical added
to chook food)
Flavourings:

curdles the milk

gives yoghurt firmer texture
Other bacteria creamier & more flavour

Put flavours back in process foods.

May be used instead of real flavours

Bread:

Preservatives:

Involves use of ___yeast___ (a single-celled fungus)

Extend shelf life by preventing microbial growth

e.g. sausages, dried fruit, bacon

__respires___
produce __carbon dioxide_____

Emulsifiers and Stabilisers:

makes bread rise

Give food the right consistency

e.g. thickening or making it a jelly

Single cell protein:

Anti-oxidants:

___Bacteria__ and ___fungi__, grown in bulk

Prevent oxidation when food is exposed to air(and so spoiling

of food)
e.g. fats, apples

Advantages of fungal protein

high __protein__ and ___fibre___ content

low in ___cholesterol_______.

organisms can be grown on waste material (e.g. ___flour

waste_, __wool__ or __paper shavings__ )

Problems with Additives:

Have caused damage to animals - kidneys, liver,
digestive system, cancer
Some destroy vitamins e.g. SO2 (preservative)
destroys vitamin B
Some cause asthma, itchy sc\kin, headaches,
hyperactivity in children