components of food
Principal components
Proteins
Carbohydrates
Fats and oils
Proteins
COOHCOOH COOH
H 2N C H C H N C H
H 2N 2
H CH3
CH2COOH
Aminoethanoic
2-Aminopropanoic
acid Aminobutanoic acid
acid
(Aspartic acid)
(Glycine)
(Alanine)
Peptide linkage
H R H R’
H N CH C OH H N CH C OH
O O
-H2O
H R H R’
N CH C N CH C
O O
Peptide linkage
Hydrolysis of proteins
H R H R’
N CH C OH H N CH C
O O
Past paper questions
1. 2001 6c
2. 2001 6d
3. 2000 7b
Carbohydrates
Function – provide energy
Formula – Cx H2yOy
Monosaccharides C6H12O6 (glucose,
fructose)
Disaccharide C12H22O11 (sucrose,
maltose)
Polysaccharides (C6H10O5)n (starch,
cellulose)
Stereoisomers of C6H12O6
H H H H H H
H C C* C* C* C* C O
OH OH OH OH OH
4 chiral carbons
24 = 16 stereoisomers
Glucose
Glucose
Carbohydrate polymers
Storage polysaccharides
– Energy storage – starch and glycogen
Structural polysaccharides
– Use to provide protective walls to cells -
cellulose
Starch
Cellulose
Hydrolysis of sucrose
Sucrose,like all disaccharides, is
hydrolysed by dilute mineral acids to
two monosaccharides, glucose and
fructose
H+
C12H22O11 + H2O → C6H12O6 + C6H12O6
glucose fructose
1. 2001 7c
2. 2000 6c
3. 1998 7b
Fats and oils
Triglyceride
Fatty acids
Fatty acid
Fatty acid
Hardening of vegetable oil
1. 2000 6a
2. 1999 7d