This document discusses the essential nutrients required for human health: proteins, fats, carbohydrates, minerals, vitamins, and water. It provides details on the structure and types of proteins, fats, and carbohydrates. Additionally, it describes various chemical tests used to identify nutrients, such as Benedict's test for reducing sugars and the iodine test for starch. Finally, the document lists some key properties of water that are important for biological functions.

1. Nutrients
Review Lesson 101

2. Types of nutrients
Nutrients

3. Types of nutrients
Nutrients
Proteins
Fats
Carbohydrates
Minerals
Vitamins
Water

4. Why do we need
nutrients?
• For energy to do work (fats and
carbohydrates)
• To help repair worn out cells and help in
growth and development (proteins)

5. Protein Structure

6. Protein Structure
•23 different types
•Contains Nitrogen,
Carbon, Oxygen
and Hydrogen
Amino acids
•Long chains of
amino acids
combined together
Polypeptides
•There are 4 levels
of proteins
Proteins

7. Fats Structure

8. Fats Structure
Fats 3 Fatty
acids
and 1
glycerol

9. Fat molecule
Glycerol Fatty acid
Fatty acid
Fatty acid

10. Types of Carbohydrates
Carbohydrates

11. Types of Carbohydrates
Carbohydrates
Monosaccharide
Glucose Fructose
Disaccharide
Sucrose Maltose
Polysaccharide
Starch Cellulose Glycogen

12. Structures
General
term
Carbohydrates
Starch
Cellulose
Glycogen

13. Structures
PolysaccharideDisaccharideMonosaccharideGeneral term
Carbohydrates Glucose Maltose
Starch
Cellulose
Glycogen
Condensation
Hydrolysis

14. Food tests: Fats
Fats
Solution
remains
clear
Cloudy
white
emulsion
formed
Negative
Ethanol
emulsion
test
Positive
Ethanol
emulsion
test

15. Food tests: Fats
Fats

16. Food tests: Proteins
Proteins
Solution
remains
blue
Solution
turns
purple
Negative
Biuret
test
Positive
Biuret
test

17. Food tests: Reducing sugars
(monosaccharides and maltose)
Reducing
sugars
Solution
remains blue
Green/yellow/o
range/red
precipitate
forms
Negative
Benedict’s test
Positive
Benedict’s test

18. Food tests: Starch test
Starch
Remains
brown
Turns
blue-
black
Negative
Iodine
test
Positive
Iodine
test

19. Water Properties
Water property
High latent heat of
vaporisation
High specific heat capacity
Water expands when it
freezes
Water is a universal
solvent
Water has strong cohesive
forces of attraction
Observations
You feel cooler when you
sweat as sweat evaporates
Water remains cool
despite a hot weather
Coke bottles will burst in
the freezer
Our body has 70% water
Water droplets remain
spherical