Concept Map

NUTRITION

Types Diet Humans and Plants Technology

Animals
Production
Autotrophs Heterotrophs
Hidroponic dan
Balanced Imbalance Aeroponic Processing
Holozoic
d
Selective breeding
Saprophytism
Tissue culture
Parasitism Cooking
Genetic
Absorption engineering
and Freezing
Photosynthesis Digestion Defaecation
assimilation Soil
Asimilasi Management Canning
Chemosynthesis
Biological
Ruminant control Pasteurization
Rodents

Nutrient Photosynthesis Fermentation

Humans
requirement Mechanism
Factors Drying

Light Concentration of
Macronutrient Micronutrien Temperature intensity Carbon Dioxide
t
 6.1 : TYPES OF NUTRITION
A) NUTRITION

AUTOTROPHS HETEROTROPHS

Definition: Definition:
Organisms that can synthesis Organisms that cannot
complex organic compound synthesis their own nutrients.
from raw simple inorganic
substances using light or
chemical energy.

Photosynthesis Chemosynthesis Holozoic Parasite

Definition: Definition: Definition: Definition:

A process through A process which include The organisms feed by the organism that
which green certain type of bacteria ingesting solid organic obtains nutrient by
plants produce ,synthesise organic matter which is living on or in the body
organic compound without the subsequently digested of another living
molecules from help of light. These and absorbed into their organism , the host.
carbon dioxide organisms obtain bodies.
and and light energy by oxiding
using light as a inorganic substances
source of energy such as hydrogen
sulphide and ammonia

Example: Example: Example: Example:

Green plants Nitrosomonas sp Human beings, pitcher Roundworm
plant (Nepenthus sp.)

Saprophytes

Definition:
The organisms that feed on dead and decaying organic Example:
matter. They digest the food externally before the Mushrooms,bread
nutrient are absorbed. molds,yeast.

6.2 :BALANCED DIET

A The Necessity Of A Balanced Diet

2
 1) Definition:
A diet made up of the seven classes of food in the right proportion for the need of
the body.The food that contain the major nutrients which include carbohydrates,
proteins and lipids, as well as vitamins, minerals, water and roughage or dietary
fibre.

B Daily Energy Requirement

1. What is energy ?

1.Energy is needed to
5. Three main energy perform physical
providing organic activities and to sustain
molecules are lipids, vital functions such as
carbohydrates and heartbeat, breathing and
proteins for maintaining body
temperature at 37° C

4. 4.2 joules of
The energy is generated
by the oxidation of energy are needed
molecules obtained from to raise the
food during cellular temperature of 1g
respiration.The unit of of water by 1°C
energy value is joule per
gram (Jgˉ' ) ENERGY

3.Energy value = the

6. The energy value of:
Carbohydrates = 22.2 kJ/g amount of heat
Proteins =17.2 kJ/g generated from the
2) Factors affecting
Lipid =37.6 kJ/gthe daily energy requirement combustion of one
gram of food
Daily requirement of energy depends on weight, age, sex and activities

3
 Age, sex and occupation Energy Explaination
requirement
perday/ kJ
Athlete:
15year
Depending on the type of
(teenager) sport they are engaged in.For
12 600 9 600 example a foot ballplayer
needs high protein food to
build new tissues and strong
muscle.
A badminton player needs
athlete rich in proteins
vitamins minerals, and
carbohydrates to provides
constant energy during
training and competition
They also needs calcium,
sodium and potassium to
prevent muscle cramps.

Children and teenagers:

Adult They needs carbohydrates to
(moderately provide extra energy. They
active) 12 100 10 500 also need a lot of proteins to
build body tissues.
They should take plenty of
fruits and vegetables to
provide dietary fibres,
minerals and vitamins.

Adult
(Active) man) 15 000 12 600

C Experiment:
1. Determining the energy value in food samples
2. Testing for the presence of starch, reducing sugar, non-reducing sugar, protein
and lipid in food samples.

D Nutrient Content In Food.

Recommend daily intake of energy and nutrient for each target group :-

4
 INDIVIDUL FOOD CLASS / REASONS
GROUP NUTRIENT CONTENT
Pregnant woman -Calcium and phosphorus For the formation of strong bones in

from milk growing fetuses.

-Folic acid and ferum from -formation of red blood cell

liver, cabbage. -for normal neural tube

development in embryo
Infants and -proteins -for the formation of new tissues
children -fibre from green vegetables -to prevent constipation
and whole grain
Teenages -proteins and vitamins -rapid growth

-carbohydrates -provides energy for their active

lifestyles

-ferum -to synthesise more haemoglobin

after menstruation

Athletes -proteins -build new tissues

-carbohydrates -to provide constant muscles
energy during training and
competition

-to prevent muscle cramps

-calcium, sodium , potassium

Osteoporosis -calcium and phosphorous -for the formation of strong bones

and teeth
The aged -proteins - build new tissue
-vitamins (D, B6,folic acids) -for the absorption of calcium and
phosphorous in the intestine.

-calcium and phosphorous -for the normal functioning of

muscle and nerve s

Vegetarian -plant proteins -for the formation of new tissue

-ferum -for the formation of hemoglobin

-calcium -for the formation of strong bones
and teeth

5
 -for blood – clotting

-vitamin B12 -for the formation of red blood cell

6
 6.3 : MALNUTRITION
1) Definition of Malnutrition :
Result from taking an unbalanced diet in which certain nutrient are lacking, in
excess, or in the wrong proportions.
2) Malnutrition will result in:
Symptoms
Nutritional effect Lacking / excess Treatments

Protein deficiency Thin with Take more proteins

Kwashiorkor Protein deficiency wrinkled
skin.

Scurvy Vitamin C deficiency Swollen & Citrus fruit,

bleeding tomatoes, green
gums peppers

Calcium deficiency Poor teeth Eat food that is rich

Rickets Vitamin D deficiency and bone in calcium
Phosphorus deficiency formation

Osteoporosis Calcium deficiency Bone easily Eat food that is rich

crack in calcium

Excess of sugar stroke Avoid excessive

Diabetes intake of
carbohydrate

Obesity Excessive consumption of Cardiovascul Low in saturated fats

carbohydrates and lipids ar disease and cholesterol

6.4 : FOOD DIGESTION

7
Below is the digestive system in humans, labeled the diagram.

Mouthcavity

Oesophagus

Liver
Stomach
Gall bladder
Pancreas
Duodenum

Ileum Colon

Caecum
Rectum

Digestive System of a Human

Complete the flow cart below to show the digestion of food

oesophagus stomach
Mouth cavity duodenum

colon ileum
rectum

8
 Complete the table below.

Site of Secretion Gland / Organ Enzymes Biochemical Reaction

Digestion

Mouth Saliva Salivary gland Salivary Starch +water--------- maltose

amylase

Gastric juice Gastric glands Rennin caseinogen + water ------- casein

pepsin Protein + water -------polypeptide

Stomach

Hydrochloric 1) Helps to kill bacteria in the food

acid
2) Creates an acidic condition (pH 1.5 – 2.0) which is optimal for
the action of enzymes in the stomach.

Duodenum Bile Liver - Emulsification of lipids

Pancreatic Pancreas Pancreatic Starch + water ------- maltose

juice Amylase

polypeptide + water ------peptides

Trypsin

Lipid droplets + water ------- fatty

lipase acid + glycerol

Small Intestinal juice Intestinal Maltase Maltose + water ------- glucose

intestine glands
(ileum)
Lactase Lactose + water ------- glucose +
galactose

Sucrose +water ------ glucose +

Sucrase fructose

Erepsin/ Peptides + water -------- amino

peptidase acids

Lipase Lipids droplets + water ---------

fatty acids + glyceroll

9
Digestive System In Ruminants And Rodents.

a. Identify and labeled parts of digestive system in ruminants. Explain the digestion of cellulose in
each parts of digestive systems.

Anus

2
4 1

Digestive System Of A Cow

1. Partially chewed food is passed to the rumen ,the largest compartment of the stomach. Here
cellulose is broke down by the cellulose produced by bacteria. Part of the breakdown
product are absorbed by the bacteria, the rest by the host.
2. As the food enters the reticulum , the cellulose undergoes further hydrolysis. The content of
the reticulum, called the cud, is then regurgitated bit by bit into the mouth to be thoroughly
chewed.This process helps soften and breakdown cellulose , making it more accessible to
further microbial action.
3. The cud is reswallowed and moved to the omasum. Here, lrge particles of food are broken
down into smaller pieces by peristalsis. Water is removed from the cud.
4. The food particles finally move into the abomasums, the true stomach of the cow. Here,
gastric juice containing digestive enzymes completes the digestion of proteins and other
food substances. The food then passed through the small intestine to be digested and
absorbed in the normal way.

Examples of ruminants are cows & goats

Fill in the blank below.

10
 Bacteria / protozoa Bacteria / protozoa

Mouth rumen reticulum Omasum Abomasumm

Enzyme cellulase Enzyme cellulase

b. Identifying and labeling part of digestive system of rodents

oesophagus

liver

stomach
duodenum Gall blader
pancreas

ileum
caecum

Colon

appendix
rectum

anus feaces

Explain the digestion of food in rodents.

In rodents like rabbits and rats , the caecum and appendix are enlarge to store the cellulose-
digesting bacteria . Unlike ruminants the breakdown products pass through the alimentary canal of
rodents twice. The faeces in the first batch are usually produced at night . This are the eaten again
to enable the animals to absorb the products of bacterial breakdown as they pass through the

11
alimentary canal for the second time. The second batch of faeces becomes drier and harder. This
adaptation allows rodents to recover the nutrients initially lost with the feaces.

Example of rodents are : rabbits and rats

6.5:ABSORPTION AND ASSIMILATION OF DIGESTION FOOD

The parts of the digestive system involved in the absorption of digested food is small intestine
The adaptive characteristic of the digestive system related to absorption are:

1. The epithelial lining is only one cells thick

2. The epithelial cells of microscopic projection called microvilli, this will increase the surface
area available for absorption
3. Each villus also has a network of blood capillaries and a lymphatic vessel called a lacteal

DRAW AND LABEL THE STRUCTURE OF A VILLUS

Content of nutrients in
the lumen of ileum

A)
* Simple sugar
* Amino acid
* Mineral salt
* Vitamin B,C

B)
* Fatty acid and
glycerol
* Vitamin A,D,E,K

12
 VILLUS

Lacteal
Blood Capillary

Fatty acid + glycerol

= droplet of lipid

Facilitated diffusion Active Transport

1. Mineral Salts Pass
1. Simple sugar
trough
2. Amino acid
1

Lymphatic
capillaries

Thoracic duct and

Portal hepatic vein
right lymphatic duct

Right and Left

Subclavian Veins
Liver

13
 Assimilation Of Digested Food

Definition of:

1. Assimilation:
A process of incorporating digested food into our body cells and tissues so that they can
become part of body tissue.An example is the building of cytoplasm by using amino acids
from the digestion of proteins.

2. Detoxification:
Breaking down toxic substances and poisons in food.

Synthesis of plasma membrane

Synthesis of
protoplasm

Cellular respiration
Protein plasma

Glukcose

Kidney Urea Glycogen

Glucose, amino acids

Glucose
Amino acids

Hepatic portal vein

Small intestine
Carbohydrates , protein, lipid

Transport of nutrients and assimilation

by liver and body cells

14
1.From the diagram above complete the labeling and explain how the assimilation process
happens in the liver.

The liver acts as a checkpoint which controls the amount of nutrients released into the blood
circulatory system.
Most of the glucose is converted into glycogen and stored in the liver. When the blood sugar level
falls and the body needs energy , the stored glycogen is converted back to glucose. Glucose is
distributed throughout the body by the circulatory system. When the glucose molecules reach the
cells, they are oxidized to release energy during cellular respiration. When the glycogen store in the
liver is full, excess glucose is converted into lipids by the liver.
Like glucose ; amino acids have to pass through the liver before they reach the blood circulatory
system. The liver synthesizes plasma proteins from amino acids. When there is a short supply of
glucose and glycogen, the liver converts amino acids to glucose. Amino acids which enter the cells
are used for the synthesis of new protoplasm and the repair of damaged tissues.

6.6: RORMATION OF FAECES AND DEFAECATION.

Refer to the diagram on page 11 discuss the formation of faeces and defaecation

1.Undigested food that consist of mainly fibres and excretory products such as bile pigments , dead
cell and dead bacteria is not absorbed in the small intestine.It is channeled to the large intestine by
peristalsis.

2. In the colon, absorption of water occurs. As a result of water absorption, undigested food
residues harden to become faeces which is stored in the rectum temporarily.

3.When the rectum is full , its muscular wall will contract to excrete the faeces through anus. This
process is called defecation. ..................................................

4.There are some friendly bacteria that live in our colon. These bacteria can act on undigested food
residue to produce vitamin B12 and K. These vitamins are absorbed into the blood for use by body
cells.

5.Dietary fibres are indigestible. As such, they help to increase the bulk of faeces and
aid ....................................

15
6.7 : EVALUATING EATING HABITS.
Health Problems Related To Eating Habits.
Health Problem Cause
1.Gastritis Food is not taken at regular
times,the absence of food in the
stomach results in the acidic
gastric juice acting on the
epithelial lining of the stomach
wall.
2.Obesity Excessive storage of energy in the
form of fat.
3.Anorexia nervosa Fear of gaining weight so
intentionally deprive themselves of
food to achieve a severe loss in
body weight.
4.Bulemia Sequence of excessive food
intake and purging to counteract
the effect of the binge.
16
Symptoms
Abdominal pain, nausea, belching,
vomiting, a burning sensation in the
upper region of the abdomen and loss
of appetite.
Cardiovascular disease, hypertension
and diabetes mellitus.
Distorted body image,disruption of the
functions of the heart, endocrine
system and reproductive system.
Cardiovascular problems and kidney
damage
 6.6 : FORMATION OF FAECES AND DEFAECATION

1) Fibre

2) Waste
Undigested product
food
helps

Move

by

COLON microorganisms

Peristalsis

avoid
FOOD ABSORP
water
Constipation

17
 MACRONUTRIENTS AND MICRONUTRIENTS

MINERAL ELEMENTS

MACRONUTRIENTS MICRONUTRIENTS

 Needed by plants in larger quantities  Needed in smaller quantities

MACRONUTRIENT MICRONUTRIENT
Mineral Functions Effect of deficiency Mineral Functions Effect of deficiency
element element
Carbon(C) -combine to form -stunted growth Boron(B) -for the synthesis of Stunted growth
Hydrogen(H) carbohydrate during organic compounds
Oxygen(O) photosynthesis -helps in breaking down
-oxygen is also carbohydrates
needed for
respiration
Nitrogen (N) -synthesis of -yellowing (chlorosis) and Molybdenum -involved in the -stunted growth
chlorophyll falling of leaves metabolism of nitrogen
-for the synthesis of -stunted growth
protoplasm and
nucleic acids

Phosphorus -for the synthesis of
(P) proteins, nucleic
acids and ATP
-stimulate cell division
-for plant maturation
-for ripening of fruits
Potassium -helps in the
(K) synthesis of protein
-for the formation of
starch
-stimulates cell
division
-leaves become dark green Zinc(Zn) -activates certain -stunned growth
with red spots on them enzymes
-stunted growth
-slow maturation and slow
fruit ripening
-stunted growth Manganese -activates certain -leaves with yellow patches
-yellowing of leaves (Mn) enzymes
-death of leaf margin and tip
-soft stem
18
 -activates enzymes

Calcium -for the formation of -young leaves have irregular Copper (Cu) -component of enzymes in -abnormal growth
(Ca) middle lamella and shapes photosynthesis and -yellowing of leaves
cell wall -stunted growth respiration
-for the growth of
shoot tip and root
tip
-maintains the partial
permeability of cell
membrane

Magnesium -for the synthesis of -yellowing of leaves Ferrum (Fe) -for the synthesis of -yellowing of regions in
(Mg) chlorophyll -death of parts of leaf or chlorophyll between veins in young
-for the formation of entire leaf -for the formation of leaves
protoplasm respiratory
-actives respiratory -for the formation of res
enzymes
Sulphur (S) -for the synthesis of -leaves have pale colour
protein and nucleic and fall easily
acids -stunted root growth
-for cell division

19
7.9 UNDERSTANDING PHOTOSYNTHESIS

A) HISTORY OF DEVELOPMENT

Scientist/Year Discovery Experiments

Van Helmont Exp:
To investigate plant nutrition
Conclusion:
The growth of plants is due to water
and not because of the soil
Initial final

Joseph Exp::
Priestly To show that plants liberate oxygen
& Jan when exposed to sunlight
Ingenhouse Conclusion:
1772 The growth of plants is due to water, not
soil.
Plants produce oxygen during
photosynthesis
Robert Hill Exp:
1937 To show that chloroplasts that are
placed in water containing hydrogen
acceptor molecules (potassium
ferryoxalate) produces oxygen.

B) THE REQUIREMENTS OF PHOTOSYNTHESIS AND ITS PRODUCTS

1. Plants absorb water and carbon dioxide and converts them into complex organic
compounds such as glucose in the leaves by photosynthesis.
sunlight
carbon dioxide + water Glucose + water
chlorophyll

2. Experiments on photosynthesis:
a. Aktivity 1 ( the requirement of carbon dioxide in photosynthesis)
Problem statement: What are the requirements of photosynthesis?
Hypothesis: Carbon dioxide is necessary for photosynthesis
Materials: A plant in a flower pot ,soda lime in small beaker, colorless and
translucent plastic bag, an iodine solution in a dropping bottle,

20
 ethanol , large rubber band / string ,beaker 250 ml, boiling tube,
Bunsen burner, tripod stand ,wire gauze and white tile.

Procedure : 1) Place the plant in a dark place for 2 days to destarch the leaves
2) Cover the plant with transparent plastic bag and place a beaker of soda
lime in the plastic bag.
3) Expose the plant to sunlight for several hours
4) Pick one leaf from the plant and carry out iodine test .
5) Record your observation

Discussion:
1) Why is the starch absent in the leaf after the plant is kept in the dark for
two days?
2) Suggest one control experiment .
3) Predict what would happen to the plant when it is covered by plastic bag
with soda lime inside.
4) Make an inference based on the observations in the experiment.

Conclusion:
Does the result of the experiment support the hypothesis? Give your
reasons.

b. Aktivity 2 ( the necessity of light in photosynthesis)

Problem statement : Is light necessary for photosynthesis?
Hypothesis: Light is necessary for photosynthesis.
Material: A potted plant ,scissors, Aluminium foil, iodine solution in a
dropping bottle, ethanol ,beaker 250 ml, boiling tube ,Bunsen
burner ,tripod stand ,paper clips, wire gauze and white tile.
Procedure :
1) Place the plant in a dark place for 2 days to destarch the leaves.
2) Take one healthy leaf and cover part of it with aluminium foil . Hold the
aluminium foil on the leaf with paper clips as shown in the Figure.
3) Make a sketch on a piece of paper to show the covered part of the leaf.
4) Expose the plant to light for several hours.
5) Remove the leaf from the plant and carry out iodine test.

21
 6) Record your observation.

Discussion:
1) Observe changes in the leaf surface, if any after iodine test is carried
out. Is there any difference between the covered part of the leaf and
the rest of it which is exposed to the light?
2) Is control experiment necessary? Explain the set up of the control
experiment.
Conclusion:
Does the result of the experiment support the hypothesis? Give your
reasons.

c.Aktivity 3: ( the necessity of chlorophyll in photosynthesis)

Problem statement: Is chlorophyll necessary for photosynthesis?
Hypothesis: Chlorophyll is necessary for photosynthesis
Materials: A plant with variegated leaves, scissors, iodine in dropping bottle,
ethanol, beaker 250 ml, boiling tube , Bunsen burner, tripod stand,
wire gauze and white tile.
Procedure :
1) Make a sketch of the variegated leaf and show clearly the green and
the non-green parts of the leaf.
2) Expose the plant to light for several hours.
3) Pick the leaf and carry out iodine test.
4) Record your observation
5) Carry out a suitable control experiment.

Discussion:
1) Identify the role of chlorophyll in the leaf.
2) How are you going to control the other variables that might has the
effect on the experiment.
3) What is the possible inference of the experiment based on the
observations?

Conclusion:

22
 Does the result of the experiment support the hypothesis. Give reasons.

d. Activity 4( The presence of starch in leaf as a result of photosynthesis)

Problem statement: Is starch presence in leaf as a result of photosynthesis
Hypothesis: starch is presence in leaf as a result of photosynthesis

Apparatus /Materials: ………………………………………………………………..

…………………………………………………………………………..
…………………………………………………………………………..

Procedure :
1)

2)
3)
4)

5)
6)
7)

8)
9)
10)
11)

Discussion:
1) Why one leaf is kept in a dark place while the other is exposed to
light?
2) Are any differences in the observations for both leaves?
3) Make an inference based on the experiment.

23
 Conclusion:
………………………………………………………………………………………...

3.Based on the experiments above , it is found that plant requires carbon dioxide
and water to produce glucose and liberates oxygen, in the presence of light and
chlorophyll. Excess glucose is stored in the form of starch in storage organs.

4. The equation of photosynthesis :

light
6CO2 + 6 H2O C6H12O6 + 6O2
chlorophyll

5. Structure and function of leaf :

Non-green
region Green region

Guard cell
P
stomata
Variegated leaf floem

Cross section of dicot . leaf

STRUCTURE ADAPTATION
1) Leaf Lamina  Thin and wide / (high SA/V ratio) to enable
(i) Leaf absorb sunlight
(ii) Carbon dioxide diffuse into cells easily

 Mosaic arrangement of leaves to enable

leaves absorb light maximum.

24
 2) Leaf veins  Situated at the centre of the leaf and branched out to
the side of the leaf
 Xylem and phloem are found in the veins.

 Xilem transports water and minerals

From root to the leaf
 Phloem transports glucose synthesized in the leaf to all
part of the plant
3) Epidermis  Consists of upper epidermis and lower epidermis . It
serves a transparent single layer
 Epidermal cell has no chlorophyll and therefore permits
light to penetrate into mesophyll tissues.
 Outer surface of epidermis is covered by cuticle which
waterproof.
 It protects leaf from microb and excessive water loss
4) Stomata  Found abundantly at the lower surface of leaf.

 Its opening is controlled by guard cells . Exchange of

oxygen and carbon dioxide gas during photosynthesis
and respiration takes place through the opening.
5) Palisade  Elongated cells with many chloroplast inside , near to
mesophyll leaf surface for more and efficient light absorbed.
6) Spongy  Irregular shape, loosely arranged beneath the palisade
mesophyll mesophyll with many air sac It contains many chloroplast
for photosynthesis.

6. Plant adaptation in favour of photosynthesis at different habitats.

Floating Aquatic Adaptations:

plants  Stomata are found at the upper
Eg : Lotus ( the leaf surface of leaves for carbon dioxide
abaxial touching the diffuse into the leaves for
surface of water). photosynthesis.
 Cuticle layer at the upper surface
helps to avoid water loss
 Palisade mesophyll has large
amount of chloroplasts for
25
Submerged aquatic Adaptation:
plants  Stomata found through out the
Eg. Hyrylla sp. surfaces
 Absorption of CO2 takes place all over
the plant surface

Xerophyte plants in Adaptation:

desert region  Have reduced leaves to decrease the
Eg. Cactus rate of transpiration
 Sacculent stem with embedded
stomata to reduced the loss of water.
 Many chloroplasts in lower epidermis.
For photosynthesis.

C) THE MECHANISM OF PHOTOSYNTHESIS

1. Complete and label the chloroplast structure below.

Lipid globul Stroma

Starch
granule
Granum

chloroplast

26
 The mechanism of photosynthesis occurs in two stages i.e light reaction and dark
reaction.

Light reaction Dark reaction

(photolysis of water ) (reduction of carbon dioxide)

24 H
24 H2O 24 H +
+ 24OH - (hydrogen atom)
24OH- - 24e- 24 OH

6CO2 + 24H 6(CH2O)+6H2O

24OH- - 24e- 24 OH

6(CH2O) C6H12O6

24OH 12H2O + 6O2

 Chlorophyll molecules absorp light energy,  The reaction takes place in

becomes excited and release high energy
electrons (this occures in grana ) which is later
on converted to ATP.
 At the same time, water molecules in
chlorophyll dissociates forming hydrogen ions
and hydroxyl ions
 Hydrogen ions combine with electrons to
form hydrogen atoms
 Hydrogen atoms thus formed later enters
the dark reaction in stroma.
 Hydroxyl ions releases its electron to form
hydroxyl molecule
 The electrons is accepted by chlorophyll
molecules that had lost their electrons earlier.
 Hydroxyl groups finally form water and
releases oxygen.
stroma. Hydrogen atoms produced
during light reaction reduces carbon
dioxide to form glucose.
 The reduction of carbon dioxide
in stroma is catalysed by enzymes
and requires energy from ATP
( produced during light reaction )
 Units of (CH2O) combine to form
glucose.
 Glucose units are then
condensed together to form starch
which is stored in the leaves.

27
 2. the equation of reaction :

light
6CO2 + 24 H2O C6H12O6 + 6O2 + 18 H2O
chlorophyl
oncntration on photosynhesis

D) FACTORS THAT ARE AFFECTING THE RATE OF PHOTOSYNTHESIS:

1) The factors are :

i. Carbon dioxide concentration
ii. Intensity of light
iii. Temperature
iv. pH

ENVIRONMENTAL FACTORS GRAPH

1) The concentration of carbon dioxide

 An increase in carbon dioxide
photosynthesis

concentration will increase the rate of

photosynthesis until it reaches
maximum provided that the other
Rate of

factors / variables are kept constant.

 Light intensity is the limiting factor.
 The reason is , the rate of Oncentration of CO2
photosynthesis is limited by the light / x105mol/liter
intensity which is unchanged through
The effect of CO2 concentration on
out experiment. The photosynthesis
photosynthesis
rate will further increase when the light
intensity is raised.
Photosynthesis rate

2) Intensity of light ( give explaination)

- a higher light intensity means a grater
supply of light energy
- increase of light intensity will increase
the rater of photosynthesis until other Light intensity
limiting factors are present.
The effect of light on
photosynthesis

28
3) Temperature ( give explaination)

Photosynthesis rate
- the temperature range 0oC- 3oC, the rate of
photosynthesis increase with increase in
temperature.
- at a very high temperature enzymes can be
denatured, the rate of photosynthesis Temperature/0C
decrease an eventually drop to zero.
The effect of temperature on
photosynthesis

2) The increase in agricultural product in temperate countries ( four

seasons )

Explain why provision of ‘ green houses ‘ are significant in four seasonal

countries like those in Europe and northern America compared to tropical
countries?
Greenhouse effect are significant in four seasonal countries have different
amount of light intensities throughout the year. During winter where light
intensities is the least, so a greenhouse is designed to trap the sun’s energy.
Sunlight can penetrate the glass roof of a greenhouse to warm the soil.
However, the heat given off by the soil cannot pass through the glass, so it
remains inside to warm the air. This means that the heat from the sun is
trapped. Inside the greenhouse and this keeps the plants warm throughout the
year.

29
7.10 THE TECHNOLOGY IN FOOD PRODUCTION

A) THE NECESSITY FOR IMPROVING THE QUANTITY AS WELL AS THE QUALITY

OF FOODS

1) The tremendous increases in population of Malaysia has resulted in the big

demand for more supply of foods and high quality foods to meet the
requirement of the peoples in the country.
2) A lot of efforts has been done to increase the sources of foods to meet the
requirement of the fast increasing population.

B) INCREASING THE VARIETY OF FOOD SOURCES

ADVANTAGES
N Contain vitamin and mineral
U Contain roughage to helps in
T ULAM defecation
R /SALADS
I
T
I
O
N ADVANTAGES
A Contains vitamin and mineral
L MUSHROOMS
Easy to plant it because it just need a
small place.
C
A
M
P
A
I ADVANTAGES
G FRESH WATER Contains high protein
N FISHES Easy to get

30
 C) WAYS OF INCREASING THE QUALITY OF FOODS AS WELL AS THE
QUANTITY OF FOOD PRODUCTION IN THE COUNTRY.
2) Direct dispersal of
seedlings for paddy
 Advantage of easier and faster
planting
 Less labour need and earlier
crop maturity
3) Hybridisation (and
outbreeding)
 A crop with certain desirable
characteristics can be cross
bred with another with has
some other desirable
characteristic.
 The purpose is to produce a
new crop with all the desirable
characteristic of both parent.
6) Genetic engineering
 Involve the introduction of
foreign genus into
economically important plant
species to produce better
product.
 The benefit are:
- Increase the
production
- less chemical damage
- hardier plant- resits
disease and
unfavourable weather
- improve food quality
- new crops
1) Hydroponics and
aeroponics
 Growing plant without soil.
 Plant do not need to complete
for nutrients
 Plant can grow in a limited
area
 Reduce the labour
4) Tissue culture
 Free from any microorganism
 New strain of food crop,
cereal, spice, tea, coffee are
developed
Methods of
increasing
the Quality
and Quantity
of food
production 5) Land management ( for
in the farming )
country  To conserve its mineral
 Cover crops should be planted
to prevent rain from directly
hitting the soil
 For hilly areas, terracing can
be done to reduce cell
erosion.
7) Biological control
 A pest is controlled by using
its natural enemy or predator.
For example rats in oil palm
estate control by rearing owl.
 Biological control does not
pollute our environment and
its cost effective.
31
 D) DEVELOPMENT IN FOOD PROCESSING AND FOOD PRESERVATIONS

METHODS DESCRIPTION OF THE METHOD EXAMPLE

1. COOKING High temperature kills microorganism Making cakes, biscuit
which can cause food spoilage or or curry.
boiling at least 5 minutes.

2. FREEZING Based on two principles: Meat and fruits can be

(i) very low temperature (below stored in cold storage.

0oC), which inhibit the
growth of microorganism.
3. CANNING Food places in jars and sterelised at a Baked beans and
high temperature of 121oC that not only sardines.
destroyed microorganisms but also their
spores.
4. PASTEURISATION Milk is heated to : Pasteur milks

(i) 63oC for 30 minutes or

(ii) 72oC for 15 seconds and the
rapidly cooled below 10oC
5. FERMENTATION Yeast is added to fruit juices of other Fruit juices, tapai
food substances. (fermentation of
glutinous rice or
tapioca)
6. DRYING Drying under the hot sun, in hot air or in Fish, meat, fruits, flour
the oven. and vegetables.
7. PRESERVATION (a) pickling food : Example: cili padi,

food is soaked in an acidic solution green chilies, ginger,

such as vinegar. onion, mangoes and
papayas.
Example: meat,
(b) Treating food with salt and sugar
vegetable, egg, duck ,
Food is soaked in a concentrated
fruits and milk.
salt solution or boiled with sugar.

32