Inorganic substances needed buy the body for many diff. func.

Needed in very tiny amounts

Known as trace elements

60 diff. minerals, make up 4% of body

Intro
needed in large amount
Macro
Calcium, phosphorus, sodium

found in very small amount

Trace
Iron, zinc, fluoride

formation and maintenance of strong bones and teeth

universal solvent in biological system
normal functioning of nervous system and muscle
Intro
75-85% of cell weight
bloodclotting
1. Calcium (Ca)
oxgen atom - electronegative
milk and dairy
tends to draw e towards it, giving the end a partial -ve charge
poor bone health - increase the risk of disease - osteoporosis
hydrogen atom Too...?
leaving the other end a partial +ve charge stomach pains and diarrhoea
Polar
charge seperation - polarity - uneven distribution of charge within a molecule formation of haemoglobin in RBC

polarity - consequences: cohensiveness, the temp-stabilizing capacity and the energy metabolism
solvent properties
an important role in the immune system
because of polarity - hv an affinity for each other and tend to orient themselves
spontaneously animal haem iron - haemoglobin

three-dimensional network of hydrogen-bonded molecule Characteristic of water molecules non-haem iron

Cohesive source
plant
hydrogen bond - constantly being broken and reformed 2. Iron (Fe) beans, nnuts, dried fruits, wholegrains, soya bean flour, dark green leafy vege

high surface tension, high bp, high specific heat and high heat of vaporation
feeling of tiredness
slovent - a fluid - solute can be dissolved
lacking in energy
polarity of water lead to anaemia
Too...? general weakness
hydrophilic - solutes that have an affinity for water and therefore dissolve readily Excellent solvent
in it - polar molecules poor concentration

constipation, nausea, and vomiting

hydrophobic - molecules that are not very soluble in water - nonpolar molecu;es
structure bones and teeth
both liq and gaseous state structure of cell membranes
Medium of transferring heat 3. Phosphorus (P)
transfer by conduction and convection Types energy metabolism
a mixture of 2 liq containing droplets that dont blend with each otehr emulsion found in red meat, dairy products, fish, poultry, bread, rice and oats
Function of water in food preparation
liq that dont blend or mix immiscible water and electrolyte balance
Necessary ingredient in forming food mixture
Topic 2
substance composed of large molecules that are polar at one end, nonpolar at the
other
emulsifier Water Constituents of Food Minerals and Water Properties & Minerals normal functioning of cells
4. Potassium (K)
Significance all foods
most water in food found in
richly in fruit, leafy green vege, meat, nuts, seeds and pulses
lightly trapped and easily pressed from food Free water
regulate body water content and electrolyte balance
acts as dispersing agent and solvent
absorption of some nutrients and water from the guts
associates in layer through intramolecular H bond around hydrophilic food
Forms of water in food
molecules small amount in raw foods
Absorbed water
eg. water in cell wall / protoplasm 5. Sodium (Na) found in salt

remains unfrozen at temp below 0 bacon, cheese, yeast extract and smoked fish
Bound water
amount of unfreezable water - based on protein amount cause by excessive sweating / vomiting & diarrhoea
too...?
the measure of the availability of water mocules to enter into microbial, enzymatic increase the risk of high blood preesure - link - heart disease and stroke
or chemical reaction
formation os strong teeth
aw
protects against dental decay
determine the shelf life of food
trace element - small amount needed
% of bound water ↑, aw ↓
Water activity drinking water
6. Fluoride (F)
refer to unbound water - support the growth of bacteria, yeast and molds (fungi） found in small amount in tea and salt water fish

fluoride toothpaste
measured as equilibrium relative huidity (ERH)
motting or discolouration of teeth
represent the ratio of water vapor pressure of the food to the water vapor too..?
斑点
pressure of pure water under the same conditions
Vit A, C, E
aw - predicting the growth of bacteria, yeast and mold
Calcium, potassium, fluoride
to control its acidity level / level of water activity / both
Nutrient Interactions work together - completing diff. func. Calcium, vit C 看回去assignment
risk of food poisioning Predicting in food spoilage
low acid foods (pH>4.5) with a aw>0.86 Iron, vit C

Staphylococcus aureus - a common food poisioning organism - can grow down to this Carbohydrates and B vitamins
relative low water activity level
Anti-oxidants Vit A, C ,E to protect cell agiant oxidative damage from free radical
amount of free water amount of bound water and free water
Water activity Diff Moisture content % function primaryly in metabolism - enzyme
measurement of the energy status of water (qualitative) quantitative amount of water
provide structure to bones and teeth & in synthesis glycogen, fat and protein

consuming mineral supplement above recommended levels - does not benefit

Minerals and exercise performance exercise performance

loss of water and mineral salt (sodium chloride and potassium chloride)

excessive water and electrolyte loss - heat cramps, heat exhaustion, heat stroke

release of hormones (vasopressin, aldosterone) and enzyme (renin)

Defense against mineral loss in exercise
to minimize sodium and water loss - kidney and sweat