CONSUMER CHEMISTRY

4th Quarter- Biochemistry and Food Production

Macronutrients- To be consumed in large My Plate (2011)

amounts
+A cup of water
 Proteins
 Carbohydrates
Whole
Micronutrients- To be consumed in small Vegetables
grains
or trace amounts

 Vitamins
 Minerals Healthy
Fruits proteins
The Basic Four (1958)

Meat,
poultry
ESSENTIAL BODY NUTRIENTS
Bread, Fruits and
vegetables Proteins
cereal, etc
 major structural component of
Dairy living things
products  needed for growth and
maintaining existing tissues
The Food Pyramid (1991)  carriers of gases and other
substances (ex. hemoglobin)
moderate  regulation of body functions (ex.
servings Fats and sweets insulin)
 antibodies (ex. gamma globulin)
2-3 2-3
Milk, yogurt Protein Amino Acids
servings servings

 the building blocks of proteins

2-4 3-5
servings
Fruits Vegetables  elements present: C, H, O, N, S
servings
 has carboxylic acid and amine
6-11
Carbohydrates
servings
Glycine Formation of Dipeptide from 2AA (Al, Cy)

H SH
| |
H2N – C – C – OH CH3 CH2
| |
| ||
H2N – C – C – OH H – N – C – C – OH
H O | || | ||
H O H O
Alanine

CH3
SH
|
|
H2N – C – C – OH
CH3 CH2
| ||
| |
H O
H2N – C – C – N – C – C – OH + H2O
| || | ||
Aspartic Acid H O H O

O Here, you will lose an OH and H because

|| that will later turn into a by-product H2O
C – OH
The Essential Amino Acids
|
CH2  Isoleucine
|  Leucine
H2N – C – C – OH  Lysine
| ||  Methionine
H O  Histidine
 Phenylalanine
Cysteine  Threonine
 Tryptophan
SH  Valine
|
CH2 Peptide bond- Also called “condensation
| reaction”; it is the reaction of two amino
H2N – C – C – OH acids with loss of H2O
| ||
Dipeptide- The product of two amino
H O
acids
Types of Protein
Glycerol + 3 Fatty Acids
 Complete Protein
~Contains adequate amounts of all
essential amino acids OH OH OH
~Examples are animal proteins | | |
 Incomplete Protein H –C – C – C – H + 3 HO – C – (CH2)14 – CH3
| | |
~Lacks some amounts of essential
H H H
amino acids
~Examples are plant proteins
Fat + 3 H2O
 Complementary Protein
~Combination of the two types H O
~Examples are grains, dairy, nuts, | ||
macaroni and cheese, tofu w/rice, H – C – O – C – (CH2)14 – CH3
pizza, and whole grain cereal O
w/milk ||
H – C – O – C – (CH2)14 – CH3
The DRI (Dietary Reference Intake) is 0.8
O
g of protein per kg of body weight.
||
Fats H – C – O – C – (CH2)14 – CH3
|
 major category of lipids with H
special characteristics and
functions The end product has ester. Again H2O is a
 present in meat, fish, poultry, oils, by-product, only this time there are three
and other dairy products of them.
 contains lower percentage of
oxygen than carbohydrates Saturated fats
1 g fat = 9 cal ; 1 g carbo = 4 cal
 solid at room temperature (ex.
 non polar, low water solubility,
butter, animal fats)
and has energy-storing properties
 can cause atherosclerosis, which
Fatty acids- Class of organic compounds is the hardening of arteries
made of long hydrocarbon chains with
O
carboxylic group (-COOH) at one end
||
C
|
(palmitic acid) OH
 Unsaturated fats ~Increases LDL, which raises
cardiac risks
 liquid at room temperature ~The reason why most food
(ex. corn oil, olive oil) OH
products have 0% trans-fat
|
C=O
H R
| |
C=C
(oleic acid)
| |
Polysaturated fats OH R’ H
| ex.
C=O Carbohydrates
 major source of energy for the

(linoleaic acid) O
||
 cis – fatty acid H H C
| | |
H H H–C C= OH
| | | |
C=C H H
| |
R’ R
ex.

body
 elements present: C, H, O

H H H O Monosaccharides
| | | || Blood
H–C C= C Glucose C6H12O6
sugar
| | Fruit
H OH Frucose
sugar
Galactos Brain
e sugar
Disaccharides
Fructose C12H22O11
Cane
 trans – fatty acid Sucrose +
sugar
~Shows a decrease in HDL (high Glucose
density lipoprotein), which is the Galactos
Milk
Lactose e +
one responsible in lowering the sugar
Glucose
risk of heart disease
Maltose Glucose Malt
 + ¿
sugar % cal = calories ¿ fat total calories x 100
Glucose
Polysaccharides
Starch Glucose Plant 98.1
= x 100
Glycogen Polymers Animal 100
Plant
Cellulose
fiber = 98. 1%

Given: Vitamins
1 tablespoon butter (14 g)  biomolecules necessary for
Total fat: 10.9 g growth, reproduction, health, and
Polysaturated fat: 0.4 g life
Saturated fat: 7.2 g  total quantity of vitamins required
Calories: 100 by humans is 0.2 g daily
 two types: water soluble and fat
1.) Calculate the percent of:
soluble
 Saturated fat Water soluble Deficiency
vitamins condition
7.2 g B1 (Thiamin) Beriberi
x 100 = 66%
10.9 g B2 (Riboflavin) Severe skin
problems
 Unsaturated fat Niacin Pellagra
B6 (Pyridoxine) Depression
0.4 g B12 (Cobalamin) Anemia
x 100 = 4% Folic Acid Anemia
10.9 g
Pantothenic Acid Anemia
Biotin Dermatitis
2.) Calculate the total percent of fat in the
C (Ascorbic Acid) Scurvy
given serving of butter

10.9 g
x 100 = 78% Fat soluble Deficiency
14 g vitamins condition
A (Retinol) Inflamed eye
3.) Determine the calories from fat in the membranes
given serving of butter D (Calciferol) Rickets
E (Tocopherol) Oxidation of
9 cal membranes
10.9 g x = 98.1 cal K (Menaquinone) Hemorrhage,
1 g fat
anemia
4.) Calculate the percent calories in butter
Minerals
from fat
  important life-supporting 2.) Pickling- preserving food by anaerobic
materials in our diet fermentation in brime/vinegar
 out of 100 known minerals, only 3.) Curing- any of various food
22 are essential to human life preservation and flavoring processes of
 two types: macrominerals and foods by the addition of salt, nitrates, and
trace minerals sugar
Deficiency 4.) Freezing- slows down decomposition
Macrominerals
condition by turning residual moisture to ice
Calcium Rickets, 5.) Heating- increasing of temperature
osteoporosis which is sufficient to kill microorganisms
Chlorine 6.) Refrigeration- preserves food by
Magnesium Heart failure
slowing down the growth and
Phosphorus
reproduction of microorganisms
Potassium Poor nerve function
Sodium Headache, poor 7.) Sugaring- tends to draw water from
memory the microbes, which leaves microbial cells
Sulfur dehydrated
8.) Salting- draws moisture from meat
Deficiency through the process of osmosis because
Trace minerals
condition salt is hypertonic
Chromium Loss of insulin 9.) Food
Cobalt irradiation- refers
Copper Dental decay
to the use of
Flourine Goiter
ionizing
Iodine Anemia
Iron radiation to
Manganese preserve food
Molybdenum
Nickel Cirrhosis of liver
Selenium Kashan disease
Zinc Anemia

FOOD PRESERVATION The food irradiation logo (Radura)

 involves the process of preventing
the growth of microorganisms in
food
1.) Drying- method of preservation that
inhibits the bacterial growth through
removal of water; oldest known method
of food preservation
10.) Fermentation- enzymatically
controlled anaerobic breakdown of
carbon dioxide to alcohol
11.) Pasteurization- process in which a
liquid is heated to the temperature that
kills microorganisms then cooled quickly
12.) Blanching- to put food in boiling
water/steam for a short period of time
13.) Canning- involves placing food in jars coloring increases carotene
then heating them to kill microorganisms agents visual
appeal
emulsifiers improves cellulose
texture, gums,
smoothness dextrins
flavoring enhances salt, MSG
FOOD ADDITIVES agents flavor
 substances added to food to hemectants retains glycerin
preserve or enhance its taste and moisture
appearance leavening gives food baking
Functions: agents light powder
texture
 Makes food more attractive
nutrients improves vitamins and
ex. nutritive minerals
saltpeter (potassium nitrate)- value
added to meat to make it look red preservative prevents propionic
EDTA (ethylene diamine tetra s and anti- spoilage, acid, sorbic
acetic acid)- added to softdrinks to mycotic microbial acid
make it look clear agents growth
sweeteners adds sweet sucrose,
 Adds variations of flavor
taste fructose,
ex. sorbitol
citric acid- gives sour taste
corn syrup- gives sweet taste
aspartate, saccharin- artificial
sweeteners for the diabetics
MSG (monosodium glutamate)-
gives brothy taste for soups
 To preserve food
ex.
salt, vinegar

Groups of Additives

Additive type Purpose Examples

anti-caking keeps food sodium
agents free- ferrocyanide
flowing
anti-oxidants prevents BHA and
fat BHT
rancidity
bleaches whitens sulfur
food dioxide