1. Food Chemistry Chapter 17 in Green / Damjii F.1: Food Groups

2. Homework Read F1 – Food Groups - pp. 475-476 Do Qs 1-6 (on p 490) and/or take notes on the sections Participate in interactive lecture in class and take study notes

3. F.1: Food Groups F.1.1: Distinguish between a food and a nutrient

4. Food Any substance we deliberately take into our mouths and swallow. Any natural or artificial material intended for human consumption Contains one or more nutrients

5. Nutrient Component of food that is used by the body to provide energy Aide in growth and/or repair of tissue A lack of these nutrients may cause malnutrition

6. Major Nutrients Lipids Carbohydrates Proteins

7. Other Nutrients Vitamins Minerals Water

8. F.1: Food Groups F.1.2: Describe the chemical composition of lipids (fats and oils), carbohydrates, and proteins.

9. Major Nutrient - Lipids Fats and Oils are… Source of Energy Vital in constructing cell membranes

10. Major Nutrient - Lipids Contain C, H, O Esters of glycerol and 3 fatty acids – Aka triglycerides http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/images/fig_pg9.g if

11. Triglycerides “R” group can be… SATURATED (no double or triple bonds) – Tend to be SOLIDS at room temperature – Tend to come from animal products – “Fat” Unsaturated (has one double or triple bond) – Tend to be LIQUIDS at room temperature – Tend to come from plant material – “Oil” Polyunsaturated (has multiple double or triple bonds) Nature of “R” group determines physical and chemical properties.

12. Which of these lipids is saturated? Unsaturated? Polyunsaturated ? A B  C 

13. Which of these lipids is saturated? Unsaturated? Polyunsaturated ? http://wpcontent.answers.com/wikipedia/commons/thumb/b/be/Fat_triglyceride_s horthand_formula.PNG/220px-Fat_triglyceride_shorthand_formula.PNG http://www.biology.lsu.edu/introbio/Link2/triglyceride.gif http://www.chm.bris.ac.uk/motm/ethylacetate/triglyceride.gif Citations for images on previous slide

14. What about this one? http://www.bio.miami.edu/~cmallery/150/che mistry/c4x5fatmolecule.jpg

15. Which of these lipids is saturated? Unsaturated? Polyunsaturated ?

16. Major Nutrient - Carbohydrates Carbohydrates are… Source of Energy Vital in cell construction

17. Major Nutrient - Carbohydrates Empirical Formula = CH 2 O

18. Major Nutrient - Carbohydrates Simple Carbohydrates Monosaccharides = (CH 2 O) n>2 = simplest carbohydrates Ex: Glucose fructose

19. Major Nutrient - Carbohydrates Disaccharide – formed from condensation of 2 monosaccharides.

20. Major Nutrient - Carbohydrates Polysaccharides – formed from condensation of many monosaccharides. Starch

21. Major Nutrient - Proteins Proteins … build up, maintain, and replace tissues (muscles, organs, imunne system) in your body Primary component in hair and nails make enzymes, hormones, and other body chemicals building block of bones, muscles, cartilage, skin, and blood.

22. Major Nutrient - Proteins Contain C, H, O, and N… – And some contain P and S Are polymers of amino acids 22 important amino acids – 13 body makes, 9 are “essential”

24. Major Nutrient - Proteins

25. The R groups represent side chains of the amino acids involved and can be the same or different.

28. Food Chemistry Chapter 17 in Green / Damjii F.2: FATS AND OILS

29. Read F2 – Fats and Oils - pp. 476-477 Do Q 7-11 on p 491 Homework (Done in advance!)

30. F.2: Fats and Oils F.2.1: Describe the difference in structure between saturated and unsaturated (mono- and poly-unsaturated) fatty acids Remember… 3 molecules of fatty acids react with 1 molecules of glycerol to form a lipid

31. F.2: Fats and Oils F.2.2: Predict the degree of crystallization (solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and in industry.

32. F.2: Fats and Oils Melting point and hardness (degree of crystallization) depend on – Length of hydrocarbon chain Longer chain = greater molar mass = more vdW forces = higher mp – Degree of unsaturation More double bonds = crooked chains = less contact = fewer vdW forces = lower mp – Cis or trans conformation more cis = more crooked chains = less contact = fewer vdW forces = lower mp more trans = less crooked chains = more contact = more vdW forces (compared to cis) = higher mp

33. Triglycerides SATURATED (no double or triple bonds) – Tend to be SOLIDS at room temperature – Tend to come from animal products – “Fat” – Examples: Coconut oil Butter lard

34. Triglycerides Unsaturated (has one double or triple bond) – Tend to be LIQUIDS at room temperature – Tend to come from plant material – “Oil” – Examples Olive oil Canola oil Peanut oil Polyunsaturated (has multiple double or triple bonds) – Example Sunflower oil Corn oil Fish oil