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Problematic question
Why does the human body need proteins, fats and carbohydrates contained in food?
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Study
- Determine the purpose of organic substances in the human body.
- Find out what proteins, fats, carbohydrates are.
- Why do people need them?
- Determine the optimal ratio of organic substances in the daily diet.
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"Convenience. Low costs.
Freeing women's hands.
Proteins, fats and carbohydrates
According to the rules of science."
(D. Samoilov, “Semi-finished products”)
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Squirrels
Every cell of a living organism contains proteins. Human muscles, skin, hair, and nails consist mainly of proteins. Moreover, proteins are the basis of life, they participate in metabolism and ensure the reproduction of living organisms.
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A person needs a complete range of proteins in their food. If there is not enough protein in the diet, an adult feels a loss of strength, his performance decreases, and his body is less resistant to infections and colds. As for children, if they have inadequate protein nutrition, they are greatly behind in development: children grow, and proteins are the main “building material” of nature.
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Carbohydrates
Carbohydrates play the role of energy substances in the human body. The most important of them are sucrose, glucose, fructose, and starch. They are quickly absorbed ("burned") in the body.
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The exception is fiber (cellulose), which is especially abundant in plant foods. It is practically not absorbed by the body, but is of great importance: it acts as ballast and helps digestion, mechanically cleansing the mucous membranes of the stomach and intestines. There are a lot of carbohydrates in potatoes and vegetables, cereals, pasta, fruits and bread.
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Fats
Fats also serve as a source of energy for the human body. The body stores them “in reserve” and they serve as a long-term energy source. In addition, fats have low thermal conductivity and protect the body from hypothermia.
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It is not surprising that the traditional diet of northern peoples contains so much animal fat. For people engaged in heavy physical labor, it is also easiest (although not always healthier) to compensate for the energy expended with fatty foods. Fats are part of cell walls, intracellular formations, and nervous tissue. Another function of fats is to supply fat-soluble vitamins and other biologically active substances to the body tissues.
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ADVANTAGES AND DISADVANTAGES OF SEPARATE NUTRITION. Advantages of separate nutrition. Due to the rapid passage of compatible products through the digestive tract, fermentation and putrefaction processes do not occur in the body, which reduces intoxication of the body. When switching to separate meals, your health improves and you lose weight well. The results of this method of losing weight, as a rule, are quite lasting, especially if you use it constantly. Separate nutrition is useful for gastrointestinal disorders and diseases. Disadvantages of separate power supply. Compliance requires a special lifestyle and willpower. Getting used to a separate diet is not easy for many people, and although the body receives all the substances necessary for normal functioning, many experience a feeling of hunger. It is difficult to get pleasure from such food. Not all doctors agree that separate meals are beneficial. According to critics, the use of this technique is an artificial disruption of normal digestion. From the moment of their emergence as a biological species, people have always eaten mixed foods, and our digestive tract is ideally adjusted by nature itself to digest precisely mixed foods. If you follow the rules of separate nutrition for a long time, then the digestive organs will “forget how” to cope with dumplings and sandwiches, salads and rich borscht. And a supporter of the new technique will have to give up pickles and traditional dishes all his life.
Slide description:CONCLUSION. Human food is varied, there are so many different dishes in the world! But all these delicacies and dishes consist of proteins, fats and carbohydrates, as well as vitamins, mineral salts and water. Everything we eat or drink breaks down into these or even simpler components in our body. For the best absorption of proteins, fats and carbohydrates, their complete combination is necessary: 1:1:4, respectively. The main components of food products - proteins, fats and carbohydrates - are carriers of energy necessary for the functioning of the body. They are a plastic material for the formation of body structures, for the synthesis of hormones and substances that transmit signals in the nervous system.
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ADVANTAGES AND DISADVANTAGES OF SEPARATE NUTRITION. Advantages of separate nutrition. Due to the rapid passage of compatible products through the digestive tract, fermentation and putrefaction processes do not occur in the body, which reduces intoxication of the body. When switching to separate meals, your health improves and you lose weight well. The results of this method of losing weight, as a rule, are quite lasting, especially if you use it constantly. Separate nutrition is useful for gastrointestinal disorders and diseases. Disadvantages of separate power supply. Compliance requires a special lifestyle and willpower. Getting used to a separate diet is not easy for many people, and although the body receives all the substances necessary for normal functioning, many experience a feeling of hunger. It is difficult to get pleasure from such food. Not all doctors agree that separate meals are beneficial. According to critics, the use of this technique is an artificial disruption of normal digestion. From the moment of their emergence as a biological species, people have always eaten mixed foods, and our digestive tract is ideally adjusted by nature itself to digest precisely mixed foods. If you follow the rules of separate nutrition for a long time, then the digestive organs will “forget how” to cope with dumplings and sandwiches, salads and rich borscht. And a supporter of the new technique will have to give up pickles and traditional dishes all his life.
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CONCLUSION. Human food is varied, there are so many different dishes in the world! But all these delicacies and dishes consist of proteins, fats and carbohydrates, as well as vitamins, mineral salts and water. Everything we eat or drink breaks down into these or even simpler components in our body. For the best absorption of proteins, fats and carbohydrates, their complete combination is necessary: 1:1:4, respectively. The main components of food products - proteins, fats and carbohydrates - are carriers of energy necessary for the functioning of the body. They are a plastic material for the formation of body structures, for the synthesis of hormones and substances that transmit signals in the nervous system.
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Slide presentation
Slide text: Proteins Fats Carbohydrates Presentation on Chemistry by Nikolay Shevtsov, student of class 11-A UVK "Collegium School" No. 14 in Simferopol
Slide text: Work objectives: Find out what PROTEINS, FATS AND CARBOHYDRATES are. Their significance in human life. Find out more about them.
Slide text: General meaning: Proteins, fats, carbohydrates are the main nutrients in the human diet. Nutrients are those chemical compounds or individual elements that the body needs for its biological development and for the normal functioning of all vital processes.
Slide text: Proteins Proteins are high-molecular nitrogen compounds, the main and essential part of all organisms. Protein substances are involved in all vital processes. For example, metabolism is ensured by enzymes, which by their nature are proteins. Proteins are also contractile structures necessary to perform the contractile function of muscles - actomyosin; supporting tissues of the body - collagen of bones, cartilage, tendons; integumentary tissues of the body - skin, nails, hair.
Slide text: Protein - its properties and role Among the numerous nutrients, proteins play the most important role. They serve as a source of essential amino acids and the so-called nonspecific nitrogen necessary for protein synthesis. The level of protein supply largely determines the state of health, physical development, physical performance, and in young children, mental development. The sufficiency of protein in the diet and its high quality make it possible to create optimal conditions for the internal environment of the body necessary for growth, development, normal human functioning and performance. Under the influence of protein deficiency, pathological conditions such as edema and fatty liver can develop; disruption of the functional state of the internal secretion organs, especially the gonads, adrenal glands and pituitary gland; violation of conditioned reflex activity and internal inhibition processes; decreased immunity; nutritional dystrophy. Proteins consist of carbon, oxygen, hydrogen, phosphorus, sulfur and nitrogen, which are part of amino acids - the main structural components of protein. Proteins differ in the level of amino acid content and the sequence of their connection. There are animal and plant proteins. Unlike fats and carbohydrates, proteins contain, in addition to carbon, hydrogen and oxygen, nitrogen - 16%. Therefore, they are called nitrogen-containing nutrients. The animal body needs proteins in finished form, since it cannot synthesize them, like plants, from inorganic substances in the soil and air. The source of protein for humans is food substances of animal and plant origin. Proteins are necessary primarily as plastic material; this is their main function: they make up a total of 45% of the dense remainder of the body. Proteins are also part of hormones, red blood cells, and some antibodies, and are highly reactive.
Slide text: Functions of proteins in the body Just like other biological macromolecules (polysaccharides, lipids) and nucleic acids, proteins are necessary components of all living organisms; they participate in most of the life processes of the cell. Proteins carry out metabolism and energy transformations. Proteins are part of cellular structures - organelles, secreted into the extracellular space for the exchange of signals between cells, hydrolysis of food and the formation of intercellular substance.
Slide text: Fats Fats, or triglycerides, are natural organic compounds, complete esters of glycerol and monobasic fatty acids; belong to the class of lipids. In living organisms they perform structural, energetic and other functions. Along with carbohydrates and proteins, fats are one of the main components of nutrition. Liquid fats of vegetable origin are usually called oils - just like butter.
Slide text: Composition, structure of fats The composition of fats was determined by French scientists M. Chevrel and M. Berto. In 1811, M. Chevrel established that when a mixture of fat and water is heated in an alkaline environment, glycerin and carboxylic acids (stearic and oleic) are formed. In 1854, the chemist M. Berthelot carried out the reverse reaction and synthesized fat for the first time by heating a mixture of glycerol and carboxylic acids. The composition of fats corresponds to the general formula: CH2-O-C(O)-R¹ | CH-O-C(O)-R² | CH2-O-C(O)-R³, where R¹, R² and R³ are radicals of (sometimes different) fatty acids. Natural fats contain three acid radicals that have an unbranched structure and, as a rule, an even number of carbon atoms (the content of “odd” acid radicals in fats is usually less than 0.1%). Fats are hydrophobic, practically insoluble in water, highly soluble in organic solvents and partially soluble in ethanol (5-10%).
Slide text: Properties of fats The energy value of fat is approximately 9.1 kcal per gram, which corresponds to 38 kJ/g. Thus, the energy released when 1 gram of fat is consumed approximately corresponds, taking into account the acceleration of gravity, to lifting a load weighing 39,000 N (mass ≈ 3900 kg) to a height of 1 meter. When vigorously agitated with water, liquid (or melted) fats form more or less stable emulsions (see homogenization). Milk is a natural emulsion of fat in water. Physical properties Fats are viscous liquids or solids, lighter than water. Their density ranges from 0.9-0.95 g/cm³. They do not dissolve in water, but dissolve in many organic solvents (benzene, dichloroethane, ether, etc.)
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Slide text: Carbohydrates Carbohydrates (sugars, saccharides) are organic substances containing a carbonyl group and several hydroxyl groups. The name of the class of compounds comes from the words “carbon hydrates” and was first proposed by K. Schmidt in 1844. The appearance of this name is due to the fact that the first carbohydrates known to science were described by the gross formula Cx(H2O)y, formally being compounds of carbon and water. Carbohydrates are a very broad class of organic compounds, among them there are substances with very different properties. This allows carbohydrates to perform a variety of functions in living organisms. Compounds of this class make up about 80% of the dry mass of plants and 2-3% of the mass of animals.
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Slide text: Functions of carbohydrates In living organisms, carbohydrates perform the following functions: Structural and support functions. Carbohydrates are involved in the construction of various supporting structures. Thus, cellulose is the main structural component of plant cell walls, chitin performs a similar function in mushrooms, and also provides rigidity to the exoskeleton of arthropods. Protective role in plants. Some plants have protective structures (thorns, prickles, etc.) consisting of cell walls of dead cells. Plastic function. Carbohydrates are part of complex molecules (for example, pentoses (ribose and deoxyribose) are involved in the construction of ATP, DNA and RNA). Energy function. Carbohydrates serve as a source of energy: the oxidation of 1 gram of carbohydrates releases 4.1 kcal of energy and 0.4 g of water. Storage function. Carbohydrates act as reserve nutrients: glycogen in animals, starch and inulin in plants. Osmotic function. Carbohydrates are involved in the regulation of osmotic pressure in the body. Thus, the blood contains 100-110 mg/% glucose, and the osmotic pressure of the blood depends on the concentration of glucose. Receptor function. Oligosaccharides are part of the receptor portion of many cellular receptors or ligand molecules.
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Slide text: The most important sources The main sources of carbohydrates from food are: bread, potatoes, pasta, cereals, sweets. Sugar is a pure carbohydrate. Honey, depending on its origin, contains 70-80% glucose and fructose. A special bread unit is used to indicate the amount of carbohydrates in food.
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Slide text: I learned a lot from this presentation. And I think this presentation will be useful not only for me! Thank you for your attention. Shevtsov Nikolay 03/31/2013
Molecular level
- The molecular level is represented in the body by biological molecules, better known as: proteins, nucleic acids, carbohydrates, lipids. All these molecules take part in metabolism in the body, are building materials, perform various functions (including the preservation and transmission of hereditary information) and provide energy for the life of the body
- The role of the molecular level in a living organism is difficult to overestimate. It is this level of organization of matter that plays a huge role in the functioning of every tissue, every organ and every system of the body.
Fats
Fats, organic compounds, full esters of glycerol (triglycerides) and monobasic fatty acids; belong to the class of lipids. Along with carbohydrates and proteins, fat is one of the main components of the cells of animals, plants, and microorganisms.
carbohydrates
The name of the class of compounds comes from the words “carbon hydrates” and was first proposed by K. Schmidt in 1844. The appearance of this name is due to the fact that the first carbohydrates known to science were described by the gross formula Cx(H2O)y, formally being compounds of carbon and water .
Processing carbohydrate food
- The carbohydrates in food consumed include polysaccharides starch and glycogen. The breakdown of these carbohydrates begins in the oral cavity. The catalyst for hydrolysis is the enzyme α-amylase of saliva. When decomposed from starch and glycogen, dextrins and, in small quantities, maltose are formed. Chewed food mixed with saliva is swallowed and enters the stomach. Gastric juice does not contain enzymes that break down complex carbohydrates. Therefore, the hydrolysis of carbohydrates with an increase in acidity in the stomach is interrupted and resumed in the duodenum, where the most intensive digestion of starch and glycogen occurs with the participation of α-amylase of pancreatic juice
- Most of the monosaccharides enter the bloodstream through the portal vein into the liver, where a significant part of the absorbed glucose is converted into glycogen. Glycogen is stored in liver cells in the form of granules.
- The remaining fiber is processed in the large intestine.
check yourself
- . What properties do proteins have?
- 2. The formation of the primary structure of proteins is based on the reaction:
- 3. What nitrogen-containing organic substances are formed during protein hydrolysis in the human body?
- 4. How is a peptide bond formed?
- 5. Protein molecules that bind and neutralize substances foreign to a given cell perform the function of:
- 6. The reversible process of disruption of the structure of one of the organic compounds of the cell, occurring under the influence of physical and chemical factors, is called:
- 7. Protein monomers are:
- 8. The process of restoring protein structure is called
- 9.Functions of fats and lipids in the cell.
- 10. Lipids consist of:
- 11. Lipids consist of:
- 12. Liquid fats contain a residue
- 13 In the process of metabolism during the hydrolysis of fat, the following are formed:
- 14. what fats dissolve in
- Monomers of complex carbohydrates are:
- 2. In a plant cell it consists of carbohydrates
- 3. As a result of starch hydrolysis,
- 4. What reaction is common to ester, starch, sucrose, cellulose?
- 5 foods containing carbohydrates
- 6. where are carbohydrates processed?
- 7. Monomers of nucleic acids are:
- 8. Nucleic acids perform the following functions in the cell:
- 9. What role does DNA play in protein synthesis?
- 10. A segment of DNA molecules containing information about p
- 11. A segment of DNA molecules containing information about the primary structure of one protein is called:
- 12. The DNA molecule is
- 13. RNA is: