CHAPTER 4 FOOD AND DIGESTION

2.7: Identify the chemical elements present in Carbohydrates, Proteins and Lipids (Fats
and Oils)

MOLECULE CHEMICAL ELEMENTS

CARBOHYDRAT Carbon, Oxygen and Hydrogen
E
PROTEIN Carbon, Oxygen, Hydrogen, Sulfur, Nitrogen and
Phosphorous
LIPIDS Carbon, Oxygen and Hydrogen

2.8: Describe the structure of Carbohydrates, Proteins and Lipids as large molecules made
up from smaller basic units: Starch and Glycogen from Simple Sugar; Protein from Amino
Acids; Lipid from Fatty Acids and Glycerol

Glycerol
2.9: Describe the test for Glucose, Starch, Protein and Fat

TEST FOR GLUCOSE

Diagram Showing the Test for

Glucose using Benedict’s
Solution

METHOD:
 Add drops of Benedict's solution into sample solution in test tube
 Heat at 60 - 70 °C in water bath for 5 minutes
 Take test tube out of water bath and record the colour
RESULT:
 If Glucose is present, solution should turn brick red
 If Glucose is not present, solution should stay blue

TEST FOR STARCH

Diagram Showing the Test for Starch using Iodine

Solution

METHOD:
 Take sample of solution and use pipette to put it into wells or on tile
 Add drops of Iodine solution and leave it for 1 minute (to allow reaction to take place)
RESULT:
 If Starch is present, solution should turn blue - black
 If Starch is not present, solution should stay brown
 TEST FOR PROTEIN

Diagram Showing
the Test for Protein

METHOD:
 Add drops of biuret solution into sample solution in test tube
 Leave for 1 minute to allow reaction to take place
 Colour is recorded
RESULT:
 If Protein is present, solution should turn violet
 If Starch is not present, solution should stay blue

s
TEST FOR FAT

Diagram Showing
the Test for Fats

METHOD:
 Test substance is mixed with 2cm of ethanol
3

 An equal volume of distilled water is added

 Leave for 3 minutes to allow reaction to take place
 Colour is recorded
RESULT:
 If fat is present, a milky - white emulsion forms
 If fat is not present, solution will remain colourless

2.24: understand that a balanced diet should include appropriate proportions of

carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre
IMPORTANCE:

 Humans need to eat a balanced diet to maintain a good health

 Each component of the diet is important for different reasons, it is important to consume equal
amounts of all

IMPORTANT DIETS CONSIST OF SEVEN MAIN FOOD GROUPS:

 Carbohydrates
 Protein
 Lipids
 Dietary fibre
 Vitamins
 Minerals
 Water

2.25: Identify Sources and Describe Functions of Carbohydrate, Protein, Lipid (Fats and
Oils), Vitamins A, C and D, and the Mineral Ions Calcium and Iron, Water and Dietary Fibre
as Components of the Diet

DIET FUNCTION
CARBOHYDRAT Used for energy
E SOURCE: Rice, potatoes, pasta, breads…
PROTEIN Growth and repair
DEFICIENCY: Marasmus - poor growth
SOURCE: Meat, eggs, lentils
VITAMIN A Healthy eyesight (found in rods and cones cells of the retina)
DEFICIENCY: Night blindness
SOURCE: carrots
VITAMIN C Forms an essential part of collagen protein, which makes up skin,
hair, gums and bones.
DEFICIENCY: Scurvy - bleeding gums
SOURCE: Citrus fruits
VITAMIN D Strengthen teeth and bones
DEFICIENCY: Rickets - curvature of bones
SOURCE: Margarine
LIPID Insulation and energy storage
SOURCE: Nuts, seeds, meats
DIETARY FIBRE Lower cholesterol
DEFICIENCY: Constipation
SOURCE: Vegetables, whole grains
CALCIUM Strengthen bones, teeth and muscles
DEFICIENCY: Osteoporosis (brittle bones)
SOURCE: Milk
IRON Used to make haemoglobin
DEFICIENCY: Anaemia - poor oxygen transport
SOURCE: Meat
WATER Chemical reactions to take place
SOURCE: Water

2.26: Understand that Energy Requirements vary with Activity Levels, Age and Pregnancy
 FACTOR EXPLANATION
AGE The amount of energy requirements that young people need increases towards adulthood as this
energy is needed for growth. E.g, Muscle development
ACTIVITY The more active you are, the more energy you will require to keep your body moving E.g, If you
LEVELS exercise more muscle contractions  more energy needed  more respiration
PREGNANCY During pregnancy, the energy requirements will increase as energy is needed to support the
growth of the developing fetus, as well as the larger mass that the mother needs to carry around,
requiring more energy. It is important for mothers to consume protein for the growth and repair
of the baby.

2.27: Describe the structures of the Human Alimentary Canal and describe the functions
of the Mouth, Oesophagus, Stomach, Small Intestine (duodenum and ileum), Large
Intestine (colon and rectum) and Pancreas

ALIMENTARY CANAL: Passage through which

food passes through the body from the mouth
to the anus

The purpose of digestion is to break food

into molecules that are small enough to be
absorbed into the bloodstream. There are
two types of digestion:
Mechanical Digestion: digestion by
physically breaking food into smaller
pieces. Carried out by;
 mouth and teeth chewing food
 stomach churning food

Chemical Digestion: digestion using

enzymes

STRUCTURE FUNCTION

MOUTH  The mouth is where mechanical digestion takes place

 Large food is turned into a food bolus with larger surface area to volume ratio so enzymes
in saliva called amylase, can break down starch into glucose
 Food bolus is lubricated in saliva so it can be swallowed easily

OESOPHAGUS  Tube that connects the mouth to the stomach

 Where the food bolus goes after being swallowed
 Wave-like contractions will take place to push the food bolus down without the force of
gravity – peristalsis. See objective 2.28 for more details

STOMACH  Where food is churned (mechanical digestion) while enzymes do chemical digestion
 Enzyme present is Pepsin (a protease) that digests proteins into amino acids
 Hydrochloric acid will be present to create optimum pH of pepsin. Salivary amylase is
denatured so no further starch digestion in the stomach

SMALL  Two parts: duodenum and ileum

INTESTINE  Duodenum – where all digestion is completed by enzymes. Mixture of enzymes present
 here, from the pancreas or the wall itself.
 Also present: bile from the liver. See objective 2.30 & 2.31 for more details
 Ileum – the last part of the small intestine where absorption of nutrients occurs. Lined
with villi to help. See objective 2.32 for more details

LARGE  Two parts: colon and rectum

INTESTINE  In the colon the water is absorbed from undigested food to produce faeces
 Faeces is stored in the rectum until egestion occurs through the anus (ie, you go to the
loo!)

PANCREAS  Produce digestive enzymes: Amylase, Protease and Lipase

 Secretes enzymes into the duodenum (small intestine)

KEYWORD DEFINITIONS:
Ingestion: taking food into the digestive system

Digestion: breaking food down into molecules small enough to be absorbed into the
bloodstream.

Absorption: taking molecules into the bloodstream. This happens almost entirely in the
small intestine (ileum)

Assimilation: using food molecules to build new molecules in our bodies. I.e. the food
molecule physically becomes part of our body.

Egestion: Removing unwanted food from the digestive system (having a poo!). This is not
excretion, because the unwanted food has never, technically, been inside the body.

2.28: Explain how food is moved through the gut by Peristalsis

PERISTALSIS: Wavelike contractions that push the food bolus down the oesophagus

PERISTALSIS

Diagram
Showing
the Process
of
Peristalsis

PERISTALSIS OCCURS BY THE CONTRACTION OF TWO MUSCLES:

 Circular Muscle - Contracts to change the radius of the oesophagus
  Longitudinal Muscle - Contracts to change the length of the oesophagus
 Together, they create wave-like contractions that will push the food bolus down
PURPOSE OF PERISTALSIS:
 Push food down without the force of gravity
 Large food boluses do not get stuck

2.29: Understand the role of Digestive Enzymes, to include the Digestion of Starch to
Glucose by Amylase and Maltase, the Digestion of Proteins to Amino Acids by Proteases
and the Digestion of Lipids to Fatty Acids and Glycerol by Lipases

ENZYME REACTION MOLECULE

AMYLASE / MALTASE Starch → Glucose

PROTEASE Protein → Amino Acids

LIPASE Lipids → Fatty Acids & Glycerol

You need to know the following enzymes:

 Where it is made Where it works Enzyme Substrate Products

Salivary Glands Mouth Amylase Starch Maltose*

Stomach cells Stomach Pepsin Protein Amino Acids

Liver Small Intestine Bile Salts Fat Fat droplets

Amylase Starch Maltose*

Pancreas Small Intestine Protease Protein Amino Acids
Lipase Fat Glycerol & Fatty
acids
Small Intestine Small Intestine Maltase Maltose* Glucose
Protease Protein Amino Acids

*Starch is broken down into glucose in two steps. First it is broken down by amylase into maltose which is a disaccharide (ie,
made up of two sugar molecules) then it is broken down by maltase into glucose

2.30 & 2.31: Understand that Bile is Produced by the Liver and Stored in the Gall Bladder,
and Understand the Role of Bile in Neutralising Stomach Acid and Emulsifying Lipids

BILE: Bile is an Alkaline Substance Produced in the Liver and Stored in the Gall Bladder

Bile salts are not technically enzymes. They are

made in the liver and stored in the gall bladder.
They help by emulsifying lipid (i.e. turning large fat
droplets into lots of tiny droplets). This increases the
surface area, which helps lipase actually break the
lipid down.

Bile also has a second job. Bile is alkali, which is

important for neutralizing stomach acid as soon as it
leaves the stomach. Stomach acid is important
because it kills any bacteria that enter the stomach. Stomach acid does not play a significant
role in digestion.
2.32: Describe the Structure of a villus and Explain how this Helps Absorption of the
Products of Digestion in the Small Intestine

VILLUS: The wall of the small intestine is lined

with finger-like projections called villi (villus –
singular)

Their function is to increase the surface area

available for absorption of the digested small
soluble molecules into our blood stream.
Each villus has its own network of capillaries
to help. The cells that line the villi have
folded cell membranes, called microvilli. This
further increases the surface area.

Digested products are absorbed by diffusion,

so the small intestine is adapted to make
diffusion as quick and efficient as possible.

ADAPTATION of the FUNCTION

ILEUM

THIN CELL WALLS Thin cell walls (one cell thick) so the diffusion distance is short. This increases
the rate of diffusion

LARGE SURFACE AREA TO Ileum walls have many folds called villi and the villi have cells with microvilli.
VOLUME RATIO This creates a large surface area (x1000 bigger!) for absorption, increasing the
rate of diffusion

STRONG CONCENTRATION Each villus has its own blood capillary network and the blood is constantly being
GRADIENT PROVIDED BY circulated by the pumping of the heart. This creates a large concentration
BLOOD SUPPLY gradient allowing for a faster rate of diffusion of glucose and amino acids (and
all other nutrients EXCEPT lipids)

LACTEAL This is a special type of vessel in the centre of each villus filled with a fluid called
lymph which eventually drains into the blood system. Lymph is similar to blood
in many ways. Lipids are absorbed into here.
2.33B: Describe an Experiment to Investigate the Energy Content in a Food Sample
You need to know an experiment that can show how much energy there is in food. The easiest way of
doing this is to burn a sample of food and use it to heat a fixed volume of water. If you record the change
in temperature of the water you can use the equation below to find out the energy the food gave to the
water;
Energy = change in temperature x volume of water x 4.2J/g/°C
A potential problem is that not all the food will burn. To control this, you measure the start and end mass
of the food and calculate the mass that actually burned. To standardize this, you can divide your calculated
energy value by the change in mass to give you the change in mass per gram of food (which will allow you
to compare values fairly between different food samples). So the equation would look like this:

Energy = change in temperature x volume of water x 4.2J/g/°C

Mass of food (g)

INVESTIGATING ENERGY CONTENT IN FOOD SAMPLE

Food in
Complete
Combustion
to Heat
Water

METHOD:
 Measure volume of water and add into boiling tube
 Measure temperature of water
 Measure mass of food sample
 Set food sample alight for and hold under the boiling tube until it stops burning
 Measure final temperature of water