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CONSUMER CHEMISTRY
Quarter 2 – FOOD CHEMISTRY
Weeks 1 & 2 Module 1
History of Food Chemistry
Components of Foods
( Part I: Macronutrients)

Consumer Chemistry – Grade 9 Special Science Elective

Alternative Delivery Mode
Quarter 2 – Module 1: History of Food Chemistry
Components of Foods
(Part 1: Macronutrients)
2nd edition, September 2021

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 FOOD CHEMISTRY
History of Food Chemistry
Components of Foods
(Part 1): Macronutrients

The interactions and chemical processes between the biological and non-
biological components of food is known as food chemistry. Some of the biological
components include meat, poultry, beer, and milk. It includes carbohydrates, lipids,
and proteins in biochemistry. A specialized phase of food technology concerned with
an understanding of the fundamental changes of composition and the physical
condition of foodstuffs which may occur during and after industrial processing. Food
chemists play several roles in the understanding of nutrition and health. Food
science deals with the production, processing, distribution, preparation, evaluation,
and utilization of food. Food chemists work with plants that have been harvested for
food, and animals that have been slaughtered for food. Food chemists are concerned
with how these food products are processed, prepared, and distributed.
Carbohydrates make up a group of chemical compounds found in plant and
animal cells. Lipids include fats, oils, waxes, and cholesterol. In the body, fat serves
as a source of energy, a thermal insulator, and a cushion around organs; and it is
an important component of the cell. Proteins are important components of food.
Every cell requires protein for structure and function. Proteins are complex polymers
composed of amino acids. (scitechnol.com)

What I Need to Know

This module will allow you to learn about the history of organic food chemistry
and the basic components of foods.

So, let’s start. Just read and follow the instruction in this module. Good luck
and have fun!
After going through his module, you are expected to:
1. define food & trace the history of chemistry;
2. cite the basic components of food; and
3. discuss the functions, and their effects when taken.

What I Know
MULTIPLE CHOICE. Write the letter of your chosen answer on a separate sheet of
paper.
1. Who was the first person to separate malic acid from apples which started the
history on food chemistry?
A. Robert Boyle C. Alexander Fleming
B. Humpy Davy D. Carl Scheele
2. What stimulant is present in regular coffee, coffee, tea, and cola?
A. caffeine B. sucrose C. theobromine D. theophylline
3. When you chop onions, your eyes can burn because a chemical reaction produces
what chemical compound?
A. acetic acid C. nitric acid
B. hydrochloric acid D. sulfuric acid
4. What are carbohydrates made up of?
A. nutrients C. saturated fatty acids
B monosaccharides D. unsaturated fatty acids
5. What type of nutrient should you eat a lot?
A. carbohydrate B. fats C. water D. protein
6. What is the suffix of the name of all sugars?
A.- ion B.- it is C. -ly D. -ose
7. What is the function of carbohydrates?
A. To give us healthy eyes
B. To provide us with energy
C. To protect our vital organs
D. To give our bodies an insulating layer to maintain body temperature
8. What are the three macronutrients?
A. protein, carbohydrate, fat C. protein, carbohydrate, Vitamin A
B. protein, carbohydrate, omega 3 D. protein, carbohydrate, Vitamin C
9. Which best explains why oil is liquid at room temperature while butter is solid at
room temperature?
A. oil is a saturated fat C. oil contains double bonds
B. butter is a saturated fat D. butter contains double bonds
10. What is the function of fat?
A. To give us energy
B. To make our body slim
C. To make our body slimmer
D. For growth, repair, and maintenance of body cells and tissues
11. Fats provide us with a source of fat-soluble vitamins, what are they?
A. A, B, C & D B. A, C, & E C. B1, D & E D. A, D, E, & K
12. What is the function of proteins?
A. For healthy skin
B. To give the body an insulating power
C. To provide the body with fat- soluble vitamins
D. For growth, repair, and maintenance of body cells and tissues
13. Which of the following is true regarding protein complementation?
Protein complementation is when we eat _____.
A. chicken and pork
B. animal sources of protein
C. an animal and plant source of protein together
D. two plant sources of protein in the same meal to obtain all the essential amino
acids
14. What do you call the foods that are short of one or more of the essential amino
acids?
A. aldehydes C. incomplete protein
B. complete protein D. mallard reaction
15. Which of the following is an animal source of protein?
A. beans B. chicken C. eggplant D. grains

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 HISTORY OF FOOD CHEMISTRY
Components of Food
Part I: Macronutrients

The human body is made up of a variety of chemical substances. Some are

simple ions or molecules; others are complex mixtures of molecules. The two most
important substances we need are both simple molecules - oxygen and water. Oxygen
(O2) is needed in oxidative metabolism that transforms the food nutrients into energy
and body mass. It is this process that keeps our body cells alive. Water makes up
almost 70 % of our body mass. It is present in every part of the body, acting as
medium for body reactions, vehicle for the circulation of nutrients to the body cells,
and medium for eliminating the toxic products of body metabolism. It also has a
moderating effect on body temperature. The complex biomolecules like
carbohydrates, fats, proteins, and DNA (but not included in our discussion) are
already present in our body when we were born. These molecules are constantly
being changed by body processes as we live and grow. We need food and water daily
to keep our cells alive and to replenish the molecules that have been lost or changed
in building new tissues and organs.
The body gets energy from three important groups of macronutrients -
carbohydrates, proteins, and fats and oils. We get 9 cal/g from fats and oils, 7 cal/g
from proteins, and 4 cal/g from carbohydrates, regardless of the kind of food source.
It takes energy to extract energy from food. The energy used for specific dynamic
action (SDA) is spent for digesting and metabolizing food and converting food energy
into our own. This is like the energy used by power plants to produce energy from
the fuels they use. The three food groups differ in the amount of energy lost for SDA
(4 % for fats, 6 % for carbohydrates, and about 30 % for proteins).

What’s in

What are being studied in chemistry?

What’s New
Can you guess what will be studied in food chemistry? Briefly give your ideas
in five (5) sentences.

What Is It

FOOD CHEMISTRY
Food chemistry is the study of chemical processes and interactions of all
biological and non-biological components of all foods. The biological substances
include such items as meat, poultry, lettuce, beer, milk as an example. (Wikipediae)
Chemical substances can play an important role in food production and
preservation. Food additives, for example) can prolong the shelf life of foods; others,
such as colors, can make the food more attractive. Flavorings are used to make food
tastier. Food supplements are used as sources of nutrition.
The importance of food chemistry lies in its ability to counter the effects of
decomposition and spoilage and extend the shelf life of foods.
Basic food chemistry deals with three primary components in food:
carbohydrates, proteins, and lipids.

HISTORY OF FOOD CHEMISTRY

The scientific approach to food and nutrition arose with attention to agricultural
chemistry in the works of J. G. Wallerius, Humpy Davy, and others. For example,
Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the
Board of Agriculture (1813) in the United Kingdom which would serve as a foundation
for the profession worldwide, going into a fifth edition. Earlier work included that by
Carl Wilhelm Scheele who isolated malic acid from apples in 1785.
Some of the findings of Liebig on food chemistry were translated and published by
Eben Horsford in Lowell Massachusetts in 1848.
In 1874 the society of Public Analysts was formed, with the aim of applying analytical
methods to the benefit of the public. Its early experiments were based on bread, milk,
and wine.

It was also out of concern for the quality of the food supply, mainly food
adulteration and contamination issues that would first stem from intentional
contamination to later with chemical additives by the 1950s. The development and
universities worldwide, most notably in the United States, would expand food
chemistry as well with research of dietary substances, most notably the single -grain
experiment during 1907-11. Additional research by Harvey W. Wiley at the United
States Department of Agriculture during the late 19th century would play a key factor
in the creation of the United States Food and Drug Administration in 1906. The
American chemical society would establish their Agricultural and Food Chemistry
Division. In 1908 while the Institute of food Technologists would establish their Food
Chemistry Division in 1995.

Food chemistry concepts are often drawn from rheology, theories of transport
phenomena, physical and chemical thermodynamics, chemical bonds and
interaction forces, quantum mechanics and reaction kinetics, biopolymer science,
colloidal interactions, nucleation, glass transitions and freezing/disordered or non-
crystalline solids, and thus has Food Physical Chemistry as a foundation area.
(en.m.Wikepedia.org)

BASIC COMPONENTS OF FOODS

Water in Food Systems

A major component of food is water, which can encompass anywhere from 50 %

in meat products to 95 % in lettuce, cabbage, and tomato products. It is also an
excellent place for bacterial growth and food spoilage if it is not properly processed.
One way this is measured in food is by water activity which is very important in the
shelf life of many foods during processing. One of the keys to food preservation in

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most instances is to reduce the amount of water or alter the water’s characteristics
to enhance shelf life. Such methods include dehydration, freezing, and refrigeration.
This field encompasses the “physiochemical principles of the reactions and
conversions that occur during the manufacture, handling, and storage of foods.
(en.m.Wikepedia.org)

MACRONUTRIENTS

Carbohydrates

Comprising 75 % of the biological world

and 80 % of all food intake for human
consumption, the most known human
carbohydrate is sucrose. The simplest version
of a carbohydrate is a monosaccharide which
contains carbon, hydrogen, and oxygen in
1:2:1 ratio under a general formula of
CnH2nOn where n is a minimum of 3. Glucose
is an example of a monosaccharide as is
fructose. When combined in the way that the
image to the right depicts, sucrose. This Photo by Unknown Author is licensed

Fig.1. sucrose

Sucrose: ordinary table sugar & probably the most familiar carbohydrate of the
more common sugar products found in plants, is formed. A chain of
monosaccharides form to make a polysaccharide. Such polysaccharides include
pectin, dextran, agar, and xanthan.
Sugar content is commonly measured in degrees brix.

CARBOHYDRATES - THE ENERGY FOOD

Rice is for us; grass is for carabaos and other ruminants. Rice and grass are
both foods for each species. Both are good sources of energy. The starch in rice and
the cellulose in a grass are both complex carbohydrates. Humans can digest starch,
but not cellulose. What makes these molecules similar and different at the same
time?
Carbohydrates constitute a large part of our diet. Rice and corn are the main
sources of carbohydrates for most Asians, including Filipinos. Wheat, potatoes,
barley, and sorghum are the main sources of carbohydrates for the Western world.
Carbohydrates include the digestible starch and sugars, and the indigestible
component called fiber or roughage. The name carbohydrate was derived from
“hydrates of carbon “. This is evident from their general formula (CH2) n. The subscript
n refers to the number of times the monomer formula is repeated in the molecule.

Structures and Properties of Carbohydrates

Carbohydrates may be simple or complex. The simple carbohydrates are also

known as simple sugars. The simplest carbohydrates are the monosaccharides. Some
examples are glucose (also called blood sugar, grape sugar, and dextrose), fructose

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(Known as fruit sugar and levulose),
and galactose (obtained from the
hydrolysis of lactose). The names in
parenthesis are their common names
and suggest where they are found or
their optical properties. Glucose,
fructose, and galactose are all hexoses,
meaning they have six carbon atoms in
their molecules. They all have the same
molecular formula, C6H12O6. Other
simple sugars may contain only three
C atoms (triose), four C atoms (tetrose
), and five C atoms (pentose).These
groupings in ( parenthesis ) are based
on the number of C atoms present.
Simple sugars can exist in cyclic or
ring forms. The ring is most stable if it
has five or six members.
This Photo by Unknown Author is licensed under CC BY-
SA

Fig. 2. Examples of carbohydrates

In the ring form of glucose, the OH group of C-1 (right picture of Figure 2)
may be oriented below the plane (α) or above the plane (α). This orientation is
important in determining the kind of polysaccharide that forms.
Carbohydrates are characterized by the presence of several alcohol or hydroxyl
groups (- OH) and carbonyl group (- C=O). They can be grouped into aldoses and
ketoses. Aldoses are characterized by the presence of aldehyde group while ketoses
are identified by the presence of ketone group. Glucose (an aldose) and fructose ( a
ketose )differ in the position of the carbonyl group in the two molecules. These
accounts for their differences in properties. Fructose has less physiological effects
on the body when compared to glucose.

This Phot
o by Unknown Authoricensed
is l unde
r CC BY-SA-NC

Figure 3. Glucose

Disaccharides are formed from two monosaccharide molecules minus a

molecule of water. They have the general formula C12H22O11. Some disaccharides are
sucrose (cane sugar), maltose (malt sugar), lactose (milk sugar), and cellobiose
(obtained from partial hydrolysis of cellulose). The two monosaccharide rings in the

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structure of sucrose are joined through the ether linkage called a glycoside linkage
(between the carbon- 2 of fructose and oxygen of the hydroxyl group of glucose at
position 1.) All carbohydrates are natural products.
The disaccharides and polysaccharides are naturally formed from simple
monosaccharide.

This Photo by Unknown Author is

licensed under CC BY-NC

Sucrose ( a disaccharide)

Glucose( an aldohexose)

fructose ( a ketose)

Figure 4. Structural formulas of some simple sugars

Polysaccharides are complex carbohydrates. Starch and cellulose are both

polymers of glucose. Their structures are shown below. Take note that starch is a
polymer of α -glucose All glucose rings are lying on the same plane. Cellulose is a
polymer of α -glucose. Each glucose unit lies on one plane above (or below) the next,
like a staircase. The spatial difference between starch and cellulose accounts for
indigestibility of cellulose to humans. Starch is found in all plants, especially in their
seeds.

Cellulose makes up 45 to 50 % of the cell walls of plants wood. Cotton contains

90 to 95 % cellulose. The molecule is largely linear with individual strands aligned
with each other through multiple hydrogen bonds. This makes its structure rigid
enough to hold the trunk of a tree. Cellulose is a colorless, amorphous solid which
decomposes on heating.
The amylose in starch can form an α - helix structure (like a hollow spring). This
structure can trap iodine molecules in the form of I3 - complex. The starch-iodine
complex has a deep blue color, which is used to identify the presence of starch. The
deeper the color, the more starch is present.

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This P hot o by Unknown Author is licensed unde r CC B Y -S A -NC

Figure 5. Structures of Cellulose and starch

Reducing and Nonreducing Sugars

All monosaccharides are reducing sugars.

They react positively with either Fehling’s solution or Benedict’s
reagent. This is due to the presence of the aldehyde
group or the α -hydroxyketo group. Sucrose is a nonreducing
sugar. When sucrose is hydrolyzed or reacts with water, it breaks
to produce equimolar amounts of glucose and fructose. The
mixture is called invert sugar. Invert sugar is the main
component of honey. The honeybees use an enzyme found in the
bodies to hydrolyze sucrose which they get from the nectar
in flowers. The hydrolysis produces the invert sugar. This Photo Unknown
The starch chain is degraded on hydrolysis to shorter chains, causing a change
in color with iodine. Starch hydrolyzes in several ways. In one path, it first breaks up
into dextrins. Further hydrolysis breaks the dextrin molecules to the monomer
glucose. Dextrin produces brown color with iodine. Glucose does not affect the color
of iodine.
[ H2O + H+ ] [ H2O + H+ ]

Starch dextrin glucose

The color of the iodine complex depends on the number of glucose units remaining
in the chain.
Starch -iodine complex formation is a reversible reaction that is affected by heat.

Starch + iodine starch - iodine complex

(colorless )(purple - blue )

The purple blue starch-iodine complex can be reduced to colorless form. This
reduced form can be oxidized again to the purple blue complex.

starch - iodine complex α Starch + iodine

(purple - blue ) ( colorless )

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 The hydrolysis of starch in the body starts at the mouth through the action of
the enzyme amylase or ptyalin in saliva. Amylase is a group of closely related enzymes
that degrade starch, glycogen, and other polysaccharides. It causes the breaking of
the glycosidic linkages between the glucose monomers. Other groups of amylase
enzymes participate in the metabolic breakdown of polysaccharides. By the time the
carbohydrates reach the stomach, they are already in simple forms as glucose or
fructose. Only these small molecules can penetrate the intestinal wall and enter the
bloodstream.

Cellulose cannot form the helical structure that can trap the iodine molecule.
This is not possible with the staircase geometry of this polymer. Cellulose is not
hydrolyzed easily as starch, but on heating with dilute H2SO4 under pressure, it
yields only α - glucose. Linear chain cellulose on hydrolysis yields a disaccharide
cellobiase and then produces only α - glucose. All mammals including us cannot
digest cellulose due to lack of the enzyme that can break only α - Starch + iodine
-glucosidic bonds. Cattle, sheep, and other ruminants have great population of
cellulolytic bacteria in their stomach that can break down the cellulose with the help
of enzyme cellulase. Cellulose is digested and converted into glucose.

Both starch and cellulose are natural polymers. There are other carbohydrate
macromolecules like glycogen and dextrin. Glycogen is the form in which we store
energy in our body. Like starch and cellulose, it is a polymer of glucose. It is, however,
more highly branched and has a globular structure.

Relative Sweetness of Sugar

Neither starch nor cellulose has any significant taste, although many naturally
occurring mono- and disaccharides are distinctly sweet. Table 1 lists the relative
sweetness of several mono- and disaccharides, with table sugar (sucrose) assigned a
rating of 100 for comparison.
Table 1. Relative Sweetness of Sugars
Sweetness ( Relative
Sugar
to Sucrose)
Fructose 1.2 - 1.8

Invert sugar ( mixture of equal parts glucose & fructose) 1.23

Sucrose 1.00
Glucose 0.60
Maltose 0.5
Lactose 0.15 - 0.30

How We Digest Carbohydrates: The Secret of Fiber

While any of the monosaccharides - glucose or fructose for example - easily

penetrates the intestinal wall to enter the bloodstream, neither disaccharides nor the
larger carbohydrates normally get through the intestinal barrier. They are simply too
large. To assimilate these larger carbohydrates, ranging from maltose and sucrose to
starch, we must first clip them down to their component monosaccharides, which
can pass through the intestinal wall and into the bloodstream. In forming the larger
carbohydrate molecules, the individual monosaccharide rings connect to each other

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with a loss of molecules of water. To reverse this process, to cleave the disaccharides
and the polysaccharides to the molecules through hydrolysis.

Our bodies carry out this hydrolysis through the catalytic action of our digestive
enzymes. Enzymes act as biological catalysts that allow chemical reactions to take
place more rapidly or under milder conditions than they might otherwise, but
without being consumed themselves. In cleaving the nutrient polysaccharides
quickly and efficiently in the relatively mild chemical environment of our digestive
systems, these molecular catalysts act very much like the platinum and palladium
catalysts that help remove unburned hydrocarbons from automobile exhausts.
An enzyme that enables us to digest both maltose and starch is maltase, which our bodies
produce in sufficient quantities to allow us to digest the starch we eat. As you might infer
from this example, an enzyme’s name usually resembles the name of the substance it acts
on. For simple disaccharides, just replace the -ose ending of the sugar with -ase to
get the name of the enzyme that hydrolyzes the disaccharide. Maltase helps us
hydrolyze the links of maltose and starch.

The combination of two glucose units through an α link produces cellobiase,

which resembles two links of the cellulose chain. Since we don’t produce cellobiase,
the digestive enzyme that hydrolyzes the α linkage, we can’t digest either cellobiose
or cellulose.

For humans, starch constitutes a digestible carbohydrate, while cellulose is one

of the indigestible carbohydrates that form a large part of the fiber, bulk, or roughage
of our diets. Grass, leaves, and other plant material, all of which are indigestible in
our own intestines, provide metabolic energy to cows, goats, sheep, and other
ruminants, termites, and similar insects, simply because the digestive systems of
these animals’ harbor microorganisms that produce the needed cellobiase. We don’t
have the required enzyme, and so we can’t live on grass and wood.

Food rich in fiber includes fruits, vegetables, bran, and nuts. For maintaining
good health it’s recommended that these be part of our daily diets. Dietary fiber
seems to reduce the risk of cancer, especially cancer of the colon. How and why
dietary fiber might have this beneficial effect are uncertain. One bit of speculation
holds that the secret of fiber may lie in its mechanical effect on our large intestine.
Fiber absorbs a large amount of water as it passes through us, and in combination
with this water it assumes considerable bulk. This bulk may stimulate the intestine
and promote a rapid transit of the fibrous bulk through and out of our bodies. If this
rapid passage of fiber also speeds the elimination of other, cancer-causing
substances, then their contact time with intestinal tissue is shortened as well, and
their opportunity for acting on intestinal tissue and generating cancer is diminished.

Another possibility may simply be that as we increase the proportion of fiber

containing foods in our diets, we necessarily decrease the proportion of meats and
other fatty foods. Since diets high in fats seem to be associated with cancer, this
hypothesis could as easily account for the protective effect of fiber.

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Lactose Intolerance : Digestive Problems in Two out of Three Adults
Lactose (from the Latin lac, for “milk”), the principal carbohydrate of milk, offers
a good example of the problems we encounter through defects in our enzyme-
catalyzed digestive process. Lactose is a disaccharide that consists of a galactose ring
joined to a glucose ring through a alpha link. The monosaccharide galactose differs
only subtly from glucose, through the stereochemistry of carbon 4. If the -OH on
carbon 4 of the monosaccharide, ring points down, we have glucose; if it points up,
we have galactose. Since virtually no disaccharide of any kind gets through the
intestinal wall and into the bloodstream, we need the enzyme lactase to hydrolyze
lactose into its components, galactose, and glucose. The more milk and milk
products we consume, the more lactase we need.

Normally, there’s plenty of lactase in the digestive systems of infants and

children. That’s fortunate, since nursing babies get about 40 % of their calories from
the lactose of their mother’s milk. By and large, older children have more than
enough lactase to digest all the lactose of the milk, cheese, ice cream, and other dairy
products they eat. But gradually, as we grow from infancy to adolescence, most of
us lose the ability to produce lactase in large quantities, so we’re largely “lactase
deficient” as adults. In this condition we produce very small amounts of lactase, too
little to handle more than a glass of two of milk at a time. It’s been estimated that
about 70% of the world’s adult population or about two out of three adults
throughout the world, have very low levels of lactase in their digestive system

Without enough lactase in the digestive fluids, the lactose of milk and milk
products isn’t hydrolyzed effectively. Whenever large quantities of this disaccharide
are consumed, much of it, unhydrolyzed and unabsorbed, passes along the intestinal
path to a region where it undergoes fermentation to gases such as carbon dioxide
and hydrogen and lactic acid, a bowel irritant. The combination easily produces
gastric distress and diarrhea.

Not everyone is lactase deficient and, for those who are, the amount of lactose
to cause distress varies considerably. Nonetheless, gastric problems produced by
drinking large amounts of milk or eating large quantities of cheese and ice cream
could result from the simple inability to hydrolyze a linkage connecting a galactose
ring to a glucose ring in the disaccharide lactose.

Lipids

The term lipid comprises a diverse range of molecules and to some extent is a
catchall for relatively water-insoluble or nonpolar compounds of biological origin,
including waxes, fatty acids (including essential fatty acids), fatty-acid derived
phospholipids, sphingolipids, glycolipids and terpenoids, such as retinoids and
steroids. Some lipids are linear aliphatic molecules, while others have ring
structures. Some are aromatic, while others are not. Some are flexible, while others
are rigid.
Most lipids have some polar character in addition to being largely nonpolar.
Generally, the bulk of their structure is nonpolar hydrophobic (“water-fearing”),
meaning that it does not interact well with polar solvents like water. Another part of

9
their structure is polar or hydrophilic (“water-loving”) and will tend to associate with
polar solvents like water. This makes them amphiphilic molecules (having both
hydrophobic and hydrophilic portions). In the case of cholesterol, the polar group is
a mere -OH (hydroxyl or alcohol).
Lipids in food include the oils of such grains as corn, soybean, from animal fats,
and are parts of many foods such as milk, cheese, and meat. They also act as vitamin
carriers.

FATS AND OILS

Fats and oils belong to a class called lipids. Like the carbohydrates, lipids are
compounds of carbon, hydrogen, and oxygen. Fats and oils are, more specifically,
esters of glycerol. Hence, they are called triglycerides.

Structures of Fats and Oils

The structure of triglyceride, fatty acid, and glycerol molecule are shown in
Figure 6 below.

Fatty acids refer to members of carboxylic acid family with continuous chain
that generally contain 4 to 20 carbon atoms. The groups R, R’, and R” may be the
same or different groups. They are derived from carboxylic acids. Most of them are
straight, unbranched chains containing even number of carbon atoms.

Saturated Vs. Unsaturated Fats

Fats and oils are not pure compounds but are mixtures of chemically similar

This Photo by Unknown Author is licensed under CC BY-SA-NC

Figure 6. Formation of triglyceride ( triester of glycerol )

compounds: that is, they have the same structural features. Fats and oils only differ
in melting points. Oils are generally liquid at room temperature, while fats are
semisolid or solid. This difference arises from the chain length of molecules present
and the degree of unsaturation or the number of double bonds. The longer the chain
of carbon atoms, the higher is the melting point of the triglyceride. On the other
hand, the greater the degree of unsaturation, the lower the melting point. What is
the significance of this in your diet? Fats with high melting points tend to deposit on
the walls of the arteries leading to a condition known as arteriosclerosis. This is a

10
factor that could contribute to heart disease. Table 2 lists representative fatty acids
in dietary fats and oils and their respective melting points.

Table 2. Some Fatty Acids in dietary Fats and Oils

Fatty Melting Structural Formula No. of No. of
Acid Pt (0C ) C atoms Double Bonds

lauric acid 43.2 CH3(CH2)10COOH 12 0

Myristic acid 54 CH3(CH2)12COOH 14 0

palmitic 69 CH3(CH2)14COOH 16 0

Stearic acid 71 CH3(CH2)16COOH 18 0

Oleic acid 13 CH3(CH2)7CH=CH (CH2 )7 COOH 18 1
Linoleic acid -5 CH3(CH2)4 CH=CH (CH2)7 COOH 18 2

Linolenic -11 CH3CH2CH=CHCH2CH=CHCH2CH=CH 18 3

acid (CH2)7COOH

The degree of unsaturation in fats and oils can be easily determined by using
iodine (or bromine) test agent. Bromine reacts faster than iodine to double bonds.
Results may be visible in a short time. Iodine (I2) has a red violet color which slowly
disappears as it adds to double bond/s. The amount of iodine reagent can indicate
the degree of unsaturation or how many double bonds are present in fat or oil
mixture. Many of the cooling oils manufactured in the Philippines are produced from
coconut oil, unless otherwise indicated in the label. These are subjected to a refining
process to remove substances and impurities that can cause objectionable odor and
taste. You may use pure coconut oil if this is available. There are other kinds of
vegetable oil that are commercially sold in Philippine markets like palm oil, canola
oil, sunflower oil, etc. These are generally imported from other countries.

Solubility in fats
We get more easily satisfied when we have fats in our meals. The fat molecules
leave the stomach more slowly, delaying the onset of hunger. Fats dissolve many
flavor molecules and some molecules responsible for color. Many foreign substances
that enter our body are fat-soluble. These include excess vitamins and dangerous.
drugs. These substances tend to accumulate in the fatty tissues and organs of the
body. Dangerous drugs tend to exert harmful effects. For example, the effect of LSD
(a very dangerous drug) is known to persist even after its intake has stopped for a
longer time. Vitamins A, D, E, and K are fat-soluble. Toxic effects are known to be
caused by an excess of these vitamins in the body.
Reusing cooking oils
The repeated use of cooking oils should not be encouraged because repeated
heating may produce acrolein (CH2 = CHCHO). At most, cooking oils should be reused
only for the second time. Acrolein’s pungent smell, intensely irritates lachrymator
(causes tear formation). It is a nasal irritant even at 1 minute exposure at 1 ppm. It
is known to form in fires involving polymeric materials.

11
Nonedible oils
The nonedible oils include linseed oil, cottonseed oil, tung oil, and locally,
lumbang oil. These are used in the manufacture of paint, lacquers, and varnishes.
Because of their high degree of unsaturation, they produce a tough, protective film
as they dry. Thus, they are known as drying oils.

Saponification of Fats and Oils

Different kinds of vegetable oils are used in the preparation of soaps. Soaps are
metallic salts of higher fatty acids. Higher fatty acids or triglycerides in oils are
hydrolyzed in basic medium using either NaOH or KOH. The reaction is called
saponification. It is illustrated below.

The other product is glycerol. This is removed by salting out or adding salt to
increase the ionic property of the medium.

This photo by Unknown author is licensed under CCBY-A

Figure 6. Formation of Soap

Cholesterol
Medical studies of connections between diets and diseases of the heart and
circulatory system (cardiovascular disease) indicate that diets content. A large
percentage of fish oils seem to protect against cardiovascular disease. This apparent
protective effect of fish oils may come from some special characteristic of the fatty
acid content of their triglycerides.

The use of partially hydrogenated oils in foods brings with it a mixed story that
centers on cholesterol, (Figure 7) a compound that is present in virtually all animal
cells. Cholesterol falls into the class of steroidal alcohols, or sterols (from a
contraction of steroidal alcohols). It’s classified as a steroid because of its peculiar
molecular structure consisting of three (3) rings of six (6) carbon ring of five(5)
carbons. All steroids share this same carbon skeleton arranged into the three six-
membered rings and one five-membered ring of the figure.
High levels of serum cholesterol, which is cholesterol present in the blood, are
closely associated with atherosclerosis, a stiffening and thickening of the walls of the
arteries sometimes known simply as. Hardening of the arteries. It’s a condition that
can lead to high blood pressure and heart disease. High levels of cholesterol in the
blood are thus implicated as one cause of cardiovascular disease. Serum cholesterol

12
appears to have two origins: the cholesterol that’s present in our diet, and that which
is manufactured by our bodies from other substances.
Controlling our intake of dietary cholesterol depends largely on avoiding foods
rich in this sterol. First on the list are egg yolks. Red meat, animal organs, cream

butter, and many cheese also contain

high levels. On the other hand, egg
whites, yogurt, and fat-free milk are
among the animal products lowest in
cholesterol. Since cholesterol occurs
only in animal tissue, we can be certain
that all fruits, vegetables, and vegetable
oils are cholesterol-free. Table 2 lists
the fat and cholesterol content of
typical foods.
This Photo by Unknown Author is licensed under CC

Figure 7. Cholesterol

A set of complex, interacting factors appears to govern the production of

cholesterol within our bodies. This includes genetics (over which we have no control
no control), exercise, emotional stress, and still other influences, possibly including
the amount and kinds of fiber in our diets. At any rate, the cholesterol generated
within our bodies comes from the liver, which manufactures cholesterol for us from
saturated fats. Reducing the amount of animal fats in our diets, especially those from
red meats, is one recommended way of controlling serum cholesterol. Animal fats
pose a double threat: Not only do they provide the liver with the raw materials for its
own production of cholesterol, but animal fats carry high levels of cholesterol with
them as they enter our digestive systems. Table 3 gives us the list of food with the
corresponding amount of cholesterol. Cholesterol, which has many of the properties
of alkanes, doesn’t dissolve in water to any appreciable extent.

Table 3. Cholesterol amount in foods.

Cholesterol Fat and Oil content (g)
FOOD
(mg) Saturated Monounsaturated Polyunsaturated
Beef 91 2.7 2.7 0.5
Butter 219 50.5 23.4 3.0
Cheese, cheddar 105 21.1 9.4 0.9
Cheese, cottage dry 7 0.3 0.1 0.02
Cheese, Swiss 92 17.8 7.3 1.0
Chicken (light meat, no skin) 85 1.3 1.5 1.0
Corn oil 0 12.7 24.2 58.7
Eggs, whole 548 3.4 4.5 1.4
Eggs, yolk 1602 9.9 13.2 4.3
Frankfurter, all beef 51 12.7 14.8 1.2
Margarine. Stick (from corn oil) 0 13.2 45.8 18.0
Milk, skim 2 0.1 0.05 0.007

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 Milk, whole 14 2.3 1.1 0.1
Olive oil 0 13.5 73.7 8.4
Peanut butter 0 9.7 23.3 15.2
Peanut oil 0 16.9 46.2 32.0
Safflower oil 0 9.1 12.1 74.5
Salmon, pink, canned 35 1.0 1.8 2.7
Tuna (canned in water) 63 0.2 0.1 0.2
Turkey (light meat, no skin) 69 1.0 0.60 0.9
Yogurt , plain, low fat) 6 1.0 0.4 0.004

Like the hydrophobic tails of soap molecules, cholesterol seeks out and dissolves in
fatty, greasy substances, including animal fat. Thus, animal fat serves to concentrate
cholesterol within itself.

Diets rich in animal fats, then, are believed to promote high serum cholesterol
levels both by carrying their own with them and by providing our liver with saturated
fats. It makes sense, then to welcome manufacturers’ boldly written claims that their
products are CHOLESTEROL-FREE … until we read the small print on the labels
that spell out, more quietly, the content of hydrogenated vegetable oils. The more
highly hydrogenated these vegetable oils are, the more they become like animal fats,
the liver’s raw materials for putting its cholesterol into our bloodstream.

Furthermore, while a dietary switch from animal fats to vegetable oils will
certainly guarantee a reduction of our cholesterol intake, it will not necessarily
ensure a nutritional turn to unsaturated side chains. If we want to replace the
saturated triglycerides of our diets with their polyunsaturated counterparts, it’s not
enough simply to substitute vegetable oils for our dietary fats. We’ve got to be sure
that the oils we choose are, really, polyunsaturated. Otherwise, we could end up with
a diet of oils even richer in saturated triglycerides than the animal fats we abandon.

Food Proteins

Proteins compose over 50 % of the dry weight of an average living cell and are
very complex macromolecules. They also play a fundamental role in the structure
and function of cells. Consisting mainly of carbon, nitrogen, hydrogen, oxygen, and
some sulfur, they also may contain iron, copper, phosphorus, or zinc.
In food, proteins are essential for growth and survival, and requirements vary
depending upon a person’s age and physiology (e.g., pregnancy). Protein is commonly
obtained from animal sources: eggs, milk, and meat. Nuts, grains, and legumes
provide vegetable sources of protein, and protein combining of vegetable sources is
used to achieve complete protein nutritional quotas from vegetables.
Protein sensitivity as food allergy is detected with ELISA test. ELISA stands
for enzyme-linked immunoassay. It is commonly used laboratory test to detect
antibodies in the blood.

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PROTEINS - NATURAL POLYMERS
Proteins are present in every living cell. It makes up roughly half of the dry mass
of the human body. They perform diverse functions and are found in different parts
of the human body as well as those of animals. Proteins along with water are the
principal components of our muscles, blood, and organs.

Structures of Proteins
Protein molecules are more complex than the previous two macromolecules that
you have studied. Although proteins perform diverse biological functions, they are
basically similar only at the primary structure level. Like complex carbohydrates,
proteins are polymers. They are built from alpha (α) amino acids.

What is an amino acid and what do we mean when we say alpha (α) amino acids?
As the name implies, this molecule contains both an amino group (- NH2) and a
carboxylic acid (- COOH) group. We designate the different positions in a carboxylic
acid by Greek letters, counting from the carboxylic acid group. The position adjacent
to the -COOH group is the α -position; the next is the α position; and the third is
designated as α; and so on. An alpha (α) - amino acid has the general formula shown
below:

O O
α α
R -CH2 - CH2 - CH2C-OH R - CH -C-OH

Carboxylic acid NH2

α - amino carboxylic acid

There are 20 different amino acids in human proteins. They have the same
general formula but are different in R group. Each of the 20 amino acids has its
characteristics R-group. The simplest amino acid is glycine with H-atom as the R-
group. Of the 20 amino acids, 10 of them cannot be produced by our body and must
come from the food we eat. These are labelled as essential amino acids. The rest are
labelled as nonessential, not because we do not need them for protein synthesis but
because they can be produced by our bodies.

An amino group is a basic group. A reaction can occur between basic nitrogen
atom (an ammonia or an amine) and the electron-deficient carbon of the -COOH acid
group accompanied by loss of a water molecule.
O O

R - C - OH + NH3 α R - C- NH2 + HOH

O O

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 R - C - OH + RNH2 α R - C- NH2 + HOH

Between two amino acids, the reaction is between the -NH2 group of one molecule and
the - COOH group of the other molecule:

NH2 O NH2 O NH2 O R’

R - CH - C-OH + R’ - CH - C - OH → R - CH - C - N - CH -COOH
H

The -C- N -H group which joins the amino acid monomers is called the peptide
linkage. Two amino acids joined by a peptide bond constitute a dipeptide: three males
a tripeptide and so on. Several amino acids can join each other through peptide
bonding and form a protein or polypeptide which is a polymer of different kinds of
amino acids.

NH2 O R’ O R” O R” O

R - CH - C - N - CH - C - N -CH -C-N - CH - C - N -CH -

H H H H

Functions of Proteins
Proteins have varied functions. Enzymes like urease and catalase act as body
catalysts. Hemoglobin and cytochromes are transport molecules carrying ions or
molecules (oxygen or carbon dioxide) around the body. Hormones or messenger
proteins like insulin and oxytocin perform regulatory functions. Insulin regulates
metabolism of carbohydrates and fats in the body. Oxytocin stimulates the mother’s
contractions during childbirth. Actin and myosin are involved in muscle contraction
and movement. Some proteins like keratins and collagens strengthen or protect
biological structures. Keratins strengthen the protective coverings of hairs, quills,
feathers, horns, and beaks. Collagens support connective tissues like tendons and
ligaments. Antibodies serve as defense molecules protecting the body from invading
species. Growing embryos need a lot of nutrition. This is provided by ovalbumin
found in egg white. Other proteins serve as storage for ions. There are also toxic
proteins like the ones present in snake venom. Most often the properties and
functions of the proteins are dictated by their complex structures.

Denaturation of Proteins
Proteins exhibit complex structure when they are folded or coiled, form globules,
or when two similar or different polypeptides form one protein molecule. These
complex structures can be modified or changed by physical or chemical agents. The
process is called denaturation. Shaking, freezing, heating and chemical agents like
acids, bases, salts, baking soda, alcohols, and radiations like X-rays, ionizing, and
ultrasonic radiations can cause denaturation. When a protein is denatured, its
primary functions are also affected. For example, raw egg white is transparent and
gel-like. Albumin molecules in egg white are globular. Their round, compact shape
makes them soluble in water. Heat can destroy this shape. The globule coils into long
strands that are insoluble in water. The uncoiled albumin molecule is more active to
enzymes. This explains why boiled egg is more digestible than raw egg.

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Essential Amino Acids
Since all the amino acids found in protein are α - amino acids, we can view each
one of them as a variant of glycine in which an α - hydrogen is replaced by some other
substituent. Table 3 below presents 20 amino acids of which you are going to draw
the structures given the name, abbreviation as well as the dietary requirements. The
question of whether any one of these amino acids must be part of the foods we eat,
or whether we can form it within our bodies (from other nutrients) as we need it, it is
important in assessing the quality of proteins in our diet.

Of these 20 amino acids, our bodies lack the ability to synthesize about half,
of all of which are known as essential amino acids. We must get these essential amino
acids from the proteins of the foods we eat so that we can use them in forming our
own body protein. The remainder, those that our own bodies can produce as they
are needed, are nonessential amino acids.

Activity 1

Table Completion. Complete the first column by writing the structure, given the
name of the amino acids
Table 4. The 20 Amino Acids of Human Protein
Structure Name Abbreviation Dietary Requirements
Glycine Gly Nonessential
Alanine Ala Nonessential
Arginine Arg Essential for infants
Asparagine Asn Nonessential
Aspartic acid Asp Nonessential
Cysteine Cys Nonessential
Glutamic acid Glu Nonessential
Glutamine Gln Nonessential
Histidine His Essential for Infants
Isoleucine Ile Essential
leucine Leu Essential

Lysine Lys Essential

Methionine Met Essential
Phenylalanine Phe Essential
Proline Pro Nonessential
Serine Ser Nonessential
Threonine Thr Essential
Tryptophan Trp Essential
Tyrosine Tyr Nonessential
Valine Val Essential

The dividing line between the two classes isn’t always completely clear. Complete
the table by drawing the structures (from your knowledge in biology & Biotech ). As
shown in Table 3, eight of the amino acids appear to be essential for everyone; two
more, arginine and histidine, probably can be generated in an adult’s body but not
in the body of a young child. What’s more, a couple of the nonessential amino acids

17
seem to be able to substitute for at least a portion of two essential amino acids.
Cysteine seems to be able to take up part of the slack left by a deficiency of dietary
methionine (another sulfur containing amino acid), while tyrosine stands in, at least
partially , for phenylalanine.

The Quality of Our Protein

The quantities of total protein contained in various food appear in Table 5.
But total protein isn’t enough. The essential amino acids must be there in the protein
formation.
Table 5. Protein Content of Foods
Food % Protein (ave/range ) Food % Protein (ave/range )
Cheese Cream cheese 9-36 parmesan Milk Whole 4- 8 condensed
Peanuts 27 Rice 8
Chicken 21 Peas 7
Fish Flounder 15-21 sardines Corn 4
Beef Hamburger 16 - 20 round Dates 2
Eggs 13 Potatoes 2
Wheat flour 13 Bananas 1
White flour 12 Carrots 1
Cornmeal 9 Orange juice 1
Lima beans 8

Since we can’t store significant amounts of any essential amino acids for future
use in the same way we store fat, for example, all of them must be present as part of
any meal. When our cells start to produce proteins, all the necessary components
must be present in good supply, then and there, or the synthesis simply doesn’t take
place. Instead, the cells metabolize the unused acids that do happen to be present
for the 4 Cal / g of energy that they yield.
To do us any good, then the proteins of our foods must provide us with
substantial amounts of all the essential amino acids, and in about the same ratio as
they occur in our own proteins. The dietary proteins that provide us with something
close to that ratio are the complete or high-quality proteins; those deficient in one or
more of the nutrients are the incomplete or low-quality proteins.

Of all common foods, eggs furnish substantial amounts of the essential amino
acids in a proportion closest to human on the average. They provide us with the
highest -quality dietary protein. This shouldn’t surprise us since chickens are
vertebrates, with proteins not far different from ours, and each egg must contain all
the amino acids that eventually become the proteins of a whole chicken. The
amounts of each of the eight amino acids known to be essential for adults, as they
occur in the protein of hen’s eggs (and in the protein of cornmeal as well, for
comparison in a few moments). All this, incidentally, isn’t meant to suggest that eggs
are perfect food. Their very high cholesterol content limits their use by people who
must avoid this substance.

To sum up, then, the ratio of the essential amino acids in particular food in every
bit is as important as the actual quantities of each. Although the cornmeal contains
almost as much total protein as eggs, and even more leucine per 100 g, this grain
serves as a comparatively poor source of dietary protein. Much of its leucine is lost

18
through conversion to energy since cornmeal’s deficiencies in the other essential
amino acids don’t allow very much protein formation. Most other grains and grain
products also provide inferior dietary protein.

The Vegetarian Diet

A vegetarian diet should include a diverse mix of fruits, vegetables, grains,

healthy fats, and proteins. To replace the protein provided by meat in your diet,
include a variety of protein rich plant foods like nuts, seeds, legumes, tempeh, tofu,
and seitan. ( www.healthline.com.nutrition.vegetarian).

Why vegetarian diet bad?

It can make you gain weight and lead to high blood pressure, high cholesterol,
and other health problems. You can get protein from the other foods, too, like yogurt,
eggs, beans, and even vegetables. In fact, veggies can give you all you need if you eat
different kinds and plenty of them. (www.webmd.com.obesity.news).

Is a vegetarian diet healthier?

A vegetarian diet can be very healthy, but your diet won’t automatically be
healthier if you cut out meat. Like everyone, vegetarians need to make sure they: eat
at least 5 portions of a variety of fruit and vegetables per day.(www.nhs.uk.live-
well.eat-well)
Types of vegetarian diets: When people think about a vegetarian diet, they typically
think about a diet that doesn’t include meat, poultry, or fish. But vegetarian diets
vary in what foods they include and exclude:
> Lacto-vegetarian diets exclude meat, fish, poultry, and eggs, as well as foods that
contain them. Dairy products, such as milk, cheese, yogurt, and butter, are
included.
> Ovo-vegetarian diets exclude meat, poultry, seafood, and dairy products, but allow
eggs.
> Lacto-ovo vegetarian diets exclude meat, fish, and poultry, but allow dairy products
and eggs
> Pescatarian diets exclude meat and poultry, dairy, and eggs, but allow fish
> Vegan diets exclude meat, poultry, fish, eggs, and dairy products - and foods that
contain these products
> Some people follow a semi vegetarian diet - also called flexitarian diet - which is
primarily a plant-based diet but includes meat, dairy, eggs, poultry, and fish on
occasion or in small quantities. (mayoclinic.org)

Animal products such as milk, fish, beef, and chicken typically provide more
high-quality protein than do plant products.

Enzymes

Enzymes are biochemical catalysts used in converting processes from one

substance to another. They are also involved in reducing the amount of time and
energy required to complete a chemical process. Many aspects of the food industry

19
use catalysts, including baking, brewing, dairy, and fruit juices, to make cheese,
beer, and bread.
Enzymes are mainly globular proteins-protein molecules where the tertiary
structure has given the molecule as a generally rounded, ball shape (although
perhaps a very squashed ball in some cases). The other type of proteins (fibrous
proteins) have long structures and are found in tissues and hair.
Ribozymes are enzymes made of RNA that are sometimes also associated with
auxiliary proteins. After their discovery in the early 1980s, ribozymes have been
found in the genomes of many species from all kingdoms of life.
The conclusion that pure proteins can be enzymes was definitively demonstrated by
John Howard Northrop and Wendell Meredith Stanley, who worked on the digestive
enzymes pepsin (1930), trypsin and chymotrypsin. These three scientists were
awarded the 1946 Nobel Prize in Chemistry.
An enzyme is a type of protein found within the cell. Enzymes create chemical
reactions in the body. They speed up the rate of a chemical reaction to help support
life. Enzymes: amylase and other carbohydrates enzymes break down starch into
sugar; protease enzymes break down proteins into amino acids; lipase enzymes
break down lipids (fats and oils) into fatty acids and glycerol
Enzymes synthesized by hyperthermophiles (bacteria and archaea with optimal
growth temperatures of >80 0 C), also called hyper thermophilic enzymes, are
typically thermostable (i.e., resistant to irreversible inactivation at high
temperatures) and are optimally active at high temperatures. Enzymes serve as
catalysts to make biological processes, and so they are not used up in reactions and
they may be recovered and reused. However, in a laboratory setting, reactions
involving enzymes can leave the enzyme at once less reactive but more stable.
Other food components include micronutrients - vitamins and minerals,
additives, flavorings, coloring, and antioxidants, which will be taken up separately.

What I Have Learned

Food chemistry is the study of (1) _____ and (2) _____ of all biological and non-
biological components of foods. Chemical substances can play an important role in
(3) _____ and (4) _____. Food additives can prolong (5) _____ of foods. Carl Wilhelm
Scheele isolated (6) _____ acid from apples in 1785.
(7) _____ is a major component of food. Carbohydrates have a general formula of (8)
_____. A (9) _____ is formed by a chain of monosaccharides. Sugar content is
commonly measured in (10) _____. An enzyme that enables us to digest both maltose
and starch is (11) _____, which our bodies produce in sufficient quantities to allow
us to digest the starch we eat. Food rich in fibers includes (12) ________, (13) _____,
(14) ______, and (15) ______.
(16) _____ and (17) _____ belong to a class called lipids. They are esters of
glycerol called (18) _____. Generally, oils are (19) _____ at room temperature while
fats are (20) ______. The sickness when fats with high melting points deposit on the
wall of the arteries is called (21) _____. Proteins are present in every (22) _____. These
proteins with (23) _____ are the principal components of our (24) _____, (25) _____,
and (26) _____. (27) _____ and (28) _____ are transport molecules carrying ions or
molecules around the body. (29) _____ stimulates the mother’s contractions during

20
childbirth. (30) _____ and (31) ____ are involved in muscle contraction and
movement. Some proteins like (32) _____ and (33) _____ strengthen or protect
biological structures. (34) _____ support connective tissues like tendons and
ligaments. (35) _____ serve as defense molecules protecting the body from invading
species.

What I Can Do
Complete the table below. Write your answers in tabular form on your answer
sheet.

Macronutrient/ Ailment if deficient in

Function
component of food amount

Assessment
MULTIPLE CHOICE. Write your chosen answer on a separate sheet of paper.
1. What is the function of protein?
A. For healthy skin
B. To give the body an insulating power
C. To provide the body with fat soluble vitamins
D. For growth, repair and maintenance of body cells and tissues
2. Which of the following is an animal source of protein?
A. beans B. chicken C. eggplant D. grains
3. Which of the following is true regarding protein complementation?
Protein complementation is when we eat _____.
A. chicken and pork
B. animal sources of protein
C. an animal and plant source of protein together
D. two plant sources of protein in the same meal to obtain all the essential amino
acids
4. What do you call the foods that are short of one or more of the essential amino
acids?
A. aldehydes C. incomplete protein
B. complete protein D. Millard reaction
5. Which of the following best describes the effect that simple sugars (carbohydrates)
have on blood sugar levels?
A. They raise blood sugar levels quickly.
B. They have no impact on blood sugar level.
C. The blood sugar level will fluctuate for a long period of time.

21
 D. They raise blood sugar level slowly over a long period of time.
6. Which of the following is a list of sources of carbohydrates?
A. pork, chicken, fish C. bread, rice, pasta
B. chicken, beef, fish D. bread, rice, pasta, and potatoes
7. What is the function of carbohydrates?
A. To give us healthy eyes
B. To provide us with energy
C. To protect our vital organs
D. To give our bodies an insulating layer to maintain body temperature.
8. What are the three macronutrients?
A. protein, carbohydrate, fat C. protein, carbohydrate, Vitamin A
B. protein, carbohydrate, omega 3 D. protein, carbohydrate, Vitamin C
9. What is the function of fat?
A. To give us energy
B. To make our body slim
C. To make our body slimmer
D. For growth, repair, and maintenance of body cells and tissue
10. Fat provides us with a source of fat-soluble vitamins, what are they?
A. A, B, C & D B. A, C & E C. B1, D & E D. A, D, E, & K
11. Which of the following statements is true?
A. Unsaturated fat comes from plant sources.
B. Saturated fats come from animal sources and are much better for us than
unsaturated fat.
C. Unsaturated fats come from plant sources and are much better for us than
unsaturated fat
D. None of the above
12. Which of the following is a characteristic of both waxes and terpenes?
A. Both can contain oxygen C. Both can be non-saponifiable
B. Both can contain a fatty acid D. Both can contain an amino alcohol
13. Which type of alcohol is present in beverages such as wine, beer, and vodka?
A. ethyl alcohol C. methyl alcohol
B. isopropyl alcohol D. propyl alcohol
14. Where do peppers get their heat?
A. acetic acid C. lycopene
B. capsaicin D. sulfuric acid
15. Who was the person responsible for isolating malic acid from apples in 1785?
A. Humpy Davy C. Carl Wilhelm Scheele
B. Alexander Fleming D. J.G. Wallerius

22
References:

Bureau of Secondary Education, Department of Education. Project EASE -Chemistry

Modules. Pasig City Metro Manila. Cebu
The Commission on Higher Education in collaboration with the Philippine Normal University.
Teaching Guide for Senior High School. General Chemistry 1
Department of Education. Science and Technology III Chemistry. Quezon City, Philippines:
Vibal Publishing House, Inc. 2009
Hagad, Hilda Ropelos. Chemistry. Quezon City, Philippines: Phoenix Publishing House, Inc.
2003
Magno, Marcelita Coronel. Basic Chemistry for Senior High School. Mandaluyong City,
Philippines: Anvil Publishing, Inc.
Mapa, Amelia and Trinidad Fidelino. Science and Technology III -Chemistry. Metro
Manila.Cebu: SD Publications, Inc.1999
Redmore, Fred H. Fundamentals of Chemistry. Quezon City, Philippines: Reliable Publishing
House
https://www.imedpub.com.scholarly
https://study.com.academy.food
https://www.hawkinswatts.com>
https://getrevising.co.uk>grids
https://www.fda.gov
chem.libretexts.org
www.healthline .com
www.bbc.co.uk www.ncbi.nlm.uk
www. Hamilton.edu
Photos used in this module are by unknown authors but licensed by CCBY-SA

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 24
Activity 1. 20 Amino Acids of Human Protein
* What’s in & What’s New - answers may vary
* What I Have Learned
1. chemical processes 13). Vegetables 25). Blood
2. interactions 14). Bran 26). organs
3. food production 15). nuts (27). Hemoglobin
4. preservation (16). fats (28). Cytochromes
5. shelf life (17). Oils 29. oxytocin
6. malic acid 18. triglycerides 30). actin
7. water 19. liquids 31). Myosin
8. CnH2nOn 20. solids (32). Keratins
9. polysaccharides 21. arteriosclerosis (33). Collagens
10. degrees brix 22. living cell 34. collagens
11. maltase 23. water 35. antibodies
12). fruits 24). muscles
* What I can do presentation may vary
Answer Key
 25
This Photo by Unknown Author is licensed under CC BY
For inquiries or feedback, please write or call:

Department of Education – Region VII

DepEd Cebu City
Office Address: New Imus Road, Barangay Day-as, Cebu City
Telephone No.: (032) 253 2559
E-mail Address: cebu.city@deped.gov.ph

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