Download 1 - Rosshall Academy

2.4 Natural Products Learning Outcomes
In all cases pupils should be able to:
Carbohydrates
1
State that carbohydrates form an important class of food
made by plants.
2
State that photosynthesis is the process by which plants
make carbohydrates from carbon dioxide and water using
light energy in the presence of chlorophyll; oxygen is
released in the process.
3
State that carbohydrates supply the body with energy.
4
State that respiration is the process by which the body
obtains a supply of energy by breaking down carbohydrates
(using oxygen) to give carbon dioxide and water.
5
State that carbohydrates are compounds which contain
carbon, hydrogen and oxygen in the ratio of two to one.
6
State that carbohydrates can be divided into sugars and
starches.
7
State that sugars include glucose, fructose, maltose and
sucrose (table sugar)
8
State that most sugars can be distinguished by the
Benedict’s test; sucrose is an exception.
9
State that starch can be distinguished from other
carbohydrates by the iodine test.
10
State that sugars are carbohydrates with small molecules.
11
State that starch is a natural condensation polymer made
of many glucose molecules linked together.
12
State that plants convert the glucose made during
photosynthesis into starch for storing energy.
13
State that during digestion starch is hydrolysed to glucose
which is carried by the blood stream to body cells.
14
State that starch can be hydrolysed by acid and by
enzymes.
15
State that body enzymes function best at body
temperature and are destroyed at higher temperatures.
Fats & Oils
16
State that natural fats and oils can be classified according
to their origins as being animal, vegetable or marine.
17
State that fats and oils are examples of esters
18
State that fats and oils in the diet supply the body with
energy and are a more concentrated source of energy than
carbohydrates.
19
State that fats and oils are molecules in which three fatty
acid molecules are combined with one glycerol molecule.
20
State that the systematic name for glycerol is propan1,2,3-triol
21
State that fatty acids are saturated or unsaturated
straight chain alkanoic acids.
22
State that the lower melting points of oils compared to
those of fats is related to the higher unsaturation of oil
molecules
23
State that the conversion of oils into hardened fats
involves the partial removal of unsaturation by the addition
of hydrogen.
24
State that the hydrolysis of fats and oils produces fatty
acids and glycerol in the ratio of three moles of fatty acid
to one mole of glycerol.
Proteins
25
State that proteins form an important class of foods made
by plants.
26
State that proteins contain the elements carbon, hydrogen,
oxygen and NITROGEN.
27
State that nitrogen is essential for protein formation by
plants and animals
28
State that plants take the nitrogen they require to make
proteins from the soil in the form of nitrates which are
highly soluble.
29
State that proteins are the major structural materials of
animal tissue and are involved in the maintenance and
regulation of life processes and include enzymes, many
hormones eg, insulin and haemoglobin.
30
State that proteins are condensation polymers made up of
many amino acid molecules linked together.
31
State that the structure of a section of a protein is based
on the constituent amino acids.
32
State that condensation of the amino acids produces the
peptide (amide) link
33
State that the peptide link is formed by the reaction of an
amine group with a carboxyl group
34
35
36
State that proteins specific to the body’s needs are built
up within the body
State that during digestion the hydrolysis of dietary
proteins produces amino acids
Identify the structure of amino acids obtained from the
hydrolysis of proteins