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Complex Food

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Presence of glucose, proteins and fats in foods

Introduction-
Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the …show more content…

The primary structure of protein is the sequence of amino acids in the polypeptide chain and determines the rest of the protein structure. The secondary structure of proteins is the most basic level of protein folding. The structure is held together by hydrogen bonds. The secondary structure is divided into alpha (α) and beta (β) protein. The tertiary structure of proteins is a three-dimensional structure formed by the folding up of a whole polypeptide chain. Every protein has unique tertiary structure, which is responsible for its properties and function. For example, the shape of the active site in an enzyme is due to its treaty structure. Quaternary structure of proteins found only in proteins containing more than one polypeptide chain. The amino acids in human bodies are made it two different ways: either from scratch or by modifying others. A few amino acids also known as the essential amino acids must come from food [Proteins the nutrition source]. There are two main types of fats, saturated and unsaturated. Unsaturated fat are liquids at room temperature and are considered beneficial for improving blood cholesterol levels, ease …show more content…

The research question is relevant to the experiment as the aim of the experiment has been considered. The aim of the experiment is to test the foods mentioned in the research question to find the presence of glucose, proteins and fats. The data will be recorded by observing the chemical changes occurring.

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