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23 Cards in this Set
- Front
- Back
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Give the 6 elements of protein
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oxygen, hydrogen, carbon, nitrogen, sulphur and phosphorus
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What are amino acids?
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organic acids found in protein and they are needed for growth
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give 4 egs of food with high biological value
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meat, cheese, milk and eggs
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Give 4 examples of food with low biological value
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vegetables, cereals, pulses and some ntus
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Give two functions of protein
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proteins is vital for the growth, repair and maintenance of the body and it can also be used to provide the body with energy, once it has ben used for its main functions of growth and repair
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Give 4 amino acids
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valine, histaline, lysine and arginine
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Why do babies and children require a lot of protein
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because they are growing rapidly
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Why do adolescents require protein
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for their rapid spurt growth
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Why do pregnant women require protein
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to cater for the grwoing baby
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Why do nursing mothers require protein?
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they require more than normal protein for milk production during breast feeding(lactation)
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protein is required at other times for what?
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body maintenance, reapir, adn the growth of the hair, nails and skin
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What happens when proteins are heated?
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their chemical structure is denatured(changed)
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What does iron help to prevent?
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anaemia
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What are amino acids?
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small units joined together like links in a chain
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Name two proteins found in milk
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lactalbumin and lactoglobulin
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Give two proteins found in meat
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collagen, elastin
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Give two proteins found in eggs
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mucin and ovalbumin
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give two proteins found in cereals
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gluten and zein
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Describe the effect of heat on meat
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collagen and elastin molecules start to coagulate at 60 degrees celcius, contracting as they do so, and causing the meat to shrink. Under 100 degrees celcius coagulation is slow but over 100 coagulation is rapid and the protein becomes hard and less digestible.In the presence of moisture, collagen is converted into the protein gelatin, which is soluble
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Describe the effect of heat on milk
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lactalbumin and lactoglobumin coagulate gradually as milk is heated and form a skin on the surface
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Describe the effect of heat on egg white
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At 60 degrees coagulation starts when ovalbumin denatures into a solid and continues until the whole white is solid and opaque
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Describe the effect of heat on egg yolk
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proteins start to denature at 70 degreesand continue to do so until the yolk becomes dry and hard
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What is denaturation?
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this is a permanent alteration and cannot be reversed
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