organic & inorganic constituents of food
The principle
organic constituents of food are carbohydrate, lipids, protein and vitamin. The
inorganic constituents include minerals and water.
Carbohydrates
are classified into monosaccharide, disaccharides and polysaccharides.
Monosaccharide
like glucose can be build up into polysaccharides like starch and cellulose. By
condensation, and the latter can be broken down by hydrolysis. In both cases
the reaction can be catalyzed by specific enzyme.
The chemicals
composition of food can be investigated by grinding up the solid food or
extract the juice from it, and perform chemical analysis on the material so
obtained.
All
monosaccharide sugar and certain disaccharides will reduce copper sulphate,
producing a precipitate of cuprous oxide on heating.
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