Conceptual Map

Types

Autotroph Heterotroph

Diet

Balanced In balance

Humans and Animals

Digestion

RodentsRuminant

Humans

Absorption and

assimilation Defaecation

Plants Technology

Production

Processing

Macronutrient Micronutrient

MechanismFactors

Photosynthesis

Temperature

Photosynthesis

Chemosynthesis

Holozoic

Saprophytism

Parasitism

Hydroponics and Aeroponics

Selective breeding

Tissue culture

Genetic engineering

Soil Management

Biological control

Nutrient requirement

Light intensity

Concentration of Carbon Dioxide

Cooking

Canning

Freezing

Pasteurization

Fermentation

Drying

NUTRITION

6.1 : TYPES OF NUTRITION

A) NUTRITION

2

AUTROTROF

Definition:Organisms that can synthesis complex organic compound from raw simple inorganic substances using light or chemical energy.

Definition:Organisms that cannot

synthesis their own nutrients.

Photosynthesis Chemosynthesis Holozoic Parasite

Definition: Definition:

Example: Example:

Definition: Definition:

Example: Example:

Definition:

Saprophytes

Example:

6.2 :BALANCED DIET

A The Necessity Of A Balanced Diet

1) Definition

B Daily Energy Requirement

1. What is energy ?

3

6. The energy value of:Carbohydrates = 22.2 kJ/gProteins =17.2 kJ/gLipid =37.6 kJ/g

3.Energy value = the amount of heat generated from the combustion of one gram of food

5. Three main energy providing organic

molecules are lipids, carbohydrates and

proteins

1.Energy is needed to perform physical activities and to sustain vital functions such as heartbeat, breathing and for maintaining body temperature at 37° C

4. 4.2 joules of energy are needed to raise the temperature of 1g of water by 1°C

The energy is generated by the oxidation of molecules obtained from food during cellular respiration.The unit of energy value is joule per gram (Jgˉ' ) ENERGY

2) Factors affecting the daily requirement

Daily requirement of energy depends on weight, age, sex and activities

Age, sex and occupation Energy requirement per

day

Reasons

4

15year(teenager)

Adult (moderately active)

Adult (Active) man)

C Experiment:1. Determining the energy value in food samples2. Testing for the presence of starch, reducing sugar, non-reducing sugar, protein and lipid in food samples.

D Nutrient Content In Food.

Recommend daily intake of energy and nutrient for each target group :-

INDIVIDUL

GROUP

FOOD CLASS /

NUTRIENT CONTENT

REASONS

Pregnant woman

Infants and

children

Teenagers

Athletes

Osteoporosis

Old man

Vegetarian

5

6.3 : MALNUTRITION

1) Definition of Malnutrition :

2) Malnutrition will result in:

6

Nutritional effect TreatmentsSymptoms

Lacking / excess

Kwashiorkor

Swollen & bleeding gums

Obesity

Rickets

Osteoporosis

Diabetes

6.4 : FOOD DIGESTION

Below is the digestive system in humans, labeled the diagram.

Complete the flow cart below to show the digestion of food

7

Mouth cavity

colon

Mouth cavity

Digestive System of a Human

Esophagus

8

Complete the table below.

Site of Digestion

Secretion Gland / Organ Enzymes Biochemical Reaction

Mouth Saliva Salivary gland Salivary amylase

Starch +water--------- maltose

Stomach

Gastric juice Gastric glands Rennin caseinogen + water ------- casein

pepsin Protein + water -------polypeptide

Hydrochloric acid

1) Helps to kill bacteria in the food

2) Creates an acidic condition (pH 1.5 – 2.0) which is optimal for the action of enzymes in the stomach.

Duodenum Bile

Pancreatic juice

Liver

Pancreas

-

Pancreatic Amylase

Trypsin

lipase

Emulsification of lipids

Starch + water ------- maltose

polypeptide + water ------peptides

Lipid droplets + water ------- fatty acid + glycerol

Small intestine (ileum)

Intestinal juice Intestinal glands

Maltase

Lactase

Sucrase

Erepsin/ peptidase

Lipase

Maltose + water ------- glucose

Lactose + water ------- glucose + galactose

Sucrose +water ------ glucose + fructose

Peptides + water -------- amino acids

Lipids droplets + water --------- fatty acids + glyceroll

9

Digestive System In Ruminants And Rodents.

a. Identify and labeled parts of digestive system in ruminants. Explain the digestion of cellulose in each parts of digestive systems.

1.............................................................................................................................................................

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

2.............................................................................................................................................................

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

1

2

3

4

Digestive System Of A Cow

10

3.............................................................................................................................................................

..............................................................................................................................................................

.............................................................................................................................................................

.............................................................................................................................................................

..............................................................................................................................................................

.

4.............................................................................................................................................................

.............................................................................................................................................................

.............................................................................................................................................................

..............................................................................................................................................................

..............................................................................................................................................................

.

Examples of ruminants are __________________ & ,________________.

Fill in the blank below.

Bacteria / protozoa Bacteria / protozoa

Mouth

Enzyme cellulase Enzyme cellulase

b. Identifying and labeling part of digestive system of rodents

11

Explain the digestion of food in rodents.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

..............................................................................................................................................................

.

Example of rodents are : ______________, __________________

6.5:ABSORPTION AND ASSIMILATION OF DIGESTION FOOD

The parts of the digestive system involved in the absorption of digested food is .........................................

The adaptive characteristic of the digestive system related to absorption are:

1. The epithelial lining is only one cells thick

2. The epithelial cells of microscopic projection called microvilli, this will increase the surface area available for absorption

3. Each villus also has a network of blood capillaries and a lymphatic vessel called a lacteal

12

DRAW AND LABEL THE STRUCTURE OF A VILLUS

Content of nutrients in the lumen of ileum

A)* Simple sugar* Amino acid* Mineral salt* Vitamin B,C

B)* Fatty acid and glycerol* Vitamin A,D,E,K

13

VILLUS

Lacteal

Fatty acid + glycerol = droplet of lipid

Pass through

Blood Capillary

Lymphatic capillaries

Thoracic duct and right lymphatic duct

Right and Left Subclavian Veins

Portal hepatic vein

Liver

Facilitated diffusion1. Simple sugar2. Amino acid

Active Transport1. Mineral Salts

1

14

Assimilation Of Digested Food

Definition of:

1. Assimilation:

2. Detoxification:

Synthesis of protoplasm

Protein plasma

Cellular respiration

Glucose

GlycogenKidney

Ammonia

Hepatic portal vein

Small intestineCarbohydrates , protein, lipid

Glucose, amino acids

Assimilation

When its needed

15

1.From the diagram above complete the labeling and explain how the assimilation process happens in the liver.

------------------------------------------------------------------------------------------------------------------------------------

------------------------------------------------------------------------------------------------------------------------------------

------------------------------------------------------------------------------------------------------------------------------------

------------------------------------------------------------------------------------------------------------------------------------

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6.6: RORMATION OF FAECES AND DEFAECATION.Refer to the diagram discuss the formation of faeces and defaecation

1.Undigested food that consist of mainly ................. and......................................such

as................................... dead cell and dead bacteria is not absorbed in the small intestine. It is

channeled to the large intestine by peristalsis.

2. In the colon, absorption of water occurs. As a result of water absorption, undigested food

residues harden to become ...........................Which is stored in the .............................temporarily.

3.When the .................... is full , its muscular wall will contract to excrete the faeces through anus.

This process is called ..................................................

4.There are some friendly bacteria that live in our colon. These bacteria can act on undigested food

residue to produce ...................... and ....................... These vitamins are absorbed into the blood

for use by body cells.

5................................ are indigestible. As such, they help to increase the bulk of faeces and

aid ....................................

16

6.7 : EVALUATING EATING HABITS.

Health Problems Related To Eating Habits.

Health Problem Cause Symptoms1.Gastritis

2.Obesity

3.Anorexia nervosa

4.Bulemia

17

1) Fibre

Move

Peristalsis

Constipation

Undigested food

COLON

FOOD ABSORP

2) Waste product

microorganisms

water

a) Bile pigment

b) Toxic substances

Produce Vitamin B12 and vitamin K

Decomposition of food

helps

by

avoid

6.6 : FORMATION OF FAECES AND DEFAECATION

18

6.9 MACRONUTRIENTS AND MICRONUTRIENTS

MINERAL ELEMENTS

MACRONUTRIENT MICRONUTRIENTMineral element

Functions Effect of deficiency Mineral element

Functions Effect of deficiency

Carbon(C)Hydrogen(H)Oxygen(O)

Boron(B)

Nitrogen (N) Molybdenum

Phosphorus (P)

Zinc(Zn)

Potassium (K)

Manganese (Mn)

Calcium (Ca)

Copper (Cu)

Magnesium (Mg)

Ferrum (Fe)

MACRONUTRIENTS MICRONUTRIENTS

Needed by plants in larger quantities Needed in smaller quantities

19

20

6.10 UNDERSTANDING PHOTOSYNTHESIS

A) HISTORY OF DEVELOPMENT

Scientist/Year Discovery Experiments

Van Helmont Exp:To investigate plant nutritionConclusion:The growth of plants is due to water and not because of the soil

Joseph Priestly& Jan Ingenhouse1772

Exp::To show that plants liberate oxygen when exposed to sunlightConclusion:The growth of plants is due to water, not soil. Plants produce oxygen during photosynthesis

Robert Hill1937

Exp:To show that chloroplasts that are placed in water containing hydrogen acceptor molecules (potassium ferry oxalate) produces oxygen.

B) THE REQUIREMENTS OF PHOTOSYNTHESIS AND ITS PRODUCTS

1. Plants absorb water and carbon dioxide and converts them into complex organic

compounds such as glucose in the leaves by photosynthesis.

sunlight

carbon dioxide + water Glucose + water

chlorophyll

2. Experiments on photosynthesis:

a. Activity 1 ( the requirement of carbon dioxide in photosynthesis)

Problem statement: What are the requirements of photosynthesis?

Hypothesis: Carbon dioxide is necessary for photosynthesis

Materials: A plant in a flower pot ,soda lime in small beaker, colorless and translucent

plastic bag, an iodine solution in a dropping bottle, ethanol , large rubber

Initial final

21

band / string ,beaker 250 ml, boiling tube, Bunsen burner, tripod stand ,wire

gauze and white tile.

Procedure : 1) Place the plant in a dark place for 2 days to destarch the leaves

2) Cover the plant with transparent plastic bag and place a beaker of soda lime in the

plastic bag.

3) Expose the plant to sunlight for several hours

4) Pick one leaf from the plant and carry out iodine test .

5) Record your observation

Discussion:

1) Why is the starch absent in the leaf after the plant is kept in the dark for two days?

2) Suggest one control experiment .

3) Predict what would happen to the plant when it is covered by plastic bag with soda

lime inside.

4) Make an inference based on the observations in the experiment.

Conclusion:

Does the result of the experiment support the hypothesis? Give your reasons.

b. Activity 2 ( the necessity of light in photosynthesis)

Problem statement : Is light necessary for photosynthesis?

Hypothesis: Light is necessary for photosynthesis.

Material: A potted plant ,scissors, Aluminium foil, iodine solution in a dropping bottle,

ethanol ,beaker 250 ml, boiling tube ,Bunsen burner ,tripod stand ,paper

clips, wire gauze and white tile.

Procedure :

1) Place the plant in a dark place for 2 days to destarch the leaves.

2) Take one healthy leaf and cover part of it with aluminium foil . Hold the aluminium

foil on the leaf with paper clips as shown in the Figure.

3) Make a sketch on a piece of paper to show the covered part of the leaf.

4) Expose the plant to light for several hours.

5) Remove the leaf from the plant and carry out iodine test.

6) Record your observation.

Discussion:

22

1) Observe changes in the leaf surface, if any after iodine test is carried out. Is there

any difference between the covered part of the leaf and the rest of it which is

exposed to the light?

2) Is control experiment necessary? Explain the set up of the control experiment.

Conclusion:

Does the result of the experiment support the hypothesis? Give your reasons.

c.Activiy 3: ( the necessity of chlorophyll in photosynthesis)

Problem statement: Is chlorophyll necessary for photosynthesis?

Hypothesis: Chlorophyll is necessary for photosynthesis

Materials: A plant with variegated leaves, scissors, iodine in dropping bottle, ethanol,

beaker 250 ml, boiling tube , Bunsen burner, tripod stand, wire gauze and

white tile.

Procedure :

1) Make a sketch of the variegated leaf and show clearly the green and the non-

green parts of the leaf.

2) Expose the plant to light for several hours.

3) Pick the leaf and carry out iodine test.

4) Record your observation

5) Carry out a suitable control experiment.

Discussion:

1) Identify the role of chlorophyll in the leaf.

2) How are you going to control the other variables that might has the effect on the

experiment.

3) What is the possible inference of the experiment based on the observations?

Conclusion:

Does the result of the experiment support the hypothesis. Give reasons.

d. Activity 4( The presence of starch in leaf as a result of photosynthesis)

Problem statement: …………………………………………………………………..

Hypothesis: ……………………………………………………………………………

……………………………………………………………………………

23

Apparatus /Materials: ………………………………………………………………..

…………………………………………………………………………..

…………………………………………………………………………..

Procedure :

1)

2)

3)

4)

5)

6)

7)

8)

9)

10)

11)

Discussion:

1) Why one leaf is kept in a dark place while the other is exposed to light?

2) Are any differences in the observations for both leaves?

3) Make an inference based on the experiment.

Conclusion:

………………………………………………………………………………………...

3.Based on the experiments above , it is found that plant requires carbon dioxide and water to

produce glucose and liberates oxygen, in the presence of light and chlorophyll. Excess

glucose is stored in the form of starch in storage organs.

4. The equation of photosynthesis :

24

light

6CO2 + 6 H2O C6H12O6 + 6O2

chlorophyll

5. Structure and function of leaf :

STRUCTURE ADAPTATION

1) Leaf Lamina Thin and wide / (high SA/V ratio) to enable

………………

..........................................................................................

..........................................................................................

Mosaic arrangement of leaves to

enable ........................

…………………………………………………………………….

……………………………………………………………………..

2) Leaf veins Situated at ……………………………..and branched out

to …………………………………………………….

……………..and …………….are found in the veins.

Xilem transports …………….and ……………………….

Cross section of dicot . leaf

phloemstomata

PGuard cell

Variegated leaf

Non-green region

Green region

25

from………………………………………………………

Phloem transports ……………………synthesized in the

leaf to …………………………………………

3) Epidermis Consists of upper epidermis and ……………….

……………. It serves a ……………………….layer

Epidermal cell has no …………………..and therefore

permits light to penetrate into mesophyll tissues.

Outer surface of epidermis is covered by

……………..which is …………………….

It protects leaf from ......................................................

4) Stomata Found abundantly at the .................. surface of leaf.

Its opening is controlled by …………....................

Exchange of ……………..and ……………… ……………

gas during photosynthesis and respiration takes place

through ………………

5) Palisade

mesophyll

Elongated cells with many ……………..inside ,

…………. to leaf surface for more and efficient

……………………..

6) Spongy

mesophyll

Irregular shape, loosely arranged beneath the palisade

mesophyll with many …………… ………….. It contains

many ………………..for photosynthesis.

6. Plant adaptation in favour of photosynthesis at different habitats.

Floating Aquatic plantsEg…………………..

Adaptations: Stomata are found at the

…………….. surface of leaves for ……………………

Cuticle layer at the ……………….. surface helps to avoid ……………………

Palisade mesophyll has ……………….. chloroplasts for

Adaptation: Stomata

…………………………………….. Absorption of CO2 takes place

……………

Submerged aquatic plants Eg. Hyrylla sp.

26

6.11 THE MECHANISM OF PHOTOSYNTHESIS

1. Complete and label the chloroplast structure below.

The mechanism of photosynthesis occurs in two stages i.e light reaction and dark reaction.

Light reaction (photolysis of water )

Dark reaction(reduction of carbon dioxide)

24OH- - 24e- 24 OH

24 H (hydrogen atom)

6CO2 + 24H 6(CH2O)+6H2O

6(CH2O) C6H12O6

Chlorophyll molecules absorp light energy, becomes excited and release high energy electrons (this occures in grana ) which is later on converted to ATP.

At the same time, water molecules in chlorophyll dissociates forming hydrogen ions

The reaction takes place in stroma. Hydrogen atoms produced during light reaction reduces carbon dioxide to form glucose.

The reduction of carbon dioxide in stroma is catalysed by enzymes

24OH- - 24e- 24 OH

24OH 12H2O + 6O2

Adaptation: Have ……………… leaves to

…………….. the rate of transpiration Sacculent stem with ………………

stomata to ………………………………………..

Many chloroplasts in …………………. For photosynthesis.

Xerophyte plants in desert region Eg. Cactus

24 H2O 24 H+ + 24OH-

chloroplast

27

and hydroxyl ions Hydrogen ions combine with electrons to

form hydrogen atoms Hydrogen atoms thus formed later enters

the dark reaction in stroma. Hydroxyl ions releases its electron to form

hydroxyl molecule The electrons is accepted by chlorophyll

molecules that had lost their electrons earlier. Hydroxyl groups finally form water and

releases oxygen.

and requires energy from ATP ( produced during light reaction )

Units of (CH2O) combine to form glucose.

Glucose units are then condensed together to form starch which is stored in the leaves.

2. the equation of reaction :

light 6CO2 + 24 H2O C6H12O6 + 6O2 + 18 H2O

chlorophylconcentration on photosynthesis

6.12 FACTORS THAT ARE AFFECTING THE RATE OF PHOTOSYNTHESIS:

1) The factors are :i. Carbon dioxide concentrationii. Intensity of lightiii. Temperatureiv. pH

ENVIRONMENTAL FACTORS GRAPH

1) The concentration of carbon dioxide An increase in carbon dioxide

concentration will increase the rate of photosynthesis until it reaches maximum provided that the other

28

factors / variables are kept constant. Light intensity is the limiting factor. The reason is , the rate of

photosynthesis is limited by the light intensity which is unchanged through out experiment. The photosynthesis rate will further increase when the light intensity is raised.

2) Intensity of light ( give explaination)

3) Temperature ( give explaination)

2) The increase in agricultural product in temperate countries ( four seasons )

Explain why provision of ‘ green houses ‘ are significant in four seasonal countries like

those in Europe and northern America compared to tropical countries?

…………………………………………………………………………………………………………

…………………………………………………………………………………………………………

…………………………………………………………………………………………………………

…………………………………………………………………………………………………………

…………………………………………………………………………………………………………

………………………….

…………………………………………………………………………………………………………

…………………………………………………………………………

7.10 THE TECHNOLOGY IN FOOD PRODUCTION

The effect of CO2 concentration on photosynthesis

Oncentration of CO2/ x105mol/liter

Pho

tosy

nthe

sis

rate

Light intensity

The effect of light on photosynthesis

Pho

tosy

nthe

sis

rate

Temperature/0C

The effect of temperature on photosynthesis

29

A) THE NECESSITY FOR IMPROVING THE QUANTITY AS WELL AS THE QUALITY OF FOODS

1) The tremendous increases in population of Malaysia has resulted in the big demand for

more supply of foods and high quality foods to meet the requirement of the peoples in

the country.

2) A lot of efforts has been done to increase the sources of foods to meet the requirement

of the fast increasing population.

B) INCREASING THE VARIETY OF FOOD SOURCES

N U T

R I TIONAL

CAMPAIGN

ULAM /SALADS

MUSHROOMS

FRESH WATER FISHES

ADVANTAGES

ADVANTAGES

ADVANTAGES

30

Methods of increasing the Quality

and Quantity of food

production in the

country

C) WAYS OF INCREASING THE QUALITY OF FOODS AS WELL AS THE QUANTITY OF FOOD PRODUCTION IN THE COUNTRY.

2) Direct dispersal of seedlings for pady

1) Hydroponics and aeroponics

3) Hybridisation (and outbreeding)

4) Tissue culture

6) Genetic engineering 5) Land management ( for farming )

7) Biological control

31

D) DEVELOPMENT IN FOOD PROCESSING AND FOOD PRESERVATIONS

METHODS DESCRIPTION OF THE METHOD EXAMPLE

1. COOKING

2. FREEZING

3. CANNING

4. PASTEURISATION

5. FERMENTATION

6. DRYING

32

33

34

35

.

36

37

38