First Term Lesson Note for Week Eight
Class : SSS 1
Subject : Biology
Topic : Animal Nutrition.
Duration : 80 Minutes
Period : Double Period
Reference Book :
- Lagos State Unified schemes of work for Senior Secondary Schools, (SSS 1 – 3).
- Modern Biology for Senior Secondary School.
- Online Resources
Instructional Material : Chart showing the classes of food with examples.
Learning Objectives : By the end of the lesson learners will be able to
i. Define Animal Nutrition
ii. List the classes of foods, its sources and deficiency
iii. Define Balanced diet and digestive enzymes.
ANIMAL NUTRITION (FOOD SUBSTANCES)
Food is a complex energy-rich organic matter which living organism feed on to obtain nutrients and substances necessary for life. Food substances are classified to six groups :
(i) Carbohydrate (ii) Protein (iii) Fat and oils (iv) Mineral salts (v) Vitamins (vi) Water and roughages.
Carbohydrates are made up of carbon, hydrogen and oxygen. They have general formula (CxH2O)y. carbohydrate consists of simple sugar, starches, cellulose and glycogen.
They are grouped into three, which are simple sugar or mono saccharide, double sugar/disaccharides and poly-saccharide.
The common sources include yam, cassava, potatoes, bread, cereals e.g. rice, maize e.t.c.
Simple sugar or Monosaccharide
These are the simplest sugar which consists of one molecule of simple sugars. They have general formula C6H10O6. Examples are glucose, fructose and ribose (C5H10O5) or galactose.
Disaccharide/Reducing sugar
These are sugars which consist of two molecules of simple sugar which formed by condensation with the general formula C12H22O11. Examples are sucrose, maltose and lactose
Sucrose: It is a non-reducing sugar which is formed from a molecule of glucose and a molecule of glucose is the main source
Maltose: This is obtained from the condensation of two molecules of simple sugar. It is reducing sugar
Lactose (milk-sugar): It is a reducing sugar. It is obtained from the condensation of a molecule of glucose and a molecule of galactose
Polysaccharide
These are complex carbohydrates. Examples are starch, cellulose, chitin and inulin.
i. Starch: It has the formula C6H10O5)n where n represent a large number. It is formed from the condensation of numerous molecules of simple sugar. Examples of the sources of starch are yam, cereals, cassava and bread
ii. Cellulose: This is composed of several condensed unit of monosaccharides. It makes the cell wall of plant source of cellulose include whole meal bread, cereals, fresh fruit and vegetables.
iii. Glycogen (Animal starch): This is the form which animals store their carbohydrate usually in the muscle or liver
Importance of Carbohydrate
i. It provides energy required by animals for their daily activities
ii. It provides heat during it oxidation used in maintain the body temperature
iii. It forms certain body part of arthropods (exoskeleton)
iv. The mucus which is an important lubricant in the body is formed carbohydrate
PROTEIN
Proteins are complex molecules and are made of smaller unit called amino acids. Proteins have to be digested to amino acids before they are absorbed in the body of animal. The breakdown of proteins during digestion takes place in the following :
Protein =>Peptone =>Polypeptide => Amino acid
Protein is composed of carbon, hydrogen, oxygen, phosphorus and Sulphur.
Sources of protein include both animal source and plant source
a.) The animal source includes milk, egg, fish, cheese, meat and chicken while the
b.) Plant sources are beans, groundnut, soya beans and melon.
Importance of Protein
i. Protein is needed for growth of young ones
ii. It is used for the repair of worn out tissues or cells
iii. It aids reproduction
iv. It is used for the production of enzymes
v. It is needed for the production of hormone
vi. It is needed for body building
FATS AND OIL
Fat and oils are also called lipids. They consist of only carbon, hydrogen and oxygen. However, the amount of oxygen in each lipid is very little e.g. tristearin, is C57H10O6. Fats are solid lipid at room temperature. Plant sources of oil include groundnut, palm oil, soya beans oil; coconut oil and melon oil white animal sources of fat include butter, fish or cod oil.
Fat and oil are hydrolysed during digestion to fatty acid and glycerol
Importance of Fat and Oil
i. Fat and oil provides more energy to animal than carbohydrate
ii. Fat supplies essential fatty acid to animal
iii. Fat and oil act as solvent for fat soluble vitamins
iv. They help in the maintenance of body temperature
v. They act as insulator to animal which help them to conserve heat
MINERAL SALT
Mineral salts are food substances that are required in traces for vital body process. They are taken in their ionic forms. Animal takes in their elements mainly by feeding on plants or their products except a few of them such as sodium chloride (table salt). Lack of mineral salts will result in nutritional deficiency. These mineral elements or salts include phosphorus, calcium, iodine, manganese, fluorine, copper and cobalt.
MINERAL SOURCE, FUNCTIONS
DEFICIENCY SYMPTOMS
CALCIUM : Milk, Cheese, Egg and Fish
(i) Bone and teeth formation and development
(ii) Needed for blood clotting
(iii) Normal Functioning of the heart, nervous system and muscle
(i) Rickets
(ii) Osteomalacia
(iii) Tooth decay
PHOSPHORUS : Milk, cheese, egg, fish and wheat
(i) For strong development of teeth and bone
(ii) It forms part of DNA and RNA
(iii) Needed for respiration
i) Rickets
(ii) Osteomalacia
(iii) Tooth decay
MAGNESSIUM : Green, vegetables, milk, meat
(i) For muscle contraction
(ii) Needed for utilization of iron
(iii) Needed for teeth and bone
Nervous disorder
POTASSIUM : Fruits and other Natural food
(i) Needed for functioning of the muscles
(ii) For transmission of impulses in nerves
It leads to muscle paralysis
SULPHUR : Beans, fish, meat & egg
Constituent of proteins, amino acids and vitamin B
Poor growth
SODIUM & CHLORINE : Table salt, fish fruit
(i) Transmission of impulses
(ii) Maintenance of osmotic balance of the cell
(i) Dehydration
(ii) Muscle cramp
IRON : Eggs, liver, kidneys, beans, vegetables
(i) Formation of haemoglobin in red blood cell
Anaemia
IODINE : Sea foods
(i) Required by the thyroid gland to make thyroxine
Goitre
MANGANESE : Egg, Milk, Meat
(i) Required for normal growth
(ii) Acts as co-factors in some enzymatic reactions
COPPER : Green vegetables, eggs, milk, meat
(i) It catalyses the use of iron
(ii) For proper respiration in some aerobic organisms
Anaemia
VITAMINS
Vitamins are organic food substances which are needed in small quantities or traces for body normal growth and healthy development in man and other animals. Absence or insufficiency of vitamin supply in diet may lead to deficiency diseases
Groups of Vitamins
(i) Fat Soluble Vitamins: These are vitamins that are soluble only in fat e.g. vitamins A,D, E and K
(ii) Water Soluble Vitamins: These are vitamins that are soluble in water e.g. vitamins B-complex and vitamin C. Some members of vitamins are vitamin B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic), B6 (Pyridoxine), B12 (cyanocobalamine), Folic acid e.t.c.
VITAMIN SOURCE, FUNCTION
DEFICIENCY/SYMPTOMS
VITAMIN A (Retino) : Liver, eggs, fish, milk, palm oil, fresh vegetables
(i) Required for normal growth of cells and skin
(ii) For proper vision of the eye
(i) Night blindness
(ii) Reduced resistance to diseases
VITAMIN B1 : Yeast, unpolished rice, milk, beans, palm wine
(i) Required for normal growth
(ii) Formation of co-enzymes involved in cellular respiration
(i) Slow growth
(ii) Dermatitis
VITAMIN B2 : Yeast, soya beans, egg, milk, green vegetables
(i) Required for growth healthy skin and proper functioning of the eyes
(ii) Formation or co-enzymes involved in cellular respiration
(i) Slow growth
(ii) Dermatitis
VITAMIN B3 : Yeast, beans, milk, palm wine, yam, vegetables
Needed for cellular respiration
Pellagra ( a skin disease and digestive problem
VITAMIN B12 : Kidney, liver, fish, milk
Formation of red blood cells
Pernicious anaemia
VITAMIN C (Ascorbic acid) : Fresh fruits e.g. Orange and green vegetables
(i) Aids wound healing
(ii) Helps to resist infection
Scurvy (characteristic by bleeding gum, poor healing of wood an low resistance of infection)
VITAMIN D (Calciferol) : Fish, milk, egg, liver, form in the skin by light
Needed for strong bone and teeth formation and development
Ricket, osteomalacia
VITAMIN E (Ergo sterol) : Green vegetable, butter, liver
Promotion of fertility in animals
Reproductive failure e.g. sterility and pre mature abortion
VITAMIN K (Phylloquinone) : Fresh green vegetable/cabbage spinach
Aids blood clothing
Haemorrhage
WATER
Water is composed of two elements hydrogen and oxygen. Source of water available to animals include metabolic water from food, drinking water from rivers, rain, pond e.t.c.
Importance of Water
(i) It is required for metabolic activities in the body
(ii) Water is necessary for digestion of food
(iii) It can be used for maintenance of body temperature
(iv) It is served as a medium of transportation of nutrients
(v) It helps in excretion of metabolic waste products from the body e.g. urine
(vi) It is the basis of body secretion from endocrine gland
(vii) It helps in the maintenance of the osmotic content of the body
BALANCED DIET
This is a diet containing the correct proportion or the right amount of all six food substances required by an organism. The balanced diet must contain the six food classes such as carbohydrate, proteins, fats and oil, minerals, vitamins and water
DIGESTIVE ENZYMES: are organic catalyst which are complex protein substances that are manufactured by living cells. They accelerate metabolic reactions without changing their composition in the process. Enzymes are produced by both plants and animals.
Enzymes may be named according to the process in which they are involved processes like photosynthesis, respiration and digestion and enzymatic in nature.
Characteristics of Enzymes
(i) Enzymes are specific in their actions
(ii) Only small quantity of an enzyme is required to catalyse a reaction
(iii) Enzymes have a specific temperature range above or below which they work become inactive or denatured. They work best at about 370c
(iv) Enzymes do not lose their chemical composition at the end of a reaction
(v) Enzymes are affected by the acidity and alkalinity (PH) of a medium. An enzyme which is active in an acidic medium e.g. pepsin become inactive in alkaline medium and vice versa.
(vi) Enzymes are usually involved in reversible reaction
(vii) Enzymes are produced by glands of the system that require that activities e.g. digestive enzymes are produced by various gland of digestive system
(viii) Substance called inhibitor can stop the activities of enzymes
(ix) The activities of enzymes can be enhanced when they are joined to a co-enzymes e.g inorganic subsistence such as phosphorus.
CLASSES OF ENZYMES
- PROTEASES – These are protein digesting enzymes. They are present in the stomach e.g Renin and Pepsin and also in the duodenum (Trypsin) and ileum (Erepsin). They all digest protein and break them into smaller unit.
- AMYLASE – They are enzymes which digest starches and sugars and convert them to glucose. Ptyalin or Salivary amylase is produced by salivary gland in the mouth. It can converts starch to maltose.
Pancreatic amylase is produced in the pancreas. It converts starch to maltose, sucrose and lactose. It also converts these double sugars to their final products. Maltose to glucose, sucrose to fructose and glucose and lactose to galactose and glucose. - LIPASES – These are enzymes which convert and oils to fatty acid and glycerol. They are produced in the pancreas and ileum.
Digestive enzymes and functions
| Enzymes | Sources | Location | Substrate acted upon | Effects / Functions |
| Ptyalin | Salivary gland | Mouth | Starch | Partial hydrolysis of starch to maltose |
| Renin | Gastric gland | Stomach | Proteins | It coagulates and curdles milk |
| Pepsin | Gastric gland | Stomach | Proteins | It cover s solid protein to peptones |
| Pancreatic Lipase | Pancreas | Duodenum | Fats and oil | It convert fat and oil to fatty acid and glycerol |
| Amylase | Pancreas | Duodenum | Starch | It convert starch to maltose |
| Trypsin | Pancreas | Duodenum | Proteins or peptones | It converts proteins or peptones to polypeptide |
| Erepsin | Succus entricus | Small body intestine | Poly peptide | It converts Polypeptide to amino acids |
Presentation Step :
Step 1 : The teacher revises the previous lesson by asking questions orally.
Step 2 : Introduces the new topic by explaining animal nutrition
Step 3 : List the classes of food, give examples and state their functions.
Step 4 : Explain digestive enzymes, mention it classes and state their functions.
Evaluation :
1. What is balanced diet?
2. List the six classes of food.
3. The three chemical elements found in carbohydrates are ___________, _____________ and ______________.
4. State one function for each of the following vitamins :
i. Vitamin A – ____________________________
ii. Vitamin D – ___________________________
iii. Vitamin C – __________________________
iv. Vitamin E – ___________________________
v. Vitamin K – ___________________________
5. Explain the following and give two examples each :
i. Mono saccharide
ii. Di-saccharides
iii. Poly saccharides
6. The end product of proteins is ________________.
7. Excess sugar in the body is converted to _________________ by the ______________.
8. Give five examples of minerals sources, it functions and deficiency
Conclusion : At the end of the lesson learners were able to answer the questions correctly.
ASSIGNMENT
1a. Define enzyme
b. State 5 characteristics of enzymes
2a. Mention five digestive enzymes, their sources, location and substrate acted upon
2b. List three sources of the following :
i. Animal proteins
ii. Plant proteins