{"id":2008,"date":"2023-10-02T08:14:15","date_gmt":"2023-10-02T08:14:15","guid":{"rendered":"http:\/\/localhost\/ecole9ja\/?p=2008"},"modified":"2023-10-02T08:16:55","modified_gmt":"2023-10-02T08:16:55","slug":"week-7-ss1-first-term-biology-notes","status":"publish","type":"post","link":"https:\/\/ecolebooks.com\/nigeria\/posts\/week-7-ss1-first-term-biology-notes\/","title":{"rendered":"Week 7 – SS1 First Term Biology Notes"},"content":{"rendered":"

\u00a0WEEK 7
\n<\/strong>ANIMAL NUTRITION (FOOD SUBSTANCES)
\n<\/strong>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
\n(i) Carbohydrate (ii) Protein (iii) Fat and oils (iv) Mineral salts (v) Vitamins (vi) Water and roughages.
\nCarbohydrates<\/strong> are made up of carbon, hydrogen and oxygen. They have general formula (Cx<\/sub>H2<\/sub>O)y<\/strong>. carbohydrate consists of simple sugar, starches, cellulose and glycogen. They are grouped into simple sugar or monosaccharide, double sugar\/disaccharides and poly saccharide. The common sources include yam, cassava, potatoes, bread, cereals e.g. rice, maize e.t.c.
\nSimple sugar or Monosaccharide
\n<\/strong>These are the simplest sugar which consists of one molecule of simple sugars. They have general formula C6<\/sub>H10<\/sub>O6<\/sub>. Examples are glucose, fructose and ribose (C5<\/sub>H10<\/sub>O5<\/sub><\/strong>) or galactose
\nDisaccharide\/Reducing sugar
\n<\/strong>These are sugars which consist of two molecules of simple sugar which formed by condensation with the general formula C12<\/sub>H22<\/sub>O11<\/sub><\/strong>. Examples are sucrose, maltose and lactose
\nSucrose<\/strong>: It is a non-reducing sugar which is formed from a molecule of glucose and a molecule of glucose is the main source
\nMaltose:<\/strong> This is obtained from the condensation of two molecules of simple sugar. It is reducing sugar
\nLactose <\/strong>(milk-sugar): It is a reducing sugar. It is obtained from the condensation of a molecule of glucose and a molecule of galactose
\nPolysaccharide
\n<\/strong>\u00a0\u00a0\u00a0\u00a0These are complex carbohydrates. Examples are starch, cellulose, chitin and inulin.
\n1.\u00a0\u00a0\u00a0\u00a0Starch<\/strong>: It has the formula C6<\/sub>H10<\/sub>O5<\/sub>)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
\nii.\u00a0\u00a0\u00a0\u00a0Cellulose:<\/strong> 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.
\niii.\u00a0\u00a0\u00a0\u00a0Glycogen (Animal starch<\/strong>): This is the form which animals store their carbohydrate usually in the muscle or liver<\/p>\n

\t\t\tImportance of Carbohydrate
\n<\/strong>i.\u00a0\u00a0\u00a0\u00a0It provides energy required by animals for their daily activities
\nii.\u00a0\u00a0\u00a0\u00a0It provides heat during it oxidation used in maintain the body temperature
\niii.\u00a0\u00a0\u00a0\u00a0It forms certain body part of arthropods (exoskeleton)
\niv.\u00a0\u00a0\u00a0\u00a0The mucus which is an important lubricant in the body is formed carbohydrate
\nPROTEIN
\n<\/strong>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
\n\"\"\/\"\"\/\"\"\/Protein Peptone Polypeptide Amino acid
\nProtein is composed of carbon, hydrogen, oxygen, phosphorus and sulphur
\nSources of protein include both animal source and plant source
\nThe animal source includes milk, egg, fish, cheese, meat and chicken while the Plant sources are beans, groundnut, soya beans and melon.
\nImportance of Protein
\n<\/strong>i.\u00a0\u00a0\u00a0\u00a0Protein is needed for growth of young ones
\nii.\u00a0\u00a0\u00a0\u00a0It is used for the repair of worn out tissues or cells
\niii.\u00a0\u00a0\u00a0\u00a0It aids reproduction
\niv.\u00a0\u00a0\u00a0\u00a0It is used for the production of enzymes
\nv.\u00a0\u00a0\u00a0\u00a0It is needed for the production of hormone
\nvi.\u00a0\u00a0\u00a0\u00a0It is needed for body building57
\nFATS AND OIL
\n<\/strong>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 C57<\/sub>H10<\/sub>O6<\/sub>. 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.
\nFat and oil are hydrolysed during digestion to fatty acid and glycerol
\nImportance of Fat and Oil
\n<\/strong>i.\u00a0\u00a0\u00a0\u00a0Fat and oil provides more energy to animal than carbohydrate
\nii.\u00a0\u00a0\u00a0\u00a0Fat supplies essential fatty acid to animal
\niii.\u00a0\u00a0\u00a0\u00a0Fat and oil act as solvent for fat soluble vitamins
\niv.\u00a0\u00a0\u00a0\u00a0They help in the maintenance of body temperature
\nv.\u00a0\u00a0\u00a0\u00a0They act as insulator to animal which help them to conserve heat
\nMINERAL SALT
\n<\/strong>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.<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n
MINERAL<\/td>\nSOURCE<\/td>\nFUNCTIONS<\/td>\nDEFICIENCY SYMPTOMS<\/td>\n<\/tr>\n
CALCIUM<\/td>\nMilk, Cheese, Egg and Fish<\/td>\n(i) Bone and teeth formation and development
\n(ii) Needed for blood clotting
\n(iii) Normal Functioning of the heart, nervous system and muscle<\/td>\n		(i) Rickets
\n(ii) Osteomalacia
\n(iii) Tooth decay<\/td>\n<\/tr>\n
PHOSPHORUS<\/td>\nMilk, cheese, egg, fish and wheat<\/td>\n(i) For strong development of teeth and bone
\n(ii) It forms part of DNA and RNA
\n(iii) Needed for respiration<\/td>\n		i) Rickets
\n(ii) Osteomalacia
\n(iii) Tooth decay<\/td>\n<\/tr>\n
MAGNESSIUM<\/td>\nGreen, vegetables, milk, meat<\/td>\n(i) For muscle contraction
\n(ii) Needed for utilization of iron
\n(iii) Needed for teeth and bone<\/td>\n		Nervous disorder<\/td>\n<\/tr>\n
POTASSIUM<\/td>\nFruits and other Natural food<\/td>\n(i) Needed for functioning of the muscles
\n(ii) For transmission of impulses in nerves<\/td>\n		It leads to muscle paralysis<\/td>\n<\/tr>\n
SULPHUR<\/td>\nBeans, fish, meat & egg<\/td>\nConstituent of proteins, amino acids and vitamin B<\/td>\nPoor growth<\/td>\n<\/tr>\n
SODIUM & CHLORINE<\/td>\nTable salt, fish fruit<\/td>\n(i) Transmission of impulses
\n(ii) Maintenance of osmotic balance of the cell\n<\/td>\n		(i) Dehydration
\n(ii) Muscle cramp<\/td>\n<\/tr>\n
IRON<\/td>\nEggs, liver, kidneys, beans, vegetables<\/td>\n(i) Formation of haemoglobin in red blood cell<\/td>\nAnaemia\n<\/td>\n<\/tr>\n
IODINE<\/td>\nSea foods<\/td>\n(i) Required by the thyroid gland to make thyroxine\n<\/td>\nGoitre<\/td>\n<\/tr>\n
MARGANESE<\/td>\nEgg, Milk, Meat<\/td>\n(i) Required for normal growth
\n(ii) Acts as co-factors in some enzymatic reactions<\/td>\n		\u00a0<\/td>\n<\/tr>\n
COPPER<\/td>\nGreen vegetables, eggs, milk, meat<\/td>\n(i) It catalyses the use of iron
\n(ii) For proper respiration in some aerobic organisms<\/td>\n		Anaemia<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

\u00a0VITAMINS
\n<\/strong>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
\nGroups of Vitamins
\n(i)\u00a0\u00a0\u00a0\u00a0Fat Soluble Vitamins: These are vitamins that are soluble only in fat e.g. vitamins A,D, E and K
\n(ii)\u00a0\u00a0\u00a0\u00a0Water Soluble Vitamins: These are vitamins that are soluble in water e.g. vitamins B-complex and vitamin C. some members of vitamin B2<\/sub>(Riboflavin), B3 (Niacin), b5 (Pantothenic) B6 (Pyridoxine), B12, (cyanocobalamine), Folic acid e.t.c.<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
VITAMIN<\/td>\nSOURCE<\/td>\nFUNCTION<\/td>\nDEFICIENCY\/SYMPTOMS<\/td>\n<\/tr>\n
VITAMIN A
\n(Retino)<\/td>\n		Liver, eggs, fish, milk, palm oil, fresh vegetables<\/td>\n(i) Required for normal growth of cells and skin
\n(ii) For proper vision of the eye<\/td>\n		(i) Night blindness
\n(ii) Reduced resistance to diseases<\/td>\n<\/tr>\n
VITAMIN B1<\/sub><\/td>\nYeast, unpolished rice, milk, beans, palm wine<\/td>\n(i) Required for normal growth
\n(ii) Formation of co-enzymes involved in cellular respiration<\/td>\n		(i) Slow growth
\n(ii) Dermatitis<\/td>\n<\/tr>\n
VITAMIN B2<\/sub><\/td>\nYeast, soya beans, egg, milk, green vegetables<\/td>\n(i) Required for growth healthy skin and proper functioning of the eyes
\n(ii) Formation or co-enzymes involved in cellular respiration<\/td>\n		(i) Slow growth
\n(ii) Dermatitis<\/td>\n<\/tr>\n
VITAMIN B3<\/sub><\/td>\nYeast, beans, milk, palm wine, yam, vegetables<\/td>\nNeeded for cellular respiration<\/td>\nPellagra ( a skin disease and digestive problem<\/td>\n<\/tr>\n
VITAMIN B12<\/sub><\/td>\nKidney, liver, fish, milk<\/td>\nFormation of red blood cells<\/td>\nPernicious anaemia<\/td>\n<\/tr>\n
VITAMIN C
\n(Ascorbic acid)<\/td>\n		Fresh fruits e.g. Orange and green vegetables<\/td>\n(i) Aids wound healing
\n(ii) Helps to resist infection<\/td>\n		Scurvy (characteristic by bleeding gum, poor healing of wood an low resistance of infection)<\/td>\n<\/tr>\n
VITAMIN D
\nCalciferol<\/td>\n		Fish, milk, egg, liver, form in the skin by light<\/td>\nNeeded for strong bone and teeth formation and development<\/td>\nRicket, osteomalacia<\/td>\n<\/tr>\n
VITAMIN E(Ergo sterol)<\/td>\nGreen vegetable, butter, liver<\/td>\nPromotion of fertility in animals<\/td>\nReproductive failure e.g. sterility and pre mature abortion<\/td>\n<\/tr>\n
VITAMIN K
\nPhylloquinone<\/td>\n		Fresh green vegetable\/cabbage spinach<\/td>\nAids blood clothing<\/td>\nHaemorrhage<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

\u00a0WATER
\n\u00a0\u00a0\u00a0\u00a0Water 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.
\nImportance of Water
\n(i)\u00a0\u00a0\u00a0\u00a0It is required for metabolic activities in the body
\n(ii)\u00a0\u00a0\u00a0\u00a0Water is necessary for digestion of food
\n(iii)\u00a0\u00a0\u00a0\u00a0It can be used for maintenance of body temperature
\n(iv)\u00a0\u00a0\u00a0\u00a0It is served as a medium of transportation of nutrients
\n(v)\u00a0\u00a0\u00a0\u00a0It helps in excretion of metabolic waste products from the body e.g. urine
\n(vi)\u00a0\u00a0\u00a0\u00a0It is the basis of body secretion from endocrine gland
\n(vii)\u00a0\u00a0\u00a0\u00a0It helps in the maintenance of the osmotic content of the body<\/p>\n

\u00a0BALANCED DIET
\n<\/strong>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
\nDIGESTIVE ENZYMES<\/strong>: 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.<\/p>\n

\t\t\t Characteristics of Enzymes
\n<\/strong>(i)\u00a0\u00a0\u00a0\u00a0Enzymes are specific in their actions
\n(ii)\u00a0\u00a0\u00a0\u00a0Only small quantity of an enzyme is required to catalyse a reaction
\n(iii)\u00a0\u00a0\u00a0\u00a0Enzymes have a specific temperature range above or below which they work become inactive or denatured. They work best at about 370<\/sup>c
\n(iv)\u00a0\u00a0\u00a0\u00a0Enzymes do not lose their chemical composition at the end of a reaction
\n(v)\u00a0\u00a0\u00a0\u00a0Enzymes 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.
\n(vi)\u00a0\u00a0\u00a0\u00a0Enzymes are usually involved in reversible reaction
\n(vii)\u00a0\u00a0\u00a0\u00a0Enzymes are produced by glands of the system that require that activities e.g. digestive\u00a0\u00a0\u00a0\u00a0 enzymes are produced by various gland of digestive system
\n(viii)\u00a0\u00a0\u00a0\u00a0Substance called inhibitor can stop the activities of enzymes
\n(ix)\u00a0\u00a0\u00a0\u00a0The activities of enzymes can be enhanced when they are joined to a co-enzymes e.g inorganic subsistence such as phosphorus.
\n CLASSES OF ENZYMES
\n<\/strong><\/p>\n

    \n
  1. \n
    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.\n<\/div>\n<\/li>\n
  2. \n
    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.\n<\/div>\n<\/li>\n<\/ol>\n

    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.<\/p>\n

      \n
    1. \n
      LIPASES<\/strong>– These are enzymes which convert and oils to fatty acid and glycerol. They are produced in the pancreas and ileum.\n<\/div>\n<\/li>\n<\/ol>\n

      Digestive enzymes and functions<\/p>\n

      \n\n\n\n\n\n\n\n\n\n\n
      Enzymes<\/td>\nSources<\/td>\nLocation<\/td>\nSubstrate acted upon<\/td>\nEffect\/product\n<\/td>\n<\/tr>\n
      Ptyalin<\/td>\nSalivary gland<\/td>\nMouth<\/td>\nStarch<\/td>\nPartial hydrolysis of starch to maltose<\/td>\n<\/tr>\n
      Renin<\/td>\nGastric gland <\/td>\nStomach<\/td>\nProteins<\/td>\nIt coagulate or curdle milk<\/td>\n<\/tr>\n
      Pepsin<\/td>\nGastric gland<\/td>\nStomach<\/td>\nProteins<\/td>\nIt convert solid protein to peptones<\/td>\n<\/tr>\n
      Pancreatic Lipase<\/td>\nPancreas<\/td>\nDuodenum<\/td>\nFat and oils<\/td>\nIt converts fat and oils to fatty acid and glycerol<\/td>\n<\/tr>\n
      Amylase<\/td>\nPancreas<\/td>\nDuodenum<\/td>\nStarch<\/td>\nIt converts starch to maltose<\/td>\n<\/tr>\n
      Trypsin<\/td>\nPancreas<\/td>\nDuodenum<\/td>\nProteins or peptones<\/td>\nIt converts proteins or peptones to polypeptide<\/td>\n<\/tr>\n
      Erepsin<\/td>\nSuccus entricus<\/td>\nSmall intestine<\/td>\nPoly peptide<\/td>\nIt converts polypeptide to amino acid<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

      ASSIGNMENT
      \n<\/strong>WEEK SEVEN
      \n<\/strong> 1a.\u00a0\u00a0\u00a0\u00a0Define enzyme
      \n b.\u00a0\u00a0\u00a0\u00a0State 5 characteristics of enzymes<\/p>\n","protected":false},"excerpt":{"rendered":"

      \u00a0WEEK 7 ANIMAL NUTRITION (FOOD SUBSTANCES) Food is a complex energy-rich organic matter which living…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,177],"tags":[],"class_list":["post-2008","post","type-post","status-publish","format-standard","hentry","category-posts","category-first-term-ss1-biology"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=2008"}],"version-history":[{"count":1,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2008\/revisions"}],"predecessor-version":[{"id":2009,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2008\/revisions\/2009"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=2008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=2008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=2008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}