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Organic Chemistry in Nutrition Food Science and Biotechnology

Samuel, a 12th grade student, wrote a chemistry project on organic chemistry in nutrition, food science, and biotechnology. The project discusses how organic chemistry is important in food and nutrition, as the foods and nutrients we consume are derived from carbon-based plants and animals. It also examines the use of organic chemistry in biotechnology experiments involving plant breeding and studying sugar and phosphate groups. The project analyzes various topics like vitamins, food structures, food processing techniques, and chemicals used in the applications of organic chemistry to food science and nutrition.

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sasi malar vilzi
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Download as DOCX, PDF, TXT or read online on Scribd
12K views

Organic Chemistry in Nutrition Food Science and Biotechnology

Samuel, a 12th grade student, wrote a chemistry project on organic chemistry in nutrition, food science, and biotechnology. The project discusses how organic chemistry is important in food and nutrition, as the foods and nutrients we consume are derived from carbon-based plants and animals. It also examines the use of organic chemistry in biotechnology experiments involving plant breeding and studying sugar and phosphate groups. The project analyzes various topics like vitamins, food structures, food processing techniques, and chemicals used in the applications of organic chemistry to food science and nutrition.

Uploaded by

sasi malar vilzi
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHEMISTRY PROJECT

Organic chemistry in nutrition food


science and biotechnology

NAME : Samuel

CLASS : 12th

SECTION : A

ROLL NO : 30
Acknowledgement

I have taken efforts in this project

guidance and constant supervision as well as for


providing necessary information regarding the
project & also for their support in completing
the project
INDEX

DATE TITLE

7/10 organic chemistry (nutrition)


7/10 food biotechnology and
Production
7/10 projects on organic chemistry
(for nutrition and food)
7/10 vitamins used
7/10 structures
7/10 food science
7/10 LBCAP
7/10 chemicals used
7/10 applications
ORGANIC CHEMISTRY (NUTRITION)

Organic chemistry is the branch of the chemistry which


deals with the carbon and its compounds.

Now, the food which we eat and the nutrition which we


take are directly or indirectly related to the inorganic
chemistry. All the nutrition and food which we eat are
derived from the plants which contains the carbon.
Hence our nutrition also contains the carbon. Thus we
deals with the organic chemistry in that.
Not only that, the salad which we eat are also organic
since they are derived from the plants.
Sometimes humans eat the flash of another's animals
which are also made of carbon or its compounds.

In the Biotechnology, organic chemistry is widely used.


While doing the experiments in case of the plants
breedings or making the structure of the phosphate
groups or the sugars present in the groups, organic
chemistry is used.

Hence organic chemistry is very important in case of the


food sciences and the Biotechnology.
FOOD BIOTECHNOLOGY AND NUTRITION

Study of properties includes physical and chemical


properties and evaluation of chemical reactivity to
understand their behavior.

The term organic means natural

Biotechnology has longer utilization in food


manufacturing and food processing.

The study of Hydrocarbons is known as organic


chemistry.

Isoleucine Leucine Phenylalanine Valine Threonine


Methionine Tryptophan Lysine.
PROJECTS ON ORGANIC CHEMISTRY (FOR
FOOD AND NUTRITION)
Organic chemistry in nutrition project. Alcohols
Phenols and Ethers. Food chemistry History of food
chemistry. This is 6 of the calorie intake for a teenage
male and 7 of the calorie intake for a teenage girl.

Elements like chromium copper iodine iron manganese


and zinc are called trace elements and provide raw
materials for blood bone and nerve production or
trigger the production of hormones antibodies or
immune-system chemicals. Conclusion Both of these
drinks seem like they shouldnt be drunk that often.
Now if you have any doubts please feel free to ask.

Animals are unable to synthesize certain amino acids


humans can only make 10 of the 20 common amino
acids. Synthetic pesticides and fertilizers are not used.
Many believed that comparing organic foods and
conventionally made foods was the same as
differentiating between anthropogenic versus natural.

Isoleucine Leucine Phenylalanine Valine Threonine


Methionine Tryptophan Lysine. Study of structure
determines their chemical composition and formula. If
you do not find the exact resolution you are looking for
then go for a native or higher resolution.
However because of the nutrition facts the smoothie
probably can be consumed slightly more than the Frap.
Sugar is part of nutrition. Organic chemistry is a branch
of chemistry that studies the structure properties and
reactions of organic compounds which contain carbon
in coXi 816 pp. Biotechnology encompasses the basic
and applied sciences of living systems and their
engineering aspects required to exploit their
bioprocesses to bring products to the market
place.valent bonding.
Advances in Food and Nutrition Research recognizes the
integral relationship between the food and nutritional
sciences, bringing together outstanding and comprehensive
reviews that highlight this relationship. The book contains
contributions that detail scientific developments in the
broad areas of food science and nutrition, providing those
in academia and industry with the latest information on
emerging research in these constantly evolving sciences.
Food as Chemicals

Our food is made up of chemicals. Proteins,


carbohydrates, and fats are particular types of
molecules and amino acids that combine in
predictable ways to make up a food. Taste, texture,
and appearance can be altered by the addition or
substitution of chemical food components.
Food scientists work with food chemistry to develop
new ways to use and combine ingredients. They
study the chemistry of the food to determine the
properties of each food component and how it
functions in the final food product. Working with
natural and artificial ingredients, they develop
stabilizers, flavorings, and new ways to combine
and present foods.

Food scientists spend a lot of time on research.


They study the chemical properties of the food
components, how they combine and deteriorate,
how to improve their nutrition, flavor, and storage
qualities. This research encompasses a number of
science disciplines, but most of the work involves
chemistry.

Applications

Food scientists work with the chemistry of ingredients in


food to improve the quality and stability of the food. They
study the use of chemical flavors, thickening agents,
stabilizers and preservatives and apply their knowledge to
improve existing food products and develop new ones.
Current emphasis on low fat and low calorie products has
prompted food scientists to study the chemistry of
improving foods in this area and developing new foods to
fill the demand for these products.
BIBLIOGRAPHY
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