Assingment Sains 5 Sains 2012 Paling Baru Baru

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FACULTY OF EDUCATION AND LANGUAGES

MEI/ 2012

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BIOLOGY 1 : BASICS OF LIFE

NAMA : MOHD ZULFADLI BIN MOHD

YUSOFF

NO. MATRIKULASI : 830128025219001

NO. KAD PENGNEALAN : 830128025219

NO. TELEFON : 0172393754

E-MEL : [email protected]

PUSAT PEMBELAJARAN : OUM PETALING JAYA



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Question A :

Introduction

Food is a source of energy and nutrients needed to grow, grow and develop, and

move, work, play, think and learn. The body needs various nutrients such as carbohydrates,

proteins, fats, vitamins, minerals and fiber from food to obtain good health in order to achieve

well-being. There is no single food can supply all the nutrients required by the amount

needed by the body. Thus, it is important to eat a variety of healthy food and balanced to

achieve well being.

The foods we eat contain chemical substances called nutrients. Nutrients give usenergy, support growth and help build and repair body tissue. Nutrients also play important

roles in numerous metabolic functions. Nutrients are categorized into seven basic classes:

Fats, carbohydrates, protein, vitamins, minerals , fiber and water.



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a) The Classes Of Food That Are Contained

In Sharmin’s launch menu , it have White Rice , Fried Chicken , Steamed Fish ,

Eggs in Chilli Coconut Milk , Yugort and Lime Syrup Water.

1. White rice

White rice is the name given to milled rice that has had its husk, bran,

and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a

seed with a bright, white, shiny appearance.

The milling and polishing processes both remove important nutrients. A diet based on

unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a

deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients

stripped from it during its processing.

The nutrients in white rice are:

1. Carbohydrates

2. Protein

3. Fat

4. Vitamins and Minerals



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2. Fried Chicken

Generally, chickens are not fried whole, the chicken is divided into its four main

constituent pieces. To prepare the chicken pieces for frying, they are dredged in flour or a

similar dry substance to coat the meat and to develop a crust. Seasonings such

as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder or ranch dressing mix

can be mixed in with the flour. As the pieces of chicken cook, some of the moisture that

exudes from the chicken is absorbed by the coating of flour and browns along with the flour,

creating a flavorful crust.

The nutriets in fried chicken are:

1. Protein and Carbohydrates

2. Fat

3. Vitamins And Minerals



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3. Steamed Fish

Steaming works by boiling water continuously, causing it to vaporize into steam. Thesteam then carries heat to the nearby food, thus cooking the food. The food is kept separate

from the boiling water but has direct contact with the steam, resulting in a moist texture to the

food.

The nutriets in steamed fish are:



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4. Eggs in Chilli Coconut Milk

Eggs are one of nature's most nutritious foods. One large egg contains only 70

calories and an incredible amount of nutrition. Include eggs as part of your healthy diet and

nutrient in the table below:

Nutrient Benefit

Iron Carries oxygen to the cells, helps prevent anemia – the iron in eggs is easily

absorbed by the body

Vitamin A Helps maintain healthy skin and eye tissue; assists in night vision

Vitamin D Strengthens bones and teeth; may help protect against certain cancers andauto-immune diseases.

Vitamin E An antioxidant that plays a role in maintaining good health and preventing

disease

Vitamin B12 Helps protect against heart disease

Folate Helps produce and maintain new cells; helps prevent a type of anemia, helps

protect against serious birth defects if taken prior to pregnancy and during

the first 3 months of pregnancy

Protein Essential for building and repairing muscles, organs, skin, hair and other

body tissues; needed to produce hormones, enzymes and antibodies; the

protein in eggs is easily absorbed by the body

Selenium Works with vitamin E to act as an antioxidant to help prevent the breakdown

of body tissues

Lutein and

zeaxanthin

Maintains good vision; may help reduce the risk of age-related eye diseases,

such as cataracts and macular degeneration

Choline Plays a strong role in brain development and function

1. Protein

2. Vitamins And Minerals



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Chilli

Chilli contain good amount of minerals like potassium, manganese, iron, and

magnesium. Chilli have amazingly high levels of vitamins and minerals are:

a. 240% of vitamin-C (Ascorbic acid),

b. 39% of vitamin B-6 (Pyridoxine),

c. 32% of vitamin A,

d. 13% of iron,

e. 14% of copper,

7% of potassium,

Coconut milk

Coconut milk is defined as the liquid expressed from the meat of the coconut with

water added. The nutrients in coconut milk are:

1. Calories and Fat

2. Carbohydrates and Protein

3. Micronutrients



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5. Yogurt

Yogurt is milk that has been fermented by specific types of bacteria. This process

converts much of the lactose in milk to lactic acid, giving it the characteristic sour taste of

yogurt. The nutrients in yogurt are:

1. Carbohydrates

2. Protein

3. Minerals

6. Lime Syrup Water

Using lime juice to flavor food adds a fresh and also plenty of nutrients. Limes are

small, oval citrus fruits that are normally dark green, but may take on a yellowish tinge if left

to ripen on the tree. Historically limes were taken on long ship journeys to help prevent

scurvy, a disease caused by severe vitamin C deficiency.

1. Vitamin

2. Water



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Question B :

Human Digestion

The human digestion is a complex process that consist of breaking down large

organic masses into smaller particles that the body can use a fuel . The breakdown of the

nutriens requires the coordination of several enzymes secreted from specialized cells within

the mouth , stomach , intestines and liver. The major organs or structures that coordinate

digestion within the human body include the mouth , esophagus , stomach small and large

intestineand liver.

Mouth

In the human body, the mouth (oral cavity) is a specialized organ for receiving food and

breaking up large organic masses. In the mouth, food is changed mechanically by biting and

chewing. Humans have four kinds of teeth: incisors are chisel-shaped teeth in the front of the

mouth for biting; canines are pointed teeth for tearing; and premolars and molars are

flattened, ridged teeth for grinding, pounding, and crushing food.

In the mouth, food is moistened by saliva, a sticky fluid that binds food particles together into

a soft mass. Three pairs of salivary glands —the parotid glands, the submaxillary glands, and

the sublingual glands—secrete saliva into the mouth. The saliva contains an enzyme called

amylase, which digests starch molecules into smaller molecules of the disaccharide maltose.

During chewing, the tongue moves food about and manipulates it into a mass called a bolus.

The bolus is pushed back into the pharynx (throat) and is forced through the opening to the

esophagus.



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Esophagus

The esophagus is a thick-walled muscular tube located behind the windpipe that extends

through the neck and chest to the stomach. The bolus of food moves through the esophagus

by peristalsis: a rhythmic series of muscular contractions that propels the bolus along. The

contractions are assisted by the pull of gravity.



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Stomach

The esophagus joins the stomach at a point just below the diaphragm. A valvelike ringof muscle called the cardiac sphincter surrounds the opening to the stomach. The sphincter

relaxes as the bolus passes through and then quickly closes.

The stomach is an expandable pouch located high in the abdominal cavity. Layers of

stomach muscle contract and churn the bolus of food with gastric juices to form a soupy

liquid called chyme.

The stomach stores food and prepares it for further digestion. In addition, the stomach plays a role in protein digestion. Gastric glands called chief cells secrete pepsinogen.

Pepsinogen is converted to the enzyme pepsin in the presence of hydrochloric acid.

Hydrochloric acid is secreted by parietal cells in the stomach lining. The pepsin then digests

large proteins into smaller proteins called peptides. To protect the stomach lining from the

acid, a third type of cell secretes mucus that lines the stomach cavity. An overabundance of

acid due to mucus failure may lead to an ulcer.



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Small intestine

The soupy mixture called chyme spurts from the stomach through a sphincter into the small

intestine. An adult's small intestine is about 23 feet long and is divided into three sections: the

first 10 to 12 inches form the duodenum; the next 10 feet form the jejunum; and the final 12

feet form the ileum. The inner surface of the small intestine contains numerous fingerlike

projections called villi. Each villus has projections of cells called microvilli to increase the

surface area.

Most chemical digestion takes place in the duodenum. In this region, enzymes digest

nutrients into simpler forms that can be absorbed. Intestinal enzymes are supplemented by

enzymes from the pancreas, a large, glandular organ lying near the stomach. In addition, bile

enters the small intestine from the gall bladder to assist in fat digestion.

Most absorption in the small intestine occurs in the jejunum. The products of digestion enter

cells of the villi, move across the cells, and enter blood vessels called capillaries. Diffusion

accounts for the movement of many nutrients, but active transport is responsible for the

movement of glucose and amino acids. The products of fat digestion pass as small droplets of fat into lacteals, which are branches of the lymphatic system.

Absorption is completed in the final part of the small intestine, the ileum. Substances that

have not been digested or absorbed then pass into the large intestine



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Process of human digestion



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1. Protein digestion

Protein digestion occurs in the stomach and the small intestine. Reaction arrows are in

red . The enzymes involved are in italics and label the relevant reaction arrows. The activation

of enzymes are indicated by black arrows

Digestion In The Stomach

Pepsinogen, the inactive form of pepsin, is secreted (solid-headed dashed arrow)

by chief cells (labeled circle) that line the gastric glands. This enzyme is activated (black

reaction arrow) by hydrogen ions, H+. These ions are from the hydrochloric acid secreted

(solid-headed dashed arrow) byparietal cells that also line the gastric glands.

Proteins are long chains of amino acids. The enzyme pepsin hydrolyzes proteins into

fragments of various sizes called peptides; some amino acids are also produced in this

manner. This indicated by the red reaction arrow.



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Digestion In The Intestines

Protein digestion is accomplished by several enzymes, including two pancreatic

enzymes: trypsin and chymotrypsin. Peptides are broken into smaller peptides, and peptidases

reduce the enzymes to amino acids. Nucleases digest nucleic acids into nucleotides in the

small intestine also.

On entering the duodenum, the acid chyme from the stomach meets three secretions, all

alkaline in reaction, namely, the pancreatic juice, the bile, and the intestinal juice.

The hydrochloric acid of the stomach is indirectly responsible for the flow of the

pancreatic juice, for this begins only after acid food has entered the duodenum. The

pancreatic juice contains an enzyme capable of digesting protein only after it has come into

contact with the intestinal juice. This enzyme is then called trypsin, and the changes which it

produces in protein are similar to those produced by pepsin; it acts, however, in an alkaline

medium.

The products of tryptic digestion are therefore alkali protein, proteoses (albumoses) and

peptones. The bile plays no significant part in protein digestion, except as it helps to

neutralize the chyme. The intestinal juice contains an enzyme called erepsin, whichcompletes the digestion of protein, breaking down the proteoses and peptones formed by

pepsin and trypsin into still less complex compounds called amino acids. These are the

"end-products" of protein digestion. The digestive process can go no farther. There are no

enzymes acting on proteins in the large intestines.

2. Fat digestion

Protein Digestion

Peptides are digested by erepsin into amino acids

Erepsin

Peptides amino acids

http://chestofbooks.com/health/nutrition/Dietetics-3/Important-Sources-Of-Proteins-Carbohydrates-Mineral-Matter.html#proteins

http://chestofbooks.com/health/nutrition/Dietetics-3/Chapter-X-Vegetable-Or-Plant-Foods.html#protein

http://chestofbooks.com/health/nutrition/Dietetics-3/Digestion-Digestion-Of-Proteins.html

http://chestofbooks.com/health/nutrition/Dietetics-3/Important-Sources-Of-Proteins-Carbohydrates-Mineral-Matter.html#proteins

http://chestofbooks.com/health/nutrition/Dietetics-3/Chapter-X-Vegetable-Or-Plant-Foods.html#protein

http://chestofbooks.com/health/nutrition/Dietetics-3/Digestion-Digestion-Of-Proteins.html



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For fats, the principal enzyme is lipase. Before this enzyme can act, the large globules of

fat must be broken into smaller droplets by bile. Bile is a mixture of salts, pigments, and

cholesterol that is produced by the liver and stored in the gall bladder, a saclike structure

underneath the liver.

Fat digestion takes much longer than the digestion of carbohydrates and some what longer

than the digestion of proteins. Free fats unlike carbohydrates require special digestive action

before absorption. This is because the end products of all digestion are carried in a water

medium ( that is blood and lymph ) . Free fats are not soluble or transportable in these water

mediums until they undergo special changes.

After fats leave the stomach , they enter the duodenum of the small intestine. Their

presence causes the stimulation of the gallbladder , which forces bile down into the small

intestine. The bile emulsifies , all the fats in the intestines .

The emulsified fats are then split by enzymes into fatty acids and glycerol. At this point ,

the fats can be absorbed through the intestinal mucosa. During absorption , the fatty acids

and glycerol recombine with a small amount of protein to form microscopic particles of fat

called chylornicrons.

The fats in the form of chylomicrons are now soluble enough to enter lymph

circulation . The fatty acids are converted to the liver to acetate or ketone bodies as an energysource of the cells. The fat which is not used immediately for the body’s energy needs is

stored primarily in adipose tissue . Adipose tissue is a special kind of tissue ( found mainly

around the stomach , thighs and buttocks ) which contains the necessary enzyme to

continually produce and release new fat to meet the body’s needs.

3. Carbohydrate digestion



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The enzymes functioning in carbohydrate digestion include amylase (for starch),

maltase (for maltose), sucrase (for sucrose) and lactase (for lactose).

Carbohydrate reactions are indicated by blue reaction arrows. The enzymes involved are in

italics and label the relevant reaction arrows. Membrane-bound enzymes are written along the

inner surface of the GI tract

Carbohydrates are composed of chains of simple sugars. The term

polysacchariderefers to the largest molecules, oligosaccharides contain from 3 to 10 sugars,

disaccharides are double sugars, and monosaccharides are simple sugars.

In the mouth, amylase in saliva breaks polysaccharides into oligosaccharides. No

carbohydrate digestion occurs in the stomach. In the small intestine, polysaccharidesthat

survived digestion in the mouth are broken down to oligosaccharides by pancreatic amylase.

The remaining enzymes involved in carbohydrate digestion are membrane bound.

Dextrinase breaks oligosaccharides into the disaccharides sucrose, maltose, and lactose.

Next, disaccharidases--sucrase, maltase, lactase--break the corresponding disaccharides into

monosaccharides that are absorbed into the blood stream.

Blue arrows point from each disaccharide to their corresponding

monosaccharides.Sucrose yields a molecule of glucose and a molecule of fructose. Maltose

yields two molecules of glucose. Lactose yields one glucoseand one galactose.

Another version of amylase is secreted by the pancreas into the duodenum ( first

action of small intestine ). This cuts down carbohydrate into simple sugars- maltose ,

lactose and sucrose . As the carbohydrate passes further into the intestine , the enzyme

maltase , lactase and sucrase chop maltose , lactose and sucrose into smaller bits , more

easily absorbed which are eventually converted to glucose and absorbed through the intestinal

walls into the bloodstream.





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1. Lack of vitamin in food

Although Sharmin get vitamin found in food menu, but it still did not get enough

vitamins. Vitamin found in many fruits. In the menu, there was no fruit available in the menu.

Vitamins is important for our body to help the body turn food into energy and

tissues. There are 13 vitamins in all: vitamin A; the vitamin B complex, which includes

thiamine, riboflavin, niacin, vitamin B6, folic acid, vitamin B12 pantothenic acid, and biotin;

and vitamins C, D, E, and K.

Vitamins are substances which in small amounts , are necessary to sustain life. They

must be obtained from food as they are either not made in the body at all , or are not made in

sufficient quantities for growth , virality and well being. Lack of particular vitamin can leadto incomplete metabolism , fatigue and other health problems ; and in severe cases to

defiency disease. A defiency of a particular vitamin causes disease symptoms which can only

be cured that vitamin.

2. Lack of fibre in food

Classes of food that lacking in the Sharmin’s menu can be identify as fibre. Fibre is

an important component of a healthy balanced diet. We get fibre from plant based foods, but

it's not something the body can absorb. This means fibre is not a nutrient and contains no

calories or vitamins. It means fibre helps your digestive system to process food and absorbs

nutrients. It also can help to lower blood cholesterol and makes you feel fuller and so helps to

control your appetite.

If you may not be getting all the fiber you need -- raising your risks for weight

gain,heart disease, and cancer . . A diet rich in fiber not only makes you feel full and aid

digestion, but also a powerful way to fight the disease. Some diseases that may be caused by

a lack of fiber include:

1.Constipation: If you're having fewer than three bowel movements a week, and the stools

are hard and dry, you're constipated. Constipation can result from lack of fiber, but also from

too little exercise and certain medications and supplements.

2. Weight Gain: "Fiber contributes to satiety," says Kathleen Zelman, MPH, RD, director of

nutrition for WebMD Satiety is that feeling of comfortable fullness you get after a meal If

http://www.webmd.com/diseases_and_conditions/heart_and_vascular.htm

http://www.webmd.com/diseases_and_conditions/cancer.htm

http://www.webmd.com/content/article/90/100651.htm

http://www.webmd.com/diseases_and_conditions/heart_and_vascular.htm

http://www.webmd.com/diseases_and_conditions/cancer.htm

http://www.webmd.com/content/article/90/100651.htm



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you're not experiencing that feeling, Zelman says you may be eating more than your body

needs.

3. Blood Sugar Fluctuations: If you have diabetes and find controlling your blood sugar

difficult, talk to your doctor: you may not be getting enough fiber.

4. Diet-Related Nausea & Tiredness: Getting most of your calories from a high-

protein/low-carbohydrate diet -- one rich in meat, eggs, and cheese and low in produce -- may

lead not only to a rise in cholesterol, but also leave you nauseous, tired, and weak.

3. Lack of mineral in food

The body needs various minerals for health. Inadequate diet can lead to mineral

deficiency, or at least to insufficient minerals. Some of the more common deficiencies are

iron deficiency, iodine deficiency, and calcium deficiency. Iron is needed by the blood and

iron deficiency leads to anemia and various other symptoms. Iodine deficiency leads to

goitre, but is less common in industrialized nations due to the addition of iodine to table salt.

The body needs calcium for bones and other purposes. Calcium deficiency or at least an

inadequate intake of calcium can be implicated in osteoporosis and other diseases

3. Lack of water in food menu

In the menu Sharmin, Sharmin only drink lime syrup water, but it was not enough

for the daily menu. Sharmin must drink a lot of plain water. Constipation can result if you do

not take enough water or fluids. This problem is compounded in those who are very old or

very young. Water regulation takes place in the colon and if there is not enough water in your

body, the colon will take it from the waste material, leaving your stool to be hard.

Having a sufficient amount of water intake will prevent such problems. If you eat

foods that are high in fibre, then you should have some water along with that meal, as water

will be needed by the fibre for it to pass through the colon effectively.

References

1. Campbell, N., Reese, J, Taylor, M, Simon, E. (2006). Biology concepts & connections.

(5th Eds.). San Francisco: Pearson Education Asia Pte Ltd.

http://www.rightdiagnosis.com/i/iron_deficiency/intro.htm

http://www.rightdiagnosis.com/i/iodine_deficiency/intro.htm


http://www.rightdiagnosis.com/c/calcium_deficiency/intro.htm




http://www.rightdiagnosis.com/a/anemia/intro.htm



http://www.rightdiagnosis.com/g/goiter/intro.htm




http://www.rightdiagnosis.com/o/osteoporosis/intro.htm

http://www.healthymuslim.com/tags/water.cfm




http://www.healthymuslim.com/tags/fibre.cfm








http://www.rightdiagnosis.com/a/anemia/intro.htm


http://www.rightdiagnosis.com/g/goiter/intro.htm


http://www.rightdiagnosis.com/o/osteoporosis/intro.htm











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2. Kaskel, Albert and Hummer, Paul.J. (2003). Biology an everyday experience. New York:

GlencoeMcGraw Hill

3. Lee S.C, Liew S.L, Choong N.M (2004). Success in Biology for STPM Vol.2. KualaLumpur:Fajar Bakti,

4. Lum How Kee (2000) Biology The Living Science. Singapore:Pearson

5. Mader, Sylvia S (2007) Biology. (9th eds.). New York:McGraw Hill

6. Kementerian Kesihatan Malaysia. (1999). Panduan Diet Malaysia. Kuala Lumpur: UKM



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Assingment Sains 5 Sains 2012 Paling Baru Baru