Food

Chemical elements in food

Six essential elements that make up organic compounds in living organisms:Carbon (C), Hydrogen (H), Oxygen (O), Nitrogen (N), Phosphorus (P), and Sulfur (S).

Dissolved salts

Essential minerals found in food, including Sodium (Na), Magnesium (Mg), Chlorine (Cl), Potassium (K), and Calcium (Ca).

Trace elements

Microminerals required in small amounts, specifically Iron (Fe), Copper (Cu), and Zinc (Zn).

Biomolecules

Chemicals produced within living organisms, including carbohydrates, proteins, minerals, lipids (fats), vitamins, and water.

Carbohydrates

Organic compounds containing Carbon, Hydrogen, and Oxygen, with a general formula of Cx(H2O)y, where x and y are numbers.

Monosaccharides

The simplest form of carbohydrates, consisting of single sugar molecules that are soluble in water and sweet to taste; examples include glucose and fructose.

Disaccharides

Carbohydrates formed by two monosaccharide units joined together, soluble in water and sweet; examples include sucrose, lactose, and maltose.

Polysaccharides

Complex carbohydrates made up of many monosaccharide units, not soluble in water, and not sweet; examples include starch, cellulose, and glycogen.

Starch

A storage polysaccharide in plants, arranged in chains and easily digestible.

Cellulose

A strong polysaccharide made of glucose molecules linked by cross-bonding, forming the structure of cell walls and difficult to digest.

Glycogen

A complex polysaccharide that serves as an energy storage molecule in animals, consisting of many chains bunched together.

Metabolic role of carbohydrates

Carbohydrates, particularly glucose, are broken down during respiration to release energy and are produced during photosynthesis.