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Describe the chemical and physical properties of key members of the three main classes of macronutrients. Illustrate how the distinctive properties of each class of biomolecule contribute unique features to structure and function in plant and animal systems. Demonstrate a practical ability to show that simple methods of chemical analysis can be used to distinguish between the different classes of macronutrients and to characterize individual members within a class.
Indicative Module Content:CHEMICAL BONDS
What holds things together?(Chemical bonds, Ionic bonds, Covalent bonds)
How are things held together? (Electronegativity, Type of bond formed, Bond polarity, Molecule polarity, Shape of simple molecules)
In what state? (Van der Waals forces, Dipole-dipole interactions, Induced dipoles and dispersion forces, Hydrogen forces, Implications for solubility)
pH and ionisation of molecules
CARBOHYDRATES:
Monosaccharides (Trioses, D-L Classification, Optical activity, Epimers, Hexoses, Mutarotation, Cyclic representation, Properties and reactions, Reduction, Osazones, Glycosides, Sugar alcohols, Sugar acids)
Oligosaccharides – Disaccharides (Formation / general formula, Properties, Maltose, Cellobiose, Lactose, Sucrose)
Polysaccharides (General properties, Starch, Occurrence, properties, Granule, Amylose, Amylopectin, Hydrolysis, Dextrins, Enzymatic Hydrolysis, Glycogen, Cellulose, Lignin, Digestibility, Pectins, Marine polysaccharides)
LIPIDS
Introduction (Definition, General functions, Saponification, Classification)
Fats and oils (Structure, Triglycerides, Fatty acids, Unsaturation, Hydrogenation, Drying of oils, Iodine value, Saponification number, Rancidity)
Waxes, Phospholipids (Definition, General functions, Vesicles, Cell wall, Hydrolysis)
Non hydrolysable lipids (Steroids, Terpenoids)
PROTEINS
Amino-Acids (Zwitterions, Isoelectric point, Titration curves, Classification according to polarity of side group, Properties and reactions, Disulfide bond)
Proteins (Peptide bond, Primary structure, Secondary structure, Globular proteins, Fibrous proteins)
Protein examples (Keratins, Collagen – tropocollagen – gelatin, Myoglobin – Hemoglobin)
Properties (pH Titration, Denaturation, Salting-in Salting out, Quantification tests)
Student Effort Type | Hours |
---|---|
Lectures | 27 |
Computer Aided Lab | 6 |
Autonomous Student Learning | 82 |
Total | 115 |
A first year chemistry module or equivalent
Learning Recommendations:none
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Attendance: Attendance, active participation to online classes and discussion board, unstructured individual work. | Throughout the Trimester | n/a | Graded | No | 25 |
Multiple Choice Questionnaire: Online MCQs | Varies over the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 45 |
Group Project: Small multimedia project on one chosen aspect of food macronutrients, from production to processing to nutrition. |
Coursework (End of Trimester) | n/a | Graded | No | 30 |
Resit In | Terminal Exam |
---|---|
Spring | No |
• Feedback individually to students, on an activity or draft prior to summative assessment
• Group/class feedback, post-assessment
• Self-assessment activities
Not yet recorded.
Name | Role |
---|---|
Ms Laura Gunning | Tutor |
Lecture | Offering 1 | Week(s) - 1, 2, 3 | Fri 09:00 - 09:50 |
Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Thurs 12:00 - 12:50 |
Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Tues 11:00 - 11:50 |