INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:.

DATE:

Nutrition in Animals:
a) Primary and Secondary food substances. b) Carbohydrates, Fats and Proteins. c) Source, function and deficiencies of i) Vitamins. ii) Minerals. d) Balanced diet. e) Alimentary Canal (gut). f) Pattern of Nutrition. g) Mechanical digestion. h) Chemical digestion in the human alimentary canal. i) Structure and functions of Villus. j) Functions of a liver. k) Constipation. l) Difference between excretion and Egestion. m) ORT(Oral Rehydration Therapy) n) Food Tests.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

ROLE OF ENZYMES FROM DIFFERENT SECRETIONS IN OUR BODY

Site of digestion Mouth Stomach

Secretion saliva Gastric juice (acidic)

Where produced Salivary glands Gastric glands

Enzymes Salivary amylase i) rennin

Digestion Starch to maltose i) Soluble caseinogens to insoluble caseinogens. ii) proteins to polypeptides i) Starch to maltose. ii) proteins to polypeptides iii) fats to fatty acids + glycerol Emulsifies fats i) maltose to glucose ii) lactose to glucose + galactose iii) sucrose to glucose + fructose iv) polypeptides to amino acids v) fat to fatty acids + glycerol vi) trypsinogen to trypsin

Small intestine (duodenum)

Pancreatic juice (alkaline)

pancreas

ii) pepsin i) pancreatic amylase ii) trypsin iii) pancreatic lipase

Small intestine

Bile (alkaline) Intestinal juice (alkaline)

Liver Intestinal glands

i) maltase ii) lactase iii) sucrase iv) erepsin v)intestinal lipase vi)enterokinase

Teacher in Charge: ARIF ULLAH

INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Teacher in Charge: ARIF ULLAH

INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Nutrition is the process of providing or obtaining the food necessary for health and growth. Primary and secondary food substances. Primary: 1.Carbohydrates. 2. Fats. 3. Proteins. 4. Water. Secondary: 1. Minerals. 2. Vitamins. 3. Roughage/Dietary fiber.

Primary food substances are needed for living. Secondary Food Substances are needed to stay healthy. Functions of the food substances: Carbohydrates are needed : a) b) c) d) e) f) As a source of energy. To form supporting structures. To be converted to other organic compounds such as amino acids and fats. For the formation of nucleic acids. To synthesize lubricants. To produce the nectar in some flowers.

Fats serve: a) b) c) d) e) As an efficient source and storage of energy. As an insulating material, especially under the skin to prevent heat loss. As a solvent for fat soluble vitamins and many other vital substances. As a constituent of protoplasm. As means to restrict water loss from the skin.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Proteins are: a) Essential for the synthesis of protoplasm, for growth and repair of worn-out body cells. b) Used for synthesis of enzymes and hormones. c) Used in the formation of antibodies to combat diseases. d) A source of energy. Minerals: a) It helps in keeping up healthy. b) It prevents Rickets, Anaemia, etc. Vitamins: a) It keeps us healthy. b) It prevents diseases like scurvy and night blindness. Roughage/Dietary Fiber: a) It helps in the movement of food during peristalsis. b) It adds bulk to the food. Water: a) It is needed for the metabolic activities. b) It is a major constituent of blood. Carbohydrates, Fats and proteins.

Carbohydrates:
Carbohydrates are required in large quantities as they supply energy and materials to the living organism. Carbohydrates are made up of the elements carbon, hydrogen and oxygen. The Hydrogen and oxygen atoms are present in the ratio 2:1 in each carbohydrate molecule. The basic carbohydrate units are the simple sugars or monosaccharide. All other carbohydrates are built from these basic units. Carbohydrates may be
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

classified into monosaccharide, disaccharides and polysaccharides. Monosaccharides: Simple sugars, e.g. glucose, fructose and galactose. Reducing sugars present in sweet fruit and honey. Structure of glucose (monosaccharide): Disaccharides: Complex sugars, e.g. maltose, lactose and sucrose. Maltose and lactose are reducing sugars while sucrose in not. Maltose is found in germinating grains: lactose in milk and sucrose in sugar cane. Formed when two simple sugars are joined together with the elimination of a water molecule. E.g.

Condensation is a reaction where simple molecules are linked with the elimination of water molecules to form big molecules. In hydrolysis, water molecules are added to split up big molecules into simple ones. Polysaccarides: Macromolecules which are made up of thousands of simple sugar units, e.g. starch, glycogen and cellulose. They are all made up of glucose units but in each the glucose units are linked in a different way. Starch is the storage form of glucose in green plants. Cereals, potatoes, yam and tapioca are rich sources of starch. Glycogen is the storage form of glucose in animals. Cellulose forms the cell walls in plants. Sources of Carbohydrates: bread, cake, cereal etc.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Fats:
Fates and oils are made up of the elements carbon, hydrogen and oxygen but they contain very little oxygen unlike carbohydrates. Fats are made up of fatty acids and glycerol. Structure of a fat molecule:

Sources of fats: milk, butter, nuts etc.

Proteins:
Proteins are made up of the elements carbon, hydrogen and nitrogen. Often, sulphur and phosphorus are also present. Proteins are made up of basic units called amino acids. There are twenty types of naturally occurring amino acids. In each protein, some or all the amino acids are present in different numbers and order so that each protein is unique. The essential amino acids are amino acids that cannot be made in our body and so must be present in our dietary protein foods. Amino acids:

Sources of Proteins: meat, fish, eggs etc.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Source, function and deficiencies of Vitamins: Vitamins Foods which contain Why they are needed Deficiency disease them A Butter, egg yolk, cod To keep the cells liver oil, carrots. lining the respiratory system healthy; to make a pigment in the rod cells in the retina of the eye needed for seeing in dim light. Whole meal bread, yeast extract, liver, brown rice. Oranges, lemons, blackcurrants, raw vegetables, potatoes. Infections of cell lining respiratory system, night blindness.

Involved in many Beriberi, it causes chemical reactions in muscular weakness the body, for example and paralysis. respiration. Keeps tissues in good repair. Scurvy, which causes pains in joints and muscles, and bleeding from gums and other places. Rickets, which causes bones to become soft and deformed.

Butter, egg yolk; can Helps calcium and be made by the skin phosphate to be used when sunlight shines for making bones. on it.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Source, function and deficiencies of minerals:

Mineral Element Foods which contain it Why it is needed For bones and teeth. For bones and teeth. Make tooth enamel resist decaying. Deficiency disease Brittle bones and teeth. Brittle bones and teeth. Bad teeth.

Calcium (Ca) Milk, cheese, bread. Phosphorus (P) Fluorine (F) Milk. Fluoride toothpaste, fluoridated water. Seafood, table salt. Liver, egg yolk.

Iodine (I)

For making hormone thyroxin. For making hemoglobin, the red pigment in blood which carries oxygen.

Goitre, a swelling in the neck; slow metabolic rate. Anemia- not enough red blood cells, so the tissues are short of oxygen and cannot release energy.

Iron (Fe)

Balanced diet: A balanced diet contains: Enough carbohydrates and fats to meet our energy needs. Enough proteins of the right kind for growth and repairs. Enough vitamins, minerals, water and fiber for maintaining health.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Energy value of food: 1 g of carbohydrate yields 16kj 1 g of proteins yields 17kj 1g of fats yields 28kj Dietary energy requirement is related to: Activity: the more active a person is the greater the amount of energy needed. Age: teenagers and young adults need more energy per kilogram body mass than young children and old people. Sex: for the same body size and age, men use more energy than women.

The Alimentary Canal/ Gut.

The alimentary canal is a long muscular tube through which food is moved along in our body. It starts with the mouth and ends with the anus. Main regions of the alimentary canal and associated organs, and their functions: Mouth: Entrance of the buccal cavity. Food enters the buccal cavity and is swallowed or ingested.

Teeth: Chewing, i.e. cutting up food into small pieces. Tongue: Mixes food with saliva, shapes food into a bolus and helps in
swallowing it.

Salivary gland: Produces saliva which consists of water, mucus and an

enzyme (salivary amylase) to start digestion of cooked starch. Oesophagus: Narrow muscular tube stretching from mouth to stomach. Cells lining its walls secrete mucus.

Muscles in oesophagal wall: Send food from mouth to stomach by

peristalsis-the wave-like rhythmic contractions of the alimentary canal which pushes food along it. Stomach: Bag-like, muscular structure with sphincters at its entrance and exit to open and close it.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Gastric glands in the stomach walls: Produces gastric juice made up of

water, mucus, hydrochloric acid and enzymes. The enzymes bring about chemical digestion of proteins.

Muscles in stomach walls: Cause churning action, breaking down food

mechanically into small pieces and mixing it with gastric juice for better chemical digestion. The muscles also cause peristalsis to push food into the small intestine. Liver: Produces bile which contains water, alkali and bile salts. Bile salts help in fat digestion by breaking up fat into tiny droplets (emulsification). Gall bladder: Stores bile temporarily before sending it to the duodenum (small intestine). Pancreas: Produces pancreatic juice which is sent to the duodenum. This juice contains water, alkali, and enzymes. The enzymes digest carbohydrates, fats and proteins. Small intestine: Six-meter long narrow, coiled tube made up of duodenum, jejunum and ileum.

Duodenum: U-shaped tube. Receives bile and pancreatic juice to digest

nutrients in the chime from the stomach.

Ileum: Long coiled tube. Contains intestinal glands in its walls. Walls are
folded and have villi.

Intestinal glands: Produces intestinal juice which contains water, mucus,

alkali and enzymes. These enzymes complete digestion of carbohydrates, fats and proteins.

Villi: Have adaptive features that facilitate absorption of digested food

into blood. Large intestine: A 1.5 meter long, wide tube that is made up of the caecum and the blindly ending appendix, colon and rectum. It completes absorption of water and minerals, resulting in faeces formation.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Colon: Shaped like an inverted U. Absorption of water and minerals from the indigestible food occurs here. Rectum: A short muscular tube. Stores faeces temporarily. Faeces contain indigestible food, germs, mucus and dead cells. Anus: Opening through which faeces are expelled (Egestion).

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Pattern of Nutrition:
Ingestion: Food is taken into the alimentary canal. Digestion: Large insoluble molecules of food are broken down to small molecules. Absorption: Transport of food into the blood through the intestinal walls. Assimilation: Conversion of absorbed food by cells in body into new protoplasm to bring about growth. Egestion: Food which could not be digested or absorbed is removed from the body

Mechanical digestion:This is the cutting and crushing of solid food into

small pieces by chewing and churning. Food is broken down into small pieces thus providing a large surface area which is essential for effective chemical digestion.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Peristalsis: The rhythmic contraction and relaxation of the longitudinal and

circular muscles in order to move food along the gut. The two layers of smooth muscles cause rhythmic, wave-like contractions of the walls of the gut. Such movements, known as peristalsis, moves food along the gut. The two sets of muscles work in such a way that when one contracts, the other relaxes. When the circular muscles contracts, the longitudinal muscle relaxes.

Antagonistic pairs: push and pull, opposite effect. The muscles which act oppositely to one another i.e. if one contracts and the other relaxes and vice versa. E.g. Animal Nutrition: 1) Circular and longitudinal muscles in the gut. Support and movement: 2) Biceps and triceps in the arms. Co-ordination: 3) Circular and radial muscles in the Iris. 4) Suspensory and ciliary muscles in the lens. Transport in Animals: 5) Internal and external muscles in the rib-cage.

Chemical digestion:This is the process which changes complex insoluble

food into simple molecules that can diffuse across cell membranes into the blood, for transporting to different parts of our body.
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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Structure and functions of a Villus:

Features 1. It is very long, about 5m in an adult. How it works This gives plenty of time for digestion to be completed, and for digested food to be absorbed as it passes through. This gives the inner surface of the small intestine a very large surface area; the faster food can be absorbed. Digested food passes into the blood, to be taken to the liver and then around the body. Fats are absorbed into the lacteals. The digested food can easily cross the wall to reach the blood capillaries and lacteals.

2. It has villi. Each Villus is covered with cells which have smaller projections on them, called microvillus. 3. Villi contain blood capillaries. 4. Villi contain lacteals, which are part of the lymphatic system. 5. Villi have walls only one cell thick.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Functions of liver: 1. Storage of food substances. 2. Control of blood Glucose level. 3. Detoxification Conversion of toxic, harmful substances before excretion. 4. Protein synthesis. 5. Heat production Due to metabolic process Catabolic and anabolic process. 6. Storage of iron worn out RBCs are broken down into bile slats and Hemoglobin. Hemoglobin is stored as Fe/ Iron. 7. Deanimation Excess Amino acids are broken down into ammonia and glucose. Ammonia is converted into urea and excreted along with urine and glucose is stored as glycogen. Constipation:
Constipation is passage of small amounts of hard, dry bowel movements, usually fewer than three times a week. People who are constipated may find it difficult and painful to have a bowel movement. Other symptoms of constipation include feeling bloated, uncomfortable, and sluggish. Many false beliefs exist concerning proper bowel habits. One of these is that a bowel movement every day is necessary. Another common fallacy is that wastes stored in the body are absorbed and are dangerous to health or shorten the life span. These misconceptions have led to a marked overuse and abuse of laxatives. Many people think they are constipated when, in fact, their bowel movements are regular. For example, some people believe they are constipated, or irregular, if they do not have a bowel movement every day. However, there is no right number of daily or weekly bowel movements. Normal may be three times a day or three times a week depending on the person. In addition, some people

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Naturally have firmer stools than others. At one time or another almost everyone gets constipated. Poor diet and lack of exercise are usually the causes. The major causes of constipation include insufficient dietary fiber intake, inadequate fluid intake, decreased physical activity, side effects of medications, hypothyroidism, and obstruction by colorectal cancer.

Difference between excretion and Egestion:

Egestion It is the removal of undigested food substances. It takes place through anus. Example: Faeces. Excretion It is the removal of metabolic waste products. It takes place through lungs kidneys and skin. Example: sweat, co2, urine.

ORT:
Oral rehydration therapy (ORT) is a simple treatment for dehydration associated with diarrhea, particularly gastroenteritis or gastroenteropathy, such as that caused by cholera or rotavirus. ORT consists of a solution of salts and sugars that is taken by mouth. It is used around the world, but is most important in the developing world, where it saves millions of children a year from death due to diarrhea, the second leading cause of death (after pneumonia) in children under five.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

Food tests:
Test for starch (iodine test): Add few drops of Iodine solution (KI2) to the food sample. If the color changes to blue/black, starch is present. If the color remains brown/ yellow, starch is absent. Test for glucose (reducing sugar) Benedicts test: Add equal amount of Benedicts solution to the food sample (crush the food sample and add water if the food sample is solid). Heat the solution in a water bath. If red precipitate is seen, glucose is present. If the color remains blue, glucose is absent. Test for proteins (Buiret Test): Add equal amount Buiret 1 and 2 solution to the food sample. If the color remains Blue, Protein is absent. If color changes to purple, protein is present. Test for fats: a) Emulsion/ Ethanol Test Add the food sample to Alcohol/ Ethanol then add water. If color is milky, fat is present. If color changes to clear, fat is absent. b) Grease- Spot test Rub the food sample on a white paper. If a translucent/ semi-transparent spot is formed, fat is present. If clear, no fat is present.

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

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INTERNATIONAL TURKISH HOPE SCHOOL-CHITTAGONG BRANCH BIOLOGY HANDOUT CLASS TOPIC: ANIMAL NUTRITION NAME:. DATE:

FOOD TESTS

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