Products of Photosynthesis

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Products of Photosynthesis
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Fate of Products of Photosynthesis

• Glucose used in respiration to produce energy
• Glucose converted to more complex carbohydrates
  and stored, e.g.
• Sucrose
• Starch
• Oxygen used in respiration or lost to air

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Carbohydrates

• Chemical compounds that contain O, H, and C
  atoms.
• Consist of monosaccharides - simple sugars
• e.g. glucose, fructose, galactose
• 2 monosaccharides
• e.g. sucrose, maltose, lactose
• More than 2
• e.g. starch, cellulose, glycogen

disaccharide
polysaccharide
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Monosaccharides

• Simplest form of carbohydrates.
• Consist of one sugar
• Usually colorless, water-soluble, crystalline
  solids.
• Some have a sweet taste.

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Disaccharides

• Composed of two monosaccharides
• Like monosaccharides, they are crystalline,
  water-soluble, and sweet-tasting

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Polysaccharides- Complex Carbohydrates

• Polymers made up of many monosaccharides
• Starch consists of several hundred glucose mols
  insoluble in water
• Glycogen is the storage form of glucose in
  animals
• Cellulose is the structural components of plants

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How to Distinguish between some Common Sugars

• Glucose and fructose are reducing sugars
• Benedict's reagent is used to determine if a
  reducing sugar is present. If it is a reducing
  sugar, the mixture will turn green/orange/red.
• Sucrose is not a reducing sugar

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Heterotrophic Nutrition
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Heterotrophic Nutrition

• Includes the activities by which organisms unable
  to manufacture organic molecules obtain and
  process preformed organic molecules from their
  environment.

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Processes for Heterotrophic Nutrition

• Ingestion mechanisms by which take in food
• Digestion is the process of breaking down food
  into molecules small enough for the body to
  absorb. Proteins, carbohydrates, and fat in our
  diets must be broken down and later, reassembled
  in forms useful to our body.

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Processes for Heterotrophic Nutrition contd

• Digestion
• Mechanical digestion process by which foods are
  physically broken down to increase surface area
  for enzyme action, e.g. chewing, tearing,
  grinding, cutting
• Chemical digestion process by which foods are
  broken down chemically by enzymes into simpler
  molecules process called hydrolysis.
• Egestion process by which indigestible
  components of food are eliminate from the body.

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Human Digestive System
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