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Proteins; Amino Acids, Structure and Classification

Proteins are the primary building material of organisms. Different proteins have different functions. If we think of the body as a building, we can accept most of the materials and components in the construction, such as iron, brick, cement, windows and elevators, as protein in the organism. Proteins are mainly composed of carbon (C), hydrogen (H), oxygen (O), nitrogen (N) and sulfur (S). However, phosphorus…

Carbohydrates; Monosaccharides, Disaccharides and Polysaccharides

Carbohydrates are organic molecules consisting of carbon (C), hydrogen (H) and oxygen (O). Plants produce carbohydrates by using carbon dioxide and water through photosynthesis. While some of the carbohydrates produced are converted into protein, fat and other organic compounds, some are turned into polysaccharides for storage. Carbohydrates are consumed by organisms that cannot photosynthesize, primarily to obtain energy. Although it is a natural component in…

Water in Foods; Forms, Characteristics and Importance

Some Characteristics of Water Water, one of the four major components in foods, is extremely important in terms of its vital necessity in nutrition and its physical, chemical and microbiological effects on foods. To understand why water is so important for food, it is necessary to know its main characteristics. Water is a compound formed by the covalent bonding of two hydrogen atoms with an…

Food and Nutrition; Definitions, History and Nutrients

What is Food? Food is defined as “any kind of edible, nutritious substance” in dictionaries. Of course, this definition is not sufficient to describe foods. According to this definition, there is no drinkable food available. Similarly, drugs can also qualify as food according to this definition. However, medicines are not food. On the other hand, there is no clear and standard definition of food in…