Nutrition in Living Organisms Notes PDF

Nutrition In Living Organisms & Modes of Nutrition In their lifetime all organisms are indulged in a lot of daily activities. To carry out these activities a large amount of energy is required. This energy comes from the food they consume. Food is vital as it provides the energy needed for growth,...

Nutrition In Living Organisms & Modes of Nutrition In their lifetime all organisms are indulged in a lot of daily activities. To carry out these activities a large amount of energy is required. This energy comes from the food they consume. Food is vital as it provides the energy needed for growth, repair, and other life processes. “Nutrition is the process of taking in food and converting it into energy and other vital nutrients required for life.” Nutrients are the substances which provide energy and biomolecules necessary for carrying out the various body functions. All living organisms need nutrients for proper functioning and growth. But they show divergence in how they fulfill this demand. Some animals feed on simple inorganic compounds to meet their nutrient requirement, while others utilize complex compounds. The mode of nutrition varies from one species to another. Types of Nutrition Broadly, there are two types of nutrition among living organisms: 1. Autotrophic mode 2. Heterotrophic mode Autotrophic Nutrition In the autotrophic mode, organisms use simple inorganic matters like water and carbon dioxide in the presence of light and chlorophyll to synthesize food on their own. In other words, the process of photosynthesis is used to convert light energy into food such as glucose. Such organisms are called autotrophs. Plants, algae, and bacteria (cyanobacteria) are some examples where autotrophic nutrition is observed. Heterotrophic Nutrition Every organism is not capable of preparing food on its own. Such organisms depend on others for their nutrition. The organisms which cannot produce food on their own and depend on other sources/organisms are called heterotrophs. This mode of nutrition is known as heterotrophic nutrition. Fungi and all the animals including humans are heterotrophs. Heterotrophs can be of many varieties depending upon their environment and adaptations. Some may eat plants (herbivores) and others eat animals (carnivores) while few eat both (omnivores). Thus, we can say survival of heterotrophs depends directly or indirectly on plants. Heterotrophs are classified into different categories based on their mode of nutrition. 1.Parasites (e.g. leeches, ticks) 2.Saprophytes (e.g. mushrooms) 3.Holozoic (e.g. humans, dogs) 4. Symbiotic (e.g. lichens) 5. Insectivorous (e.g. Venus fly trap, pitcher plant, cobra lily) Holozoic nutrition is the mode of heterotrophic nutrition that involves ingestion, digestion, absorption and assimilation of solid and liquid material. This type of nutrition is exhibited by amoeba that takes in complex substances and converts them into simpler substances. Saprophytic nutrition is where the organisms feed on dead and decaying matter. Examples include bacteria and fungi. Parasitic nutrition is where an organism lives in or on its host and acquires nutrition at the expense of its host. Examples include lice and tapeworms. Symbiotic nutrition is where two different organisms live together, share shelter and nutrients is called symbiotic nutrition. In organisms called lichens, alga and a fungus live together. Insectivorous means insect-eating, these plants derive most of their nutrition from the insects, that they trap and consume. These plants grow in humid areas, where plenty of sunlight and moisture is found. They are found in the nitrogen deficient soil. That is why they trap and digest insects to absorb nutrients.They are often called Carnivorous plants. Plant Nutrition Modes of nutrition in plants - https://youtu.be/wcEW_m1wd9s During photosynthesis, carbon dioxide and water get converted into carbohydrates. These carbohydrates are stored in the form of starch in plants. Plants later derive the energy required from the stored starch. The process of photosynthesis can be explained in three stages: Absorption: The chlorophyll present in leaves traps the light coming from the sun. Conversion: The absorbed light energy gets converted into chemical energy. And water absorbed will split into hydrogen and oxygen molecules. Reduction: At last, carbon dioxide gets reduced i.e. hydrogen molecules combine with carbon, to form carbohydrates (sugar molecules). All three events are not a continuous process. They may or may not take place sequentially. In plants, stomata are the openings on leaves where gaseous exchange takes place and is regulated by guard cells. Plants take in and release gases through these stomatal pores. In desert-like habitats, to avoid water loss, guard cells keep these pores closed during the daytime. Later, during the nighttime, stomata will be opened to absorb carbon dioxide and store in the vacuoles. During the daytime, they will use this stored carbon dioxide to perform photosynthesis. Other than photosynthesis, plants also depend on soil for micro and macro elements. These elements are used to synthesize proteins and other essential compounds required for the proper functioning and growth of the plants. Details about photosynthesis- https://youtu.be/PSGKRd7Bbl0 Photosynthesis is a metabolic reaction occurring in plants in which light energy converts raw materials into carbohydrates such as glucose, which can be stored in cells and used as an energy source via respiration. Photosynthesis occurs in the chloroplasts of plant cells. Chloroplasts contain chlorophyll that transfers light energy into chemical energy to make carbohydrates. Equations for photosynthesis: carbon dioxide + water →glucose + oxygen Factors affecting rate of photosynthesis: The rate of photosynthesis is limited by the limiting factor. This is the factor which is least available to the plant. For example, at night, light intensity is very low hence the rate of photosynthesis is also very low, regardless of the carbon dioxide concentration and temperature. Carbon dioxide concentration - as CO2 concentration increases, rate of photosynthesis also increases. Temperature - photosynthesis requires enzymes to carry out the reaction. As these enzymes have an optimum temperature, photosynthesis also has an optimum temperature. This is usually about 25°C. At low temperatures, for example in the winter, plants photosynthesize slowly as the enzymes have little kinetic energy, thus few enzyme-substrate complexes are made. At very high temperatures, these enzymes denature, also slowing the rate of photosynthesis. Light intensity - As the light intensity increases, rate of photosynthesis increases. A high light intensity can sometimes lead to the plant heating up above the optimum temperature. This means that temperature would become the limiting factor and the rate of photosynthesis would not be increased by a further increase in light intensity.  Human Nutrition Humans need many different nutrients to survive. To receive these nutrients in the correct quantities, a balanced diet must be eaten. A balanced diet includes all essential nutrients, such as carbohydrates, fats and vitamins, in the correct amounts needed for growth and repair. Balanced diets vary between people. The amounts of nutrients needed are different for people of different ages and genders. The amount of nutrients needed also varies depending on the amount of physical activity undertaken by individual people each day. In addition, pregnant and breastfeeding women need more nutrients as they must be able to feed their baby as well as themselves. Nutrients and their importance: Carbohydrates - found in foods such as pasta, rice and potatoes; carbohydrates are used as a source of energy in respiration in cells. Fats - found in fatty meats, cheese and butter. Fats have a variety of roles in organisms including insulation, energy, waterproofing, structure and protection around delicate organs. Protein - found in meat, fish and eggs. Proteins are broken down into amino acids in digestion and absorbed into the blood. They are then used in cells to produce new proteins by protein synthesis, where they are used as enzymes in reactions and for structure. They can also be used for signalling as hormones, and carrying other molecules, for example haemoglobin which carries oxygen in the blood. Vitamins (C and D) - Vitamin C is found in citrus fruits and some other vegetables and is used in the synthesis of proteins which help make up the skin, ligaments and blood vessels. Vitamin C is also used in the repair of tissues. Vitamin D is found in dairy products, eggs and fish oil. It helps the uptake of calcium during digestion and is also a factor in maintaining healthy bones. Vitamin D deficiency leads to rickets, a condition that causes weak and soft bones, as well as deformities. It can also cause stunted growth in children as the bones cannot develop correctly. Mineral salts (calcium and iron) - Calcium is needed for healthy bones and teeth and is found in dairy products and fish. It also has a role in blood clotting. Iron is found in red meat and some green vegetables. Iron is present in  haemoglobin and plays an important role in transporting oxygen around the body in the blood for cells to use in respiration. A lack of iron leads to anaemia and can cause tiredness, as enough energy will not be produced. Fibre (roughage) - Found in vegetables, fruit and whole grains. Fibre is not digested and thus helps food to move through the stomach and intestines, it also adds bulk. Water - Comes from both drinks (80%) and food (20%). Water moves into the blood via osmosis during digestion and then into cells. Here it acts as a solvent in which chemical reactions occur. It also helps to maintain a constant temperature in the body due to its high specific heat capacity and is a metabolite. Malnutrition: The lack of a balanced diet can lead to malnutrition which can have a variety of outcomes: Starvation - caused by eating too little food, leads to weight loss, organ damage, muscle atrophy and eventually death. Constipation - caused by a lack of fibre, leads to pain, stomachache and inability to defecate. Coronary heart disease - caused by a build-up of cholesterol in the coronary artery which limits blood flow to the heart and can cause heart attacks. Cholesterol is a result of too much saturated fat in the diet, which comes from foods such as high fat dairy products and fatty meats. Obesity - caused by eating too much food, leads to a range of health issues including diabetes, high blood pressure, strokes and heart disease. Scurvy - caused by lack of vitamin C, leads to bleeding under the skin and around gums, premature stopping of bone growth in children leading to stunted growth, and very dry skin and hair. Kwashiorkor and marasmus - these are conditions caused by protein- energy malnutrition, which is a result of having a protein or calorie deficiency over a long period. Kwashiorkor occurs due to a severe protein deficiency and a carbohydrate-based diet and is often developed by older children, whereas marasmus is more common with young children and babies.  Alimentary Canal Once food is ingested (taken into the body), it undergoes both mechanical and chemical digestion as it is broken down. Mechanical digestion breaks down food into smaller molecules without chemical change. This occurs in the mouth due to chewing and in the stomach as food is churned. Chemical digestion is the breaking down of large, insoluble molecules into smaller, soluble molecules with the use of enzymes, so that the products can be absorbed. Absorption occurs as the smaller molecules and ions pass through the walls of the small intestine into the blood. These molecules then travel around the body, where they are assimilated into the cells and used in metabolic reactions. Food that is not digested and absorbed is egested as faeces. Parts of the alimentary canal: Mouth and salivary glands - food is mechanically digested in the mouth by the teeth. The salivary glands release saliva which contains carbohydrase enzymes. These begin the chemical digestion of starch. Oesophagus - this allows food to pass from the mouth to the stomach by peristalsis. Stomach - Protease enzymes break down protein in chemical digestion. The food is also churned to break it up more by mechanical digestion. Hydrochloric acid is present to maintain an optimum pH for enzyme action and kills bacteria by creating extremely acidic conditions, which denatures the enzymes within them. Small intestine - the small intestine consists of the duodenum and ileum. In the duodenum, the acidity from the stomach is neutralised and protease, lipase and amylase enzymes are secreted to break down molecules. The ileum is the final part of the small intestine and is where the products of the digestion are absorbed into the blood. Pancreas - the pancreas secretes pancreatic juices into the small intestine. This contains lipase, protease and amylase enzymes to break down food so that it can be absorbed. Liver - The liver makes bile. Bile is also secreted into the small intestine and has two functions: firstly, it neutralises the acidic conditions from the stomach (bile is alkaline) to provide a suitable pH for enzymes to work at. It also emulsifies fats, increasing their surface area so enzymes can digest them more quickly.  Gall bladder - Bile made in the liver is stored here before being secreted into the small intestine. Large intestine - indigestible food passes through the large intestine. The large intestine consists of the colon, rectum and anus. Remaining salts and water are absorbed here (most is absorbed in the small intestine). Cholera: Cholera is a disease caused by bacteria present in contaminated food and water. Although most bacteria are killed in the acidic conditions of the stomach, some pass through to the small intestine where they stick to the intestinal walls. Here they release toxic proteins that causes a secretion of chloride ions into the small intestine. This lowers the water potential in the gut thus water moves into the gut via osmosis, leading to diarrhoea, which is the loss of watery faeces. This can be avoided using oral rehydration therapy, where patients drink a mixture of water, glucose and salts to rehydrate themselves. Mechanical Digestion Mechanical digestion first occurs in the mouth. Incisors and canines at the front of the mouth are used to bite and tear food, before it is passed to the premolars and molars at the back of the mouth which are used for chewing and grinding food into smaller sections. Tooth structure: Enamel - enamel is very hard. It covers the tooth and protects the tissue inside. Dentine - found underneath the enamel, dentine is less hard than enamel and thus decays more easily if the enamel is worn away. Pulp - central part of the tooth. The pulp is made of soft tissue which contains blood vessels and nerves. Cement - covers the root of the tooth and stabilises it Dental decay: Dental decay occurs due to bacteria coating the teeth. When the bacteria respire using sugars from food, they produce acidic substances. This acidity dissolves the enamel on the outer layer of the teeth and then the dentine on the inside, leading to tooth decay. To avoid tooth decay, teeth should be regularly brushed to remove bacteria and sugary foods and drinks should be limited.  Chemical digestion Chemical digestion is important to allow food to be broken down into small molecules so that it can be absorbed and used in the body. Enzymes: Amylase breaks down starch into simpler sugars. Amylase breaks down starch into maltose, and then maltase breaks down maltose into glucose. Maltase is a membrane-bound enzyme found in the membranes of epithelial cells in the small intestine. Amylase is found in saliva and is also present in the small intestine. Protease breaks down protein into amino acids. Pepsin and trypsin are proteases. Pepsin works in the stomach, whereas trypsin is present in the small intestine. These enzymes have different optimum pH, since in the stomach the conditions are very acidic (pH 1.5), whereas in the small intestine the pH is about 6-7. These enzymes will stop working in the wrong pH as they will become denatured. Lipase breaks down fats into glycerol and fatty acids. It is secreted into the small intestine. Absorption Digested food products are absorbed in the small intestine. Cells lining the small intestine are adapted for absorption by having hair-like projections called villi and microvilli, which increase the surface area in the small intestine. Each villus contains capillaries, which carry absorbed molecules away. This maintains a high concentration gradient which allows more molecules to diffuse into the capillaries. They also contain lacteals, which absorb fats. Water is absorbed in the small intestine and in the colon, but most of the absorption occurs in the small intestine.