cell nutrients

8/19/2019 Cell Nutrients

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Pamantasan ng Lungsod ng MaynilaCollege of Engineering and Technology

Chemical Engineering Department

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Cell Nutrients | Barros, D.

Cell

NutrientsSubmitted by:

Diego Silvano J. Barros

Submitted to:

Engr. Denvert Pangayao

December 11, 2015


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Cell Nutrients

Nutrients are components in foods that an organism uses to survive and

grow. Macronutrients provide the bulk energy an organism's metabolic system

needs to function while micronutrients provide the necessary cofactors for

metabolism to be carried out. Both types of nutrients can be acquired from the

environment. Micronutrients are used to build and repair tissues and to

regulate body processes while macronutrients are converted to, and used for,

energy. Methods of nutrient intake are different for plants and animals. Plants

take in nutrients directly from the soil through their roots and from

the atmosphere through their leaves. Animals and protists have specialized

digestive systems that work to break down macronutrients for energy and

utilize micronutrients for both metabolism and anabolism (constructive

synthesis) in the body.

Organic nutrients consist of carbohydrates, fats, proteins (or their

building blocks, amino acids), and vitamins. Inorganic chemical compounds

such as dietary minerals, water, and oxygen may also be considered nutrients.

A nutrient is considered essential if it must be obtained from an external

source either because the organism cannot synthesize it or because insufficient

quantities are produced. Nutrients needed in very small amounts are

called micronutrients while those needed in large quantities are calledmacronutrients. The effects of nutrients are dose-dependent; shortages are

called deficiencies.

Types of Nutrient

Macronutrients are defined in several different ways.

The chemical elements humans consume in the largest quantities

are carbon, hydrogen, nitrogen, oxygen, phosphorus, and sulfur, or CHONPS.

The classes of chemical compounds humans consume in the largest

quantities and which provide bulk energy are carbohydrates, proteins, and

fats. Water and atmospheric oxygen also must be consumed in large

quantities, but are not always considered "food" or "nutrients".

https://en.wikipedia.org/wiki/Carbonhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Nitrogenhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Phosphorushttps://en.wikipedia.org/wiki/Sulphurhttps://en.wikipedia.org/wiki/CHNOPShttps://en.wikipedia.org/wiki/Chemical_compoundhttps://en.wikipedia.org/wiki/Carbohydratehttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Waterhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Waterhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Carbohydratehttps://en.wikipedia.org/wiki/Chemical_compoundhttps://en.wikipedia.org/wiki/CHNOPShttps://en.wikipedia.org/wiki/Sulphurhttps://en.wikipedia.org/wiki/Phosphorushttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Nitrogenhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Carbon


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Calcium, salt (sodium and chloride), magnesium, and potassium (along with

phosphorus and sulfur) are sometimes added to the list of macronutrients

because they are required in large quantities compared to other vitamins

and minerals. They are sometimes referred to as the macrominerals.

Substances that provide energyMacro-nutrients: energy for the body

Carbohydrates

Are sugar compounds that can be simple or complex.

Complex carbohydrates can be found as starch in cereals,pasta and potatoes, but also in fruit and vegetables.

Simpler sugar compounds reach the body, for instance,

with sweet dishes and beverages. Glucose is the most simple sugar compound.

Because it does not need to be decomposed by the digestive system, it is

available to the body immediately via the blood circulation. 55 – 60 % of our

energy intake should originate from complex carbohydrates.

Carbohydrates are compounds made up of types of sugars. Carbohydrates are

classified by their number of sugar units: monosaccharides (such as glucose

and fructose), disaccharides (such as sucrose and lactose), oligosaccharides,

and polysaccharides (such as starch, glycogen, and cellulose).

Protein

Is a basic module of our cells. Via our nutrition, proteins

supply our body with important amino-acids. As a source

of energy they are useful to it in emergencies, for example

during a starvation diet with no physical exercise, by

decomposing albuminous muscle tissue. Albuminous (rich in protein) foods areeggs, meat, fish and dairy products, but also pulses, nuts and cereals.

Proteins are organic compounds that consist of amino acids joined

by peptide bonds. The body cannot manufacture some of the amino

acids (termedessential amino acids); the diet must supply them. Proteins,

https://en.wikipedia.org/wiki/Calciumhttps://en.wikipedia.org/wiki/Salthttps://en.wikipedia.org/wiki/Sodiumhttps://en.wikipedia.org/wiki/Chloridehttps://en.wikipedia.org/wiki/Magnesiumhttps://en.wikipedia.org/wiki/Potassiumhttps://en.wikipedia.org/wiki/List_of_macronutrientshttps://en.wikipedia.org/wiki/Dietary_mineralhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Organic_compoundhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Peptide_bondhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Essential_amino_acidhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Essential_amino_acidhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Peptide_bondhttps://en.wikipedia.org/wiki/Amino_acidhttps://en.wikipedia.org/wiki/Organic_compoundhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Dietary_mineralhttps://en.wikipedia.org/wiki/List_of_macronutrientshttps://en.wikipedia.org/wiki/Potassiumhttps://en.wikipedia.org/wiki/Magnesiumhttps://en.wikipedia.org/wiki/Chloridehttps://en.wikipedia.org/wiki/Sodiumhttps://en.wikipedia.org/wiki/Salthttps://en.wikipedia.org/wiki/Calcium


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in nutrition, are broken down through digestion by proteases back into free

amino acids.

Fats

Has a very high energy content. We absorb it – usually too

much of it – with sausage, cheese, fish, but also with

chocolate, olives and nuts. If we permanently get too little

exercise, we become overweight or even ill. But fat is not

always the same fat. Many of them are unhealthy, such as

trans-fats in deep-fried foods. Others are good for us,

such as omega-3 fatty acids in saltwater fish. More than a third of our energy

intake should not be covered by fats.

Fats consist of a glycerin molecule with three fatty acids attached. Fatty

acids are unbranched hydrocarbon chains, connected by single bonds alone

(saturated fatty acids) or by both double and single bonds (unsaturated fatty

acids). Fats are needed to keep cell membranes functioning properly, to

insulate body organs against shock, to keep body temperature stable, and to

maintain healthy skin and hair. The body does not manufacture certain fatty

acids (termed essential fatty acids) and the diet must supply them.

Although alcohol provides energy, and can thus be compared to

macronutrients, it is not a substance that is essential for normal function. The

acetic acid in vinegar also provides a similar amount of energy per gram, but

again, it is not a nutrient because it is not essential for normal function.

Fat has an energy content of 9 kcal/g (~37.7

kJ/g); proteins and carbohydrates 4 kcal/g (~16.7 kJ/g). Ethanol (grain

alcohol) has an energy content of 7 kcal/g (~29.3 kJ/g).

Substances that support metabolism

Dietary minerals are generally trace elements, salts, or ions such as copper

and iron. Some of these minerals are essential to human metabolism.

Vitamins are organic compounds essential to the body. They usually act

as coenzymes or cofactors for various proteins in the body.

https://en.wikipedia.org/wiki/Nutritionhttps://en.wikipedia.org/wiki/Protein_catabolismhttps://en.wikipedia.org/wiki/Digestionhttps://en.wikipedia.org/wiki/Proteasehttps://en.wikipedia.org/wiki/Fathttps://en.wikipedia.org/wiki/Fathttps://en.wikipedia.org/wiki/Glycerinhttps://en.wikipedia.org/wiki/Fatty_acidhttps://en.wikipedia.org/wiki/Hydrocarbonhttps://en.wikipedia.org/wiki/Saturated_fathttps://en.wikipedia.org/wiki/Unsaturated_fathttps://en.wikipedia.org/wiki/Unsaturated_fathttps://en.wikipedia.org/wiki/Cell_membranehttps://en.wikipedia.org/wiki/Essential_fatty_acidhttps://en.wikipedia.org/wiki/Alcoholhttps://en.wikipedia.org/wiki/Energyhttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Carbohydratehttps://en.wikipedia.org/wiki/Ethanolhttps://en.wikipedia.org/wiki/Grain_alcoholhttps://en.wikipedia.org/wiki/Grain_alcoholhttps://en.wikipedia.org/wiki/Dietary_mineralhttps://en.wikipedia.org/wiki/Vitaminhttps://en.wikipedia.org/wiki/Coenzymehttps://en.wikipedia.org/wiki/Cofactor_(biochemistry)https://en.wikipedia.org/wiki/Cofactor_(biochemistry)https://en.wikipedia.org/wiki/Coenzymehttps://en.wikipedia.org/wiki/Vitaminhttps://en.wikipedia.org/wiki/Dietary_mineralhttps://en.wikipedia.org/wiki/Grain_alcoholhttps://en.wikipedia.org/wiki/Grain_alcoholhttps://en.wikipedia.org/wiki/Ethanolhttps://en.wikipedia.org/wiki/Carbohydratehttps://en.wikipedia.org/wiki/Proteinhttps://en.wikipedia.org/wiki/Energyhttps://en.wikipedia.org/wiki/Alcoholhttps://en.wikipedia.org/wiki/Essential_fatty_acidhttps://en.wikipedia.org/wiki/Cell_membranehttps://en.wikipedia.org/wiki/Unsaturated_fathttps://en.wikipedia.org/wiki/Unsaturated_fathttps://en.wikipedia.org/wiki/Saturated_fathttps://en.wikipedia.org/wiki/Hydrocarbonhttps://en.wikipedia.org/wiki/Fatty_acidhttps://en.wikipedia.org/wiki/Glycerinhttps://en.wikipedia.org/wiki/Fathttps://en.wikipedia.org/wiki/Proteasehttps://en.wikipedia.org/wiki/Digestionhttps://en.wikipedia.org/wiki/Protein_catabolismhttps://en.wikipedia.org/wiki/Nutrition


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Water is an essential nutrient and is the solvent in which all the chemical

reactions of life take place.

Plants absorb nutrients from the soil or the atmosphere, or from water

(mainly aquatic plants). An exception is the carnivorous plants, which

externally digest nutrients from animals before ingesting them.

The chemical elements consumed in the greatest quantities by plants

are carbon, hydrogen, and oxygen. These are present in the environment in the

form of water and carbon dioxide; energy is provided by sunlight.

Nitrogen, phosphorus, and sulfur are also needed in relatively large quantities.

Together, the "Big Six" are the elemental macronutrients forall organisms, often represented by the acronym CHONPS. Usually they are

sourced from inorganic (e.g. carbon dioxide, water, nitrate, phosphate, sulfate)

or organic (e.g. carbohydrates, lipids, proteins) compounds, although

elemental diatomic molecules of nitrogen and (especially) oxygen are often

used.

Other chemical elements are also necessary to carry out various life

processes and build structures; see fertilizer and micronutrient for more

information.

Some of these are considered macronutrients in certain organisms.

The mnemonic C. HOPKN'S CaFe Mg (to be used as C. Hopkins coffee mug) is

used by some students to remember the list as: carbon, hydrogen, oxygen,

phosphorus, potassium, nitrogen, sulfur, calcium, iron, and magnesium.

Silicon, chloride, sodium, copper, zinc, and molybdenum are sometimes also

included, but are in other cases considered micronutrients.

Micronutrients

Micronutrients are dietary components, often referred to as vitamins andminerals, which although only required by the body in small amounts, are vital

to development, disease prevention, and wellbeing. Micronutrients are not

produced in the body and must be derived from the diet.

Deficiencies in micronutrients such as iron, iodine, vitamin A, folate and zinc

can have devastating consequences. At least half of children worldwide ages 6

https://en.wikipedia.org/wiki/Waterhttps://en.wikipedia.org/wiki/Solventhttps://en.wikipedia.org/wiki/Carnivorous_planthttps://en.wikipedia.org/wiki/Carbonhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Waterhttps://en.wikipedia.org/wiki/Carbon_dioxidehttps://en.wikipedia.org/wiki/Sunlighthttps://en.wikipedia.org/wiki/Nitrogenhttps://en.wikipedia.org/wiki/Phosphorushttps://en.wikipedia.org/wiki/Sulfurhttps://en.wikipedia.org/wiki/Acronym_and_initialismhttps://en.wikipedia.org/wiki/CHNOPShttps://en.wikipedia.org/wiki/CHNOPShttps://en.wikipedia.org/wiki/Acronym_and_initialismhttps://en.wikipedia.org/wiki/Sulfurhttps://en.wikipedia.org/wiki/Phosphorushttps://en.wikipedia.org/wiki/Nitrogenhttps://en.wikipedia.org/wiki/Sunlighthttps://en.wikipedia.org/wiki/Carbon_dioxidehttps://en.wikipedia.org/wiki/Waterhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Carbonhttps://en.wikipedia.org/wiki/Carnivorous_planthttps://en.wikipedia.org/wiki/Solventhttps://en.wikipedia.org/wiki/Water


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mushrooms and greenvegetables

Vitamin B3 (Niacin)

Helps to release energy from food, and isimportant for the normal structure ofthe skin and body linings. It also keepsthe digestive and nervous systemshealthy.

Meat, wheat and maizeflour, eggs, milk andmilk products and yeast.

Vitamin B5 –

PantothenicAcid

Critical for the production of red bloodcells and steroid hormones, vitamin B5is also needed for the synthesis ofcholesterol and helps the body useriboflavin.

vocados, vegetables inthe cabbage family andpotatoes are goodsources of the vitamin.

Vitamin B6

Pyridoxine

Helps to release energy from protein,

and helps to form haemoglobin in blood(the substance which carries oxygen

around our bodies).

Poultry, white fish,

milk and milkproducts, eggs, whole

grains, soya beans,peanuts and somevegetables.

Vitamin B7 – Biotin

Biotin is also called vitamin H. It assistsin metabolic reactions and plays a rolein maintaining levels of blood sugar. Itis frequently found in products for thehair and skin and is recommended tocounteract hair loss and to strengthen

nails

Good sources of biotininclude chocolate,legumes, milk andnuts.

Vitamin B12

Cobalamin

Important for making red blood cellsand to keep the nervous system healthy.

lso helps to release energy from food.

Meat, fish, milk andmilk products, cheese,eggs, yeast extract andfortified breakfastcereals.

Vitamin B9

Folate/ Folic

acid

Needed for the formation of healthy redblood cells. It is also needed for thenervous system and specifically for the

development of the nervous system inunborn babies.

Green leafy vegetables,holegrain products,

liver, nuts, peas,

oranges, bananas andfortified breakfastcereals.

Vitamin C

Ascorbic Acid

cts as an antioxidant and is importantfor the normal structure andfunctioning of body tissues. It also helps

the body to absorb iron from non-meatsources such as vegetables, as well as

Fruit especially citrusfruits and berries;green vegetables,

peppers and tomatoes.lso found in potatoes.


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Fat-soluble vitamins

Fat-soluble vitamins are absorbed through the gut with the help of fat. These

include vitamin A, vitamin D, vitamin E and vitamin K.

Minerals

There are certain minerals we need to keep our bodies healthy. These include

calcium, fluoride, iodine, iron, magnesium, phosphorous, potassium, selenium,sodium and zinc.

Nutrient Function Sources

Calcium Important for the formation

and maintenance of strongbones and teeth, as well as thefunctioning of nerves and

Milk and milk products, cheese

and other dairy products, somegreen leafy vegetables such asbroccoli, fortified soya bean

assisting the healing process.

Nutrient Function Sources

VitaminA

Important for the normalstructure and functioning of theskin and body linings, e.g. in

lungs. It also helps with vision indim light as well as keeping the

immune system healthy.

Liver, whole milk, cheese, butter,spreads, carrots, dark green leafyvegtables and orange-coloured

fruits, e.g. mangoes and apricots.

VitaminD

Needed for the absorption ofcalcium and phosphorus fromfoods, to keep bones healthy.Recent research also suggeststhat vitamin D enhances immunefunction and improves musclestrength.

Oily fish, eggs, meat, fortifiedcereals and spreads. Most isobtained through the action ofsunlight on our skin during thesummer months. For moreinformation on the dietary sourcesof vitamin D click here.

VitaminE

cts as an antioxidant andprotects the cells in our bodiesagainst damage.

egetable and seed oils andspreads, nuts and seeds.

VitaminK

Needed for the normal clotting ofblood and is required for normalbone structure.

Green leafy vegetables, meat anddairy products.

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muscles. It is also involved inblood clotting.

products, canned fish (ifcontaining bones that are soft and

can be consumed) and bread. Formore information on the dietarysources of calcium click here.

Fluoride Helps with the formation ofstrong teeth and protectsagainst dental decay (caries).

Fluoridated water, tea, fish andtoothpaste.

Iodine Needed to make thyroid

hormones, which control manymetabolic processes, and keep

our bodies healthy.

Milk and milk products, sea fish,

shellfish, seaweed and iodine-fortified foods, such as some salt.

Iron Required for making red blood

cells, which transport oxygenaround the body. Also neededfor normal metabolism and thefunctioning of enzymes thatremove unwanted substancesfrom the body.

Liver, red meat, pulses, nuts,

eggs, dried fruits, poultry, fish,hole grains and dark green leafy

vegetables.

Magnesium Helps to release energy fromfood and to maintain waterbalance. It is also importantfor the formation of strong

muscles, bones and teeth.

Found widely in foods,particularly green leafy vegetables,nuts, bread, fish, meat, milk andmilk products.

Phosphorous Needed for the formation ofhealthy bones and teeth, and

for the release of energy fromfood.

Red meat, milk and milkproducts, fish, poultry, bread, rice

and oats.

Potassium Controls water balance in ourbodies and helps maintain a

healthy blood pressure. It isalso involved in the normalfunctioning of nerves.

Fruit (especially bananas),vegetables, meat, fish, shellfish,

milk and milk products, nuts,seeds and pulses.

Sodium Helps regulate the watercontent in the body and the

balance of electrolytes. Alsoinvolved in the use of energy,as well as the functioning ofthe central nervous system.

ery small amounts in raw foods.Often added during processing,

preparation, preservation andserving. Currently intakes ofsodium are too high and soalthough some sodium isessential, most people need to

reduce their intake substantially.

http://www.nutrition.org.uk/attachments/article/874/Calcium%20Counts.pdfhttp://www.nutrition.org.uk/attachments/article/874/Calcium%20Counts.pdfhttp://www.nutrition.org.uk/attachments/article/874/Calcium%20Counts.pdf


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Selenium n important component of

the body’s defence system that

protects our bodies againstdamage. It is also necessaryfor the use of iodine in thyroidhormone production, as wellas the normal functioning ofthe reproductive system.

Brazil nuts, bread, fish, meat andeggs.

Zinc Helps to release energy fromfood. Needed for cell division,growth and tissue repair. Alsonecessary for normalreproductive development, the

immune system and healing ofounds.

Meat, milk and milk products,cheese, eggs, shellfish, wholegraincereals, nuts and pulses.

Non-nutrients

Water and fibre are non-nutrients, but are important substances that we need

to include in our diets to stay healthy.

Non-nutrient

Function Sources

Water

Not a nutrient in the classical

sense, but is essential for ourbodies to work properly, forexample for regulating bodytemperature, cushioning the joints,controlling blood pressure andkeeping the body in balance.

ll drinks including water, milk,

and juices. We actually getroughly 20% of our waterrequirements from the food weeat. Water-rich foods include fruitand vegetables, soups, stews andsauces.

Fibre Not a nutrient, but improves themovement of the gut contents andhelps prevent constipation. Sometypes of fibre also help lower bloodcholesterol and glucose levels.

Cereals, beans, pulses, lentils,fruit and vegetables.

Iron


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Iron is an essential mineral critical for motor and cognitive development.

Children and pregnant women are especially vulnerable to the consequences of

iron deficiency.

Low hemoglobin concentration (anemia) affects 43% of children 5 years of age

and 38% of pregnant women globally

Anemia during pregnancy increases the risk of maternal and perinatal

mortality and low birth weight. Maternal and neonatal deaths are a major

cause of mortality, together causing between 2.5 million and 3.4 million deaths

worldwide

WHO recommends iron and folic acid supplements for reducing anemia and

improving iron status among women of reproductive age.

Flour fortification with iron and folic acid is globally recognized as one of the

most effective and low-cost micronutrient interventions.

Iodine

Iodine is one of the most important minerals required by a fetus for brain and

cognitive development, though the iodine content in most foods and beverages

is low

18 million babies are born mentally impaired because of maternal iodine

deficiency and 38 million are born at risk of iodine deficiency. Globally it is

estimated that 2 billion people have insufficient iodine intake.

Fortification of salt with iodine has been one of the most successful nutrition

interventions to date--71% of global households have access to iodized salt

Salt iodization has led to an increase in IQ points and significant decline in the

prevalence of iodine deficiency disorders, such as goitres

Vitamin A

Vitamin A is necessary to support healthy eyesight and immune system

functions; children who are deficient face an increased risk of blindness and

death from infections such as measles and diarrhea.


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Globally, 1 in 3 pre-school aged children and 1 in 6 pregnant women are

vitamin A deficient due to inadequate dietary intake.7

Vitamin A supplementation of children 6-59 months has been shown to be

highly effective in reducing mortality from all causes in countries where

vitamin A deficiency is a public health concern,

Zinc

Zinc is a mineral that promotes immunity, resistance to infection, and proper

growth and development of the nervous system, and is integral to healthy

pregnancy outcomes 17.3% of the global population is at risk for zinc deficiency due to dietary

inadequacy, though up to 30% of people are at risk in some regions of the

world

Zinc supplementation reduces the incidence of premature birth, decreases

childhood diarrhea and respiratory infections, lowers all-cause mortality, and

increases growth and weight gain among infants and young children

Folate

Folate is a vitamin that is essential in the earliest days of fetal growth for

healthy development of the brain, spinal cord, and skull

Ensuring sufficient levels of folate in women prior to conception can reduce

neural tube defects (a serious birth defect) by up to 50%

Supplementations of women 15-49 years with folic acid, and fortification of

foods such as wheat flour with folic acid, are effective interventions for the

reduction of birth defects, morbidity, and mortality in newborns


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Vitamin Deficiencies


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Mineral Deficiencies

Micronutrients for Plants

There are about seven nutrients essential to plant growth and health that are

only needed in very small quantities. Though these are present in only small

quantities, they are all necessary:

Boron is believed to be involved in carbohydrate transport in plants; it also

assists in metabolic regulation. Boron deficiency will often result in bud

dieback.


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Chlorine is necessary for osmosis and ionic balance; it also plays a role

in photosynthesis.

Copper is a component of some enzymes. Symptoms of copper deficiency

include browning of leaf tips and chlorosis.

Iron is essential for chlorophyll synthesis, which is why an iron deficiency

results in chlorosis.

Manganese activates some important enzymes involved

in chlorophyll formation. Manganese deficient plants will

develop chlorosis between the veins of its leaves. The availability of

manganese is partially dependent on soil pH.

Molybdenum is essential to plant health. Molybdenum is used by plants to

reduce nitrates into usable forms. Some plants use it for nitrogen fixation,

thus it may need to be added to some soils before seeding legumes.

Zinc participates in chlorophyll formation, and also activates many

enzymes. Symptoms of zinc deficiency include chlorosis and stunted

growth.

Growth Medium

A growth medium or culture medium is a liquid or gel designed to

support the growth of microorganisms or cells, or small plants like the moss

Physcomitrella patens. There are different types of media for growing different

types of cells.

There are two major types of growth media: those used for cell culture,

which use specific cell types derived from plants or animals, and

microbiological culture, which are used for growing microorganisms, such as

bacteria or yeast. The most common growth media for microorganisms are

nutrient broths and agar plates; specialized media are sometimes required for

microorganism and cell culture growth. Some organisms, termed fastidious

organisms, require specialized environments due to complex nutritional

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requirements. Viruses, for example, are obligate intracellular parasites and

require a growth medium containing living cells.

Types of Growth Media

The most common growth media for microorganisms are nutrient broths (liquid

nutrient medium) or LB medium (Lysogeny Broth). Liquid media are often

mixed with agar and poured via sterile media dispenser into Petri dishes to

solidify. These agar plates provide a solid medium on which microbes may be

cultured. They remain solid, as very few bacteria are able to decompose agar

(the exception being some species in the following genera: Cytophaga,

Flavobacterium, Bacillus, Pseudomonas, and Alcaligenes). Bacteria grown in

liquid cultures often form colloidal suspensions.

The difference between growth media used for cell culture and those used for

microbiological culture is that cells derived from whole organisms and grown in

culture often cannot grow without the addition of, for instance, hormones or

growth factors which usually occur in vivo. In the case of animal cells, this

difficulty is often addressed by the addition of blood serum or a synthetic

serum replacement to the medium. In the case of microorganisms, there are nosuch limitations, as they are often unicellular organisms. One other major

difference is that animal cells in culture are often grown on a flat surface to

which they attach, and the medium is provided in a liquid form, which covers

the cells. In contrast, bacteria such as Escherichia coli may be grown on solid

media or in liquid media.

An important distinction between growth media types is that of defined versus

undefined media. A defined medium will have known quantities of allingredients. For microorganisms, they consist of providing trace elements and

vitamins required by the microbe and especially a defined carbon source and

nitrogen source. Glucose or glycerol are often used as carbon sources, and

ammonium salts or nitrates as inorganic nitrogen sources. An undefined

medium has some complex ingredients, such as yeast extract or casein

hydrolysate, which consist of a mixture of many, many chemical species in


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unknown proportions. Undefined media are sometimes chosen based on price

and sometimes by necessity – some microorganisms have never been cultured

on defined media.

A good example of a growth medium is the wort used to make beer. The wort

contains all the nutrients required for yeast growth, and under anaerobic

conditions, alcohol is produced. When the fermentation process is complete,

the combination of medium and dormant microbes, now beer, is ready for

consumption.

Nutrient Media

Nutrient media contain all the elements that most bacteria need for

growth and are non-selective, so they are used for the general cultivation and

maintenance of bacteria kept in laboratory culture collections.

An undefined medium (also known as a basal or complex medium) is a medium

that contains:

a carbon source such as glucose for bacterial growth

water

various salts needed for bacterial growth

a source of amino acids and nitrogen (e.g., beef, yeast extract)

o This is an undefined medium because the amino acid source

contains a variety of compounds with the exact composition being

unknown.

A defined medium (also known as chemically defined medium or synthetic

medium) is a medium in which:

all the chemicals used are known

no yeast, animal or plant tissue is present.

Some examples of nutrient media include: Plate count agar, Nutrient agar,

Trypticase soy agar

Minimal media


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Minimal media are those that contain the minimum nutrients possible for

colony growth, generally without the presence of amino acids, and are often

used by microbiologists and geneticists to grow "wild type" microorganisms.Minimal media can also be used to select for or against recombinants or

exconjugants.

Minimal medium typically contains:

a carbon source for bacterial growth, which may be a sugar such as

glucose, or a less energy-rich source like succinate

various salts, which may vary among bacteria species and growing

conditions; these generally provide essential elements such as

magnesium, nitrogen, phosphorus, and sulfur to allow the bacteria tosynthesize protein and nucleic acid

water

Supplementary minimal media are a type of minimal media that also contains

a single selected agent, usually an amino acid or a sugar. This

supplementation allows for the culturing of specific lines of auxotrophic

recombinants.

Selective Media

Selective media are used for the growth of only selected microorganisms.

For example, if a microorganism is resistant to a certain antibiotic, such as

ampicillin or tetracycline, then that antibiotic can be added to the medium in

order to prevent other cells, which do not possess the resistance, from growing.

Media lacking an amino acid such as proline in conjunction with E. coli unable

to synthesize it were commonly used by geneticists before the emergence of

genomics to map bacterial chromosomes.

Selective growth media are also used in cell culture to ensure thesurvival or proliferation of cells with certain properties, such as antibiotic

resistance or the ability to synthesize a certain metabolite. Normally, the

presence of a specific gene or an allele of a gene confers upon the cell the

ability to grow in the selective medium. In such cases, the gene is termed a

marker.


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Examples of selective media include:

Eosin methylene blue (EMB) contains dyes that are toxic for Gram

positive bacteria and bile salt which is toxic for Gram negative bacteria

other than coliforms. EMB is the selective and differential medium for

coliforms

YM (yeast and mold) which has a low pH, deterring bacterial growth

MacConkey agar for Gram-negative bacteria

Hektoen enteric agar (HE) which is selective for Gram-negative bacteria

Mannitol salt agar (MSA) which is selective for Gram-positive bacteria

and differential for mannitol

Terrific Broth (TB) is used with glycerol in cultivating recombinant

strains of Escherichia coli.

Xylose lysine desoxycholate (XLD), which is selective for Gram-negative

bacteria

Buffered charcoal yeast extract agar, which is selective for certain gram-

negative bacteria, especially Legionella pneumophila

Baird – Parker agar for Gram-positive Staphylococci

Differential media

Differential media or indicator media distinguish one microorganism type

from another growing on the same media. This type of media uses the

biochemical characteristics of a microorganism growing in the presence of

specific nutrients or indicators (such as neutral red, phenol red, eosin y, or

methylene blue) added to the medium to visibly indicate the defining

characteristics of a microorganism. This type of media is used for the detection

of microorganisms and by molecular biologists to detect recombinant strains of

bacteria.

Examples of differential media include:

Blood agar (used in strep tests), which contains bovine heart blood that

becomes transparent in the presence of hemolytic Streptococcus

Eosin methylene blue (EMB), which is differential for lactose

fermentation


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heat-treated blood (40 – 45 °C), which turns brown and gives the medium the

color for which it is named.

Medium Chart

Medium

Category Broth

Solid

medium

Semi-solid

medium

Deionized or

reverse

osmosis water

is mixed with

the powder

medium

Deionized

water or

reverseosmosis

water + 1.5

to 2% agar

powder

Preparation and

former similar, but

agar concentration

of 1% or less

Medium

Composition Natural Synthesis Semisynthetic

Contains

natural gut,

yeast and

other natural

biological

components,

complex

components

have names

because

complex

medium []

Components

for specific

synthetic

ingredients,

used for

research

purposes

Mix of natural and

synthetic

ingredients

Medium

Function Foundation Proliferation

Differential

medium

Choose

medium

Comprising a

protein, salt,

protein, yeast

A blood agar

medium.Add

blood, for the

Join substance able

to identify the

specific strain

Will he join

the medium

species


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extract and

the like to

create an

environment

with microbial

growth

culture of

the specific

nutritional

needs of high

bacteria

composition

B chocolate

agar.Adding

sheep blood,

containing

Factor X

(heme), V

factor (NAD)

Blood agar:

Identification of

hemolytic bacteria

A. EMB

medium

(same as

above)

EMB: Identification

of lactose

fermentation,

intestinal

bacteria.Component

contains lactose,

methylene blue,

basic medium. .

B.

MacConkey

medium

MacConkey:

Identification of

lactose-fermenting

bacteria.Component

contains lactose,

bile salts,

crystallization

promoter, NeutralRed (inhibition of G

+ bacteria).Lactose

or intestinal

bacteria grow in red

colonies, while

others grow into

C TCBS

medium:

Basal

Medium, bile

salts,

sugars,sulfate, citric

acid,

bromophenol

blue


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cell nutrients

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