Chemical composition of the product: micro- and macrocomponents

As is known, the chemical constituents of all food products are of great variety. That is why they should be classified. The classification currently provides only two groups: microcomponents and macro components. We will try to understand what they are different.

What is a macro component?

These components are part of the product of almost any kind. We often meet with macro components, eating ordinary food. Let's list the list of substances that are related to the category of macro components.

• First, they are proteins. These include proteins, which are high molecular substances. They are chemically defined as polymers of amino acids. The free peptides are also referred to as proteins.

• Secondly, it's carbohydrates. They can be polymeric, and also oligomeric. They include disaccharides and monosaccharides. The brightest representatives of the latter are fructose and glucose.

• Thirdly, it's fats. They are esters of glycerol, which can have different composition relative to the location of fatty acids.

It's no secret that the composition of the product of any origin includes ordinary water. Many chemists treat water also as a macro component. But by virtue of its functions, it is regarded as a separate, special case, having its own peculiarities, respectively.

What are microcomponents?

First of all, they include biologically active compounds. They are different dietary fiber and vitamins. Can be represented as organic acids.

In addition, microcomponents include mineral substances such as potassium, magnesium, sodium, phosphorus, iron, zinc, calcium and others.

What purpose do the components have?

The composition of the product assumes the presence of various components responsible for certain functions. Each representative of the previously listed groups has its own individual purpose.

Fats and carbohydrates, related to macro components, allow replenishing the energy that the human body spends during this or that time. A much smaller role in this plan is assigned to proteins. I would also like to note the fact that protein is one of the main elements on which, let's say, the building of an organism is based. If you draw an analogy with construction, then protein can be called an indispensable building material.

Microcomponents are responsible for the successful implementation of physiological reactions. In most cases, this function is assigned directly to minerals, as well as vitamins. Minerals are involved in the formation of cell membranes, and to be more precise, their electrical potential. Nucleotides in our body are present in order to transmit information.

What is the chemical composition of products?

The composition of the product is a rather wide concept. It includes many criteria and factors. One of the main is calorie. Of course, everyone heard about it. Otherwise it is called energy value.

This parameter characterizes the energy that will be released after the process of assimilation of the product that you used for food. We constantly need this or that amount of energy, because many processes occurring in the body require its expenditure. It should be noted that the energy must fall within the strictly allocated range. It should not be less, no more, because in this case the normal functioning of the body will be disturbed, which will negatively affect health.

The chemical composition of products includes both microcomponents and macrocomponents. They are equally in demand by the human body.

Are there "ideal" products?

At present, many people can be found who believe that the composition of food products can be, without exaggeration, ideal. Here we understand the idea that one product, when used, can replace all the others, satisfy all (or most) needs of the human body. So, there were no such miracles in nature, no, and probably never will be. The composition of foods has never been ideal, each product has its own advantages and disadvantages in the biological plan.

There are, of course, point exceptions. However, they are very rare and their scope is not so wide. To help you understand what is at stake, let's give an example: mother's milk. It is an indispensable food, but only for an infant. It meets 100% of its needs. But, as mentioned earlier, the scope of such products is limited. In addition, the more the child's organism develops, the wider its needs become. There is a definite dependence on quality, not just quantity.

Conclusion

The compatibility table will show how compatible these products are: X - well compatible, C - compatible, H - incompatible.

A lot can tell the composition of products. Vitamins, for example, belonging to different groups, can tell about what effect can be obtained from eating the food. An excellent example can also be the composition of dry rations that military men have. States are different, uniforms are different, in fact, everything is different, but a dry ration of a serviceman of any state will contain at least 5 components.

Professional athletes (and most fans, too) pay special attention to the composition of products. The table helps to correctly distribute the load on the body in the food plan with the help of a special combination.