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Structure of carbohydrates
Summary on monosaccharide
Structure of carbohydrates
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Chapter 4 Questions
Carbohydrates
1. Which carbohydrates are described as simple and which are complex?
Simple carbohydrates or simple sugars are natural food sources found in a
variety of items like fruit, vegetables and milk that help give food a sweet taste.
Sugars can be categorized as single sugars (monosaccharides), which include
glucose, fructose and galactose, or double sugars (disaccharides), which include
sucrose (table sugar), lactose and maltose. Some examples of simple sugars
are fruit, sugar, honey and other sweets
Complex carbohydrates, are oligosaccharides (few) or polysaccharides (many)
all linked together making it more difficult to break down. These are commonly
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2. Describe the structure of a monosaccharide and name the three
monosaccharides important in nutrition. Name the three disaccharides commonly
found in foods and their component monosaccharides. In what foods are these
sugars found?
The structure of a monosaccharide or simple sugars consist of carbohydrates
composed of a carbon, hydrogen and oxygen atoms. Three common
disaccharides are sucrose (fructose + glucose) like table sugar, lactose (glucose
+ galactose) in milk and maltose (glucose + glucose) found in candy.
3. Describe the structure of polysaccharides and name the ones important in
nutrition. How are starch and glycogen similar and how do they differ? How do
the fibers differ from the other polysaccharides?
Polysaccharides are complex carbohydrates are made up of many
monosaccharides or disaccharides consisting of starch, glycogen and cellulose.
Glycogen is one molecule of energy stored within animal cells, while starch
comes from green plants and has many molecules of energy. Fibers are non-
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In the small intestines maltase,
sucrose and lactase enzymes process the sugars. This is where most of the
nutrient are absorbed into the bloodstream. The large intestine is made up of the
small intestine, colon and rectum, Fibers remain and absorbs water to soften
stools while it is stored So carbohydrates are digested in the mouth and small
intestines and fat and proteins are digested in the stomach and small intestines.
5. What is the protein-sparing action of carbohydrate?
Protein-Sparing action of a carbohydrate is about making sure you have enough
protein in your body that is not being used as energy. This is because your body
doesn’t store protein like it does carbs and fats.
6. What are the health effects of sugars? What are the dietary recommendations
regarding concentrated sugar intakes?
Sugars may contribute to nutrient deficiencies by supplying energy without
important nutrients. Oral health maybe a concern and it could contribute to
obesity. Dietary recommendations on sugar intake are to avoid empty kcalories
which could develop body fat, alter blood lipid levels and contribute to heart
disease.
7. What are the health effects of starches and fibers? What are the
Kit-kats, Hershey bars, Skittles, and Jolly Ranchers. The reason these sweets, and many other products, are so popular is because of their sugar content. It’s hard to imagine that something used in nearly every food today was practically nonexistent at one point. But this is true- sugar wasn’t introduced globally until the 1500’s. Following this introduction, the trade that sprung up would come to be one of the most successful and profitable in the world. The Sugar Trade’s success was driven by many factors. Out of those several factors, the ones that promised success were high consumer demand, willing investors with a lot of capital, and the usage of slave labor.
With such an obsession with sweet foods, there is an obvious desire for an explanation of how such a once unknown substance took center stage on everybody's snack, dessert, and candy list. That's where Sidney W. Mintz comes into play. He decided to write this book Sweetness and Power, and from the looks of all the sources he used to substantiate his ideas and data, it seems that he is not the first person to find the role that sugar plays in modern society important. By analyzing who Mintz's audience is meant to be, what goals he has in writing this book, what structure his book incorporates, what type, or types, of history he represents within the book, what kind of sources he uses, and what important information and conclusions he presents, we can come to better understand Mintz's views and research of the role of sugar in history, and how much it really affects our lives as we know them.
To ensure that all food meets consumers expectation in terms of nature, substance and quality and is not misleadingly presented
The Structure and Function of Carbohydrates Large biological molecules are called macromolecules, there are giant molecules (polymers) made up of repeating units (monomers). Carbohydrates are one of the main classes of biological molecules. Macromolecule units (monomers) are joined together by condensation reactions and hydrolysis reactions split macromolecules down into their individual units. Carbohydrates are molecules that contain elements of carbon, hydrogen, and oxygen. Carbohydrates have a 2:1 hydrogen to oxygen ratio, there are twice as many hydrogen atoms as oxygen atoms (the same proportion as in water).
With all the sugar plantations in the New World there was now a plethora of sugar to go around. Sugar, usually a commodity only for the rich, was now “...so cheap that the common people could afford it” (Doc. 4). Humans are predisposed to crave sweetness, unlike salty, sour, and mixed tastes, which one must learn to like (Doc. 4). That is why from the 1600s to the 1800s sugar drove the economy, and consequently the Industrial Age (Doc. 4). This change in the abundance or sugar, and thereby its price affects us even today. Food would have an entirely different taste if sugar was an expensive luxury eaten
to survive and thrive. Not only this, but it is also has an important societal function. Food is an important part of celebrations and sometimes dictates roles in societies. In Medieval society food was important for banquets, what was eaten by a person could denote what class a person was from, and was often mentioned in the literature. For my project I presented desserts, bread, and a couple of drinks. As far as the bread is concerned I made one loaf using beer and one loaf using water. The desserts were a strawberry tart, and Daryols, which is basically a custard or pudding pie. I also made two alcohol drinks, Mead, though very weak, and spiced wine.
Diabetes is chronic metabolic disease characterized by high blood glucose and insulin resistance resulting in hyperglycaemia and affects approximately 347 million people worldwide (WHO, 2013). Prevention and treatment often include being physically active, maintaining a healthy body weight, eating a healthy diet and avoiding saturated fat and tobacco use (WHO, 2013). However, studies have recently shown that carbohydrate consumption may be a risk factor for the development of the disease. The quality of carbohydrates has been of particular interest in many studies because of the rate of digestion and blood glucose response (Manuel-y-Keenoy et al, 2012). Carbohydrates that cause a rapid elevation in blood glucose (high GI) may have unfavorable metabolic effects compared to carbohydrates that cause a slow elevation in blood glucose (low GI) (Similia et al, 2011). The increased consumption of refined foods worldwide has been seen to have an affect on diabetes risk. In western population, the increased consumption of sugar-sweetened beverage has seen an associated increase in the rate of diabetes (Malik & Hu, 2012). In many Asian populations, a high consumption of refined grains, particularly white rice and noodles, has been reported to be associated with a higher risk of type 2 diabetes (Zuniga et al, 2014). However, foods high in fiber are thought to decrease the risk of type 2 diabetes (Weickert & Pfeiffer, 2008). There is ongoing research into gene-environment interactions and the way carbohydrate restriction has a varied effect on diabetes risk based on genetic variability . Although type 2 diabetes risk may be increased by consuming high GI, high GL and refined carbohydrates, consuming the right kind of carbohydrates su...
Since Egyptians described diabetes in their manuscript and Indian physicians identified diabetes around 1500 BC, lots of discoveries are made regarding the pathogenesis and the treatment of diabetes: new technologies are invented and used in the diagnosis and treatment of diabetes, type-1 and type-2 diabetes are differentiated through time, lots of researches are done to find out a lasting solution to the devastating disease. Regardless of all the effort made diabetes type-1 remains incurable. It still continues to be one of the causes of death. The Genetics Home Reference web page noted the occurrence of type-1 diabetes in 10 to 20 per 100,000 people per year in the United States. By age 18, approximately 1 in 300 people in the United States develop type 1 diabetes. Worldwide, the number increases every year by 2 to 5 percent. (Genetics Home Reference, 2013)
Diabetes is known to be a disorder of metabolism meaning that in a way that the body uses digested food and growth and energy. Most of the fool individuals consume is broken down into glucose. Glucose is the main source of fuel for the body (National Diabetes Information Clearinghouse (NDIC), 2014).
from school lunches is part of this advantage. Grains in bread and vegetables like carrots
... sweet things. As a result, they adapt foods from other cultures and add sugar and salt or even fry them to make sweet or sweeter. This process sometimes involves the elimination of certain ingredients that are not considered sweet or necessary in the specific cuisine.
Carbohydrates are biomolecules that consist of a chain or ring of carbon atoms attached to hydrogen and oxygen atoms. The simplest formula for carbohydrates is (CH2O)n. Carbohydrates are important to organisms for a variety of reasons. They are used to form the structural components of the cell, aid in energy storage, and serve as intermediary compounds for more complex molecules. Carbohydrates are classified as either monosaccharides, disaccharides, or polysaccharides. Both monosaccharides and disaccharides dissolve easily in water. Carbohydrates are produced in plants through the process of photosynthesis and animals obtain these carbohydrates by eating the plants. ("BIO 1510 Laboratory Manual," 2016)
Taste full: numerous layers of products of the soil, yogurt, cake, and almonds will be market as heavenly by the individuals who acknowledge taste
Carbohydrates For my health project, I did carbohydrates. They are the bodies energy source. Carbohydrates supply the body with the energy it needs to function. They are found almost exclusively in plant foods, such as fruits, vegetables, peas, and beans.
Taste is a sensation created by receptors on the tongue. There are five tastes which are sweet, salty, sour, bitter and umami. Sweet is having the taste or flavour characteristics of sugar or honey while bitter is having harsh, disagreeably acrid taste like aspirin. On the other hand, salty is tasting of something that contained salt or seasoned with salt. Sour is having an acid taste, resembling that of vinegar, lemon juices and so on. Lastly, umami is a strong meaty taste imparted by glutamate and certain other amino acids which often considered being one of the basic taste sensations along with sweet, sour, bitter, and salty.