Chapter 4

Polysaccharides

It contains many glucose units. Three types of polysaccharides are important in nutrition: glycogen,starches and fibers.

Glucose 1

It has four bonds- Each Oxygen, two bonds;and each hydrogen,one bond -Commonly Known as blood sugar, Glucose serves as an essntial energy source for all the bodys activities

Condensation

It links two Monosaccharides together. its a chemical reaction

Hydrolysis

To break a disaccharide in two, a chemical reaction known as hydrolysis. It occurs commonly during digestion. It splits to provide the H and OH needed to complete the resulting monosaccharides.

Disaccharides

Are pairs of the three Monosaccharides. Glucose Occurs in all three; the second-member of the pair is fructose ,galactose or another glucose. there taken and put together by similar chemical reactions: Condensation and hydrolysis.

Starches

The human body stores glucose as glycogen, but plant cells store glucose as Starches. Long branched or unbranched chains of hundreds or thousands of glucose molecules linked together. When we eat plants your body hydrolyzes the starch to glucose and uses the glucose for its own energy purpose. All starchy foods come from plants. Grains are the Richest food source of starch providing much of the food enegry for people all over the world

Important sugars

1. Glucose 2.Fructose 3. Galactose

Three are disaccharides

1. Maltose (glucose + glucose) 2. Sucrose (Glucose + Fructose) 3. Lactose (Glucose + Galactose)

The Dietary carbohydrate famliy includes:

1. Monosaccharides:Single Sugars 2. Disaccharides : Sugars Composed of paris of Monosaccharides 3. Polysaccharides : large molecules composed of chains of monosaccharides.

Each atoms can form a certain number of chemical bond with other atoms

1.Carbon atoms, four 2. Nitrogen atoms, Three 3. oxygen atoms, two 4. Hydrogen atoms, only one.

Sucrose

Fructose and Glucose together form, Fructose is acessible to taste receptors, sucrose taste sweet, accounting for some of the natural sweetness of fruits, Vegetables and gains.- To make table sugar, sucrose is refined from the juices of sugarcane and beets, then granulated.-depending on familiar brown white, and prowdered sugars.

Monosaccharides

Important in nutrition all have the same numbers and kind of atoms, but in different arrangements. - There account for the differing sweetness of the

Glycogen 2

Is Found to only a limited extent in meats and not at all in plants.this reason, food is not a significant source of this carbohydrate. It Stores glucose for future use. made of many Glucose molecules linked together in highly branched chains

Maltose

It consists of two glucose untis. It is produced whenever strach breaks down- as happens in human beings during carbohydrate digestion. it happens as well with Ferentation process that yields Alcohol. Its only a minor Constituent of a few foods, Most notably barley

Fructose 2

Occurs naturally in fruits and honey; other sources include products such as. Soft-drinks, ready-to-eat cereals and desserts that have been sweetend with high- fructose corn syrup.

Glucose 2

One of these polysaccharides, strach, is the chief food source of energy for all the worlds's people; another, glycogen, is an important storage form of energy in the body.

Starches

Rice in Asia, Wheat in Canada, the United States and Europe; Corn in much of central and south america ; and millet rye, barley and oats elsewhere. Legumes and Tubers are also Important to Starch.

Lactose

The Combination of galactose and glucose makes the disaccharide Lactose , the Principal carbohydrate of milk.Known as milk sugar, lactose contributes half of the energy (Kcalories) provided by fat-free milk.

Galactose

The Monosaccharide galactose occurs naturally as a single sugar in only a few foods. it has the same number and kinds of atoms as glucose and fructose in yet another arragement.

Carbohydrates

The Monosaccharides most Important in Nutrition Each Contain 6 carbon atoms, 12 hydrogen and 6 oxygens

Glycogen 1

is a storage form of energy in the body; strach is the storage form of energy in plants; fibers provide structure in stems, trunks, roots, leaves, and skins of plants. both glycogen and starch are built of glucose untis; fiber are composed of variety of monosaccharides and other carbohydrate derivatives.

Fructose 1

is the sweetest of the sugars. it has the same chemical formula as glucose, but its structure differs -It Stimulates the taste buds on the tongue to produce the sweet sensation.