nutrition test 2
carbohydrates composed of two monosaccharide units linked by a glycosidic bond
disaccharides: sucrose-lactose-and maltose
a common monosaccharide containing 6 carbons that is naturally present in honey and many fruits; often added in foods in the form of high fructose corn syrup
fructose
tastes the sweetest of all sugars occurs naturally in fruits and vegetables
fructose: candies-jellies-and jams
a monosaccharide containing 6 carbons that can be converted into glucose in the body. in foods and living systems, galactose usually is joined with other monosaccharides
galactose
a common monosaccharide containing 6 carbons that is present in the blood, also known as dextrose or blood sugar. it is a component of the disaccharides sucrose, lactose, and maltose and various complex carbohydrates
glucose
the most abundant simple carbohydrate unit in nature supplies energy to cells the only fuel used by the brain
glucose
a very large, highly branched polysaccharide composed of multiple glucose units. sometimes called animal starch, glycogen is the primary storage form of glucose in animals
glycogen
a starch that is not digested
resistant starch
sugars composed of a single sugar molecule or two joined sugar molecules
simple carbohydrates
the major storage form of carbohydrate in plants; starch is composed of long chains of glucose molecules in a straight or branching arrangement
starch
a disaccharide composed of one molecule and one molecule of fructose joined together. also known as table sugar
sucrose
derivative of monosaccharides Ex. used as nutritive sweeteners compounds formed from monosaccharides by replacing a hydrogen atom with a hydroxyl group
sugar alcohols
a branched chain polysaccharide composed of glucose units
amylopectin
a straight chain polysaccharide composed of glucose units
amylose
organic compounds that contain carbon, hydrogen and oxygen
carbohydrates
chans of more than two monosaccharides. may be oligosaccharides or polysaccharides
complex carbohydrates
in chemistry s reaction in which a covalent bond is formed between two molecules by removal of a water molecule
condensation
a disaccharide composed of glucose and galactose; also called milk sugar because it is the major sugar in milk and dairy products
lactose
a disaccharide composed of two glucose molecules; sometimes called malt sugar. maltose seldom occurs naturally in foods but is formed whenever long molecules of starch break down
maltose
the single sugars any sugars that are not broken down further during digestion
monosaccharides: glucose-fructose-and galactose
short carbohydrate chains composed of 3 to 10 sugar molecules
oligosaccharides
single sugar molecules containing five carbon atoms Ex. RNA, DNA, part of the dietary fiber component of food
pentoses
long carbohydrate chains composed of more than 10 sugar molecules. polysaccharides can be straight or branched
polysaccharides