Quiz 2 Study Guide (Ch. 4) Carbohydrates

Alpha

Bonds between glucagon atoms ?

Chitin, Chitosan

Found in exoskeotons of crabs and lobsters {Non starch polysaccharides (not digested)}

Pectin

Gel-forming polysaccharides found in plants {Non starch polysaccharides (not digested)}

Cellulose

Grains, fruits, vegetables, and nuts, Insoluble {Non starch polysaccharides (not digested)}

oligosaccharides, 10

Human milk contains large amounts of the complex carbohydrate _______, which for breastfed infants, serve a function similar to dietary fiber in adults A. oligosaccharides B. polysaccharides C. starch D. amylose -Consist of 3- _____ sugar molecules

Monosaccharides and Disaccharides

Identify monosaccharides and disaccharides *_____________________Contains one sugar molecule and do not need to be broken down further during digestion; Contain 6 carbon atoms; Most Common in the Human Diet: Glucose, Fructose, Galactose *__________________: Consists of two monosaccharides chemically joined by a process called condensation; Not digested in the mouth; Most common in the Human diet: Maltose, Lactose, Sucrose

*Simple carbohydrates (sugars): Monosaccharides (Glucose, Fructose, Galactose), Disaccharides (Sucrose, Lactose, Maltose) *Complex carbohydrates (starches and fiber): Starch, glycogen and fiber

Identify the different simple carbohydrates and complex carbohydrates

*Lactose "milk sugar": Found in milk and dairy products *Sucrose "table sugar": Made from sugar cane and sugar beets

Identify the food sources of lactose and sucrose

Fruits and Vegetables with peel, Whole grains, High fiber cereal

Know at least 3 main food sources that are high in fiber

Formula: CH2O Carbs: 4 kcal per gram

Know the basic chemical formula for carbohydrate and how many kcals it provides per gram

•The structure of glucose and galactose look almost identical except for the reversal of the OH and H groups on one carbon atom. •The carbons and oxygen of fructose form a five-sided ring. *Maltose: glucose + glucose *Lactose: galactose + glucose *Fructose: sucrose + glucose

Know the difference between the chemical structure of glucose, galactose, maltose, lactose, sucrose, and fructose

•Provides a sweet flavor to food •Closely regulated by the body to ensure a constant fuel source (supplies energy to cells) •Only source of fuel used by the brain except in starvation •Storage as glycogen •Spare protein •Preventing ketosis

Know the functions of glucose in the body

*Begins in the mouth *When carbs enter the stomach, the acidity of stomach juices eventually halts the action of salivary amylase by denaturing it, causing the enzyme (a protein) to lose its shape and function. The denaturation stops carbohydrate digestion *Absorption takes place in small intestines

Know where carbohydrate digestion begins, where digestion slows, and where absorption takes place

Lactase

Know which enzyme is necessary for the digestion of carbohydrate in milk

Honey, Maple syrup

Know which foods are identified as natural sweeteners

Mostly found in sugar-free products (Sugarless gum, breath mints, candy)

Know which products normally have sorbitol added to them

Lignins

Makes up the woody parts of vegetables (carrots & broccoli), Insoluble {Non starch polysaccharides (not digested)}

Sucrose

Maple syrup is an example of what type of disaccharide?

Hemicelluloses

Mixed with cellulose in plant walls, Soluble {Non starch polysaccharides (not digested)}

True

Most carbohydrate digestion takes place in the small intestine

fiber

Nondigestable carbohydrates and lignins that are intact and intrinsic in plants A. glycogen B. starch C. polysaccharides D. fiber

Dextrose, Levulose, Table sugar

Recall the alternate names for glucose, fructose, and sucrose *Glucose: ______________ *Fructose: ________________ *Sucrose: ___________ _________

Condensation, Hydrolysis

Recall the process of condensation and hydrolysis *____________________: Joins 2 monosaccharides together while removing an H from one sugar molecule and an OH from the other to form water (H2O). *______________: Separates disaccharides into monosaccharides by adding a molecule of water to split the bond between the two sugar molecules, providing the H and OH groups necessary for the sugars to exists as monosaccharides (TAKES PLACE DURING DIGESTION)

*Insulin & Glucagon: Produced by the pancreas *Glucagon stored in the liver

Recall where insulin is produced and where glucagon is stored

•Taste sweet (not as sweet as sucrose); •Supply energy, but absorbed more slowly than sugar and are processed differently—body does not digest and absorb them fully, so they only provide about 2 kcal per gram •Derivatives of monosaccharides •Less likely to cause tooth decay (xylitol); Sweeten sugar-free products •Add bulk and texture; Retain moisture

Summarize absorption of sugar alcohols in the body

Insulin, Glucagon

Summarize what happens to insulin and glycogen in the body *__________ - released after elevations in blood glucose by the beta cells; stimulates cells to take up glucose from the blood. Stimulates liver and muscle cells to store glucose as glycogen. * ______________ - released after low blood glucose by the alpha cells; stimulates the breakdown of glycogen stores to release glucose in the bloodstream. Stimulates glucose synthesis from protein

To sweeten them

Summarize why food manufacturers use high fructose corn syrup in soft drinks

Mucilages

Thicken when mixed in water (psyllium) {Non starch polysaccharides (not digested)}

•High sugar intake •When bacteria in the mouth feed on sugars, they produce acids that eat away tooth enamel and dental structure, causing dental cavities • More likely to cause dental cavities: Foods that stick to the teeth, Longer a carb is in the mouth or the more frequently it is consumed

Understand the causes of dental cavities

•High fiber foods are more filling and offer a greater volume of food for fewer calories •Take longer to leave the stomach and attract water •Helpful in Type 2 Diabetes and Cardiovascular Disease

Understand why a high fiber diet can help promote weight loss and what it can do the body

To sweeten many foods, (Ex: soft drinks, fruit beverages such as lemonade, desserts, candies, jellies, and jams)

Understand why food manufactures use additives and identify which foods they are added to

Gums

Used in to thicken, stabilize, or add textures to foods, Soluble {Non starch polysaccharides (not digested)}

sucrose, maltose

When a food label lists sugar as an ingredient the term refers to ______________. Human milk tastes sweeter than cow's milk because it has a higher concentration of lactose. When digestive enzymes break down starch in the mouth, a sweet taste is sensed. This sweet taste can be attributed to ___________.

corn syrup

Which of the following sweeteners is most likely to contribute to tooth decay? A. saccharin B. acesulfame K C. cyclamates D. corn syrup