Carbohydrates
1. Introduction
Carbohydrates are one of the three micronutrients in our daily diet (fat and protein being the others).They exist in many forms and mainly found in starchy foods such as bread , pasta and rice as well as in some beverages, e.g fruit juices and sugar sweetened drinks . Carbohydrates represent the most important source of energy for the body and are vital for balance d diet. Progress in scientific research has showed divers functions of carbohydrates in body and their function in the promotion of good health.
2. What are carbohydrates?
The building block of carbohydrates are sugar and they can be combined on how many sugar units are combined in one molecule. Glucose , fructose , maltose are examples among the
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Sucrose or table sugar (a disaccharide) is a common example of a simple carbohydrate. Complex carbohydrates contain three or more sugar units linked in a chain, with most containing hundreds to thousands of sugar units. They are digested by enzymes to release the simple sugars. Starch, for example, is a polymer of glucose units and is typically broken down to glucose. Cellulose is also a polymer of glucose but it cannot be digested by most organisms.
Doctors and scientists aonce believed that eating complex carbohydrates instead of sugar would help maintain lower blood pressure. Numerous studies suggest that both sugar and starches produce an unpredictable range of glycemic and insulinemic responses. While other studies reveal that many complex carbohydrates such as those found in bread, rice, and potatoes have glycemic indices similar to or higher than simple carbohydrates
such as sucrose.
Sucrose, for example, has a glycemic index lower than expected because the sucrose molecule is half fructose, which has little effect on blood
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Fluctuation in healthy glucose levels (fasting person: 40 and 80mg per decilitre of blood; shortly after a meal approximately 140mg per decilitre of blood) will lead to trouble in carrying out life processes or can cease to function completely at extreme levels. Respiratory system (needed to create energy for all body functions) is affected by fluctuation of glucose levels. We would not be able to survive without glucoregulation because it is one of the factors considered in a cells optimum environment. This is why an efficient homeostatic control mechanism that moderates blood glucose is needed to survive. High glucose levels diluted in the blood stream can be toxic and harmful, and low glucose levels inhibit the effective functioning of life
The supply of glucose to the brain and immune system is important as competitors constantly rely on instantaneous decision making to ensure they make effective strategic moves. Glucagon is the hormone which ultimately increases blood glucose concentration by breaking down stored glycogen in muscle and fat cells, increasing the breakdown of fats and increasing liver glucose production. Each of these effects lead to an increased amount of glucose present in the bloodstream, meaning more energy for body cells. When the level of glucose in the bloodstream drops, more glucose is required in order to provide ATP for energy. The secretion of insulin by beta cells is inhibited
Dionna Johnson~ Chapter 2 Paper Monosaccharides are the simplest form of carbohydrates, and they're the simplest form of sugar also. Monosaccharides are the main block of complex carbohydrates, such as disaccharides and polysaccharides. They appear in a crystal-like substance, and can dissolve in water. Molasses has a high content of the monosaccharides. Yogurt contains monosaccharide galactose, cherries contain monosaccharide fructose.
Moreover, carbohydrates provide energy to our body, which permits us t perform our daily activities. In short, the proportions regarding macronutrients are appropriate
When you consume carbs, lipids, proteins, and nucleic acids, your body breaks them down and uses the
42.polysaccharide- A type of macromolecule that consists of chains of monosaccharides, which is formed by dehydration reactions. 43.primary structure- A polypeptide chain that contains the protein’s amino acid sequence.
However, they are generally produced by hydrogenating sugars, which provides similarities in molecular structure though sugar alcohols do not have the same cyclohexane rings present within their formations, unlike carbohydrates such as glucose and lactose (“What Is Sugar Alcohol,” 2015, para. 4). An inquisitive mind may aspire to divulge what percentage of chewing gum is actually composed of sugar. Students within Serenity Smith’s chemistry class recently discovered how to deduce material composition and was subsequently assigned with this very task. By testing various brands of chewing gum, it is easily conjecturable that the makeup of sugar would account for different percentages among the different gums (Bubble Gum “A Real Sugar High,” n.a., p. 1). To fully comprehend this concept, it is essential to understand the fundamentals of sugar alcohols.
Testing for the Presence of Macromolecules in McDonald’s Happy Meals Clayton Wagoner MST Biology White 4 duPont Manual High School Introduction Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.
Yes, hypoglycemia (low sugar) is a disease that has a considerable impact on quality of life of the patient. It affects negatively human relations. It ruins your business performance. It may be easily resolved by following a nutrition program consisting of six meals to eat frequently and high-fiber foods. It would be beneficial to consume regular meals in the morning, noon and evening and snacks such as sandwiches made with whole-wheat bread between meals and drink one glass of milk or eating whole-bread biscuits before going to sleep.
11. Explain how certain amounts and types of food can affect hunger and satiation. (max. 2 marks) The type of macronutrient a person consumes affects hunger and satiation, for instance, proteins have the strongest effects of satiation compared to carbohydrates and fats. Also, solid products that are rich in water and fibre have greater satiety values rather than those that don’t contain these characteristics.
A few are Maltodextrin, Xanthan Gum, High Fructose Corn Syrup, Glucose, Sucrose, Dextrose, Cane Sugar, Brown Sugar, Table sugar, and Sorghum Syrup,and many more. In addition to that, in a survey I did ___% couldn’t even name 5 different names for sugar. So this proves how we don’t know what we are eating and we don’t care about what it is. What Are The Effects Of Being Obese? Who really cares about being fat, I’ll get made fun of so what?!
Sugar (C12H22O11) is known as sucrose, a combination of fructose and glucose. It is a carbohydrate that contains 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen. Sugar molecules arrange themselves into sugar crystals. Sugar can also cause freezing point depression and lowers the freezing point of water the same way salt does. It isn 't generally used on roads because it is more costly than salt.
The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a
Chapter 1 – What is the Ketogenic Diet? For many people, the world of dieting is one that they aren’t a huge fan of – after all, who wants to be told that they look awful? The simple answer is nobody! To get around this deep and troubling problem, it always helps to know what you are dealing with and when you are taking on these problems along the way.
Cellulose is the most abundant component on earth. The cellulose molecule is a linear unbranched homopolysaccharide. Glucose residues have the beta configuration, so they are linked by (beta1 4) glycosidic bonds.
Unsaturated fat means there is at least one double bond in the fatty acid chain most common in nuts. Vitamins are substances need by the body. Vitamins can not be made in the body they have to be eaten in food or supplements. There are thirteen vitamins. Minerals are similar to vitamins you have to eat them together them.