NHM 101 1nd Edition Lecture 9 Outline of Last Lecture I Secretions of Digestion Outline of Current Lecture II Carbohydrates Current Lecture Carbohydrates Sugars Starches Fiber Carbohydrate Structure Carbohydrate Family o Monosaccharide Single sugar Simple carbohydrate o Disaccharide Pairs of monosaccharides Simple carbohydrate o Polysaccharide Large Chains of monosaccharides Complex carbohydrates Monosaccharides o Glucose o Fructose o Galactose o Differs in arrangement of atoms Glucose Energy source for all cells Primary energy source for body Carbohydrate is bodys primary source for energy 1 of 2 sugars in every disaccharide Polysaccharides made of glucose Mild sweet flavor These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute 6 sided ring Fructose Sweetest monosaccharide Occurs naturally in fruits and honey 5 sided ring Galactose Does not have sweet flavor 6 sided ring Position of hydroxyl group differs from glucose Disaccharide o Maltose glucose glucose Produced whenever starch breaks down o Sucrose glucose fructose Sweetest o Lactose glucose galactose Carbohydrate in milk milk sugar Contributes half of energy in milk Hydrolysis o Chemical reaction breaks down a disaccharide into 2 monosaccharides o Molecule of water splits to provide hydrogen and OH o Commonly occurs in digestion Condensation o Chemical reaction that links monosaccharides o Hydroxyl group OH and a hydrogen atom combine to form water Polysaccharide o Glycogen o Starch o Fiber Glycogen Storage form of energy in body o 1 3 stored in liver o 2 3 stored in muscle cells Build of glucose units branched chains Food is not a good source of glycogen Starch Storage form of energy in plants Build of glucose units o Branched and unbranched chains Grains are best source of starch o Rice corn rye barley oats legumes and starchy vegetables Fiber Provides structure in stems trunks roots leaves and skins of plants thus found in all plant foods o Vegetable fruits whole grains legumes Build of monosaccharides and other carbohydrates derivatives o Bonds between fibers monosaccharides cannot be broken down by digestive enzymes Fibers pass through the body undigested Soluble Fibers o Dissolve in water viscous form gels and fermentable digested by bacteria in the colon o Oats barley legumes citrus fruits o Research shows they reduce cholesterol and glucose levels Insoluble fibers o Do not dissolve in water non viscous and less readily fermentable o Bran and vegetables o Promote bowl movements that alleviate constipation
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