NHM 101 1nd Edition Lecture 9 Outline of Last Lecture I. Secretions of Digestion Outline of Current Lecture II. Carbohydrates Current LectureCarbohydrates Sugars, Starches, FiberCarbohydrate Structure- Carbohydrate Family:o Monosaccharide Single sugar Simple carbohydrateo Disaccharide Pairs of monosaccharides Simple carbohydrateo Polysaccharide Large Chains of monosaccharides Complex carbohydrates - Monosaccharideso Glucose o Fructoseo Galactoseo 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 flavorThese 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 downo Sucrose glucose + fructose Sweetesto Lactose glucose + galactose Carbohydrate in milk milk sugar Contributes half of energy in milk- Hydrolysiso Chemical reaction breaks down a disaccharide into 2 monosaccharideso Molecule of water splits to provide hydrogen and OHo Commonly occurs in digestion- Condensationo Chemical reaction that links monosaccharides o Hydroxyl group (OH) and a hydrogen atom combine to form water - Polysaccharideo Glycogeno Starcho Fiber Glycogen:- Storage form of energy in bodyo 1/3 stored in livero 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 unitso Branched and unbranched chains- Grains are best source of starcho 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 foodso Vegetable, fruits, whole grains, legumes - Build of monosaccharides and other carbohydrates derivativeso 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 fruitso Research shows they reduce cholesterol and glucose levels- Insoluble fibers o Do not dissolve in water, non-viscous, and less readily fermentableo Bran and vegetableso Promote bowl movements that alleviate
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