HES 2823 1st Edition Lecture 2Outline of Last Lecture I. SyllabusII. Rectangularizing the Health CurveOutline of Current Lecture I. CarbohydratesA. MonosaccharidesB. DisaccharidesCurrent LectureI. Carbohydrates (CHO): carbon (C) and water (H20); organic compoundsA. Monosaccharides: buildings blocks of larger carbohydrates (monomers)1. Glucosea. Referred to as “blood sugar” informally because of its presence in bloodb. Not often found in food but occasionally in fruitc. Food labels refer to it as dextrosed. The suffix “-ose” is used for most carbohydrates2. Fructosea. Also called fruit sugar because of its presence in fruit, exceeding the presence of glucose in fruitb. The sweetest CHO as it is almost twice as sweet as sucrose – glucose is less sweet than fructoseSugar Sweetness Rating (rating is based on arbitrary values to give a basic idea of sweetness levels)Fructose 170Sucrose 100Glucose 70c. CHO comprising in high fructose corn syrup3. GalactoseThese 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.a. Not found in food as a monosaccharide as it acts primarily as a monomer to form larger CHOsB. Disaccharides: a combination of two monosaccharides1. Sucrose: glucose and fructosea. Referred to commonly as “table sugar”b. Sugars in general are a class of compound, all of which are monosaccharides or disaccharidesc. Present in cookies, cakes, candy, etc.d. Comes from sugarcane and sugar beets, which is an unusual source for CHOs2. Maltose: glucose and glucosea. Very uncommon in foodb. Produced from the digestion of starch3. Lactose: glucose and galactosea. Known as “milk sugar”b. Found in
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