New version page

UWEC BIOL 196 - Carbohydrates

Type: Lecture Note
Pages: 3

This preview shows page 1 out of 3 pages.

View Full Document
View Full Document

End of preview. Want to read all 3 pages?

Upload your study docs or become a GradeBuddy member to access this document.

View Full Document
Unformatted text preview:

BIO 196 1st Edition Lecture 12 Outline of Last Lecture I. Vitamin A deficiencyII. Iodine deficiencyIII. Traditional causes of world hungerIV. FamiliesV. Consumption of wealthier countriesVI. Potential solutionsOutline of Current Lecture I. CarbohydratesII. Classification of carbsIII. Monosaccharides: IV. Corn syrup v. high fructose corn syrupV. FructoseVI. Visceral fatVII. 3rd monosaccharide VIII. DisaccharidesIX. Polysaccharides Current LectureI. CarbohydratesThese 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. Nutrient produced mostly by plants from CO2, H2O (in the presence of solar energy)b. C6H12O6 is glucosec. The only animal source of carbs is milkII. Classification of carbsa. Simple sugars/carbs: mono, disaccharidesb. Complex carbs: 2 or more sugarsIII. Monosaccharides: a. Hexoses; 6 carbons in them: ex- glucoseb. Blood sugar, honey, fruits, vegetables, breakdown production of starchc. Fructose: fruit, honey, high fructose corn syrupIV. Corn syrup v. high fructose corn syrupa. Corn syrup: syrup made from corn; basically glucose syrupb. High fructose corn syrup: corn syrup is used, but some is converted to fructose, because fructose tastes sweeterV. Fructosea. the one carb that can be easily converted to fat (triglyceride)b. Glucose, glycogen, lactic acidc. Metabolized in liverd. Increases serum triglycerides- in somee. HFCS makes up 9% of daily kcals!f. Sucrose is real table sugar *And one is not better than the other!!*VI. Visceral fata. Deep abdominal fatb. Not certain, but a study found it is linked to Type 2 diabetes, CVD, high blood pressureVII. 3rd monosaccharidea. Galactose-in yogurt because the bacteria breaks down lactoseb. And glucose are 6 sided structures; fructose 5 sidedVIII. Disaccharidesa. 2 monosaccharidesb. Condensation reactions; glycosidic bondi. Maltose: 2 glucoses; breakdown production of starchii. Sucrose: 1 glucose + 1 fructose; sugar; doesn’t’ matter what kind (brown, powdered, etc.)iii. Lactose: 1 glucose + 1 galactose; cow’s milkIX. Polysaccharidesa. 10 or more monosaccharidesb. Types: i. Starch (storage in plants)ii. Glycogen: storage in animalsiii. Dietary fiber: not used for


View Full Document
Loading Unlocking...
Login

Join to view Carbohydrates and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Carbohydrates and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?