Current LectureSugarRefers to many groups of carbohydratesMonosaccharides (Glucose, Fructose, Galactose)Disaccharides (Sucrose, Lactose, Maltose)Oligosaccharides and PolysaccharidesMonosaccharidesthe most simplest form of sugar/carbohydrates; therefore they cannot be broken down to simpler sugars by hydrolysis(often referred to as “simple sugars”)GlucoseGlucose is the basic source of energy for organisms (plants and animals).It is produced by photosynthesis and is consumed by animalsProvides approximately 3.75 kilocalories (16 kilojoules) of food energy per gramPrimary source of energy for the brain and influences psychological processes such as self controlDisaccharides: formed when two monosaccharides are joined together and a molecule of water is removedGlucose + fructose = sucroseChains of glucose can form starch (the storage for in plants).Can also form glycogen (one storage for in animals) – not going to be tested onTo varying degrees, mono- and disaccharides taste sweet to usSugarRelative SweetnessFructose120Sucrose100High Fructose Corn Syrup80-90Glucose70Maltose45Lactose40Why is sugar sweet? Why do we like it?Source of energy— It’s a reward for eating those things that supply our basic needsSugar from starch takes longer to reach bloodstreamSimple sugars quickly raise blood gludose concentrationsLeads to an immediate feeling of satiation**The desire for sweet tastes is innate, and probably reflects the value of consuming high energy foodWhere do we get sugar?Sugarcane (Saccharum officinarum)Sugarcane is native to south and south east AsiaAbout 30 species of sugarcane that occur naturallyLarge (up to 10 meters tall) tropical grassCultivated in India by around 3000 BCEExtraction of purified sugar stared in India by at least 350 ADStores large amounts of sugar in the form of sucroseMainly accumulates in the internodesSucrose concentrations reach 15% or more in sap.Processing sugarcaneCrush the stems to extract the sapBoil the sap to remove waterSeparate the sugar crystals from impurities and molassesApprox. how many pounds of sugar are consumed per person per year in the US? 150lbHistoryIn 1493, Columbus took sugarcane to Hispaniola (the Dominican Republic)Over the next 400 years Spanish, Portuguese, French and British Caribbean colonies supply most of Europe’s sugar.Initially, the labor for sugar production came form the indigenous Carib or Taino peoples, along with some impressed labor from EuropeTo solve this labor shortage, sugar producers imported slave labor from west AfricaBetween 1500 and approx. 1807, estimates are that 11-15 million Africans were taken from west AfricaThe vast majority of these were enslaved for sugar production in the CaribbeanThe British became the dominant traders in slaves and sugar during this period.Sugar slavery was particularly brutal10% (low estimate) of slaves died each year and were replaced with new imports from Africa.Malnutrition and starvation reduced populations dramaticallyHobhouse (2005) estimates that the lifetime output of 1 slave was 0.5 - 2 tons of sugar, or enough for about 100 - 200 people for one year.So why was sugar slavery so brutal?It was very profitableDemand for sugar was increasingThe Triangle tradeIt occurred in isolationFar away that where everything was soldOn islands where growers formed their own governing agencies, instead of where a European governor was in charge, conditions were more brutalOn islands where sugar production and producers dominated the economy, slave were created more poorly than on other islands where economies existed“Unskilled labor”This enables brutal treatment, which doesn’t work when skill or decision-making are needed.What ended the British slave trade?AbolitionistsStarted a movement in 1787In 1807 Great Britain prohibited the slave tradeEmancipation did not occur until 1834EconomicsSlaves became increasingly expensive because of depopulation in AfricaTechnological improvements (stem power) could replace slave labor (though steam could have done this much earlier).Continued reduction in price with increasing supplyCompetition with sugar beetsAGRI 116 1nd Edition Lecture 15 Outline of Last Lecture II. Coffee by the NumbersIII. BiologyIV. Shade Grown vs. Sun Grown CoffeeV. Health Benefits (if time allows)Outline of Current Lecture VI. Chemistry/Biology of SugarVII. Sugarcane: History, Biology, involvement in triangle trade/slaveryCurrent Lecture Sugar  Refers to many groups of carbohydrates- Monosaccharides (Glucose, Fructose, Galactose)- Disaccharides (Sucrose, Lactose, Maltose)- Oligosaccharides and Polysaccharides Monosaccharides- the most simplest form of sugar/carbohydrates; therefore they cannot be broken down to simpler sugars by hydrolysis- (often referred to as “simple sugars”)Glucoseo Glucose is the basic source of energy for organisms (plants and animals).o It is produced by photosynthesis and is consumed by animalsThese 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.o Provides approximately 3.75 kilocalories (16 kilojoules) of food energy per gramo Primary source of energy for the brain and influences psychological processessuch as self control Disaccharides: formed when two monosaccharides are joined together and a molecule of water is removed  Glucose + fructose = sucrose Chains of glucose can form starch (the storage for in plants).- Can also form glycogen (one storage for in animals) – not going to be tested onTo varying degrees, mono- and disaccharides taste sweet to usSugar Relative SweetnessFructose 120Sucrose 100High Fructose Corn Syrup 80-90Glucose 70Maltose 45Lactose 40 Why is sugar sweet? Why do we like it?- Source of energy— It’s a reward for eating those things that supply our basic needs- Sugar from starch takes longer to reach bloodstream- Simple sugars quickly raise blood gludose concentrationso Leads to an immediate feeling of satiation **The desire for sweet tastes is innate, and probably reflects the value of consuming high energy food Where do we get sugar? Sugarcane (Saccharum officinarum)- Sugarcane is native to south and south east Asia- About 30 species of sugarcane that occur naturally- Large (up to 10 meters tall) tropical grass- Cultivated in India by around 3000 BCEo Extraction of purified sugar stared in India by at least 350 AD- Stores