DRAFT Carbohydrate and its functional
... carbohydrate, monosaccharides, disaccharides and polysaccharides. • To identify the different carbohydrate in foods, i.e. sugar, starch and fibre. • To recognise the functional properties of carbohydrate in food. ...
... carbohydrate, monosaccharides, disaccharides and polysaccharides. • To identify the different carbohydrate in foods, i.e. sugar, starch and fibre. • To recognise the functional properties of carbohydrate in food. ...
Document
... 2. Why these 16? 3. 5 compounds a. water b. carbohydrates c. lipids d. proteins e. nucleic acids 4. common properties of biological molecules: 5.1 a. linear polymers b. dehydration synthesis/hydrolysis c. covalent bonds – primary structure d. weak bonds -3D shape C. Intro to Organic Chemistry ...
... 2. Why these 16? 3. 5 compounds a. water b. carbohydrates c. lipids d. proteins e. nucleic acids 4. common properties of biological molecules: 5.1 a. linear polymers b. dehydration synthesis/hydrolysis c. covalent bonds – primary structure d. weak bonds -3D shape C. Intro to Organic Chemistry ...
Carbohydrates
... Carbohydrates are designated as D- or L- according to the stereochemistry of the highest numbered chiral carbon of the Fischer projection. If the hydroxyl group of the highest numbered chiral carbon is pointing to the right, the sugar is designated as D (Dextro: Latin for on the right side). If the ...
... Carbohydrates are designated as D- or L- according to the stereochemistry of the highest numbered chiral carbon of the Fischer projection. If the hydroxyl group of the highest numbered chiral carbon is pointing to the right, the sugar is designated as D (Dextro: Latin for on the right side). If the ...
Carbohydrates - HCC Learning Web
... 1. These sugars are made from only three elements of the periodic table. Name them. ...
... 1. These sugars are made from only three elements of the periodic table. Name them. ...
CARBOHYDRATES Student worksheet
... Amylopectin chains branch approximately every 20 – 25 saccharide units. Amylopectin is the more common form of starch found in plants. Animals store energy in the muscles and liver as glycogen. This molecule is more highly branched than amylopectin. For longer-term storage, animals convert the food ...
... Amylopectin chains branch approximately every 20 – 25 saccharide units. Amylopectin is the more common form of starch found in plants. Animals store energy in the muscles and liver as glycogen. This molecule is more highly branched than amylopectin. For longer-term storage, animals convert the food ...
Chapter 4 – Carbohydrates
... Chapter 4 – Carbohydrates * Carbohydrates are the body’s preferred energy source Carbohydrates provide calories per gram SIMPLE CARBOHYDRATES: Monosaccharides (Single Sugars) 1. Glucose - energy source for all the body’s cells 2. Fructose - found naturally in fruit and honey 3. Galactose - part of ...
... Chapter 4 – Carbohydrates * Carbohydrates are the body’s preferred energy source Carbohydrates provide calories per gram SIMPLE CARBOHYDRATES: Monosaccharides (Single Sugars) 1. Glucose - energy source for all the body’s cells 2. Fructose - found naturally in fruit and honey 3. Galactose - part of ...
Functions of carbohydrates
... structural framework of RNA and DNA structural elements in the cell walls of bacteria and plants linked to many proteins and lipids ...
... structural framework of RNA and DNA structural elements in the cell walls of bacteria and plants linked to many proteins and lipids ...
Sugars, Starches, and Fibers Are All Carbohydrates
... locust bean gum, xanthan gum, and gum tragacanth. Agar, carrageenan, and alginates, which come from seaweeds, are also used as thickeners and stabilizers (Figure 4.9). Pectins and gums are also used in reduced-fat products to mimic the texture of fat. ...
... locust bean gum, xanthan gum, and gum tragacanth. Agar, carrageenan, and alginates, which come from seaweeds, are also used as thickeners and stabilizers (Figure 4.9). Pectins and gums are also used in reduced-fat products to mimic the texture of fat. ...
Biochemistry 4. Carbohydrates
... • Structural: same chemical formula but differ in the order they are covalently bonded • Geometric (diastereomers): have same chemical formula but differ in the way they are arranged on either side of double bond or ring. • Optical: (enantiomers):same chemical formula but the arrangement around the ...
... • Structural: same chemical formula but differ in the order they are covalently bonded • Geometric (diastereomers): have same chemical formula but differ in the way they are arranged on either side of double bond or ring. • Optical: (enantiomers):same chemical formula but the arrangement around the ...
Camp 1
... • The carbonyl group of a monosaccharide can be reduced to an hydroxyl group by a variety of reducing agents, such as NaBH4 • reduction of the C=O group of a monosaccharide gives a ...
... • The carbonyl group of a monosaccharide can be reduced to an hydroxyl group by a variety of reducing agents, such as NaBH4 • reduction of the C=O group of a monosaccharide gives a ...
Application report: Environmental sugar analysis
... looking for the culprit, the usual suspects are traffic and industry, but residential wood burning used for heating, too, has been linked to high fine dust values2. The tracer levoglucosan (Figure 5) is often determined in order to detect wood combustion. Figure 6 shows the determination of a standa ...
... looking for the culprit, the usual suspects are traffic and industry, but residential wood burning used for heating, too, has been linked to high fine dust values2. The tracer levoglucosan (Figure 5) is often determined in order to detect wood combustion. Figure 6 shows the determination of a standa ...
Sugar
... known as aldoses, and those with a ketone group are known as ketoses. Many sugars occur in a chain as well as in a ring structure and in solution it is possible to have an equilibrium between these two forms. ...
... known as aldoses, and those with a ketone group are known as ketoses. Many sugars occur in a chain as well as in a ring structure and in solution it is possible to have an equilibrium between these two forms. ...
Carbohydrates
... walls. It is a polymer of -D-glucose and forms a very strong fiber, which is excellent building material in plants. Cows and other ruminants have enzymes that break down cellulose. In humans it is primarily bulk or roughage. Chitin is a structural polysaccharide found in the exoskeletons of some in ...
... walls. It is a polymer of -D-glucose and forms a very strong fiber, which is excellent building material in plants. Cows and other ruminants have enzymes that break down cellulose. In humans it is primarily bulk or roughage. Chitin is a structural polysaccharide found in the exoskeletons of some in ...
Carbohydrates
... structure when the —OH on C5 reacts with the ketone on C2 Result is 5-atom ring Anomeric carbon is C2 CH2OH C O ...
... structure when the —OH on C5 reacts with the ketone on C2 Result is 5-atom ring Anomeric carbon is C2 CH2OH C O ...
Chapter 17_CHEM 131
... • If both D and L forms are found in nature, they are rarely found together in the same biological system. ...
... • If both D and L forms are found in nature, they are rarely found together in the same biological system. ...
Functional Groups and Biomolecules
... molecule chemically joins with another glucose molecule, a double sugar known as maltose is formed. When a glucose molecule joins with a fructose molecule, a different double sugar called sucrose is produc ...
... molecule chemically joins with another glucose molecule, a double sugar known as maltose is formed. When a glucose molecule joins with a fructose molecule, a different double sugar called sucrose is produc ...
Carbohydrates
... enzymes in legumes (lens, beans..). Consummation of legumes should lead to a digestive problem (flatulence or diarrhoea). ...
... enzymes in legumes (lens, beans..). Consummation of legumes should lead to a digestive problem (flatulence or diarrhoea). ...
Carbohydrates
... enzymes in legumes (lens, beans..). Consummation of legumes should lead to a digestive problem (flatulence or diarrhoea). ...
... enzymes in legumes (lens, beans..). Consummation of legumes should lead to a digestive problem (flatulence or diarrhoea). ...
Carbohydrates I
... molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development. In food science and in many informal co ...
... molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development. In food science and in many informal co ...
complex carbohydrates
... Monosaccharides - one sugar molecule • Hexose = 6 carbons Glucose –cell energy Fructose - honey Galactose – milk • Pentose = 5 carbons Ribose - RNA Deoxyribose - DNA ...
... Monosaccharides - one sugar molecule • Hexose = 6 carbons Glucose –cell energy Fructose - honey Galactose – milk • Pentose = 5 carbons Ribose - RNA Deoxyribose - DNA ...
Carbohydrate
A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n). Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning ""sugar."" While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose and milk sugar is the disaccharide lactose (see illustration).Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts).