- Chautauqua Lake Central SD
... – Made up of only (C,H,O) – A single sugar molecule. – C:H:O ratio- 1:2:1 – Ex. glucose (C6H12O6), fructose (C6H12O6), galactose (C6H12O6), ...
... – Made up of only (C,H,O) – A single sugar molecule. – C:H:O ratio- 1:2:1 – Ex. glucose (C6H12O6), fructose (C6H12O6), galactose (C6H12O6), ...
Ch.20Pt.2_000
... nucleotides involved in DNA / RNA, energy carrying molecules (ADP & ATP), and chemical messengers (cAMP) ...
... nucleotides involved in DNA / RNA, energy carrying molecules (ADP & ATP), and chemical messengers (cAMP) ...
Carbohydrates structure and FunCTION
... The most abundant organic molecules in nature The empiric formula is (CH2O)n, “hydrates of carbon” Carbohydrates: provide important part of energy in diet Act as the storage form of energy in the body are structural component of cell membranes ...
... The most abundant organic molecules in nature The empiric formula is (CH2O)n, “hydrates of carbon” Carbohydrates: provide important part of energy in diet Act as the storage form of energy in the body are structural component of cell membranes ...
Carbohydrate chemistry
... Amylopectin is a branced polymer of a α D glucose with α 1,4 glycosidic linkages and with α 1,6 branching points that occur at intervals of approximately 25 to 30 α D glucose residues. Glucogen is a major storage form of carbohydrates in animals found mostly in liver and muscles . It is highly b ...
... Amylopectin is a branced polymer of a α D glucose with α 1,4 glycosidic linkages and with α 1,6 branching points that occur at intervals of approximately 25 to 30 α D glucose residues. Glucogen is a major storage form of carbohydrates in animals found mostly in liver and muscles . It is highly b ...
FOOD-CHEMISTRY-CARBOHYDRATES-BY-DR.
... • Polysaccharides can be either linear or branched. • The general scientific term for polysaccharides is glycans. • Homoglycan & Hetroglycan • Homoglycan: glycosyl units are of the same sugar type. Eg., Cellulose and Starch amylose (linear) * Starch amylopectin (branched) • Hetroglycan: ...
... • Polysaccharides can be either linear or branched. • The general scientific term for polysaccharides is glycans. • Homoglycan & Hetroglycan • Homoglycan: glycosyl units are of the same sugar type. Eg., Cellulose and Starch amylose (linear) * Starch amylopectin (branched) • Hetroglycan: ...
Unit 9 web
... • It is the only fuel for the brain and the Central nervous system (CNS) and supplies the E for basal metabolism • For continuous supply, a concentration of 0.06 to 0.11 weight % is maintained ...
... • It is the only fuel for the brain and the Central nervous system (CNS) and supplies the E for basal metabolism • For continuous supply, a concentration of 0.06 to 0.11 weight % is maintained ...
The structure of cellulose
... composed of 10 – 30% a-amylose and 70-90% amylopectin depending on the source ...
... composed of 10 – 30% a-amylose and 70-90% amylopectin depending on the source ...
bio98a_l11.ppt
... Many carbohydrates have more complex formulas & contain amino, phosphate, sulfate & other groups ...
... Many carbohydrates have more complex formulas & contain amino, phosphate, sulfate & other groups ...
Carbohydrates
... a. Aldose D family: triose – tetrose - pentose – hexose (Figure 23-3) b. Erythro and Threo: History as hydroxyl groups on same or opposite side of Fischer projection in tetroses (Section 23-4) c. D and L :History as Degradation to (+) or (-) glyceraldehyde respectively (for glyceraldehyde: D is R an ...
... a. Aldose D family: triose – tetrose - pentose – hexose (Figure 23-3) b. Erythro and Threo: History as hydroxyl groups on same or opposite side of Fischer projection in tetroses (Section 23-4) c. D and L :History as Degradation to (+) or (-) glyceraldehyde respectively (for glyceraldehyde: D is R an ...
carbon bonding
... You should eat _25 - 30__ grams of fiber a days. This will help keep you “__REGULAR___” along with other health benefits ...
... You should eat _25 - 30__ grams of fiber a days. This will help keep you “__REGULAR___” along with other health benefits ...
Polyols and Calories
... Polyols and Calories © by D. Eric Walters Sugar is important for more than just sweetness in many foods. For example, if you remove the sugar from a cake and replace the sweetness with a high potency sweetener, the cake will be flat and dense and dry--sugar normally provides bulk and holds moisture. ...
... Polyols and Calories © by D. Eric Walters Sugar is important for more than just sweetness in many foods. For example, if you remove the sugar from a cake and replace the sweetness with a high potency sweetener, the cake will be flat and dense and dry--sugar normally provides bulk and holds moisture. ...
CARBOHYDRATES
... People with diabetes must pay attention to the amount of all carbohydrates—sugars and starches—they consume. Because fructose does not require insulin, individuals with diabetes can ...
... People with diabetes must pay attention to the amount of all carbohydrates—sugars and starches—they consume. Because fructose does not require insulin, individuals with diabetes can ...
Carbohydrates
... optical activity changes from + to −. Fructose, which is sweeter than glucose or sucrose, can be isolated from this mix. • High fructose corn syrup is a mixture of fructose and glucose containing up to 90% fructose, produced by enzymatic hydrolysis/ isomerization of starch. • The sugar alcohol D-sor ...
... optical activity changes from + to −. Fructose, which is sweeter than glucose or sucrose, can be isolated from this mix. • High fructose corn syrup is a mixture of fructose and glucose containing up to 90% fructose, produced by enzymatic hydrolysis/ isomerization of starch. • The sugar alcohol D-sor ...
Chapter 2
... Examples of Disaccharides: glucose + glucose = maltose (malt sugar from barley) glucose + fructose = sucrose (table sugar) glucose + galactose = lactose (milk sugar) Polysaccharides – (polymers) most abundant of carbohydrates. includes, starches, glycogen, and cellulose. - macromolecule consisting ...
... Examples of Disaccharides: glucose + glucose = maltose (malt sugar from barley) glucose + fructose = sucrose (table sugar) glucose + galactose = lactose (milk sugar) Polysaccharides – (polymers) most abundant of carbohydrates. includes, starches, glycogen, and cellulose. - macromolecule consisting ...
5-Carbohydrates TEAM436
... ---------------------------------------The difference is only around one molecule( as shown in the figure- only one carbon has difference in the position of OH around it). Galactose and mannose are not epimers since their configuration differ around more than only one carbon atom ...
... ---------------------------------------The difference is only around one molecule( as shown in the figure- only one carbon has difference in the position of OH around it). Galactose and mannose are not epimers since their configuration differ around more than only one carbon atom ...
Chapter 20: Carboxylic Acids and Nitriles
... Current terminology: natural materials that contain many hydroxyls and other oxygen-containing groups ...
... Current terminology: natural materials that contain many hydroxyls and other oxygen-containing groups ...
Chapter 21
... The α-1,4-glycosidic linkages in amylose cause this polymer to form a left-handed helix. ...
... The α-1,4-glycosidic linkages in amylose cause this polymer to form a left-handed helix. ...
6.1 Types of Energy
... Important Disaccharides: Know These 3 A disaccharide consists of two monosaccharides. Monosaccharides ...
... Important Disaccharides: Know These 3 A disaccharide consists of two monosaccharides. Monosaccharides ...
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 ...
Lecture Resource ()
... The a-hydroxyaldehyde formed from HIO4 oxidation is further oxidized to formic acid and another aldehyde ...
... The a-hydroxyaldehyde formed from HIO4 oxidation is further oxidized to formic acid and another aldehyde ...
What Roles Do Carbohydrates Play In Vivo
... Carbohydrates Of the macromolecules that we will cover in this class, those involving carbohydrates are the most abundant in nature. Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refe ...
... Carbohydrates Of the macromolecules that we will cover in this class, those involving carbohydrates are the most abundant in nature. Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refe ...
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants, but are present in sufficient concentrations for efficient extraction only in sugarcane and sugar beet. Sugarcane refers to any of several species of giant grass in the genus Saccharum that have been cultivated in tropical climates in South Asia and Southeast Asia since ancient times. A great expansion in its production took place in the 18th century with the establishment of sugar plantations in the West Indies and Americas. This was the first time that sugar became available to the common people, who had previously had to rely on honey to sweeten foods. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available. Sugar production and trade have changed the course of human history in many ways, influencing the formation of colonies, the perpetuation of slavery, the transition to indentured labour, the migration of peoples, wars between sugar-trade–controlling nations in the 19th century, and the ethnic composition and political structure of the new world.The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day.Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, and tooth decay. Numerous studies have been undertaken to try to clarify the position, but with varying results, mainly because of the difficulty of finding populations for use as controls that do not consume or are largely free of any sugar consumption.