Ch 3-Carbohydrates Notes Monosaccharides
... source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed. Carbohydrates are called simple or complex, depe ...
... source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed. Carbohydrates are called simple or complex, depe ...
Sweet Advice on Sugar Substitutes
... food manufacturers in foods and beverages such as candy, frozen desserts and ice cream products. Sugar alcohols aren’t “true” artificial sweeteners – they do provide small amounts of calories which may affect blood glucose (sugar) levels. Large amounts (more than 10 grams/day) can cause diarrhea, cr ...
... food manufacturers in foods and beverages such as candy, frozen desserts and ice cream products. Sugar alcohols aren’t “true” artificial sweeteners – they do provide small amounts of calories which may affect blood glucose (sugar) levels. Large amounts (more than 10 grams/day) can cause diarrhea, cr ...
Carbohydrates
... When writing D sugars: The lowest –OH group goes to the right, L-sugar the lowest –OH is on left Cyclic sugars: Cyclization by internal hemiacetal formation. Forms between C1 and C5. Haworth projections: Showing the ring sugars in a flat structure. Anomers: α and β anomers from Haworth (ring) struct ...
... When writing D sugars: The lowest –OH group goes to the right, L-sugar the lowest –OH is on left Cyclic sugars: Cyclization by internal hemiacetal formation. Forms between C1 and C5. Haworth projections: Showing the ring sugars in a flat structure. Anomers: α and β anomers from Haworth (ring) struct ...
Lab 5: Qualitative Analysis Test for Carbohydrates
... vitamins, minerals, and fibers. • Needs short time for digestion. • Complex are provide energy, vitamins, minerals and fibers such as rice and starchy vegetables' • Need longer time to digest ...
... vitamins, minerals, and fibers. • Needs short time for digestion. • Complex are provide energy, vitamins, minerals and fibers such as rice and starchy vegetables' • Need longer time to digest ...
A Closer Look at Sugar
... s that some sort of a secret code? There’s really no mystery. It’s simply the scientific code for a sugar molecule. This chemical compound is the most abundant, pure, organic substance in the world. ...
... s that some sort of a secret code? There’s really no mystery. It’s simply the scientific code for a sugar molecule. This chemical compound is the most abundant, pure, organic substance in the world. ...
Carbohydrates
... Building block molecules = sugars sugar - sugar - sugar - sugar - sugar sugar sugar sugar sugar sugar sugar sugar sugar ...
... Building block molecules = sugars sugar - sugar - sugar - sugar - sugar sugar sugar sugar sugar sugar sugar sugar sugar ...
Chapter 2 - CARBOHYDRATES
... Glucose – dextrose or blood sugar 1. Primary fuel for the body 2. Found in all disaccharides & polysaccharides ...
... Glucose – dextrose or blood sugar 1. Primary fuel for the body 2. Found in all disaccharides & polysaccharides ...
HL-04 Week 3, Spring 2016
... What’s Suppose to be on the Label – Product identity and net content – Nutrition facts and Ingredients – Name and address of responsible company and country of origin if imported ...
... What’s Suppose to be on the Label – Product identity and net content – Nutrition facts and Ingredients – Name and address of responsible company and country of origin if imported ...
sugars
... a further prefix defines the types of carbonyl group in the sugar: o aldo- (aldehyde) or o keto- (ketone) o for example glucose (shown below) is an "aldohexose" whereas fructose is a "ketohexose" ...
... a further prefix defines the types of carbonyl group in the sugar: o aldo- (aldehyde) or o keto- (ketone) o for example glucose (shown below) is an "aldohexose" whereas fructose is a "ketohexose" ...
Organic Compounds
... • Names for sugars usually end in -ose – glucose – fructose – sucrose – maltose ...
... • Names for sugars usually end in -ose – glucose – fructose – sucrose – maltose ...
BIOMOLECULES
... Putting monomers together to form polymers using chemical bonds. Involves the loss of a water molecule. Dehydration = loss of water Synthesis = put together ...
... Putting monomers together to form polymers using chemical bonds. Involves the loss of a water molecule. Dehydration = loss of water Synthesis = put together ...
sweeteners - The Evergreen State College
... Up to 300 times as sweet as table sugar derived from the leaves of subtropical shrubs that have been consumed by indigenous South Americans for centuries. no calories doesn't raise blood-sugar levels Doesn’t promote tooth decay FDA approved for food use in 2008 ...
... Up to 300 times as sweet as table sugar derived from the leaves of subtropical shrubs that have been consumed by indigenous South Americans for centuries. no calories doesn't raise blood-sugar levels Doesn’t promote tooth decay FDA approved for food use in 2008 ...
Carbohydrates PPT
... Classified by number of carbons 6C = hexose (glucose) 5C = pentose (ribose) 3C = triose (glyceraldehyde) H CH2OH H ...
... Classified by number of carbons 6C = hexose (glucose) 5C = pentose (ribose) 3C = triose (glyceraldehyde) H CH2OH H ...
Sugar alcohols – not sugar, not alcohol!
... ÿ Sugar alcohols are not sugar and not alcohol. They are carbohydrates that have a chemical structure similar to sugar and similar to alcohol – but are neither! ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, and xylitol sometimes called “polyols”. They can replace sugar, usually on a oneto- ...
... ÿ Sugar alcohols are not sugar and not alcohol. They are carbohydrates that have a chemical structure similar to sugar and similar to alcohol – but are neither! ÿ The sugar alcohols are, lactitol, mannitol, sorbitol, and xylitol sometimes called “polyols”. They can replace sugar, usually on a oneto- ...
Sugars and Sweeteners - Southern University Ag Center
... Belton, System President; Leon R. Tarver II, Chairman, Board of Supervisors. It is issued in furtherance of the Cooperative Extension Work Act of December 1971, and the Agricultural Research Program, in cooperation with the U.S. Department of Agriculture. All educational programs conducted by the So ...
... Belton, System President; Leon R. Tarver II, Chairman, Board of Supervisors. It is issued in furtherance of the Cooperative Extension Work Act of December 1971, and the Agricultural Research Program, in cooperation with the U.S. Department of Agriculture. All educational programs conducted by the So ...
Sugar: The Simplest of Carbohydrates
... All organic compounds that contain at least one –OH group Sugars are in this category because they have multiple –OH groups plus an oxygen atom with a double bond. Explains the high caloric content of most alcoholic beverages. ...
... All organic compounds that contain at least one –OH group Sugars are in this category because they have multiple –OH groups plus an oxygen atom with a double bond. Explains the high caloric content of most alcoholic beverages. ...
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.