CH 2 OH
... GAGs present in proteoglycans are polyanions (highly negatively charged due to the presence of the carboxyl and /or sulfate groups) and can bind greatly with cations like Na+ and K+, which attract water by osmotic pressure into the extracellular matrix producing its swelling. Both characters off ...
... GAGs present in proteoglycans are polyanions (highly negatively charged due to the presence of the carboxyl and /or sulfate groups) and can bind greatly with cations like Na+ and K+, which attract water by osmotic pressure into the extracellular matrix producing its swelling. Both characters off ...
$doc.title
... • Key component of food sources: sugars, flour, vegetable fiber • Contain OH groups on most carbons in linear chains or in rings ...
... • Key component of food sources: sugars, flour, vegetable fiber • Contain OH groups on most carbons in linear chains or in rings ...
Document
... • They are the basic constituents of many foods representing a large portion of the total intake of nutrients in human diet (40-75% of the daily energy intake). • Also non digestible carbohydrates are important in a balanced daily diet. • Carbs have other important functions in foods (beyond the ene ...
... • They are the basic constituents of many foods representing a large portion of the total intake of nutrients in human diet (40-75% of the daily energy intake). • Also non digestible carbohydrates are important in a balanced daily diet. • Carbs have other important functions in foods (beyond the ene ...
Lab 4 - Chemical Analysis of Organic
... Benedict’s Reagent • copper is reduced by the sugar to form copper oxide (red, insoluble) – color denotes amount of reaction (i.e. approximate amount of reducing sugar) – green - 0.5% sugar • many dissacharides produce this color ...
... Benedict’s Reagent • copper is reduced by the sugar to form copper oxide (red, insoluble) – color denotes amount of reaction (i.e. approximate amount of reducing sugar) – green - 0.5% sugar • many dissacharides produce this color ...
Reactions of Monosaccharides Monosaccharides
... The carbon chain of an aldose can be increased by one carbon in a Kiliani–Fischer synthesis ...
... The carbon chain of an aldose can be increased by one carbon in a Kiliani–Fischer synthesis ...
Document
... • Lactose is formed by joining b-D-galactose to a-D-glucose to give a b-1,4-glycoside • Lactose is milk sugar – For use as an energy source, must be hydrolyzed to glucose and galactose – Lactose intolerance results from lack of lactase to hydrolyze the glycosidic link of lactose ...
... • Lactose is formed by joining b-D-galactose to a-D-glucose to give a b-1,4-glycoside • Lactose is milk sugar – For use as an energy source, must be hydrolyzed to glucose and galactose – Lactose intolerance results from lack of lactase to hydrolyze the glycosidic link of lactose ...
Carbohydrates Coloring
... 2. What are 3 other functions of carbohydrates? 3. What do plants make for short term energy storage? 4. What do all carbohydrates have at the end of their name? The monomer of a carbohydrate is called a ___________________________ ...
... 2. What are 3 other functions of carbohydrates? 3. What do plants make for short term energy storage? 4. What do all carbohydrates have at the end of their name? The monomer of a carbohydrate is called a ___________________________ ...
Carbohydrates: Simple Sugars and Complex Chains
... Carbohydrates Capture Energy from the Sun • Carbohydrates include sugars, starches, and fibers • Major food sources: ____________________ – Produced during photosynthesis ...
... Carbohydrates Capture Energy from the Sun • Carbohydrates include sugars, starches, and fibers • Major food sources: ____________________ – Produced during photosynthesis ...
Polysaccharides
... is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides also dissolve in water, taste sweet and are called sugars. There are two basic t ...
... is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides also dissolve in water, taste sweet and are called sugars. There are two basic t ...
No Slide Title - Resource Sites
... • Identify foods that are a significant sources of fiber • List fiber recommendations • Discuss health related effects of CHO in lactose intolerance, diabetes, GI health, obesity, heart disease • Describe how to increase fiber in the diet • Define whole grains ...
... • Identify foods that are a significant sources of fiber • List fiber recommendations • Discuss health related effects of CHO in lactose intolerance, diabetes, GI health, obesity, heart disease • Describe how to increase fiber in the diet • Define whole grains ...
Chapter 25 Biomolecules: Carbohydrates
... • Carbohydrate (Oligosaccharide, Polysaccharide): two or more simple sugars connected as acetals • Sucrose: disaccharide of two monosaccharides (glucose linked to fructose) • Cellulose: polysaccharide of several thousand glucose units connected by acetal linkages ...
... • Carbohydrate (Oligosaccharide, Polysaccharide): two or more simple sugars connected as acetals • Sucrose: disaccharide of two monosaccharides (glucose linked to fructose) • Cellulose: polysaccharide of several thousand glucose units connected by acetal linkages ...
Macromolecules
... Disaccharide – 2 monosaccharides (complex sugars - sucrose) Polysaccharide – many monosaccharides (starch, cellulose) Names end in -ose ...
... Disaccharide – 2 monosaccharides (complex sugars - sucrose) Polysaccharide – many monosaccharides (starch, cellulose) Names end in -ose ...
File
... b. Beta: anomeric R group is in the equatorial position 8. Understand the anomeric effect and its M.O. basis: a. Anomeric effect: overlap between the ring Oxygen’s lone pair bonding orbital and the Carbon/Oxygen antibonding orbital b. MO theory: theory that descirbes the area an electron will occup ...
... b. Beta: anomeric R group is in the equatorial position 8. Understand the anomeric effect and its M.O. basis: a. Anomeric effect: overlap between the ring Oxygen’s lone pair bonding orbital and the Carbon/Oxygen antibonding orbital b. MO theory: theory that descirbes the area an electron will occup ...
CHO_structure_and_function,_2010
... To understand the main role of carbohydrates in providing and storing of energy To understand the structure and function of glycosaminoglycans ...
... To understand the main role of carbohydrates in providing and storing of energy To understand the structure and function of glycosaminoglycans ...
Carbohydrate chemistry
... Amylopectin is a branched 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. Glycogen is a major storage form of carbohydrates in animals found mostly in liver and muscles . It is highly ...
... Amylopectin is a branched 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. Glycogen is a major storage form of carbohydrates in animals found mostly in liver and muscles . It is highly ...
Chapter 3 – The Carbohydrates: Sugar, Starch, and Fiber
... The primary role of carbohydrates is to provide the body with energy (calories), and for certain body systems (for example, the brain and the nervous system), carbohydrates are the preferred energy source. At least half our food energy is derived from carbohydrate, principally from starch but also f ...
... The primary role of carbohydrates is to provide the body with energy (calories), and for certain body systems (for example, the brain and the nervous system), carbohydrates are the preferred energy source. At least half our food energy is derived from carbohydrate, principally from starch but also f ...
week 4_carbohydrates
... DEOXYSUGARS ◦ monosaccharides in which an - H has replaced an – OH group ◦ Important sugars: L-fucose (formed from D-mannose by reduction reactions) and 2-deoxy-D-ribose ◦ L-fucose – found among carbohydrate components of glycoproteins, such as those of the ABO blood group determinates on the surfac ...
... DEOXYSUGARS ◦ monosaccharides in which an - H has replaced an – OH group ◦ Important sugars: L-fucose (formed from D-mannose by reduction reactions) and 2-deoxy-D-ribose ◦ L-fucose – found among carbohydrate components of glycoproteins, such as those of the ABO blood group determinates on the surfac ...
Diabetes and Low Blood Sugar (Blood Glucose) Hypoglycemia
... If it is below 70, eat or drink 15 grams of carbohydrate: o 1/2 cup (4 oz.) of juice or regular soda o 3-4 glucose tablets or 1 package glucose gel (keep this with you) o 1 tablespoon of sugar, honey or syrup o This should raise your blood sugar by about 50 points. If it is below 50, eat or drin ...
... If it is below 70, eat or drink 15 grams of carbohydrate: o 1/2 cup (4 oz.) of juice or regular soda o 3-4 glucose tablets or 1 package glucose gel (keep this with you) o 1 tablespoon of sugar, honey or syrup o This should raise your blood sugar by about 50 points. If it is below 50, eat or drin ...
1 Lecture 24: Carbohydrates I
... may explain, in part, why glucose is one of the more common C6 sugars. ...
... may explain, in part, why glucose is one of the more common C6 sugars. ...
Simple Sugars
... • SWEETNESS DETERMINED BY THEIR MOLECULAR STRUCTURE AND INTERACTION W/ SENSORY RECEPTORS IN THE TONGUE ...
... • SWEETNESS DETERMINED BY THEIR MOLECULAR STRUCTURE AND INTERACTION W/ SENSORY RECEPTORS IN THE TONGUE ...
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 ...
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.