1.2 Carbohydrates
... • Provides 4 Calories/gram. • It is the most preferred fuel for the body. • It is high performance fuel. • It produces ATP at the fastest rate. ...
... • Provides 4 Calories/gram. • It is the most preferred fuel for the body. • It is high performance fuel. • It produces ATP at the fastest rate. ...
How Carbs Turn to Fat - Fremont County Government
... glucose units. Humans can digest it. One only needs to cook and chew the plant cells to break open the cellulose walls. Enzymes release the individual glucose units, which are absorbed into the blood stream. ...
... glucose units. Humans can digest it. One only needs to cook and chew the plant cells to break open the cellulose walls. Enzymes release the individual glucose units, which are absorbed into the blood stream. ...
Introduction to Biochemistry
... D and L Notations In a Fischer projection, the −OH group on the • chiral carbon farthest from the carbonyl group determines an L or D isomer. • left is assigned the letter L for the L-form. • right is assigned the letter D for the D-form. ...
... D and L Notations In a Fischer projection, the −OH group on the • chiral carbon farthest from the carbonyl group determines an L or D isomer. • left is assigned the letter L for the L-form. • right is assigned the letter D for the D-form. ...
Bio 98 - Lecture 11 Carbohydrates
... 3. enantiomers - mirror images; designated as D- & L-; no name change (like amino acids)! How many aldohexose names are possible? 2 configuration choices at each of 4 asymmetric carbons; however, half of these represent enantiomers (3. above). Number of unique names = 24 / 2 = 8. ...
... 3. enantiomers - mirror images; designated as D- & L-; no name change (like amino acids)! How many aldohexose names are possible? 2 configuration choices at each of 4 asymmetric carbons; however, half of these represent enantiomers (3. above). Number of unique names = 24 / 2 = 8. ...
No Slide Title - Resource Sites
... High Fructose Corn Syrup • Lots of debate • 2010 Dietary Guidelines – “Body’s response to sugars does not depend on whether it is naturally present in foods or added” ...
... High Fructose Corn Syrup • Lots of debate • 2010 Dietary Guidelines – “Body’s response to sugars does not depend on whether it is naturally present in foods or added” ...
Carbohydrate chemistry
... System of numbering the carbon . The carbon are numbered sequentially with aldehyde or ketone group being on the carbon with the lowest possible number. ...
... System of numbering the carbon . The carbon are numbered sequentially with aldehyde or ketone group being on the carbon with the lowest possible number. ...
carbon bonding
... a days. This will help keep you “__REGULAR___” along with other health benefits ...
... a days. This will help keep you “__REGULAR___” along with other health benefits ...
Carbohydrates
... • Lactose or milk sugar occurs in the milk of mammals - 46% in cow's milk and 5-8% in human milk. It is also a by product in the the manufacture of cheese. • Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a sh ...
... • Lactose or milk sugar occurs in the milk of mammals - 46% in cow's milk and 5-8% in human milk. It is also a by product in the the manufacture of cheese. • Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a sh ...
Reactions of Monosaccharides Monosaccharides
... In cellobiose, the two subunits are hooked together by a β-1,4’-glycosidic linkage ...
... In cellobiose, the two subunits are hooked together by a β-1,4’-glycosidic linkage ...
Chapter 25 Biomolecules: Carbohydrates
... – key components of industrial products (wood, fibers). – key components of food sources (sugar, flour). ...
... – key components of industrial products (wood, fibers). – key components of food sources (sugar, flour). ...
CH 2 OH
... B- Non –Reducing Disaccharides Sucrose (Cane sugar) (Table sugar): It is present in plants as sugar cane and beets. It is formed of fructose and glucose united by β glycosidic linkage Both anomeric carbons are involved in the linkage, so sucrose is non-reducing. Sucrose is dextrorotatory (+66 ...
... B- Non –Reducing Disaccharides Sucrose (Cane sugar) (Table sugar): It is present in plants as sugar cane and beets. It is formed of fructose and glucose united by β glycosidic linkage Both anomeric carbons are involved in the linkage, so sucrose is non-reducing. Sucrose is dextrorotatory (+66 ...
Carbohydrates
... • In about 25% of people, intestinal level of the enzyme lactase decrease when they get older. Occurrence of this intolerance is common among African-American and Hispanic people. • They are unable to digest the lactose in dairy products. • This undigested lactose passes through their digestive trac ...
... • In about 25% of people, intestinal level of the enzyme lactase decrease when they get older. Occurrence of this intolerance is common among African-American and Hispanic people. • They are unable to digest the lactose in dairy products. • This undigested lactose passes through their digestive trac ...
Carbohydrates
... • In about 25% of people, intestinal level of the enzyme lactase decrease when they get older. Occurrence of this intolerance is common among African-American and Hispanic people. • They are unable to digest the lactose in dairy products. • This undigested lactose passes through their digestive trac ...
... • In about 25% of people, intestinal level of the enzyme lactase decrease when they get older. Occurrence of this intolerance is common among African-American and Hispanic people. • They are unable to digest the lactose in dairy products. • This undigested lactose passes through their digestive trac ...
Carbohydrates: Simple Sugars and Complex Chains
... • How is it made? 1. Convert glucose fructose 2. Add corn syrup, then a specific ratio of glucose – Examples: ...
... • How is it made? 1. Convert glucose fructose 2. Add corn syrup, then a specific ratio of glucose – Examples: ...
CHO`s
... • Glucose: (aka dextrose) the principle building block of CHO • Component of di- and poly• aka blood sugar--the chief energy source for the body's cells ...
... • Glucose: (aka dextrose) the principle building block of CHO • Component of di- and poly• aka blood sugar--the chief energy source for the body's cells ...
What Roles Do Carbohydrates Play In Vivo
... • The two carbons joined by the glycosidic bond are indicated in parentheses, with an arrow connecting the two numbers. • The second residue is then named. • If there are subsequent residues, the subsequent glycosidic bonds are described by the same conventions ...
... • The two carbons joined by the glycosidic bond are indicated in parentheses, with an arrow connecting the two numbers. • The second residue is then named. • If there are subsequent residues, the subsequent glycosidic bonds are described by the same conventions ...
Biochemistry –
... • Reducing sugars bring about the ____________ of another substance while they get _____________. ...
... • Reducing sugars bring about the ____________ of another substance while they get _____________. ...
Pharmacognosy-I (Part-5) - Home
... Polysaccharides that are polymers of a single monosaccharide are called homopolysaccharides; those made up of more than one type of monosaccharide are called heteropolysaccharides. Homopolysaccharides are also classified on the basis of their monosaccharide units. A homopolysaccharide consisting ...
... Polysaccharides that are polymers of a single monosaccharide are called homopolysaccharides; those made up of more than one type of monosaccharide are called heteropolysaccharides. Homopolysaccharides are also classified on the basis of their monosaccharide units. A homopolysaccharide consisting ...
Carbohydrate Notes
... can’t digest cellulose well; must add another sugar source, like fruit to diet ...
... can’t digest cellulose well; must add another sugar source, like fruit to diet ...
Chapter 20, Carbohydrates
... ¾ Visualize the molecule with its main carbon chain vertical and with the bonds that hold the chain together projecting to the rear at each stereocenter. Carbon 1 is at the top, at or nearest the carbonyl group. You will find that in 3D space the molecule will roll up into a ring. ¾Mentally flatten ...
... ¾ Visualize the molecule with its main carbon chain vertical and with the bonds that hold the chain together projecting to the rear at each stereocenter. Carbon 1 is at the top, at or nearest the carbonyl group. You will find that in 3D space the molecule will roll up into a ring. ¾Mentally flatten ...
CHO_structure_and_function,_2010
... In solution, the cyclic α and β anomers of a sugar are in equilibrium with each other, and can be ...
... In solution, the cyclic α and β anomers of a sugar are in equilibrium with each other, and can be ...
CARBOHYDRATES Student worksheet
... Carbohydrates make up a group of chemical compounds found in plant and animal cells. They have the empirical formula CnH2nOn or (CH2O)n. An empirical formula tells the atomic composition of the compound, but nothing about structure, size or the chemical bonds that are present. Since this formula is ...
... Carbohydrates make up a group of chemical compounds found in plant and animal cells. They have the empirical formula CnH2nOn or (CH2O)n. An empirical formula tells the atomic composition of the compound, but nothing about structure, size or the chemical bonds that are present. Since this formula is ...
Sucrose
Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts. Saccharose is an obsolete name for sugars in general, especially sucrose. The molecule is a disaccharide combination of the monosaccharides glucose and fructose with the formula C12H22O11.Sucrose is often extracted and refined from either cane or beet sugar for human consumption. Modern industrial sugar refinement processes often involves bleaching and crystallization also, producing a white, odorless, crystalline powder with a sweet taste of pure sucrose, devoid of vitamins and minerals. This refined form of sucrose is commonly referred to as table sugar or just sugar. It plays a central role as an additive in food production and food consumption all over the world. About 175 million metric tons of sucrose sugar were produced worldwide in 2013.The word ""sucrose"" was coined in 1857 by the English chemist William Miller from the French sucre (""sugar"") and the generic chemical suffix for sugars -ose. The abbreviated term Suc is often used for sucrose in scientific literature.