Download Sugar: The Simplest of Carbohydrates

Sugar: The Simplest of
Carbohydrates
Chapter 8
Sugar
 Carbohydrates = major source of energy.
 Provides 55% - 80% of calorie needs.
 Even DNA is composed of a carbohydrate
base.
 Carbohydrates include:
 Starches
 Fiber
 SUGAR
Carbohydrate
Production
Carbohydrates are
compounds composed of:
• Carbon
• Oxygen
• Hydrogen
Carbon that is bound with
water
Natures means of storing
solar energy
Photosynthesis – converts
energy from the sun to
glucose
Carbohydrate Production
Did you know that baby vegetables are
sweeter than mature vegetables?
 This happens because:
 Baby vegies have high sugar levels
 Sugars are produced first in the plants
 As plant mature, sugars are combined into
complex starches.
Sugars
 Simplest type of carbohydrate
 Saccharide – name given to all carbohydrates
classified as sugars
 Organic compounds
 Hydroxyl group (-OH)– oxygen atom and
hydrogen atom bonded together
 Hydroxyl group bonds with carbon atom to make
sugar.
Monosaccharaides
Sugars that contain one basic molecule
 Fructose (5 member ring)
 Fount in fruits and honey
 Glucose (6 member ring)
 Most abundant of sugars
 Occurs naturally in blood, grapes, and corn
 Galactose (6 member ring)
 Only found in animals and humans, milk
All of these sugars have six carbon atoms, twelve hydrogen
atoms, and six oxygen atoms creating a ring structure.
Disaccharides
Two joined monosaccharaides (most sugars consumed are)
 Sucrose
 Commonly known as table sugar, contains one glucose and one
fructose molecule.
 Maltose
 Commonly found in malted grains, made of two glucose molecules.
 Least sweet
 When in powder form, it is tan
 Lactose
 Found in milk, contains one glucose and one galactose molecule.
Disaccharides Cont…
 When two monosaccharaides join, a hydroxyl group
from one and a hydrogen from the other separate to
form water.
Hydrolysis
 Occurs when a large molecule, such as
sugar, is divided into smaller parts by
adding water.
 The body uses hydrolysis to digest
disaccharides in food.
 Sweetened drinks do not quench thirst
because your body is using the water to
break down the sugar instead of using the
water for other functions.
Hydrolysis
 3 triggers of hydrolysis
 Presence of an enzyme
 Addition of an acid
 Addition of heat
 Each type of sugar requires a different enzyme for
hydrolysis.
 To determine the name of the enzyme you drop the
–ose at the end of the sugar and add –ase
 Ex. Lactase, sucrase.
Alcohols
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.
 Glycerol
 Ethanol
 Methanol (wood alcohol)
 Isopropanol (rubbing alcohol)
 Mannitol
 Sorbitol
 Xylitol