6.2 Types of Carbs

Question 1

What are the 3 main types of carbs?

Answer 1

• Sugars
• Starches
• Fibres

Question 2

What makes all types of carbs similar?

Answer 2

They have a similar structure of glucose, a hexagonal sugar

Question 3

What is the term for a single sugar? Double sugar?

Answer 3

Monosaccharide, disaccharide

Question 4

____ don’t need to be broken down very much as they are already the base structure

Answer 4

sugars

Question 5

Starches are also made up of ________, but are formed as long ______

Answer 5

glucose, chains

Question 6

Starches can be both linear and _______

Answer 6

branched

Question 7

What are the 2 main types of starch?

Answer 7

Amylose (not branched)

Amylopectin (branched)

Question 8

Foods made of just starch are broken down _______

Answer 8

quickly, which can cause blood sugar spikes

Question 9

Fibers are made of what?

Answer 9

Chains of glucose connected by different kinds of bonds than starch bonds

Question 10

Why is fibre hard to digest?

Answer 10

The bonds are made by things that humans dont have enzymes for

Question 11

Describe the structure of a cereal grain. What is removed during processing?

Answer 11

Outer: Bran Layer. Contains fibre, B vitamins, calcium
Middle: Endosperm. Contains Starch, protein, B vitamins
Inner: Germ Layer (Embryo). Contains protein, lipid, vitamin E

Germ and Bran layers are usually removed

Question 12

What are 3 main monosaccharides?

Answer 12

Glucose, fructose, and galactose

Question 13

What are the 3 main disaccharides and what are they made of?

Answer 13

Sucrose (glu and fru)
Maltose (glu and glu)
Lactose (glu and galact)

Question 14

What makes bread sweet?

Answer 14

The maltose in it that is broken down as it is chewed

Question 15

What is an oligosaccharide?

Answer 15

A molecule with few monosaccharides in its chains (between 3-10)

Question 16

What are polysaccharides?

Answer 16

Molecules with chains of monosaccharides greater than 10 units in length

Question 17

What is classified as a fiber?

Answer 17

Cellulose, dextrin, inulin, and other plant substances that human enzymes cannot break down

Question 18

What is the difference between soluble and insoluble fibre?

Answer 18

Soluble - dissolves in water, can ferment into short-chain fatty acids, provides 2-3 kcal of energy, decrease blood glucose, traps cholesterol

Insoluble - Facilitates passage of food material though digestive track.

Question 19

What is glycogen? What is its purpose?

Answer 19

Large, unbranched chain of glucose units, synthesized internally. Used for quick energy.