Carbohydrates Flashcards

1
Q

Elements

A

Carbon
Hydrogen
Oxygen

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2
Q

Classification

A

Monosaccharide
- Simple unit of sugar containing one single sugar unit
Disaccharide
- formed when two monosaccharides join resulting in loss of water molecule
Polysaccharide
- formed when three or more monosaccharides join resulting in loss of water molecule at each new link

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3
Q

Monosaccharide Chemical formula

A

C6 h12 o6

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4
Q

Examples of monosaccharides

A

Glucose- Fruit
fructose- fruit and honey
Galactose- Digested milk

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5
Q

Draw the chemical structure of a monosaccharide

A

Check book page 18

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6
Q

Disaccharide chemical formula

A

C12 h12 o11

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7
Q

Examples of disaccharides

A
Maltose = glucose + glucose barely 
Sucrose = glucose + fructose table sugar 
Lactose =  glucose + galactose milk
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8
Q

Polysaccharide chemical formula

A

(C6 h10 05)n

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9
Q

Examples of polysaccharides

A
Starch = cereals and potatoes 
pectin = fruit and nuts 
glycogen = meat 
gums = plants and seaweed 
cellulose = skins of fruit and vegetables
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10
Q

Properties of sugar

A
Chasmics 
Crystallisation 
Hydrolysis 
Assists aeration
Solubility 
Mailard reaction 
Inversion 
Caramelisation 
Sweetness
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11
Q

Solubility

A

soluble in water

Eg sugar in hot tea

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12
Q

Sweetness

A

Sweet

-Fructose in ripe strawberry is sweeter than lactose milk

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13
Q

Assists aeration

A

Helps denture protein in egg white allowing it to trap air and form a phone

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14
Q

Mailard reaction

A

Amino acid + sugar + dry heat = browning example toast

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15
Q

caramelisation

A

When sugar is heated on its own (dry heat) it melts and forms Carmel 177°C and eventually burns carbonises

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16
Q

Properties of starch

A
Solubility 
Flavour
Gelatinisation
Hydrolysis
Dextrinisation 
Hygroscopic
17
Q

Flavour of starch

A

Not sweet

18
Q

Solubility of starch

A

Insoluble in cold water

19
Q

Gelatinisation

A
Starch grains (in flour) are heated (78°C) in liquid they swell and burst thickening liquid 
Example soup or roux sauce
20
Q

Hygroscopic

A

Starch has ability to absorb moisture from air

- busicuits go soft if not stored in sealed container

21
Q

Dextrinisation

A

Dry heat is applied to starch short chained polysaccharides (dextrins) are changed to pyrodextrins causing browning eg toast

22
Q

Hydrolysis

A

During Digestion when water and enzymes split starch (polysaccharides) into maltose (disaccharides)

23
Q

Effect of dry heat

A
  • mailard reaction (sugar) eg roast beef
  • caramelisation (sugar) eg creme Carmel
  • dextrinisation (starch) eg toast
23
Q

Effects of moist heat

A
  • syrup formation (sugar) eg syrup in canned peaches

- gelatinisation (starch) eg white sauce

23
Q

Digestion

A

Mouth
=saliva - salivary amylase - starch - maltose
Pancreas
=pancreatic juice - amylase - starch - maltose
Small intestine
= intestinal juice - maltase - maltose - glucose
- sucrase - sucrose - glucose + fructose
- lactase - lactose - glucose + galactose