Carbohydrates

Question 1

Elements

Answer 1

Carbon
Hydrogen
Oxygen

Question 2

Classification

Answer 2

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

Question 3

Monosaccharide Chemical formula

Answer 3

C6 h12 o6

Question 4

Examples of monosaccharides

Answer 4

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

Question 5

Draw the chemical structure of a monosaccharide

Answer 5

Check book page 18

Question 6

Disaccharide chemical formula

Answer 6

C12 h12 o11

Question 7

Examples of disaccharides

Answer 7

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

Question 8

Polysaccharide chemical formula

Answer 8

(C6 h10 05)n

Question 9

Examples of polysaccharides

Answer 9

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

Question 10

Properties of sugar

Answer 10

Chasmics 
Crystallisation 
Hydrolysis 
Assists aeration
Solubility 
Mailard reaction 
Inversion 
Caramelisation 
Sweetness

Question 11

Solubility

Answer 11

soluble in water

Eg sugar in hot tea

Question 12

Sweetness

Answer 12

Sweet

-Fructose in ripe strawberry is sweeter than lactose milk

Question 13

Assists aeration

Answer 13

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

Question 14

Mailard reaction

Answer 14

Amino acid + sugar + dry heat = browning example toast

Question 15

caramelisation

Answer 15

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

Question 16

Properties of starch

Answer 16

Solubility 
Flavour
Gelatinisation
Hydrolysis
Dextrinisation 
Hygroscopic

Question 17

Flavour of starch

Answer 17

Not sweet

Question 18

Solubility of starch

Answer 18

Insoluble in cold water

Question 19

Gelatinisation

Answer 19

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

Question 20

Hygroscopic

Answer 20

Starch has ability to absorb moisture from air

- busicuits go soft if not stored in sealed container

Question 21

Dextrinisation

Answer 21

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

Question 22

Hydrolysis

Answer 22

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

Question 23

Effect of dry heat

Answer 23

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

Question 23

Effects of moist heat

Answer 23

• syrup formation (sugar) eg syrup in canned peaches

- gelatinisation (starch) eg white sauce

Question 23

Digestion

Answer 23

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