Carbohydrates. Flashcards

1
Q

What are the functions of carbohydrates?

A

Carbohydrate is am important source of energy and its acts as a ‘protein sparer’ so that protein can be used for its primary functions.

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2
Q

Carbohydrates are made up of the following elements:

A

• Carbon (C).
• Hydrogen (H).
• Oxygen (O).

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3
Q

Carbohydrates are classified into 3 sections:

A

• Monosaccharides.
• Disaccharides.
• Polysaccharides.

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4
Q

What is the other name for monosaccharides?

A

• These are also known as ‘’simple sugars.’’

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5
Q

Give the three objectives of monosaccharides in terms of their:
• base unit.
• solubility.
• sweetness.

A

• They are the base unit on which all other carbohydrates are built.
• They are soluble in water.
• They vary in sweetness.

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6
Q

There are 3 main monosaccharides:

A

• Glucose.
• Fructose.
• Galactose.

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7
Q

Give two objectives on fructose regarding its other name and where it is found.

A

• Found in fruit, fruit juices, and honey.
• Also known as ‘’fruit sugar.’’

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8
Q

Where is galactose found and what does it form?

A

• Found in milk and forms part of the milk sugar, lactose.

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9
Q

Give the three objectives of glucose in terms of :
• what they provide.
• in the body.
• where it’s found.
• what form it can be found in.

A

• Provides a fast source of energy
• All carbohydrates are converted to glucose in the body
• It is found in ripe fruits and some vegetables
• It also comes in tablet, powder or liquid form

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10
Q

Give the three objectives of disaccharides in terms of their:
• another name.
• composition.
• specific composition.
• solubility.

A

• These are also known as ‘double sugars.”

• They are composed of two monosaccharide units joined together.

• Of the two monosaccharides joint together one is always glucose.

• They are soluble in water.

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11
Q

There are 3 main disaccharides:

A

• Sucrose.
• Lactose.
• Maltose.

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12
Q

What is the formation of sucrose?

A

Formed from one unit glucose and one unit fructose.

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13
Q

How is sucrose obtained?

A

Its obtained by refining sugar cane or beet.

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14
Q

What form does sucrose come in?

A

Comes in table form.

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15
Q

How is lactose formed?

A

Formed from one unit glucose and one unit galactose.

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16
Q

Where is lactose found?

A

It is found in milk.

17
Q

Is lactose as sweet as sucrose?

A

It is not as sweet as sucrose.

18
Q

What is another name for maltose?

A

Sometimes known as ‘malt sugar’.

19
Q

How is maltose formed?

A

It is formed from two units of glucose.

20
Q

Where is maltose found?

A

Found in cereals e.g. barley.

21
Q

Polysaccharides are formed from many monosaccharides joined together. There are five main polysaccharides:

A

• Starch.
• Dextrin.
• Pectin.
• Glycogen.
• NSP (Non-Starch Polysaccharide).

22
Q

Why is NSP important for your body?

A

They are important for removing waste from the body.

23
Q

What does NSP include and make up?

A

They include cellulose, pectin and make up what we know as dietary fibre.

24
Q

What type of carbohydrate is NSP?

A

They are indigestible carbohydrates.

25
Where is starch found?
Found in root vegetables, cereals and pulses.
26
When is dextrin formed?
Formed when foods containing starch e.g. bread are baked or toasted.
27
What does dextrin form part of and what is it more soluble than?
Forms part of the crust on foods and is more soluble than starch.
28
What is pectin and what is it formed by?
Pectin is a complex polysaccharide formed by some plants e.g. plum, apples in their fruits and roots.
29
What does pectin form in water and what is it used in?
It forms a gel in water and the gel is used in jam making to make it set.
30
When is glycogen formed?
Formed after digestion.
31
Why is glucose converted to glycogen in the body?
To ensure that the body has reserve energy that can be quickly used, some glucose is converted to glycogen for temporary storage in the liver and muscles.
32
When energy is required what is glycogen converted to?
When energy is required it is converted to glucose.
33
What happens when someone eats more carbohydrates than the body requires?
If someone eats more carbohydrates than the body requires, the excess is converted into fat and stored under the skin. This is one of the major causes of obesity.
34
What happens to sugar in dry heat?
Dry heat : the sugar first melts, caramelises and then burns leaving a black residue.
35
What happens to sugar in wet heat?
Wet heat: the sugar first dissolves, then becomes a syrup which caramelizes and finally burns when the water has evaporated.
36
What happens to starch in dry heat?
Dry heat: starch changes to dextrin.
37
What happens to starch in wet heat?
Wet heat: starch grains soften, then absorb water and swell, causing some to rupture. The starch then dissolves to form a paste.