Carbohydrates.

Question 1

What are the functions of carbohydrates?

Answer 1

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

Question 2

Carbohydrates are made up of the following elements:

Answer 2

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

Question 3

Carbohydrates are classified into 3 sections:

Answer 3

• Monosaccharides.
• Disaccharides.
• Polysaccharides.

Question 4

What is the other name for monosaccharides?

Answer 4

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

Question 5

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

Answer 5

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

Question 6

There are 3 main monosaccharides:

Answer 6

• Glucose.
• Fructose.
• Galactose.

Question 7

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

Answer 7

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

Question 8

Where is galactose found and what does it form?

Answer 8

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

Question 9

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.

Answer 9

• 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

Question 10

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

Answer 10

• 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.

Question 11

There are 3 main disaccharides:

Answer 11

• Sucrose.
• Lactose.
• Maltose.

Question 12

What is the formation of sucrose?

Answer 12

Formed from one unit glucose and one unit fructose.

Question 13

How is sucrose obtained?

Answer 13

Its obtained by refining sugar cane or beet.

Question 14

What form does sucrose come in?

Answer 14

Comes in table form.

Question 15

How is lactose formed?

Answer 15

Formed from one unit glucose and one unit galactose.

Question 16

Where is lactose found?

Answer 16

It is found in milk.

Question 17

Is lactose as sweet as sucrose?

Answer 17

It is not as sweet as sucrose.

Question 18

What is another name for maltose?

Answer 18

Sometimes known as ‘malt sugar’.

Question 19

How is maltose formed?

Answer 19

It is formed from two units of glucose.

Question 20

Where is maltose found?

Answer 20

Found in cereals e.g. barley.

Question 21

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

Answer 21

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

Question 22

Why is NSP important for your body?

Answer 22

They are important for removing waste from the body.

Question 23

What does NSP include and make up?

Answer 23

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

Question 24

What type of carbohydrate is NSP?

Answer 24

They are indigestible carbohydrates.

Question 25

Where is starch found?

Answer 25

Found in root vegetables, cereals and pulses.

Question 26

When is dextrin formed?

Answer 26

Formed when foods containing starch e.g. bread are baked or toasted.

Question 27

What does dextrin form part of and what is it more soluble than?

Answer 27

Forms part of the crust on foods and is more soluble than starch.

Question 28

What is pectin and what is it formed by?

Answer 28

Pectin is a complex polysaccharide formed by some plants e.g. plum, apples in their fruits and roots.

Question 29

What does pectin form in water and what is it used in?

Answer 29

It forms a gel in water and the gel is used in jam making to make it set.

Question 30

When is glycogen formed?

Answer 30

Formed after digestion.

Question 31

Why is glucose converted to glycogen in the body?

Answer 31

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.

Question 32

When energy is required what is glycogen converted to?

Answer 32

When energy is required it is converted to glucose.

Question 33

What happens when someone eats more carbohydrates than the body requires?

Answer 33

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.

Question 34

What happens to sugar in dry heat?

Answer 34

Dry heat : the sugar first melts, caramelises and then burns leaving a black residue.

Question 35

What happens to sugar in wet heat?

Answer 35

Wet heat: the sugar first dissolves, then becomes a syrup which caramelizes and finally burns when the water has evaporated.

Question 36

What happens to starch in dry heat?

Answer 36

Dry heat: starch changes to dextrin.

Question 37

What happens to starch in wet heat?

Answer 37

Wet heat: starch grains soften, then absorb water and swell, causing some to rupture. The starch then dissolves to form a paste.