Carbohydrates

Question 1

What characterizes complex carbohydrates?

Answer 1

Not sweet tasting, insoluble in water, don’t form crystals

Question 2

Mention some monosaccharides

Answer 2

Glucose, fructose, galactose
Sweet tasting, water soluble, crystalline structure

Question 3

Mention some disaccharides

Answer 3

Sucrose, maltose, lactose

Question 4

How are Glycemic Index values calculated?

Answer 4

GI = ( test meal / standard meal ) *100%

Standard meal (reference) is pure glucose, that has a set value of GI=100

(Tal værdien af test meal er arealet under kurven for blood-glucose response. Det er altså en værdi for påvirkningen på blodsukkeret)

Question 5

What is the definition of glycemic carbohydrate?

Answer 5

Can be digested by carbohydrate-degrading digestive enzymes and be absorbed in the small intestine.
results in an increase of the blood glucose

Question 6

What is the definition on non-glycemic carbohydrates?

Answer 6

• Resistant to digestive carbohydrate degrading enzymes
• Do NOT increase blood glucose concentration
• Fermented in the large intestine by microorganism

Question 7

What is the definition of Glycemic index (GI)?

Answer 7

The extent to which it raises the blood glucose concentration compared with an equivalent amount of a reference carbohydrate (hvidt brød)

Question 8

Hvor meget energi er der i 1 gram karbohydrat?

Answer 8

4 kcal (16 kilojoule) pr gram karbohydrat

Question 9

Hvilke 3 monomere er de eneste vi kan optage?

Answer 9

Glukose, fruktose og galaktose

Question 10

Mention two types of starches

Answer 10

Amylose, amylopectin (polysaccharide).
Both are glucose polymers
Den største carbohydrate til energi opbevaring i planter

Question 11

How are the glucose molecules in glycogen bound?

Answer 11

alfa-1,4 bounds in straight polymer and alfa-1,6 in to the branched polymers

Question 12

Why does cooking and processing food elevate the GI of the carbohydrate?

Answer 12

• When cooked the starch molecules absorb water and become disposed to digestive enzymes
• Blending/grinding also breaks down and makes the starches more available

Question 13

What happens to fiber in the large intestine?

Answer 13

• If water-soluble, it is fermented into SCFA (short chain fatty acids).
• If not water soluble, fermentation is limited

Question 14

What happens to fiber in the small intestine?

Answer 14

Dietary fiber are resistant to digestion and absorption in the small intestine

Question 15

What is the definition of glycemic load (GL)

Answer 15

• Is a value for how much your blood sugar will rise at a given portion of the food
• Low → low raise in blood sugar
• High → high raise in blood sugar

Question 16

How to calculate GL?

Answer 16

GL = (grams of carbohydrates x GI (glycemic index))/100

Question 17

Hvilke makromolekyler bidrager kulhydrater til at der kan syntetiseres i kroppen?

Answer 17

• Syntese af ikke-essentielle aminosyrer
• Syntese af ribose (til RNA og DNA og elektron carriers)
• Glykolipider
• Glycoproteiner

Question 18

What does maltose consist of?

Answer 18

Two molecules of glucose

Question 19

What does lactose consist of?

Answer 19

galactose og glucose

Question 20

What does sucrose consist of?

Answer 20

Glucose and fructose

Question 21

What does a high GI (glycemic index) mean?

Answer 21

That it is fast digested, absorbed and metabolised, and gives a significant raise in blood sugar

Question 22

What does a low GI (glycemic index) mean?

Answer 22

That it is slowly digested, absorbed and metabolised, and gives a lower raise in blood sugar

Question 23

What are the primary function of carbohydrates?

Answer 23

Energy production: glycolysis or fermentation
Energy storage: starch(plant) and glycogen (animal)
Structural support: cellulose (plant) and chitin (exoskeleton)

Question 24

What are glycosaminoglycans?

Answer 24

Unbranched polysaccharides of repeating disaccharide units. One component is an amino sugar and the other is normally glucoronic acid.
(amino sugar = glucosamine or galactosamine)

Question 25

Where are the different carbohydrates digested- and taken up

Answer 25

Et godt huske billede

Question 26

Where do you typically find glycolipids?

Answer 26

In cell membranes, especially in the nervous system

Question 27

What is the purpose of PPP (pentose phosphate pathway)?

Answer 27

Conversion of glucose into ribose-5-phosphate
used to make DNA, RNA and in elektron transport

Question 28

What is the purpose of Glycolysis?

Answer 28

Conversion of monosaccaride (glucose) into pyruvate
Aerobic = convert pyruvate into ATP
Anaerobic = convert pyruvate into lactate

Question 29

What is the purpose of the cori cycle?

Answer 29

Conversion of lactate from anaerobic muscle work into glucose in the liver

Question 30

What is the purpose of gluconeogenesis?

Answer 30

Conversion of non-carbohydrate (pyruvate) into monosaccharide (glucose)

Question 31

Which pathways are a part of glucose homoeostasis?

Answer 31

Glycogenesis: convert glucose into glycogen
Glycogenolysis: convert glycogen into glucose

Question 32

What hormone stimulates glycogenolysis, gluconeogenesis and lipolysis?
(Nedbryder glucogen til glucose, omdanner pyruvat til glucose, nedbryder fedt)

Answer 32

Adrenaline (epinephrine)

During starved state or when in need of ekstra energy

Question 33

What stimulate gluconeogenesis and lipolysis as well as inhibit glucose uptake?
(result in elevated blood glucose level)

Answer 33

Cortisol and growth hormone