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Carbohydrates Flashcards

1
Q

Describe photosynthesis

A

The process where plants make their own food. Green plants use the energy from the sun to change carbon dioxide and water into glucose and oxygen

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2
Q

What is the word and chemical equation for photosynthesis

A

Carbon dioxide + water = Glucose + oxygen
6CO2 + 6H2O = C6H12O6 +6O2

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3
Q

Classification of carbs

A
  1. Monosaccharides
  2. Disaccharides
  3. Polysaccharides
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4
Q

Explain monosaccharides

A

1 simple sugar unit
C6H12O6
Glucose, galactose, fructose

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5
Q

Explain Disaccharides

A

2 monosaccharides joined together with elimination of water (condensation)
C12H22O11
Maltose, Sucrose, Lactose

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6
Q

How are starch units made of glucose arranged

A

Straight chains - amylose
Branched chains- amylopectin

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7
Q

Explain Polysaccharides

A

3 or more monosaccharides joined together with elimination of water.
(C6H10O5)n
Pectin, cellulose, starch, glycogen, gums
Also known at NSPs

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8
Q

Composition of Maltose, Sucrose and Lactose

A

Maltose = Glucose + Glucose
Lactose = Glucose + Galactose
Sucrose = Glucose + Fructose

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9
Q

Sources of monosaccharides

A

Glucose - Fruit
Galactose - digested milk
Fructose - Honey

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10
Q

Sources of polysaccharides

A

Pectin - Fruit
Cellulose - Pasta
Starch - Bread
Glycogen - Fruit

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10
Q

Sources of disaccharides

A

Maltose - Barley
Sucrose - Table sugar
Lactose - Milk

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11
Q

Explain NSPs

A

Non Starch Polysaccharides
Include dietary fibre/roughage
Can’t be digested and absorbs a lot of water
Aid peristalsis
Bread, pasta, rice
Refined foods have little if any

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12
Q

Properties of starch

A
  1. Dextrinization
  2. Flavour
  3. Solubility
  4. Hygroscopic
  5. Gelatinisation
  6. Hydrolysis
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13
Q

Dextrinisation

A

When dry heat is applied to starch. Molecules broken down into smaller polysaccharides called dextrins. Eg. Toasting bread

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14
Q

Explain gelatinisation

A

When a starch is heated in water the grains swell, burst and absorb liquid and it thickens. As the temp rises the mixture becomes viscous and forms a sol. Gelatinisation occurs between 74-78 C. Eg adding flour to soup

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15
Q

Explain hydrolysis

A

Chemical breakdown of a molecule by adding water to produce smaller molecules. Disaccharides become MS partly due to hydrolysis

16
Q

Properties of NSPs

A

1 Cellulose - can absorb a lot of water. Can’t be digested, adds bulk. Aids peristalsis
2. Pectin - Polysaccharide in fruit/veg. For setting jam. Can change in ripening of fruit
3. Gel formation - When pectin is heated in presence of acid and sugar, water becomes trapped. Long chains of PS coll ad form a gel. Eg jam

17
Q

Effects of dry heat

A
  1. Food browns (toast)
  2. Sugar caramelises (creme brulee)
  3. overheating = carbonization
  4. Maillard reaction = interaction between sugar and amino acids (sponge cake)
18
Q

Effects of moist heat

A
  1. Cellulose softens (veg)
  2. Starch swells, bursts and absorbs liquid (flour)
  3. Pectin is extracted by heating fruit is water with sugar and acid
  4. Sugar dissolves in warm liquid (caramel slices)
19
Q

Biological functions

A
  1. Heat and energy
  2. It spares protein so that is can be used for growth and repair
  3. Excess changed to glycogen and stored in liver and muscles as energy reserve or changed to adipose tissue for insulation
  4. Cellulose helps peristalsis
  5. Cellulose absorbs water and gives feeling of fullness
20
Q

Culinary uses of starch

A
  1. Thickener in soups
  2. Hygroscopic - absorbs moisture to increase shelf life
  3. Dextrinisation - browning (toast)
21
Q

Culinary uses of sugar

A
  1. Sweetener (desserts)
  2. Preservative (jam)
  3. Caramelization (creme brulee)
    Fermentation (yeast bread)
  4. Gel formation (jam)
  5. Decoration (cake)
22
Q

Culinary uses of NSPs

A
  1. Gel formation (jam pectin formas gel with acid and sugar )
  2. Cellulose absorbs moisture and gives feeling of fullness
  3. Cellulose adds texture (breakfast cereals)
23
Q

Properties of sugar

A
  1. Solubility
  2. Assists Aeration
  3. Crystallisation
  4. Caramelization
  5. Maillard reaction
  6. Sweetness
  7. Hydrolysis
  8. Inversion
24
Q

Digestion of carbs

A
  1. Mouth - physically (teeth)
    salivary amylase (starch - maltose)
  2. Stomach physically churned
  3. Intestine - pancreatic juice (amylase)
    intestinal juice - maltase breaks down maltose to glucose
25
Q

Absorption of carbs

A

Monosaccharides absorbed through villi in small intestine into blood, carried to liver in portal vein. In liver fructose and galactose converted to glucose

26
Q

Assimilation of carbs

A

Monosaccharides can be oxidised to produce energy. Some changed to glycogen and stored in the liver and muscle as energy reserve. Excess changed to fat and stored in adipose tissue under skin. Vitamin B1, B2 and pyridoxine needed to metabolize carbs

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