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Carbohydrates Flashcards

1
Q

Formation of Carbohydrates

A

Carbohydrates are formed in plants by a process known as photosynthesis

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2
Q

Define: Photosynthesis

A

Photosynthesis is the process by which green plants use energy from the sun to change carbon dioxide and water into glucose and oxygen

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3
Q

What is the Equation for Photosynthesis

A

6CO2 + 6H20 —> Solar Energy & Chlorophyll —> C6H1206 + 602

Carbon Dioxide + Water —>Solar Energy & Chlorophyll —> Glucose + Oxygen

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4
Q

Elemental Composition of Carbohydrates

A
  • Carbon (C)
  • Hydrogen (H)
  • Oxygen (O)
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5
Q

Classification Of Carbohydrates

A
  • Monosaccharides
  • Disaccharides
  • Polysaccharides
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6
Q

Monosaccharides: Structure

A

A simple sugar that contains one single sugar unit. It is the smallest unit of a carbohydrate

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7
Q

Monosaccharides: Chemical Formula

A

C6H12O6

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8
Q

Monosaccharides: Examples and Sources

A
  • Glucose: Fruit
  • Fructose: Fruit & Honey
  • Galactose: Digested milk
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9
Q

Disaccharides: Structure

A

Formed when two monosaccharides join together resulting in the loss of a water molecule (condensation reaction)

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10
Q

Disaccharides: Chemical Formula

A

C12H22011

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11
Q

Disaccharides: Examples & Sources

A
  • Maltose: Barley
  • Sucrose: Table Sugar
  • Lactose: Milk
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12
Q

Polysaccharides: Structure

A

When 3 or more monosaccharides join together resulting in the loss of a water molecule with each new link (condensation reaction).
Chains can be straight or branched

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13
Q

Polysaccharides: Chemical Formula

A

(C6H10O5)n
* n refers to the number of monosaccharides joined together

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14
Q

Polysaccharides: Example & Sources

A
  • Cellulose: fruit and vegetable skins
  • Glycogen: meat
  • Starch: potatoes
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15
Q

Properties of Sugar: Solubility

A
  • A white crystalline compound
  • Soluble in water
  • Syrup forms when a large amount of sugar is dissolved in a small amount of water
    E.g. preservative in canned fruit, e.g. canned peaches
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16
Q

Properties of Sugar: Sweetness

A
  • All sugars are sweet and give an appetising flavour to food, however some are sweeter than others
  • Sugar is used to add flavour and sweetness to food
    E.g. shortbread, cupcakes
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17
Q

Properties of Sugar: Aeration

A
  • When sugar is whisked with egg aeration occurs
  • Sugar denatures egg protein, entrapping air bubbles.
  • Whisking creates heat that sets egg albumin, creating a temporary foam
    E.g. Meringues
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18
Q

Properties of Sugar: Maillard reaction

A
  • Non enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat.
    E.g. Roast meat
19
Q

Properties of Sugar: Caramelisation

A
  • On heating, sugar melts and caramelises.
  • Caramelisation occurs at 160C
    E.g. caramel squares
20
Q

Properties of Sugar: Crystallisation

A
  • When a liquid has dissolved as much sugar as it can, it is saturated. If more sugar is added, crystals of sugar form in the solution and solidify when cooled
    E.g. fudge
21
Q

Properties of Sugar: Hydrolysis

A
  • Occurs during digestion.
  • Water and enzymes split disaccharides into two monosaccharides
    E.g. lactose into glucose and galactose
22
Q

Properties of Sugar: Inversion

A
  • When a liquid sucrose solution is heated with an acid/enzyme
  • Causing the disaccharide to split into monosaccharides.
  • An invert sugar
    E.g. Jam making
23
Q

Properties of Starch: Solubility

A
  • Starch is a white, non-crystalline powder. It is insoluble in cold water
24
Q

Properties of Starch: Flavour

A
  • Starch is not sweet in flavour
25
Q

Properties of Starch: Hygroscopy

A
  • Has the ability to absorb moisture from the air
  • Cause uncovered foods to soften and lose crunch
    E.g. keeps cakes moist
26
Q

Properties of Starch: Gelatinisation

A

-When starch is combined with liquid and heated to 55-70C, grains swell, burst and absorb liquid around them
- Increased viscosity
- As temperature increases above 85C it forms a sol
- When cooled a gel formed
E.g. roux sauce, pastry

27
Q

Properties of Starch: Hydrolysis

A
  • Occurs during digestion.
  • Water and enzymes split polysaccharides into two disaccharides
    E.g. maltose
28
Q

Properties of Starch: Dextrinization

A
  • dextrin’s form on starch food under dry heat
  • On further heating they combine to form pyrodextrins
  • Cause a colour change on the food surface
    E.g. toast
29
Q

Properties of Non-Starch Polysaccharides: Cellulose

A
  • Insoluble in water
  • Cannot digested by the body
  • Absorbs water as it passes through the intestinal tract. stimulating peristalsis
  • Prevents bowl disorders, e.g. constipation
30
Q

Properties of Non-Starch Polysaccharides: Gums

A
  • Soluble in water
  • Absorbs large amounts of water to form a thick gel with a firm texture
    E.g. Ice-cream
31
Q

Properties of Non-Starch Polysaccharides: Pectin

A
  • Present in cell walls of of fruit and vegetables
  • Used as a setting agent
  • Can absorb water to form a gel with heat and and acid, e.g. lemon juice
    E.g. jam-making
32
Q

Effects of Heat on Carbs: Dry Heat

A
  • Dextrinization: toasting bread
  • Caramelisation: crème caramel
  • Maillard Reaction: roast beef
33
Q

Effects of Heat on Carbs: Moist Heat

A
  • Syrup formation: tinned peaches
  • Gelatinisation: white sauce
  • Cellulose softens: potatoes
  • Pectin extraction: jam
34
Q

Biological functions of carbohydrates: Heat & Energy

A
  • Supply the body with heat and energy. Helps keep the body at 37C and provides energy for all activities
35
Q

Biological functions of carbohydrates: Protein-sparing functions

A
  • Protein-sparing function. By eating enough carbohydrates proteins can do their primary function of growth and repair of cells
36
Q

Biological functions of carbohydrates: Dietary fibre

A

Cellulose absorbs water as it passes through the intestinal tract. stimulating peristalsis. This prevents bowl disorders, e.g. constipation

37
Q

Biological functions of carbohydrates: Dietary fibre

A

Excess carbohydrate intake is converted to glycogen and stored in the liver and muscles as an energy reserve
- This may be converted to fat and stored in the adipose tissue under the skin, which insulates the body and act as another energy reserve

38
Q

Dietary Disorders due to Excess Carbohydrate Consumption

A

Too much starch & sugar: type 2 diabetes and cavities
Too little cellulose: bowel disorders

39
Q

Digestion of Carbohydrates: Mouth

A

Organ: Mouth
Secretion: Saliva
Enzymes: Salivary amylase
Substrate: Starch
Product: Maltose

40
Q

Digestion of Carbohydrates: Pancreas

A

Organ: Pancreas
Secretion: Pancreatic Juice
Enzymes: Amylase
Substrate: Starch
Product: Maltose

41
Q

Digestion of Carbohydrates: Small Intestine

A

Organ: Ileum
Secretion: Intestinal juice
Enzymes: Maltase, Sucrase, Lactase
Substrate: Maltose, Sucrose, Lactose
Produce: Glucose and Fructose

42
Q

Carbohydrate Absorption

A
  • After digestion the monosaccharides glucose, fructose and galactose are ready to be absorbed by the small intestine into the bloodstream where the hepatic portal vein transports them to the liver
43
Q

Carbohydrate Utilisation

A
  • In the liver fructose and galactose are converted to glucose, then:
  • oxidised to produce heat and energy
  • converted to glycogen and stored in the liver and muscles as an energy reserve.

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