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Home Ec > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Word equation for photosynthesis

A

Carbon dioxide + water –> glucose + oxygen

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2
Q

Chemical equation for photosynthesis

A

6Co2+6H2O–>C6H12O6+6O2

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3
Q

Structure of a monosaccharide

A

Simple sugar, one unit, smallest carbohydrate

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4
Q

Monosaccharide chemical formula

A

C6 H12 O6

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5
Q

Example and sources of monosaccharides

A

Glucose - fruit
Fructose- fruit and honey
Galactose - digested milk

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6
Q

Disaccharide structure

A

When two monosaccharides join together

Loss of H2O

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7
Q

Chemical formula of a disaccharide

A

C12 H22 O11

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8
Q

Examples and sources of disaccharides

A

Maltose(glucose + glucose) = barley
Sucrose ( glucose + fructose) = table sugar
Lactose (glucose + galactose) = milk

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9
Q

Structure of a polysaccharide

A

2+ monosaccharides join together

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10
Q

Chemical formula of polysaccharide

A

(C6 H10 O5)n

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11
Q

Examples and sources of polysaccharide

A 
Starch -potatoes 
Pectin -fruit 
Glycogen -meat 
Gums -plants and seaweed 
Cellulose dietary fibre -nuts
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12
Q

Properties of sugar

A 
Soluble in water 
Sweetness 
Assists aeration 
Maillard reaction 
Caramelisation 
Crystallisation 
Hydrolysis 
Inversion
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13
Q

Explain solubility of sugar

A

A syrup is formed when it is dissolved in water

Culinary use : preservative in food e.g. Canned peach

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14
Q

Explain sweetness of sugar

A

Gives appetising flavour

Culinary use : cupcakes

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15
Q

Name the types of sugar

A

Fructose
Glucose
Sucrose
Lactose

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16
Q

What is the sweetness in fructose

A

170%

17
Q

What is the sweetness in sucrose

A

100%

18
Q

What is the sweetness in glucose

A

75%

19
Q

What is the sweetness in lactose

A

15%

20
Q

Explains assist of sugar in aeration

A

Sugar helps denature eggs protein causing it to unfold and entrap air bubbles

Culinary use: meringues

21
Q

Explain caramelisation of sugar

A

On heating sugar melts and caramelises.
Gradual stages between 104-177 degrees
Normally occurs at 160 degrees

Culinary use : caramel squares.

22
Q

Explains crystallisation of sugar

A

When a liquid has dissolved as much sugar and possible it is saturated. Crystals are formed when the solution solidifies when cools

Culinary use : fudge

23
Q

Explain hydrolysis of sugar

A

Reverse of condensation reaction.

Water and enzymes splits disaccharides back into monosaccharides

24
Q

Explain inversion of sugar.

A

When a liquid sucrose solution is heated in the presence of an acid or enzyme is causes the disaccharide to split into glucose and fructose

Culinary use: jam making

25
Q

Properties of starch

A 
Solubility 
Flavour 
Hygroscopy
Gelatinisation 
Hydrolysis 
Dextrinisation
26
Q

Explain hydrolysis of starch

A

Occurs during digestion

Water and enzymes split starch(poly) into maltose (dis)

27
Q

Explain dextrinisation of starch

A

When starch foods are dry heated short chained polysaccharides called dextrins are formed
They combine to form pyrodextrins
This causes colour change.
Culinary use : browning of toast

28
Q

Explain solubility of starch

A

Insoluble in water

29
Q

Explain starch flavour

A

Non sweet

30
Q

Explain hygroscopy of starch

A

Can absorb moisture from air

31
Q

Explain gelatinisation of starch

A

Hen starch is co,boned with liquid and heated to 55-70 degrees grains swell burst and absorb liquid around them.
As temperature increases it becomes more viscous and forms a sol
When mixture cools water molecules become trapped resulting in a gel

32
Q

Properties of non starch polysaccharides

A

Gums
Cullulose
Pectin

33
Q

Explain the property cellulose

A

Cellulose / dietary fibre is insoluble in water.
Cannot be digested by body
passes through intestinal tract and helps stimulate peristalsis

34
Q

Explain gums

A

Soluble in water
Can absorb large amounts of water to form a thick gel
Culinary application: ice cream.

35
Q

Explain pectin

A 
Naturally present in plant cells and cell walls of fruit and veg 
Used as a Setting agent 
Absorbs water to form a gel 
Only present in ripe fruit 
Over ripe fruit = pectic acid
Under ripe fruit = protopectin 
For pectin extraction it needs heat and acid 
Culinary application: jam making
36
Q

Effects of dry beta on carbs

A

Dextrinisation
Caramelisation
Maillard reaction

37
Q

Effects of moist heat on carb

A

Syrup form
Gelatinisation
Cellulose
Pectin extraction

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