Carbohydrates

Question 1

Types of carbohydrates

Classification

Answer 1

Monosaccharide
Disaccharide
Polysaccharides

Question 2

Example of monosaccharides

Answer 2

Glucose and fructose in fruit

Question 3

Example of disaccharide

Answer 3

Sucrose (glucose and fructose) in table sugar

Question 4

Example of polysaccharide

Answer 4

Non sugars eg starch, cellulose

Question 5

Properties of sugar

Answer 5

Solubility - in water
Flavour - sweet
Assists aeration - unfold protein eg egg
Maillard reaction - amino acids and dry heat and sugar =brown
Caramelisation - heated sugar makes a sweet syrup
Crystallisation - concentrated solution cooled = crystals
Hydrolysis
Inversion

Question 6

Properties of starch

Answer 6

Solubility
Flavour
Gelatinisation 
Dextrinisation
Hydrolysis 
Hygroscopy

Question 7

Properties of non starch polysaccharide

Answer 7

Cellulose / dietary fibre
Gums - get forming
Pectin

Question 8

What does mouth secrete

Answer 8

Saliva

Question 9

Enzyme in saliva

Answer 9

Salivary amylase

Question 10

Salivary amylase breaks starch into what

Answer 10

Maltose

Question 11

What does pancreas secrete

Answer 11

Pancreatic juice

Question 12

Enzyme in pancreatic juice

Answer 12

Amylase

Question 13

Small intestine secretes

Answer 13

Intestinal juice

Question 14

Enzymes in intestinal juice

Answer 14

Maltase
Sucrase
Lactase

Question 15

Maltase breaks SUBSTRATE into PRODUCT

Answer 15

Maltose into glucose

Question 16

Sucrase breaks SUBSTRATE into PRODUCT

Answer 16

Sucrose into glucose and fructose

Question 17

Lactase breaks SUBSTRATE into PRODUCT

Answer 17

lactose into glucose and fructose

Question 18

Functions of carbohydrates

Answer 18

Heat and energy
Protein sparing
Fibre - peristalsis
Excess is stored as glycogen in muscles and liver for energy reserve and also adipose tissue

Question 19

Too much sugar

Answer 19

Diabetes
Cavities
Obesity

Question 20

Lack of fibre

Answer 20

Bowel disorders

Question 21

Dry heat effects on carbs

Answer 21

Dextrinisation
Caramelisation
Maillard reaction

Question 22

Moist heat effects on carbs

Answer 22

Syrup formation
Gelatinisation
Cellulose softens
Pectin extraction

Question 23

Monosaccharide formula

Answer 23

C6H12O6

Question 24

Disaccharide formula

Answer 24

C12H22O11

Question 25

Polysaccharide formula

Answer 25

(C6H10O5)n

Question 26

What is inversion

Answer 26

Making an invert sugar. Liquid sucrose solution is heated with an acid or an enzyme.
The sucrose splits into glucose and fructose making a sweeter sugar that also prevents crystallisation as it can dissolve easier

Question 27

What is dextrinisation

Answer 27

When starch is heated under dry heat, short chained polysaccharides called dextrins form. Upon further heating, these join to form polydextrins, causing browning eg toast

Question 28

Explain the role of pectin

Answer 28

Found in cell walls of fruit and veg. It is a setting agent.
Called propectin when underripe and pectic acid when overripe.
To work, heat and an acid are needed
Eg cheesecake

Question 29

What is hygroscopy

Answer 29

Absorbs moisture in air keeping it moist