Carbohydrates

Question 1

1 gram of carbohydrate is =

Answer 1

4 kcal

Question 2

1 g of protein =

Answer 2

4 kcal

Question 3

1 g of fat =

Answer 3

9 kcal

Question 4

Structural component of cells
Recognition molecule
Source of fats and amino acids

Answer 4

Carbohydrates

Question 5

60-70% of total calories

Answer 5

Dietary Carbohydrates

Question 6

the increase in blood glucose from the ingestion of a specific food in a given time period

Answer 6

Glycemic response

Question 7

The concentration of blood glucose observed by consumption of a food, relative to that of a standard food

Answer 7

Glycemic index

Question 8

Standard of gycemic index

Glucose

Answer 8

100

Question 9

Dietary carbohydrates

Answer 9

Starch
Cellulose
Disaccharides
Monosaccharides

Question 10

Starch undergoes hydrolysis by

Answer 10

Amylase

Question 11

Prevents digestion of carbohydrates

Answer 11

Alpha glucosidase
Acarbose

Give with first spoonful of food

Question 12

Specific amylase present in saliva

Hydrolyzes starch and it will break it down to maltose and dextrin

Answer 12

Ptyalin

Question 13

Salivary amylase is responsible for cleavage of this section at this pH

Maltose
Maltotriose
Dextrose
Glucose

Answer 13

Alpha 1,4

Optimum pH 6.6-6.8

Question 14

Remaining polymers of starch -> hydrolysis of amylopectin or glycogen

Answer 14

Limit dextrins

Question 15

Dietary fibers

Answer 15

Cellulose
Hemicellulose
Pectins
Mucilages and gums
Lignin

Question 16

Not enzymatically digested

Not a major source of nourishment

Answer 16

Dietary fibers

Question 17

Acts on cellulose, hemicellulose, pectins, mucilages and gums and lignin to produce carbox dioxide, methane, water and H

Answer 17

bacteria

Question 18

Absorption of monosaccharides is through

Answer 18

Simple passive diffusion
Facilitated diffusion
Active transport

Question 19

Pentose/Glucose

Mode of transport

Answer 19

Simple passive diffusion

Question 20

Fructose/Mannose/Glucose

Mode of transport

Answer 20

Facilitated diffusion

Question 21

Glucose/Galactose

Mode of transport

Answer 21

Active transport

Question 22

Due to inability to produce enough glycogen debranching enzyme (GDE)

Accumulation of limit-dextrin like structures in cytosol

Answer 22

Forbes-Cori disease
Glycogen storage Type III Disease
Limit dextrinosis

Question 23

All cells

Answer 23

Glut 1 and 3

Question 24

Liver and Pancreas SI

Answer 24

Glut 2

Question 25

Muscle and fat

Answer 25

Glut 4

Question 26

Gut and Small intestines

Answer 26

Glut 5

Question 27

Lactose intolerance results from deficiency of

Answer 27

Beta galactosidase | Lactase deficiency

Question 28

``` Undigested lactose hydrolyzed by bacteria Production of lactic acid, gas Diarrhea Abdominal distention Pain Low stool pH from lactic acid ```

Answer 28

Lactose intolerance

Question 29

The gene responsible for making GDE (Glucosyl transferase and alpha 1,6 glucosidase) is the

Answer 29

AGL gene

Question 30

Mirror images Spatial relationship to the parent compound glyceraldehyde Optically active

Answer 30

D and L isomers

Question 31

Carbon: Hydrogen: Oxygen

Answer 31

1: 2: 1

Question 32

When the OH group of C1 is pointing in the opposite direction to the carbon 6

Answer 32

Alpha glucose

Question 33

Where the hydroxyl group of C1 and C6 is pointing in the same direction

Answer 33

Beta glucose

Question 34

2 glucose molecules linked together by a 1,2,4 glycosidic bond

Answer 34

Maltose | Disaccharide

Question 35

Process of linking monosaccharides with one another is called Where this is released

Answer 35

Condensation Water

Question 36

This process breaks the alpha glycosidic bond by adding water

Answer 36

Hydrolysis

Question 37

Galactose + Glucose Linked by a?

Answer 37

Lactose Beta 1,4 glycosidic bond Disaccharide

Question 38

alpha Glucose + beta Fructose Linked by a bond called?

Answer 38

Sucrose Glucose alpha 1 and fructose beta 2 bond Disaccharide Flipped Table sugar Formed by plants

Question 39

Monosaccharides

Answer 39

Glucose Galactose Fructose

Question 40

Short chain of monosaccharides less than 20 monosaccharides

Answer 40

Oligosaccharide

Question 41

Glucose + Glucose + Glucose

Answer 41

Maltotriose

Question 42

More than 20 monosaccharide bonds Oli becomes

Answer 42

Polysaccharides | Glycans

Question 43

Polysaccharide with single type of monosaccharide Contain two or more types of monosaccharide

Answer 43

Homopolysaccharide Heteropolysaccharide

Question 44

Polysaccharides can be

Answer 44

Branched | Unbranched

Question 45

Serve as storage form of polysaccharide in plants

Answer 45

Homopolysaccharide Ex. starch made up of glucose

Question 46

Branching between two glucose molecules in starch is at the

Answer 46

alpha 1, 6

Question 47

If starch is unbranched, it contains

Answer 47

a 1,4 glycosidic bonds | Amylose

Question 48

If starch is branched it contains

Answer 48

a 1-6 glycosidic bonds a 1,4 glycosidic bonds Amylopectin

Question 49

Storage form of glucose in animals

Answer 49

Glycogen | Contains amylose and amylopectin

Question 50

Branch points in glycogen occur every

Answer 50

8-12 glucose residues

Question 51

Branch points in starch occur every

Answer 51

24-30 glucose residues

Question 52

Structural components of bacteria and yeast made up of a 1,3 and alpha 1,6 bonds May contain a 1,2 and a 1,4

Answer 52

Dextrans

Question 53

Make up the plant cell wall Unbranched homopolysaccharide consisting of thousands of glucose molecules Glucose molecules have beta configuration B 1,4 glycosidic bonds Humans have no enzymes that hydrolyze B 1,4

Answer 53

Cellulose

Question 54

Aldehydes or ketones that contain hydroxyl groups | Saccharon meaning sugar

Answer 54

Carbohydrates

Question 55

Major product of digestion of carbohydrates

Answer 55

Glucose

Question 56

Role of Glucose

Answer 56

``` Energy source Metabolic fuel and intermediates Structural framework of DNA and RNA Structural elements of living things Glycoconjugates serve as recognition sites of hormones, Ag specificity etc. Source of reducing equivalents (NADPH) ```

Question 57

Sugar alcohols

Answer 57

Sorbitol Mannitol Xylitol Fruits

Question 58

50% of ingested glucose is converted to

Answer 58

Energy (Glycolysis)

Question 59

The dominant product is pyruvate

Answer 59

Aerobic glycolysis

Question 60

When oxygen is depleted, as for instance during prolonged vigorous exercise, the dominant product is

Answer 60

Lactate

Question 61

30-40% of glucose is

Answer 61

converted to fat

Question 62

10% of glucose is

Answer 62

converted to glycogen

Question 63

The assimilation of food and its conversion into more useful forms for the maintenance of body processes

Answer 63

Nutrition

Question 64

Amount of a nutrient considered adequate to maintain health

Answer 64

Recommended Nutrient Intake RNI

Question 65

Least amount of nutrient that prevents deficiency

Answer 65

Minimum Daily Requirement

Question 66

Impairment of health from defiency or excess of nutrients

Answer 66

Malnutrition

Question 67

Mirror images Spatial relationship to the parent compound Glyceraldehyde Optically active

Answer 67

D and L isomers

Question 68

Most abundant heteropolysaccharide

Answer 68

Glycosaminoglycans

Question 69

Long unbranched polysaccharide Highly negatively charged High viscosity Low compressibility

Answer 69

N-acetylgalactosamine N-acetylglucosamine Uronic acid - Glucuronate or iduronate

Question 70

Dietary carbohydrates recommeded intake

Answer 70

55-70% of the total calories At least 50-100gm DAILY

Question 71

70% of the total carbohydrate intake should be

Answer 71

Complex 10% simple

Question 72

“Equal” “NutraSweet” Nutritive Dipeptide of aspartate and phenylalanine 200x as sweet as sucrose

Answer 72

Aspartame

Question 73

Non-nutritive 350x as sweet as sucrose Leaves a bitter aftertaste High intakes lead to bladder cancer in animals

Answer 73

Saccharin