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Ntrnl Bchmstry > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Greek word for sugar

A

Saccharides

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2
Q

Abundant in nature (plants)

A

Carbohydrates

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3
Q

Chemical formula of carbohydrates

A

C6H12O6

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4
Q

One unit carbohydrates

A

Monosaccharides

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5
Q

Two units carbohydrates

A

Disaccharides

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6
Q

3-10 units carbohydrates

A

Oligosaccharides

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7
Q

> 10 units carbohydrates

A

Polysaccharides

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8
Q

Monosaccharide

A

(GG Friend)

  • glucose
  • galactose
  • fructose
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9
Q
  • Brain sugar
  • Blood sugar
  • Major fuel of the body
  • Input for ATP
  • Examples of food source: dextrose, corn syrup
A

Glucose

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10
Q

fruit sugar or levulose

A

Fructose

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11
Q

found in milk

A

Galactose

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12
Q

Disaccharides

A

(SML)
• Sucrose
• Maltose
• Lactose

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13
Q

Table sugar;

glucose + fructose

A

Sucrose

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14
Q

milk sugar; glucose + galactose

A

Lactose

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15
Q

malt sugar; glucose + glucose

A

Maltose

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16
Q

Not well digested in the GI but intestinal bacteria break them down, forming undesirable gas as a by-product. non-cariogenic.

A

Oligosaccharides

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17
Q

Most common Oligosaccharides

A
  • Raffinose (3) and Stachyose (4) found in dried beans.

- Melizotose (honey)

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18
Q

Most common Polysaccharides

A

Starch
Glycogen
Cellulose/fiber
Dextrin

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19
Q

amylose (straight) and

amylopectin (branched); from plant sources.

A

Starch (digestible)

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20
Q

highly branched; from

animal sources

A

Glycogen (digestible)

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21
Q

cannot be broken down

by human digestive enzymes.

A

Fiber (indigestible)

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22
Q

Fiber that is readily dissolves in water

A

Soluble fiber

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23
Q

Fiber that does not dissolve in water

A

Insoluble fiber

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24
Q

Common Fibers

A
  • Cellulose – plant cell walls
  • Hemicellulose
  • Pectic substances
  • Vegetable gum
  • Inulin
  • Lignin
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25
Q

Pectic substance for rip and unripe

A

– protopectin (unripe)
– pectin (ripe)
– pectic acid (overripe)

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26
Q

usually used as stabilizers in food products (e.g. carrageenan, gum Arabic, agar-agar)

A

Vegetable gum

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27
Q

repeating units of fructose with an end glucose molecule; naturally occurring in plants (asparagus,
Jerusalem artichoke, garlic)

A

Inulin

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28
Q

not a CHO, long chains of phenolic alcohols
linked together; its concentration in plant cell walls
increases as they mature resulting in a tough, stringy
texture.

A

Lignin

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29
Q

Intermediate product of starch hydrolysis

A

Dextrin

30
Q
  • Process involved when monosaccharides form disaccharides

* anabolic

A

Condensation

31
Q
  • Process involved when disaccharides are broken down into monosaccharides
  • catabolic
A

Hydrolysis

32
Q

Digestible CHO

A

Sugars, starches, dextrin, glycogen

33
Q

Partially digestible CHO

A

Galactogen, mannosans, inulin and pentosans

34
Q

Indigestible

A

Cellulose and hemicellulose

35
Q

Also called roughage (indigestible)

A

Dietary Fiber

36
Q

Others dietary fiber:

A

hemicellulose, lignin, pectin, mucilages and gums

37
Q

Most common dietary fiber

A

cellulose/cell wall

38
Q

CHO derivatives organic acids

A

(citric, malicand tartaric) in fruits; alcohol

39
Q

CHO Yield energy through Kreb`s cycle.

TRUE or False

A

True

40
Q

Physiologically considered as FAT

A

ETHYL ALCOHOL

41
Q

CHO __ mg glucose/ ml of blood

A

70 –100 mg

42
Q

indicates relative increase in blood glucose levels after ingestion of CHO compare with a standard

A

Glycemic Index

43
Q

Regulator of fat metabolism
Prevents complete oxidation of fat
Prevents ketosis and acidosis

A

CHO

44
Q

Brain and nerve tissues can only utilize ____.

A

glucose

45
Q

provide immediate source of energy

A

Glycogen

46
Q

sugars that is a component of the brain and nerve tissues in cerebrosides,

A

Galactose and glucose

47
Q

Lactose special function

A

Infant feeding;stays longer in the intestines

  • > growth of bacteria
  • > absorption of Ca, synthesis of B-vitamins
48
Q

Glucuronic acid special function

A

Detoxification and excretion

49
Q

Glycosides special function

A

(monosaccharide attached to non-CHO residue)drug therapy

Ex. Digitalis for heart disorder

50
Q

Inulin special function

A

Inulin clearance test for kidney function

51
Q

Ribose and deoxyribose special function

A

Constituents of nucleic acids (RNA and DNA)

52
Q

Excess CHO is stored as fat thru ____.

A

lipogenesis

53
Q

breakdown of glycogen to glucose

A

Glycogenolysis

54
Q

from products of intermediary metabolism of lactic acid, pyruvate and from non-CHO sources (non-essential amino acid and fat)

A

Gluconeogenesis

55
Q

an enzyme that hydrolyzes starch to polysaccharides and maltose

A

Amylase

56
Q

Chewing releases ____.

A

saliva

57
Q

Short-term energy supply

A

Glycogen

58
Q

Long-term energy supply

A

Fat

59
Q

Formation of glycogen from glucose

A

Glycogenesis

60
Q

Breakdown of glucose to pyruvic acid

A

Glycolysis

61
Q

Moves glucose into the blood

A

Insulin

62
Q

Brings glucose out of storage

A

Glucagon

63
Q

Sugar Recommended Intake

A

<10% of kcal

64
Q

Starch Recommended Intake

A

45-65% of TER

65
Q

Fiber Recommended Intake

A

20-25 g per day

PDRI, 2015

66
Q

Fat and Protein intake is normal but CHO is not sufficient will lead to ____ and ____.

A

ketosis and acidosis

67
Q

addition of B1, B2and Fe to milled rice

◦2 cups: 1.6 mg B1, 13 mg B2, 10 mg Fe

A

RA 832

68
Q

regulates milling of rice (10% to brown rice)

A

PD 1211

69
Q

fortification of rice with iron

A

Food Fortification Law (RA 8976)

70
Q

Excessive intake of sweet foods is related to increase incidence of ___ ____.

A

Streptococcus mutans

71
Q

what are the 3 Sugar alcohols (1.5 –3 kcals/g)

A

◦Sorbitol
◦Mannitol
◦Xylitol

72
Q

what are the side effects of sugar alcohols?

A

gas production, abdominal discomfort, diarrhea

Ntrnl Bchmstry (31 decks)

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