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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
Pectic substance for rip and unripe
– protopectin (unripe) – pectin (ripe) – pectic acid (overripe)
26
usually used as stabilizers in food products (e.g. carrageenan, gum Arabic, agar-agar)
Vegetable gum
27
repeating units of fructose with an end glucose molecule; naturally occurring in plants (asparagus, Jerusalem artichoke, garlic)
Inulin
28
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.
Lignin
29
Intermediate product of starch hydrolysis
Dextrin
30
* Process involved when monosaccharides form disaccharides | * anabolic
Condensation
31
* Process involved when disaccharides are broken down into monosaccharides * catabolic
Hydrolysis
32
Digestible CHO
Sugars, starches, dextrin, glycogen
33
Partially digestible CHO
Galactogen, mannosans, inulin and pentosans
34
Indigestible
Cellulose and hemicellulose
35
Also called roughage (indigestible)
Dietary Fiber
36
Others dietary fiber:
hemicellulose, lignin, pectin, mucilages and gums
37
Most common dietary fiber
cellulose/cell wall
38
CHO derivatives organic acids
(citric, malicand tartaric) in fruits; alcohol
39
CHO Yield energy through Kreb`s cycle. | TRUE or False
True
40
Physiologically considered as FAT
ETHYL ALCOHOL
41
CHO __ mg glucose/ ml of blood
70 –100 mg
42
indicates relative increase in blood glucose levels after ingestion of CHO compare with a standard
Glycemic Index
43
Regulator of fat metabolism Prevents complete oxidation of fat Prevents ketosis and acidosis
CHO
44
Brain and nerve tissues can only utilize ____.
glucose
45
provide immediate source of energy
Glycogen
46
sugars that is a component of the brain and nerve tissues in cerebrosides,
Galactose and glucose
47
Lactose special function
Infant feeding;stays longer in the intestines - > growth of bacteria - > absorption of Ca, synthesis of B-vitamins
48
Glucuronic acid special function
Detoxification and excretion
49
Glycosides special function
(monosaccharide attached to non-CHO residue)drug therapy | Ex. Digitalis for heart disorder
50
Inulin special function
Inulin clearance test for kidney function
51
Ribose and deoxyribose special function
Constituents of nucleic acids (RNA and DNA)
52
Excess CHO is stored as fat thru ____.
lipogenesis
53
breakdown of glycogen to glucose
Glycogenolysis
54
from products of intermediary metabolism of lactic acid, pyruvate and from non-CHO sources (non-essential amino acid and fat)
Gluconeogenesis
55
an enzyme that hydrolyzes starch to polysaccharides and maltose
Amylase
56
Chewing releases ____.
saliva
57
Short-term energy supply
Glycogen
58
Long-term energy supply
Fat
59
Formation of glycogen from glucose
Glycogenesis
60
Breakdown of glucose to pyruvic acid
Glycolysis
61
Moves glucose into the blood
Insulin
62
Brings glucose out of storage
Glucagon
63
Sugar Recommended Intake
<10% of kcal
64
Starch Recommended Intake
45-65% of TER
65
Fiber Recommended Intake
20-25 g per day | PDRI, 2015
66
Fat and Protein intake is normal but CHO is not sufficient will lead to ____ and ____.
ketosis and acidosis
67
addition of B1, B2and Fe to milled rice | ◦2 cups: 1.6 mg B1, 13 mg B2, 10 mg Fe
RA 832
68
regulates milling of rice (10% to brown rice)
PD 1211
69
fortification of rice with iron
Food Fortification Law (RA 8976)
70
Excessive intake of sweet foods is related to increase incidence of ___ ____.
Streptococcus mutans
71
what are the 3 Sugar alcohols (1.5 –3 kcals/g)
◦Sorbitol ◦Mannitol ◦Xylitol
72
what are the side effects of sugar alcohols?
gas production, abdominal discomfort, diarrhea

Ntrnl Bchmstry (31 decks)

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