Chapter 4- The Carbohydrates: Sugars, Starches, and Fibers

Question 1

Carbohydrates are made of

Answer 1

carbon, hydrogen and oxygen atoms.

Question 2

Structure

Answer 2

R-OH

Question 3

Monosaccharrides are single sugars (most are hexoses).

Answer 3

Glucose
Fructose
Galactose

Question 4

Glucose

Answer 4

serves as the essential energy source, and is commonly known as blood sugar or dextrose.

Question 5

Fructose

Answer 5

is the sweetest, occurs naturally in honey and fruits, and is added to many foods in the form of high-fructose corn syrup.
5C

Question 6

Galactose

Answer 6

rarely occurs naturally as a single sugar.

Question 7

Disaccharides

Answer 7

are pairs of monosaccharides, one of which is always glucose

Question 8

Condensation reactions

Answer 8

link monosaccharides together.

Release H2O

Question 9

Hydrolysis reactions

Answer 9

split molecules and commonly occur during digestion.

Use
H2O

Question 10

Maltose

Answer 10

consists of two glucose units. It is produced during the germination of seeds and fermentation.

Question 11

Sucrose

Answer 11

is fructose and glucose combined. It is refined from sugarcane and sugar beets, tastes sweet, and is readily available.

Question 12

Lactose

Answer 12

is galactose and glucose combined. It is found in milk and milk products.

Question 13

oligosaccharides

Answer 13

3-9 glucose chain

Question 14

polysaccharides

Answer 14

Many glucose units

Question 15

Chains

Answer 15

Straight or branched

Question 16

Glycogen

Answer 16

Storage form of glucose in the body

Provides a rapid release of energy when needed

Question 17

Starches

Answer 17

Storage form of glucose in plants

Found in grains, tubers, and legumes

Question 18

Dietary fibers

Answer 18

provide structure in plants, are very diverse, and cannot be broken down by human enzymes.

Soluble and insoluble

Question 19

Soluble Fibres

Answer 19

are viscous and can be digested by intestinal bacteria (this property is also known as fermentability). These fibers are found in fruits and vegetables.

Reduce cholesterol, binds to bile salts

Question 20

Insoluble Fibre

Answer 20

are nonviscous and are not digested by intestinal bacteria. These fibers are found in grains and vegetables.

Question 21

In the mouth,

Answer 21

the salivary enzyme amylase begins to hydrolyze starch into short polysaccharides and maltose.

Question 22

In the stomach,

Answer 22

acid continues to hydrolyze starch while fiber delays gastric emptying and provides a feeling of fullness (satiety).

Question 23

In the small intestine,

Answer 23

pancreatic amylase among other enzymes (maltase, sucrase, and lactase) hydrolyzes starches to disaccharides and monosaccharides.

Question 24

In the large intestine

Answer 24

fibers remain and attract water, soften stools and ferment.

Question 25

Carbohydrate Absorption

Answer 25

Primarily takes place in the small intestine

Question 26

The body stores glucose

Answer 26

as glycogen in liver and muscle cells.

Question 27

if glycogen stores are available

Answer 27

The body uses glucose for energy

Question 28

If glycogen stores are depleted

Answer 28

the body makes glucose from protein