Exam 1: CHO Overview/ Polysaccharides

Question 1

monosaccharides

Answer 1

hexoses (6C-long)
main product of photosynthesis
starch, glycogen, & cellulose are building blocks of these
Glucose / dextrose
Fructose
Galactose

Question 2

disaccharide

Answer 2

2 monos (mono+mono)

sucrose: glucose + fructose
maltose: glucose + glucose
lactose: glucose + galactose
- dairy

Question 3

oligosaccharides

Answer 3

3-10 mono units

longer chains =

Question 4

polysaccharides

Answer 4

10+ saccharide units
2 kinds: digestible & undigestible
digestible: 
     starch (plant = amylose & amylopectin)
     glycogen (animal)
undigestible: plant fiber
long chain

starch is a polymer of glucose
(amylose & amylopectin)

Question 5

amorphous candies

Answer 5

glass, toffee, caramel, brittles, hard candies, food powders
no orderly arrangement
will absorb mosture in air & get hard

300

Question 6

crystalline candies

Answer 6

salt, sugar, tempered, chocolate, fudge
ordered arrangment
solid
constant changing & form larger molecules
lots of interfering agents
260

Question 7

saturation

Answer 7

max solutes in a solution

Question 8

supersaturation

Answer 8

when heated, can add more solutes than theoretically possible
-when called, saturation is retained

Question 9

syneresis

Answer 9

clear liquid = WHEY = EAT IT
drainage of liquid from a gel (pectin)
liquid escaped the gel: can be stirred back in yogurt
- in cheese: curds + whey

to prevent:
use plastic wrap
thickening agent

Question 10

pectic substances

Answer 10

stablilizers
at home canning (ice cream, yogurt)
galacturonic acid units
alpha 1-4 glycosidic acids
liquid & dry forms
plant sources

Question 11

changes of pectin

Answer 11

pectin: in plants, natural additive
unripe: protectin; no gels
through methylization => pectin
ripe: pectin, gel
overripe: becomes methylated; pectinic acid
jams & jellies, emulsifying agents
prevents syneresis

Question 12

how gums are used in the food industry

Answer 12

gelling agents & emulsifiers
used for texture
inc viscosity (mouthfeel) (coke)
moisture retention (mouthfeel + shellfire)

seaweed extracts: agar agar (plant-based source rather than animal-based gelatin)

Question 13

xanthum gum is produced

Answer 13

xanthum gum: produced sythetically in a lab from monosaccharides from CHOs
strong emulsifying agent
aids in moisture retention
added to gluten free products for moisture

reduce cholestorol, blood sugar levels
theraputic: bind to sugars & cholestorol & decrease levels

Question 14

xanthum’s use for food & non-food

Answer 14

found in: salad dressings, gluten-free baking (helps w/ moisture)
underwater cement (petroleum drilling)

Question 15

polysaccharides (digestible)

Answer 15

(1) plant starch
     AMYLOSE
     AMYLOPECTIN
(2) animal starch
     GLYCOGEN

Question 16

polysaccharides (undigestible)

Answer 16

FIBER
     (hemi) cellulose
           most abundant; use paper&cardboard
           in cell walls of plants
     pectin
     gums

Question 17

maltose:

Answer 17

glucose + glucose

alpha 1-4

Question 18

lactose:

Answer 18

glucose + galactose

alpha 1-4

Question 19

sucrose:

Answer 19

table sugar

glucose + fructose

alpha 1-4 glycosidic bond

Question 20

hyward projection model

Answer 20

hexes

Question 21

cyclic

Answer 21

non reactive

Question 22

open

Answer 22

reactive

Question 23

Fructose (aka: levulose)

pent

Answer 23

more soluable in water

sweeter than glucose

Question 24

Pentoses (5C-long)

Answer 24

ribose

arabinose

Question 25

polysaccharides (undigestible): CELLULOSE

Answer 25

humans cannot digest -> non caloric
straight chain polymer of glucose
fat replacer bc it gives a mouthfeel of fat
-may have stomach issues bc indigestible

cellulose: plant CHO; polysachharide, made up of glucose (bond by beta-1-4)
similar to amylose (found in plants too; straight-chain form, by alpha 1-4 glycosidic bonds)
ruminants in cows & horses can digest cellulose
usd in food industries: fat replacement, moisture retention, mouthfeel

beta 1-4

Question 26

interfering agents help prevent cyrstallization

Answer 26

corn syrup

fat: covers