Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Chemistry > Lecture 3 > Flashcards

Lecture 3 Flashcards

You may prefer our related Brainscape-certified flashcards:
Periodic Table flashcards Gourmet Food flashcards Chemistry 101 flashcards AP® Chemistry flashcards Organic Chemistry 101 flashcards
1
Q

What are the typical sugar replacements?

A

Sugar alcohols and polyols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How do sugar replacers get received by the body?

A

Sugar replacers are absorbed more slowly and metabolized differently by the body. Some are not absorbed at all and some are metabolised by colonic bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What happens if too much sugar replacers are consumed?

A

If too much is confused it can often cause certain side effects such as GI discomfort.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How are sugar alcohols made?

A

Aldehyde group is replaced by an alcohol group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the typical causes of GORD?

A

GORD can be caused by genetics and by aging. This can be reduced by antacid use.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is GORD?

A

GORD is a condition that affects the gastroesophageal sphincter which causes reflux of stomach contents to the mouth.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is a condition that has a higher chance of occuring in people siffering from GORD?

A

Acid reflux can increase the risk of oesophageal cancer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which cells of the pancreas produce insulin?

A

Islets of langerhaen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is pancreatic juice made of? Which cells secrete them?

A

Pancreatic juice is composed of two secretory products critical to proper digestion: digestive enzymes and bicarbonate. The enzymes are synthesized and secreted from the exocrine acinar cells, whereas bicarbonate is secreted from the epithelial cells lining small pancreatic ducts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Where does most starch digestion take place?

A

In the upper part of the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is a pharmacological application of the knowledge of the pH of different parts of the GI tract?

A

Pills are made to disintegrate at different pHs depending on where their products are being targeted.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Where are enzymes that break down disaccharides located in the intestines?

A

Enzymes that break down disaccharides are epithelial enzymes found on the epithelium of the small intestine. These enzymes are typically found as parts of enzyme complexes on the epitherlial membrane.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Where do blood vessels from the intestines go?

A

blood vessels from villi go through the hepatic portal vein to the liver.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How do glucose and galactose enter the cells of the intestines?

A

glucose and galactose enter the intestinal cells via active transport.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How do fructose and water enter the cells of the intestines?

A

fructose and water passively diffuse into cell via facilitated diffusion.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does lactase deficiency cause in the intestines?

A

Lactase deficiency that occurs with aging or damaged villi causing the lactose to be digested by intestinal bacteria and this process causes bloating, abdominal discomfort, and diarrhoea.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How can lactose intolerance be managed?

A

Increase consumption of milk daily.
Mixing dairy with other foods to reduce lactose concentration.
Spreading dairy intake throughout the day.
Drinking acidophilus milk and yoghurt to aid lactose fermentation.
Use of lactase to digest lactose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Why is lactose associated with diarrhea?

A

Lactose can bind to water very well and can cause soft stool (diarrhea)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What happens to lactase production with age?

A

It decreases with age.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What other sugars can cause intolerance with GI symptoms?

A

Many people are fructose intolerant. This is because fructose is absorbed slowly in the intestine compared to glucose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the effect of fructose on insulin resistance and lipogenesis?

A

Fructose increases insulin resistance and lipogenesis.

22
Q

What is the consequence of fluctuations in blood glucose?

A

Extreme fluctuations in blood sugar levels can be fatal. Hyperglycaemia causes fatigue and hypoglycaemia causes dizziness .

23
Q

How can consuming too much carbohydrates (specifically glucose) cause lipogenesis?

A

Excess glucose can be broken down to make acetyl CoA and this enters the lipogenesis pathway.

24
Q

What is prediabetes?

A

Prediabetes occurs when blood glucose is higher than normal but below diagnosis of diabetes.

25
Q

What is glycaemic response?

A

Glycaemic response is how quickly the blood glucose rises and elicits an insulin response.

26
Q

How is GI of a food determined?

A

1) 10 or more healthy people fed a food containing 50g of carbohydrate.
2) Blood glucose levels over next 2 hours measured
3) Repeat with 50g
4) GI= Food (AUC)/Glucose (AUC)

  • AUC stands for area under the curve.
  • *Curve is a graph of blood glucose over time.
27
Q

What is the difference between high and low GI food?

A

Low GI means slow release of glucose into blood.

High GI is quick release of sugar into blood.

28
Q

What are the health risks of sugar?

A

Sugar poses no major health problems (except dental caries) provided it isn’t taken in excess.

29
Q

What is the problem with consuming excess sugar?

A

Nutrient deficiencies can develop from intake of empty energy in processed food.

30
Q

What is the link between sugar consumption and heart disease?

A

Sugar can alter blood lipid levels and this can contribute to heart disease in some people.

31
Q

How does hyperglycaemia affect breakdown of fatty acids?

A

hyperglycaemia impairs breakdown of fatty acids for energy.

32
Q

What are dietary fibers? What are some sources of these fibers?

A

Dietary fibers are polysaccharides found in vegetables and plants and brown rice.

33
Q

Do dietary fibers contain glucose?

A

Some dietary fibers contain glucose. Amylose is completely composed of glucose.
Glucose isn’t present in all dietary fibers.

34
Q

Why are dietary fibers not absorbed at the small intestine?

A

Dietary fibers can not be recognized by digestive enzymes of the GI tract due to different linkages and different sugars to what their enzymes can digest.

35
Q

What are some benefits of eating dietary fibers?

A

dietary fibers delay gastric emptying.

Dietary fibers cause a person to feel satiated.

Fibers can delay absorption of nutrients by providing a physical barrier around the food.

36
Q

How are fibers removed from the body?

A

Bacteria in colon can digest fibers and often create gas and fatty acids. They can also pass through stools.

37
Q

What happens to water soluble fibers in the colon?

A

Water soluble fibers hold water in the same way lactose does.

38
Q

What are the most common dietary fibers found in legumes?

A

Galactopolysaccharides.

39
Q

What contains more dietary fiber wholemeal or white bread?

A

Wholemeal bread

40
Q

Do artificial sweeteners contribute to dental carries?

A

No

41
Q

How is saccharin normally used?

A

Saccharin is used in soft drinks and as a tabletop sweetener.

42
Q

What is the ADI of aspartame?

A

40mg/kg which is equivalent to 18 cans of soft drink.

43
Q

How is aspartame dealt with by the body?

A

Aspartame is digested and absorbed

44
Q

How is sucralose produced?

A

Sucralose is made from sugar

45
Q

Is acesulfame safe?

Notes on alitame and cyclamate

A

Acesulfame - k research confirms safety. But hasn’t been studied too much.

alitame and cyclamate are very rarely used in food.

46
Q

How does the body deal with stevia?

A

It is digested and absorbed. It has been classified as a dietary supplement because it is naturally occuring.

47
Q

What is the ADI of stevia?

A

4mg/kg

48
Q

Where does stevia come from?

A

The stevia plant it is a natural product and this makes testing it unnecessary for FDA approval…..

49
Q

How does the body deal with saccharin?

A

It is rapidly absorbed and secreted in urine.

It does not accumulate in the body and it has been removed from list of cancer-causing substances.

50
Q

What is the ADI of saccharin?

A

ADI = 5mg/kg

51
Q

What is the ADI of sucralose?

A

ADI of 5mg/kg (6 cans of soft drink a day.)

52
Q

How does the body deal with sucralose?

A

Sucralose passes through digestive tract without being absorbed

Food Chemistry (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions