Nutrition - Carbohydrates Flashcards
What is photosynthesis?
Process by which green plants use sunlight to make sugar (glucose) from carbon dioxide and water
What is the equation for glucose?
6CO2+6H2O Light energy C6H12O6+6O2
What are monosaccharides? and the chemical formula?
A simple sugar that contains one single sugar unit. It is the smallest unit of a carbohydrate.
C6H12O6
MAKE SURE YOU CAN DRAW STRUCTURE PG 18
What are disaccharides? + chemical formula
Formed when two monosaccharides join, resulting in the loss of a water molecule
C12H22O11
What are polysaccharides? + chemical formula
Formed when three or more monosaccharides join together, resulting in the loss of a water molecule with each new link. Chains can be straight or branched.
(C6H10O5)n
What are the properties of sugar?
- Solubility
- Sweetness
- Assists aeration
- Maillard Reaction
- Caramelisation
- Crystallisation
- Hydrolysis
- Inversion
What is Solubility? + CA
Sugar is a white compound.
It is soluble in water
CA: Preservative in canned fruit e.g canned peaches
What is sweetness + CA?
All sugars are sweet and give an appetising flavour to food
CA: Shortbread + Cupcakes
What is aeration + CA
Aeration occurs when sugar is whisked with egg. The sugar helps to denature the egg protein, causing it to unfold and entrap air bubbles.
CA Meringues + sponges
What is Maillard Reaction + CA?
The non=enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat
CA: Roast potatoes
What is caramelisation + CA?
On heating, sugar melts and caramelises. This occurs over ten gradual stages, between 104 degrees and 177 degrees .
Caramelisation usually occurs at 160 degrees
CA: Caramel squares
What is Crystallisation + CA
When a liquid has dissolved as much as it can, it is saturated.
If more sugar is added, crystals of sugar form in the solution and solidify when cooled
CA: fudge
What is Crystallisation + CA
When a liquid has dissolved as much as it can, it is saturated.
If more sugar is added, crystals of sugar form in the solution and solidify when cooled
CA: fudge
What is Hydrolysis
Occurs during digestion.
Water and enzymes split disaccharides
e.g. lactose into glucose and galactose
What is Inversion + CA?
Occurs when a liquid sucrose solution is heated in the presence of an acid or enzyme, causing the sucrose to split into glucose and fructose
CA: jam-making
