carbohydarates
DESCRIPTION
presentation purposeTRANSCRIPT
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CARBOHYDRATE METABOLISM
1/3 of body’s glycogen is stored in liver released as glucose to bloodstream
1. eat – intake glucose2. liver condenses extra glucose to glycogen3. blood glucose falls4. liver hydrolyzes glycogen to glucose
Glycogen is bulky, so we store only so much: short term energy supply
Fat is the long term energy supply.
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CARBOHYDRATES
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CARBOHYRATES OCCURENCE
EFFICIENT ENERGY:NECESSARY NUTRIENT
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CARBOHYDRATES COMPOSITION
A carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen, usually with a hydrogen : oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n
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CARBOHYDRATES CLASSIFICATIONS
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SIMPLE CARBOHYDRATES
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SIMPLE(sugars)
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COMPLEX CARBOHYDRATES
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COMPLEX(polysaccharidesStarch/Fiber)
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CLASSIFICATION
SIMPLE COMPOUND
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MONOSACCHARIDES GLUCOSE FRUCTOSE GALACTOSE
OLIGOSACCRIDES Glucose +Fructose +Galactose =RAFFINOSE Two alpha D-galactose = STACHYOSE
DISACCHARIDES Glucose + Fructose = SUCROSE Galactose+ glucose = LACTOSE Glucose +glucose = MALTOSE
POLYSACCHARIDES Large no. Of glucose + join + glycosidic bond= STARCH
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CLASSIFICATION OF CARBOHYDRATES
Monosaccharides- glucose, fructose,galactose Oligosaccharides
Di, tri, tetra, penta, up to 9 or 10 Most important are the disaccharides-lactose,
sucrose,maltose Polysaccharides or glycans
Homopolysaccharides-starch, glycogen, cellulose Heteropolysaccharides
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STRUCTURE OF TYPES OF CARBOHYDRATES
oligosaccharides
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SIMPLE CARBOHYDRATES
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1. MONOSACCHARIDES
GLUCOSE FRUCTOSE GALACTOSE
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Monosaccharidesall are 6 carbon hexes6 carbons12 hydrogens6 oxygensarrangement differsaccounts for varying sweetnessglucose, fructose, galactose
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GLUCOSE mild sweet flavor known as blood sugar essential energy source found in every disaccharide
and polysaccharide
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FRUCTOSE sweetest sugar found in fruits and honey added to soft drinks, cereals,
deserts
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GALACTOSE hardly tastes sweet rarely found naturally
as a single sugar
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2. DISACCHARIDES
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DISACCHARIDES pairs of the monosaccharides
glucose is always present 2nd of the pair could be fructose, galactose or another
glucose taken apart by hydrolysis put together by condensation hydrolysis and condensation occur with all energy
nutrients maltose, sucrose, lactose
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CONDENSATION
making a disaccharidechemical reaction linking
2 monosaccharides
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MALTOSE 2 glucose units produced when starch breaks down not abundant
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SUCROSE
fructose and glucose tastes sweet
fruit, vegetables, grains table sugar is refined
sugarcane and sugar beets
brown, white, powdered
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LACTOSE
glucose and galactose
main carbohydrate in milkknown as milk
sugar
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COMPOUND CARBOHYDRATES
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1. OLIGOSACCHARIDES
RAFFINOSE STACHYOSE
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2.POLYSACCHARIDES
STARCH
CELLULOSE
GLYCOGEN
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POLYSACCHARIDES(COMPLEX CARBOHYDRATES)
homoglycans (starch, cellulose, glycogen, inulin)
heteroglycans (gums, mucopolysaccharides)
characteristics: polymers (MW from 200,000) White and amorphous products (glassy) not sweet not reducing; do not give the typical aldose or ketose
reactions) form colloidal solutions or suspensions
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STARCH most common storage polysaccharide in plants composed of 10 – 30% -a amylose and 70-90%
amylopectin depending on the source Common sources are grains , potatoes, peas,
beans, wheat
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GLYCOGEN also known as animal starch stored in muscle and liver present in cells as granules (high MW) contains both a(1,4) links and a(1,6)
branches at every 8 to 12 glucose unit complete hydrolysis yields glucose
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FIBERS Found in food derived from plants Includes polysaccharides such as cellulose,
hemicellulose, pectins, gums and mucilages Also includes non-polysaccharides such as
lignin, cutins and tannins Fibers are not a source of energy because
Human digestive enzymes cannot break down fibers
The bacteria in human GI tract can breakdown some fibers.
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way of classifying food according to their ability to raise blood glucose
much controversy
GLYCEMIC INDEX
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Glycemic index is defined as the area under the blood glucose curves seen after ingestion of a meal with carbohydrate-rich food, compared with the area under the blood glucose curve observed after a meal consisting of the same amount of carbohydrate in the form of glucose or white bread.
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REQUIREMENTS FOR CARBOHYDRATE
The RDA for carbohydrate is set at 130 g/day for adults and children, based on the amount of glucose used by carbohydrate-dependent tissues, such as the brain and erythrocytes.
Adults should consume 45–65 percent of their total calories from carbohydrates.
It is recommended that added sugar represent no more than 25% of total energy because of concerns that sugar may displace nutrient-rich foods from the diet, potentially leading to deficiencies of certain micronutrients.
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PROPERTIES
1. MONOSACCHARIDE - These are crystalline compounds, soluble in water, sweet to taste, and needsdigestion in order to be absorbed into the blood stream. They may contain either five carbons (pentose)or six carbons (hexose).2. DISACCHARIDES -These are crystalline, water-soluble, sweet to the taste, and must be digested tomonosaccharides before they can be absorbed and used for energy. These are a combination of twomonosaccharides.3. POLYSACCHARIDES -These are not water soluble and are not crystalline. They form colloidalsuspensions instead of solutions. They are not sweet and must be digested before being absorbed.They are made up of many polysaccharides joined together.The water solubility obviously depended on the molecular weight of carbohydrates in water.
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