Chapter 15Chapter 15Review of Carbohydrates

The Chemist’s View of Carbohydrates

0What three elements are carbohydrates made of?

0carbon, hydrogen and oxygen

0What are the two types of carbohydrates?

0 Simple – sugars 0 Complex – starch and dietary fiber

The Simple Carbohydrates

0Monosaccharrides are single sugars0 What are the three sugars that are monosaccharrides -

page 221

0Glucose – basic sugar0Fructose – found in fruits and tree sap0Galactose – not found in nature, but is bonded to

something else

0Disaccharides sugars made of two monsaccharides bonded together.

0 What are the two most common sugars found in food. Page 221

0 Sucrose 0 Lactose – found in milk

The Complex Carbohydrates

0Few or many glucose units bound/linked together in straight or branched chains.

Complex Carbohydrates0Glycogen

0 Storage form of glucose in the body0 Provides a rapid release of energy when needed

0Starches0 Storage form of glucose in plants0 Found in grains, tubers, and legumes

0Lactose Intolerance

0Symptoms include bloating, abdominal discomfort, and diarrhea.

0Causes include lactase deficiency due to a natural decrease that occurs with aging or damaged intestinal villi.

Carbohydrates in the Body

0Used and stored by the body

0 Help supply the body with a steady stream of energy.0 What percentage of your daily calories should come from

carbohydrates?

055-65% (or about 60%)

Energy Production0Carbohydrates are efficient fuel for the body.0What is the ratio of digested carbohydrates to kcalories

of energy – page 226

01 g to 4kcalories

Diabetes

0What is the main carbohydrate found in blood? Refer to page 226 for answer.

0 Glucose, blood sugar

0 It affects the health and functioning of all the body’s cells. What is it most critical for? Page 226

0Brain and nervous system.

0Blood Glucose Levels

0 Pancreas monitors the flow of glucose to the cells.0 Name the hormone secreted by the pancreas. Page 227

0 Insulin 0Signals the body’s cells to accept the surge of nutrients that

have entered the blood.0Helps keep glucose in the blood at a normal level.

0What are the two conditions related to diabetes? Pages 227 – 228

0 Hyperglycemia –abnormally high blood glucose level. 0 Hypoglycemia – abnormally low level of blood glucose.

Hyperglycemia Can Cause Serious Long-Term Problems

Hypoglycemic Symptoms

Diabetes

0Prevalence of Diabetes: 25.8 million adults in US

0Metabolic Syndrome: Risk factors related to obesity.

0What are the three types of diabetes? Page 227

0Type I: pancreas secretes little or no insulin, occurs in children or young adults.

0Type II: most common, accounts for over 90% of all cases. Pancreas produces insulin, but either not enough or the insulin can’t be used effectively.

0Gestational Diabetes: High sugars in Pregnancy.

Pathophysiology of Diabetes

When you eat, your body breaks food down into glucose. Glucose is a type of sugar that is your body’s main source of energy.

Pathophysiology of Diabetes

As blood glucose rises, the body sends a signal to the pancreas, which releases insulin.

Blood glucose regulationBlood glucose goes up and down throughout the day:

As your blood glucose rises

(after a meal), the pancreas releases insulin.

Type 2 diabetes

Your cells don’t use insulin properly. The insulin can’t fully “unlock” the cells to allow glucose to enter (insulin resistance).

Your pancreas may not produce enough insulin

(insulin deficiency).

Risk factors for type 2 diabetes Are overweight. Are 45 or older. Are physically inactive. Have a parent or sibling with type 2

diabetes. Are African American, Native American,

Hispanic American, or Pacific Islander. Have abnormal cholesterol levels. Have had gestational diabetes, or given

birth to a baby greater than 9 lbs. Have high blood pressure.

Type 2 is more common in people who:

Carbohydrates in Food Production

0Add taste and texture to many food products.

0Valued for sweetness.

0Glucose most common monosaccharide in foods.

Sweeteners

What is the first thing that comes to mind when you think of sweeteners?

List other sweeteners that you can think of.

0Table sugar = sucrose: extracted from sugar cane or sugar beets.

0Brown sugar – granulated sugar flavored with molasses.

0Confectioners’ sugar – powdered granulated sugar with an added anti-caking agent, such as cornstarch.

Sugar Substitutes

Sucralose

- chlorinated sucrose derivative

- body cannot recognize chlorinated carbohydrate

- not absorbed by the body, does not add calories to diet.

- does not break down with heat.

Aspartame

- an amino acid-based artificial sweetener, approved

by FDA in 1981.

- original form not stable when heated.

- does not promote tooth decay, doesn’t have an after

taste.

Candy Making

Referred to as crystalline – made by crystals formed from supersaturated sucrose solutions.

Smaller crystals produce a smoother texture and a superior product.

Sucrose tends to produce larger crystals.

Controlling Crystallization

0Crystal formation starts when the solution, syrup, achieves the proper concentration of sugar.0 Concentration is measured by the boiling point.0 Interfering agents – added to a sugar syrup to control

crystal growth. Cream of tarter, vinegar, corn syrup.0 Agitation, stirring or beating the solution