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Aurora Morrison Science 110 Sugar

Sugar is Everywhere

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Page 1: Sugar is Everywhere

Aurora Morrison Science 110

Sugar

Page 2: Sugar is Everywhere

Sugar, in the form of glucose, is the most important chemical in plants

Glucose …. Is used immediately to provide an energy

source for respirationAs energy stored as starch (in leaves, roots,

and tubers)Is used to make cellulose (the structural

material in cell walls)

Sugar in Plants

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Sugar in Plants

Page 4: Sugar is Everywhere

Steps of the Baking Process 1. Fats Melt (Butter at 92F/ Shortening at 120F) Fats trap and

hold air and during mixing, when fats melt they release gas and steam, producing rise, tenderness, and added flavor

2. Gasses form and expand causing rise and increase in volume 3. Yeast dies at 140F (fermentation stops and no more carbon

dioxide is released) 4. Proteins Coagulate 140F-160F 5. Starches gelatinize at 140-180F 6. Water Evaporates 212F 7. Browning Begins at 300F (a complex chemical reaction

involving the caramelization of sugars and maillard reactions of proteins

8. Carry over baking 10. Staling 11. Storage

Sugar in Baking

Page 5: Sugar is Everywhere

Cooking With Sugar

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Maillard Reaction named after French Chemist Louis-Camille Maillard

Essentially: the reactions that occur between amino acids (proteins) and breaking down of sugar molecules to create a unique flavor

Maillard Reactionhttps://www.youtube.com/watch?v=c7WI41huAok

Page 7: Sugar is Everywhere

Surprise fact: You need sugar in your body!Glucose goes through the walls of your

intestine, triggers your pancreas to secrete insulin

Insulin uses the “sugars” in your blood and delivers it to your cells to be used as energy

However, the sugar that most American’s consume is way too much

The American Heart Association (AHA) reccomends the maximum amount of added sugars you should eat a day are: 150 cal (males) 100 cal (for females)

Sugar in Your Body

Page 8: Sugar is Everywhere

Hyperglycemia vs. HypoglycemiaHyperglycemia is the term used for high

blood glucose levels in the body, when it has too little insulin or when the body can’t use the insulin properly

Hypoglycemia is a condition characterized by abnormally low blood glucose levels usually less than 70mg/dl

Too Much Sugar vs. Too Little Sugar

Page 9: Sugar is Everywhere

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