exam 2 study guide
Structure and Characteristics of Lipids, Proteins, and Carbohydrates Carbs
Monosaccharide- simple sugars; simple carbs
C6H12O6
3 types
Glucose
Energy source for all cells
1 of the 2 sugars in every disaccharide
Makes up polysaccharides
Mild, sweet flavor
6-sided ring
Fructose
Intensely sweet; naturally found in fruits, honey
5-sided ring
Galactose
No sweet flavor
6-sided ring
Position of the hydroxyl group differs from glucose
Disaccharides- pairs of monosacchs; simple carbs
Maltose
Glucose + Glucose
Produced when starch breaks down (component of alcohol fermentation)
Sucrose
Glucose + Fructose
Sweetest
Lactose
Glucose + Galactose
Carb in milk (milk sugar); contributes half of energy in milk
Lactose Intolerance- body lacks enough lactase
Hydrolysis
Chemical reaction- breaks a disacch into 2 monosacchs
Water molecule splits to provide H and OH
Commonly occurs in digestion
Condensation
Chemical reaction- links 2 monosacchs
Hydroxyl group (OH) & H atom combine to form water
Polysaccharides- chains of monosacchs; complex carbs
Glycogen
Storage form of energy in the body (1/3 in liver, 2/3 in muscle cells)
Built of glucose units (branched chains)
Food not a good source
Starch
Storage form of energy in plants
Built of glucose units (branched & unbranched chains)
Grains are the best source (corn, rice, rye, legumes, veg, etc)
Fiber
Provides structure in stems, trunks, roots, leaves, & skins of plants thus found in all plant foods (veg, fruits, whole grains, legumes)
Built of monosacchs & other carb derivatives (bonds between fiber monosacchs can't be broken down in digestion)
Pass through the body undigested
Soluble
Dissolve in water, viscous (form gels), & fermentable (digested by colon bacteria)
Helps prevent diseases- oats, barley, citrus, legumes
Insoluble
Do not dissolve in water, non-viscous, less readily fermentable
Promote bowel movements; alleviate constipation- bran & veg Proteins
Made up of Amino
Monosaccharide- simple sugars; simple carbs
C6H12O6
3 types
Glucose
Energy source for all cells
1 of the 2 sugars in every disaccharide
Makes up polysaccharides
Mild, sweet flavor
6-sided ring
Fructose
Intensely sweet; naturally found in fruits, honey
5-sided ring
Galactose
No sweet flavor
6-sided ring
Position of the hydroxyl group differs from glucose
Disaccharides- pairs of monosacchs; simple carbs
Maltose
Glucose + Glucose
Produced when starch breaks down (component of alcohol fermentation)
Sucrose
Glucose + Fructose
Sweetest
Lactose
Glucose + Galactose
Carb in milk (milk sugar); contributes half of energy in milk
Lactose Intolerance- body lacks enough lactase
Hydrolysis
Chemical reaction- breaks a disacch into 2 monosacchs
Water molecule splits to provide H and OH
Commonly occurs in digestion
Condensation
Chemical reaction- links 2 monosacchs
Hydroxyl group (OH) & H atom combine to form water
Polysaccharides- chains of monosacchs; complex carbs
Glycogen
Storage form of energy in the body (1/3 in liver, 2/3 in muscle cells)
Built of glucose units (branched chains)
Food not a good source
Starch
Storage form of energy in plants
Built of glucose units (branched & unbranched chains)
Grains are the best source (corn, rice, rye, legumes, veg, etc)
Fiber
Provides structure in stems, trunks, roots, leaves, & skins of plants thus found in all plant foods (veg, fruits, whole grains, legumes)
Built of monosacchs & other carb derivatives (bonds between fiber monosacchs can't be broken down in digestion)
Pass through the body undigested
Soluble
Dissolve in water, viscous (form gels), & fermentable (digested by colon bacteria)
Helps prevent diseases- oats, barley, citrus, legumes
Insoluble
Do not dissolve in water, non-viscous, less readily fermentable
Promote bowel movements; alleviate constipation- bran & veg Proteins
Made up of Amino