What are carbohydrates made up of?
Key Terms
Name some bodily functions of carbs.
Major source of E
Vital part of cell structure
Base of DNA (and RNA) molecules
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| Term | Definition |
|---|---|
What are carbohydrates made up of? | C, O, H |
Name some bodily functions of carbs. |
|
What do carbohydrates include? | Sugars, starches and fibre |
What is the simplest form of carb? | Sugars |
What is the chemical name for sugars? | Saccharides |
What are saccharides composed of? | One or more hydroxyl groups |
What do monosaccharides contain? | C, H, O atoms in a central ring structure |
Name the 3 monosaccharides and examples. | Fructose: fruit, honey |
What are disaccharides? | 2 monosaccharides |
Name the 3 disaccharides. | Sucrose |
What is maltose made up of? | Glucose + Glucose (malted grains) |
What is sucrose made up of? | Glucose + Fructose (table sugar) |
What is lactose made up of? | Glucose + Galactose (milk) |
How do we digest disaccharides? | Hydrolysis (add H2O) |
Do all disaccharides use the same enzyme to digest? | No, all require a different one |
What is invert sugar? | The fructose and glucose mixture that results from the hydrolysis of sucrose by sucrase is called invertase |
What do alcohols all contain? | At least one OH- group |
Name 4 types of alcohols and give examples. |
|
Give examples of “sweet” alcohols. | Glycerol, mannitol, sorbitol, xylitol |
Which “sweet” alcohol is a cryoprotectant? | Glycerol |
How many kcals/g do carbs have? | 4kcal/g |
How are sources of sugar listed on a food label? | Listed separately |
Why are artificial sweeteners used? How are they extracted? |
- Extracted from plants |
Who developed sugar cane extraction processes? | Chinese |
How is molasses made? | Crude boiled liquid pressed from sugar cane |
What is brown sugar? | Unrefined or partially refined cane sugar |
How is confectioner's sugar made? | Granulated sugar that is ground into a fine powder |
What do sugar beets perform the same function as? | As sucrose from cane sugar but CHEAPER |
How is maple syrup made? | Sap of sugar maple trees, slowly simmered to make syrup |
How is maple syrup adultered? | Corn syrup |
How is corn syrup processed? | Hydrolyzing cornstarch into glucose |
What is corn syrup composed of? | Varying amounts of dextrose, maltose, dextrins or polysaccharides |
How is high fructose corn syrup made? | Enzymatically converting some of the dextrose in corn syrup to fructose |
How is sorghum made? | Sap extracted from sorghum canes and boiled to evaporate excess H2O |
What does sorghum resemble? | Molasses |
How is honey made? | Bees extract invert sugar from the pollen of flowers and store in hives |
What does the taste of honey depend on? | Type of flower |
What is isomalt made of? | Mannitol, sorbitol, beet sugar |
How is isomalt used? | Blown, spun, shaped sugar sculptures - does not form crystals, liquefies at 154°C |
Name the 6 functions of sugar in food preparation. | 1) Sweeten foods |
What causes the ability to sweeten? | Sugars have up to 10 units of monosaccharides |
What influences sweetness? | Sweeter the sugar, simpler the structure |
How does the body recognize sugar? | Sugar binds to taste buds via H-bonds |
How do sugars act as preservatives? | Prevent food spoilage by drawing H2O away from bacteria (lowers Wa) |
Which sugar is most effective in maintaining freshness of baked goods? | Invert sugar |
How does sugar affect crumbs? | The + sugar a baked product contains, the more tender the crumb |
How does sugar change viscosity? | Sugar interferes with flour's ability to form an elastic structure |
Why does sugar dissolve in H2O? | Large number of hydroxyl groups, forms hydrogen bonds, water molecules surround sugar, suspending sugar in a water solution |
What happens when sugar solutions are heated? | H2O evaporates, increasing sugar concentration |
What does supersaturated mean? | If a sugar solution has been heated to concentrate it and is then cooled: any solution that has been heated to dissolve more solute than the water would normally hold is called supersaturated |
How is candy made? | When sugar crystals separate from a supersaturated sugar solution during cooling |
What differentiates high and low quality chocolate? | High quality = fine sugar crystals |
Name the 5 factors affecting crystal formation. | 1) Cooling time |