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carbohydrates

asham.karim400 nutrition 1st year Inglés 65 fichas

Fichas del conjunto (65)

  1. 1where are carbohydrates made?green plants via photosynthesis
    h2o and co2 = glucose
  2. 2scientists cannot reproduce this rxn, green plants are needed T or Ftrue
  3. 3the plant uses all of its energy stored in glucose meaning humans and animals cannot get to the energy source T or Ffalse
    some is used
    we can get to the energy source if we eat it
  4. 4what are some carbs foods (6)1. cereal grains and flours (wheat)
    2. legumes (beans)
    3. starchy roots (potatoes)
    4. fruits (oranges)
    5. sugars, honey, jams
    6. milk products
  5. 5how are carbs classified?number of basic sugar (saccharide) units
  6. 6what are the classifications of carbs? (4)monosaccarides - simple sugar (1 unit)
    disaccaride - simple sugar (2 unit)
    oligosaccharides - simple sugars (3-10)
    polysaccarides - complex sugars (many)
  7. 7The monosaccharides are all made up of the same atoms, in different arrangements and all exhibit distinct characteristics. T or Ffalse
  8. 8what are the building blocks of starch? (4)glucose
    mannose
    fructose
    galactose
  9. 9what ar the building blocks of fibres and gums (3)ribose
    xylose
    arabinose
  10. 10what do monosaccharides include?6 carbon hexoses
    5 carbon pentoses
  11. 11what are 3 type of monosaccharides?glucose
    fructose
    galactose
  12. 12what are 3 types of disaccharidessucrose
    maltose
    lactose
  13. 13what sis the most abundant sugar in the world?glucose
  14. 14which sugars are found in fruits, plant juices and honey?glucose and fructose
  15. 15how is lactose produced?glucose and galactose form a bond (milk sugar)
  16. 16________ is the form of sugar that circulates in the blood stream. it is broken down in the body to give _______,_______,________glucose
    energy, water, co2
  17. 17what is the sweetest sugar?fructose
  18. 18which sugar is not usually found in its free form in foods?galactose
  19. 19starch and cellulose have ______ as the basic unitglucose
  20. 20_________ is the basic unit of complex carbs such as vegetable gumsgalactose
  21. 21which sugar is very soluble and does not crystallize easily?fructose
  22. 22what are disaccharides?2 mono. linked together
  23. 23what is table sugar?sucrose
  24. 24what is milk sugar?lactose
  25. 25which disaccharide is found in germinating grain and corn syrupmaltose
  26. 26sucrose is ______ and _________ chemically bonded to each otherglucose
    fructose
  27. 27maltose consists of _______ and __________ chemically bonded to each otherglucose
    glucose
  28. 28lactose consists of ________ and ________ chemically bonded to each otherglucose
    galactose
  29. 29whats important in the production of beer?maltose
  30. 30which disaccharide is present with other sugars in fruits honey and veggiessucrose
  31. 31which sugar is only found naturally in milk and milk productslactose
  32. 32___________ is not digested by humans but rather broken down by bacteria in intestinal tract resulting in gas formationoligosaccharides
  33. 33________, _______, ________ are all polysaccharidesstarch
    glycogen
    fibre
  34. 34what are homo-polysaccarides?all composed of the same type of monosaccharide
  35. 35what are hetero-polysaccarides?compose of at least 2 types of monosaccharides
  36. 36polysaccharides may either be straight or branched chains t or Ftrue
  37. 37__________ is plants storage form of glucose. either branched or unbranched. it is insoluble. it provides NRG for us when eatenstarch
  38. 38___________ are polysaccharides that are derived from starch.dextrins
  39. 39_________ is the animal storage form of glucose. chains longer, more branched than starch. it is undetectable in meats cause when animal is slaughtered, it quickly breaks downglycogen
  40. 40what are plant fibres a mixture of? (5)cellulose
    hemicellulose
    beta-glucans
    pectins
    gums
  41. 41what are 2 types of starch molecules which is linear, which is branchedamylose (linear)
    amylopectin (highly branched)
  42. 42normal starch consists of ___% amylose and ___% amylopectin25
    75
  43. 43what is gelatinization?starch granules swelling when heated in water
  44. 44what is gelatinization responsible for?thickening that occurs when a starch pudding or sauce is cooked
  45. 45what are 3 three way dextrin are formed?1. cornstarch when corn syrup is made
    2. bread is toasted
    3. flour is heated/browned
  46. 46what color are dextrinbrown
  47. 47which polysaccharide can be used as a fat replacer in food products (ex salad dressings, puddings)dextrins
  48. 48________ glucose is converted into either fat or gycogensurplus
  49. 49which polysaccharide is stored in the liver and muscles temporary until hydrolyzed to help maintain blood glucose levels or use d as fuel by musclesglycogen
  50. 50soluble fibre: insoluble fibre:form gel like solutions when mixed with water (oat)
    does not dissolve in water, will absorb water and swell (wheat bran)
  51. 51what are different types of fibres? (5)1. cellulose (homoglucan)
    2. hemicellulose (heteroglucan)
    3. beta-glucans (homoglucan)
    4. pectins
    5. veggie gums/hydrocolloids
  52. 52which fibre is in plant cell wallshemicellulose (heteroglucan)
  53. 53what fibre is linked together my meta bonds to form linear glucose chainscellulose (homoglucans)
  54. 54which fibre is found in both cell walls and space between plant cells. they aid in cementing plant cells togetherpectins
  55. 55which is the most abundant type of fibre?cellulose
  56. 56which fibre can be used to replace some of the fat in food proc=dcuts?cellulose
  57. 57which fibre improves mixing quality in bread dough, reducing mixing energy, aiding incorapartion of protein and improve loaf volume?hemicellulose
  58. 58what is less linear than cellulose and more soluble in waterbeta-glucans
  59. 59which fibre is found in the gastrointestinal tract and they form viscous hydrated mass that traps bile and acids and reduces the amount of cholesterol absorbed in the bodbeta glucans
  60. 60which fibre is good for diabetics as a mens of controlling blood sugar levelsbeta-glucans
  61. 61which fibre is found in fruits and is responsible for forming gels in jams, jelliespectins
  62. 62where is pectin produced commercially?apple cores or citrus peel
  63. 63which fibre when dissolved in water produce thickening or texture building effectvegetable gums
  64. 64which fibre is wildly used as a fat replacer in the food industryvegetable gums/ hydrocolloids
  65. 65what are examples of vegetable gums?(4)1. seaweed extracts
    2. pant seed gums
    3. plant exudates
    4. microbial gums

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1st year (unit 4 ) nutrition Fichas sobre carbohydrates , creado por asham.karim400 el 18/04/2016.
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asham.karim400
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