carbohydrate123.pptx
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Carbohydrates are the most abundant organic molecules found in nature and plants. They are synthesized from at least three carbon precursors and provide energy through photosynthesis in plant chloroplasts. Carbohydrates serve as an energy source for sweetening foods and as preservatives, while sugars are a type of carbohydrate called saccharides found in soda, cookies, candy, chocolate, desserts, cereals, and ice cream. Benefits of carbohydrates include providing energy, storing energy, preserving muscles, promoting digestive health, and influencing heart health and diabetes.
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CARBOHYDRATES (1).pptx
Carbohydrates come in three main types - sugars, starches, and fiber. Sugars and starches are simple and complex carbohydrates that provide the body with energy, while fiber is important for digestive and heart health. The building blocks of carbohydrates are simple sugars called monosaccharides, and carbohydrates have the function of providing energy, regulating blood sugar, and contributing flavor and texture to foods. Their structure involves carbon, hydrogen, and oxygen atoms arranged into 3-6 carbon molecular units.
Carbohydrates.pptx
Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen. They are classified as monosaccharides, disaccharides, and polysaccharides depending on their sugar unit composition. Monosaccharides like glucose are simple sugars, while starches and fibers are complex polysaccharides. Carbohydrates are the body's primary source of energy, providing 4 calories per gram. Athletes require higher carbohydrate intake to fuel intense exercise. Pre-exercise meals should consist of complex carbs for steady energy release, while simple carbs aid recovery after exercise. Maintaining adequate daily carb intake helps prevent ketosis and supports fat metabolism.
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This document discusses carbohydrates and their role in the body. It defines carbohydrates as sugars that provide the body with energy. Carbohydrates are either simple or complex, with simple carbohydrates being single or double sugars absorbed quickly and complex carbohydrates being starches made of multiple linked sugars absorbed more slowly. Carbohydrates provide energy, particularly for the brain and physical activity. Sources of carbohydrates include fruits, vegetables, grains and beans. The document also discusses lactose intolerance and its treatment through lactase supplements or a lactose-free diet.
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This presentation defines carbohydrates and classifies the main types: sugars, starches, and fiber. It describes the key carbohydrates - monosaccharides, oligosaccharides, disaccharides, and polysaccharides. The presentation explains that carbohydrates are the primary energy source for the body, and are found mainly in grains, starchy vegetables, fruits, dairy products, and beverages. Carbohydrates have important structural functions and help control blood sugar levels.
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Carbohydrates are compounds made of carbon, hydrogen, and oxygen. There are three main types: monosaccharides like glucose are simple sugars; disaccharides like sucrose are two monosaccharides bonded together; and polysaccharides like starch and glycogen are long chains of monosaccharides. Carbohydrates provide the body with its primary source of energy and are found naturally in foods like grains, fruits, vegetables, and sugars. A deficiency in carbohydrates can lead to hypoglycemia, ketosis, acidosis, weight gain, and decreased energy levels. Carbohydrates can be tested for using Benedict's solution, which changes color depending on the presence of reducing sugars.
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Carbohydrates provide a major source of energy for humans and are present in foods as sugars, starches, and fibers. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Important carbohydrates include glucose, fructose, galactose, sucrose, lactose, and starches. Carbohydrates are broken down into glucose during digestion and absorption and used by cells for energy or stored as glycogen. Dietary fiber is not digested but performs important functions like regulating digestion. A balanced diet should provide adequate carbohydrates while limiting sugars and refined grains.
Carbohydrates
The topic is about carbohydreates.
This lecture will cover an introduction to carbohydrates, its classification and exmaples. it will also cover the difference between glycemic index, difference between complex vs simple carb and also what are the fuctions of carbohydrates. this content will be helpful for all categories of students. 2014 study published in JAMA and youtube sources helps me in preparing lecture.
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Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that are found in foods and living tissues. They include sugars, starches, and fibers. Carbohydrates break down in the body to release energy. The general formula for carbohydrates is Cx(H2O)y. Carbohydrates are classified as monosaccharides, disaccharides, or polysaccharides depending on their structure and number of sugar units. Common sources of carbohydrates include potatoes, grains, milk, and fruits.
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Carbohydrates come in three main types - sugars, starches, and fiber. Sugars and starches are simple and complex carbohydrates that provide the body with energy, while fiber is important for digestive and heart health. The building blocks of carbohydrates are simple sugars called monosaccharides, and carbohydrates have the function of providing energy, regulating blood sugar, and contributing flavor and texture to foods. Their structure involves carbon, hydrogen, and oxygen atoms arranged into 3-6 carbon molecular units.
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Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen. They are classified as monosaccharides, disaccharides, and polysaccharides depending on their sugar unit composition. Monosaccharides like glucose are simple sugars, while starches and fibers are complex polysaccharides. Carbohydrates are the body's primary source of energy, providing 4 calories per gram. Athletes require higher carbohydrate intake to fuel intense exercise. Pre-exercise meals should consist of complex carbs for steady energy release, while simple carbs aid recovery after exercise. Maintaining adequate daily carb intake helps prevent ketosis and supports fat metabolism.
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Carbohydrates are compounds made of carbon, hydrogen, and oxygen. There are three main types: monosaccharides like glucose are simple sugars; disaccharides like sucrose are two monosaccharides bonded together; and polysaccharides like starch and glycogen are long chains of monosaccharides. Carbohydrates provide the body with its primary source of energy and are found naturally in foods like grains, fruits, vegetables, and sugars. A deficiency in carbohydrates can lead to hypoglycemia, ketosis, acidosis, weight gain, and decreased energy levels. Carbohydrates can be tested for using Benedict's solution, which changes color depending on the presence of reducing sugars.
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Carbohydrates provide a major source of energy for humans and are present in foods as sugars, starches, and fibers. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Important carbohydrates include glucose, fructose, galactose, sucrose, lactose, and starches. Carbohydrates are broken down into glucose during digestion and absorption and used by cells for energy or stored as glycogen. Dietary fiber is not digested but performs important functions like regulating digestion. A balanced diet should provide adequate carbohydrates while limiting sugars and refined grains.
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The topic is about carbohydreates.
This lecture will cover an introduction to carbohydrates, its classification and exmaples. it will also cover the difference between glycemic index, difference between complex vs simple carb and also what are the fuctions of carbohydrates. this content will be helpful for all categories of students. 2014 study published in JAMA and youtube sources helps me in preparing lecture.
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This document discusses carbohydrates and provides an overview of the basics. It explains that carbohydrates come in different forms including monosaccharides, disaccharides, polysaccharides, and fiber. Carbohydrates are an important source of fuel and provide glucose to the body and brain. While simple carbohydrates like sugar are small molecules, complex carbohydrates like starches are larger polysaccharide molecules. The document recommends obtaining 55-65% of daily calories from carbohydrates, with no more than 20% from added sugars, and choosing whole grains, fruits, vegetables, beans and peas as healthy carbohydrate sources.
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This document discusses carbohydrates, including their types, sources, and importance. It defines carbohydrates as macronutrients that provide the body with its primary source of energy. Carbohydrates are classified as simple or complex depending on their chemical structure and impact on blood sugar levels. Good sources of carbohydrates include fruits, vegetables, whole grains, beans and dairy. The document also outlines recommended daily intake of carbohydrates and how factors like age, gender and activity level impact basal metabolic rate and calorie needs.
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carbohydrates ppt.ppt
This document discusses carbohydrates and their classification. Carbohydrates are produced by plants through photosynthesis and are converted into glucose for human energy. Carbohydrates are classified as simple or complex, with simple carbohydrates being monosaccharides like glucose, fructose, and galactose or disaccharides like sucrose, lactose, and maltose composed of two monosaccharides. Complex carbohydrates are polysaccharides like starch stored in plants and glycogen stored in animal liver and muscle. The document also distinguishes between naturally occurring sugars in foods and added sugars in processed foods and sweets.
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Carbohydrates
Carbohydrates : carbohydrates are polyhydroxy aldehyde or ketones, or substances that yield such compounds on hydrolysis. A carbohydrate is a biological molecule consisting of Carbon (C), Hydrogen (H), and Oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (CH2O)n. Simple carbohydrates are also known as "Sugars" or "Saccharides".
Depending upon the composition and complexity, carbohydrates are divided into four groups:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
Monosaccharides: are simplest sugars, or the compounds which possess a free aldehyde (CHO) or ketone (C=O) group and two or more hydroxyl (OH) groups. They are simplest sugars and cannot be hydrolyzed further into smaller units. Examples of monosaccharides include:
1. Glucose
2. Fructose
3. Galactose
Disaccharides: Those sugars which yield two molecules of the same or different molecules of monosaccharides on hydrolysis are called Disaccharides. Three most common disaccharides of biological importance are:
1. Maltose
2. Lactose
3. Sucrose
Oligosaccharides: are compound sugars that yield more than two and less than ten molecules of the same or different monosaccharides on hydrolysis. Depending upon the number of monosaccharides units present in them oligosaccharides can be classified as Trisaccharides, Tetrasaccharides, Pentasaccharides and so on.
Polysaccharides: polysaccharides are polymers containing ten or more monosaccharides units attached together. Polysaccharides are also known as Glycans. Polysaccharides are further classified into:
1. Homopolysaccharides: are also known as homoglycans. Homopolysaccharides are polymer of same monosaccharide units. Example includes:
1. Starch
2. Glycogen
3. Cellulose
4. Inulin
5. Dextrin
6. Dextran
7. Chitin
Heteropolysaccharides: heteropolysaccharides are polysaccharides that contains different types of monosaccharides. Heteropolysaccharides can be classified as: GAG, AGAR, AGAROSE, PECTIN.
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This document defines and classifies carbohydrates. Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that include sugars, starches, and fibers. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that cannot be broken down further, while oligosaccharides contain 2-10 monosaccharide units and polysaccharides contain over 10 units and are not sweet tasting. Common monosaccharides include glucose and fructose, while examples of polysaccharides are starch, glycogen, cellulose, and chitin. Carbohydrates serve as energy sources for cells and as structural materials in plants.
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Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
Chemically, carbohydrates are defined as “optically active polyhydroxy aldehydes or ketones or the compounds which produce units of such type on hydrolysis”.
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This document discusses carbohydrates and provides an overview of the basics. It explains that carbohydrates come in different forms including monosaccharides, disaccharides, polysaccharides, and fiber. Carbohydrates are an important source of fuel and provide glucose to the body and brain. While simple carbohydrates like sugar are small molecules, complex carbohydrates like starches are larger polysaccharide molecules. The document recommends obtaining 55-65% of daily calories from carbohydrates, with no more than 20% from added sugars, and choosing whole grains, fruits, vegetables, beans and peas as healthy carbohydrate sources.
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This document discusses carbohydrates and sugars. It notes that carbohydrates are a macronutrient that provides energy and are found in many foods. Carbohydrates can be classified as sugars, starches, or fiber. Sugars include monosaccharides like glucose and fructose, disaccharides like sucrose, and polysaccharides. The document provides recommendations for carbohydrate intake and discusses the metabolism, health effects, and safety of various sugars.
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This document discusses carbohydrates, including their types, sources, and importance. It defines carbohydrates as macronutrients that provide the body with its primary source of energy. Carbohydrates are classified as simple or complex depending on their chemical structure and impact on blood sugar levels. Good sources of carbohydrates include fruits, vegetables, whole grains, beans and dairy. The document also outlines recommended daily intake of carbohydrates and how factors like age, gender and activity level impact basal metabolic rate and calorie needs.
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This document discusses macro-nutrients and carbohydrates. It defines macronutrients as the main nutrients that provide calories and lists carbohydrates, lipids, and proteins as the three macronutrients required by humans. Carbohydrates are then discussed in more detail, classifying them as simple or complex and listing examples like monosaccharides, disaccharides, starch, glycogen, cellulose, and fiber. The document also covers the chemical structure and composition of carbohydrates as well as their functions and food sources.
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Structures
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2) There are six main types of nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water - that each perform important functions for the body.
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Carbohydrates
Carbohydrates : carbohydrates are polyhydroxy aldehyde or ketones, or substances that yield such compounds on hydrolysis. A carbohydrate is a biological molecule consisting of Carbon (C), Hydrogen (H), and Oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (CH2O)n. Simple carbohydrates are also known as "Sugars" or "Saccharides".
Depending upon the composition and complexity, carbohydrates are divided into four groups:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
Monosaccharides: are simplest sugars, or the compounds which possess a free aldehyde (CHO) or ketone (C=O) group and two or more hydroxyl (OH) groups. They are simplest sugars and cannot be hydrolyzed further into smaller units. Examples of monosaccharides include:
1. Glucose
2. Fructose
3. Galactose
Disaccharides: Those sugars which yield two molecules of the same or different molecules of monosaccharides on hydrolysis are called Disaccharides. Three most common disaccharides of biological importance are:
1. Maltose
2. Lactose
3. Sucrose
Oligosaccharides: are compound sugars that yield more than two and less than ten molecules of the same or different monosaccharides on hydrolysis. Depending upon the number of monosaccharides units present in them oligosaccharides can be classified as Trisaccharides, Tetrasaccharides, Pentasaccharides and so on.
Polysaccharides: polysaccharides are polymers containing ten or more monosaccharides units attached together. Polysaccharides are also known as Glycans. Polysaccharides are further classified into:
1. Homopolysaccharides: are also known as homoglycans. Homopolysaccharides are polymer of same monosaccharide units. Example includes:
1. Starch
2. Glycogen
3. Cellulose
4. Inulin
5. Dextrin
6. Dextran
7. Chitin
Heteropolysaccharides: heteropolysaccharides are polysaccharides that contains different types of monosaccharides. Heteropolysaccharides can be classified as: GAG, AGAR, AGAROSE, PECTIN.
Carbohdrates
This document defines and classifies carbohydrates. Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that include sugars, starches, and fibers. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that cannot be broken down further, while oligosaccharides contain 2-10 monosaccharide units and polysaccharides contain over 10 units and are not sweet tasting. Common monosaccharides include glucose and fructose, while examples of polysaccharides are starch, glycogen, cellulose, and chitin. Carbohydrates serve as energy sources for cells and as structural materials in plants.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
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Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 1. Instructor: Asst. Prof. Dr. EVIDENCE AKHAYERE
- 2. Carbohydrate • Carbohydrate can be seen as the most abundant organic molecules in nature. • Carbohydrates are synthesized with at least three precursor carbon • Green plants contains unique enzymes in their chloroplast which help in the conversion of carbon. • Carbohydrate provides energy that helps in the sweetening of foods • Carbohydrates also serves as preservatives.
- 3. Sugars • Away from the general notation of the term sugar, sugar can be seen as a family of molecules known as saccharides • Soda/Punch • Cookies • Candy • Chocolate • Desserts • Sugary Cereals • Ice cream
- 4. Benefits of carbohydrates • Carbs provide energy • They provide stored energy • They help preserve muscles • They promote digestive health • They influence heart health and diabetes