Carbohydrate Rearing Research Paper

Carbohydrate Rearing Research Paper
Carbohydrate loading is probably one of the most misunderstood terms in sports nutrition. People commonly think anyone involved in sport needs to
'carb up' and the way to do this is to eat 'flat out' in the days leading up to an event. Carb loading can be effective and contribute to optimal
performance as long as it's completed the right way.
Carbohydrate loading is a strategy commonly followed by many athletes before an endurance competition to increase muscle glycogen storage
(Benrdat, 2012, p. 163). The general technique is to gradually increase carbohydrate and fluid intake each day, beginning the week before competition,
while exercise is tapered downward (2012, p. 163). This reasonable, safe strategy maximizes glycogen storage (2012,
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Protein And Carbohydrates Essay
Protein and carbohydrates are both macronutrients required for health reasons. But which one of these macronutrients before a run affects running
performance more favorably? Most people recognize protein as something that helps build stronger muscles. But is that the only thing that protein helps
with? Carbohydrates which are also called sugar is stored as glycogen in the muscles and comes from healthy (fruit) and unhealthy (candy) places.
Researchers were curious to know, what macro–nutrient has a more favorable effect on running, protein or carbohydrate (sugar)? People can improve
their running by improving their diet. Sugar is a carbohydrate. When runners eat sugar the sugar is turned into glucose in our blood. Then it is stored
into the muscles which are called glycogen. Glycogen gives people the energy to run for a longer amount of time. Sugar is energy. Runners mostly
eat natural sugar like fruits because of the vitamins and minerals and not processed sugar like candy and junk food which can cause diseases like
diabetes. "Glycogen can be stored through a runner's liver as well, ... Show more content on Helpwriting.net ...
Protein is healthy for people's organs. Runners would rather have a few eggs that are healthy for humans and give them energy, than having candy or
junk food that will potentially hurt the stomach. The great thing about protein is that not only does it help humans lose weight, but it is a backup for
sugar. What this researcher means is that when runners run out of energy in their muscles, then protein will give the muscles energy. Protein is used to
help the muscles heal faster after running. The runners will drink a protein shake after their run to help their muscles heal from the soreness from their
marathon or the run they took. Protein also helps runners/people receive stronger or better muscles in their arms, legs,

The Ketogenic Diet Is A Low Carbohydrate Diet
The ketogenic diet is a low–carbohydrate diet which prompts the body to use fat as its main source of energy instead of the glucose from
carbohydrates. The diet can immensely aide in weight loss, health, and performance. It is primarily designed to put the body in a state of ketosis,
where the body produces ketones from stored and eaten fats and uses them for energy. Approximately, a person's main food groups while on the
ketogenic diet should mainly consist of fats, with some proteins and few carbohydrates (WebMD 2014). I chose to write about the ketogenic diet
because it is a diet plan that I have found has immense health benefits for my father and me, and I have started the diet at the start of 2017, while my
father has continued with... Show more content on Helpwriting.net ...
As hunter–gatherers, wheat was not available to humans, and their main diet included the following: hunted mammals, fat from the animals, various
hunted seafood, stems, leaves, gathered fruits, and mushrooms. These foods provided hunter–gatherers with enough fat and protein to enter ketosis. It
is estimated that hunter–gatherers sustained this ketogenic lifestyle for as long as 1.5 million years. Approximately 11,500 years ago, the first crops
were cultivated and eaten as a source of people's diets. Along the Fertile Crescent, the crescent–shaped region in the Nile Valley, the fertile soil was
used to grow an early ancestor of wheat known as emmer. This food and the wheat–based products after it drastically changed the diets and habits of
earlier humans, making them more sedentary people participating in less strenuous exercise, while introducing wheat–based carbohydrates into their
diets. These crops and agricultural methods were passed down from generation to generation and are still used today (Calories Proper 2014). The
ketogenic diet has many benefits, as it can immensely aid in weight loss as the body resorts to using up its fat storages when carbohydrates are not
available. It can also be used to treat and maintain Type 2 Diabetes. It does so because diabetes is caused and worsened by very high blood sugar

Fear No Carbohydrates
Carbohydrates are one of three macronutrients. They are an important energy source, specifically for the brain and the spinal cord. Carbs tend to be
given a bad image causing many people to avoid them. Doing this can lead to possible health problems if you do not consume the accurate amount of
carbohydrates on a daily basis. There are many positive health benefits to making sure we consume enough carbohydrates as well as negative effects if
we do not consume enough good carbs each day. Carbohydrates tend to be put into a negative light; there are many diets out there called "no–carb or
low–carb" but are these doing our bodies any good? When many hear the word carbs they tend to jump straight to bread, pastas, and cookies.
However, this is not true many fruits, vegetables, nuts, and grains are carbohydrates as well. According to "Fear no Carbs" an article published in 2014
found that participants of low–carb diets had a "30% higher risk of death from all causes in the long run." On average humans should be consuming
130 (g.) of carbohydrates a day in order to supply the brain with glucose. That is 45–65% of you allotted calorie intake per day. When you digest carbs
your body turns them into glucose where your body then stores it for energy. Carbohydrates are the only nutrient that's main purpose is to fuel our
bodies and when you ... Show more content on Helpwriting.net ...
This is particularly important when partaking in physical activity. According to the "Stop Worrying About Carbs" article Stuart Galloway Ph.D. says
that when you are working out at a high level intensity you should add an extra gram of carbs for every minute of your workout. This is especially
important for athletes. Due to the lifestyle they live; they have high performance expectations, extreme workouts, and are also trying to reduce their
risk of illness and

The Misconceptions Of Carbohydrates
Carbohydrate Misconception
"Do not eat carbohydrates, they are bad for you!" Everyone has heard this phrase before, either from their parents, a health teacher or possibly an
online source. However, contrary to popular belief, this statement is extremely inaccurate. Carbohydrates are a crucial part of every diet as they
administer numerous health benefits, such as preventing the breakdown of muscle tissue and presenting the body with energy and fiber.
To start with the basics, what exactly are carbohydrates? They are one of the three macronutrients, meaning the human body cannot produce them on its
own. Carbohydrates consist of sugars, starches, and fibers, and are found in a substantial amount of foods such as fruits, grains, vegetables, ... Show
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The health benefits of fiber are endless, but its main assets include lowering cholesterol, controlling blood sugar and maintaining a healthy weight
(Anderson et al., 2009). Lowering cholesterol and heart health go hand in hand, as high cholesterol may lead to heart disease. Soluble fibers work
the most efficiently at lowering cholesterol, as they attach to pieces of fat in the blood and remove them. Examples of soluble fibers include oats,
barley, nuts, seeds, beans, and some vegetables. Not only do they effectively lower overall cholesterol, but they especially work to reduce bad
low–density lipoprotein, better known as LDL. LDL is the main contributor to the blockage of arteries, so, therefore, cutting the levels of LDL will
lead to less total buildup of fat and a decreased chance of developing heart disease. Fiber also works to control blood sugar levels. This can be
extremely beneficial to individuals with diabetes, due to the fact that they produce inadequate amounts of insulin. Consequently, resulting in them
having to monitor blood sugar levels on their own. Often times simple carbohydrates will lead to quick spikes in blood sugar. However, this is not an
issue with complex carbohydrates, since fiber counteracts them by slowing the absorption of glucose. As a result, blood sugar levels will not
immediately rise, making it less difficult

The Benefits Of Carbohydrate Loading
Carbohydrate loading is a strategy used by some of the athletes. This strategy is aimed at increasing the amount of fuel that is kept at their muscles to
enable them to improve their performance by enduring events. Carbohydrate loading is achieved through the continuous eating of high–carbohydrates
meals while reducing the level of activities. Carbohydrate loading is mostly beneficial for enduring athletes such as swimmers, cyclists, and marathon
runners. Other athletes do not require carbohydrate loading since it is possible for them to get their calories from carbohydrates (Mayo Clinic Staff,
2015). To understand more about carbohydrates loading, this excerpt will examine how it works.
Carbohydrates contain sugars and starches, and they are

Carbohydrates
There is a lot of chemistry behind how food and working out correlate. Whenever we eat food chemistry is involved with how the body breaks it
down into nutrients. The food we eat is used as energy and fuel for our bodies whether we are working out or not. When we do workout we are using
up that energy much more than normal so it is important to prep, maintain and regenerate the energy we use. Whenever we eat food It is recommended
that before you work out, you should load up on carbohydrates. It is necessary to eat a lot of carbohydrates because they will provide you with the
energy you need your workout. The reason that carbohydrates serve as energy is because of how they break down after being eaten. Once you eat
carbohydrates your body breaks them down and turns them into glycogen, glucose stored in your liver and in your muscles. As you eat more
carbohydrates, your body stores more glycogen, and the more glycogen stored means the more energy available. The reason that carbohydrates are the
best source of glycogen is because it provides a much longer lasting and better quality energy than foods high in sugar or fat. When you start to workout
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When you become dehydrated during a workout your body is much more prone to injury. During the glycogen process that happens when
carbohydrates are turned into energy, water can be given off. When too much water is being released it can cause a loss of body mass. Any more
than a two percent loss in body mass affects your muscles. You won't be able to produce enough lactic acid so you get sore and fatigues much
quicker. If you do not maintain your hydration during a workout then loading up on carbohydrates is pointless. Even though you may have the proper
amount of glycogen stored for energy, your loss in body mass and dehydration will keep your muscles from performing to their full

Low Vs High Carbohydrate Essay
Statement of the Problem
A highly–debated topic regarding athlete nutrition recently has been the effect of low vs. high carbohydrate diets on athlete performance. While it is
common for many athletes to maintain a diet high in carbohydrates, alternative diets are quickly becoming more popular (NogalesвЂђGadea et al.,
2017). Glycogen is a polysaccharide stored in animal liver and muscle cells that is easily converted to glucose to meet metabolic energy requirements
(glycogen, 2017). High muscle glycogen levels are a major contributor to increased athlete performance, and researchers have proven on several
occasions that a high–carbohydrate is key to achieving these levels (Dunford, 2006). However, the growing controversy has opened up a new debate
on possible alternatives to high–carbohydrate diets with the possibility that these alternatives could provide similar levels of nutrients to endurance
athletes. My research will expand on and explore the current beliefs surrounding these types of diets and will explore and possibly confirm the belief
that a high protein, low–carbohydrate diet will be sufficient for an endurance athlete. In past studies, researchers have examined the different effects
that a high vs. low–carbohydrate diet has on the performance ... Show more content on Helpwriting.net ...
I will collect qualitative and quantitative data. I will consider college and high–school athletes that are involved in soccer, cross country, or swimming
as part of my data. The survey will include questions regarding the participant's approximated macronutrient (a group consisting of carbohydrates, fats,
and protein) intake, their age, the sport that they are involved in, and a question or series of questions that will allow them to self–evaluate their
performance in that sport. I am expecting this survey to yield results that are consistent with previous research (that high–carbohydrate diets remain the
best choice for endurance

Carbohydrate Loading
Carbohydrate loading a basic regiment for glycogen for a higher expected sports Performance. Carbohydrate loading is split into carbohydrate and
loading. Carbohydrate is a primary sources for energy during physical activity, and loading is the expense changing our bodies is programmed to store
it and use it at the right time to burn it as our muscle is at work. On some occasions it makes sense to consume more carbohydrate–rich foods to exploit
our glycogen stores a strategy known as carbohydrate loading. It is good to consume extra carbohydrate if you are an athletic. Taking in extra
carbohydrate can determine how much period you can sustain and use the excess carbohydrate for longer time length as an athletic.
The concept of carbohydrate

Assess The Importance Of Carbohydrates
Carbohydrates:
It is recommended that at least 50–60% of your daily calorie intake comes from carbohydrates. This about 4–5kg of carbohydrates per kilogram of
body weight for the average person. This would be more depending on the amount of exercise that each person does.
Carbohydrates are either starches or sugars. Starchy foods, especially those that are unrefined such as whole grain bread, rice, pasta, cereals and
potatoes, provide a steady supply of energy. However, these foods can be filling. To achieve optimalcarbohydrate stores, the sportsperson may need to
top up with sugary sources that are more rapidly absorbed like sweets, dried fruit, fruit juice, and sugary or sports drinks. Fats:
Fats provide a good and concentrated source of energy and it the most predominant fuel for low intensity activity. If you eat less fat you can eat more
carbohydrates. A typical UK diet consists of 40% the total calorie intake being from fats. However it is recommended that this fat intake is kept
between 30–35%. And also for those who are taking part in regular exercise they must low this further.... Show more content on Helpwriting.net ...
Sources of protein may come from meat, fish, eggs and dairy products. Large amounts of protein will not improve performance or muscle mass. That
can only be achieved with the appropriate and specific training.
Normal protein requirements are in the region of 0.75 g per kilogram of body weight per day. The average UK diet significantly exceeds the Dietary
Reference Value nutrient intake for protein set at 45 g per day for a female and 55.5 g per day for a male.
It is recommended by the International Olympic Committee (IOC) that the protein intake should be intake of 1.2–1.7 g per kilogram body weight per
day. This is what is recommended for Olympic athletes undergoing intensive training

Fructose, Glucose And Carbohydrates
1.Describe the structure of a monosaccharide and name the three monosaccharides important in nutrition. Name the three disaccharides commonly
found in foods and their component monosaccharides. In what foods are these sugars found?
There are three types of monosaccharides; Glucose, Fructose, and Galactose. Monosaccharides are a type of sugar and often called simple
carbohydrates. These different sugars all have the same structures consisting of 6 carbon atoms, 12 hydrogens, and 6 oxygen atoms. They all follow
the rules of chemistry with each carbon atom having 4 bonds, oxygen having 2, and hydrogen 1 bond. The difference between each of these is the
order of arrangement of the atoms and therefore each provide a different amount of sweetness. Glucose is also known as blood sugar and is very
important to the body's activities as it is an essential energy source. Fructose, having the same chemical formula of glucose, is considered the sweetest
of the sugars. Galactose is a naturally occurring sugar in foods as a single sugar. The order difference of these bonds is shown in the following
reference pictures found in Understanding Nutrition. (Whitney & Rolfes, 2014, p101) There are three types of disaccharides as well; Maltose,
Sucrose, and Lactose. These sugars are compounds of the monosaccharide groups. Maltose consists of 2 glucose atoms; this is created when starches
break down. Sucrose consists of one glucose and one fructose atom and is the sweetest of the

Low Carbohydrate Diets
Low Carbohydrate diets have been, in recent years, very popular. A lot of people want to lose weight quick and many people see this diet as the go to
way to lose quick weight fast. But does shifting your diet dramatically really that healthy?
Carbohydrates are the main source of our energy and the nutrient that our brain uses the most. Going on a low carb diet can be very bad for your
health in some aspects if it is not controlled correctly. However, if controlled correctly then low carbdiets may be the best option for many individuals.
These individuals have shown a high jump on their LDL levels. Their HDL levels seem to stay at a constant for the most part, except for a few in
which it drops.
Glycemic levels will stay constant for the

Nutrition And Macronutrients : Carbohydrates
Nutrition and Macronutrients:
Carbohydrates:
Carbohydrate, in the form of glucose, is the preferred fuel for working muscles. It is particularly important during high intensity activity but
whatever exercise is performed some carbohydrate will be used. Glucose is stored in the muscles and liver as a substance known as glycogen and is
rapidly converted back to glucose when is it required. The capacity for glycogen storage is limited – a 70kg individual has glycogen reserves of
approximately 400g. Once these stores have been used, the ability to perform exercise is reduced.
In order to maximise the body 's glycogen stores, athletes should habitually consume a high carbohydrate diet, contributing approximately 60% to 70%
of total energy, equivalent to 6g to 10g carbohydrate/kg body weight/day. This is about 5–15% greater than the level of carbohydrate recommended for
the general population. Although complex carbohydrates such as cereals, pasta and bread are generally recommended in preference to simple sugars,
a diet providing 70% of energy as complex carbohydrate can be excessively bulky. Moreover, there may be situations, for example, immediately
post–exercise, where foods containing complex carbohydrate are not suitable. The use of food and drink containing simple sugars e.g. jam or honey
may therefore be necessary on occasion.
Protein:
Current guidelines suggest that, when compared with the general population, the daily protein requirements of individuals involved in

Carbohydrates Lab Report
Substrate utilisation at rest and during incremental exercise
Introduction.
Fats and carbohydrates are broken down by hydrolysis reactions to make smaller molecules that can be absorbed by the body to be later used as
energy (McArdle, Katch & Katch, 2015, p126). At different levels of exercise intensity, the balance of substrate utilisation changes and the use of
carbohydrates crosses over with fats to become the more dominant source of energy (Brooks & Mercier, 1994, p2259). The aim of the laboratory
session was to calculate the different respiratory exchange ratios (RER) to be able to measure the utilisation of fats and carbohydrates of an athlete
during incremental exercise.
Method
One male participated in this experiment (age 20 years, ... Show more content on Helpwriting.net ...
D., Gaitanos, G, C., Soderlund, K., & Ekblom, B. (1999). High–intensity exercise and muscle glycogen availability in humans. Acta Physiol Scand,
165(4), 337–345. http://dx.doi.org/10.1046/j.1365–201x.1999.00517.x
Brooks, G., & Mercier, J. (1994). Balance of carbohydrate and lipid utilization during exercise: the "crossover" concept. Journal Of Applied Physiology,
76(6), 2253–2261
McArdle, W. D., Katch, F. I., & Katch, V. L. (2015). Exercise Physiology:Nutrition, Energy, and Human Performance (8th ed). p126. Philadelphia:
Wolters Kluwer.
Romijn, J. A., Coyle, E. F., Sidossis, L. S., Gastaldelli, A., Horowitz, J. F., Endert, E & Wolfe, R. R. (1993). Regulation of endogenous fat and
carbohydrate metabolism in relation to exercise intensity and duration. American Journal of Physiology – Endocrinology and Metabolism, 265(3),
380–391.
Wu, C., Nicholas, C., Williams, C., Took, A., & Hardy, L. (2003). The influence of high
–carbohydrate meals with different glycaemic indices on
substrate utilisation during subsequent exercise. British Journal Of Nutrition, 90(06), 1049.

Carbohydrates Lab Report
Carbohydrates: Pg. 33, A–E
A. The waste product of dehydration synthesis is water.
B. The overall chemical formula of each of the three molecules is C18H36O18 , the ratio for the monosaccharides is 1:2:1. C. Glucose and fructose
have the same chemical formula but the atoms are arranged differently. Therefore they are structural isomers, however due to the atoms being arranged
differently it will give rise to different functions/abilities that make them different.
D. Cellulose is the polysaccharide similar to the beta–glucose chain we made, since cellulose consists of thousand linear chains of beta–glucose and
forms beta(1–>4) linkages. Amylose is the polysaccharide that can be made if we were using alpha–glucose since it consists of alpha ... Show more
content on Helpwriting.net ...
Carboxyl groups and amino groups are involved in the dehydration synthesis reaction. C. The acidic properties will be lost after the reaction because
the hydroxyl group in the carboxyl group will be removed to make the by–product water. Resulting in amino acids not being able to give away the H+
ions that will increase ph. Overall it will decrease the acidity of the molecule
D. The amino acids I made were alamine, serine, and aspartic acid. They all have the same basic structure of an amino acid, which consists of an
amino group, carboxyl group and hydrogen. Although they are similar they have difference side chains that will give each one a different function. The
function groups that connect to the side chain will determine if it is ionic, polar or non–polar. The side chain for the alamine is a hydrocarbon chain
resulting in non–polar properties, while the serine has a hydroxyl group which will give it polar properties. Also the aspartic acid has a charged
carboxyl group making the molecule more

Explain The Structure Of Carbohydrates
Task 4 (D1) Amendment
The structure of carbohydrates is made of 3 simple elements. Carbon, Hydrogen and oxygen. These form in specific patterns creating carbohydrates,
which are required for everyday living. Carbohydrates can come in two forms either complex carbohydrates or simple carbohydrates. What determines
this is if there are three or more sugars attached in a chain this would be known as a complex carbohydrate or more commonly known as starchy foods.
Carbohydrates are ideal energy sources for the body because it can be easily converted into glucose, which is required to carry out basic tasks or
respiration.
The basic building blocks of carbohydrates are monosaccharaides and these are sugars like glucose, fructose and galactose. These are ideal energy
sources ... Show more content on Helpwriting.net ...
Lipids are made up of 3 fatty acid molecules and a glycerol molecule. Fatty acids are made up of long chains of carbon–hydrogen bonds with a
carboxyl group at the end. Similarly to carbohydrates bonds are formed with the removal of water (anhydro bond) but it is called an ester linkage.
This is because it is a bond between a carboxyl and a hydroxyl group, and in the process removes a water molecule (dehydration).
The bond between carbohydrates is a carbon–oxygen bond. This releases 360kJ/mol. In comparison the bonds between lipids are generally carbon to
hydrogen bonds and carbon–carbon bonds. This releases 413kJ/mol. For C–H bonds and 348kJ/mol. For C–C bonds. So you can see that there is
higher bond energy between lipids than carbohydrates.
In starch the glycoside bond is known as an alpha glycoside bond and humans can break this down but a beta glycoside bond (in cellulose) can only be
digested by herbivores. Alpha glycoside bonds are broken down by the enzyme amylase. Beta glycoside bonds are broken down by cellulose and are
only produced in herbivores (although we can break down lactose due to us having

Carbohydrate Loading Diet
A carbohydrate loading diet, is a way to increase the amount of fuel stored in your muscles to improve your athletic performance. Carbohydrate loading
is due to constantly eating a high–carbohydrate diet while cutting back your activity level as your carbohydrate loading. The purpose of carbohydrate
loading is to give you the energy to complete an endurance event with less fatigue, improving your athletic performance. Carbohydrate loading is
mostly used if you're an endurance athlete like a marathon runner, swimmer or cyclist, preparing for an event that will last 90 minutes or more pretty
much. Other athletes generally don't need carbohydrate loading it's enough to get half or more of your calories from carbohydrates. Carbohydrates are
starches

Reaction Paper On Carbohydrates
Introduction
Carbohydrates
Carbohydrates are usually known as sugars and they have the general formula Cx(H2O)y (Elmhurst College, 2003). Depending on the number of
monomers, carbohydrates can be monosacharides, oligosaccharides or polysaccharides. Monomers are the single monosaccharide units alone.
Oligosaccharides can contain from 2 to 10 monosaccharides and polysaccharides are made of many monosaccharides. They may also contain either a
ketone or aldehyde functional group (King, 2014). Some examples of monosaccharide include– glucose, galactose and fructose. Disaccharides are part
of oligosaccharides–they contain 2 monomer units – maltose is made of 2 glucose molecules, lactose made of a galactose and glucose molecule and
sucrose which consists of a glucose and fructose molecule serve as some examples. They are bound together by 1, 4 glycosidic bonds. Cellulose,
starch and glycogen are examples of polysaccharides –their monomers are bound by 1,4 as well as 1.6 glycosidic bonds. (Pearson Education, Inc, 2013).
Proteins
Research by Lau (2005) shows that proteins are one of the basic components of organisms. They are made up of many monomers of amino acids. The
amino acid structure (except proline) contains a carboxylic group, an amine group and an R group–also referred to as the side chain (Gorga, 2007).
Research by Lau (2005) ... Show more content on Helpwriting.net ...
The general test for all carbohydrates is the molisch's test –all of the carbohydrate samples had a purple ring formation. To prove this.Benedict's test
showed that glucose and fructose were reducing sugars. Tollen's test gave a positive result with glucose and fructose indicating that they were reducing
sugars. Barfoed's test showed that glucose and fructose were monosaccharides as they underwent a colour change. With seliwanoff's test fructose only
fructose gave a positive result, confirming that it was a ketose

Pre-lab: Identifying Carbohydrates
Analysis: Lab 1 Identifying Carbohydrates There were many ranges of color changes in the Benedicts test and Iodine stain. For the Benedicts test, this
oxidation/reduction response changes the arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to the first
concentration of the reducing sugar. For the iodine test, the three dimensional structure of various polysaccharides permits them to react with the iodine
stain to produce a certain color. As far as the molecular level, there is an OIL– RIG method. Oxidation occurs when a substance gains oxygen or loses
electrons or hydrogen (OIL – oxidation is loss) and reduction occurs when a substance loses oxygen or gains electrons or hydrogen (RIG... Show more
Therefore, this is where all solutions are extracted in ethyl alcohol or as the control in the experiment. The following tested for low concentration
(pale color) of lipids: wheat flour, white flour, soy flour, egg yolk and the unknown A3. This is because these certain breads with flour have a high
content of protein which lowers the content of carbohydrates, therefore has a low lipid value. Soy flour and egg yolk, especially, have the highest
protein. Solutions such as cream, honey, margarine, salad oil, skim milk, coconut milk, 2% milk, whole milk, soy milk and butter varied from
medium to high (strong) amounts of lipids present. Ethyl alcohol and egg white had none present. The hypothesis made for the outcome of the
problem was mostly correct. The assumption taken was that whole milk would have a strong volume of protein. Instead, there was a low
concentration that was resulted for the Biurets test. For the Sudan III test, the hypothesis was all guessed correctly due to the common sense of
variations of how protein holds for each solution. It is more like a general way of finding because most of these substances can be eaten daily and at
least seen on nutritional facts which came to understanding of the hypothesis.
Analysis: Lab 3 Identifying Unknown As a result of using the unknown (labeled A3) solution in all of the conducted experiments, it has come to

The Proteins Of Carbohydrates And Carbohydrates
Introduction
Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based
structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called
dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.Carbohydrates are made of
carbon, hydrogen and oxygen atoms in a 1:2:1 ratio. This means that for every carbon atom present in the carbohydrate there are two hydrogen atoms
and one oxygen atom present. The monomers for carbohydrates are referred to as monosaccharides. When many monosaccharides are chained together
the resulting molecule is called a polysaccharide. Carbohydrates are used by living organisms as an important source of energy. Examples of
carbohydrates include glucose, fructose, sucrose, galactose, ribose, deoxyribose, cellulose and chitin.Lipids are also made of carbon, hydrogen and
oxygen but the ratio of carbon, hydrogen, and oxygen is not 1:2:1. Instead, lipids have a much higher number of carbons and hydrogens with few
oxygen atoms present. The nonpolar bonds that form between the carbon and hydrogen atoms of a lipid cause them to be hydrophobic, or
water–repellent, molecules. This explains why water and oil do not mix. The large number of carbon to hydrogen bonds also serves to make lipids
energy rich storage molecules. One gram of lipid stores

Electrolytes, Carbohydrates, And Proteins
There are many types of foods, nutrients, and minerals that are important to the body, and the ones that will be covered in this paper are electrolytes,
carbohydrates, and proteins. The items listed above are vital to body functions in many ways; for example, electrolytes necessary for proper muscle
contraction (Nordqvist 2013). Proteins are essentially what allow our bodies to function as they do, and carbohydrates provide us with the energy that
allows it to function. Our body is an amazing and intricate machine, and that's basically what it is –– a well–oiled machine. In this adventure we will
discover what makes our bodies work the way they do, what moves the figurative cogs of our body, and what makes us tick inside. Now, first up on
the imaginary and minuscule chopping block is the electrolyte. This mysterious thing inside your body. The thing that all those sports drinks will
replenish. If it's so important, why does almost nobody know what they are? What is an electrolyte? Well, an electrolyte is the ionic form of elements,
like sodium, chlorine, and magnesium. To quote Nate Morrow's article about electrolytes, "Any fluid that conducts electricity, such as this new
saltwater solution, is known as an electrolyte: the salt ions of which it's composed of are known as electrolytes" (2013, Pg. 1). Electrolytes are, at their
most simple and easy to understand form, ions that help maintain the body. There are many different electrolytes, but there are several main ones in a

Carbohydrate Forensics Lab Report
The forensic pathologist has removed the contents of the victim's stomach for you to analyze in order to determine where the victim had his last
meal. Most organic compounds in living organisms are carbohydrates, proteins, lipids, or nucleic acids. Each of these macromolecules is made of
smaller subunits or monomers held together by covalent bonds. Most food is composed of three types of molecules: carbohydrates, proteins, and
lipids. Carbohydrates such as starches and sugars are major source of energy. Simple sugars are found in sweets and fruits. Starches are found in
potatoes, cereal, pasta, flour, and other plant products. Proteins are used in body structures such as muscles, skin, and hair. Rich sources of proteins
include meats,... Show more content on Helpwriting.net ...
TESTING FOR SIMPLE CARBOHYDRATES: Add 1.5 mL of Benedict's solution to a test tube with distilled water, and to a test tube with the stomach
content. If the content in the test tube chnages to the color orange, the test result is positive. If the content does not change color, the test result is
negative. (the students only determine the test results based on the stomach content, not the distilled water.) Place the tube carefully in the hot water
bath for at least 3 minutes. Using the test–tube holder, carefully remove the test tube from the hot water bath and place it in the test tube rack. Record
the results of your test in the data table

Carbohydrates, Lipids And Proteins?
Carbohydrates, Lipids or Proteins?
Elizabeth Martin del Campo 20609008
Partner: April D'Souza
TA's: Avril Metcalfe & Quinton Yau
BIOL 130L 005Tuesday from 7:00PM to 9:50PM B2 149
Sept 22, 2015
INTRODUCTION The purpose of this lab is to determine the type of macromolecules that make up a particular unknown solution; using 3 different
chemical tests. The first test consists of adding Benedict's reagent to 12 different solutions; including the unknown. If any of the 12 solutions undergo
a reaction in which they change colour (yellow, green, red or brown), then; the solutions contain simple sugars (ex. Monosaccharides). The next test
is the Iodine Test. In this particular experiment a drop of Iodine will be added to the same 12 solutions used in the previous test. If any of the
solutions turn black / blue or a simple red/ brown, then; a reaction has occurred. If a reaction has occurred, the solution will either be made up of starch
or glycogen. The final test consist of determining whether the solutions contain proteins. This is done by adding a drop of NaOH, and then 5 drops of
CuSO4. If the solutions change colour to violet, then; a reaction has occurred and it will indicate us that there is protein. Addition to that, we will also
look for the positive and negative controls of this experiment. We are using solutions that we know will form a reaction, such as; protein, starch and
glucose. A positive control is the reassurance that the

Sucrose : The Biological Consequences Of Carbohydrates
Carbohydrates are biological molecules made up largely of carbon, hydrogen, and oxygen. Monosaccharide sugars are rings of carbon, sometimes with
an oxygen atom in the ring, with additional carbon, hydrogen, and oxygen branches. Sucrose is normal table sugar. Sucrose is a non reducing
disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet (beta
vulgaris), and other plants and used extensively as a food and a sweetener. (1) The molecular formula of sucrose is C12H22O11. The fructose and
glucose rings are linked to each other by an oxygen atom. sugar is a term for any short–chain, sweet–tasting carbohydrate. Sucrose is a disaccharide
sugar, meaning it is made up of two monosaccharide sugar units. In the case of sucrose, the two units are glucose and fructose. The name sucrose
comes from the French word for sugar: sucre. The suffix –ose is always used for sugars. Sucrose accepts a central part as a settling in sustenance
creation and food recipes wherever all through the world. SUCROSE is a white scentless crystalline or fine strong, denser than water.(2) BASIC
STRUCTURE:– In 2 Dimension 3 Dimensional: Chemical and Physical Properties Computed Properties Property Name Property Value Molecular
Weight 342.297 g/mol Hydrogen Bond Donor Count 8 Hydrogen Bond Acceptor Count 11 Rotatable Bond Count 5 (3) Experimental Properties
Physical Description Property Name Property Value ColorHard, White crystals

The Properties Of Carbohydrates
Carbohydrates contain the elements carbon, hydrogen and oxygen and are hydrated due to the 2;1 ratio of hydrogen and water. Carbohydrates have 3
groups; monosaccharides, disaccharides and polysaccharides (see figure 7) Monosaccharides are simple sugars that made up of 1 sugar unit and
include glucose, fructose, galactose which are substrates for respiration. When 2 monosaccharides gain a glycosidic bond to attach to another they
become disaccharides. On the reverse, when they are broken down from 2 to 1, a condensation reaction and this is called hydrolysis. Adding one
monosaccharide after another to the chain, it polysaccharides; this is called condensation polymerisation and the monosaccharides are then referred to
as monomers. The properties of a polysaccharide molecule depend on the length and any folding which results in a more compact molecule.... Show
more content on Helpwriting.net ...
When an oligosaccharide chain links to a lipids of a suitable amino acid side chain in proteins, they usually present as glycans, by N– or O–glyosidic
bonds. N–linked oligosaccharides are always pentasaccharides attached to asparagine via a beta linkage to the amine nitrogen of the side chain.
Alternately, oligosaccharides that are O–linked are commonly attached to threonine or serine on the alcohol group of the side chain. Not all–natural
oligosaccharides occur as components of glycoproteins or

Carbohydrates : An Important Part
Carbohydrates paly an important part in athelets ' perfomenace. The basic componant of a carbohydrate is a simple union of carbon, hydrogen, and
oxygen. There are three major kinds of Carbohydrates: monosaccharides (or simple sugars), disaccharides, and polysaccharides.
1.Monosaccharides: [Sugar] It is the simplest form of carbohydrate as it consists of single–sugar unit.
The monosaccharides is main and primary source of energy for organisms.
2.Disaccharides: [simple or fast–acting carbohydrate] It consists of two monosaccharides joined together by a covalent bond.
Common examples of disaccharides are sucrose or table sugar (glucose–fructose), maltose (glucose– glucose) and lactose (glucose–galactose); sugar in
milk.
The main ... Show more content on Helpwriting.net ...
Fruit sugar is also known as fructose and the sugar in milk is called lactose. We can recognize other sugars on labels because their chemical names
also end in "–ose." For example glucose (also called dextrose), fructose (also called levulose), lactose and maltose.
C)Fiber: (comes from plant foods however no fiber in animal products such as milk, eggs, meat, poultry, and fish). The fiber is the indigestible part of
plant foods, including fruits, vegetables, whole grains, nuts and legumes. When you consume dietary fiber, most of it passes through the intestines and
is not digested.
Our body reduce Disaccharides and starches to monosaccharides through digestion to power our physical activities. There is a special type of
carbohydrate, known as fiber, passes through our intestine undigested. While fiber doesn't provide us with cellular energy, it improves our digestive
health by regulating our bowel function.
Major sources of carbohydrates are grain products, starchy vegetables, legumes, fruit, nuts, seeds, milk and yogurt.
CARDIOVASCULAR
DayEquipmentFrequencyTimeIntensity
MondayTreadmill4times(7:00am,11:00am,3:00pm,8:00pm)15–20mins40–60%HRR
TuesdayTreadmill4times(7:00am,11:00am,3:00pm,8:00pm)20–25mins55–65%HRR
WednesdayBike4times(7:00am,11:00am,3:00pm,8:00pm)15–20mins40–60%HRR
ThursdayBike4times(7:00am,11:00am,3:00pm,8:00pm)20–25mins55–65%HRR
FridayElliptic4times(7:00am,11:00am,3:00pm,8:00pm)15–20mins40–60%HRR

SaturdayElliptic

Investigating The Bonding Of A Carbohydrate
Carbohydrate Analysis
Introduction and Purpose Carbohydrates are organic compounds that consist of carbon, oxygen, and hydrogen. There are four different ways that
carbohydrates can be classified: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are the simplest sugars. They are
aliphatic aldehydes or ketones and most have five or six carbon atoms. Oligosaccharides are two monosaccharides linked together by the elimination
of a water molecule which allows the glycosidic bond can form. Polysaccharides contain more than one glycosidic bond and are the heaviest and most
prominent natural forms of carbohydrates (Mcclemmon). Carbohydrates also have the potential to be reducing sugars. This means they have a free
aldehyde or ketone group that is capable of acting as a reducing agent. All monosaccharides are reducing sugars and the other forms have the potential
to be one. There are several different ways to identify the bonding of a carbohydrate in the lab. In this lab, combinations of several different tests were
used in order to determine which functional groups were present. Benedict's and Barfoed's tests both test for the presence of a reducing sugar. Benedict's
reagent produces a red precipitate when heated in a the presence of a reducing sugar. Barfoed's reagent tests for reducing sugar as well, but does not
test for it in disaccharides, so this test is used to distinguish between monosaccharides and disaccharides. Disaccharides are not oxidized

Macromolecules Of Carbohydrates
Background and Carbohydrates
How are macromolecule polymers assembled from monomers? How are they broken down?
To assemble a macromolecule polymer from monomers, the monomers must bond. This is a process known as a dehydration reaction, in which a
water molecule is lost to form the bond. When this process occurs, each of the two bonded monomers provides part of the water molecule that was lost
in the dehydration reaction: one contributes a hydroxyl group and the other a hydrogen. Dehydration reaction can take place over and over again,
losing a water molecule every time, and forming a chain of monomers: a macromolecule. These macromolecules are disassembled by hydrolysis. This
process is the inverse of a dehydration reaction: the covalent bond between the monomers is broken when water is added, a hydrogen attaching to one
monomer and a hydroxyl group attaching to the other.
How can you tell a biological molecule is a carbohydrate?
Carbohydrates are sugars that contain carbon, hydrogen, and oxygen in a 1:2:1 ratio. They can be used for storage, structure, and energy. An example is
glucose, with chemical formula C6H12O6.
Explain the relationship between monosaccharides, disaccharides, and polysaccharides.
All three are carbohydrates. Monosaccharides are the simplest carbohydrates and are classified as simple sugars with molecular formulas that are
multiples of CH2O. Disaccharides are two monosaccharides bonded by a glycosidic linkage (a covalent bond formed by dehydration

Essay On Replacing Saturated Carbohydrates
While there are some proven benefits of replacing saturated fat with polyunsaturated fat, there are also proven negatives of replacing saturated fat with
carbohydrates. As described previously, in The Women's Health Initiative study, replacing saturated fat intake with carbohydrates can lead to a high
glycemic load from refined carbohydrates. Epidemiologic data gathered in the Nurses' Health Study indicates that a high dietary glycemic load intake
from refined carbohydrates increases the risk of CVD, independent of known risk factors. [38] This cohort study included a large sample size (75,521)
of women ages 38–63. The participants were followed for 10 years starting in 1984 and they had no previous diagnosis of diabetes mellitus, MI,
angina, stroke, or other CVD. The large sample size, initial health state of participants, and the length of the study are all indicative of a
well–controlled observational study. Replacing saturated fat intake with carbohydrates can cause an increase in ... Show more content on
Helpwriting.net ...
There is enormous amount of data supporting the fact that decreasing saturated fat intake will lower CVD risk and incidence, yet there are many
factors that will affect the health outcomes. Individual fatty acids have specific properties, some that lead them to increase CVD risk facts and some
that lead them to decrease risk factors. Identifying and measuring specific risk of the individual fatty acid can help to better understand the mixed
results in the studies. There have been more recent studies suggesting that carbohydrate intake can lead to an even greater risk of CVD risk factors.
With people limiting saturated fat intake, it is important to be aware of what nutrients they are replacing it with. The up and coming new
cardiovascular guidelines will hopefully lead to a better understand of how we should interpret the data and understand the risks of cardiovascular

Carbohydrates Research Paper
Bradie Anderson Carbohydrates are the main energy source. Without carbs, the body could not function in the ways that they should. Sources of
carbs include fruits, breads and grains, vegetables and sugars. You should try and make at least half of the grains you consume whole grains.
Whole grains and fruit are full of fiber, which reduces the risk of heart disease and helps keep normal blood glucose levels. Protein is responsible
for the building and repair of body tissues. Protein is broken down into amino acids, which are used as building blocks of protein. Nine of the 20
amino acids, essential amino acids, must be put into your diet because they cant blend in the body. Ten to 35 percent of your daily calories should
come from protein sources such as meat, dairy, beans or eggs. Fat is an energy source that when it is in your body, increases the absorption of
fat–soluble vitamins. Twenty to 35 percent of your daily intake should come from fats. You should choose healthy options such as foods... Show more
The 2010 Dietary Guidelines was designed to help people choose a healthy diet. There are three things we are supposed to go by. The first one being,
balance calories with physical activity to manage weight. Next, consume more of certain foods and nutrients such as fruits, vegetables, whole grains,
fat–free and low–fat dairy products, and seafood. Last, consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars,
and refined grains. Thinking over these and taking them into concert ion I've decided it is time to choose a more healthy lifestyle. I usually eat all
kinds of junk food and fast food all the time. Now that I've learned the true risks of doing so, I'm going to make more healthful eating habits for
myself. Also another thing I am willing to at least try is to start working about to help maintain my eating habits and my

Carbohydrate Video Analysis
One of the best statements of this particular video is that nutrition is not black and white. Many people trying to lose weight cut out on carbohydrates.
However, cutting out carbohydrates totally is not necessarily a good direction. Kyle Gunnars stated the following, "If you simply remove the
unhealthiest carb sources from your diet, wheat (including whole wheat) and added sugars, then you'll be well on your way to improved health."
Cutting out bad carbohydrates or calories that are not quality carbohydrates is a much better option. Fruits and vegetable contain many nutrients and
are considered a good carbohydrate. Fruits and Vegetables contain lots of water, which is a carbohydrates best friend. Per the video the daily
recommended amount

The Importance Of Carbohydrates
When considering the way that our bodies gain energy to perform any task, the first thing that should come to mind is carbohydrates. They are one of
the main nutrients where we get our energy from, and are defined as "a compound made up of carbon, hydrogen, and oxygen, that is derived from
plants and provide energy" (Thompson & Manore, 2017, p. 100). Carbohydrates are divided up into two groups: simple and complex carbohydrates.
Simple carbohydrates are "commonly called sugar" (Thompson & Manore, 2017, p. 101). Simple carbohydrates are found in a variety of foods such
as fruits, vegetables, milk, and milk products where natural sugars are found. Within this subgroup there are monosaccharides and disaccharides.
Monosaccharides are essentially one molecule of sugar, and happen to be the simplest type of carb that is usually in the form of glucose. Glucose,
fructose, and galactose are referred to as monosaccharides. Disaccharides are "a carb compound consisting of two sugar molecules that are joined
together" (Thompson & Manore, 2017, p. 101). Lactose, maltose, and sucrose are referred to as disaccharides.
Complex carbohydrates are "a nutrient compound consisting of long chains of glucose molecules" (Thompson & Manore, 2017, p. 102). Complex
carbs are found in foods that have whole grains, starchy vegetables, and legumes. Starches, glycogen, and fiber are all types of polysaccharides which
is described as "a complex carbohydrate consisting of long chains of glucose"

The Basic Building Block Of Carbohydrates
POLYMER SCIENCE
[Document subtitle]
History of Carbohydrates–
Carbohydrates are one of the macronutrients used in our diet and also protein–carbohydrate interactions are an essential component of cellular structure
and function. Vegetables, food grains, fruits, many other dairy products naturally contain carbohydrates in various amounts. The basic building block
of carbohydrates is a simple combination of carbon, hydrogen, oxygen. Any compound containing these three elements and having twice as many
hydrogen atoms as carbon and oxygen are the chemical definition of the carbohydrates.
Carbohydrates are called as the natural polymers. Natural polymers occur in the nature and they can be extracted. They are water based. Some
examples of natural polymers are DNA cellulose and proteins. There is also another type of the polymers called as synthetic polymers those which are
derived from the petroleum oils and they are made by the engineers. Some examples of the synthetic polymers are nylon, Teflon, polyester.
Humans when evolved used to eat only fruits and tubers year around. Fruits and tubers are consisted of safe starches and every one can consume them
regularly and they become excellent part of their life's. Then humans started to hunt animals for food. Many scientists believe that when humans started
eating meat those which are high suppliers of the carbohydrates human's brains become big. And then in 10,000 B.C agricultural revolution has begun
in places like middle

Research Paper On Carbohydrates
Low carb meals are defined as meals that have low amounts of carbohydrates per serving. Frequently, individuals assume the lower, the better, but in
the case of this form of diet, it is best to focus on the proper amount of carbs. The reason for this is that carbohydrates are necessary to the body from
the viewpoint of nutrition and health.
To comprehend this better, it is a great idea to discover how carbs are processed by the human body. Food items like rice, grains, pasta, and bananas
consist of substantial amounts of carbohydrates. When people eat these foods, the starch is converted into glucose. Most of this is utilized through the
body as energy. Excess energy will be changed into glycogen and stored by the body.
It is important to note that the body has a constant need for glucose. It is also important to note that carbohydrates are not necessarily bad for the
system in all cases. As long as people have the correct quantity in their diets, this cannot really become a problem. Once again, some kind of
workout is also needed to work off some of the extra carbs in the system. When anyone take in much more of this substance than their bodies need,
some of the excess will be kept as fat and this is where carbs may become an issue. ... Show more content on Helpwriting.net ...
However, all carbohydrates are not good for the system. Some can be considered excellent while others can be viewed as bad. Complex carbohydrates
are the good ones. It is because these carbohydrates are full of nutritional value and also contain dietary fiber. Sweet potatoes, as well as whole grain
products like whole wheat and rice are great sources of complex

Carbohydrates Chemical Structure
The chemical structures and functions of carbohydrates, proteins, lipids and, Nucleic acids. Carbohydrates often known as sugars and are also known
as an organic compound, its oxygen, carbon and, hydrogen. Carbohydrates are classified into three categories basically carbohydrates is sugar and is
broken down into monosaccharides, oligosaccharides and, polysaccharides. Also, cells attach carbohydrate molecules to proteins and lipids.
Carbohydrates help us by providing our body with energy. The simplest are sugars, likeglucose, fructose, sucrose and lactose. Complex carbohydrates,
like starch, are created of lots of sugar molecules joined together. Proteins are composed of amino acids ,we also use protein to make enzymes,
hormones, and other body chemicals. Protein is a very important building block of bones, muscles, cartilage, blood and skin. Along with fat and
carbohydrates, protein is a "macronutrient," meaning that the body needs a large amounts of it. Protein also helps with growth of nails and hair and
help repair tissue. ... Show more content on Helpwriting.net ...
We wouldn't be able to digest food properly without lipids. We also use fat to help insulate us from cold temperatures. Lipids are also substance
that do not mix with water. The main role of lipids in your body is to provide energy for muscles and body functions. Nucleic acids allow organisms
to transfer genetic information from one generation to the next. There are two types of nucleic acids deoxyribonucleic acid, well known as DNA and
ribonucleic acid, well known as RNA. Nucleic acids help us by moving our

Carbohydrate Diet Analysis
The second analysis of my diet has allowed me to observe aspects of my diet that can be improved in order to sustain lifelong benefits and meet
dietary recommendations. For carbohydrates, it is suggested that I consume approximently 130 grams of carbohydrates a day, however, I averaged
approximently 250 grams a day. While I averaged 56% of my calories from carbohydrates, which is within the acceptable range of 45–65%, the amount
I consumed was on the higher end of the accepted values. Also, it is suggested that Americans consume less than 10% of their calories from added
sugars each day. In a 2400 calorie diet, this means less than 240 calories are derived from added sugars. According to myfood details report, I
consumed less than 240 calories ... Show more content on Helpwriting.net ...
Finally, while it is suggested consumers make about half of their grains whole grains, I failed to consume that much. Rather, each day, my refined
grains were atleast double that of my whole grains. Moving forward, it is essential to ensure that I aim to make more of my carbohydrates
benefiticial to my diet. Consuming carbohydrates from foods such as whole wheat products, like whole wheat bread, or vegatables, such as sweet
potatoes, ensures an adequate amount of carbohydrates while putting good nutrients into my body. Additionally, because added sugars are not essntial
to the diet, it is important to continue to lower the amount of added sugar consumed and derive natural sugars from foods like fruits or milk, while
eliminating foods high in added sugars such as cookies or ice cream. While I failed to meet the recommendation of making half of daily grains whole
grains, increasing this can ensure I am meeting this recommendation and increase the amount of fiber in my diet. By doing this, small changes such as
eating whole–wheat bread instead of white bread or eating brown rice instead of white rice can benefit the quality of grains

Essay on Lipids and Carbohydrates
Lipids and Carbohydrates
Lipids are a group of substances, which include fats, oils and waxes. Carbohydrates include sugars, starches, glycogen and cellulose. They are stored in
plants as starches and in animals as glycogen.
There are many differences between carbohydrates and lipids. For example lipids are insoluble in water whereas carbohydrates are soluble in water.
This is because lipids contain non – polar hydrocarbon units whereas water contains polar hydrocarbon units. So when the two are mixed together
there is no attraction between particles so no breakdown is possible. But lipids care soluble in non – polar solvents, e.g. alcohol. Carbohydrates have
polar hydroxyl groups, so there ... Show more content on Helpwriting.net ...
B. Using examples to illustrate your answer, describe the functions of lipids in organism.
Lipids are a useful energy source. They are also an energy store, since they are insoluble in water and have a high energy content it makes them
ideal for storage. This energy store is used make up for heat, movement and energy lost by respiration. This energy store is also useful in plants
(e.g. sunflower) because it is needed for seed dispersion. Lipids can also be used as insulation. Fat insulates the body because it conducts heat
slowly. This type of energy store can be seen with polar bears, for example. They have a thick layer of fat beneath their skin for insulation. Some
mammals, e.g. whales or penguins, don't have fur like polar bears do so they need extra insulation called 'blubber' because there is no fur there to trap
air and to insulate further. The insulating feature of lipids also protects internal organs. Lipids also store energy useful for hibernation. Phospholipids
are the major components in cell membranes; they are ideal for this due to their ability to be permeable with some substances but impermeable to
others. Oils and waxes prevent evaporation through the skin or through the leaves of plants. Another important function of lipids is that

The Four Major Components Of Carbohydrates
All living substance is made up of tiny microscopic particles called atoms. When two atoms conjoin and act as a working functioning group, that is
called a molecule. There are four major elements of life that an atom can be made of, and those special elements are; carbon, hydrogen, oxygen,
nitrogen. All mushed together their first letters form the scientific term C H O N. Different atoms make up different molecules for example, a water
molecule is made up of an oxygen atom and a hydrogen atom. Carbohydrates, Lipids, Proteins, and Nucleic Acids are the four major molecules.
These major four can be found in all sorts of foods and mostly all living things. The first major molecule is the carbohydrates, more commonly
referred to as carbs. A singlecarbohydrate is made up of the elements carbon, hydrogen, and nitrogen. This includes the elements C H O prior to the
main elements C H O N. The main building blocks for a carbohydrate molecule consists of sugars (Saccharides).
The three Saccharides that make up carbohydrates are; Monosaccharides, Disaccharides, and Polysaccharides. These wondrous molecules can benefit
us as humans in great ways. Carbohydrates are one of the best sources of natural energy you can consume. For example, all plants use the sun's energy
to convert CO2 into carbohydrates. These powerful molecules also provide structural support for cells, and can help out with the communication
between two different cells. Carbohydrates can be found almost in all foods,

The Functions Of Carbohydrates
Carbohydrates
Carbohydrates are biological molecules consisting of carbon, hydrogen, and oxygen atoms. Like proteins and fats, they are macronutrients that are part
of our daily diet. Functions of Carbohydrates in the body
Carbohydrates provide energy for the body, enabling metabolism, thus preventing the breakdown of protein as an energy source. Carbohydrates are the
preferred source of fuel for the brain, muscle and other organs. Foods and Drinks that Have Carbohydrates
Carbohydrates are found in varying amounts in many foods, including vegetables, fruits, grains, legumes, beans, milk, milk products, and foods with
added sugar (candy and soda). Carbohydrates found in foods includes sugar, starch, and fiber.
Carbohydrates in the ... Show more content on Helpwriting.net ...
They are also classified depending on the type of molecules hydrolyzed. These include homopolysaccharides (with several monosaccharides of one
type) or heteropolysaccharides (with different types of monosaccharides). (C6H10O5)x is their chemical formula.
Polysaccharide examples include starch, cellulose, pectin, glycogen, inulin, and hyaluonic acid.
Physiological Classification of Carbohydrates
The physiologic classification includes:
1. Simple Carbohydrates
These include sugars like monosaccharides, disaccharides and oligosaccharides like trisaccharides and tetrasaccharides. Simple carbohydrates are
easily digested basic sugars that offer little health value for the body when taken in large amounts. Foods that are high in simple sugars and low in
fiber increase your blood sugar levels. Although fruits and vegetables contain simple carbohydrates, they are healthier than processed foods like
cookies and cakes because they contain fiber. This changes the way that your body processes the sugars because fiber slows down their absorption.
It is therefore important to limit your intake of simple sugars from processed foods like:
Candy
Soda
Artificially sweetened syrups
Table sugar
White rice, bread, or

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