Carbohydrates Revised
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Carbohydrates are made of carbon, hydrogen, and oxygen. They provide energy and some provide structure. Monosaccharides are the basic unit, and multiple sugars joined together form polysaccharides. Sugars are simple carbohydrates found in foods like fruit, while starches are complex carbohydrates found in foods like bread and pasta. It's important to choose whole grains and low-fat dairy for carbohydrates. Sugar and oil replacements can be used in cooking and baking to make foods healthier. Disaccharides are formed from two monosaccharides joined together through dehydration synthesis. Important polysaccharides include starch, cellulose, and chitin.
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Carbohydrates
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The document discusses carbohydrates and provides details about their classification and properties. It begins by defining carbohydrates and noting they are composed of carbon, hydrogen, and oxygen. Carbohydrates are then classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units they contain. Important monosaccharides like glucose, fructose, and galactose are highlighted. Common disaccharides and polysaccharides are also listed such as sucrose, lactose, starch, and cellulose. In closing, it emphasizes that polysaccharides serve important structural or energy storage functions in plants and animals.
Monosaccharides
This document discusses carbohydrates and monosaccharides. It defines carbohydrates as compounds composed of carbon, hydrogen, and oxygen. Monosaccharides are the simplest form of carbohydrates and include trioses, tetroses, pentoses, and hexoses. The document discusses various properties of monosaccharides including isomerism, anomerism, mutarotation, and common chemical reactions like oxidation, reduction, and reactions with acids and bases. It also summarizes important derivatives of monosaccharides such as amino sugars, deoxy sugars, sugar acids, sugar alcohols, esters, and glycosides.
Carbohydrate Chemistry
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Chemistry of Carbohydrates for medical, para medical, Science students.
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Chap2 carbohydrates
The document discusses carbohydrates and their role in nutrition. It covers the classification of carbohydrates into monosaccharides, disaccharides, and polysaccharides. Key carbohydrates discussed include glucose, fructose, galactose, sucrose, lactose, maltose, starch, glycogen and dietary fiber. Sweeteners and their use, as well as diabetes and cutting back on sugar intake are also summarized.
Carbohydrates
This Slide share includes Carbohydrate and its Nutrition. It includes introduction, classification, digestion and absorption, sources, RDA and effects of excess and limited use of carbs and fibre and its health effects.
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Carbohydrates perform various functions in food products. They can help cause browning reactions through the Maillard reaction when sugars react with proteins under heat. Dextrinization breaks starch down into smaller molecules called dextrins through dry heat, contributing to surface browning. Caramelization occurs when sucrose is heated above its melting point, used in confectionery for color and flavor. Gelatinization involves starch granules swelling and thickening mixtures when heated in water then cooled to form gels. These reactions impact color, flavor, and texture in many baked and cooked foods.
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Carbohydrates are the body's main source of energy and come in two forms - sugars and starches. Sugars are found in foods like fruit, milk, and candy, while starches come from grains, breads, and pasta. Carbohydrates provide glucose to cells for energy after being broken down and absorbed into the bloodstream. They also perform important structural functions in plants through cellulose. Carbohydrates are classified by their molecular size as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. They have several functions including regulating blood sugar and insulin, providing energy, impacting mood and digestion, and supporting brain functionality and weight management.
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Fats provide twice the energy of carbohydrates and proteins. Fats, also called lipids, are broken down into fatty acids to make cell linings and hormones. Extra fat is stored in fat cells. Carbohydrates are the main source of energy and consist of carbon, hydrogen, and oxygen. They are classified as monosaccharides (simple sugars like glucose, fructose, galactose), disaccharides (double sugars formed from linking two monosaccharides like sucrose, lactose, maltose), and polysaccharides (complex carbohydrates like starch, glycogen). Carbohydrates provide 4 calories per gram and are the preferred fuel for exercise.
Carbohydrates.pdf
Carbohydrates are an essential component of living organisms and are the primary source of energy for cells. They are classified into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Common sources of carbohydrates include grains, fruits, vegetables, dairy, beans, and sugars. Complex carbohydrates found in whole foods are healthier than simple carbohydrates like those from refined sugars.
Carbohydrates and Lipids
Carbohydrates and Lipids
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Bill Bryson Competition 2013 Entry - Staying Healthy-How to have a healthy an...
A balanced diet contains the right amounts of carbohydrates, proteins, fats, minerals, vitamins and fiber. Carbohydrates are the most important source of energy and should make up 45-65% of one's diet. There are two types of carbohydrates - simple sugars and complex carbohydrates. Proteins are important for growth, repair and cellular function, and 10-15% of one's diet should come from proteins. Fats provide energy storage and are needed for vitamin absorption, but saturated fats should be limited to 10% of calories while unsaturated fats can be up to 30% of calories. Important minerals like calcium, iron, magnesium and potassium must be obtained through foods to support bone
carbohydrates classification, functions, source & RDA
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Carbohydrates
A complete review of carbohydrates. definition, source of carbohydrates. Importance, function of carbohydrates. translocation of carbohydrates in plants.
Carbohydrates
Carbohydrates are the most abundant organic compounds found in living organisms. They originate from photosynthesis and provide a key source of energy. There are two major types of carbohydrates: simple carbohydrates like sugar and refined grains, and complex carbohydrates like vegetables, whole grains, and starchy foods. Carbohydrates are broken down into glucose which is used by cells for energy, with insulin regulating blood sugar levels. Dietary carbohydrates affect health, with complex, high-fiber sources being most beneficial.
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This document provides information about carbohydrates, including what they are, types of carbohydrates, fiber intake recommendations, and tips for choosing "good" carbohydrates with more fiber and fewer added sugars. It discusses complex and simple carbohydrates, recommends choosing whole grains, fruits and vegetables as sources of "good" carbs, and limiting refined carbs and added sugars from sources like sweets, sodas and baked goods.
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This document provides information on carbohydrates, including their chemical composition, classification into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. It discusses the main monosaccharides glucose, fructose, and galactose; disaccharides such as maltose, sucrose, and lactose; and polysaccharides like starch, glycogen, and dietary fiber. It also covers carbohydrate digestion and absorption as well as the functions and recommended intake of carbohydrates and fiber.
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This chapter discusses macronutrients, focusing on carbohydrates. It defines carbohydrates and their subcategories, including monosaccharides like glucose, fructose, and galactose; disaccharides like maltose, sucrose, and lactose; and polysaccharides like starch, glycogen, and fiber. It also covers carbohydrate digestion and metabolism, recommended daily intake, and related diseases such as lactose intolerance and diabetes.
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Carbohydrates provide the body with its primary source of energy. They have a chemical composition of (CH2O)n and can be classified as simple or complex. Simple carbohydrates like monosaccharides glucose, fructose, and galactose and disaccharides like sucrose, lactose, and maltose are more easily digested, while complex carbohydrates like starch, fiber, and polysaccharides provide vitamins, minerals and fiber. Carbohydrates are broken down into glucose through digestion in the mouth, stomach, and small intestine before being absorbed. Tests like Benedict's test and iodine testing can identify the presence of sugars and starches.
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This document provides information on carbohydrates, proteins, fats, vitamins, minerals and water. It discusses the types and food sources of carbohydrates, proteins and fats. It also covers dietary recommendations and requirements for carbohydrates, proteins, fats, vitamins and minerals. Sample meal plans and tips for planning diabetes-friendly and low-fat diets are also included. Functions of carbohydrates, proteins and fats in the body and diet are outlined. Methods for calculating the nutritive value of dishes and meals are described with an example.
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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 document provides an overview of basic nutrition concepts. It discusses the roles of macronutrients like carbohydrates, proteins, and fats in the diet. Carbohydrates are the body's primary source of energy and are divided into simple and complex categories. Simple carbs are absorbed quickly while complex carbs including fiber provide sustained energy release. The document also outlines carbohydrate digestion and absorption as well as recommendations for daily carbohydrate and fiber intake. Maintaining blood glucose homeostasis and effects of high glycemic load foods are summarized.
Food analogs
This document summarizes information about food analogs and salt substitutes. It discusses how food analogs are manufactured foods designed to imitate natural foods while having equal or superior characteristics. Examples mentioned include meat analogs, artificial sweeteners, and fat replacers. Salt substitutes aim to reduce sodium content and are discussed, including potassium chloride, herbs and spices, yeast extracts, and commercial blends like Alsosalt, Pansalt, and Suprasel. Concerns for the food industry in reducing sodium like loss of palatability and microbial safety are also covered.
Carbohydrates
The document discusses digestion and carbohydrates. It provides information about digestion including what saliva and enzymes are used for, and the roles of the stomach, small intestine, and bile. It then discusses carbohydrates, describing them as an important macronutrient, how they provide energy and are broken down, examples of monosaccharides, disaccharides, and complex carbohydrates, and how overeating carbohydrates can lead to fat storage.
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Bill Bryson Competition 2013 Entry - Staying Healthy-How to have a healthy an...
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carbohydrates classification, functions, source & RDA
carbohydrates classification, functions, source & RDA
Carbohydrates Revised
- 5. Dehydration Synthesis of a Disaccharide
- 7. Hydrolysis of a Disaccharide