Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR 301 > Lecture 6 CHO Classification & Function > Flashcards

Lecture 6 CHO Classification & Function Flashcards

1
Q

What are the main elements contained in CHO, proteins, lipids and vitamins?

A
  • Hydrogen
  • Carbon
  • Nitrogen
  • Oxygen
  • Phosporus
  • Sulphur
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why is CHO considered hydrated carbon?

A

H to O ratio is 2:1 just like water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Macronutrient DRIs of digestible CHO

A

~130 AI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Macronutrient DRIs for fibre

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

CHO AMDRs

A

45-65%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Classification of CHO

A

Classified as either simple or complex
* simple: monosaccharides and disaccharies
* complex: oligosaccharides and polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Common monosaccharides

A
  • glucose
  • fructose
  • galactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Common disaccharides

A
  • lactose
  • sucrose
  • maltose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Common oligosaccharides

A
  • raffinose
  • stachyose
  • verbascose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Common polysaccharides

A
  • Starch
  • glycogen
  • dietary fibre
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Basic features of monosaccharides

A
  • Aldose (-ose, 1 aldehyde, 1C) or ketose (-ulose, 1 ketone, 2C)
  • Triose, tetrose, pentose, hexose, heptose, octose, nonose
  • D or L- based on the chirality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Identify

A

monosaccharide - glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Identify

A

Galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Identify

A

Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is bond that links monosaccharides?

A

glycosidic bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Formation of glycosidic bonds

A

Formed by condensation reaction of hydroxyl (-OH) of one molecule with a hydrogen atom (H) of another s and forming a molecule of water

17
Q

How are glycosidic bonds named?

A

The numbers in a glycosidic bond refer to the carbon atoms that form the bond.
* glycosidic bond facing down: 𝝰 glycosidic bond
* glycosidic bond facing up: β glycosidic bond

18
Q

What is the glycosidic bond of maltose?

A

a-1,4 glycosidic bond

19
Q

Basic features of disaccharides, oligosaccharides and polysaccharides?

A
  • Consists of 2+ monosaccharides formed via glycosidic linkages
  • Require specific enzymes for hydrolysis during digestion
  • Reducing or non-reducing
20
Q

What are the branching structures of polysaccharides?

A
  • Linear polysaccharides
  • Alternating single sugar unit branches on linear polysaccharide
  • Blocks of consecutive single sugar unit branches on linear polysaccharide
  • Ramified structure, branches on branches
21
Q

What are reducing sugars?

A

Sugars that contain aldehyde groups & have an open chain form and can therefore react. The free anomeric -OH are free to react
* reduction
* oxidation
* isomerization

22
Q

Maillard reaction

A

Reaction between a CHO and an amine group to form glycosides

Louis Camille Maillard

22
Q

Maillard reaction

A

Shows how reducing sugars reacted whereby they reacted with glycoproteins to create a browning effect

Louis Camille Maillard

23
Q

Reactivity of amines with aldoses

A

Initiation of the Maillard reaction
* aminoketose formed can undergo a cascade of reactions

24
Q

What are advanced glycation end products?

A

proteins or lipids that become glycated after exposure to sugars which often occurs after prolonged exposure (diabetes) and can minimize original properties and functions
* can collect in collagen rich tissue (joints, blood vessel walls, lens)

25
Q

What are the common reducing and non reducing sugars?

A

reducing
* lactose
* maltose

nonreducing
* sucrose
* trehalose

26
Q

What is used as a proxy for the rate of progression of diabetes?

A

Glycosylation of HbA1C
* glycation of Hb in the periphery is best indicator of whole body glycation as a result of excess glucose and is a marker of how poorly one is manageing diabetes

27
Q

Most abundant macronutrient

A

CHO

28
Q

What are the types of polysaccharides?

A
  • digestible: starch (amylose & amylopectin), resistant starch, glycogen
  • non-digestible: dietary fibres

NUTR 301 (32 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions