Chapter 4(Part 1)

Question 1

What provides nearly all of the brain’s energy?

Answer 1

glucose

Question 2

What do the muscles and body tissue use?

Answer 2

glycogen

Question 3

CARBS ARE FATTEN….

MISTAKNR OR TRUE

Answer 3

mistaken

Question 4

CHO Sources

Answer 4

• whole grains
• vegetables
• legumes
• fruits

Question 5

Monosaccharaides

Answer 5

single CHO

Question 6

Disaccharides

Answer 6

composed of pairs of monosaccharaides

Question 7

Polysaccharides

Answer 7

large molecules composed of chains of monosaccharaides

Question 8

What are the types of monosaccharaides?

Answer 8

• glucose
• fructose
• galactose

Question 9

How many carbons does a monosaccharaides have?

Answer 9

-6

Question 10

What glucose commonly know as in relation to blood?

Answer 10

blood sugar

Question 11

What is a characteristic of fructose?

Answer 11

sweetest of the sugars

Question 12

What is a characteristic of galactose?

Answer 12

only in a few foods(barley)

Question 13

What are three types of Disaccharides?

Answer 13

maltose- two glucose units
sucrose- glucose and fructose

lactose- glucose and galactose

Question 14

What are the two important reactions of this section?

Answer 14

• condensation

- hydrolysis

Question 15

Condensation

Answer 15

• links two monosaccharaides together

- makes water

Question 16

Hydrolysis

Answer 16

• breaks a disaccharide in two using water

- H20 splits

Question 17

What are the two polysaccharides?

Answer 17

Glycogen(animal

Starch(plant)

Question 18

Glycogen

Answer 18

• not a significant food source

- not a dietary CHO

Question 19

Starch

Answer 19

• storage from of energy in plants

- many glucose units

Question 20

Fibers and their difference from starch

Answer 20

• structure part of plant

- differ from starches- bond between monosaccharaides can’t be broken by digestive enzymes

Question 21

Points on Soluble Fibers

Answer 21

• forms gel
• easily digested by bacteria in colon
• oats, barley, legumes, citrus fruits
• protect against heart disease
• protect against diabetes

Question 22

Points on Insoluble Fibers

Answer 22

• don’t dissolve in water
• do not for gels
• less fermented
• whole grains: brans and veggies
• promote regular bowel movements
• alleviate constipation
• prevent diverticular disease

Question 23

What does the liver convert galactose and fructose into?

Answer 23

glucose

Question 24

Where does digestion of carbs begin?

Answer 24

the Mouth

Question 25

Digestion Points on the Mouth

Answer 25

• salivary amylase from saliva
• hydrolysis starch to shorter polysaccharides
• very little digestion occur here

Question 26

Digestion Points On Stomach

Answer 26

• stomach acid and protein digesting enzymes inactivate amylase
• juices contain no digestive enzymes to digest CHO
• Role of fiber
• lingers, delays gastric emptying, satiety

Question 27

Where does most carbohydrate digestion take place?

Answer 27

-small intestine

Question 28

Pancreatic Amylase

Answer 28

comes through pancreatic duct and breaks down polysacchs to shorter glucose chains

Question 29

What are the specific disaccharide enzymes?

Answer 29

• maltase
• sucrose
• lactase

Question 30

Points on Large Intestine

Answer 30

fibers- attract H20, soften stools for passing

• bacteria ferment some fiber _____H20 gas, short chain FAS
• short chain fa can be used by colon for energy