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Home Ec Xmas 2023 > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Equation of photosynthesis

A

6 carbon dioxide + 6 water —— (chlorophyll) —> glucose + 6 oxygen

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2
Q

Elemental composition

A

Carbon
Hydrogen
Oxygen

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3
Q

Classification

A

Monosaccharides
Disaccharides
Polysaccharides

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4
Q

Monosaccharides

A

Structure : simple sugar that contains 1 single sugar unit
Chemical formula : C6H12O6
Examples : glucose (fruit)

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5
Q

Disaccharide

A

Structure : 2 monosaccharide joined. Loss of water molecule
Chemical formula : C12H22O11
Examples : lactose (glucose + galactose - milk)

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6
Q

Polysaccharide

A

Structure ; : 3 or more monosaccharides joined. Condensation reaction with each new link. Straight or branched
Chemical formula: (C6H12O6)n
Example : cellulose/dietary fibre (skins of fruit + veg)

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7
Q

Sources of carbs

A

Sugar - table sugar, biscuits, jam
Starch - potatoes, pasta, flour
Cellulose - fruit and veg, brown bread, whole meal pasta

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8
Q

Properties of sugar - solubility

A

Soluble in water. Syrup forms when large amount of sugar added to small amount of water
Eg. Preservation in canned fruit

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9
Q

Properties of sugar - Maillard reaction

A

Non enzymic browning of food due to reaction between amino acids and sugars under dry heat
Eg. Roast potatoes, shortbread

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10
Q

Properties of sugar - caramelisation

A

160 sugar melts and caramelises
Above 177 caramel will burn
Eg. Caramel squares

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11
Q

Properties of sugar - hydrolysis

A

Reverse of condensation reaction. Happens naturally. Water + enzymes split disaccharides into two monosaccharides (lactose = glucose + galactose)

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12
Q

Properties of starch - solubility

A

Insoluble in cold water

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13
Q

Properties of sugar - dextrinisation

A

When dry heat added to starchy food, short - chained polysaccharides (dextrins) form. Further heating = combine to form pyrodextrins (colour change brown)
Eg. Browning of bread to make toast

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14
Q

Properties of starch - hydrolysis

A

Disaccharides—> 2 monosaccharides (lactose —> glucose + galactose)

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15
Q

Effects of heat - dry

A

Maillard reaction (sugar - roast potatoes)
Caramelisation (sugar - caramel squares)
Dextrinisation (starch - toast)

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16
Q

Effects of heat - moist

A

Syrup formation (sugar - canned fruits)
Gelatinisation (starch - white sauce)
Cellulose (non starchy - potatoes)
Pectin (non starchy - jam)

17
Q

Biological function

A
  1. Heat ans energy. Energy for all activities and keeps body temp at 37
  2. Sufficient amount of carb intake= protein can be used for primary function (growth and repair of cells)
  3. Cellulose passes through intestinal tract and helps form peristalsis and speeds up food waste (prevents bowel disorders)
  4. Excess= glycogen and stored in liver and muscles (long term e r)
  5. May convert to fat stored as adipose tissue under skin (insulated body and e r )
18
Q

RDA + RI

A

Average, adults - 260 (sugar 90)
25-35 cellulose
1g carb = 4 kcal
Too much starch - obesity, type 2 diabetes, dental cavities
Too little cellulose - bowel disorders

19
Q

Digestion

A

Salivary glands - saliva - salivary amylase - starch - maltose
Pancreas - pancreatic juice - amylase - starch - maltose
S intestine - intestinal juice - (maltase - maltose - glucose) (sucrose - sucrose - glucose and fructose) (lactase - lactose - glucose and galactose)

20
Q

Absorption and utilisation

A

Monosaccharides—> wall of villi—> bloodstream—> hepatic portal vein—> liver —> fructose +galactose=glucose—> oxidised (heat and energy)—> converted (stored in liver and muscles)—>
Excess=fat. Adipose tissue

21
Q

Fibre tips

A
  1. Drink water
  2. Eat fruit
  3. Whole grain bread
22
Q

Explain the term gelatinisation

A

When starch combined with liquid and heated 55-70 the grains swell and burst and absorb liquid around them increasing viscosity ans forms a sol. When mixture cools, water molecules become trapped and forms a gel. Eg roux sauce and popcorn

Home Ec Xmas 2023 (2 decks)

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