Lecture 6 Part 1

Question 1

what is a carb made of

Answer 1

carbon
hydrogen
oxygen

Question 2

what are some of the values of carbs in foods

Answer 2

70-75% of plant DM

80-85% contained in grains

Question 3

how does the liver acts as a vessel

Answer 3

place where lot of energy is transformed

Question 4

what is the carb cycle

Answer 4

• CHO consumed by animal
• converted to CO2
• plants use CO2 for photosynthesis to produce carbs

Question 5

what are carbs the source of in animals

Answer 5

source of energy or bulk

Question 6

monosaccharide

Answer 6

1 sugar

Question 7

disaccharide

Answer 7

2 sugars

Question 8

oligosaccharide

Answer 8

3-10 sugar units

Question 9

polysaccharide

Answer 9

greater than 10 sugar units

Question 10

pentose

Answer 10

5 carbons

Question 11

what makes up pentose

Answer 11

arabinose- pectin’s
xylose- corn cob, wood
ribose- nucleic acids

Question 12

hexose

Answer 12

6 carbons

Question 13

what are some hexoses

Answer 13

glucose
fructose
mannose
galactose

Question 14

glucose

Answer 14

• most important sugar
• primary sugar used for energy
• circulates as free glucose
• not as sweet

Question 15

what is insulin sensitive too

Answer 15

blood glucose

Question 16

fructose

Answer 16

• found in fruit and honey
• sweetest
• converted to glucose in animal body

Question 17

galactose

Answer 17

• milk
• component of milk sugar
• not found free in nature
• only made in mammary tissue

Question 18

mannose

Answer 18

found in plants (legumes)

Question 19

a -1-4 glycosidic bond

Answer 19

• bonds between saccharides
• 1-4
• alpha

Question 20

alpha

Answer 20

tells us about the larger shape

Question 21

1-4

Answer 21

which carbons are bonded together

Question 22

how are alpha glycosidic bons formed

Answer 22

when OH on carbon-1 is below glucose ring

Question 23

when are beta glycosidic bonds formed

Answer 23

when OH is above the plane

Question 24

when counting carbons, which way do you count

Answer 24

clockwise

Question 25

what are some disaccharides

Answer 25

sucrose maltose lactose cellobiose

Question 26

sucrose

Answer 26

- glucose + fructose - table sugar - sweet - found in sugar beets, sugar cane, and tree sap

Question 27

maltose

Answer 27

- glucose + glucose - starchy plants and roots - not very sweet

Question 28

lactose

Answer 28

- milk sugar - lactose intolerance= lactase deficiency

Question 29

cellobiose

Answer 29

- glucose + glucose - fibrous portion of plants - only microbial enzymes can cleave off glucose units

Question 30

cellulose

Answer 30

polysaccharide version

Question 31

cellobiose

Answer 31

disaccharide version

Question 32

what bond is lactose

Answer 32

b-1,4 - mammals produce enzyme that can break bond apart

Question 33

what are the mammal disaccharides

Answer 33

sucrose maltose lactose

Question 34

what are the microbial disaccharides

Answer 34

cellobiose

Question 35

trisaccharides

Answer 35

3 sugars

Question 36

what is an example of a trisaccharide

Answer 36

raffinose - glucose + fructose + galactose - found in some eucalyptus, sugar beets, cottonseed

Question 37

what are some of the polysaccharides

Answer 37

pentosans hexoses

Question 38

what are the hexoses

Answer 38

starch dextrin cellulose glycogen inulin

Question 39

what are the two types of starch

Answer 39

amylose amylopectin

Question 40

starch

Answer 40

- plant energy storage - highly digestible bc has to be accessible quickly

Question 41

dextrin

Answer 41

partial hydrolytic product of starch - partially broken down

Question 42

amylose

Answer 42

a-1,4 linkages only - straight, unbranched chains that curl around - soluble in water - 14 to 30% total plant starch

Question 43

amylopectin

Answer 43

- mixture of a-1,4 linkages with a-1,6 linkages - non soluble in water - 70 to 85% total plant starch - more digestible because more areas for digestive enzymes to work

Question 44

cellulose

Answer 44

- non starch polysaccharide - cell walls only microbial enzymes can digest - increase in cellulose with plant age - gives plant rigidity

Question 45

glycogen

Answer 45

animal starch

Question 46

inulin

Answer 46

- non starch polysaccharide - starchy types of plants

Question 47

chair structure

Answer 47

very stable

Question 48

what is the difference in structure of glycogen and amylopectin

Answer 48

glycogen has a lot more branching

Question 49

mixed polysaccharides

Answer 49

hemicellulose - mix of pentoses and hexoses pectins - pentoses and hexoses mixed with salts of complex acids gums - pentoses and hexoses

Question 50

hemicellulose

Answer 50

- NSP - fibrous plants - primary component of cell walls - utilized by ruminants and horses - higher digestibility than cellulose - metabolized into VFA's - requires fermentation by microbes

Question 51

pectins

Answer 51

- NSP - found in apples, citrus - in space between cell walls - very good at holding water - used to reduce diarrhea in infants

Question 52

gums

Answer 52

- NSP - not really digested, even by microbes - non nutritive

Question 53

polysaccharide like

Answer 53

LIGNIN - not true polysaccharide - increases rigidity of plants - plants age, lignin increases - woody parts of plants - not digestible by animal or microbes