Mod 2

Question 1

Monosaccharides

Answer 1

Glucose
Galactose
Fructose

Question 2

Disaccharides

Answer 2

Maltose
Lactose
Sucrose

Question 3

Polysaccharides

Answer 3

Amylose
Amylopectin
Glycogen

Question 4

Open –> close interconversion

Answer 4

Spontaneous
Cyclic structure formation

Question 5

Glycosidic bonds

Answer 5

Linkage between monomers

Question 6

Glycosidic bond formation

Answer 6

Condensation
Water released

Question 7

Glycosidic bond breakage

Answer 7

Hydrolysis

Question 8

Maltose

Answer 8

Glucose + glucose
Alpha 1,4 linkage

Question 9

Maltose sources + digestion

Answer 9

Malted grain, does not contribute significantly
Partial digestion

Question 10

Sucrose

Answer 10

Glucose + fructose
Alpha 1, beta 2 linkage
Non reducing

Question 11

Sucrose sources

Answer 11

Sugar cane, sugar beets, honey, syrup

Question 12

Lactose

Answer 12

Glucose + galactose
B 1,4 linkage

Question 13

Lactose digestion

Answer 13

Lack ability to hydrolyze beta linkages

Start life with ability to digest lactose
Lose this → intolerance

Question 14

Relative Sweetness

Answer 14

Sucrose = 1.0
Lactose = 0.16
Matose = 0.33-0.45
Glucose = 0.74-0.80
Fructose = 1.17-1.75
Galactose = 0.65

Question 15

Starches

Answer 15

From plants
Absorb water
1 reducing end

Question 16

Amylose

Answer 16

Linear chain
Alpha 1,4 bonds

Question 17

Amylopectin

Answer 17

Branched chain
Alpha 1,4 and alpha 1,6 bonds

Question 18

Glycogen

Answer 18

1 reducing end
Storage form of glucose
Found in muscle and liver
More branched than amylopectin

Question 19

Reducing ends + digestion

Answer 19

Enzymes bind to non reducing end (to add/remove units)

Faster mobilization of glucose
blood sugar changes

Question 20

Oligosaccharides

Answer 20

3-10 monosaccharides
From legumes
Have alpha and beta bonds, can’t fully digest

Question 21

Oligosaccharides (Ex)

Answer 21

Raffinose
Stachyose

Question 22

Cellulose

Answer 22

Minimally processed plant material
Insoluble in water
Linear polymer of glucose

Question 23

Cellulose Digestion

Answer 23

Indigestible for humans
Beta 1,4 bonds

Question 24

Hemicellulose

Answer 24

Complex structures
Soluble or insoluble
Add bulk to fecal material

Question 25

Lignins

Answer 25

Polycyclic alcohol Insoluble fiber Bulk to fecal material

Question 26

Lignins digestion

Answer 26

Mostly non digestible

Question 27

Soluble fiber

Answer 27

Pectins, gums, mucilages Absorb water

Question 28

Soluble fibers benefits

Answer 28

Delays gastric emptying Slows glucose absorption Lower blood cholesterol Feel full for longer Prevent overeating Minimize glucose spikes

Question 29

Endosperm

Answer 29

Interior Mostly starch, some protein Soluble, digestible

Question 30

Bran

Answer 30

Fiber and nutrients Minerals, lipids, antioxidants

Question 31

Germ

Answer 31

Reproductive part Micronutrients, fat, protein Antioxidants, lipids, vitamins, minerals

Question 32

Nutrient deficiencies

Answer 32

Unprocessed foods don’t have the minerals and vitamins of whole foods

Question 33

Cavities

Answer 33

Sugars contribute to tooth decay Bacteria ferment sugars → acid → erode enamel Can lead to inflammation

Question 34

Health effects of fiber

Answer 34

Adequate intake is important Contribute to increase fecal bulk and decreasing intestinal transit time Too much can lead to intestinal blockages

Question 35

Diverticulosis

Answer 35

Lining of intestines Diverticula = Pouches of epithelial lining, push out into gaps between muscle tissue

Question 36

Diverticulitis

Answer 36

Food and bacteria become trapped in diverticula Trigger inflammation and internal bleeding

Question 37

Dietary fiber + cancer

Answer 37

Dilution, binding, removal of cancer causing agents Promotes a healthy biome

Question 38

Fiber + blood cholesterol

Answer 38

Soluble fiber mops up bile salts or They are metabolized into short chain fatty acids and travel to liver