1 / 26

Chapter 15

Chapter 15. Carbohydrates. Carbohydrates. Most abundant organic (carbon containing) molecules on earth Made of C (carbo), H, and O (hydrate-water) Includes starches, sugars, and fibers Provides energy (4 cal/gr)for the body

hei
Download Presentation

Chapter 15

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 15 Carbohydrates

  2. Carbohydrates • Most abundant organic (carbon containing) molecules on earth • Made of C (carbo), H, and O (hydrate-water) • Includes starches, sugars, and fibers • Provides energy (4 cal/gr)for the body • Produced by plants during photosynthesis plants change CO2 (from the air) and H2O • (taken up by roots) into carbohydrate and oxygen (chlorophyll must be present • 6CO2 +6H2 O + Energy--->C6H12O6 + 6O2 • Carbon Water sunlight Glucose oxygen • Dioxide • Glucose basic sugar unit-produced first, then other sugars, then starches (so a younger plant is sweeter

  3. Sugars:Sweet crystalline carbohydrate • Saccharide • Simple carbohydrates • 1.Monosaccharides (single sugars) • Glucose (main sugar in blood) • Fructose(fruits(sweetest) • Galactose (milk product • 2.Disaccharide-(2 monos bonded together) • Sucrose(table sugar) • Lactose (made in mammary glands) • Maltose (cereals)

  4. Sugar Consumption, U.S. 1980-1996

  5. Sugar in processed food 1tbs=2tsp 1c = 7tsp 12oz=8tsp 1/2c.=3tsp 2oz=8tsp 1tbs=1tsp

  6. Glucose blood sugar • Main Carbohydrate in the body • Source of energy • Affects health and functioning of all the cells in the body • Prime function is provide the brain and nervous system with energy • Level of glucose provided to the brain is critical to the ability to think and function • Homeostasis is bodies ability to regulate itself

  7. Hypoglycemia-too little glucose in the blood. Brain unable to get enough glucose symptoms are dizziness, weakness, and nausea • Hyperglycemia- too much glucose in the blood-causes pancreas may not secrete insulin normally,cells not responding to insulin secreted

  8. Diabetes • Diabetes-body that cannot regulate blood glucose normally • Type 1 Diabetes-pancreas makes little or no insulin occurs in children or young adults-must take insulin everyday • Type 2 diabetes-not enough insulin is produced in the pancreas occurs in people over 40. 90% of all diabetics is this type • Regulated by diet and exercise

  9. Starch • Polysaccharide-10 or more Monosaccharides chemically linked together • Polymer-large molecule formed when small molecules of the same kind join together to form chains (polymerization) • Starches and fibers-polysaccharide (complex carbohydrates) • Carbohydrate made from a chain of sugar molecules—polymer of sugar

  10. Structures of starch molecules • Linear-amylose(rice, wheat flour) • Branched-amylopectin (potato, tapioca) • Amylose best thickening agent

  11. Starches: available complex carbohydrates • Straight chains of glucose= amylose Slightly to moderately branched chains of glucose = amylopectin and will set up a gel by trapping water

  12. Cooking with starch • Gelatinization-process of starch molecules forming hydrogen bonds • Forms a paste (thickened starch mixture) • Sol-fluid paste • Gel-solid paste • Viscosity –thickness of a mixture(resistance to flow) • Retrogration-the thickening of starches as they cool • Syneresis-water leaking out of a paste

  13. Fiber • Cellulose-polysaccharide)cannot be digested • Absorbs H2O to prevent constipation • Reduces transit time of food through intestine • Binds toxic foods (may help prevent cancer) • Average American diet 4 g fiber • Developing nations 30g fiber

  14. Diabetic Diet • Little protein/fat • More complex (starchy)carbos • More fiber • Little salt • Eat regularly • exercise

  15. Hydrolysis of Sugar • Glucose + Fructose>sucrose +Water • Reverse process is called Hydrolysis • (splitting a compound into smaller parts by adding H2O) • Sucrose + Water >Glucose + Fructose • Disaccharide>2monosaccharides from which it was formed

  16. Hydrolysis to occur: • Enzyme invertase (sucrase) • Acid • Heat • Also called inversion (inverted sugar formed)

  17. Carmelization • Browning reaction • High temperature • Low or high PH • As sugar is heated, dehydration occurs (loss of water) • Water leaves sugar molecule-new molecules, high concentration of carbon-brown color • Sucrose carmamelizes at 170°

  18. Sweetness and Solubility • Sweetest Most Soluble • Fructose honey(fructose & Glucose) • Sucrose • Glucose • Galactose • Maltose • Lactose

  19. Crystallization of Sugar • Crystal-solid in which ions are arranged IN A REGULAR REPEATING PATTERN • Crystalline Candies-(crystals formed from a sugar solution) • Fondant, fudge, divinity

  20. Sugar Solutions • Sugar-very soluble • Solubility increases as temperature increases • To get a lot of sugar to dissolve, heat the solution, if it is then cooled carefully (without agitation) you will have a supersaturated solution (contains more dissolved solute then normal at that temperature)

  21. This is how candy is made! • Step I • When making candy, the supersaturated solution is cooked to a certain concentration ( as solution cooks, H2O evaporates) which is measured by temperature • Candy making success depends on temperature!!!!!!!!!!!!!

  22. Step II • Controlling the size of the crystals that separate from the solution smaller the crystal better the candy • Affected by: interfering agents, agitation, ripening

More Related