CHEM 181 Lecture Notes - Lecture 2: High Fructose Corn Syrup, Norbert Rillieux, Corn Syrup

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Multiple

Document Summary

Chemical composition: carbohydrates / fats: carbon (c), hydrogen (h), oxygen (o) ; Proteins: carbon (c), hydrogen (h), oxygen (o), nitrogen (n), amine gro. On a 2000 calorie / day: recommended 65g of fat, 60g of proteins, 240g of complex carbohydrates and 50 grams of sugar so in total 415g. Different intake of macronutrient depending on country: 4 to 5 times more fat in us then in europe. America increase in: fats, oils, grans, pork, sh, turkey, chicken but decrease in beef and dairy. Any sugars or chains of linked sugars. A change in number of carbon or water molecules makes different carbohydrate. Energy with carbohydrates: they are used for energy. Plant make carbohydrates through this reaction= energy(sun"s rays)+ h2o + co2 > carbohydrates + o2. Carbohydrates are starch (made up of glucose molecules). Plants use energy in glucose through it"s oxidation.