HLTH 230 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Fermented Milk Products, Corn Syrup

• School: Queen's University
• Department: Health Studies
• Course: HLTH 230
• Professor: Jeffery Lalonde

Document Summary

Lecture 3: carbohydrates, sugars, starches, and fibres: understand monosaccharides, disaccharides, and polysaccharides including which carbohydrates fall under which category. Different arrangements of ^ which causes their difference in sweetness. High fructose corn syrup is often used in soft drinks, desserts. Fermented milk products (milk, cheese: disaccharides. Hydrolysis breaks a disaccharide back into two (happens during digestion) Table sugar, brown sugar, powdered sugar: polysaccharides. Hundreds of glucose units in long branched chains. Branched structure rapid hydrolysis glucose readily available. Storage: 2/3 muscle, 1/3 liver, tiny bit in brain. Holds water, making it bulky, not used for long-term energy reserves. Chains of glucose molecules (hundreds of thousands) linked together. Grains, tubers (yams, potatoes), legumes (peas, beans) Amylopectin = branched starch (potato, tapioca, cornstarch) Amylose = unbranched starch (wheat flour, rice) Not possible to break apart the polysaccharides that make up fibre provide little/no energy.