HSS 2342 Lecture Notes - Lecture 7: Blood Sugar, Galactose, Disaccharide

• School: University of Ottawa
• Department: Health Sciences
• Course: HSS 2342
• Professor: Keir J Menzies

Document Summary

Chapter 4 the carbohydrates sugars, starches, and fibres. Monosaccharides: single sugars, glucose, blood sugar, part of every disaccharide, fructose. 50% of energy from body is from glucose. Disaccharides: pairs of monosaccharides, maltose, glucose + glucose, eg. barely, sucrose, glucose + fructose, eg. Table sugar: lactose, glucose + galactose, eg. milk, formed by a condensation reaction between the two. Polysaccharides: large chains of monosaccharides, typically glucose, glycogen, storage from of glucose, highly branched chains, reserve energy, found in meat, starch, storage form of glucose in plants. Long, branched, and unbranched chains: found in grains, legumes, and root crops, not soluble at all, fibre, structural part of plants, differ from starches, 2 classifications, soluble. Insoluble: functional fibres, resistant starches behave like fibres (example?) The more muscle you have the more glucose you can handle. Bonds cannot be broken by human digestion. Gums & mucilages: additives or stabilizers.