FD SC 2140 Lecture Notes - Lecture 2: Blood Sugar, Hydrogen Bond, Isomerase
Document Summary
Food chemistry: carbohydrates: with the development of glucoamylase in the 1940s and 1950s it became a straightforward matter to produce high percent glucose syrups. Food constituents: carbohydrates, proteins, fats, other organics (vitamins, minerals, water most predominant. Chemical structure and sweetness: to taste sweet a compound must possess special functional groups: Oh, nh, and/or no2, usually in pairs: glycogene (now called glycophore = a pair of groups: Carbohydrates: energy source (most quickly metabolized, structural plant component (fiber, essential in nucleic acids (ribose, rna, riboflavin) If not enough insulin is present, the blood glucose may become elevated. On the other hand if too much insulin is present, the glucose levels are too low. Color producing reaction: several methods of detection are possible, but in most cases, the hydrogen peroxide reacts with a second color producing chemical. The more the intensity, the higher the concentration of glucose. A simple color chart can be used to read the concentration of the glucose.