FD SC 2140 Lecture Notes - Lecture 2: Riboflavin, Monosaccharide, Aldehyde

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Major food constituents: carbohydrates, proteins, fats, other organics (vitamins, minerals, water. A (cid:272)ar(cid:271)ohydrate is k(cid:374)ow(cid:374) as the (cid:271)ody"s (cid:373)ai(cid:374) e(cid:374)ergy sour(cid:272)e, (cid:373)ea(cid:374)i(cid:374)g it is (cid:373)eta(cid:271)olized the quickest out of any other food source. It is a structural component for plants, and it is essential for the presence of nucleic acids, such as ribose, rna, and riboflavin. To be a carbohydrate, a compound much share these three key molecular properties: must be composed of c, h, and o, must contain chains of molecules, there must be a hydrogen to oxygen ratio of 2:1. There are three different categories of carbohydrates based on their molecular structure and where they are contained. These three categories are monosaccharides, disaccharides, and polysaccharides. These are classified as carbohydrates with a single carbon chain that ends in a hydroxyl group forming either a ketone or aldehyde. These molecules can alternate between the straight (cid:272)hai(cid:374) for(cid:373) a(cid:374)d (cid:272)y(cid:272)li(cid:272) for(cid:373), as lo(cid:374)g as the fu(cid:374)(cid:272)tio(cid:374)al group"s (cid:272)ar(cid:271)o(cid:374) does(cid:374)"t (cid:272)ha(cid:374)ge.