HLTH 220 Lecture Notes - Lecture 6: Glycosidic Bond, Brussels Sprout, Trehalose

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yellowpig471

26 Oct 2016

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Carbohydrates are the most abundant compounds found in nature. They are the main source of fuel in the average human diet. Named based on the number of carbons. Monosaccharides not typically present in the diet in significant quantities. Processed foods provide the majority of dietary monosaccharides. Held together by alpha and beta glycosidic bonds. Lactose: glucose + galactose (dietary sources of milk and milk products) Major dietary sources include fruits, refined sugars from sugarcane and sugar beets, and. Differs from maltose in the carbons bound by the glycosidic linkage. Digested very slowly compared to other simple carbohydrates -> low glycemic response. Common dietary sources are fungi (mushrooms and shrimp. Most carbohydrates are found naturally in bound form: oligosaccharides: 3-10 sugar units, polysaccharides: >10 sugar units. : named on the number of monosaccharides they contain. Common dietary source are beans, peas, bran, whole grains, cabbage, brussels sprouts, and broccoli. Bacteria in the lower intestine can digest them.

Related Questions

Name of Macronutrient	Subtypes of Macronutrient (Weâve listed the names to provide a framework, but explain what each means)	Food Sources (list food sources broken down by subtype of macronutrient)	Major Functions (make sure to explain each)	Recommended Intake (for you â include your demographic)	Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem)
Carbohydrates	Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the glucose and Fructose âGalactose; Sucrose, maltose and lactose Polysaccharides is a monosaccharaides bonded togehte (wikibooks). Which are simple? Monosaccharides Which are complex? Polysaccharides Both Monosacharides and Polysaccharides can be good healthy diet( wikkibooks).	Monosaccharides: glucose is found on some fruits, vegetable and honey; fructose is found in fruits, honey and corn syrup ( wikkibook) Polyasacchariders Starch (cereal grains such as wheat, oats, barley, corn rice and their products; cellulose which acts as a dietary fiber(soluble â barley-oats,rye) insoluble fiber whole grains ready to eat cereals and others) and glycogen â a storage form of glucose in the liver and muscle ( Non digestable dietary â cellulose â whole grains- green leatu vegetable; pectin- fruits, carrots, sweet potatoes. Exemple of digestable food â shellfish, animal liver.(nutrient.review,n.d)
Proteins	Essential amino acids Nonessential amino acids
Lipids	Triglycerides Phospholipids Sterols

Charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will be using often in this class. Make sure that you are detailed, thorough, and specific in your responses. Explain yourself clearly. Do not list a word or brief phrase without explaining what it means. For example, if you list diabetes for carbohydrates, make sure you explain how carbs are associated with diabetes. Don't leave the reader to make that connection for you. Also, make sure you provide APA-style references for each of your so

Proteins are composed of which of these monomers?

a) amino acids

b) glucose

c) fatty acids

d) nucleotides

e) glycerol

The source of glucose in our diet is

A Starch

B Sucrose, and other disaccharides

C Lactose

D Glucose and other monosaccharides

E all of the above

Which one of the following carbohydrates is a ketose sugar?

A. Galactose

B. Fructose

C. Glucose

D. Mannose

E. Glyceraldehyde

Animals cannot metabolize cellulose for which of the following reasons?

A.. Cellulose is insoluble.

B. They do not commonly consume cellulose.

C. They do not have an enzyme to hydrolyze the beta-1,4-glycosidic bonds (linkages).

D. They do not have an enzyme to hydrolyze the branches.

In amylopectin, the glucose molecules are connected by

A. beta-1,4-glycosidic bonds

B. alpha-1,6-glycosidic bonds

C. alpha-1,4-glycosidic bonds

D. alpha-1,4-glycosidic bonds and alpha-1,6-glycosidic bonds

Which of these statements about galactose is FALSE?

Galactose

A. is an aldohexose that occurs in the free form in nature.

B. is obtained as a hydrolysis product of the disaccharide lactose, a sugar found in milk and milk products.

C is important in the cellular membranes of the brain and nervous system.

D. differs from D-glucose only in the arrangement of the OH group on carbon 4.

E) none of the above are false

HLTH 220 Lecture Notes - Lecture 6: Glycosidic Bond, Brussels Sprout, Trehalose

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