HNF 150 Lecture 7: HNF 150 Classes 6-7 Learning Objectives (CARBOHYDRATES)
Document Summary
Sizer: chapter 4 (14ed: pp. 113-157; 13ed: pp. 111-155; 12ed pp. 106-148); or. Learning objectives: describe the types of carbohydrates (3 simple sugars, 3 disaccharides, glycogen, amylose, amylopectin, oligosaccharides, and fiber) and be able to identify their food sources. Glycogen - a highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Amylose - simplest form of starch/the crystallizable form of starch, consisting of long unbranched polysaccharide chains. Amylopectin - branched starch/the non-crystallizable form of starch, consisting of branched polysaccharide chains. Oligosaccharides - 3-10 monosaccharide units linked together in a chain. Transported to the liver by the portal vein. Salivary glands secrete saliva into the mouth to moisten the food. Stomach acid inactivates salivary enzymes, halting starch digestion. The pancreas produces an amylase that is released through the pancreatic duct into the small intestine.
