BIOL 233 Lecture Notes - Lecture 4: Oligosaccharide, Rolled Oats, Amylose

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brownfish500

25 Dec 2020

School

University of Maryland-Baltimore County

Department

Biology

Course

BIOL 233

Professor

Sarah Leupen

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Document Summary

Sugar : also known as sucrose; one glucose and one fructose. Simple carbohydrate : sugars composed of a single sugar molecule (a monosaccharide) or two joined sugar molecules (disaccharide) Glucose : the most abundant simple carbohydrate unit in nature; also referred to as dextrose. Usually joined to other sugars to form disaccharides, starch, or dietary fiber. In the body, glucose supplies energy to cells, glucose is virtually the only fuel used by the brain. Fructose : the sweetest of all sugars and occurs naturally in fruits and vegetables and honey; often added to foods in the form of "high-fructose corn syrup" Sucrose : commonly known as table sugar; composed of one molecule of glucose and one molecule of fructose. Provides some of the natural sweetness of honey, maple syrup, fruits, and vegetables. Manufacturers use a refining process to extract sucrose from the juices of sugar cane or sugar beets. Lactose : composed of one molecule glucose and one molecule galactose.

Related Questions

The synthesis of polymers involves the _____________ of water,while the digestion of polymers involves the ______________ ofwater.
1- addition, addition
2- removal, removal
3- addition, removal
4- removal, addition

All biological macromolecules are based on

carbon atoms because carbon readily shares four electron pairs withother carbon atoms, and thus form large, complex structures.
carbon atoms because C-H bonds are nonpolar.
oxygen atoms because oxygen has a strong attraction forelectrons.
oxygen atoms because the O-H bond is polar and thus allows forhydrogen bonds to form that allow the formation of largeconglomerates.

The molecular formula for glucose is C6H12O6. What would be themolecular formula for a disaccharide linking two glucose moleculesvia dehydration synthesis?

C2H4O2
C6H12O6
C12H24O12
C12H22O11

Sucrose, the sugar in table sugar, is composed of one glucosemolecule joined to a fructose molecule. How is sucroseclassified?

as a monosaccharide
as a polysaccharide
as a hexose
as a disaccharide

From the fact that (i) high fructose corn syrup (HFCS) tastessweeter than regular table sugar and that (ii) human taste buds aremore sensitive for fructose than glucose, one can concludethat

HFCS contains fructose, but table sugar does not.
glucose and fructose must both be monosaccharides.
the percentage of fructose in HFCS must be higher than that intable sugar.
the percentage of fructose in HFCS must be 55%.
fructose stimulates the production of hormones that controlappetite and the blood sugar level.

I would expect plant cell walls to consist of a polysaccharide thatis

easy to break down by animals, but hard to break down by mostmicrobes.
easy to break down by most microbes, but hard to break down by mostanimals.
easy to break down by animals and most microbes.
hard to break down by animals and most microbes.

Nutritionists came up with the term âglycemic loadâ to describe thehealth effect of carbohydrates because

glycemic index was too difficult to understand.
glycemic index does not offer any useful information about howquickly a carbohydrate can be broken down into sugars.
the amount of a food consumed is as important as how quickly it canbe broken down into sugars.
only the amount of food consumed matters, but not how quickly acarbohydrate can be broken down into sugars.

Why does it make sense that cell division is stimulated by thepresence of sugar in the blood?

It is the body's goal to get the sugar out of the blood stream, andtwo cells can take up and remove more sugar from the blood streamthan one cell.
Two cells require more energy (that can be supplied by sugar as anenergy source) than one, and it is therefore advantageous for anorganism to regulate cell division to be slow in the absence of anenergy source and stimulated in the presence of an energy source.

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

BIOL 233 Lecture Notes - Lecture 4: Oligosaccharide, Rolled Oats, Amylose

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