HNSC 1200 Lecture Notes - Lecture 21: Carrageenan, Ice Crystals, Xylose

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Differentiate between the different types of fibre, describe their roles in health, and identify food sources . Carbohydrates contain carbon, hydrogen and oxygen, so they are often. They are produced in green plants via photosynthesis h2o and co2. Scientists cannot reproduce this reaction; green plants are needed. Light is needed to provide the chemical energy to hold the bonds between the combine to form glucose atoms in a glucose molecule together. The plant uses some, but not all of the energy stored at glucose, meaning that animals and humans can obtain some energy when the plant is eaten. Cereal grains and flours (e. g. , wheat, rye, corn, rice) Starchy roots, tubers or stems (e. g. , potatoes, yams, cassava, celery) Carbohydrates are classified according to the number of basic sugar (saccharide) units: Commonly found in foods: monosachharides, includes 6 carbon hexoses and 5 carbon pentoses, hexose sugars such as glucose, mannose and galactose are building blocks of starches.