CHEM 181 Midterm: CHEM181 module 4 micronutrients

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

Fats: favourable to store in body, unsat/sat/trans sat. Changes in na diet, last 40yrs, government data (which is vague at best): Obesity is mainly, in na, due to 4-5x incr of saturated fat intake. Mainly chicken consumption incr: carbs (complex sugars) = any variation of glucose/fructose/sucrose. Gluc = c6 monomer, udud oh group config. Sucrose = gluc + fruc disaccharide table sugar. Invert sugar = 50/50 gluc, fruc mix, as monomers. Sucrose-associated issues: ages: advanced glycation end products. protein + sugar link up, release water, maillard and amadori reactions occur sequentially when heating these molecules (ie cooking food), producing glycated end product. Maillard: -nh2 + c=o n-c + h2o. Maltose = gluc + gluc disacch. derived from semi-digested starch. Lactose intolerance = don"t have lactase, 2/3 world population, black people mostly. Test for lactose tolerance: measure h2 production by breathing into balloon before+after drinking milk. High h2 production from not digesting lactose would be detected.