carb ho hydrates
TRANSCRIPT
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Carbohydrates
Annie Emerentia G.
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Energy yielding foods
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Energyis the capacity to do work.
The energy value is measured in
kilocalories or mega calories.
Kilocalor ie heat required to raise the
temperature of one kilogram of water to
one degree centigrade
Joule energy required to move 1
kilogram mass by 1 meter by a force of 1
Newton acting on it
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DefinitionA carbohydrate is a simple sugar or a
compound formed by the combination of
two or more simple sugars.
They are composed of carbon, hydrogen
and oxygen.
The general formula is Cn
H2n
On
.
The process is photosynthesisnatures
first step in the manufacture of all foods.
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Classification
Monosaccharides - simple sugars
Disaccharidescompounds of two simple
sugars
Polysaccharidescompounds of very
many units
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MonosaccharidesAll carbohydrates must be broken down
before they are absorbed into the humanbody.
Glucose(Dextrose) C6H 12O 6aldosessugars containing aldehyde group. Mainsource of energy. 80120 mg of glucoseper 100 dl of blood.
Fructose(Levulose, fruit sugar)foundin fruits and honey. Readily utilized bybody.
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Galactose: Constituent of lactose in milk
Ribose: Present in RNA & DNA
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Disaccharides
Combination of two monosaccharides
by elimination of one molecule of water
Important : Sucrose, Maltose andLactose
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Sucrose
Cane sugar, beet sugar
Produced from sugarcane or beetroot
Formed by condensation of one
molecule of glucose and molecule of
fructose with elimination of one
molecule of water.
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Maltose (Malt Sugar)
Formed from starch during germination
of cereal grains and digestion of starch
by enzyme AMYLASEHydrolyzed by Maltase to Glucose
Maltose + Maltase = Glucose (2
molecules)
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Lactose (Milk Sugar)
Milk of all mammals
Lactose + H2O Lactase = Glucose +
Galactose
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Polysaccharides
Made up of many units of
monosaccharides
Mostly insoluble in water
Starch, glycogen, dextrins & dietary fibre
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Starch
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Mixture of amylose and amylopectin
White and tasteless powder insoluble
in cold water
Glucose manufactured by hydrolysis of
starch
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Glycogen
Reserve carbohydrate found in liver
and muscles of animals and man
Also called animal starch
Should be converted back to glucose to
be used by body
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Dietary Fibres
Cellulose,
Hemi cellulose,
pectin,
gums,
mucilages,algal substances and
lignins
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Dextrins
Group of substances formed during the
breakdown of starch to maltose
The golden brown color of starchy foodduring baking and fryingdue to
dextrin
Faintly sweet taste, form stickysolutions in water so these solution can
be used as GUMS as on postage
stamps.
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Galactans
Polysaccharidesgalactose molecules
Occur in seaweeds
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Functions of CHOs
1 gm = 4 calories
Essential for oxidation of fats
Prevent excessive breakdown of
proteins
Provides roughage in diet
forms the carbon skeleton in synthesis
of proteins
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Sources of CHOs
Cereals
Millets
Sugar Jaggery
Roots
Pulses
Dried fruits
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Requirements of CHOs
6070 % of energy from CHO
ADULTS
4060 % of energy from CHO -Children
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