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What is the chemical formula for glucose?
All carbohydrates are classified as either simple or complex carbohydrates.
True
What are the two subgroups of carbohydrates?
Simple and complex carbohydrates
The simplest unit of a carbohydrate is a __________.
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Match the following monosaccharides with their descriptions:
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Which of the following is considered a disaccharide?
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Complex carbohydrates are made up of long chains of monosaccharides.
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Name one function of carbohydrates in the body.
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Which monosaccharide is primarily used by the brain as an energy source?
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Fructose is not an energy source for cells in the body.
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What component of milk is formed from glucose and galactose?
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The sugar found in fruits and vegetables, known as table sugar, is called __________.
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Match the types of sugars with their characteristics:
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What is a common feature of dietary fibers?
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Humans produce enzymes that can break down dietary fiber.
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What is the primary form in which humans store glucose energy?
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A disaccharide composed of two glucose molecules is called __________.
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Match the following sugar alcohols to their examples:
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Which type of carbohydrate primarily provides energy storage in plants?
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Resistant starches are easily digested and absorbed, providing a quick energy boost.
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What are pentoses commonly associated with in living organisms?
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Soluble fibers are more easily accessible to __________ enzymes in the large intestine.
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Which of the following is not a common disaccharide?
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Study Notes
Carbohydrate Classification
- Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.
- The simplest carbohydrate unit is a monosaccharide.
- Carbohydrates are broadly classified into simple (fast-releasing) and complex (slow-releasing) carbohydrates.
Simple Carbohydrates
- Simple carbohydrates include monosaccharides and disaccharides.
- Monosaccharides are single sugar units, like glucose, fructose, and galactose.
- Disaccharides are made up of two monosaccharides linked together, such as sucrose, lactose, and maltose.
Monosaccharides
- Glucose is the preferred fuel source for most organisms.
- The brain relies on glucose for energy, except during extreme starvation.
- Galactose is similar to glucose but less stable and quickly converted to glucose by the liver.
- Fructose is a common monosaccharide found in fruits, honey, and sugarcane. It's not a direct energy source for most body cells.
Disaccharides
- Disaccharides contain at least one glucose molecule.
- Sucrose (table sugar) is made of glucose and fructose.
- Lactose (milk sugar) is composed of glucose and galactose.
- Maltose is a breakdown product of starches and rarely found as a disaccharide in food.
Complex Carbohydrates
- Complex carbohydrates are polysaccharides, long chains of monosaccharides.
- The two main groups of polysaccharides are starches and dietary fibers.
Starches
- Starches are found in grains, legumes, and root vegetables.
- Amylose is a linear chain of glucose units.
- Amylopectin is a branched chain of glucose units.
- Cooking breaks down starch crystals, making them easier to digest.
- Resistant starches are not broken down during digestion and may benefit gut health.
Dietary Fibers
- Dietary fibers are highly branched and cross-linked polysaccharides.
- Examples include pectin, gums, cellulose, hemicellulose, and lignin.
- Humans can't break down dietary fiber, but gut bacteria can.
- Dietary fiber is categorized as soluble or insoluble.
- Soluble fibers (inulin, pectin, guar gum) are found in peas, beans, oats, barley, and rye.
- Insoluble fibers (cellulose, lignin) are found in whole grains, flax, cauliflower, and avocados.
- Functional fibers are added to foods and provide health benefits.
- Total dietary fiber includes dietary and functional fiber.
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Description
This quiz covers the classification of carbohydrates, detailing the differences between simple and complex carbohydrates. It explores the structures and functions of monosaccharides and disaccharides, including common examples of each type. Assess your understanding of these essential organic compounds and their roles in nutrition.
