Carbohydrates and Sugars Quiz

Study Notes

Sources of sucrose include sugar cane and sugar beet; lactose is found in milk; maltose is present in malted products and beer.
Polysaccharides consist of chains of monosaccharides or disaccharides, having high molecular weights; examples include starch, glycogen, dextrin, and cellulose.
Monosaccharides are the sweetest sugars, followed by disaccharides and polysaccharides.
Polysaccharides are important sources found in cereal grains, seeds, roots, and tubers, as well as oysters and liver.
Carbohydrates are broken down into simple sugars like glucose and fructose, which are absorbed into the bloodstream.
Diabetic patients are advised to limit simple sugars and consume more complex carbohydrates, which require breakdown before use.

Proteins are made of amino acids and are essential for building, repairing, and maintaining tissues and cells; they also function as enzymes and hormones.
Of over 500 amino acids, 22 are crucial; 20 are present in the genetic code.
Plants can synthesize amino acids if supplied with nitrates and sulfur; animals can synthesize some but rely on diet for essential amino acids.
Proteins are digested into amino acids for absorption; energy deficiency leads to protein being sourced from muscles, causing muscle wasting.
Food sources of protein include meat, fish, poultry, dairy, legumes, and nuts.

Each amino acid contains an α-carbon attached to a hydrogen, α-carboxyl group, α-amine group, and varied R-group.
Two types of amino acids exist: essential (must be obtained from diet) and non-essential (can be synthesized by the body); there are nine essential and eleven non-essential amino acids.

Fats and oils, known collectively as lipids, serve as concentrated energy storage; they are stored in adipose tissues.
Upon consumption, fats undergo emulsification, digestion, and absorption; sources include cooking oils, animal fats, tropical nuts, and butter.
Lipids are made of carbon, hydrogen, and oxygen, with higher carbon and hydrogen ratios compared to carbohydrates.
Fats are classified into simple lipids (neutral fats), compound lipids (containing additional elements), and derived lipids (substances produced from fats).

Simple lipids (triglycerides) make up most dietary fats; compound lipids include phospholipids (important for the nervous system) and lipoproteins (carry fats in the blood).
Fatty acids can be saturated or unsaturated; examples include palmitic, oleic, and linolenic acids.

Vitamins are divided into fat-soluble and water-soluble categories.
Minerals regulate various bodily functions, including cellular oxidation, enzyme activation, hormone formation, and acid-base balance. Key minerals include iron, magnesium, and trace elements like iodine and zinc.

Comprising around 75% of the human body, water is essential for nutrient transport, waste removal, temperature regulation, and digestion.
Recommended daily intake is about 8-10 glasses; sources include beverages and food.

Good sources of dietary fiber include fruits, vegetables, and whole grains; fiber aids in bowel movement and prevents constipation.
Fiber can be soluble (stabilizes blood sugar) or insoluble (promotes digestive health); foods high in soluble fiber include oats and legumes.

Plants synthesize food through photosynthesis, using carbon dioxide, water, and inorganic salts from the soil, which are vital for growth.
Reaction formula: 6CO2 + 6H2O → C6H12O~~6 + 6O~~2~ in the presence of light and chlorophyll.

Bacteria are crucial for nutrient cycling, requiring energy and carbon sources for metabolism.
Two main groups of organisms based on carbon source: autotrophs (use inorganic carbon) and heterotrophs (use organic carbon).
Nutritional types of prokaryotes include photoautotrophs (light and CO2), photoheterotrophs (light and organic compounds), and chemoorganoheterotrophs (organic compounds for energy).