Podcast
Questions and Answers
What is the primary product formed during photosynthesis as a result of the absorption of sunlight by chlorophyll?
What is the primary product formed during photosynthesis as a result of the absorption of sunlight by chlorophyll?
Monosaccharides are composed of multiple sugar units.
Monosaccharides are composed of multiple sugar units.
False
Name one source of fructose.
Name one source of fructose.
Fruit
Carbohydrates are classified into three main groups: _____, Disaccharides, and Polysaccharides.
Carbohydrates are classified into three main groups: _____, Disaccharides, and Polysaccharides.
Signup and view all the answers
Match the following carbohydrate types with their characteristics:
Match the following carbohydrate types with their characteristics:
Signup and view all the answers
Which of the following is a disaccharide found in milk?
Which of the following is a disaccharide found in milk?
Signup and view all the answers
Polysaccharides are composed of single monosaccharide units.
Polysaccharides are composed of single monosaccharide units.
Signup and view all the answers
Name one source of starch.
Name one source of starch.
Signup and view all the answers
The chemical formula for sucrose is ______.
The chemical formula for sucrose is ______.
Signup and view all the answers
Match the polysaccharide with its characteristic:
Match the polysaccharide with its characteristic:
Signup and view all the answers
Which type of fiber helps absorb fat and sugar from food sources?
Which type of fiber helps absorb fat and sugar from food sources?
Signup and view all the answers
All polysaccharides are soluble in water.
All polysaccharides are soluble in water.
Signup and view all the answers
What is the primary function of fiber in the diet?
What is the primary function of fiber in the diet?
Signup and view all the answers
What enzyme is responsible for the initial digestion of carbohydrates in the mouth?
What enzyme is responsible for the initial digestion of carbohydrates in the mouth?
Signup and view all the answers
Monosaccharides are absorbed through the villi of the stomach.
Monosaccharides are absorbed through the villi of the stomach.
Signup and view all the answers
What happens to waste that is left after the digestive processes?
What happens to waste that is left after the digestive processes?
Signup and view all the answers
_____ enzymes such as maltase, sucrase, and lactase are produced in the intestinal juice.
_____ enzymes such as maltase, sucrase, and lactase are produced in the intestinal juice.
Signup and view all the answers
Match the following terms with their descriptions:
Match the following terms with their descriptions:
Signup and view all the answers
What is the ideal sugar concentration for making jam?
What is the ideal sugar concentration for making jam?
Signup and view all the answers
Pectin extracted from overripe fruit is ideal for making jelly.
Pectin extracted from overripe fruit is ideal for making jelly.
Signup and view all the answers
What temperature should the fruit mixture be cooked to for proper jam consistency?
What temperature should the fruit mixture be cooked to for proper jam consistency?
Signup and view all the answers
The _____ chains of pectin form an interconnected mesh that creates the gel texture of jam.
The _____ chains of pectin form an interconnected mesh that creates the gel texture of jam.
Signup and view all the answers
Match the type of heat with its effect on carbohydrates:
Match the type of heat with its effect on carbohydrates:
Signup and view all the answers
What role do sugar molecules play in jam making?
What role do sugar molecules play in jam making?
Signup and view all the answers
Water evaporation during boiling increases the overall sugar concentration in jam.
Water evaporation during boiling increases the overall sugar concentration in jam.
Signup and view all the answers
In jam making, what happens when pectin is heated in the presence of acid?
In jam making, what happens when pectin is heated in the presence of acid?
Signup and view all the answers
Which of the following foods is considered low-GI?
Which of the following foods is considered low-GI?
Signup and view all the answers
Sugar intake should be limited to no more than 30g per day.
Sugar intake should be limited to no more than 30g per day.
Signup and view all the answers
What are two associated dietary disorders caused by excessive sugar and starch intake?
What are two associated dietary disorders caused by excessive sugar and starch intake?
Signup and view all the answers
Soluble fiber can be digested by the body and is broken down in the ______ by bacteria.
Soluble fiber can be digested by the body and is broken down in the ______ by bacteria.
Signup and view all the answers
Match the following types of fiber with their characteristics:
Match the following types of fiber with their characteristics:
Signup and view all the answers
Which of the following is NOT a low-GI fruit?
Which of the following is NOT a low-GI fruit?
Signup and view all the answers
What process breaks down carbohydrate chains into monosaccharides during digestion?
What process breaks down carbohydrate chains into monosaccharides during digestion?
Signup and view all the answers
Nuts are considered high-GI foods.
Nuts are considered high-GI foods.
Signup and view all the answers
What is the energy provided by 1 gram of carbohydrates?
What is the energy provided by 1 gram of carbohydrates?
Signup and view all the answers
A high glycemic index diet is based on foods that lead to stable blood sugar levels.
A high glycemic index diet is based on foods that lead to stable blood sugar levels.
Signup and view all the answers
What is the purpose of extracting pectin when making jam?
What is the purpose of extracting pectin when making jam?
Signup and view all the answers
Foods with a low glycemic index have a GI score of less than _____ .
Foods with a low glycemic index have a GI score of less than _____ .
Signup and view all the answers
Match the following GI categories with their corresponding example foods:
Match the following GI categories with their corresponding example foods:
Signup and view all the answers
What happens to excess carbohydrates in the body?
What happens to excess carbohydrates in the body?
Signup and view all the answers
The glycemic index uses white rice as a reference food.
The glycemic index uses white rice as a reference food.
Signup and view all the answers
Which type of fiber helps reduce LDL cholesterol?
Which type of fiber helps reduce LDL cholesterol?
Signup and view all the answers
Study Notes
Home Economics - Carbohydrates
- Carbohydrates are composed of Carbon (C), Hydrogen (H), and Oxygen (O).
- Plants use carbon dioxide (CO2), water (H2O), and sunlight to produce glucose (sugar) and release oxygen (O2). This process is called photosynthesis.
- Carbohydrates are classified into three main groups based on structure: Monosaccharides, Disaccharides, and Polysaccharides.
- Monosaccharides are simple sugars like glucose, fructose, and galactose. They are the basic building blocks for other carbohydrates.
- Disaccharides are formed when two monosaccharides join together, losing a water molecule in the process. Examples include sucrose (table sugar), maltose, and lactose.
- Polysaccharides are long chains of monosaccharides. Examples include starch, glycogen, and cellulose. Starch is a storage form of glucose in plants, glycogen in animals. Cellulose is a structural component of plant cell walls.
- Soluble fibre turns to a glue-like substance that absorbs fats and sugars, slowly releasing them throughout the day. It aids in lowering glucose and cholesterol levels.
- Insoluble fibre doesn't dissolve in water but adds bulk to the stool, helping with digestion and avoiding constipation.
- Starch is a white powder with a neutral flavour. It absorbs moisture, extending the shelf life of food products.
- Carbohydrates provide energy for the body; 1 gram of carbohydrate provides 4 kilocalories (17 kilojoules) of energy. The body stores carbohydrates as glycogen, for later use. Excess is stored as fat.
- Carbohydrates are essential for bodily functions. Sufficient fibre consumption is also necessary for optimal health.
- When starch is heated in the presence of water, the starch grains swell, burst and absorb the liquid, thickening the liquid,
- There are different types of Carbohydrates, and these Carbohydrates have different properties and culinary applications.
Properties of Carbohydrates
- Solubility: Sugars dissolve readily in water, with higher temperatures increasing solubility.
- Sweetness: Different sugars have varying relative sweetness (fructose is sweeter than sucrose). Different sugars are used as sweeteners in various foods based on their relative sweetness.
- Crystallisation: Sugar crystallises when the solution concentration exceeds the saturation point, leaving behind crystalline solids.
- Maillard reaction (non-enzymic browning): A chemical reaction between amino acids and reducing sugars at high temperatures, commonly used to create desired colours and flavours in food. This is most noticeable during oven cooking, when cooking is at higher temperatures
- Caramelization: Sugars, heated strongly or rapidly, undergo chemical changes, eventually forming a brown substance.
- Inversion: The breakdown of sucrose (table sugar) into glucose and fructose, sometimes used to increase sweetness. This reaction is reversible.
- Dextrinisation: When starches are exposed to dry heat (high temperatures) they break down into smaller carbohydrate molecules called dextrins; this often appears as browning of the food.
Digestion of Carbohydrates
- Carbohydrates are broken down in the body into smaller molecules (monosaccharides) that can be absorbed into the bloodstream and used for energy.
- Enzymes like amylase, and maltase, sucrase, and lactase are used in the process.
- The process of digestion varies, depending on the kind of carbohydrate. Some carbohydrates are more complex, and require multiple steps to reach the monosaccharide stage,
- The process of digestion involves several stages and organs like the mouth, stomach, small intestine and large intestine.
Daily Requirements (carbohydrates)
- Carbohydrates make up 45-65% of daily calories, depending on various factors such as age, gender , activity levels, health conditions etc.
- Dietary fibre recommendations range between 25-30g per day. This helps to maintain good health and regularity.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Explore the fundamentals of carbohydrates in this quiz. Learn about their structure, classification, and functions in both plants and animals. Test your understanding of monosaccharides, disaccharides, and polysaccharides, and their significance in human nutrition.
