Sugar: The Simplest Carbohydrates Flashcards

Key Carbohydrate Terms

• Sucrose: A disaccharide comprising one glucose and one fructose molecule. Commonly known as table sugar.
• Monosaccharides: Simple sugar molecules that cannot be further broken down without altering their basic structure. Examples include glucose and fructose.
• Disaccharide: Formed by two monosaccharides joined together, such as sucrose (glucose + fructose) and lactose (glucose + galactose).
• Lactose: A disaccharide sugar found in milk, made of one glucose and one galactose molecule.
• Maltose: A disaccharide known as malt sugar, derived from grains, and is the least sweet of the common sugars.

Processes and Reactions

• Photosynthesis: A process by which plants convert sunlight energy into glucose, requiring carbon dioxide, water, chlorophyll, and sunlight. It transforms radiant energy into chemical energy.
• Caramelization: The process of heating sugar, leading to the formation of a brown liquid through high or prolonged heat exposure.
• Hydrolysis: A reaction where disaccharides and larger molecules are divided into smaller units by adding water, resulting in the production of monosaccharides.

Biological Functions and Compounds

• Insulin: A hormone produced by the pancreas that facilitates the transport of glucose into the cells for use as energy.
• Glycogen: The form in which the body stores carbohydrates, consisting of multi-branched chains of glucose.
• Diabetes Mellitus: A condition characterized by the body's inability to transfer glucose from the bloodstream into the cells.

Chemical Structure and Composition

• Carbohydrates: Composed of carbon (C), hydrogen (H), and oxygen (O), following the general structure Cx(H₂O)y. They can be categorized into simple carbohydrates (sugars) and complex carbohydrates (starches and fibers).
• Hydroxyl Group: A functional group (-OH) that consists of an oxygen atom bonded to a hydrogen atom, often found in alcohols and sugars.
• Invert Sugar: A mixture of glucose and fructose created by hydrolyzing sucrose.

Cooking and Preparation Tools

• Candy Thermometer: A tool used to measure the precise temperature needed for candy making.
• Heavy Saucepan: A kitchen tool designed to distribute heat evenly and prevent scorching during cooking.
• Microwave: Effective for creating various types of candy due to its ability to heat ingredients evenly.

Additional Sugar Types and Sources

• Fructose: A naturally occurring monosaccharide found abundantly in fruits and honey; sweeter than glucose.
• Galactose: A sugar found in milk and dairy products, primarily present in the form of lactose.
• Sugars: Encompasses all simple carbohydrates which are quickly absorbed into the bloodstream.

Absorption and Impact

• Single Sugars: Foods containing monosaccharides are absorbed rapidly into the bloodstream, leading to quick energy availability.

Practical Examples

• Table Sugar: A common name for sucrose, used widely as a sweetener.
• Dairy Products: Contain lactose, the sugar that contributes to their sweetness.
• Grain Products: Source of maltose, which has a less sweet profile compared to other sugars.