Carbohydrate notes0

Carbohydrate notes0 - CARBOHYDRATENOTES 1.,starch,fiber....

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CARBOHYDRATE NOTES 1.  Carb family composed of sugar, starch, fiber. What is the source of all carbs?  A. Simple carbs: monosaccarides  -single sugars that can’t be broken down further, Examples? Where are they  found? B.  Simple carbs: Disaccarides -bonding of two monosaccarides, what is name of bond between two sugar  monomers? Examples? In what foods are they found? C. Complex carbs: oligosaccharides  -3 to 10 sugar monomers bonded together, can human enzymes digest these? D.  Complex carbs: polysaccharides (starch, glycogen, fiber) -contain hundreds of glucose monomers bonded together -which of these three classes are digestible by human enzymes? How is  digestibility determined? What do we rely on in our large intestine to help us digest some  complex carbs? *Human enzymes CAN breakdown alpha glycosidic bonds and beta-galactosidic bonds  in lactose. Human enzymes CANNOT breakdown beta glycosidic bonds and alpha-galactosidic  bonds. What foods contain these bonds? 2. Amylose/amylopectin are plant starches. What bonds do they contain? Are they branched or  linear? Which is more rapidly digested? Why? How does water affect digestibility? 3. Glycogen is an animal starch. What bonds does it contain? Branched or linear? Where does  the body store glycogen and why? 4. Fiber is plant complex carb. Soluble and insoluble fiber: which absorbs water, which can be 
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This note was uploaded on 01/31/2010 for the course BILD BIBC 120 taught by Professor Chilikuri during the Winter '09 term at UCSD.

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Carbohydrate notes0 - CARBOHYDRATENOTES 1.,starch,fiber....

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