Lesson 3 Outline_Carbs

Lesson 3 Outline_Carbs -...

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Lecture 1: Chemistry of Food Carbohydrates Lesson 3 1. 2. Simple sugars:  monosaccharides and disaccharides  3. Monosacchride structure and examples   4. Disaccharide structure and examples 5. Complex carbohydrates 6. 7. Carbohydrate digestion and absorption 8. Lactose intolerance 1
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Lecture 1: Chemistry of Food Carbohydrates Lesson 3 9. Test your knowledge: Which one of the following terms would not  describe a sugar. A. Glucose B. Dextrose C. Sucrose D. Starch Which association is not  correct? A. Starch: Amylase B. Lactose: Lactase C. Maltose: Maltase D. Glucose: Glucase  Which statement is not  true? A. Per capita consumption of sweeteners is roughly 150 pounds per year B. The 2 primary sources of granulated sugar are sugar cane and beets C. An ever increasing amount of sweetener is made from corn starch
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This note was uploaded on 02/17/2011 for the course FOOD SCI 201 taught by Professor Horowitz during the Spring '10 term at Wisconsin.

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Lesson 3 Outline_Carbs -...

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