made up of glucose (dextrose) & fructose Broken down by enzyme with an –ase ending: invertase Invert sugar: 50/50 mixture of glucose & fructose Invert part has to do with the optical rotation of the mixture Glycation: problem
Sugar binds with amine end of an amino acid when H2O is evaporated Continuing reaction Maillard Reaction Example: toasting bread (H2O is evaporated quickly, bread is browned aka toasted) 2 protein chains bonded to what used to be a sugar is AGEs AGEs can wind up in the lens of the eye (causes sugar cataracts Skin is not as supple o Maltose: Made up of 2 glucose Broken down by enzyme maltase Derived from the partial hydrolysis of starch o Lactose: Made up of galactose & glucose Most of the world population cannot digest Lactase Deficiency World: ~65% North American Blacks: 75% North American Whites: 25% Test for lactose intolerance: Breathes into balloon to measure H 2(g) levels Consumes milk, waits a period of time
Breathes into balloon again
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