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65 Cards in this Set
- Front
- Back
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Single Sugars
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Monosaccharides
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Double Sugars
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Disaccharides
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The 3 single sugars (Monosaccharides) are
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1. Glucose
2. Fructose (fruit sugar) 3. Galactose (from milk) |
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The 3 double sugars (Disaccharides) are
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Glucose+Fructose= Sucrose
Glucose+Glucose= Maltose Glucose+galactose=Lactose |
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What is the most important Sugar in the human body
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Glucose - Most other monosaccharide an disaccharides become glucose in the body.
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Through Photosynthesis
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plants combine carbon dioxide, water, and the sun's energy to form glucose.
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Carbohydrates (Carbon) (Hydrate)
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are made of carbon, hydrogen, and oxygen, and held together by energy-containing bonds
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Chlorophyll
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The green pigment of plants that captures energy from sunlight for use in photosynthesis
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sugars
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simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together. By common usage, sugar most often refers to sucrose.
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Glucose
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A single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar or dextrose
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Polysaccharides
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Another term for complex carbohydrates; compounds composed of long strands of glucose units linked together.
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Starch
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A plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings.
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Glycogen
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A highly branched polysaccharide composed of glucose that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose.
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Fibers (Cellulose)
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The indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes.
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Human digestive enzymes?
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Cannot break the bonds in fiber. so most of it passes through the digestive tract unchanged. Some fiber, however, is susceptible to fermentation by bacteria in the colon.
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Soluble fibers
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Food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
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Viscous
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Having a sticky, gummy, or gel-like consistency that flows relatively slow.
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Insoluble fibers
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the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
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Proteins
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Compounds composed of carbon, hydrogen, oxygen, and nitrogen and arranged as strands of amino acids. Some amino acids also contain the element sulfur.
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Amino Acids
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The building blocks of protein. Each has an amine group at one end, an acid group at the other, and a distinctive side chain.
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Amine Group
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The nitrogen-containing portion of an amino acid.
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Side-Chain
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The unique chemical structure attached to the backbone of each amino acid that differentiates one amino acid from another.
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Essential amino acids
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Amino acids that either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficient to meet physiological need.
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Peptide Bond
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A bond that connects one amino acid with another, forming a link in a protein chain.
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Collagen
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A type of body protein from which connective tissues such as scars, tendons, legaments, and the foundations of bones and teeth are made.
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Enzymes
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Protein catalysts. A catalyst is a compound that facilitates a chemical reaction without itself being altered in the process.
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Hemoglobin
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The globular protein of red blood cells. whose iron atoms carry oxygen around the body via the bloodstream.
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Denaturation
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The irreversible change in a protein's shape brought about by heat, acids, bases, alcohol, salts of heavy metals, or other agents.
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Each type of protein?
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has a distinctive sequence of amino acids and so has great specificity. Often, cells specialize in synthesizing particular types of proteins in addition to the proteins necessary to all cells. Nutrients act as environmental signals affecting genetic activities.
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Polypeptides
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Protein fragment of many amino acids bonded together. A peptide is a strand of amino acids. A strand of between four and ten amino acids is called an oligopeptide.
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Dipeptides
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Protein fragments that are two amino acids long
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Tripeptides
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Protein fragments that are three amino acids long
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The cells of the small intestine complete?
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digestion, absorb amino acids and som larger peptides, and release them into the bloodstream for use by the body's cells.
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Bloodstream
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The bloodstream transports amino acids to all the body's cells.
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Stomach
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When swallowed food arrives in the stomach, acid denatures the protein strands, and an enzyme cleaves amino acid strands into polypepites and a few amino acids.
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Small Intestine
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Enzymes from the pancreas and the intestine split peptide strands into tripeptides. dipeptides, and amino acids.
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Small Intestine
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Enzymes on the surface of the small intestine's lining and within the absorptive cells spilt tripeptides and dipeptides. The intestinal cells absorb and transfer amino acids to the bloodstream.
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The body makes?
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Enzymes, hormones, and chemical messengers of the nervous system from its amin acids.
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The shape of a protein
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dictates its function in the body
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The side groups
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dictates the shape of the protein.
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Amino Acid Sequence
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ditates protein shape. There are 20 of them.
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Essential amino acids
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There are 9 of them. The body cannot make them
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Non-Essential amino acids
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There are 11 of them. The body can make them
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Proteins help maintain PH levels
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They act as buffers
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The order of the 20 amino acids in the chain
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determine its shape
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The shape of the amino acid
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that ditactes its function
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Nitrogen
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is found in every amino acid
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Proteins do
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fluid balance
acid nutrilization hormones |
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Kwashiorkor
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Large bellies due to lack of protein in diet. Decreases in blood protein. Edema- Causes fatty liver. Proteins need to transport fat out of liver are not being made.
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Marasmus
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Starvation. Usually die from a heart attack.
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The body does not store proteins and they are all functional
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If not used they will be recycled and broken down. Same for amino acids.
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Amino Group Nitrogen
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Carbon Compound
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Nitrogen is broken down?
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In the liver and excreted.
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RDA for protein
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31g protein lost each day
Adjusted to 40 because of population variables. Adjusted to 56g because of protein quality. So RDa is 56g protein per 70kilograms of body weight. |
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RDA for protein formula
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0.8g per kilogram (KG) body weight.
Example: |
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Proteins
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Compounds composed of carbon, hydrogen, oxygen, and nitrogen and arranged as strands of amino acids.
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Amine Group
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Nitrogen Part
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Amino acids
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are the building blocks of protien. Each has an amine group at one end and a acid group at the other. Attached to this is the side chain.
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A strand of amino acids
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that make up a protein may contain 20 different kinds of amino acids.
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The side chains
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make the amino acids differ in size, shape. and electrical charge.
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RDA for protein
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56g pro/70 kg body weight
There are 0.8g protein per kg body weight |
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Converting lbs to kgs
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wieght 210lbs divided by 2.2 =
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we can store 400 calories of glycogen
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in the liver
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we can store 1200 calories of glcogen
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in the muscles
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When blood glocose goes down and dips
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a hormone is released from the pancreas to raise it.
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