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52 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What are the three types of monosaccharides and their examples?
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Glucose = bl. sugar
Fructose = fruit sugar, honey Galactose = milk sugar |
GFG
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What are the three types of disaccharides?
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Sucrose
Lactose Maltose |
SLM
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What is sucrose made of and give an example?
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Glu + Fru
table sugar |
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Lactose is made of?
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Glu + Gal
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What is maltose made of and give an example?
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Glu + Glu
Germinating grain Sprouting seeds digestion of starch |
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Lactose intelerance
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1.undigested
2.unabsorbed 3.metabolized by bacteira 4.Decrease in lactase Hish in Asians |
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Complex carbs such as starch or glucose is a large group of units called?
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polysaccharide
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thousands
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Carbohydrate storage in plant and is digestible?
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starch
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potato
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Form of plant stroage that is is strait chain gel?
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amylose
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Plant CHO storage that is a highly branched thickener?
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amylopectin
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An example of a dietary loluble fiber is?
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oat brand
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What is an example of a ingestible insoluble fiber?
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wheat brand
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Cellulose, hemicelulose, liginin, fruit, veggies, wheat bran, whole brains are examples of which fiber?
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insoluble fiber
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Gums, pectin, psyllium, beta-glucans, furit, veg, oat bran, and processed food are examples of which fiber?
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soluble fiber
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An exmaple of pectin is?
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1. jams and jellys
2. soluble fiber inside an apple |
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An other name for oat brand is?
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beta-glucans
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An example of a psyllium?
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Plantain seeds
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Give some exmaples of soluble fiber gums.
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carrageenan, Xanthan, guar, cellulose, alginates
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Characteristics of cellulose?
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1. entire glucose units
2. backbone of plane 3. insoluble fiber |
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Whole grains?
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1. insoluble fiber
2. have bran, germ, endosperm 3. recomended 3 servings 4. phytochemicals |
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Bran?
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outside layer
gives us fiber |
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germ?
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v,m, good fat on one end
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Endosperm
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starch and protein
refined wheat fluor |
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Give an example of a refined grain.
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refined wheat flour (endosperm)
enriched flour |
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ketosis
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ion imbalance (pH damage)
dehydration coma death large concentraton of ketone (fat) bodies in bl. stream |
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Ketone bodies
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incomlete breakdown of fat
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satiety
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fullness
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Dextrose is also glucose
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glucose
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Salivary amylase
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1. breaks down starch in to dextrins and maltose
2. in mouth tastes sweeter |
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pancreatic amylase
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Intestional enzymes
1. maltase, sucease, lactase |
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what is the sum of all chemcal processes in the boyd that provide energy and maintains vital processes
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metabolism
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anabolic
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building uses energy
Synthesis |
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catabolic
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breaking down releasing energy
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fromaiton of compound from simpleler elements
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Synthesis
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sequence of reactions
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Pathway
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Adenosine Triphosphate (ATP)
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energy molecule
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Glycolysis
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1. cytosol of the cell
2. one glucose = 2 pryuvate 3. anaerobic pathway (no O2) 4. specific carb pathway 5. produces 2 net ATP |
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this molecule is used for Acetly-CoA and Lactic acid cycle (cori)
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Pyruvate
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Steps of the breakdown of Acetyl-CoA
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1. Pruvate is broken down into Acetyl CoA
2. 3->2 carbons (losses 1) 3. requires thiamin, riboflavin (FAD), niacin (NAD) |
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cytic acid cycle
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acetyl CoA enter cycle
Niacin and riboflavin aerobic pathway |
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Electron transport chain
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primary site of ATP synthesis
aerobic pathway procuces ATP, co2, H2O 32 ATP from one glucose |
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Gluconeogensis
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making glucose form AA and other compunds
prevents ketosis |
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NADH
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End result of glycolysis
reduced form of NAD used to make ATP in mitochondria stores chemical energy synthesis 2.5 ATP |
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FADH
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synthesis 1.5 ATP
needed for ATP synthesis and ETC |
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sugar alcohols
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sorbital, mannital, xylitol, isomalt
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Aspartame
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protein
amino acids: phenylalanine + aspartic acid 4 kcals/g 200xsweeter not heat stable phenylkentonuria - PKU (can not metabolize phenylalanine) |
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Saccharin
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oldest
no kcals heat stable 200x sweeter (ex sweet and low) |
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Acesulfame-K
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no kcals
200x sweeter heat stable |
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sucralose
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sllenda
sucrose and chlorine no kcals (b/c no absorbtion) heat stable 600x sweeter |
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Neotame
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13,000x sugar (sweetest)
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Glycemic index
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blood glucose responce to a given food compared to a standard
influenced by the amount of starch, fiver, processing, and other macronutrients |
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Glycemic load
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amount of cab in food multiplied by the GI of that food
better reflection of foods effect on blood glucose level |
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