Chemistry is vitally important in our understanding physiology. The molecule of my choice for this final exam is Carbohydrates. Carbohydrates are originated as the outcome of photosynthesis, the condensation of carbon dioxide that requires light energy and chlorophyll pigment. Carbohydrates are a huge source of something called metabolic energy, which can be found in plants which help feed our animals. Carbohydrates are found in sugars and starches but they have another purpose which is called cellulose
The Chemistry of Carbohydrates The chemistry of carbohydrates most closely resembles that of alcohol, aldehyde, and ketone functional groups. As a result, the modern definition of a carbohydrate is that the compounds are polyhydroxy aldehydes or ketones. The chemistry of carbohydrates is complicated by the fact that there is a functional group (alcohol) on almost every carbon. In addition, the carbohydrate may exist in either a straight chain or a ring structure. Ring structures incorporate two additional
involved in a nutrition label involve chemistry. The chemistry within these nutrition labels are essential to everyone and affect people’s daily lives so they know what they are consuming in their bodies. There are many big ideas revolving around nutrition labels. Fats, proteins, carbohydrates and the Kjeldahl Method are just four big ideas that have a major involvement in nutrition labels and there is lots of chemistry behind these big ideas. Fats The chemistry involved with fats is in the creation
Carbohydrates and Lipids Unit 2: Biochemistry of Macromolecules Humera Ishafaq Carbohydrates and Lipids Introduction Carbohydrates are the most numerous classes of bio-organic compounds in the biological sphere. The element forms a great percentage of the earth’s biomass, from tiny cells components to the food consumed for metabolic energy. Better understanding of carbohydrate molecules and their formations is of significance. In organic chemistry, monosaccharide’s is the simplest unit of carbohydrates
lives. Carbohydrates and starches are one of the three basic things which keeps our body fueled, good carbohydrates keep us fueled with good energy, however; bad carbohydrates keep us fueled with bad energy for a short
Carbohydrates and lipids/fats are a very important part of our lives. They have many similarities and differences among each other, which distinguish them from other macromolecules. Carbohydrates, which include sugar and their polymers, are used by organisms for fuel and building material. They come in many various forms going from simplicity to complexity. The simplest, monosaccharides, compose of single sugars whose parts are arranged around asymmetric carbons. They generally have a molecular
people, and I intend to take an objective, factual, and practical approach to this topic. What is Alcohol? Chemistry is at the heart of all nutrition. Thus, to truly grasp alcohol, one must know the basic molecular compounds that the body consumes and divides. The most accessible energy resource the body ingests is carbohydrates (rice, beans, breads, pasta, sugar, fruit, etc…). Carbohydrates are made
The majority of clinical cases of laminitis occur at pasture where there is an accumulation of rapidly fermentable non-structural carbohydrates (NSC) such as fructans, simple sugars or starches (Geor, 2010). Pasture-associated laminitis has major economic and welfare implications in the equine sector. Increased risk factors include insulin resistance, increased insulin secretory response, hypertriglyceridaemia and obesity (Asplin, et al., 2007;Carter, et al., 2009 and de Laat, et al., 2010). Insulin
(glucose) from carbohydrates in the food that you eat for energy or to store glucose for future use. Insulin helps keeps your blood sugar level from getting too high (hyperglycemia) or too low (hypoglycemia). Before insulin Diabetes mellitus was a chronic disease that affected thousands of people in Canada and beyond. In the first half of the 20th century, medical professionals understood that diabetes mellitus involved the body’s inability to metabolize food, especially carbohydrates. “Insuline” was
Introduction Carbohydrates are more than just fuels for the body and have other uses. Carbohydrates are hydrocarbons containing a carbonyl group and many alcohol groups. Their polymers can complex or they be simple and contain just one repeating monosaccharide, the roles of polymers can be many such as structural, storage or even signalling. (Tymoczko et al, 2012 p. 131) Monosaccharides Monosaccharides come in 2 forms, aldoses and ketoses. There can be up to seven carbons in the chain however most
Sugar is a form of carbohydrate consumed by body that transform into glucose to provide energy in our diet. Sugar occurs naturally in every food that human consumes such as fruits and dairy products but in few cases sugar is added artificially to increase sweetness on food like cupcakes, biscuits, juices etc. Rather than providing sweetness, sugar is also essential to maintain boiling and freezing point of foods and add color and flavor to non – sweet foods (Sugar, n.d.). This paper will highlight
People do not often stop to think about why the world is how it is today and when people do, they tend to think about war, victory, defeat, and even their heritage, however many of them neglect to think about daily necessities that have influenced the outcomes of many different empires. One major impact on the rise and fall of multiple domains that is often overlooked is food, and in particular, sugar. Sugar has affected economies, the way of life, and industry all over the world. Sidney Mintz
All dietary carbohydrates, from the starch in bread to the sugar in a soda, result in the same physiological effect; being digested and converted into glucose. However, the rate and speed of digestion and blood glucose response are determined by the structure of the carbohydrate. Consuming candy with 10 grams of carbs compared to a carrot with 10 grams of carbs will both be metabolized to glucose and yield the same exact amount of energy. The main difference between the candy and the carrot is the
Cellulose is an abundant polysaccharide consisting of a β-1, 4 linkage of D-glucose [1,3]. There is an array of applications for cellulose, including, but not limited to: biofuels, reinforcement agents, thickeners, dietary fiber, and even wound care. As of late, cellulose, as a waste product, has been in high demand as a reinforcement agent in synthetic, petroleum-based polymer matrices (petroleum based plastics) [3]. Cellulose I has good flexibility, it is abundant in nature and also biodegradable
What are nutrients? Nutrients are components that are included in various foods which help us to survive and grow in various ways. There are 7 types of nutrients, these are protein, carbohydrates, vitamins, minerals, water, fats and fibre. Organic nutrients include carbohydrates, fats, proteins and vitamins, but inorganic chemical compounds like dietary minerals, water and oxygen can also be included into the category of Nutrients. Nutrients are split into 2 groups; Macronutrients and Micronutrients
inulin, which is a form of sugar with low calorie value with immense benefits to diabetics. Its phyto-nutritional profile comprises of dietary fiber, and antioxidants, in addition to traces of minerals and vitamins (Slavin et al., 2011). Plant carbohydrates mainly include celluloses, gums and starches. The physical properties of starch grains influence the digestibility and processing qualities of tropical root and tubers. In addition to starch and sugar, root crops also contain some non-starch polysaccharides;
Solid fat content of a fat and oil decides its applications and usages. The ratio of the solid phase to the liquid phase is main criteria when considering the functionality of the fat and oil in wheat dough. Empirical measure of SFC is Solid Fat Index (SFI) which is the ratio of solid fat to the total fat. SFI determines the functional performance and textural quality of fats and fat containing products (Lai and Lin, 2006). It impacts the spreadability of a fat. According to Richard (1968), creaming
Experiment to Find Out Energy Content of Various Foods Problem ======= For this piece of coursework, I intend to design and carry out an experiment to find out the energy content of various foods. Method ====== For my experiment I have chosen four different foods that I will test for energy content, they are sweetened banana chips, toffee popcorn, original flavour Hula Hoops and salted peanuts. I will use the following apparatus and will set it up as shown: For the experiment
I. Assessment of Current Situation One of my favorite snacks are bars that contain good amount of protein and not many calories, unlike granola bars protein bars are healthier as they have less fat, sugars and they are high on protein. I recently started taking my fitness seriously and protein bars happen to be extremely beneficial to my efforts of building muscle and avoiding high fats and carbs. Clif bars are my favorite, they come in numerous flavors, most of them taste well, and I enjoy their
Carbohydrates Carbohydrates (also known as carbs and sugars) are simple organic molecules whose basic role in the body is to provide energy, because they represent the easiest and fastest way to get the required energy. The combustion of 1 g of these compounds releases 4.1 calories. From the aspect of human nutrition, plants carbohydrates are of particular interest as nutrients. Vegetables and fruits are especially rich in these compounds while there are very low levels in animal tissues. The most