Chemistry of the Kitchen: Carbohydrates
VII. Carbohydrates
A. Functions of Carbohydrates
1. simple sugars (mono- and disaccharides) are important for...
2. polysaccharides are used by cells for...
a. starch
b. cellulose
c. cell membrane markers
d. glycogen
B. Monosaccharides
1. Monosaccharide structure
a. sugars contain the atoms:
b. sugars have the general molecular formula:
2. Linear and Ring forms of Sugars
a.
b. alpha-glucose
c. beta-glucose
d. Why should I care about the orientation of an -OH?
3. Functions of Monosaccharides
a. glucose
b. galactose
c. fructose
d. What happened to the C atoms in the sugar rings?
C. Disaccharides
1. formed by linking two single sugars together
2. examples of disaccharides
a. sucrose
b. lactose
c. maltose
D. Oligosaccharides
1. Blood type determination
a. cellular name tags in cell membrane
b. A, B, and O represent different types of oligosaccharides on red blood cell surface.
2. Beans
a. seeds store energy for germination as oligosaccharides
b. humans do not have enzymes to digest
c. microbial metabolism in colon
d. enzyme supplements
E. Polysaccharides
1. polysaccharides : polymers of glucose
a. starch
b. glycogen
c. cellulose
d. Can other sugars make polymers?
e. Why is cellulose tougher than starch?
2. polysaccharides in cells
a. starch
b. glycogen
c. cellulose
d. What's carbo loading?
F. Sugars, Chocolate and Confectionery
1. The appeal of sweetness
a.
b.
c.
2. Honey
a. intro
b. the honey bee
c. nectar and honeydew
d. gathering nectar
i. collecting:
ii. in the hive:
e. processing honey
3. Maple syrup
a. intro
b. they mysterious sap run
4. Sugar
a. how sugar is made
b. molasses
c. brown sugar
5. Corn syrup and fructose
a. how is it made?
b. why is it valuable?
6. Chocolate
7. Confectionery
a. the behavior of sugar syrups
i. boiling point and sugar concentration
a) adding dissolved molecules...
b). theory behind colligative properties
c)
d)
ii. the effects of weather
iii. controlling crystallization
a)
b) influence of temperature and stirring
c) influence of other ingredients
iv. types of candy
a) crystalline:
b) non-crystalline:
c) gels and pastes
8. Sugar and Tooth decay