Carbohydrates : An Important Part

1. Carbon, hydrogen, and oxygen make up carbohydrates. Small carbs contain twice as many hydrogen atoms as oxygen atoms; simple sugars, called monosaccharides, are the basic building blocks for

(Driskell 29) These simple carbohydrates are easily broken down, converted into glucose for the body and easily flow into the blood stream. The downside to this form of carbohydrates is that they are most common in the form of refined sugars or refined flours which retain very few vitamins after being processed. (“HealthStyle Fitness”) As the body uses this form of glucose a cycle begins which involves fluctuations of high and low blood sugar. This cycle works when blood sugar rises after the consumption of simple carbs and then as the blood sugar begins to drop the body demands more simple carbs to bring blood sugar levels back to up. The cycle that is formed essentially keeps the body from burning body fat because there is a continuous demand and consumption of simple carbohydrates. The second form of carbohydrates is that of complex carbohydrates which consist of polysaccharides, three or more monosaccharides. These complex carbs are found in the form of starch, fiber and glycogen (animal starch). Those complex carbohydrates consumed in the form of starch are found in plant foods like corn, wheat, potatoes, cereals, pastas, and beans. When they are broken down these carbs allow for the slow production and release of glucose into the blood stream and allowing for a consistent blood sugar level. (Guthrie 27) Dietary fiber is another form of complex carbs which are present in plant foods because fiber is

Carbohydrates are essential for providing energy and are broken down inside the body and turned into sugar that is released slowly.-Dietary fibre is also found in this food group and used to keep regulation of the bowels and isn't actually absorbed into the bodies. Instead it passes through the gastrointestinal tract and excreted. This makes sure the bowels and intestines are kept healthy.

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

Carbohydrates are composed of carbon, hydrogen, and oxygen. Carbohydrates can come from fruits, vegetables, and grains. There are two different kinds of carbohydrates. The first being simple carbohydrates, which are sugars. Glucose, fructose, and galactose fall under the sugar category. Then you have your complex carbohydrates, which are starch in grains, glycogen stored in our muscles, and fiber. When it comes to energy within our body glucose is a major source of energy. When our body does not get enough carbohydrates to supply enough glucose, our body will make glucose from proteins. I applied this to my life by making sure I eat fruits, vegetables, and grains to get my carbohydrates every single

saturated sources (dairy products, meat, margarine, chocolate, coconut oil, etc.), unsaturated/MUFAs/PUFAs sources (safflower/olive/soybean oils, tuna, salmon, etc.)

Carbohydrates are macromolecules which and contains carbon, hydrogen and oxygen (C,H,O). There are also two types of sugars, sweet soluble and starches which are non-soluble. Sugars can also be single or simple sugars.Carbohydrates can be found in a wide variety of foods such as pasta, wheat and grains, rice, potatoes, fruits and sugars. Carbohydrates are broken down into

17.At home, the student is cooking with butter and lard. While the fats sit on the counter, it is noticed that the butter begins to melt, but the lard doesn't. Based on what the student knows about fats, which product most likely contains the most

You could find the most fiber on raspberries, figs, apple or pear with skin. Also, in vegetables like Kidney beans, cooked lentils and green peas. You could also find them in grains.

Carbohydrates are organic compounds that are made up of carbon, oxygen, and hydrogen. Carbohydrates are used as a point of supplies of energy. The energy is stored and can be used in the future.

You can find carbohydrates in starch enriched foods such as fruits, vegetables, beans, nuts, and more. Some foods contain more carbohydrates like fruits and some contain less like vegetables. Carbohydrates are not only found in fruits and vegetables, they are also found in whole

This is because glucose is the simplest type of carbohydrate (monosaccharide). However sucrose is a

A carbohydrate is a member of a large class of natural organic substances. Carbohydrates are in almost everything we eat, sometimes in very small amounts but often times in substantial quantities. Some examples of common carbohydrates are sugars, starch and cellulose. Carbohydrates are important because they provide a storage of energy in our bodies that is quickly accessible. In fact, carbohydrates make up the major source of dietary energy for people all over the world (Stephen 1995). In addition, carbohydrate intake increases levels of a substance called tryptophan in the body, which releases serotonin in the brain. Whether this phenomenon affects our hunger and eating habits is

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

There are three types of disaccharides as well; Maltose, Sucrose, and Lactose. These sugars are compounds of the monosaccharide groups. Maltose consists of 2 glucose atoms; this is created when starches break down. Sucrose consists of one glucose and one fructose atom and is the sweetest of the