carb ho hydrates

8/13/2019 Carb Ho Hydrates

1/24

Carbohydrates

Annie Emerentia G.


2/24

Energy yielding foods


3/24

Energyis the capacity to do work.

The energy value is measured in

kilocalories or mega calories.

Kilocalor ie heat required to raise the

temperature of one kilogram of water to

one degree centigrade

Joule energy required to move 1

kilogram mass by 1 meter by a force of 1

Newton acting on it


4/24

DefinitionA carbohydrate is a simple sugar or a

compound formed by the combination of

two or more simple sugars.

They are composed of carbon, hydrogen

and oxygen.

The general formula is Cn

H2n

On

.

The process is photosynthesisnatures

first step in the manufacture of all foods.


5/24

Classification

Monosaccharides - simple sugars

Disaccharidescompounds of two simple

sugars

Polysaccharidescompounds of very

many units


6/24


7/24

MonosaccharidesAll carbohydrates must be broken down

before they are absorbed into the humanbody.

Glucose(Dextrose) C6H 12O 6aldosessugars containing aldehyde group. Mainsource of energy. 80120 mg of glucoseper 100 dl of blood.

Fructose(Levulose, fruit sugar)foundin fruits and honey. Readily utilized bybody.


8/24

Galactose: Constituent of lactose in milk

Ribose: Present in RNA & DNA


9/24

Disaccharides

Combination of two monosaccharides

by elimination of one molecule of water

Important : Sucrose, Maltose andLactose


10/24

Sucrose

Cane sugar, beet sugar

Produced from sugarcane or beetroot

Formed by condensation of one

molecule of glucose and molecule of

fructose with elimination of one

molecule of water.


11/24

Maltose (Malt Sugar)

Formed from starch during germination

of cereal grains and digestion of starch

by enzyme AMYLASEHydrolyzed by Maltase to Glucose

Maltose + Maltase = Glucose (2

molecules)


12/24

Lactose (Milk Sugar)

Milk of all mammals

Lactose + H2O Lactase = Glucose +

Galactose


13/24

Polysaccharides

Made up of many units of

monosaccharides

Mostly insoluble in water

Starch, glycogen, dextrins & dietary fibre


14/24

Starch


15/24

Mixture of amylose and amylopectin

White and tasteless powder insoluble

in cold water

Glucose manufactured by hydrolysis of

starch


16/24

Glycogen

Reserve carbohydrate found in liver

and muscles of animals and man

Also called animal starch

Should be converted back to glucose to

be used by body


17/24

Dietary Fibres

Cellulose,

Hemi cellulose,

pectin,

gums,

mucilages,algal substances and

lignins


18/24

Dextrins

Group of substances formed during the

breakdown of starch to maltose

The golden brown color of starchy foodduring baking and fryingdue to

dextrin

Faintly sweet taste, form stickysolutions in water so these solution can

be used as GUMS as on postage

stamps.


19/24

Galactans

Polysaccharidesgalactose molecules

Occur in seaweeds


20/24

Functions of CHOs

1 gm = 4 calories

Essential for oxidation of fats

Prevent excessive breakdown of

proteins

Provides roughage in diet

forms the carbon skeleton in synthesis

of proteins


21/24

Sources of CHOs

Cereals

Millets

Sugar Jaggery

Roots

Pulses

Dried fruits


22/24

Requirements of CHOs

6070 % of energy from CHO

ADULTS

4060 % of energy from CHO -Children


23/24


24/24

carb ho hydrates

Documents