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Sugar: The Simplest of Carbohydrates

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1 Sugar: The Simplest of Carbohydrates
Chapter 8

2 Sugar Carbohydrates = major source of energy.
Provides 55% - 80% of calorie needs. Even DNA is composed of a carbohydrate base. Carbohydrates include: Starches Fiber SUGAR

3 Carbohydrate Production
Carbohydrates are compounds composed of: Carbon Oxygen Hydrogen Carbon that is bound with water Natures means of storing solar energy Photosynthesis – converts energy from the sun to glucose

4 Carbohydrate Production
Did you know that baby vegetables are sweeter than mature vegetables? This happens because: Baby vegies have high sugar levels Sugars are produced first in the plants As plant mature, sugars are combined into complex starches.

5 Sugars Simplest type of carbohydrate
Saccharide – name given to all carbohydrates classified as sugars Organic compounds Hydroxyl group (-OH)– oxygen atom and hydrogen atom bonded together Hydroxyl group bonds with carbon atom to make sugar.

6 Sugars that contain one basic molecule
Monosaccharaides Sugars that contain one basic molecule Fructose (5 member ring) Fount in fruits and honey Glucose (6 member ring) Most abundant of sugars Occurs naturally in blood, grapes, and corn Galactose (6 member ring) Only found in animals and humans, milk All of these sugars have six carbon atoms, twelve hydrogen atoms, and six oxygen atoms creating a ring structure.

7 Two joined monosaccharaides (most sugars consumed are)
Disaccharides Two joined monosaccharaides (most sugars consumed are) Sucrose Commonly known as table sugar, contains one glucose and one fructose molecule. Maltose Commonly found in malted grains, made of two glucose molecules. Least sweet When in powder form, it is tan Lactose Found in milk, contains one glucose and one galactose molecule.

8 Disaccharides Cont… When two monosaccharaides join, a hydroxyl group from one and a hydrogen from the other separate to form water.

9 Hydrolysis Occurs when a large molecule, such as sugar, is divided into smaller parts by adding water. The body uses hydrolysis to digest disaccharides in food. Sweetened drinks do not quench thirst because your body is using the water to break down the sugar instead of using the water for other functions.

10 Hydrolysis 3 triggers of hydrolysis Presence of an enzyme
Addition of an acid Addition of heat Each type of sugar requires a different enzyme for hydrolysis. To determine the name of the enzyme you drop the –ose at the end of the sugar and add –ase Ex. Lactase, sucrase.

11 Alcohols All organic compounds that contain at least one –OH group
Sugars are in this category because they have multiple –OH groups plus an oxygen atom with a double bond. Explains the high caloric content of most alcoholic beverages. Glycerol Ethanol Methanol (wood alcohol) Isopropanol (rubbing alcohol) Mannitol Sorbitol Xylitol

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