1. SUGARS SIMPLE CARBOHYDRATES
NOTE TO TEACHER: TURN ON YOUR SOUND - slide #21 is linked to an online video (you will need Internet access to show it), slides #23 and #25 have sound effects.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, “Sugar: The Simplest of Carbohydrates”, Pages

2. WHY do I need to understand the FUNCTIONS of CARBOHYDRATES?
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 171
Most food mixtures contain carbohydrates so it is vital to understand how they work in the field of Food Science.

3. CARBOHYDRATES Major source of energy for humans
Provide 55% to 80% of calorie needs
Form vital structure of living cells
Three groups of carbohydrates: Sugars Starches Fibers
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 171

4. CARBOHYDRATE PRODUCTION
Carbohydrates are compounds composed of three elements:
CARBON
OXYGEN
HYDROGEN
These three elements are loosely bound with water.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 171

5. CARBOHYDRATE PRODUCTION continued….
Through the process of photosynthesis, plants convert energy from the sun into the most common of the carbohydrates, glucose.
As the plant matures, it makes glucose into fiber to form the structure of the stems and leaves.
As the plant reaches full size, it begins to transfer its energy into sugars and starches.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 171
Through the process of photosynthesis, plants convert energy from the sun into the most common of the carbohydrates, glucose.
As the plant matures, it makes glucose into fiber to form the structure of the stems and leaves.
As the plant reaches full size, it begins to transfer its energy into sugars and starches.
These are storage forms of energy the plant uses for reproduction.
As the seeds develop, the carbohydrates start mostly as sugars.
Then they gradually change into more complex starches.
This is why baby corn and petite peas are sweeter than their full-size counterparts.
Tender, young kernels of corn are sweeter than mature kernels because they contain a higher percentage of sugars.
Photosynthesis is a complex series of reactions carried out by algae, phytoplankton, and the leaves in plants, which utilize the energy from the sun. The simplified version of this chemical reaction is to utilize carbon dioxide molecules from the air and water molecules and the energy from the sun to produce a simple sugar such as glucose and oxygen molecules as a by product. The simple sugars are then converted into other molecules such as starch, fats, proteins, enzymes, and DNA/RNA i.e. all of the other molecules in living plants. All of the "matter/stuff" of a plant ultimately is produced as a result of this photosynthesis reaction.

6. esteticamelocoton.com
Tender, young kernels of corn are sweeter than mature kernels because they contain a higher percentage of sugars.

7. PHOTOSYNTHESIS EQUATION
6CO2 + 6H2O + sunlight
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 172
C6H12O6 + 6O2

9. What is SUGAR? The simplest type of carbohydrate
SACCHRARIDE (organic chemistry name) is the name given to all carbohydrates classified as sugars.
It is an organic compound which means it is a sugar that contains carbon compounds
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 172

10. Sugars Are Carbohydrates
Carbohydrates are the foundation of our food chain.
The energy we get from consuming carrots, broccoli, apples, bananas, potatoes milk or eggs comes from the carbohydrate the plant stores in its roots, seeds, leaves, stems fruit or animal by-products such as milk and eggs.
All carbohydrates are made up of one or more molecules of sugars.

11. The family of sugars includes:
Monosaccharides contain one basic molecule
Disaccharides two monosaccharides joined together

12. In organic chemistry names of saccharides end in ose
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 172

13. Monosaccharides
Examples of monosaccharides found widely in food products are:
Fructose – fruits and honey
Glucose – blood, grapes and corn
Mannose – eggs and some plants
Galactose – only found in animals and humans; milk
Ribose – used to make DNA (contains only 5 carbon atoms)
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Fructose found widely in fruits and honey, sweetest sugar.
Glucose is the most abundant of the sugars and is the basic source of energy for humans. It occurs naturally in blood, grapes, and corn. The body converts all sugars and starches into glucose before using the glucose for energy.
Mannose is found in eggs and some plants and usually occurs as a compound of long chains of sugars.
Galactose can only be found in animals and humans and is one of the basic sugars found in milk.
All of the above sugars have: six carbon atoms twelve hydrogen atoms six oxygen atoms.
Ribose only contains 5 carbon atoms; the body uses them as the basic building blocks for ribonucleic acid (RNA) which carries the genetic code in the cells and is used for the production of DNA.

14. Monosaccharides All monosaccharides contain: CARBON 6 atoms HYDROGEN
OXYGEN
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 173

15. The monosaccharides glucose, galactose and fructose all have the same molecular formula but they vary in their molecular structure.
                                                                 

16. GLUCOSE The most abundant of the sugars People’s basic energy source
The body converts all sugars & starches into glucose before using it for energy
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 172
Glucose is the most abundant of the sugars and is the basic source of energy for humans. It occurs naturally in blood, grapes, and corn. The body converts all sugars and starches into glucose before using the glucose for energy.
CHEMICAL FORMULA C2H12O6

17. Disaccharides
Examples of disaccharides found widely in food products are:
Sucrose – table sugar
Maltose – malted grains
Lactose – sugar found in milk
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 173
Sucrose or table sugar contains one glucose molecule and one fructose molecule.
Maltose is commonly found in malted grains. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is made up of two glucose molecules. It is the least sweet of the disaccharides.
Lactose is the sugar found in milk. It is composed of one glucose molecule and one galactose molecule.

18. SUCROSE or common table sugar is a sweet white crystalline solid often used as a food additive.
In chemistry, a glycosidic bond is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
Sucrose is a made up of the two simple sugars glucose and fructose which are joined together by a chemical bond known as a glycosidic bond.

19. Sucrose + water = hydrolysis = Glucose + Fructose
Sucrose is a disaccharide sugar.
During the digestive process the sucrose molecule is broken down into the two monosaccharides, glucose and fructose, which can be easily absorbed through the
villi of the intestine.
Sucrose + water = hydrolysis = Glucose + Fructose

20. commonly called Table Sugar
Where do we get Sucrose ?
Sugar Beet
Sugar Cane
AND
commonly called Table Sugar

21. SUGAR VIDEO
View the 8:36 minute video (53.5 MB) containing information on sugar including: How is sugar is grown? How is sugar is harvested? How is sugar processed?
Web Site is
View view at
8:36 minute video about sugar (53.5 MB)
How is sugar grown?
How is sugar harvested?
How is sugar processed?

22. The three common disaccharides lactose, sucrose and maltose also have
the same molecular formula but
differ in their formula structure.
                                                    

23. Lactose is also known as
‘milk sugar’
because it is primarily found in dairy products.

24. LACTOSE INTOLERANCE
Genetic disorder
Lack enzyme needed to break down lactose into glucose and galactose
Prevents lactose from being absorbed by the body

25. A little something to help you remember all you learned about SUGAR……click here
RESOURCES
Principles of Food Science, Glencoe, Janet Ward.
The Archies #1 hit song “Sugar Sugar” from 1969