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Published byVivien Johns Modified over 9 years ago
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Unit 7 Section B
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Carbohydrates Glucose – Key energy releaser 2:1 ratio H to C Monosaccharide – Simple sugar ◦ 5 to 6 Carbon atoms ◦ Glucose – Ring form mostly
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Carbo eg. → Sugar, Starch, Cellulose. Disaccharide → Glucose+Fructose = Sucrose Polysaccharide → STARCH Grains & Vegetables Eg.. CELLULOSE- woody fibers plants
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STARCH – Easy to digest Cellulose- Indigestible to humans ◦ Fibers→ Indigestible carbohydrates Carbos/Fats → High Energy Storage 1 gram Carbohydrates = 4 Calories 1 gram Fats = 9 Calories
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Nutritionists – 45-65% Calories ◦ Glycogen → Meats U.S. Pop. → Carb source – Wheat based sources ◦ 145 lb. sugar / year
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FATS – Negative meaning ◦ Meats, Oils, Dairy, Nuts, Grains “Triglyceride” = “Fats” Fewer O 2 atoms / More C-H Bonds Fats are NONPOLAR. Soluability in water?????
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FATTY ACID → Long H-C chain w/COOH on the end COOH – Carboxylic Acid Stored Energy→Fats > Carbohydrates
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Saturated Fats – Single C bonds Unsaturated Fats – ◦ Double or Triple bonds Monounsaturated – 1 double bond Polyunsaturated – 2 + C=C bonds Fish, Nuts, Legumes
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Unsaturated Fats → More Chemically reactive. Saturated Fats → Contribute to Health problems.
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