Carbohydrates-Page 2
carbohydrates per day. They show 3 to 4 servings of carbohydrates at each meal and snack options. Option 1 Option 2 Breakfast 45 grams of carbohydrates: 1 egg 1 whole grain English muffin (30 g) 1 slice cheese or 1/4 slice avocado 6 ounces plain yogurt (15 g) Snack 15 grams of carbohydrates: 2 Wasa crackers (15 g) 1 .
CARBOHYDRATES Classification of Carbohydrates Carbohydrates are classified into three major classes based on number of carbon chains present. They are: 1. Monosaccharides 2. Oligosaccharides 3. Polysaccharides All the three classes contain a saccharose group and hence the name saccharides. .
Chemistry 108 Chapter 12 Lecture Notes Carbohydrates 1 Chapter 12 Lecture Notes: Carbohydrates Educational Goals 1. Given a Fischer projection of a monosaccharide, classify it as either aldoses or ketoses. 2. Given a Fischer projection of a monosaccharide, classify it by the number of carbons it contains. 3. Given a Fischer projection of a monosaccharide, identify it as a D-sugar or L-sugar.
There are four main classes of organic macromolecules found in living things. They are: carbohydrates lipids proteins nucleic acids Although all of the molecules are made of carbon, they have different structures and different properties. Carbohydrates Carbohydrates are composed of carbon, hydrogen and oxygen in a 1:2:1 ratio.
tissue culture media. 2. Carbohydrates : Carbohydrates are added to plant tissue culture media to supply carbon and energy. Sucrose is the most commonly used sugar but certain formulations also use glucose, fructose or sorbitol. Carbohydrates used as raw material are tested to ensure their identity and purity from adulterants (1,2).
simple carbohydrates (glucose), complex carbohydrates (starch), protein and fat in common foods. . Test for Complex Carbohydrates Iodine solution Iodine solution is an indicator for a molecule called starch
tech_stof_cellulose_01.gif . Figure 3.16 Representative Polysaccharides (Part 1) Figure 3.16 Representative Polysaccharides (Part 2) 3.3 What Are the Chemical Structures and Functions of Carbohydrates? Carbohydrates can be modified by the addition of function
as proteins, carbohydrates, lipids, nucleic acids, and other biomolecules. There are two types of biochemical substances: bioinorganic substances and Inorganic substances: water and inorganic salts. . major source of carbohydrates and average human diet contains 2/3 of . The four grou
1) Molisch’s Test: Molisch’s Test is a sensitive chemical test for all carbohydrates, and some compounds containing carbohydrates in a combined form, based on the dehydration of the carbohydrate by sulfuric acid
protein and fats Part 1 Carbohydrates: their functions and good food sources Topic 2 What we get from food 75 Carbohydrates Carbohydrates provide the body’s main source of energy. Plants make carbohydrate from sunlight (photosynthesis) as a way to store the sun’s energy for its own use. When we eat the plant, we are able to use that stored .
The large molecules important for all living things fall into four categories: carbohydrates, lipids, proteins, and nucleic acids. All of these, Proteins, Carbohydrates, Lipids and Nucleic Acids are very large molecules called macromolecules. In this lab, we will be conducting tests that reveal properties of carbohydrates, lipids, and proteins.
I can describe the structure of carbohydrates, lipids, proteins, and nucleic acids I can describe the function of carbohydrates, lipids, proteins, and nucleic acids I can identify monomers for macromolecules (carbohydrates, lipids, proteins, and nucleic acids) I can recognize common examples of macromolecules