The process by which green plants use energy from the sun to change carbon dioxide and water into glucose and oxygen.
Carbon dioxide + Water → Glucose + Oxygen. 6CO2 + 6H2O → C6H12O6 + 6O2
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A Monosaccharide contains one sugar unit
C6H12O6 is the chemical formula of a monosaccharide
Glucose, fructose and galactose are the 3 monosaccharides
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Are formed when two mono saccharides join together with the elimination of water (condensation)
There are three disaccharides: maltose, sucrose & lactose
The chemical formula is C12H22O11
C6H12O6 +C6H12O6
C12H24O12
- H2O C12H22O11
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These are formed when three or more monosaccharides join together with a loss of a water molecule each time.
They may be straight or branched Examples: Starch, pectin, cellulose, gums &
glycogen Pectin, cellulose & gums are also known as Non-
Starch Polysaccharides Starch is made up of glucose units arranged as
follows:1.Straight chains are known as amylose or2.Branched chains are known as amylopectin
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Formula: (C6H10O5)n C6H12O6
- H2O (C6H10O5)n n=the number of times a bond is
formed
Chemical structure of a polysaccharide
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Class Chemical Formula
Example Source
Monosaccharides C6H12O6Glucose
Fructose
Galactose
Fruit
Honey
Digested milk
Disaccharides C12H22O11 Maltose=Glucose+Glucose
Sucrose=Glucose+Fructose
Lactose=Glucose+Galactose
Barley
Table sugar
Milk
Polysaccharides
(Complex Carbs)(C6H10O5)n Starch
Cellulose non-starch
Pectin polysaccharides
Glycogen
Bread, pasta
Whole cereals
Fruit cell wall
Liver and muscle cells
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These are also known as NSPs, dietary fibre and roughage
NSPs cannot be digested in the body and absorb large amounts of water
They aid the removal of waste from the body by a process known as peristalsis
Peristalsis is the muscular movement of food along the gut
Sources of NSPs include wholemeal bread, brown rice & wholemeal pasta
Refined foods contain few if any NSPs
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1.Solubility Sugars are white crystalline
compounds that are soluble in water
Solubility is increased by heating the water
A syrup is formed when sugar is heated
2. Assists Aeration Sugar denatures egg
protein, enabling aeration to occur, e.g. in the making of sponge cakes – the egg when whisked with sugar becomes aerated
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3. CrystallisationThis occurs if more sugar
is added than can be absorbed by a liquid
Crystal particles are formed when the mixture cools
Crystallisation is used in the confectionery and sweet industry
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4. Caramelisation When sugars are heated, they produce a range of
brown substances know as a caramel There are ten gradual changes in sugar between
melting and caramelisation These stages occur between 104°C & 177°C Eventually, the heat will cause carbonisation
(burning)
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5. Maillard ReactionSugar (Carbohydrate) + Amino Acid + Dry
Heat = Browning of foods, e.g. roast potatoes6. SweetnessSugar has varying degrees of sweetness
based on a point scale using the tasting method
Sucrose has a relative sweetness of 100Fructose has a relative sweetness of 170Lactose has a relative sweetness of 15
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7. Hydrolysis Hydrolysis is the chemical breakdown of a
molecule by adding water to produce smaller molecules
This occurs when water is added to a disaccharide to produce two monosaccharides
Hydrolysis is the reverse of the condensation reaction
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8.Inversion The hydrolysis of sucrose is also known as the
inversion of sucrose (mixture of glucose & fructose), known as ‘invert sugar’
Inversion may be brought about by either: (a) heating sucrose with an acid; or (b) adding the enzyme invertase, or sucrase
Invert sugar is used in production of jam
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1. Flavour Starch (a white powder) is not sweet in flavour
2.Solubility Starch is insoluble in cold water
3. Hygroscopic This property relates to how starch absorbs
moisture from the air e.g. biscuits soften if they are not kept air tight
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4. Dextrinisation Dextrins are shorter chains of starch On heating, dextrins form longer chains & become
brown-coloured substances called pyrodextrins An example of dextrinisation is toasting bread
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5. Gelatinisation is based on the principal that when starch is heated in the presence of water, starch grains swell, burst & absorb the liquid, resulting in the thickening of the liquid
As the temperature rises, this mixture becomes even more viscous, forming a sol (A sol contains particles that do not fully dissolve but are evenly dispersed throughout the liquid)
On cooling, this becomes a gel An example of this is using flour to thicken soups
and sauces
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6. Hydrolysis Hydrolysis is a
chemical breakdown of a molecule by adding water to produce smaller molecules
Disaccharides become monosaccharides partly due to hydrolysis
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1. Cellulose Can absorb large amounts of water Cannot be digested, however adds
bulk to the diet (gives a feeling of fullness)
Aids the removal of waste from the body
Is insoluble in water
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2. Pectin Pectin is a polysaccharide found in fruit and vegetables It is involved in setting jams & jellies The following shows the pectin change in the ripening of
fruit:
Under-Ripe to ripe to Over-Ripe
Protopectin to Pectin to Pectic Acid (pectose)
For pectin extraction :1. Use fruit rich in pectin, e.g. Blackcurrants & Apples2. Heat needs to be applied to the fruit3. Add an acid, e.g. Lemon juice changes protopectin to pectin 24
3. Gel Formation
When pectin is heated in the presence of acid and sugar, water becomes trapped
The long chains of polysaccharides cool to form a gel
An example of this is in making jam
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Dry Heat Moist Heat
Carbohydrate foods browns due to the presence of dextrins, e.g.Toast
Sugar caramelises, e.g. Caramel slices
Maillard reaction occurs because of the interaction between sugar & amino acids, e.g. roast potatoes
Cellulose softens, e.g. cooked vegetables
Starch grains swell, burst & absorb liquid, e.g. flour used to thicken sauces
Pectin is extracted by heating fruit in water with sugar & acid, e.g. jam making
Sugar dissolves in warm liquid, e.g. making syrups
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Sweetener - desserts Preservative - jam Caramelisation – caramel
custard Fermentation – yeast
bread Gel formation – sugar
combines with pectin to form gel – jam making.
Colour – a sugar solution prevents discolouration of cut fruit.
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Thickener – sauces, soups, stews.
Hygroscopic – absorbs moisture to increase shelf life of cakes, keeps baking powder dry.
Dextrinisation – browning e.g.toast.
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Gel formation – jam pectin forms gel with acid and sugar.
Cellulose absorbs moisture and gives feeling of fullness.
Cellulose adds texture e.g. breakfast cereals
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Carbohydrates are used for heat and energy for the body.
They spare protein so it can be used for growth and repair.
Excess carbohydrate is changed to glycogen and stored in liver and muscle as an energy reserve or it is changed to body fat (adipose tissue) which insulates the body.
Cellulose moves food through intestine preventing constipation.
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Mouth: Physically broken by teeth.Salivary Amylase breaks Starch into Maltose.
Stomach: Physically churned up.
Intestine: Pancreatic juice Amylase breaks (Pancreas) Starch into Maltose.
Intestinal Juice: Maltase breaks (Ileum) Maltose into Glucose.
Sucrase breaks Sucrose into Glucose &
Fructose.
Lactase breaks Lactose into Glucose and
Galactose.31
Absorption: Monosaccharides are
absorbed through the villi of the small intestine into the blood stream and are carried to the liver in the portal vein.
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Monosaccharides can be oxidised to produce energy (cellular respiration).
Some monosaccharides are changed to glycogen and stored in liver and muscle as an energy reserve.
Excess carbohydrate is changed to body fat and stored in the adipose tissue under the skin.
Vitamin B1, B2 and Pyrodoxine are needed to metabolise carbohydrates.
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