Chapter 15: Carbohydrates, Pages 219-237
1.
What is a carbohydrate?
2.
What foods contain carbohydrates?
3.
Complete this chart comparing simple and complex carbohydrates:
Carbohydrates
Simple
Complex
4.
Fill in the blanks revealing the definition for photosynthesis:
Using the ________________ energy, plants _____________________ carbon dioxide and _______________ into _________________ and oxygen.
The carbon dioxide comes from the _____________ and the water is taken up by a ___________________ .
5.
What is the formula?
6.
What is chlorophyll?
7.
What is glucose?
8.
Look at the picture of the orange on page 221. Answer the questions and explain why.
9.
What is a saccharide?
10.
Name three monosaccharides. fructose, galactose, glucose
11.
What is a disaccharide?
12.
Why is honey sweeter than regular sugar or sucrose?
13.
Do an individual’s taste buds affect sweetness?
14.
Read the information and the descriptions, then label this diagram of a tongue:
The tongue is a strong muscle in the mouth that is covered with papillae (small bumps on the tongue) and taste buds (that sense bitter, salty, sweet, and sour tastes). The taste buds are clustered along the sides of the tongue.
Bitter- bitter tastes (like the taste of tonic water), are mostly sensed towards the back and rear sides of the tongue.
Salty and sweet- salty tastes and sweet tastes (like sugar) are mostly tasted at the tip of the tongue.
Sour- sour tastes (like lemon juice) are mostly tasted at the sides of the tongue, at the middle and towards the front.
15.
What is carmelization?
16.
What is supersaturation?
17.
What is crystallization?
18.
What is a complex carbohydrate? Name some foods that are considered complex carbohydrate.
19.
What is a polymer?
20.
Draw and label a diagram of amylase and amylopectin.
Explain the difference between amylase and amylopectin.
21.
What is cellulose?
22.
According to experts, what percentage of your food should come from carbohydrates? What type of carbohydrate?
23.
How many calories are produced by each gram of digested carbohydrate?
24.
What is blood sugar?
25.
What is hydrolysis?
26.
What is a hormone?
27.
What does the pancreas produce?
28.
What does insulin do? (3 things)
29.
What happens when the blood glucose level is too high? Too low?
30.
What is the difference between the two types of diabetes?
31.
What happens to excess blood sugar?
32.
What problems are caused by diabetes?
33.
What happens when cells do not get glucose as in Type I diabetes?
34.
What happens in Type II diabetes?
35.
What is the treatment for Type I diabetes?
36.
Describe how you can control Type II diabetes?
37.
What is hypoglycemia?
38.
Why do we need fiber? How much do we need? What foods are high in fiber?
39.
Name and describe 8 types of sweeteners commonly used in the food industry.
40.
What is inversion?
41.
What is an interfering agent? Give some examples.
42.
What is gelinization?
43.
What is viscosity?
44.
Refer to the picture of lemon sauce on page 233, how could you prevent lumps from forming?
45.
What is retrogradation?
46.
On bottom of page 233, read about mustard and answer the question.
47.
What is modified starch?
48.
Read page 236, answer both questions.
49.
How do amylose and amylopectin affect thickening?