Documente Academic
Documente Profesional
Documente Cultură
Important Part of a
Balanced Diet
Year 12 Chemistry 2015 Food and
Fibres
Charlotte White
Tetrose
Pentose
Hexose
The position of the hydroxyl group in a carbohydrate classifies whether the sugar
is in alpha or beta configuration and effects future bonding (Hasudungan, 2015).
Alpha carbohydrates occur when the hydroxyl group is pointing in the opposite
direction to the CH2OH compound. Such is the case for the below -glucose.
In this molecule, the OH group on the C-1 atom is orientated in the same
direction as the CH2OH group and is consequently called -glucose (Hasudungan,
2015).
The difference between glycogen and starch is that glycogen branch points are
every 8-12 glucose residues, and every 24-30 residues for starch (Hasudungan,
2015).
The Glycemic Index
The glycemic index (GI) is a ranking of carbohydrates on a 0-100% scale
according to the extent to which they raise postprandial blood-glucose levels in
terms of molar concentration (mmol/L) (Bjorck, 2000). High GI foods have a
rating of 70-100% glucose mmol/L and contain carbohydrates that require less
energy to be converted to monosaccharides, resulting in faster digestion and a
faster increase of blood sugar (Bjorck, 2000). In contrast, Low GI foods have
complex carbohydrates which break down slowly and gradually release
sacchrides into the bloodstream. A food is termed Low GI if is 55% glucose
mmol/L or lower: examples include pasta, wholegrain foods and legumes (Bjorck,
2000). A lower glycemic response equates to a lower insulin demand and better
long-term blood glucose control.
Digestion
carbohydrates, polysaccharides must be
-and-health-two-big-reasons-to-cook-allhydrolyzed to monosaccharides
your-pasta-albefore they can absorb into the
bodys bloodstream (Carpi, 2003).
The hydrolysis of polysaccharides reacts inefficiently with water, and so,
enzymes are used. Amylase (in saliva) hydrolyzes some starch in foods to
maltose according to the following equation:
Starch + amylase 2 glucose molecules
C12H22O11 + amylase C6H12O6 + C6H12O6
Polysaccharides require further digestion. This occurs in the ileum; the major site
of absorption of carbohydrates. The pancreas secretes amylase and enzymes
such as maltase (hydrolyzes maltose), sucrase (hydrolyzes sucrose) and lactase
(hydrolyzes lactose) which catabolizes polysaccharides into monosaccharides for
diffusion into the blood-stream.
Example of the breakdown of starch:
starch
maltose
glucose
The human body cannot digest cellulose because it doesnt have the enzyme to
do so (Carpi, 2003). Once in the bloodstream, glucose is either absorbed by cells
for immediate use or stored in the liver or skeletal muscle as glycogen.
Glycogenesis refers to the formation of glycogen from excess glucose in the
bloodstream, stimulated by the hormone insulin. The term glycogenolysis
(stimulated by glucagon) describes the reconversion of glycogen to glucose for
cell uptake when the blood-glucose level is hypoglycemic. Glucagon and insulin
work in opposition to deliver and regulate required energy to cells to maintain
homeostasis.
Carbohydrates in the Diet
Ensuring sufficient carbohydrate consumption is fundamental to human
functioning. The recommended carbohydrate intake for the average person is 2/3
of their dinner plate (Brighton, 2014). Without carbohydrates, the body is
reduced to use stored body fat as energy. This process is called gluconeogenesis
and causes headaches, fatigue, difficulties in concentration and weight loss.
4
The night
before the event,
Ryan advises a dinner that is relatively carb-heavy (McDowell, 2011). Three
hours before the event, eat 150g of carbohydrates and lastly, exercise at an
intensity that can be sustained the duration of the event going too fast will
burn through stored glycogen more quickly (McDowell, 2011). Any low GI food
consumed within two hours of a game will most likely cause stomach upset or a
stitch in a participant.
Bibliography
AUS-e-TUTE, 2014, Chemistry Tutorial; Cabohydrates (sugars), ausetutue.com,
viewed 7 October 2015 - http://www.ausetute.com.au/sugars.html
Ball, D, 2012, Intorduction to Chemistry: General, Organic and Biological; 16.2
Classes of Monosaccharides, Unknown Publishers, 2012books, viewed on 22
October 2015 - http://2012books.lardbucket.org/books/introduction-to-chemistrygeneral-organic-and-biological/s19-02-classes-of-monosaccharides.html
Bjorck, I et.al, 2000, Low Glycaemic-index Foods, British Journal of Nutrition,
Cambridge University, viewed on 12 October 2015 7