DownloadNutritionAFunctionalApproachThompsonPdffreeBibMe Free Bibliography Citation Maker MLA, APA, Chicago, Harvard. TABLE OF CONTENTS PREFACE. THE gracious reception given to my several reports of field studies among primitive racial groups and the many requests for copies of. Abstract Endurance sports are increasing in popularity and athletes at all levels are looking for ways to optimize their performance by training and nutrition. For. Carbohydrate Wikipedia. A carbohydrate is a biological molecule consisting of carbon C, hydrogen H and oxygen O atoms, usually with a hydrogenoxygen atom ratio of 2 1 as in water in other words, with the empirical formula. CmH2. On where m could be different from n. This formula holds true for monosaccharides. Some exceptions exist for example, deoxyribose, a sugar component of DNA,2 has the empirical formula C5. H1. 0O4. 3 Carbohydrates are technically hydrates of carbon 4 structurally it is more accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest lower molecular weight carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word skkharon, meaning sugar. While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix ose. For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose. Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy e. The 5 carbon monosaccharide ribose is an important component of coenzymes e. ATP, FAD and NAD and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development. Carbohydrates are found in a wide variety of foods. The important sources are cereals wheat, maize, rice, potatoes, sugarcane, fruits, table sugar sucrose, bread, milk, etc. Starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals. Sugar appears in our diet mainly as sucrose table sugar, which is added to drinks and many prepared foods such as jam, biscuits and cakes, and glucose and fructose which occur naturally in many fruits and some vegetables. Glycogen is a carbohydrate found in the liver and muscles as animal source. Cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system. TerminologyeditIn scientific literature, the term carbohydrate has many synonyms, like sugar in the broad sense, saccharide, ose,7 glucide,1. Some of these terms, specially carbohydrate and sugar, are also used with other meanings. In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch such as cereals, bread and pasta or simple carbohydrates, such as sugar found in candy, jams, and desserts. Often in lists of nutritional information, such as the USDA National Nutrient Database, the term carbohydrate or carbohydrate by difference is used for everything other than water, protein, fat, ash, and ethanol. This will include chemical compounds such as acetic or lactic acid, which are not normally considered carbohydrates. It also includes dietary fiber which is a carbohydrate but which does not contribute much in the way of food energy calories, even though it is often included in the calculation of total food energy just as though it were a sugar. In the strict sense, sugar is applied for sweet, soluble carbohydrates, many of which are used in food. Ajax Jquery Php Tutorial Pdf. StructureeditFormerly the name carbohydrate was used in chemistry for any compound with the formula Cm H2. On. Following this definition, some chemists considered formaldehyde CH2. O to be the simplest carbohydrate,1. Today, the term is generally understood in the biochemistry sense, which excludes compounds with only one or two carbons and includes many biological carbohydrates which deviate from this formula. For example, while the above representative formulas would seem to capture the commonly known carbohydrates, ubiquitous and abundant carbohydrates often deviate from this. For example, carbohydrates often display chemical groups such as N acetyl e. Natural saccharides are generally built of simple carbohydrates called monosaccharides with general formula CH2. On where n is three or more. A typical monosaccharide has the structure HCHOHxCOCHOHyH, that is, an aldehyde or ketone with many hydroxyl groups added, usually one on each carbonatom that is not part of the aldehyde or ketone functional group. Examples of monosaccharides are glucose, fructose, and glyceraldehydes. However, some biological substances commonly called monosaccharides do not conform to this formula e. CH2. O and inositol CH2. O6. 1. 4The open chain form of a monosaccharide often coexists with a closed ring form where the aldehydeketonecarbonyl group carbon CO and hydroxyl group OH react forming a hemiacetal with a new COC bridge. Monosaccharides can be linked together into what are called polysaccharides or oligosaccharides in a large variety of ways. Many carbohydrates contain one or more modified monosaccharide units that have had one or more groups replaced or removed. For example, deoxyribose, a component of DNA, is a modified version of ribose chitin is composed of repeating units of N acetyl glucosamine, a nitrogen containing form of glucose. DivisioneditCarbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives and their polymers having linkages of the acetal type. They may be classified according to their degree of polymerization and may be divided initially into three principal groups, namely sugars, oligosaccharides and polysaccharides1. The major dietary carbohydrates. Class DPSubgroup. Components. Sugars 12Monosaccharides. Glucose, galactose, fructose, xylose. Disaccharides. Sucrose, lactose, maltose, trehalose. Polyols. Sorbitol, mannitol. Oligosaccharides 39Malto oligosaccharides. Magazine Cover 3 - Digital Overlays'>Magazine Cover 3 - Digital Overlays. Maltodextrins. Other oligosaccharides. Raffinose, stachyose, fructo oligosaccharides. Polysaccharides 9Starch. Amylose, amylopectin, modified starches. Non starch polysaccharides. Cellulose, hemicellulose, pectins, hydrocolloids. DP Degree of polymerization. MonosaccharideseditMonosaccharides are the simplest carbohydrates in that they cannot be hydrolyzed to smaller carbohydrates. They are aldehydes or ketones with two or more hydroxyl groups. The general chemical formula of an unmodified monosaccharide is CH2. On, literally a carbon hydrate. Monosaccharides are important fuel molecules as well as building blocks for nucleic acids. The smallest monosaccharides, for which n3, are dihydroxyacetone and D and L glyceraldehydes. Classification of monosaccharideseditThe and anomers of glucose. Note the position of the hydroxyl group red or green on the anomeric carbon relative to the CH2. OH group bound to carbon 5 they either have identical absolute configurations R,R or S,S, or opposite absolute configurations R,S or S,R.