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The study of Food

Raw food

sometimes called live or living foodhas not been cooked or exposed to

temperatures over 118 F.

Contain enzymes and nutrients

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Cooking of Carbohydrate

Produced acrylamide

Cancer causing chemical used for plastics and dyes

The higher the temperature, the higher acryl amide

Fryingoils oxidize creating harmful free radicals

increasing the risk of cancer, heart disease andpremature aging.

destroys Vitamins A and E ( protection against

free radicals)

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diets high in fat are connected with certaincancers, especially breast and prostate cancer

A study reported in 2005 found that a low-fatdiet reduced the risk of breast cancerrecurrence in women treated for early-stagebreast cancer

People can lower their fat consumption byeating less red meat and fewer high-fat dairyproducts

Limiting consumption of alcoholic beveragesto one drink a day can also lower the risk ofcertain cancers

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Certain free radicals can cause cell damage,

injuring the lining of cell membranes,

destroying mitochondria(the cells energy-

producing organelles), and triggering cell

death

Studies show that dopamine-producing cells

are particularly vulnerable to free-radical

destruction

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Antioxidants

vitamin C in strawberries, oranges, broccoli,and brussels sprouts

Beta-carotene in orange-colored fruits and

vegetables and dark green, leafy vegetables,sweet potatoes, spinach, and carrots

vitamin E in wheat germ oil and sunflower

seeds

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Carbohydrates

One mole of Carbon

2 moles of Hydrogen

One mole of Oxygen

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Starches

Sugars Cellulose

Monosaccharides Disaccharides

Oligosaccharides

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Sugars

white crystalline carbohydrates

soluble in water

generally have a sweet taste

Monosaccharides are simple sugars.

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No. ofCarbons

CategoryName

Examples

4 Tetrose Erythrose, Threose

5 PentoseArabinose, Ribose,Ribulose, Xylose, Xylulose,Lyxose

6 Hexose Allose, Altrose, Fructose,Galactose, Glucose,

Gulose, Idose, Mannose,Sorbose, Talose, Tagatose

7 Heptose Sedoheptulose,Mannoheptulose

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Notes

Many saccharide structures differ only in the

orientation of the hydroxyl groups (-OH).

This slight structural difference makes a big

difference in the biochemical properties,

organoleptic properties (e.g., taste)

and the physical properties such as melting

point and Specific density

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Rotation (how polarized light is distorted).

A chain-form monosaccharide that has a

carbonyl group (C=O) on an end carbon

forming an aldehyde group (-CHO) is classified

as an aldose

when the carbonyl group is on an inner atom

forming a ketone, it is classified as a ketose.

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D-ribose D- arabinose D- xylose

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Ribose and De-oxyribose

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Disacchari

de

Description Component

monosaccharides

sucrose common table

sugar

glucose 12 fructose

maltose product of starch

hydrolysis

glucose 14 glucose

trehalose found in fungi glucose 11 glucose

lactose main sugar inmilk

galactose 14 glucose

melibiose found in

legumes

galactose 16 glucose

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Sucrose, lactose, maltose

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Sucrose, a saccharose, is ordinary table sugarfrom sugar cane or sugar beets, main ingredient inturbinado sugar, evaporated or dried cane juice,brown sugar, and confectioner's sugar

Lactose has a molecular structure consisting of

galactose and glucose, associated with lactoseintolerance

Maltoseconsists of two -D-glucose moleculeswith the alpha bond at carbon 1 of one moleculeattached to the oxygen at carbon 4 of the secondmolecule. This is called a 14 glycosidic linkage.

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Starch the major form of stored carbohydrate in

plants, composed of a mixture of two

substances: amylose, an essentially linearpolysaccharide, and amylopectin, a highly

branched polysaccharide.

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Cellulosea polymer of-D-Glucose, which in contrast to

starch, is oriented with -CH2OH groupsalternating above and below the plane of thecellulose molecule thus producing long,unbranched chains

The absence of side chains allows cellulosemolecules to lie close together and form rigidstructures.

major structural material of plants. Wood is largelycellulose, and cotton is almost pure cellulose.

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can be hydrolyzed to its constituent glucose units bymicroorganisms that inhabit the digestive tract oftermites and ruminants

may be modified in the laboratory by treating itwith nitric acid (HNO3) to replace all the hydroxyl

groups with nitrate groups (-ONO2) to producecellulose nitrate (nitrocellulose or guncotton) whichis an explosive component of smokeless powder

Partially nitrated cellulose, known as pyroxylin, isused in the manufacture of collodion, plastics,lacquers, and nail polish.

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Glucose metabolism

absorbed by the digestive tract

Maintained in the blood at an approximatelyconstant level

readily catabolized for energy

breaks down into carbon compounds

readily oxidized to carbon dioxide and water andthen excreted

If not used immediately for energy, glucose isconverted to glycogen

and stored in the liver and muscles When these reserves are filled, glucose is

converted to fat and deposited in adipose tissue

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Sugar Beet a member of the goosefoot family

the source of nearly 40 percent of the worldssugar supply.

the root of the sugar beet is cut and crushed toremove the juice, juice is then processed, refined,and bleached to produce sugar, while the crushedpulp is used as a livestock feed

Sugarcane is grown in tropical areas, and sugar

beets are generally grown in temperate areas.Leading sugar beet producing countries includeGermany, France, Poland, the northwesternUnited States, and the former Soviet Union.