CHEM 181 Lecture Notes - Lecture 4: High Fructose Corn Syrup, Sugar Beet, Corn Starch

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp, Ariel Fenster, Joseph A Schwarcz

Document Summary

Molecules of macronutrients only have a small number of atoms involved. Amino acids carbon, hydrogen, oxygen and nitrogen. We will be looking, at some basic components of chemical structure: Oh- groups are important parts of carbohydrates because they indicate water solubility. Carbon molecules engage with each other forming long chains, resulting in products such as glucose molecules. In north america, all these quantities are enhanced by 10-15%, resulting in obesity. Last 40 years, amount of fats and oils increased. Caloric sweeteners went down because non-caloric sweeteners went up. Increase in pounds per week of food consumed: dairy 20, meat/eggs 11, sugar 17, grains 42, fats 59, fruit 26% Carbohydrates sucrose (table sugar) (cid:862) ugar(cid:863) used for a (cid:449)hole (cid:448)ariety of (cid:448)ariatio(cid:374)s for this (cid:272)lass of (cid:373)ole(cid:272)ules. There are a considerable number of oh- groups (8 of them); this implies water solubility. C12(h2o)11 (hence the name carbohydrate carbon carbo water molecules hydrate)