ESS 3 Lecture Notes - Lecture 5: Maltose, Lactase, Characteristic Class

• School: UCSB
• Department: Exercise & Sport Studies
• Course: ESS 3
• Professor: Amy Jamieson

Document Summary

Fattening - mistaken thinking (added sugars, soft drinks, sweets) chemist"s view of carbohydrates. Each atom has a characteristic number of bonds it can form with other atoms monosaccharides. A monosaccharide or disaccharide, such as glucose: commonly called sugar. Monosaccharide: consist of only a single sugar molecule: glucose - most abundant sugar in our diet. The preferred source of energy for our brain. Important source of energy for all cells: galactose - does not occur alone in foods. 3. fructose- the sweetest natural sugar found in fruits and vegetables. In processed foods it comes in the form of high-fructose corn syrup. Glucose + glucose = maltose (maltose molecules join in food to form starch) A nutrient compound consisting of long chains of glucose molecules such as starch, glycogen and ber. Glucose is the molecule that"s a part of every disaccharide. Glucose molecules linked together in highly branched chains. Glucose molecules linked together in branches or unbranched chains complex carbohydrates.