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Glucose and galactose are components of many disaccharides,oliogsaccharides, and polysaccharides. Sort these commoncarbohydrates to indicate if they contain glucose, galactose, orboth.

Items (6 items) (Drag and drop into the appropriate areabelow)

  • Lacto-N-tetraose
  • Maltose
  • Raffinose
  • Starch
  • Sucrose
  • Lactose

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Beverley Smith
Beverley SmithLv2
29 Sep 2019
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Related questions

1. Which three are all monosaccharides? A. fructose, galactose, lactose B. maltose, sucrose, lactose C. glucose, fructose, sucrose D. glucose, fructose, galactose

2. What is the relative amount of carbohydrate digestion that takes place in the mouth, the stomach and the small intestine? A. Mouth: a little Stomach: none Small intestine: most B. Mouth: none Stomach: a little Small intestine: most C. Mouth: most Stomach: a little Small intestine: none D. Mouth: none Stomach: most Small intestine: a little

3. Many adults are lactose intolerant. What causes this? A. Lactose provokes an autoimmune response that irritates their intestinal lining. B. They break down and absorb lactose, thereby depriving the bacteria in the colon of lactose as an energy source. C. They can't break down and absorb lactose, so the bacteria in their colon digest the lactose instead. D. Lactose binds to the cells of their intestinal wall, blocking the absorption of other nutrients.

4. Compared with animal fats, in general, vegetable oils contain a higher proportion of A. unsaturated fatty acids. B. cholesterol. C. trans-fatty acids. D. saturated fatty acids.

5. Trans fatty acids are found in A. all plant fats/oils. B. all fats/oils. C. all animal fats. D. hydrogenated oils.

6. Cholesterol made in the liver travels to body cells in A. Micelles B. High density lipoproteins (HDLs) C. Low density lipoproteins (LDLs) D. Chylomicrons

1.An ionic bond is created by ? a)a positive and negative ion attracting eachother b)two or more positive ions combining c)two or more negative ions combining d)none of the above

2.A transfer of electrons from one atom to another occurs? a)in all chemical reactions b)in the formation of all chemical bonds c)in the formation of covalent bonds d)none of the above

3.When cucrose is mixed with water and the proper enzyme , the sucrose molecule splits into glucose and fructose the reaction is an example of? a)hydrolysis b)dehydration c)synthesis d)anabolism

4.Which of the following compounds is an organic acid ? a)H2CO3 b)NaOH c)HCl d)KCL

5.Which of the following is a protein ? a )sucrose b)cholesterol c)Raffinose d)Mannose

6.In the formation of polymer dehydration synthesis occurs between ? a)the amino groups of 2 different amino acids b)the acid groups of two different amino acids c) the amono group of one amino acid and the acid group of the other d)none of the above

7.Which of the following is protein? a)surcase b)cholesterol c )raffinose d)mannose

8.The combination of glucose and galactose forms ? a)fructose b)maltose c)lactose d)Surose

Name of Macronutrient

Subtypes of Macronutrient (We’ve listed the names to provide a framework, but explain what each means)

Food Sources (list food sources broken down by subtype of macronutrient)

Major Functions (make sure to explain each)

Recommended Intake (for you – include your demographic)

Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem)

Carbohydrates

Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the glucose and Fructose –Galactose; Sucrose, maltose and lactose

Polysaccharides is a monosaccharaides bonded togehte (wikibooks).

Which are simple?

Monosaccharides

Which are complex?

Polysaccharides

Both Monosacharides and Polysaccharides can be good healthy diet( wikkibooks).

Monosaccharides: glucose is found on some fruits, vegetable and honey; fructose is found in fruits, honey and corn syrup ( wikkibook)

Polyasacchariders

Starch (cereal grains such as wheat, oats, barley, corn rice and their products; cellulose which acts as a dietary fiber(soluble – barley-oats,rye) insoluble fiber whole grains ready to eat cereals and others) and glycogen – a storage form of glucose in the liver and muscle ( Non digestable dietary – cellulose – whole grains- green leatu vegetable; pectin- fruits, carrots, sweet potatoes. Exemple of digestable food – shellfish, animal liver.(nutrient.review,n.d)

Proteins

Essential amino acids

Nonessential amino acids

Lipids

Triglycerides

Phospholipids

Sterols

Charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will be using often in this class. Make sure that you are detailed, thorough, and specific in your responses. Explain yourself clearly. Do not list a word or brief phrase without explaining what it means. For example, if you list diabetes for carbohydrates, make sure you explain how carbs are associated with diabetes. Don't leave the reader to make that connection for you. Also, make sure you provide APA-style references for each of your so

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