NDFS 250 Carbs

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Author:
dorothyayaya
ID:
218861
Filename:
NDFS 250 Carbs
Updated:
2013-05-09 21:56:49
Tags:
NDFS
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Description:
carbs
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  1. carb formula
    (CH2O)6
  2. Anomeric carbon?
    • the carbony-bearing carbon, which becomes asymmetric when the open-chain structure closes to form the ring structure
    • determine if it's a or b
    • very reactive (glycosidic linkage between simple sugars)
  3. D vs L sugar
    • based on the configuration around the highest unmbered chrial carbon.
    • D= right
    • L= left
  4. alpha vs beta
    • a = ant = down
    • b = bird = up
  5. mono
    dis
    oligo
    poly
    • 1
    • 2
    • 3-10
    • more
  6. condensation?
    hydrolysis?
    • con: forming bond, release water
    • hydro: breaking bond, with addition of water
  7. structures of sugar
  8. invert sugar
    • equimolar mixture of D-glucose and D-fructose formed by hydrolysis of sucrose
    • degreesrotation of plane-polarized light is 'inverted' from psitive to negative
  9. reducing sugar
    • the anomeric carbon reduce Fehlings/Benedicts Reagent
    • most simple sugars are reducing sugars, except sucrose
  10. sucrose bonding
    a-1,2
  11. lactose bonding
    b 1,4
  12. maltose bonding
    a-1,4
  13. what's the significance of reducing sugars?
    browning!!!!! =]
  14. Relative Sweetness
    • from sweetest
    • fructose
    • sucrose
    • glucose
    • maltose
    • galactose
    • lactose
  15. oligosaccharides
    • raffinose
    • stachyose
  16. amylose
    • glucose polymer with a-1,4 bond
    • liner
  17. amylopectin
    glucose polymer with a-1,4 and 1-a,6
  18. vegetable gums
    • complex polysaccharides that typically impart hight viscosity at low concentrations
    • eg. Agar
    • Alginates
    • Carrageenans
    • Locust bean gum
    • Guar gum
    • Gum arabic
    • Xanthan gum
    • microcrystaline cellulose
  19. what's vegetable gums used for?
    • inhibit crystallization
    • whipping aid
    • foam and emulsion stabilizer
    • adhesive 黏的 and binding agent
    • coating agent
    • prevent gel breakdown
    • suspend solids
    • flavor carrier
    • fat replacer!
  20. Fiber
    • cellulose (polymer of glucose linked beta 1-4)
    • hemicellulose (complex polymers of zylose, glucose and various ...)
    • pectin (galacturonic acid and methyl ester... a 1-4)

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