a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion.

or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion

sometimes abbreviated Gal, is a type of sugar that is less sweet than glucose. It is a C-4 epimer of glucose. Galactan is a polymer of the sugar galactose found in hemicellulose. Galactan can be converted to galactose by hydrolysis

maltose (glucose+glucose)

also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an αbond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond.

Sucrose (glucose+ fructose)

is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its nutritional role.

Lactose (glucose + galactose)

is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk, although the amount varies among species and individuals. It is extracted from sweet or sour whey

In humans, glycogen is made and stored primarily in the cells of the liver and the muscles, and functions as the secondary long-term energy storage (with the primary energy stores being fats held in adipose tissue).

or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store.

or sometimes roughage or ruffage is the indigestible portion of plant foods

(may be prebiotic and/or viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts,

Bulking fibers absorb water as they move through the digestive system, easing defecation.

Used as a food additive (High fructose corn syrup AKA Corn syrup) to sweeten desserts

Part of lactose rarely occurs naturally as a single sugar

Pair of monosaccharide linked together (di-two)

Glucose+Glucose Sometimes known as malt sugar, produced when starch is broke down, occurs in fermentation process that yields alcohol.

Glucose & fructose , known as table sugar, beet sugar or cane sugar

Glucose+Galactose, known as milk sugar, supplies 30-50% of milks energy

Is the difficulty in digestion of milk . Bloating, abdominal discomfort, diarrhea

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Types of carbs

Ch4 Carbs: Sug, Starch & Fibers

Question	Answer
Glucose	a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion.
Fructose	or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion
Galactose	sometimes abbreviated Gal, is a type of sugar that is less sweet than glucose. It is a C-4 epimer of glucose. Galactan is a polymer of the sugar galactose found in hemicellulose. Galactan can be converted to galactose by hydrolysis
maltose (glucose+glucose)	also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an αbond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond.
Sucrose (glucose+ fructose)	is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its nutritional role.
Lactose (glucose + galactose)	is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk, although the amount varies among species and individuals. It is extracted from sweet or sour whey
Glycogen	In humans, glycogen is made and stored primarily in the cells of the liver and the muscles, and functions as the secondary long-term energy storage (with the primary energy stores being fats held in adipose tissue).
Starches	or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store.
Fibers	or sometimes roughage or ruffage is the indigestible portion of plant foods
Soluble fiber	(may be prebiotic and/or viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts,
Insoluble	Bulking fibers absorb water as they move through the digestive system, easing defecation.
Fructose2	Used as a food additive (High fructose corn syrup AKA Corn syrup) to sweeten desserts
Galactose2	Part of lactose rarely occurs naturally as a single sugar
Disaccharides	Pair of monosaccharide linked together (di-two)
Maltose	Glucose+Glucose Sometimes known as malt sugar, produced when starch is broke down, occurs in fermentation process that yields alcohol.
Sucrose	Glucose & fructose , known as table sugar, beet sugar or cane sugar
Lactose	Glucose+Galactose, known as milk sugar, supplies 30-50% of milks energy
Lactose Intolerance	Is the difficulty in digestion of milk . Bloating, abdominal discomfort, diarrhea

Created by: Jlynn89

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