2.  Found in the following foods:

8.  Starch – storage of glucose in plants  Glycogen – storage of glucose in animals

9.  Some sugars taste more or less sweet than each other.  If the sweetness of sucrose, is arbitrarily assigned a sweetness of 100%, then here’s how other common sugars compare:  Sugar Sweetness fructose: 173% sucrose: 100% glucose: 74% maltose: 33% galactose: 33% lactose: 16%

11.  Made up of amino acids - “building blocks of proteins”  Plants & animals  Need to be broken down into amino acids before our body can use them › Made into proteins to be used › Converted to energy › Stored as fat

12.  Proteins are essential in order for our body to function correctly. 1. Enzymes 2. Transportation & Storage 3. Cell & Tissue Growth 4. Mechanical Support 5. Coordination & Motion 6. Immune Protection 7. Nerve Generation & Impulses 8. Fluid Balances Read handout describing in more detail what each of these actually mean.

13.  Non-essential amino acids – ones that can be produced in our body (12)  Essential amino acids – ones that are required in the diet but body cannot make – need to get from foods we eat

14.  Phenylalaline  Tryptophan  Valine  Leucine  Isoleucine  Lysine  Methionine  Arginine

15.  Three major functions › Color › Texture › Flavor  Influenced by whipping, beating, adding ingredients or heating

16.  Not clear – cut  Maillard Reaction – browning reaction between an amino group & carbohydrate  Proteins & sugars – most common reaction

17.  Production of yogurt › Influenced by the gelation of casein

18.  Contribution to flavor not clear cut  Some may add flavor  Amino acids – contribute to bitterness, sweetness & other flavors