1. Unit 7 Section B

2.  Carbohydrates  Glucose – Key energy releaser  2:1 ratio H to C  Monosaccharide – Simple sugar ◦ 5 to 6 Carbon atoms ◦ Glucose – Ring form mostly

3.  Carbo eg. → Sugar, Starch, Cellulose.  Disaccharide → Glucose+Fructose = Sucrose  Polysaccharide → STARCH Grains & Vegetables  Eg.. CELLULOSE- woody fibers plants

4.  STARCH – Easy to digest  Cellulose- Indigestible to humans ◦ Fibers→ Indigestible carbohydrates Carbos/Fats → High Energy Storage 1 gram Carbohydrates = 4 Calories 1 gram Fats = 9 Calories

5.  Nutritionists – 45-65% Calories ◦ Glycogen → Meats  U.S. Pop. → Carb source – Wheat based sources ◦ 145 lb. sugar / year

6.  FATS – Negative meaning ◦ Meats, Oils, Dairy, Nuts, Grains  “Triglyceride” = “Fats”  Fewer O 2 atoms / More C-H Bonds  Fats are NONPOLAR.  Soluability in water?????

7.  FATTY ACID → Long H-C chain w/COOH on the end  COOH – Carboxylic Acid  Stored Energy→Fats > Carbohydrates

8.  Saturated Fats – Single C bonds  Unsaturated Fats – ◦ Double or Triple bonds  Monounsaturated – 1 double bond  Polyunsaturated – 2 + C=C bonds  Fish, Nuts, Legumes

9.  Unsaturated Fats → More Chemically reactive.  Saturated Fats → Contribute to Health problems.