Structure of Simple Carbs | Part 1 Carbohydrate Foundations | Macronutrients Lecture 47 скачать в хорошем качестве

Structure of Simple Carbs | Part 1 Carbohydrate Foundations | Macronutrients Lecture 47

Simple carbohydrates include the monosaccharides glucose, fructose, and galactose, and the disaccharides sucrose, maltose, and lactose. Subscribe to Nourishable at    / nourishable   This video is part 1 of the Carbohydrate Foundations module within a lecture series on the nutrition science of macronutrients. Carbohydrate Foundations Lecture playlist:    • Playlist   Macronutrients Lecture playlist:    • Macronutrients Lectures   Follow Nourishable on twitter, facebook and instagram to stay up to date on all things nutrition.   / nourishable   fb.me/nourishable.tv   / nourishable   Lecture Development, Hosting & Post-Production by Lara Hyde, PhD http://www.nourishable.tv Video Production by Robbie Hyde    / chedderchowder   Opening Motion Graphics by Jay Purugganan https://www.c9studio.com/WP/ The information in this video is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this video is for general information purposes only. References Chapter 5 Carbohydrates in Wardlaw’s Perspectives in Nutrition, 2019 (Editors: Byrd-Bredbenner, Moe, Berning and Kelley, 11th edition) Chapter 2 - Carbohydrates in Modern Nutrition in Health and Disease, 2014 (Editors: Ross, Caballero, Cousins, Tucker and Ziegler; 11 edition) Carbohydrates are the hydrate of carbon - one carbon for every water or H20, yielding a carbon:hydrogen:oxygen ratio of 1:2:1. Carbohydrates can be divided into two categories based on their structure: simple and complex. Simple carbohydrates are monosaccharides, mono meaning one - which are individual carbohydrate building blocks. Primary monosaccharides in the diet are glucose, fructose, and galactose. Monosaccharides can be attached through glycosidic bonds to make disaccharides. These glycosidic bonds come in different conformations depending on which carbons they bind between and whether the bond is oriented upwards or downwards. The shape of the glycosidic bond determines which enzymes are able to hydrolyze the bond. Dietary disaccharides are sucrose, commonly called table sugar, maltose, and lactose, or milk sugar. Forming glycosidic bonds involves condensation reactions and breaking apart glycosidic bonds involve hydrolysis reactions.