Lesson 3 Carbs Outline

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1. Notes on
¤  General properties of carbohydrates
¤  Carbohydrate monomers

¤  Monosaccharides

¤  Disaccharides
 L3:General Properties of
Carbohydrates (pg 48-49 BC bio)
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Carbohydrates are....
¨ 

¤ sugars,starches, and cellulose

¤ an energy source for animals
¤ composed of carbon, hydrogen, and oxygen, (C,
H, O)
¤ made of C, H, and O atoms in a ratio of 1:2:1.
 L3: Carbohydrate Monomers
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¨  Monomer: Monosaccharides ("single"

sugars)
¤  are the simplest sugars
¤  serve as building blocks for more
complex sugars
 L3: Types
34

Two types of monosaccharide:

¨ 
¤ Hexoses with 6 carbons
n Ex. Glucose, galactose

¤ Pentoses with 5 carbons

n Ex ribose, deoxyribose
 L3: Disaccharides
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¨  consist of two monosaccharide's linked (via a

synthesis reaction) together

Foods: milk sugar, maltose, white sugar etc.

Need to memorize 3 monosaccharides and disacch!
 Dissacharides
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 L3: Starches (polysaccharides)
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¨  These are many monosaccharides bonded together

¨  Commonly called starches.

¤  Eg. Cellulose, fibre

¨  Your body breaks starches into sugar

Foods: pasta, potato, fruits, bread etc.

 L3.5:Quick Review: Carbs
39

¨  1. What are foods that contain lots of carbs?

¨  bread, sugar, pasta, rice

¨  2. Name a monosaccharide.

¨  fructose, glucose, galactose

¨  3. What is the primary use of carbohydrates by us

¨  energy
 L3:Sweeteners: Do Not Copy
41

¨  Sugar tastes sweet because it stimulates sweet

receptors in our taste buds.
¨  Simple sugars do this but complex carbs don’t.

¨  Sugar has 4 calories per gram

¨  Aspartame has 4 calories per gram (its a protein)

¨  Aspartame is 180X sweeter than sugar (sucrose)

¨  Therefore you only need 1/180 the amount to

sweeten pop.
 L3: Sweeteners 2
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¨  Aspartame breaks into 3 breakdown products in the

intestine.
 Phenylalanine

Aspartic Acid

Methanol
•  Amino acid •  Amino acid •  Harmful
•  Harmless •  Harmless •  0.4 % of
endogenous
methanol
•  More
methanol
found in
fruits

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 The FDA has set the ADI (acceptable daily
intake) for aspartame at 50 mg per kg of
body weight each day.
q  A 150 lb. adult would need to consume
20 cans of diet cola to reach the ADI
for aspartame.
q  As Alan Aragon cleverly stated, “If you’re
really worried about it, stop at your
12th can.”

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 Methanol from aspartame
45

q  It is produced in small amounts by the metabolism

of many foods;
q  It is harmless in small amounts.
q  A cup of tomato juice produces six times as much
methanol as a cup of diet soda.
q  Methanol is completely metabolized by
formaldehyde into formic acid; no formaldehyde
remains.
q  Formic acid is broken down into water and
carbon dioxide.
 Methanol
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¨  Methanol is broken down into formaldehyde

¨  Formaldehyde is produced by your body naturally.
In huge quantities.
 Toxin
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¨  Any claim a chemical substance is “toxic” or poison is

by itself is MEANINGLESS. Such claims MUST include
a specific toxic response and specific dose.
¨  Water in high doses is toxic

¨  Cyanide in low enough doses is harmless

¨  Dosage is everything!

 L3: Carbohydrates
48

3 Types of Polysaccharides
1. Cellulose used by plants for structural support
¤  **structure is unbranched** very difficult to digest

¤  Ex. Wood, vegetables

 L3: Carbohydrates
49

2. Starch: is a plant storage carbohydrate

¤  **structure is branched**
 L3: Carbohydrate
50

¨  3. Glycogen: is produced by animals, like starch, is

a carbohydrate used for energy and stored in
muscles and the liver. AKA muscle sugar
¤  **structure is highly branched**
 L3 Assignment Carbs Chart pg 48 Oxford,
34-35 BC Bio
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¨  Make up a chart on the following carbs

monosaccharides, disaccharides, starch, glycogen,
and cellulose To be added to Summary

example names
Carbohydrate Drawing for mono and Nutritional sources
disaccharides only
L3 Summary Assignment Molecules
Chp 4 pg 44-57 Oxford
1  Condensation reaction pg 32 and 38 Inquiry 8th
2  Water molecule with diagrams pg 45-46 (Oxford)
and 29-30 (BC Biology)
3  Molecules Chart Slide 25
4  Carbs Chart Slide 40
 L3 Assignment Carbohydrates
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¨  IB
¨  Read pg 48 and list 3 functions of carbs

¨  Demo Different Sugars

¨  Fructose your enemy

¨  Fill out the part of the chart relating to carbs

¨  Bi 12

¨  Read pgs 34-35 BC Bio

¨  Do 1,2 pg 35
 L4: IB Carbohydrates Lab
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¨  Identification of Carbs Pg 11 and 12 Investigation

¨  6 food substances will be subjected to

1.  benedicts solution to test for the presence of simple

sugars. Benedicts turns ___________ when
reducing sugars are present.
2.  Iodine solution to test for the presence of starch. It
turns _________ in the presence of starch.
3.  Add a little water to the test tubes and make sure
the beaker is only ½ full. Otherwise it erases
marker
 IB Carb Lab pg 2
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Indicate the presence of simple sugars by writing the colours in

the box.

Fructose

Glucose (dextrose)

Sucrose

Water

Starch

Syrup
 Question for IB Carb Lab pg 12
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¨  Do 1, 5, 6
¨  Conclusion:
 L4: Bi12 Carb Lab
57

¨  Identification of Carbs Pg 46 and 47 Investigation:

Identifying Biological Molecules (BC Bio) Part 1 and 2
only.
¨  6 food substances will be subjected to
1.  benedicts solution to test for the presence of simple
sugars. Benedicts turns ___________ when reducing
sugars are present.
2.  Iodine solution to test for the presence of starch. It turns
_________ in the presence of starch.
3.  Add a little water to the test tubes and make sure the
beaker is only ½ full. Otherwise it erases marker
 Indicate the presence of simple sugars by writing the colours in
the box.
Test Benedicts Starch test Identity: sugar or
Reagent (test (spot plate) starch
tubes)
Fructose

Glucose (dextrose)

Sucrose (sugar)

Water

Starch (flour)

Syrup

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 Bi 12 Lab Finish
59

¨  Do 1 and 3 pg 47 (BC Bio)

¨  Conclusion: