Chapter 2 chemical properties

store energy reserves, structural framework of the cell, impart sugars

two main type of sugars

C6H1206

-also known as dextrose
- mildly sweet flavor
-most abundant simple carbohydrate

-aka fruit sugar
-sweetest of all sugar

-table sugar
- glucose-fructose

-glucose-galactose
- milk sugar

-malt sugar
-breakdown product of starches
-glucose glucose

-chains of more tha 2 sugar molecules
- (types) short and long

-short carb chain
-3-10 sugar molecules
- beans, peas and lentils also a dietary fiber (raffinose and stachyose)
- human milk (200 diff types)

-long carb chain
- may be digestible (starch) or indigestible (fiber)

-stored energy for growth and reproduction

-made up of long, unbranched chains of glucose molecules

made up of branched chains of glucose molecules

Starch that is not digested

-Composed of long, highly branched chains of glucose molecules.
- animal starch

the sum of dietary fiber and functional fiber

consists of indigestible carbohydrates (such as cellulose, or soluble and insoluble fiber) and lignins that are intact and intrinsic in plants.

- isolated, indigestible carbohydrates
-plant pectins, gums and resistant starches, chitin and chitosan,

- long, straight chains of glucose molecules
- makes the walls of cells strong and rigid
- forms the woody fibers that support tall trees and the brittle shafts of hay and straw and the stringy threads in celery.

-indigestible substances that make up the woody parts of vegetables
- found in carrots, broccoli, and seeds of fruits

-gel-forming polysaccharides found in all plants, but especially fruits;
-soluble fiber
-apples have a lot of this

- thick, gel-forming fibers that help hold plant cells together like pectins;

- polysaccharides found in the exoskeletons of crabs and lobsters, and in the cell walls of most fungi.

- exhibit acidic properties; exist as free acids, anions or combined with salts
- acidulants, flavorants, or preservatives,

-tomato, calamondin,
-other citrus fruits; strawberry

banana, mango, eggplant, melon, carrot, grape

tamarind, grapes

carambola, amaranth

all fruits and vegetables

building blocks of life

-regulate metabolism
- act as structural molecule
- represent a storage form of C and N

- essential
- non-essential
- conditional

-simple: amino acids only (albumin, globulin, glutelin, prolamin)
-conjugate: combined with non-protein components (lipoprotein, glycoprotein, metalloprotein)

- albumin: soluble in water
- globulin: soluble in dilute salt solution
- glutelin: soluble in dilute acidase

group of compounds insoluble in water but dissolves in organic solvents

-esters of fatty acids with various alcohols
- fats and oils, waxes

-have additional groups/elements besides fatty acids and alcohol
-phospholipids, glycolipids

-products of hydrolysis of simple and compound lipids
- steroids, terpenes, carotenoids

-diverse array of chemical compounds (esters, aldehydes, ketones, alcohols, acids, acetals)
- present in small amounts
- provide a flavor fingerprint

-trap light energy
-prevent photo oxidation
- facilitate pollination

- CHO in a biomass
-when heated converted to vapor
-High amount implies easier ignition but much smoke

- non-combustible component of a biomass

percentage of carbon available for char combustion