Week 3.1
Short Essay

1. The structure of monosaccharide’s are is a hexagon for glucose and galactose with 6 carbons one in each corner. They have 12 hydrogen’s one at each end of the 6 lines and 6 oxygen’s one at each intersection. Where fructose is a pentagon and has the same chemical format as glucose but its arranged differently. Disaccharides are the pairs of monosaccharide linked together. The three common disaccharide’s are Maltose which is glucose + glucose and can be found in malt cider, Sucrose which is composed of glucose + fructose and is commonly found in fruits and sugar cane. Lactose, which is galactose + glucose, combined and can be found in milks.

2. Polysaccharides are complex units of glucose and monosaccharide linked together. The main polysaccharides are glycogen, starches and fibers. Starches and glycogen are similar because the both store glucose molecules linked together. They differ because they are derived from different sources.
Fiber polysaccharides are different from other polysaccharides because they contribute no energy.

3. The body maintains its blood glucose concentration by storing it as fat, when concentrations of glucose rise to high a person will become sleepy or tired and when it rises to high a person will become dizzy and weak.

4. Some of the health effects of fiber and starches in ones diet is the lowering the risk of heart disease and plays a key role in preventing type 2 diabetes. The daily recommended intake for fiber is about 1000 kcalories a day in the form of fruits, vegetables and whole grains. The Dietary recommendation of concentrated sugar is about 25% or along the lines of 500 kcalories a day.

5. Water-soluble vitamins and fat soluble vitamins differ by they way they are absorbed the same way that food and minerals are absorbed into the body. Water-soluble vitamins are absorbed directly into the blood stream where fat-soluble vitamins are absorbed first into the lymph then the blood. They also differ by their storage rate.

6. Ways to prevent loss of water-soluble vitamin during food preparation is by eating vegetables raw or steamed.

7. Vitamin B1, B2 are involved in energy metabolism. B6 is involved in protein metabolism and cell division while B12 primary function is aid in cell division.

8. Sailors were once plagued with scurvy because fresh fruits and vegetables would perish after a certain amount of time on the ships with no refrigeration. Common symptoms they would have suffered ranged from anemia and swelling to bleeding gums and jaundice. .