Food Science - Simple and Complex Carbohydrates

What process converts energy from the sun into glucose?

• Photosynthesis

• Ketosis

• Polysaccharides

• Hydrolysis

What are the three categories of carbohydrates in food ingredients?

• sugars, cookies, cake

• sugars, starches, fibers

• sugars, disaccharides, fructose

What elements make up all carbohydrates?

• Nickel, hydrogen, carbon

• Sodium, oxygen and hydrogen

• carbon, oxygen, and hydrogen

Where does the body store glucose that is not needed as an immediate source of energy? There are 2 answers.

• Heart

• Muscles

• stomach

• stomach

• liver

How does the body store glucose?

• It stores the glucose as glycogen.

• It stores the glucose as muscle

• It stores the glucose as extra intestines.

What are granules?

• a polysaccharide made from b–D-glucose and cannot be digested by humans

• sugar acids that are made from sugar by plants

• packets of digestible amylose and amylopectin.

Cellulose is what?

• a polysaccharide made from b–D-glucose and cannot be digested by humans.

• sugar acids that are made from sugar by plants.

• polysaccharides extracted from plants

What are gums?

• polysaccharides extracted from plants

• sugar acids that are made from sugar by plants

• packets of digestible amylose and amylopectin.

What are pectins?

• a polysaccharide made from b–D-glucose and cannot be digested by humans.

• sugar acids that are made from sugar by plants.

• polysaccharides extracted from plants

What are slurries?

• Slurries thicken pourable liquids

• Slurries are uncooked mixtures of starch and water used in the processing and chemical alteration of starches.

• Slurries are ridged starch