A carbohydrate is an organic compound An organic compound is any member of a large class of chemical compounds whose molecules contain carbon. For historical reasons discussed below, a few types of compounds such as carbonates, simple oxides of carbon and cyanides, as well as the allotropes of carbon, are considered inorganic. The division between "organic" and " with general formula Cm(H2O)n, that is, consisting only of carbon Carbon is the chemical element with symbol C and atomic number 6. As a member of group 14 on the periodic table, it is nonmetallic and tetravalent—making four electrons available to form covalent chemical bonds. There are three naturally occurring isotopes, with 12C and 13C being stable, while 14C is radioactive, decaying with a half-life of, hydrogen Hydrogen is the chemical element with atomic number 1. It is represented by the symbol H. With an atomic weight of 1.00794 u, hydrogen is the lightest and most abundant chemical element, constituting roughly 75 % of the Universe's elemental mass. Stars in the main sequence are mainly composed of hydrogen in its plasma state. Naturally occurring and oxygen Oxygen (pronounced /ˈɒksɨdʒɨn/, OK-si-jin, from the Greek roots ὀξύς (acid, literally "sharp", from the taste of acids) and -γενής (-genēs) (producer, literally begetter) is the element with atomic number 8 and represented by the symbol O. It is a member of the chalcogen group on the periodic table, and is a highly, the last two in the 2:1 atom The atom is a basic unit of matter consisting of a dense, central nucleus surrounded by a cloud of negatively charged electrons. The atomic nucleus contains a mix of positively charged protons and electrically neutral neutrons . The electrons of an atom are bound to the nucleus by the electromagnetic force. Likewise, a group of atoms can remain ratio. Carbohydrates can be viewed as hydrates Hydrate is a term used in inorganic chemistry and organic chemistry to indicate that a substance contains water. The chemical state of the water varies widely between hydrates, some of which were so labeled before their chemical structure was understood of carbon, hence their name.
The term is most commonly used in biochemistry Biochemistry is the study of the chemical processes in living organisms. It deals with the structure and function of cellular components such as proteins, carbohydrates, lipids, nucleic acids and other biomolecules, where it is essentially a synonym of saccharide, a large family of natural Nature, in the broadest sense, is equivalent to the natural world, physical world, or material world. "Nature" refers to the phenomena of the physical world, and also to life in general. It ranges in scale from the subatomic to the cosmic carbohydrates that fill numerous roles in living things, such as the storage and transport of energy In physics, energy is a scalar physical quantity that describes the amount of work that can be performed by a force, an attribute of objects and systems that is subject to a conservation law. Different forms of energy include kinetic, potential, thermal, gravitational, sound, light, elastic, and electromagnetic energy. The forms of energy are (e.g., starch Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet and is contained in such staple foods as rice, wheat, maize , potatoes and cassava, glycogen Glycogen is the molecule that functions as the secondary long-term energy storage in animal cells. It is made primarily by the liver and the muscles, but can also be made by glycogenesis within the brain and stomach. Glycogen is the analogue of starch, a less branched glucose polymer in plants, and is commonly referred to as animal starch, having) and structural components (e.g., cellulose Cellulose is an organic compound with the formula n, a polysaccharide consisting of a linear chain of several hundred to over ten thousand β(1→4) linked D-glucose units in plants and chitin Chitin n (pronounced /ˈkaɪtɨn/) is a long-chain polymer of a N-acetylglucosamine, a derivative of glucose, and is found in many places throughout the natural world. It is the main component of the cell walls of fungi, the exoskeletons of arthropods such as crustaceans (e.g. crabs, lobsters and shrimps) and insects, the radulas of mollusks and in arthropods). This word comes from the Greek Greek , an independent branch of the Indo-European family of languages, is the language of the Greeks. Native to the southern Balkans, it has the longest documented history of any Indo-European language, spanning 34 centuries of written records. In its ancient form, it is the language of classical ancient Greek literature and the New Testament of σάκχαρον (sákcharon), meaning "sugar Sugar is an informal term for class of edible crystalline substances, mainly sucrose, lactose, and fructose. They have characteristically a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Excessive consumption of sucrose has been associated with increased incidences of type 2". Saccharides and their derivatives include many other important biomolecules A biomolecule is any organic molecule that is produced by a living organism, including large polymeric molecules such as proteins, polysaccharides, and nucleic acids as well as small molecules such as primary metabolites, secondary metabolites, and natural products that play key roles in the immune system An immune system is a system of biological structures and processes within an organism that protects against disease by identifying and killing pathogens and tumour cells. It detects a wide variety of agents, from viruses to parasitic worms, and needs to distinguish them from the organism's own healthy cells and tissues in order to function, fertilization Fertilization , is the fusion of gametes to produce a new organism. In animals, the process involves a sperm fusing with an ovum, which eventually leads to the development of an embryo. Depending on the animal species, the process can occur within the body of the female in internal fertilisation, or outside in the case of external fertilisation, pathogenesis The term pathogenesis means step by step development of a disease and the chain of events leading to that disease due to a series of changes in the structure and /or function of a cell/tissue/organ being caused by a microbial, chemical or physical agent. The pathogenesis of a disease is the mechanism by which an etiological factor causes the, blood clotting Coagulation is a complex process by which blood forms clots. It is an important part of hemostasis , wherein a damaged blood vessel wall is covered by a platelet and fibrin-containing clot to stop bleeding and begin repair of the damaged vessel. Disorders of coagulation can lead to an increased risk of bleeding (hemorrhage) or clotting (thrombosis), and development Developmental biology is the study of the process by which organisms grow and develop. Modern developmental biology studies the genetic control of cell growth, differentiation and "morphogenesis," which is the process that gives rise to tissues, organs and anatomy. Developmental biology is that branch of life science, which deals with.[1]
In food science Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition and in many informal contexts, the term carbohydrate often means any food Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items that is particularly rich in starch Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet and is contained in such staple foods as rice, wheat, maize , potatoes and cassava (such as cereals Cereals, grains or cereal grains, are grasses cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) - the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural, bread Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world , but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, and pasta Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά "barley porridge") is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes,) or sugar Sugar is an informal term for class of edible crystalline substances, mainly sucrose, lactose, and fructose. They have characteristically a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Excessive consumption of sucrose has been associated with increased incidences of type 2 (such as candy Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture. The word "candy" comes from the Sanskrit "çahn-da", meaning "piece ," which again, jams Fruit preserves are fruits, or vegetables, that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. The ingredients used and how they are prepared will determine the type of preserves; jams, jellies and and desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common desserts include cakes, cookies,).
While the scientific nomenclature of carbohydrates is complex, the names of carbohydrates very often end in the suffix -ose The suffix -ose is used in biochemistry to form the names of sugars. Numerous systems exist to name specific sugars more descriptively.
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What Every Triathlete Needs To Know About Carbohydrates There are 4 macronutrients every triathlete must effectively blend into their daily diet protein fat carbohydrate and water How much of each you include in your diet significantly
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Sat, 23 Jan 2010 07:45:18 GM
To replicate the diet of the wild dog he recommends that all . carbohydrate. should be avoided and pet dogs and cats should be fed on a diet based on raw meaty bones and raw vegetables . Dr Billinghurst insists that because of this ...
Q. Hey i'm trying get enough nutritions through everyday so.I'm 18 year old,194 tall and weight 194 kilo ,i do a little bit of running everyday for about 30 minute,and some other stuff like press-up,sit-up for muscle,up till now i guess i have only 1500 calories a day,or maybe more but not over 2000.is this too little?and how many carbohydrate i need please?My protein intake is about 160g,sometimes 190g.
Asked by Charlie C - Tue Sep 16 15:07:26 2008 - - 2 Answers - 0 Comments
A. check with this daily calorie need calculator, based on age, weight, gender: Get practical estimates for your daily dietary carbohydrate intake by using this calculator, based on age, height, gender and frame size:
Answered by ny - Tue Sep 16 15:13:08 2008
