She eat her carbs Complex simple Dey molecules Made of C, H, and O In da ratio Of 1 2 1 her favorite carbs They be simple simple sugars are monosaccharides consistin of one subunit disaccharide is another kind we movin on to complex carbs right plants and animals store energy in poly saccharides the glucose polysaccharide that plants use to store energy is called starch yea it's called starch in animals energy is stored in glycogen carbs do the right thing and gives u energy so eat yo carbs and you'll have lots store your energy when you need it you'll have it carbo warehouse you will have more ene on the late night to daylight the club jumpin if you want a good time carbs will give you what you want

We are showing that glycolysis proceeds at different rates with different substrates. In lab we used glucose, galactose, starch, and water and added yeast to each substrate in order to make them go through fermentation and see which would produce more CO2. Our expected results were for glucose to produce CO2 the fastest because it is a monosaccharide and can be broken down quickly into pyruvate and release CO2. Sucrose would produce CO2 a bit slower because it is a disaccharide and must first be converted to glucose before it can go through fermentation. Galactose and starch would be slowest because they are polysaccharides.

Our project explores carbohydrates and their importance in supplying the human body with energy. More specifically, we look at how carbohydrates are a good source of glycogen and starch. This starch is broken down into glucose molecules and then turned into usable energy in the form of ATP. Our project also shows how endurance athletes need to have a high-carbohydrate diet before events in order to prevent serious fatigue. Our project shows this by demonstrating the way in which enzymes breakdown the polysaccharide starch, into the disaccharide maltose, and then into the monosaccharide glucose. This glucose molecule then provides energy for the runner to maintain endurance throughout their race.

This is only one of my first works with AutoCAD: molecular strucure of the sucrose/saccharose.

Our video displays the break down of starch through the childhood game Red Rover. The starch starts off as a polysaccharide, meaning it is made up of more than one molecules linked together through hydrogen bonds. We simulated this by having 5 students form a chain and connect by linking arms. Then 2 students ran through the student's arms thus imitating hydrolysis (the chemical breakdown of a bond through an enzyme). The two students running through acted as the enzyme amylase, and broke down the starch into disaccharides. The chain of humans was broken down into now two different chains. We then had students once again run through these chains, but this time acted as the enzymes maltase breaking down the disaccharides into monomers. Thus, breaking down the entire chains until the monomers were no longer connected but were single units of glucose.

Carbohydrates are considered sugars, and there are three types: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are mainly used to provide energy for the cell. Some examples of monosaccharides are glucose and fructose, which are monomers. Multiple monomers linked together create polymers. When two monosaccharides, such as sucrose and lactose, come together through dehydration synthesis, they create disaccharides. In dehydration synthesis, a water molecule is added, and an enzyme links two monosaccharides together. Disaccharides are for the most part readily soluble in water. Disaccharides are broken down through a process called hydrolysis, in which a water molecule is removed and an enzyme breaks apart the monomers. The third type of carbohydrate, polysaccharides, are found in starches, which are made up of repeating subunits of glucose, and are broken down through a complicated process. Examples of polysaccharides include cellulose in plants, as well as chitin in fungi and insects. Presented by Afra K., Angie T., and Shoshana C.

Some Anatomy and Physiology classes what you to know about the macromolecules found in the body. This is the second part of Carbohydrates. It focuses on Carbohydrates in general, the disaccharides and polysaccharides. Check out www.mrfordsclass.net for more information.

http://www.sunfood.com Discovery! The best low-glycemic sweetener ever has been found! Imagine a non-glycemic, natural, raw, low-calorie sweet liquid treat that is positively good for you. Move over stevia and agave! Here comes Nature's healthiest sweetener — yacon root syrup! Use yacon root syrup as you would honey, agave, stevia, or maple syrup on foods, in recipes and to sweeten beverages. Our New Zealand yacon syrup has the following properties and benefits: 1. Regulates friendly intestinal flora, especially improves the growth of bifidobacterium 2. Reduces constipation 3. Helps to reduce the risk of developing colon cancer 4. Improves calcium and magnesium absorption 5. Improves vitamin absorption 6. Helps manage cholesterol, triglycerides, and fat metabolism in general 7. Boosts the immune system in a similar way to aloe vera 8. Contain glyconutrients 9. Ideal for low-calorie and weight-loss diets 10. Ideal for low-sugar diets 11. Ideal for cancer-fighting diets 12. Non-cariogenic (does not cause cavities) 13. Contains superfood-level antioxidants 14. Standardized to 30% FOS (fructo-oligosaccharides) 15. Rich in antioxidants 16. Helps reduce symptoms of blood sugar disorders (hypoglycemia, diabetes type 2, etc.) Though packed with sweetness, the sugar in yacon is mainly in the form of fructooligosaccharides (FOS), which cannot be absorbed by the body. This means yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 gram per serving of the sugars that rapidly elevate blood sugar levels). Yacon root syrup has little influence on the glucose tolerance curve and is dramatically less glycemic than honey, agave, or maple syrup.