-
sucrose
- table sugar
- glucose + fructose w/α-1, β-2 bond
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maltose
glucose + glucose w/α-1,4 bond
-
lactose
glucose + galactose w/β-1,4 bond
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What are the differences in the two types of starch, amylose and amylopectin?
- Amylose is a linear polysaccharide with α-1,4 bonds
- Amylopectin is a branched polysaccharide with α-1,6 bonds
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what are the three parts of a kernel of wheat and which part has the most fiber? Which part contains vitamins and minerals? Which part is mostly made of starch?
- germ, endosperm, bran
- bran has the most fiber
- germ contains vitamins and minerals
- endosperm is made mostly of starch
-
What are maltase and α-dextrinase?
They are enzymes located on the brush border that break up sugars into single glucose molecules.
-
SGLT1
location
type
movement
- brush border
- secondary active transport
- 1 glucose and 2 Na+ into enterocyte
-
GLUT2
location
type
movement
- basolateral membrane
- facilitated diffusion
- 1 glucose from enterocyte to blood
-
GLUT5
location
type
movement
- brush border
- facilitated diffusion
- 1 fructose into enterocyte
-
Na/K ATPase Pump
location
movement
- basolateral membrane
- 2 K+ into enterocyte and 3 Na+ to blood
-
What is a by-product of lactose fermentation?
Fermentation of lactose produces CO2 which can cause symptoms of abdominal cramping, flatulence, and diarrhea.
-
What causes the difference in lactose content in some dairy products?
lactobacillus in processed dairy products can break down much of the lactose
-
Genetics of lactase persistence
- autosomal
- persistence is dominant over non-persistence phenotype
- heterozygotes tend not to be lactose intolerant
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