Carbohydrate Analysis
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | Main source of energy, dietary fiber, provides stability properties, sugar lowers water activity.
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| Define total carbohydrate. | show 🗑
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| Define other carbohydrate. | show 🗑
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| show | False
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| T or F: Total carbohydrate is always calculated, never measured. | show 🗑
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| show | 1. Dry sample
2. Grind sample to powder
3. Extract lipids via Soxhlet extractor
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| 80% hot ethanol can be used to extract ____. | show 🗑
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| What method is used to determine total carbohydrate? | show 🗑
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| In _____ method, carbohydrates are heated in the presence of furan, which condenses with phenol to form compounds quantified with a spectrophotometer. | show 🗑
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| Name three colorimetric methods for reducing sugar analysis. | show 🗑
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| show | cupric, cuprous
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| show | Carrez treatment
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| show | Emulsions are broken, proteins precipitated, and colors absorbed; suspension is filtered and used in assay.
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| show | Fructose, glucose
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| Give two examples of oligosaccharides. | show 🗑
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| Give two examples of polysaccharides. | show 🗑
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| Give three advantages to enzymatic methods. | show 🗑
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| show | May have interfering compounds, not always 100% specific
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| Name two methods for mono- and oligo- saccharide analysis. | show 🗑
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| ____ can be analyzed by enzymatic methods, degree of gelatinization, or degree of retrogradation. | show 🗑
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| show | Starch is converted in D-glucose by enzymes, and then D-glucose is quantified enzymatically; glucose oxidase, peroxidase.
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| show | Amylases must be pure, not quantitative for high-amylose starch.
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| _____ enzyme is used to determine degree of starch gelatinization and retrogradation. | show 🗑
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| show | Saponify with NaOH then acidify/precipitate with calcium then weigh pectin; spectrophometric methods
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| Define dietary fiber. | show 🗑
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| T or F: Dietary fiber includes monosaccharides. | show 🗑
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| Name two types of soluble fiber and what foods it is found in. | show 🗑
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| show | Cellulose, ligin; wheat bran and whole grains
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| T or F: Crude fiber is not used for human food. | show 🗑
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| What is the advantage to the AOAC method for total dietary fiber? | show 🗑
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| show | Time consuming, overestimates fiber content in foods with simple sugars
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| show | Microscopy, mass spectroscopy, specific gravity, refractometry
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Created by:
goberoi
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