components of food . post -2

Welcome back to class.  Let 's learn about  Carbohydrates in a little more detail.




- What are carbohydrates - click on the following link :  https://www.youtube.com/watch?v=CCaVP-nRfxQ


- Types of carbohydrates - click on the following link:   www.youtube.com/watch?v=uTi9wcNCoicv



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Carbohydrates can broadly be classified into 3  types :

• SUGARS ----  sugar,sugarcane juice (ghane ka ras) jaggery (gud) fructose which is the sugar present in fruits
• STARCH----- present in Rice, Wheat , Potatoes, maggi noodles, pasta. In some homes when rice is cooked the starchy water is drained  away. When you boil pasta or maccaroni the water has a whitish colour because it contains a lot of starch...
• CELLULOSE--- is the roughage or fibre in your diet. Cellulose is present in the cell wall of plant cells.

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We will now differentiate between the three.

REMEMBER ,ALL QUESTIONS GIVEN IN GREEN ARE TO BE DONE IN THE NOTE BOOK

Q6) Differentiate between SUGAR, STARCH, and CELLULOSE.

SUGAR	STARCH	CELLULOSE
Sugar is a simple carbohydrate	Starch is a complex Carbohydrate	Cellulose is a complex Carbohydrate
Tastes Sweet	Tasteless, white and odourless	Tasteless, white powdery material
Soluble in water	Insoluble in water	Cellulose is present in the cell wall of plants
Eg Sugarcane juice jaggery fructose	Rice ,potatoes	Fibre

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The process of Digestion of Carbohydrates begins in the mouth itself  it is for this reason that if we have chewed on a piece of bread or chapathi  for a while it tastes slightly sweetish..



When the process of digestion is completed starch and sugars are broken down into glucose. This glucose is absorbed into the blood  and blood transports this glucose to each and every living cell of the body.



During respiration glucose gets oxidised ( burned up with the help of oxygen ) producing energy carbon di oxide and water.





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