Ap Biology Chapter 4 Essay

Carbohydrates have two functions which is, provides short term energy and structure in some organisms. They have an atomic makeup of Carbon, Hydrogen, and Oxygen, with a 2:1 ratio of Hydrogen to Oxygen. The monomer is a monosaccharide which contains a single sugar. A couple examples of this would be glucose, fructose, and deoxyribose which is found in DNA. Yet, foods with this monomer in it would be mostly fruits, candy, and soda. Carbohydrates also have a polysaccharide which is a polymer made of many monosaccharides strung together. Some examples of these are starch, glycogen, cellulose, and chitin. A starch is storage from glucose in plants(potatoes, pasta, waffles, and toast). Glycogen is storage from glucose in animals. Cellous is structure in plants (cell wall). Chitin is structure in animals (exoskeleton).

(Ashley Parrish, 06/04/2015, para.2) Carbohydrates are in foods like rice, potatoes, bread, and pasta. Carbohydrates can be healthy and unhealthy. Healthier carbohydrates include beans, fruits and vegetables, and whole grains. Unhealthy carbohydrates can be white bread, pastries, and soda. (Ashley Parrish, 06/04/2015, para.5) When consuming carbohydrates, our body takes the carbohydrates and turns it into glucose which becomes energy for our body. (Harvard T.H.Chan, para.4) The three main types of carbohydrates are sugar, starch, and fiber. Eating too many carbohydrates can cause excessive weight gain. (Emily Wax, 02/09/2016,

First of all, let’s discuss the carbohydrate molecule, which contains carbon, oxygen, and hydrogen atoms. Carbohydrates are the most important source of energy for our body and our digestive system changes carbohydrates into glucose (sugar). Carbohydrates contain monosaccharides (one simple sugar), disaccharides (two simple sugars), and polysaccharides (many simple sugars). These simple sugars are joined by glycosidic bonds to form

Carbohydrates (carb) for me were at 206.36 grams when it should be at 554.37 grams, so not exactly where I need to be. Again, my carb intake was the highest during lunchtime. The foods highest in carbs high in starch or sugar would be found in the grains (Cinnamon Toast Crunch), starchy potatoes (French fries), and any foods with added sugar. Low carb foods I consumed were the meat (lunch and dinner), eggs (breakfast), and the small portion of vegetables (broccoli and carrots).

You must be smart about the carbs you eat. Not all carbohydrates are the same. They can be simple carbohydrates or complex carbohydrates. Diabetics should focus on incorporating complex carbs with high-fiber because they have a slow release in the blood stream. This action prevents the over production of insulin that is often caused by the consumption of simple carbohydrates. When complex carbs are incorporated, they provide lasting energy that helps diabetics to stay full longer; therefore there is a gradual release of insulin versus and abrupt release that can result in a hypoglycemic episode.

Having low carbs could lead to a offset of electrolytes in your blood. WebMD.com told me that this can have an effect on kidney function. Your kidneys probably won't take much affect from your diet, but it could make things worse for your brain. You're brain needs carbs as energy and without glucose, you could feel light headed and have a harder time thinking and remembering things.

Typical low-carb diets do not work long-term because they contain too many calories. They also require you to avoid carbohydrates for the rest of your life, which quickly leaves most people feeling deprived and unsatisfied. Eating should be pleasurable, not stressful. Even worse, low carb diets can wreck your metabolism and damage your health. Traditional low carb diets ban fruits and certain vegetables.

First, let’s look at some of the background information of low-carb diets. Also, we will look at a couple different diets and what their different phases are. A low-carb diet is one that restricts the intake of carbohydrates for the purpose of losing weight. Foods high in carbs, like sugar, bread, and pasta, are often replaced with foods containing a higher percentage of fats and protein, such as meat, fish, and eggs. Other foods low in carbs, which include some vegetables and fruits, are also acceptable. It is also important to

High carb diets are utilized to glycogen stored in the liver and muscles. Glycogen is a

I believe if you eat carbs in moderation they will not affect you in a bad way. However, most people overeat and do not pay attention to what they eat. The only way carbs will affect someone in a negative way is by overeating, eating the wrong carbs or if you have a certain body type and your body just does not use them the right way. Some people just never know when to stop eating. They have 3 or more plates of food full of starches and sugar. In this day and age, children, teenagers, and adults are becoming obese from eating very wrongly. I have never seen someone’s refrigerator with just pizza and frozen meals, but that is what this generation has grown accustomed to. There are 3 body types, Mesomorph, Ectomorph, and Endomorph. When endomorphs

Fiber is the important part of the diet. Soluble fibers dissolve in water. Insoluble fibers do not dissolve in water. High intake of dietary fiber can reduce risk of heart desease, dibetes, colon cancer and GI disorders. Soluble fibers take longer to digest, therefore it takes longer for our bodies to absorb sugar. It is very important to people who have diabetes, because soluble fiber can prevent blood sugar spikes. Insoluble fibers prevent constipation. Functional fibers consist of no digestible forms of carbs that are extracted from starchy foods or been manufactured in the laboratory from starches of sugar. Cellulose is the insoluble fiber that found in whole grains, whole whatnots .Lignin is insoluble fiber that can be found in flax and

The high fiber food need to be chewed thoroughly in order to slow down the eating process and help contribute to a feeling of being full. This can help prevent obesity from overeating. Besides, fiber in stomach are bulkier and may be stayed there longer. Therefore, it makes food more satisfying. In addition, fiber can keep blood sugar on a more stable level. It slows digestion and absorption so that glucose (sugar) in food enters the bloodstream more slowly. Moreover, fiber helps to nourish the lining of the colon. The simple organic acids produced because of breaking down fiber in the colon by bacteria. These acids also provide fuel for the rest of the body, especially

Fiber is the indigestible portion of food that derived mostly from plants. This is the number step in having a healthy bowels. Soluble and insoluble fiber has different effects on the bowels and both are needed to keep the bowels in good shape. Soluble fiber is easily broken down by certain types of bacteria in the colon that produces energy and gas. This is also beneficial

The majority of low-carb diets are based on the assumption that "obesity and most of its related problems are often (maybe even usually) caused by an insulin problem, not chronic overeating, fat consumption, or refined sugars per se" (http://www.syndicomm.com/lowcarb.html). Therefore, a low-carb diet seeks to curb carbohydrate cravings by lowering overall carbohydrate intake. The philosophy of low-carb diets is that when the cravings have subsided, not only will carbohydrate intake be substantially lower, but food intake in general will decline, resulting in weight loss. There are many low-carb diet plans that are available. Some of the most popular include:

Polysaccharides are relatively complex carbohydrates. They are polymers made up of many monosaccharides joined together by glycoside bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water, and have no sweet taste. Starches are glucose polymers in which glucopyranose units are bonded by alpha-linkages. It is made up of a mixture of Amylose and Amylopectin. Amylose consists of a linear chain of several hundred glucose molecules and Amylopectin is a branched molecule made of several thousand glucose units. Glycogen is a