Lauren+Mye,+Kali+Nowak,+Erin+Yoder+&+Victoria+Giglia

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Disaccharides/kali Monosaccharides erin Polysaccharides lauren

High Carbs: high in starch and sugar, include anything made with flour or sugar. Grains, foods with added sugar and starchy vegetables such as potatoes and corn.

Low carbs: proteins such as meat and eggs most vegetables low sugar fruits ( such as strawberries) soy beans and some dairy products.

Low carb diet: also called reduced carbohydrate. Reducing or eliminating added sugar and other refined carbohydrates. Also, eliminate sugar, white flour, white rice and potatoes from the diet. For the perfect amount of carohydrates for each person would be depending on what your sugar level is.

The functions of Carbohydrates: 1. Providing energy and regulation of blood glucose 2. Spreading the use of protiens for energy. 3. Break down of fatty acids and preventing ketosis. 4. Biological recognition processes 5. Flavor and sweeteners. 6. Dietary fiber. KALIS- ===A **disaccharide** or **biose** is the __carbohydrate__ formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. One of the more known examples is sucrose, the other lactose.===

PROPORITIES-disaccharides that are diastereoisomers with different chemical and physical properties.
The glycosidic bond can be formed between any hydroxyl group on the component monosaccharide.

FORMANATION- Disaccharides are formed when two monosaccharides are joined together and a molecule of water is removed.
Three common disaccharides: [] [] []
 * **sucrose**— common table sugar = glucose + fructose
 * **lactose**— major sugar in milk = glucose + galactose
 * **maltose** — product of starch digestion = glucose + glucose
 * **1. disaccharides are macromolecules consisting of two monosaccharides connected by a glycosidic bond.**
 * **2. some common disaccharides are lactose (milk sugar), maltose and sucrose (common table sugar)**