Page 12 - E-book Digestive System

Monosaccharides (C6H12O6) are very

carbohydrates simple and has one sugar cluster. The

taste is sweet and quite easily soluble in water. This

type of carbohydrate can be found in the form of
glucose, fructose, galactose and manose. Under

normal circumstances, a person's blood contains

from 70 to 100 mg of glucose per 100 ml. When the
level of glucose in a person's blood is higher than the

state normally, the person may develop Figure 2. Food sources contains
carbohydrates

hyperglycemia. Meanwhile, if the glucose level is
lower, a person can experience hypoglycemia.

The second type of carbohydrate is disaccharides. Disaccharides
(C12H22O11)n is a carbohydrate that has two sugar groups. Like monosaccharides,
disaccharides also taste sweet and are easily soluble in water. Examples include
sucrose, lactose, and maltose. Sucrose is a combination of glucose and fructose.
Lactose is a composite of glucose and galactose. While maltose is a combination
of glucose and glucose.
In addition to these two types of carbohydrates, there is also another type
of carbohydrate, namely polysaccharides. Polysaccharides are carbohydrates that
have more than 10 sugar groups. Some this type of large carbohydrate has no
taste. If there is, it tastes bitter. In addition, polysaccharides are difficult to
dissolve in water. Examples are starch (amilum), glycogen, cellulose, pectin,
lignin and chitin composed of tens, hundreds, up to thousands of sugar clusters.

Figure 3. Classification of carbohydrates
Every 1 gram of carbohydrates contains 4.1 calories. Sources of
carbohydrates are obtained in the staple food derived from rice, kettle, corn, sago,
wheat, and tubers. In addition, food sources carbohydrate-containing ones found
in bread, noodles, flour, jam, and so on. Note Table 1.

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