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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1510

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droplets,andtheelectricallychargedheads
projectfromthedropletsandshieldthe
dropletsfromeachother.Theemulsionoffat
dropletsisnowstable.
These“surface-active”moleculeshave
manyotherapplicationsaswell.Forexample,
monoglycerideshavebeenusedfordecadesin
thebakingbusinessbecausetheyhelpretard
staling,apparentlybycomplexingwith
amyloseandblockingstarchretrogradation.
Carbohydrates

Thenameforthislargegroupofmolecules
comesfromtheearlyideathattheywere
madeupofcarbonandwater.Theyareindeed
madeupofcarbon,hydrogen,andoxygen
atoms,thoughtheoxygenandhydrogenare
notfoundasintactwatercomplexeswithin
themolecules.Carbohydratesareproducedby
allplantsandanimalsforthepurposeof
storingchemicalenergy,andbyplantsto


makeasupportingskeletonforitscells.
Simplesugarsandstarchareenergystores,
whilepectins,cellulose,andothercell-wall
carbohydratesaretheplant’sstructural
materials.
SUGARS

Sugarsarethesimplestcarbohydrates.There


aremanydifferentkindsofsugarmolecules,
eachdistinguishedbythenumberofcarbon
atomsitcontains,andthenbytheparticular
arrangementitassumes.Five-carbonsugars
areespeciallyimportanttoalllifebecause
twoofthem,riboseanddeoxyribose,formthe
backbonesofribonucleicacid(RNA)and
deoxyribonucleicacid(DNA),thecarriersof
thegeneticcode.Andthe6-carbonsugar
glucoseisthemoleculefromwhichmost
livingthingsobtaintheenergytorunthe
biochemicalmachineryoftheircells.Sugars
aresuchanimportantnutrientthatwehavea



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