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CARBOHYDRATES AND FATS

Natural foods are mixtures, and the components that supply the carbon practically all belong to one of three kinds of organic compounds: carbohydrates, fats and proteins.

The usable carbohydrates are the starches and the sugars. Some animals can use cellulose and other carbohydrates that make up the structure of the plant, but man is not so versatile. He is limited to starch, the glucose of fruits, the lactose of milk and the sugar of the sugar bowl. Nearly all plants produce starch, generally stored in the seeds or the roots. Wheat, rye, barley, oats and rice store plenty of starch in their seeds. Potatoes, carrots, parsnips and the like lay up a good supply in their roots. The starches are insoluble in water, but the digestive system, beginning with the mouth, changes starch to glucose, C₆H₁₂O₆. The glucose is soluble and can pass through the intestinal walls into the blood stream. The sugars are soluble and do not have to stop to be digested, which is why they are quick sources of energy. Spinach and celery, like other leaves and stems on the food list, contain small amounts of starch and sugar.

Many fats are familiar in the grocery in pure form. These are olive oil, corn oil, cottonseed oil and lard and other shortenings. Then too, avocados, coconut, chocolate, nuts and meats all contain considerable fat along with their other components. The fats are all insoluble in water and so they are digested to glycerol and fatty acids before they are absorbed.

The carbohydrates and the fats are the main sources of carbon for the production of energy. The former supply 4 kcal per gram and the latter are more generous with 9. The diet of the average man (154 lb.) between the ages of thirty-five and fifty-five requires about 2600 kilocalories a day: women and older men require less.

1. The components that supply carbon are carbohydrates, fats and proteins. 2. The usable carbohydrates are starches and sugars. 3. Nearly all plants produce starch. 4. Wheat stores plenty of starch in the seeds. 5. Potatoes have starch in their roots. 6. Starches are insoluble in water. 7. Glucose is soluble in water. 8. Sugars are soluble in water, that is why they are quick sources of energy. 9. Spinach contains small amounts of starch and sugar. 10. Coconut, chocolate contain fat. 11. Fats are all insoluble in water. 12. Carbohydrates and fats are the main sources of carbon for the production of energy. 13. Carbohydrates supply 4 kcal per gram. 14. Fats supply 9 kcal per gram.

KEYS

1. 1 – 3, 2 – 4, 3 – 2, 4 – 1, 5 – 3, 6 – 5, 7 – 2, 8 – 4

2. 1 – 1, 2 – 2, 3 – 3, 4 – 3, 5 – 1, 6 – 3, 7 – 3, 8 – 2

3. 1) ∨, 2) □, 3) ◊, 4) ○, 5) □, 6) ∨,7) ∀,8) □, 9) ◊, 10) ∨,11) ○, 12) ∨,

13) □,14) ○,15) ∨,16) ∀

4. Speaker

1. result 1 – 1

2. composition 2 – 2

3. logical 3 – 3

4. calculation 4 – 3

5. structure 5 – 1

6. ceremony 6 – 3

7. stabilize 7 – 3

8. automatic 8 – 2

5. 1 – 3, 2 – 2, 3 – 1, 4 – 2, 5 – 3, 6 – 1, 7 – 2, 8 – 3

6. 1 – 1, 2 – 2, 3 – 2, 4 – 1, 5 – 2, 6 – 1, 7 – 2, 8 – 2

7. 1. control the experiments, 2. principle of the thermometer, 3. basis of the absolute temperature scale, 4. classification of the elements, 5. biochemical reactions, 6. enzymes that microorganisms produce, 7. processes of alcoholic fermentation, 8. structure of the chemical molecule

9. 1, 2, 3, 6, 8, 11, 12

КОМПЛЕКС 9. УЗНАВАНИЕ И ПОНИМАНИЕ СЛОВОСОЧЕТАНИЙ,