Wednesday 4pm. Carbohydrate by Anton Kozhanov https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk made by Anton Kozhanov, Ethan Wang, Ellen Song, Jiahang Guo en-us 2021-08-18 06:22:04 UTC 2026-02-07 01:48:24 UTC hello@padlet.com Carbohydrate Energy Content json3813 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683622294 The energy density for carbohydrates is 17kJ per gram, which is approximately 4 calories.]]> 2021-08-18 06:23:28 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683622294 kenny200236 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683636218 The general empirical structure for carbohydrates is (CH2O)n. So Carbohydrates consist of carbon, hydrogen, and oxygen.

]]> 2021-08-18 06:34:22 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683636218 Adult daily intake of carbohydrates anton1kozhanov https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683643743 2021-08-18 06:39:37 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683643743 There are three main forms of Carbs in the body glucose, glycogen, sugar-containing complexes. ywan3126 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683646593 Carbs are the main component and main energy supply material of the cell structure of life, participate in the composition and various activities of cell, have important functions of regulating cell activities, and also have the effect of improving human immunity and enhancing intestinal function.]]> 2021-08-18 06:41:38 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683646593 One of the interesting problems with the low GI value we have learned is that when the pasta is cooked for 8～10 minutes, it is a low value （GI）and when it is cooked for 20 minutes or more, it is a high value（GI）. ywan3126 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683655487 2021-08-18 06:46:45 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683655487 json3813 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683655693 The oat, sugar-free bread (B1), had the highest carbohydrate and energy and the lowest moisture contents. 
A second oat, sugar-free bread (B5), is among the 3 highest carbohydrate and energy contents. The third brown, sugar-free bread (B4), has carbohydrate, moisture, and energy contents that are around the mean of the breads. The sugar-free breads (B1 and B5) energy densities were significantly higher than that of white bread (B17), while the sugar free bread (B4) energy density was lower than that of white bread. These results indicate that the “sugar-free” nutrient claim does not always mean a low carbohydrate and hence energy content. A distinguished bread, B16, had the highest protein and moisture and the lowest carbohydrate and energy. The manufacturer of this bread claimed that this bread contains (per 100 g bread) 34.2 g of protein, 36.3 g of fiber, and 2.9 g of carbohydrate. The chemical analysis of this bread revealed close figures for protein (33.52%), but much higher carbohydrate content (19.91%) and much lower fiber content (2.02%). This bread gave the lowest energy density  (219.04 kcal/100 g) among all the other breads. These results indicate that the declared ingredient claims are not all true.
]]> 2021-08-18 06:46:54 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683655693 json3813 https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683658864 2021-08-18 06:49:18 UTC https://padlet.com/anton1kozhanov/6nmggcfqhyoeo6qk/wish/1683658864