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Example sentences for "carbohydrate"

Lexicographically close words:
carbide; carbides; carbine; carbineers; carbines; carbohydrates; carbolate; carbolated; carbolic; carbolized
  1. The food is alike in both cases; it consists of water, certain inorganic salts, carbohydrate material and proteid material.

  2. The most obvious distinction is that the animal cell-wall is either absent or composed of a nitrogenous material, whereas the plant cell-wall is composed of a carbohydrate material--cellulose.

  3. Certainly no special food containing nearly as much carbohydrate as a normal food of the same class should be entitled to this appellation.

  4. As already stated, the main purpose of this investigation was not so much to detect fraud as to secure information which would be of benefit to the diabetic and to the physician who seeks foods suitable for a low carbohydrate diet.

  5. The total available calories per daily dose based on the proteid and carbohydrate bodies varies from 9.

  6. This includes not only the proteid and carbohydrate matter, but the fat as well.

  7. To all these substances the term carbohydrate is applied.

  8. A carbohydrate which can be obtained by the action of mineral acids on cellulose.

  9. Starch is not present, the carbohydrate being found in the form of lactose, or milk sugar, a sugar differing somewhat from the sugars found in vegetables and fruit (see Chapter X).

  10. A meal of pure protein, or fat, or carbohydrate would not be relished, and would have some physiological disadvantages.

  11. The simplest carbohydrate is a sugar which cannot be broken up into other sugars.

  12. There is another difference to note although this is not shown in the table; in the beans the carbohydrate is of two kinds, sugar and starch.

  13. Protein is used for muscle building as well as for supplying energy, and the larger one grows, the greater the reserves of carbohydrate and fat which he can carry.

  14. The colourless granules of Florideae, which are supposed to constitute the carbohydrate reserve material, have been called floridean-starch.

  15. It is an albumin, and not a carbohydrate as was formerly held; and gives most of the colour reactions of albumins.

  16. Glyco-proteids'' differ from nucleo-proteids in containing a carbohydrate radical, which is liberated only by boiling with mineral acids or alkalies.

  17. It also gave the Molisch carbohydrate reaction, and the ozazone test in seventeen minutes as described in Mulliken (Identification of Pure Organic Compounds, Ed.

  18. The complete suppression of carbohydrates from the dietary” is the only means the physician has to determine the diabetic’s carbohydrate tolerance.

  19. Sugar or any other carbohydrate may under diabetic conditions cause an increase of glucose in the urine, but I do not believe that any food or any diet can cause diabetes.

  20. Under ordinary conditions the carbohydrate is never completely fermented, since the accumulation of the product--acid--stops the reaction.

  21. Any carbohydrate in the broth is destroyed by the Bacterium coli.

  22. Agar agar, usually called agar, is a complex carbohydrate substance of unknown composition obtained from certain seaweeds along the coast of Japan and Southeastern Asia.

  23. From these figures it can be calculated that the man utilizes about two and a half times as much carbohydrate and about seven times as much nitrogen as the bacterium, relatively speaking.

  24. Acid or gaseous fermentation of various carbohydrates in carbohydrate broth, or both.

  25. A carbohydrate is usually though not always essential for the growth of anaerobes and serves them as the best source of energy.

  26. Starch* is the carbohydrate of greatest importance as a food, and it is also the one found in the greatest abundance.

  27. Dealing largely, as it does, with unfamiliar terms like carbohydrate and hydrocarbon and calories, it is hard to translate into the terms of the potatoes left over from dinner and the vegetables we can afford to buy.

  28. Fuel for heat and energy is in two forms--carbohydrate (starch and sugar) and fat.

  29. Defn: An amorphous carbohydrate found in the vegetable kingdom, esp.

  30. Defn: A suffix indicating that the substance to the name of wich it is affixed is a member of the carbohydrate group; as in cellulose, sucrose, dextrose, etc.

  31. Defn: A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste.

  32. An amorphous, gummy carbohydrate resembling gelose, found in the seeds of leguminous plants, and yielding on decomposition several sugars, including galactose.

  33. Cereal starch is the most difficult of all carbohydrate matter to digest.

  34. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated.

  35. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food.

  36. Under the influence of ATP, phosphoglyceric acid is synthesized and further built up by way of carbohydrate phosphates to hexose sugars and finally to starch.

  37. It was learned for example, that the special kind of carbohydrate present in nucleins was very susceptible to change under the conditions of hydrolysis by acids.

  38. The carbohydrate in this nucleic acid proved to be identical with D-ribose, which Emil Fischer had artificially made from arabinose and named ribose to indicate this relationship (1891).

  39. A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste.

  40. An amorphous carbohydrate found in the vegetable kingdom, esp.

  41. Acid and subacid fruit juices do not contain sufficient carbohydrate or protein materials to unduly excite the digestive processes, while on the other hand they are very rich in Nature's best medicines, the mineral salts in organic form.

  42. They belong to the carbohydrate groups and should be used sparingly by people suffering from intestinal indigestion.

  43. Sidenote: Waste-products of bacterial fermentation] In the alimentary canal there exists an abundance of carbohydrate and proteid substances which form excellent food material for numerous species of bacteria.

  44. Sidenote: Sources of starch] Starch is the most abundant carbohydrate known.

  45. When these sugars reach the liver they are again built up into a complex carbohydrate very similar to starch in composition.

  46. This is purely theoretical, and of no practical importance, except that it shows that the polysaccharid is capable of being digested or broken up into many simple carbohydrate compounds.

  47. In regard to beriberi, it is claimed that there is a direct ratio between the quantity of carbohydrate ingested and the amount of vitamine required.

  48. The Influence of a Vitamine Free Diet on the Carbohydrate Metabolism, Jour.

  49. Nothing whatsoever is known regarding the possible influence of the fat, protein, carbohydrate and salt content of the diet on the development of scurvy.

  50. It will be seen that the infants were all on a high carbohydrate diet, and that in two instances the flora was compared, not only during the active scorbutic process, but after orange juice had been given for a week or more.

  51. This author, however, associates their activity with proteolytic rather than with carbohydrate metabolism.

  52. Among the first to suggest this hypothesis were Vedder and Clark, who noted a relationship between the amount of vitamine required by fowls and their carbohydrate intake.

  53. Compounds of proteids with members of the carbohydrate group.

  54. No albumin or sugar was found in the urine, although the dog was fed on a very liberal carbohydrate diet.

  55. Later meat was substituted for the carbohydrate diet and the administration of caffein was stopped for four days.

  56. This first organic synthate must be condensed into some carbohydrate suitable for translocation and storage as reserve food.

  57. Among the monocotyledons, starch seems to be the characteristic carbohydrate reserve of aquatic, or moisture-loving, species, while inulin is more common among those which prefer dry situations.

  58. Solutions of nucleic acids are optically active, probably because of the carbohydrate constituents.

  59. For each individual species, however, the form of carbohydrate produced is always the same, at least under normal conditions of growth.

  60. It is the carbohydrate of the tubers of the dahlia and artichoke and of the fleshy roots of chicory.

  61. Attention should be called, at this point, to the fact that such formulas as these cannot possibly accurately represent the actual arrangement of the constituent groups of a carbohydrate molecule around an asymmetric carbon atom.

  62. But in other cases, the nature of the carbohydrate stored undoubtedly is correlated with the external temperatures at the time of storage.

  63. Other species of plants always show considerable quantities of simple sugars in the vegetative tissues, and some even store up their reserve carbohydrate food material in the form of glucose or sucrose.

  64. Attempts have been made to associate the type of carbohydrate formed in cell synthesis with the botanical families to which the plants belong, but with no very great success.

  65. As this provides an additional amount of protein, the dish on the whole serves as an excellent substitute for meat with carbohydrate added.

  66. The food value of corn, which is very high, even exceeding that of Irish potatoes, is due principally to the carbohydrate it contains.

  67. The presence of quantities of protein and fat and the absence of carbohydrate in eggs indicate that the proper thing to combine with this food, in order to have a well-balanced meal when eggs are eaten, is carbohydrate in some form.

  68. In either of these two forms--starch and sugar--vegetable carbohydrate is easily digested.

  69. Irish, or white, potatoes contain very little carbohydrate in the form of sugar, but in the sweet potato much of the carbohydrate is sugar.

  70. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar.

  71. In food value, which is found principally as carbohydrate in the form of sugar, this class of foods is not very high, being about the same as carrots, beets, and other root vegetables.

  72. In fact, the carbohydrate that vegetables contain constitutes a large proportion of their food value.

  73. The greater part of this food value is carbohydrate in the form of sugar, but in order to prepare cabbage so that it has any importance in the meal, considerable quantities of protein, fat, and carbohydrate must be added.

  74. Most of this is carbohydrate in the form of starch, but they also contain considerable protein.

  75. The different varieties of winter squash are usually larger than summer squashes and have a very hard outside covering; also, they contain less water and more carbohydrate and, consequently, have a higher food value.

  76. They also contain a large amount of carbohydrate in the form of starch and are high in mineral salts.

  77. The food value it does have is carbohydrate in the form of sugar.

  78. It is found that the liver of an animal well and regularly fed, when examined soon after death, contains a quantity of a carbohydrate substance not unlike starch.

  79. The carbohydrate is very much in preponderance because of its easy digestion and assimilation.

  80. Some green fruits and bananas contain a very small amount of starch, but on the whole the carbohydrate of fruits is in the form of sugar and is in solution in the fruit juices.

  81. Mention the kinds of carbohydrate to which the food value of fruits is chiefly due.

  82. This means that it is very high in carbohydrate and comparatively low in protein and fat.

  83. In some cases, the carbohydrate found in green fruits is partly in the form of starch, which in the process of development is changed to sugar.

  84. The carbohydrate is provided by the starch found in cereals, bread, and vegetables and by the sugar contained in fruits, as well as that used in the preparation of various foods and in the sweetening of beverages, cereals, and fruits.

  85. The chief form of this carbohydrate is known as levulose, or fruit sugar.

  86. It is definitely known that alcohol acts as a food when it enters the body, for it is burned just as a carbohydrate would be and thus produces heat.

  87. To a certain extent, fat is found in these high-carbohydrate foods.

  88. So far as their composition is concerned, confections are largely carbohydrate in the form of sugar.

  89. Whatever food value fruits may have, whether it be high or low, is due to the carbohydrate they contain.

  90. Pectin is also a carbohydrate that is found in large quantities in some fruits, while in other fruits it is lacking.

  91. However, the same benefit can be had by strict adherence to a low-fat, low-carbohydrate diet.

  92. The bland-tasting root is virtually pure starch, a simple carbohydrate not much different than pure corn starch.

  93. The framework of the potato is cellulose, which is an indigestible carbohydrate material.

  94. It is one of the most important protein foods; but it contains so small a percentage of carbohydrate (milk sugar) that for the adult it must be supplemented with carbohydrate foods.

  95. There are some persons, perhaps, who do not realize that beside cane sugar many kinds of carbohydrate occur in our food.

  96. Since the body handles carbohydrate more readily than fat, it is preferable that whatever additional energy pregnancy necessitates should be supplied by carbohydrates.

  97. Primarily the proteins are tissue-builders, but in the absence of sufficient fat or carbohydrate the body burns protein to secure heat and energy.

  98. The saliva, however, acts only upon starch; and, moreover, its action upon this carbohydrate is weak unless the food is thoroughly chewed and mixed in the mouth.

  99. The largest proportion of carbohydrate lies in the center, this substance growing less toward the outside of the grain.

  100. A characteristic of all cereals, however, is that they contain a large amount of carbohydrate and a small amount of water.

  101. It is marketed in such a way that when proper food, such as soft dough, or sponge, and a favorable temperature are provided, the plants will multiply and act on the carbohydrate that they find in the food.

  102. The cereals are essentially a carbohydrate food, but some also yield a large proportion of protein.

  103. Carbohydrate in the form of sugar proves to be an ideal food for yeast, and 70 to 90 degrees Fahrenheit is the temperature at which the most rapid growth occurs.

  104. The food substance found in the greatest proportion in cereals is carbohydrate in the form of starch.

  105. The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "carbohydrate" in a variety of sentences. We hope that you will now be able to make sentences using this word.