carbohydrates

listen to the pronunciation of carbohydrates
Английский Язык - Турецкий язык
karbonhidratlar

Связанные Термины

carbohydrate
karbonhidrat

Hayvan hücrelerindeki karbonhidrat oranı yaklaşık yüzde altıdır. - The percentage of carbohydrates in animal cells is approximately 6 percent.

Bazı insanlar yüksek yağ ve düşük karbonhidrat diyetinin sağlıklı olduğunu söylüyorlar. - Some people say a high fat–low carbohydrate diet is healthy.

carbohydrate
(isim) karbonhidrat
carbohydrate
(Diş Hekimliği) karbon, hidrojen ve oksijen içeren organik kimyasal yapı. Canlı organizmalara besin olarak enerji verici grubu oluştururlar. Şeker, nişasta, dekstrin ve selülozlar bu gruba girerler
carbohydrate
(Tıp) Karbon hidrat
Английский Язык - Английский Язык
plural form of carbohydrate
A major class of foods that includes sugars and starches
Carbohydrates are the main energy supplier to the body During digestion they are broken down into glucose, thereby providing necessary energy Overconsumption leads to storage of fat, which if needed, can again be converted into glucose As a matter of fact, some carbohydrates have even more adverse on the blood glucose level than refined sugar itself, e g maltose, as in beer
These simple sugars and complex starches are the primary source of fuel and energy for active, healthy animals
Components of food that give us energy They are made of carbon, hydrogen, and oxygen Sugars and starches are examples
The American Heart Association recommends obtaining 50% to 55% of daily calories in the form of carbohydrates, with a an emphasis on increasing sources of complex carbohydrates Populations with high intakes of carbohydrates--60% to 75% of daily calories--enjoy a very low incidence of coronary heart disease Most Americans would benefit by reducing their intake of simple carbohydrates (sugar) and increasing their intake of complex carbohydrates (pasta, whole-grain cereals, breads, legumes, vegetables, and fruit)
Biochemical name for sugar containing molecules including single sugar (monosaccharides) like glucose and galactose, but also polysaccharides (complex carbohydrates) like starch (poly-glucose), cellulose (plant fiber material, also poly-glucose with a different chemical bond structure linking glucose units than those found in starch/glycogen and enzymatically indigestible by humans), chitin (hard shells of insects), and more complex carbohydrate components part of lipids and proteins such as blood serum glycoproteins (antibodies and blood group determinants A, O, B, rhesus positive or negative) All microorganisms (bacteria, viruses) contain carbohydrate surfaces (glycolipids) being the major determinants of immunogenic reactions during infections
A source of energy for the body Complex carbohydrates (carbs that break up into two or more sugars during digestion) are found in nearly all foods of plant origin The best source of carbohydrates is whole grains Simple carbohydrates can be found in fruits and vegetables But you should avoid the simple carbohydrates that come from processed and refined sugars They are not very nutrient-dense A gram of carbohydrate is 4 calories
A group of compounds that includes simple sugars and all larger molecules constucted of sugar molecules One of the six classes of nutrients One gram of carbohydrate provides 4 calories of energy on oxidation
one of three main types of foods, along with proteins and fats Found in breads, cereals, grains, fruits, and vegetables Changed into a simple sugar called glucose during digestion Provides the body with a source of energy
starches and sugars manufactured by a plant and used to provide energy for metabolism, and structural compounds for growth (Trlica 1977)
the type of foodstuff that gives energy eg Sugar & Starch
A type of food, usually from plants versus animals Carbohydrates include simple carbohydrates (sugar, fruit) and complex carbohydrates (vegetables, starches) One of three nutrients that supply calories to the body (See fat and protein )
a type of food, usually derived from plants; one of three nutrients that supply calories to the body; includes simple carbohydrates (sugar, fruit) and complex carbohydrates (vegetables, starches)
Essential nutrients that provide energy to the body such as vegetables, fruit, rice, bread, pasta, and whole grains
Complex organic compounds that form the majority of the barley malt Carbohydrates include insoluble cellulose, soluble hemicellulose, starch and sugars
A chemical compound composed of carbon, hydrogen and oxygen Starch, sugar and cellulose are the most common carbohydrates that supply energy
organic compounds composed of carbon, oxygen, and hydrogen; includes the simple sugars, double sugars, and complex sugars (starches)
organic compounds composed of carbon, hydrogen and oxygen with the hydrogen and oxygen present 2: 1 ratio; 4Kcal/gram
A primary energy producing food for humans and animals Stored as glycogen in the blood, carbohydrates provide glucose: the body's primary source of energy Sources of carbohydrates are found in foods containing high amounts of starches (bread, potatoes), sugars (fruits), and fibers (vegetables, brans, etc ) Complex carbohydrates (such as are found in plants and grains) are preferable to simple sugars
An organic compound derived from carbon, hydrogen, and oxygen that is an important source of food and energy for humans and animals
plural of carbohydrate
energy-providing nutrients
A large group of chemical compounds based on chains of carbon and hydrogen The are present in plants e g as sugar, starch or cellulose They are essential in the context of growth and development of living organisms, and are e g transported from host to parasite or get accumulated in the subterranean bulb of Orobanche or Striga gesnerioides

Связанные Термины

carbohydrate
A chemical compound of carbon, hydrogen, and oxygen, which include sugars, cellulose, and starches
carbohydrate
A family of organic molecules with the general formula (CH20)x, ranging from simple sugars, such as glucose and fructose, to complex molecules, such as starch and cellulose
carbohydrate
Is an organic compound composed of carbon, oxygen, and hydrogen atoms Some examples are sugars, starch, and cellulose
carbohydrate
One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6
carbohydrate
{i} class of organic compounds of carbon hydrogen and oxygen
carbohydrate
A chemical compound made up of carbon, hydrogen, and oxygen Includes sugars, cellulose, and starches
carbohydrate
a chemical compound that contains only carbon, hydrogen, and oxygen Found in plants, carbohydrates - which include all sugars, starches, and celluloses - constitute a major class of animal food and are a basic source of animal energy
carbohydrate
Compund containing carbon, hydrogen and oxygen, in the ratio of 1C: 2H: 1O, such as sugars, starches, and cellulose
carbohydrate
(kar-bow-HIGH-drate) A major source of energy in the diet There are two kinds of carbohydrates -@ simple carbohydrates and complex carbohydrates Simple carbohydrates are sugars and complex carbohydrates include both starches and fiber Carbohydrates have 4 calories per gram In nature, both the simple sugars and the complex starches come packaged in foods like oranges, apples, corn, wheat, and milk Refined or processed carbohydrates are found in cookies, cakes, and pies
carbohydrate
Any chemical compound which consists of only carbon (C), oxygen (O), and hydrogen (H) elements, for example, sugars, starches, and cellulose are carbohydrates Also, the ratio of hydrogen to oxygen atoms in carbohydrates is usually 2: 1
carbohydrate
A sugar, starch, or cellulose that is a food source of energy for an animal or plant; a saccharide
carbohydrate
A substance made by green plants during photosynthesis and composed of carbon, hydrogen, and oxygen Sugar, cellulose, and starch are carbohydrates
carbohydrate
any of the various compounds of carbon, oxygen, and hydrogen including the sugars and starches
carbohydrate
(alc) (chem) An organic compound consisting of a chain or ring of carbon (C) atoms to which hydrogen (H) and oxygen(O) atoms are attached in a ratio of approximately 2: 1; a compound of C, H, and O having the generalized formula (CH2O)n; carbohydrates include sugars, starch, glycogen, and cellulose Carbohydrates are excellent energy FEEDSTOCK F - hydrates de carbone S - carbohidrato
carbohydrate
Literally, a hydrate of carbon Originally defined as any compound with an empirical formula of CH2O; now defined as polyhydroxy aldehydes or ketones Includes starches and sugars See monosaccharide and polysaccharide
carbohydrate
carbohydrate (kär´bo-hì¹drât´), any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds Carbohydrates are produced naturally by green plants from carbon dioxide and water (see PHOTOSYNTHESIS) Essential nutrients, they are the human body’s main source of both quick and sustained energy The three main classes of carbohydrates are monosaccharides, which are the simple SUGARS, e g , FRUCTOSE and GLUCOSE; disaccharides, which are made up of two monosaccharide units and include LACTOSE, MALTOSE, and SUCROSE; and polysaccharides, which are polymers with many monosaccharide units and include CELLULOSE, GLYCOGEN, and STARCH 1
carbohydrate
an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain
carbohydrate
There are two basic forms of carbohydrates: Simple & Complex Simple carbs are usually devoid of fiber and include such foods as refined sugars, fruit juices, and apple sauce The problem with simple carbs is that they promote a large insulin surge, which can lead to hypoglycemia Complex carbs are absorbed more slowly, so they don't cause as great an insulin surge as the simple type Primary macronutrient source of energy in the body; burned as glucose and stored in muscle as glycogen (excess stored as fat) and includes all sugars (1 gram yields 4 calories)
carbohydrate
Substances containing only carbon, hydrogen and oxygen, found in plants and animals eg sugars, starch and cellulose (part of fibre) Carbohydrates are one of the nutrients essential to life in humans
carbohydrate
an organic molecule composed mainly of carbon, hydrogen and oxygen atoms Carbohydrates constitutes a major class of nutrients, and are present in foods such as bread and pasta
carbohydrate
Carbohydrates are organic compounds that consist of carbon, hydrogen and oxygen They vary from simple sugars containing from three to seven carbon atoms to very complex polymers Only the hexoses (sugars with six carbon atoms) and pentoses (sugars with five carbon atoms) and their polymers play important roles in nutrition Carbohydrates in food provide 4 calories per gram Plants manufacture and store carbohydrates as their chief source of energy The glucose synthesized in the leaves of plants is used as the basis for more complex forms of carbohydrates Classification of carbohydrates relates to their structural core of simple sugars, saccharides Principal monosaccharides that occur in food are glucose and fructose Three common disaccharides are sucrose, maltose and lactose Polysaccharides of interest in nutrition include starch, dextrin, glycogen and cellulose
carbohydrate
Foods which provide energy They are often called starches and sugars, and are found in things like bread, pasta, fruit, and cereal
carbohydrate
Carbohydrates are substances, found in certain kinds of food, that provide you with energy. Foods such as sugar and bread that contain these substances can also be referred to as carbohydrates. carbohydrates such as bread, pasta or chips. Any member of a very abundant and widespread class of natural organic compounds that includes sugars, starch, and cellulose. They are commonly classified as monosaccharides (simple sugars; e.g., glucose, fructose), disaccharides (2-unit sugars; e.g., sucrose, lactose), oligosaccharides (3-10 or so sugars), and polysaccharides (large molecules with up to 10,000 monosaccharide units, including cellulose, starch, and glycogen). Green plants produce carbohydrates by photosynthesis. In most animals, carbohydrates are the quickly accessible reservoir of energy, and oxidation (see oxidation-reduction) of glucose in tissues supplies energy for metabolism. Many (but by no means all) carbohydrates have the general chemical formula Cn(H2O)n. The carbon (C) atoms are bonded to hydrogen atoms (H), hydroxyl groups (OH; see functional group), and carbonyl groups (CO), whose combinations, order, and geometric arrangement lead to a large number of isomers with the same chemical formula but different properties. The class is further enlarged because each isomer has various derivatives: uronic acids, sugars with an oxidized group; sugar alcohols, sugars with a reduced group; glycosides, compounds of sugars with other molecules containing a hydroxyl group; and amino sugars, sugars with an amino group (see amino acid)
carbohydrate
Sugars and starches that are the most efficient source of food energy Stored in the muscle and liver as glycogen and in the blood as glucose
carbohydrate
An organic compound produced by photosynthesis, such as sugar, starch, and cellulose and used as a source of food energy by organisms
carbohydrate
(kar-bow-HIGH-drate) A major source of energy in the diet There are two kinds of carbohydrates @ simple carbohydrates and complex carbohydrates Simple carbohydrates are sugars and complex carbohydrates include both starches and fiber Carbohydrates have 4 calories per gram They are found naturally in foods such as breads, cereals, fruits, vegetables, and milk and dairy products Foods such as sugar cereals, soft drinks, fruit drinks, fruit punch, lemonade, cakes, cookies, pies, ice cream, and candy are very rich in sugars
carbohydrate
One of the three main classes of foods and a source of energy Carbohydrates are mainly sugars and starches that the body breaks down into glucose (a simple sugar that the body can use to feed its cells) The body also uses carbohydrates to make a substance called glycogen that is stored in the liver and muscles for future use If the body does not have enough insulin or cannot use the insulin it has, which are the basic problems in most forms of diabetes, then the body will not be able to use carbohydrates for energy the way it should Sometimes abbreviated CHO See also: Fats; protein
carbohydrate
Sugars made up of oxygen and hydrogen that your body gets from starchy and fibrous foods, and uses for energy
carbohydrate
A class of organic compounds including sugars and starches The name comes from the fact that many (but not all) carbohydrates have the basic formula CH2O
carbohydrate
Any of a group of organic compounds produced by photosynthesis plants that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals
complex carbohydrates
Starches, such as grains, breads, rice, pasta, vegetables and beans They get their name from their complex, chainlike structure During digestion, starches are typically broken down into sugars and used by the body for energy Complex carbohydrates offer you more sustained energy levels than simple carbohydrates
complex carbohydrates
carbohydrates made of many simple carbohydrates that are chemically bound together
complex carbohydrates
polysaccharides(starch, some fibers, glycogen)
complex carbohydrates
Complex carbohydrates, also known as polysaccharides, are foods of plant origin consisting of three or more simple sugars bound together The starch in grains is an example Compared to simple carbohydrates (refined carbohydrates such as table sugar and white flour products), complex carbs require a prolonged enzymatic process for digestion and thus provide a slow, even flow of energy This avoids fluctuations in glucose (blood sugar) levels which can affect energy Complex carbohydrates are a source of dietary fibre
complex carbohydrates
Starchy foods that are good sources of energy and nutrients, such as bread, rice, pasta and grains
Турецкий язык - Английский Язык
(Tıp) Üç ana besin sınıfından biri ve enerji kaynağıdır. Karbonhidratlar,Ekmek,hububat(tahıl),meyvalar ve sebzelerde bulunan şeker ve nişastalardır.Sindirim sırasında karbonhidratlar, Glikoz diye adlandırılan basit bir şekere dönüşür.Glikoz,hücreler enerji için ona ihtiyaç duyana kadar karaciğerde depolanır
carbohydrates

    Турецкое произношение

    kärbōhaydreyts

    Произношение

    /ˌkärbōˈhīdrāts/ /ˌkɑːrboʊˈhaɪdreɪts/

    Этимология

    [ -"drAt, -dr&t ] (noun.) circa 1869. See carbohydrate.
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