PDF-Carbohydrate analysis with HPAEPAD HighPerformance AnionExchange Chromatography with Pulsed

They are dif64257cult to analyze using common chromatography and detection methods as they are very polar compounds exhibit similar structural characteristics and lack a suitable chromophore HighPerformance AnionExchange chromatography with Pulsed A. . Counting and Basic Nutrition . An education program for the person with diabetes. Presented . by: . Lisa . Cogbill, RD LD . CDE. Objectives:. Meal Planning. What is a Carbohydrate. Food Choices. http://www.vinafengshui.com/wp-content/uploads/2014. Presentation Purpose. To increase knowledge about identifying carbohydrates, carbohydrate counting, and portion sizes of carbohydrates. To understand the important role of the diet in diabetes. Evidence. 1. Class characteristic—ink analysis, paper analysis, most handwriting analysis. 2. Individual characteristic--With document analysis, it is difficult to identify to an individual characteristic except with typewriter or printer specific marks.. . Diet. Shands at UF. What are Carbohydrates?. You’ve probably heard a number of confusing. and conflicting statements about carbohydrates.. This is, in part, due to the fact that the term carbohydrate is used for a whole variety of foods that are not very much alike.. – polyhydroxyaldehydes or polyhydroxy-ketones of formula (CH. 2. O). n. , or compounds that can be hydrolyzed to them. (aka sugars or saccharides). Monosaccharides . – carbohydrates that cannot be hydrolyzed to simpler carbohydrates; eg. Glucose or fructose.. Instrumental Analysis Instrumentation Paper Chromatography GC – Gas Chromatography HPLC- High Performance Liquid Chromatography IR – Infrared Spectroscopy UV-Vis Spectroscopy MS – Mass Spectrometry Carbohydrates Carbohydrates serve a variety of functions E nergy storage and food Structure and support Lubrication Protection Recognition and signaling Component of nucleotides starch mucin (glycoprotein) Human Nutrition. The role of carbohydrates in nutrition. The major dietary carbohydrates. Class (DP*). Subgroup. Components. Sugars.  (1–2). Monosaccharides. Glucose, . galactose. , fructose, xylose. :. 1. . Describe . the function . and . . . sources . of carbohydrate.. 2. Give . tips for selecting . . . healthful . carbs.. I. . What is carbohydrate?. Carbohydrates are nutrients made of . Omeed Memar, MD, PhD. Clinical Instructor. Northwestern Memorial Hospital. Department of Dermatology. Chicago, IL. Actinic Keratosis. Prevalence in U.S.A is over 57 million. 1-15% can progress to SCC. Carbohydrates. Are the most common type of organic compound. Examples: Starch or sugar. Is used to store energy. Are built in repeating units to make a larger molecule. Contain only carbon, hydrogen, and oxygen. Mikhail Tswett. Russian Botanist. (1872-1919). . Mikhail Tswett. invented chromatography in 1901 during his . research on plant pigments. . . He used the technique to separate various plant pigments such as . A. . technique for the separation of a mixture by passing it in solution or suspension through a medium in which the components move at . different . rates. .. Principle. It is based on the principle of the partition of the solute between two phases/solvents. SIMPLE & COMPLEX.. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and oxygen.. Unlike essential amino acids and fatty acids, there are no essential carbohydrates. This means we can obtain everything we need nutritionally from other food sources, so carbs are not necessary to maintain life..