Carbohydrate

(noun.) 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.

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• The substances of the second group are valuable because of the sugar they contain; sugar contains the maximum amount of carbohydrate. 伯莎M.克拉克. 科学通论.
• Broadly speaking, plants furnish the carbohydrates, that is, starch and sugar; animals furnish the fats and proteids. 伯莎M.克拉克. 科学通论.
• The peanut, for example, contains 43% of fat, 30% of proteids, and only 17% of carbohydrates; the Brazil nut has 65% of fat, 17% of proteids, and only 9% of carbohydrates. 伯莎M.克拉克. 科学通论.
• On the other hand, they are worthless for cell growth and repair, and if we limited our diet to carbohydrates, we should be like a man who had fuel but no engine capable of using it. 伯莎M.克拉克. 科学通论.
• This class of foods contains carbon, oxygen, and hydrogen, and in addition, two substances not found in carbohydrates or fats--namely, sulphur and nitrogen. 伯莎M.克拉克. 科学通论.
• When we test fats for fuel values by means of a calorimeter (Fig. 26), we find that they yield twice as much heat as the carbohydrates, but that they burn out more quickly. 伯莎M.克拉克. 科学通论.
• Corn, wheat, rye, in fact all cereals and grains, potatoes, and most vegetables are rich in carbohydrates; as are also sugar, molasses, honey, and maple sirup. 伯莎M.克拉克. 科学通论.
• Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups. 伯莎M.克拉克. 科学通论.

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