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Mestinon (Pyridostigmine)

###table###Mestinon(Pyridostigmine)
NUTRIENTS FOR YOUR BODY: CABBOHYDRATES
All people of the world depend upon carbohydrate-rich foods as the principal source of-calories. In the United States carbohydrates furnish less-than half of the calories, whereas in some countries of the world as much as four fifths of the calories are obtained from carbohydrate. The carbohydrate-rich plants are easily grown, give a large yield of food per acre, keep rather well, and are less expensive than foods of animal origin. The foods are highly acceptable in a great variety of ways and are easily digested and used in the body.
Nature and classification
By a complex process known as photosynthesis all green plants use energy from the sun, water from the soil, and carbon dioxide from the air to make carbohydrate. All carbohydrates contain the chemical elements carbon, hydrogen, and oxygen. The hydrogen and oxygen are present in the same proportions as found in water.
The single and double sugars are often referred to as “simple” carbohydrates, while the polysaccharides including starches and dietary fibers arc designated as “complex” carbohydrates.
Properties
Carbohydrates may be ranked in decreasing order of sweetness: fructose, sucrose, glucose, lactose, dextrin, and starch. Regardless of their sweetness, all carbohydrates furnish 4 kcal per gram. Only a small amount of honey, which is rich in fructose, can be eaten at one time. If one needs to increase the caloric value of a glass of lemonade, for example, he could use about twice as much glucose as sucrose. Lactose is only about one seventh as sweet as sucrose. Sugars vary greatly in their solubility. Glucose is less soluble than sucrose; when making up a beverage it should be stirred well so that the sugar will not settle to the bottom. Lactose is now seldom used in beverages because of its poor solubility, its higher cost, and its tendency to irritate the intestinal tract when taken in large amounts.
Starches are bland in flavor and not sweet. A green banana is high in starch; as it ripens, the starch is changed to glucose and the sweetness is thereby increased. When corn ripens, it becomes less sweet as the sugars are converted to starch.
The thickening property of starch is well known, as in the making of cornstarch pudding or the cooking of a breakfast cereal such as oatmeal. When mixed with water and cooked, the starch absorbs water, and the mixture thickens.
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