In this lesson on the glycaemic index, which is part of Unit 4 Area of Study 2 for VCE Chemistry, you will learn about:
- the GI of foods as a ranking of carbohydrates based on the hydrolysis of starches (varying proportions of amylose and amylopectin) to produce glucose in the body.
Overview of GI
This video will answer the question: how quickly do we get energy from the food we eat?
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