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2. M Usman Iqbal
BZoo15_081

3. Name Roll No.
 M Usman Iqbal BZoo15_081
 Syed Muneeb Naqvi BZoo15_020
 Adil Mehtab BZoo15_002
 M Usman Amin BZoo15_057
 Inzmam-Ul-Haq BZoo15_013

4. Carbohydrates
&
Lipids

5. What we describes?
Carbohydrates
Classification of Carbohydrates
Lipids
Classification of Lipids
Advantages/Disadvantages of Carbohydrates & Lipids

6. What are Carbohydrates?
Literally
Composition
General Formula
Cx(H2O)y
Chemically

7. Sources of Carbohydrates
The sources of carbohydrates are green plants.
These are the primarily products of photosynthesis.
Other compounds of plants are produced from
carbohydrates by various chemical changes.

8. Classification of Carbohydrates
Carbohydrates are also known as “saccharides”
(derived from Greek word Sakcharon meaning sugar)
and are classified into following three groups.
1) Monosaccharides
2) Oligosaccharides
3) Polysaccharides

9. Monosaccharides
Simple sugars
Very sweet in taste
Easy soluble in water
Can't further hydrolysed
Chemically
Aldo-sugar & Keto-sugar

10. In nature, monosaccharides with 3 to 7 carbon atoms
are found, which are as follows:
Trioses (3c)
Formula Aldoses Ketoses
C3H6O3 glyceraldehyde Dehydroxyacetone

11. Tetroses (4c)
Formula Aldoses Ketoses
C4H8O4 Erythrose Erythrulose

12. Pentoses (5c)
Formula Aldoses Ketoses
C5H10O5 Ribose Ribulose

13. Hexoses (6c)
Formula Aldoses Ketoses
C6H12O6 Glucose Fructose

14. Glucose
 It is a hexose sugar.
 It’s formula is C6H12O6.
 In free state glucose is present in all
fruits and is abundant in Grapes, Figs
and Dates.
 In combined form, it is found in many
disaccharides and polysaccharides.
 Our blood normally contains 0.08%
glucose.
 Starch, glycogen and cellulose yield
glucose on complete hydrolysis.

15.  Glucose is naturally produced in green plants which
take CO2 from air and H2O from soil to synthesize
glucose.
The energy consumed in this process is provided by
sunlight. This process is called Photosynthesis.

16.  The synthesis of 10g glucose takes 717.6 kcal of solar
energy.
 This energy is stored in the glucose molecules as
chemical energy.

17. Heptoses (7c)
Formula Aldoses Ketoses
C7H14O7 Glucoheptose Sedoheptulose

18. General Formula of Monosaccharides
They have general formula (CH2O)n
(A Pentose sugar) (A Hexose sugar)

19. Ring Structure
 Most of the monosaccharides form a ring structure
when in solution.
Ribose will form a five-cornered ring known as
ribofuranose.
(Ribofuranose)

20. Glucose will form six-cornered ring known as
glucopyranose.
Glucose
(Glucopyranose)

21. Syed Muneeb Naqvi
Roll No:- BZoo15_020

22. Oligosaccharides
Less sweet in taste
Less soluble in water
On hydrolysis it yield 2-10 monosaccharides
Disaccharides/Trisaccharides, so on
Important disaccharides are:
Maltose
Sucrose
Lactose

23. Maltose
 Maltose is a disaccharides that
contains two glucose molecule.
 It is found in cereals.
 It is found in our digestive tract as a
result of starch digestion.

24. Sucrose
 On hydrolysis it yields glucose and fructose.
 It is obtained from sugar cane.
 In it 1-2 glycosidic linkage is formed.
 It’s molecular formula is C12H22O11

25. Lactose
 Lactose is a disaccharides that
contains galactose and glucose.
 It is found in milk.

26. The covalent bond b/w two monosaccharides is called
glycosidic bond.

27. Polysaccharides
These are the most complex and most abundant
carbohydrates in nature.
They are usually Branched.
They are tasteless.
They are sparingly soluble in water.
Polysaccharides have high molecular weights.

28.  They are formed by several monosaccharide units
linked by glycosidic bond.
 Some biologically important polysaccharides are
starch, glycogen etc.

29. Starch
 It is found in fruits, grains and seeds.
 It is the main source of carbohydrates
for animals.
 On hydrolysis, it yields glucose
molecule.
 Starch give blue colour with iodine.

30.  Starches are of two types:
Amylose Starches:
A.S. have unbranched chains of glucose.
A.S are soluble in hot water.
Amylopectin Starches:
These have branched chains.
These are insoluble in hot or cold water.

31. Glycogen
 It is also called animal starch.
 It is the chief form of carbohydrate stored in animal
body.
 It is insoluble in water.
 It is found abundantly in liver and muscles, though
found in all animal cells.
 It gives red colour with iodine.
 On hydrolysis, it also yield glucose.

32. ADIL MAHTAB
Roll No: BZoo15_002

33. WHAT Are LIPIDS?
 Lipids are the heterogeneous group of compounds
related to fatty acids.
 Insoluble in water but soluble in organic solvents such
as ether, alcohol chloroform, benzene etc.
 Non polar biological molecule.

34. Functions
 Store double the amount of energy as compared to any
carbohydrate because of the C-H bond
 Cellular membrane component
 Provide insulation against atmospheric condition
 Water proof material
 Provide extra protected layer in many insets and fruits

35. Classification of lipids
 Acylglycerols
 Waxes
 Phospholipids
 Sphingolipids
 Glycolipids
 Terpenoids

36. Acylglycerols
 Acylglycerols are composed of glycerols and fatty acids
 Most spread acylcerol is triacylgycerol or natural lipids
 It is the esters of fatty acids
 Ester is product of chemical reaction of alcohol and
acid and water molecule is released
 C2H5OH+HOOCCH3 C2H5OCOCH3+H2O

37. Fatty acids
 The general formula of a fatty acid is RCOOH.
 Fatty acids contains even number (2-30) of carbon
atoms in straight chain attached with H and having an
acidic group COOH(Carboxylic group)

38. Types of Fatty acids
Saturated Fatty acids
They contain no double bond.
They melt at high temperature.
Fats are saturated fatty acids.
Animal’s fats are solid at room temperature.
Example:
CH3.COOH (Acetic Acid (C2))
CH3.CH2.CH2.COOH (Butyric Acid (C4))

39. Unsaturated Fatty Acids
They contain one are more double bond upto 6.
They melt at much lower temperature.
Most of the plants fats are liquids.
Example:
CH3.CH2.CH2.CH2.CH2.CH2.CH2.CH2.CH2=CH2.CH2.
CH2.CH2.CH2.CH2.CH2.CH2.COOH
(Oleic Acid (C18))

40. Inzmam-Ul-Haq
Roll No: Bzoo15_013

41. Carbohydrates
Advantages
Disadvantages

42. Advantages:
 Carbohydrates in your diet can help prevent the onset
of many internal sicknesses like heart disease, kidney
disease and liver disease as well as helps your body
cleanse and regulate the system.
 It helps to regulate your cholesterol, keeping the bad
cholesterol down and the good one up.

43.  You’re taking in greater amounts of Vitamen A, C,
Magnesium, Iron, Calcium, Carotene and Foliate with
a loaf of bread than say a bowl of fruits.
 Carbohydrates provide you with sufficient amounts of
energy throughout the day and some even experience
an increase in their metabolism.

44.  When coupled with exercise, carbohydrates help build
more defined muscle mass.
 Eating complex carbohydrates makes you feel fuller
thus experiencing little to no hunger pangs during the
day.

45. Disadvantages:
 Eating the wrong kinds of carbohydrates can result in
weight gain, especially if you don’t have an active
lifestyle. The unused energy you consumed will then
turn into stored excess fat.
 The intake of too much carbs like sugar can cause your
glucose level in the blood to rise.
 Carbohydrates have a tendency to make you sleepy (in
essence all that “energy” you just consumed needs a
nap before it starts to work for you).

46.  Cutting them out can help you lose weight fast, but
once you introduce them back into your diet you may
experience a more rapid weight gain.
 Simple carbohydrates only provide you with a quick
burst of energy, but once it runs out your body’s energy
levels will crash.
 Carbohydrates have been linked to an increase risk of
Type II Diabetes.

47. Advantages of lipids:
 Roles in Your Body
 While few people desire to have extra body fat, your body
needs some lipids to maintain your health and body
systems. Lipid stores in your body function as an energy
reserve to fuel your essential body functions, such your
heart beating and breathing, when you go a long period of
time without eating. Lipids also play a role in the formation
of your cell membranes. Deposits of fat in your body help
support and protect vital organs including your heart,
kidneys, liver and spleen. Lipids also provide insulation to
prevent major temperature fluctuations as well.

48.  Provide Energy
 Lipids provide a more dense form of energy, or calories,
than carbohydrates or protein. A gram of fat provides 9
calories, whereas a gram of carbohydrate or protein only
provides 4 calories. For this reason, fats are able to help you
feel full on a small volume food and can be useful when
food is scarce. If you're underweight or have a very poor
appetite, fats can also be useful to provide you with the
energy you need. However, if you consume more lipids
than your body can use as energy in a day, the remainder is
stored in fat cells in your body for later use.

49. Disadvantages:
 Side Effects:
 Eating too much saturated fat is one of the major risk
factors for heart disease. A diet high in saturated fat
causes a soft, waxy substance called cholesterol to
build up in the arteries. Too much fat also increases
the risk of heart disease because of its high calorie
content, which increases the chance of
becoming obese (another risk factor for heart disease
and some types of cancer).

50.  A large intake of polyunsaturated fat may increase the
risk for some types of cancer. Reducing daily fat intake
is not a guarantee against developing cancer or heart
disease, but it does help reduce the risk factors.

51. Any Question