2. Introduction
Carbohydrates are polyhydroxy aldehyde or polyhydroxy
ketone or compound which yeild this on hydrolysis.
There are simple carbohydrates and complex
carbohydrates
Simple carbohydrates are Monosaccharides and
complex are disaccharides,oligosaccharide and
polysaccharides.
Carbohydrates , sugars, and saccharides are often used
interchangeably.
Glucose is the most important one.
3.
4. They are colorless, crystalline compounds
Soluble in water ,but insoluble in organic solvents.
They crystallise with difficulty
Char when heated and give characteristic smell of
burnt sugar
Exhibit reactions of both alcohols and
aldehyde/ketone
OH group and C=O group within a molecule is
marked as the manner of chemical propertys.
Properties
6. 1. Amino Sugar
"OH group in a Monosachharide is replaced by amino
group."
These molecule allow proteins and sugars to combine.
The most common amino sugars are N-
acetylglucosamine and N-acetylgalactosamine.
They are present in certain antibiotics like Erythomycin
and major component in Chitin.
7. As a component of chitin, a polymer found in the exoskeleton of insects.
A major structural unit of chondroitin sulfate-a component of cartilage
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02
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Structural components of bacterial cell walls.
Uses of amino sugar
Component of glycoprotien and glycolipid
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8. 2.Deoxy sugars
• Oxygen of the hydroxyl
group is removed
• Most important one is 2-
deoxyribose.
Terminal and Non
terminal deoxysugar
9. Hemiacetals or hemiketals react with
alcohol to from acetals and ketals.
The acetals and ketals of sugars are called
a glycoside
3.Acetals and ketals
The new bond formed is called glycosidic bond
10. 4.Ethers and Esters...
The OH group of Monosachharide
can be readily converted into esters
and ethers...
Estrification can be done with an acid
chloride or acid anhydride
While on treating with alkyl halide
leads to the formation of an ether.