Carbohydrates.siam (pdf file)

2. Presentation
ON
carbohydrates

3. 1.Definition of carbohydrate
2.Source of carbohydrates
3.Function of carbohydrates
4.Classification of carbohydrates
5.Importance of carbohydrates

4. Carbohydrates are sugars that break down inside the body to create
glucose
Carbohydrates are polyhydroxy aldehyde, ketone and their derivatives.
They are composed of carbon ,hydrogen and oxygen.
Carbohydrate

5. RICE TOMATO POTATO PINEAPPLE
MILK CARROT BANANA PEANUT
Some SOURCE OF CARBOHYDARTES

6. 1.Buliding, Repairing And Maintaining Body Tissue.
2.For fat to be metabolized property, carbohydrates
must be present.
3.Necessary for the regulation of nerve tissue.
4.Encourage the growth of health bacteria in the
intestines for digestion.
5.Helps prevent constipation and lowers the risk for
certain diseases such as cancer, heart disease and
diabetes.

7. The carbohydrates are divided into three major classes depending
upon whether or not they undergo hydrolysis.
1.Monosaccharide
2.Oligosaccharide
3.Polysaccharide
Classification of carbohydrates

8. 1.Monosaccharides
Monosaccharides are polyhydroxy aldehydes or
polyhydroxy ketones which cannot be decomposed by hydrolysis.

9. Classification Of Monosaccharaides
Monosaccharide are classified according to three different
characteristics
- the placement of its carbonyl group
- the number of carbon atoms it contains
- its chiral handedness
Number of carbon
atom
Sugar class Example
3 Triose Glyceraldehydes
4 Tetrose Erythrose
5 Pentose Ribose
6 Hexose Glucose

10. Hemiacetal And Hemiketal Formation
An aldehyde can react with an alcohol to from a Hemiacetal
A ketone can react with an alcohol to from a Hemiketal.

11. 2.Oligosaccharides
1.Oligosaccharides are important group of
polymeric carbohydrates that are found in all
living system.
2.They have 2-9 number of carbon
monosaccharides molecules on hydrolysis.

12. Classification Of Oligosaccharides
1.Disaccharides
2.Trisaccharides

13. DISACCHARIDE(Double Sugar)
Pairs of the monosaccharides
-Glucose is always present
-2nd of the pair could be fructose, galactose
oranother glucose
-Taken apart by hydrolysis
-Put together by condensation
Examples:
maltose, sucrose, lactose

15. TRISACCHARIDES
Trisaccharides are oligosaccharides
Composed of three monosaccharides
with two glycosidic bonds connecting
them.
Similar to the disaccharides, each
glycosidic bond can be formed between
any hydroxyl group on the component
monosaccharides.

17. Polysaccharide
Polysaccharides are polymers containing many
monosaccharides linked by glycosidic bonds. Like
disaccharides, polysaccharides are formed by
condensation reactions.
Polysaccharides are mainly used as an energy store
and as structural components of cells.
The major polysaccharides are starch and cellulose
in plants, and glycogen in animals.

19. Importance Of Carbohydrates
1.Provide major source of energy
2.Protein sparing action.
3.Breakdown of fatty acids and preventing ketosis.
4.Flavor and Sweeteners
5.Dietary fiber (Cellulose)
6.Serve also as stored forms of energy as glycogen in liver and
muscles
7.Protection of bacterial cells as bacterial cell wall
polysaccharides,
made up of muerin
8.Stabilization of protein structures as in the case of glycoprotein