The document presents a book chapter review on carbohydrates from the biochemistry textbook by Dr. U. Satyanarayana and Dr. U. Chakrapani. It discusses the classification of carbohydrates into monosaccharides, oligosaccharides, and polysaccharides, providing examples of each type. The chapter concludes with a summary of the key functions and structures of carbohydrates.

1. Presentation On Book
Chapter Review
Submitted in partial fulfillment of the
Requirements for the award of the degree of
Masters of Science
(M.Sc.)
in
Organic Chemistry
Submitted By:-
CHAUHAN RAMKUMAR
DASHARATHBHSI
Roll no: 07
Uni. Exam No:
Enrollment No: 202102300016
Mentor:-
Dr. S. N. Zala
Associate Professor
M.G. Science Institute

2.  A BOOK CHAPTER REVIEW
 Title of the book :- BIOCHEMISTRY
 Author
 Publisher
 Publish year
 Chapter Name
:-Dr.U.Satyanarayan & Dr.U.chakrapani
:- Elsevier India
:-15 June, 2013
:- Carbohydtrates

3. Preface :-
• The author has tried to describe minimum biochemical facts and concepts
that are necessary to understand modern biochemistry.
• This book’s chapter 2 is know about carbohydrates and provide for a basic
knowledge biochemistry..
• It is the first text book on Biochemistry in English with multi-colour
illustrations by an author from Asia. The use of multicolours is for a clearer
understanding of the complicated biochemical reactions. It is written in a
lucid style with the subject being presented as an engaging story growing
from elementary information to the most recent advances, and with
theoretical discussions being supplemented with illustrations, flowcharts,
and tables for easy understanding of Biochemistry
• .

4.  TABLE OF CONTENT
Sr no. Topic name Page
no.
1 Preface 3
2 Table of content 4
3 Introduction of carbohydrates 5
4 Classification of carbohydrates 6
5 Conclusion/summary 12
6 References 13
7 Certificate 14

5. .
• Carbohydrates are the most abundant organic molecules in nature. They are primarily composed of the
elements carbon, hydrogen and oxygen. The name carbohydrate literally means ‘hydrates of carbon’.
Some of the carbohydrates possess the empirical formula (CH2O)n where n ≤ 3
INTRODUCTION OF CARBOHYDRATES
 Carbohydrates may be defined as polyhydroxyaldehydes or ketones or compounds which produce
them on hydrolysis. The term ‘sugar’ is applied to carbohydrates soluble in water and sweet to taste.
 Functions of carbohydrates
Carbohydrates participate in a wide range of functions
1. They are the most abundant dietary source of energy (4 Cal/g) for all organisms.
2. Carbohydrates are precursors for many organic compounds (fats, amino acids).
3. Carbohydrates (as glycoproteins and glycolipids) participate in the structure of cell
membrane and cellular functions such as cell growth, adhesion and fertilization.

6. A. CLASSIFICATION OF CARBOHYDRATES
Carbohydrates are broadly classified into three major
groups
(1) monosaccharides,
(2) oligosaccharides,
(3) polysaccharides.
(1) Monosaccharides
 The word “Monosaccharides” derived from the Greek word “Mono” means Single and “saccharide”
means sugar.
 Monosaccharides are polyhydroxy aldehydes or ketones which cannot be further hydrolysed to
simple sugar.
 Monosaccharides are simple sugars. They are sweet in taste. They are soluble in water. They are
crystalline in nature.

7. Monosaccharides (empirical
formula)
Aldose Ketose
Trioses (C3H6O3) Glyceraldehyde Dihydroxyacetone
Tetroses (C4H8O4) Erythrose Erythrulose
Pentoses (C5H10O5) Ribose Ribulose
Hexoses (C6H12O6) Glucose Fructose
Heptoses (C7H14O7) Glucoheptose Sedoheptulose
 Classification of Monosaccharides
Monosaccharides are classified in two ways. (a) First
of all, based on the number of carbon atoms present in
them and (b) secondly based on the presence of
carbonyl group.
 Structure of Monosaccharides
1. Straight or Open Chain Structure
(i)Structure proposed by Fittig and Baeyer.
(ii)Structure proposed by Fischer known as
Fischer’s Projection Formula.

8. 2.cyclic or ring structure
(a)Furanose Ring – 5 membered ring
(b)Pyranose Ring- 6 membered ring
 Reaction of monosaccharides

9. (2) Oligosaccharides
 Oligosaccharides (Greek: oligo-few) contain 2-10 monosaccharide molecules which are liberated on
hydrolysis. Based on the number of monosaccharide units present, the oligosaccharides are further
subdivided to disaccharides, trisaccharides etc.
 Among the Oligosaccharides, disaccharides are the most common. As is evident from the name, a
disaccharide consists of two monosaccharide units (similar or dissimilar) held together by a
glycosidic bond. They are crystalline, water-soluble and sweet to taste. The disaccharides are of two
types-
1. Reducing disaccharides with free aldehyde or keto group e.g. maltose, lactose.
2. Non-reducing disaccharides with no free aldehyde or keto group e.g. sucrose.
MALTOSE
LACTOSE

10. • .
(3) Polysaccharides
 Polysaccharides (Greek: poly-many) are polymers composed of ten or more monosaccharide units. These
monosaccharide units are joined together by glycosidic linkages.
 They are usually tasteless (non-sugars) and form colloids with water.
 Polysaccharides (or simply glycans) consist of repeat units of monosaccharides or their derivatives, held
together by glycosidic bonds. They are primarily concerned with two important functions-structural, and
storage of energy.
I. Homopolysaccharides and
II. Heteropolysaccharides.
I. Homopolysaccharides
Homopolysaccharides on hydrolysis yield only a single type of monosaccharide. They are named
based on the nature of the monosaccharide. Thus, glucans are polymers of glucose whereas
fructosans are polymers of fructose. e.g., starch, glycogen, cellulose, dextran, inulin, agar, chitin,
etc.

11. .
 Starch
 Starch is the second most abundant carbohydrate in nature.
 Glycogen
 Storage polysaccharide in animals.
 Glycogen constitutes up to 10% of liver mass and 1-2% of muscle mass.
 Glycogen is stored energy for the organism
II. Heteropolysaccharides.
Polysaccharides made up of two or more kinds of monosaccharide units, e.g., pectin’s and
mucopolysaccharides. Most of them are branched and exist in conjugation with proteins and hence called
proteoglycans. The carbohydrate part is called glycosaminoglycan.
(1)Hyaluronic acid
(2)Chondroitin sulfates
(3)Heparin etc.

12. 1. Carbohydrates are the polyhydroxyaldehydes or ketones, or compounds which produce them on hydrolysis.
The term sugar is applied to carbohydrates soluble in water and sweet to taste. Carbohydrates are the
major dietary energy sources, besides their involvement in cell structure and various other functions.
2. Carbohydrates are broadly classified into 3 groups—monosaccharides, oligosaccharides and
polysaccharides. The monosaccharides are further divided into different categories based on the presence of
functional groups (aldoses or ketoses) and the number of carbon atoms.
3. Among the oligosaccharides, disaccharides are the most common. These include the reducing disaccharides
namely lactose (milk sugar) and maltose (malt sugar) and the non-reducing sucrose (cane sugar).
4. Polysaccharides are the polymers of monosaccharides or their derivatives, held together by glycosidic
bonds. Homopolysaccharides are composed of a single monosaccharide (e.g., starch, glycogen, cellulose,
inulin). Heteropolysaccharides contain a mixture of few monosaccharides or their derivatives (e.g.,
mucopolysaccharides).
 Summary/Conclusion

13. • https://www.tuscany-diet.net/carbohydrates/classification-functions/
• https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Organic_Chemistry_(McM
urry)/25%3A_Biomolecules-
_Carbohydrates/25.01%3A_Classification_of_Carbohydrates
• Biochemistry (with Clinical Concepts & Case Studies)Book Dr. U. Satyanarayana and Dr. U.
Chakrapan
 References