Why Carbs are good for us ?

3. It is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually
with hydrogen: oxygen atom ratio of 2:1 (as in water).
Carbohydrates consist of two basic compounds :
Aldehydes and ketones
Structurally it is more accurate
to view them as Poly-hydroxy
aldehydes and ketones.

4. CLASSIFICATION OF CARBOHYDRATES

5. MONOSACCHARIDES
The simplest of the carbohydrates, the monosaccharides, are either aldehydes or
ketones with two or more hydroxyl groups.
GLUCOSE FRUCTOSE GALACTOSE

6. CLASSIFICATION OF
MONOSACCHARIDES
1. The placement of its carbonyl group.
2. The number of carbon atoms it contains.

7. DISACCHARIDES
Carbohydrates which upon hydrolysis
give two molecules of the same or different
monosaccharides are called disaccharides.
Their general formula is C12H22O11.

8. OLIGOSACCHARIDES
Oligosaccharides are compound sugars that yield 2 to 10 molecules of the same or different
monosaccharides on hydrolysis.
POLYSACCHARIDES
The polysaccharides are carbohydrates or compound sugars of high molecular weight that yield more
than 10 molecules of monosaccharides on hydrolysis. Polysaccharides contain up to 60,000 simple
carbohydrate molecules.
The polysaccharides are amorphous, insoluble in water and tasteless. They are called non-sugars.
They are further classified on the basis of composition of individual monosaccharides into –
HOMOPOLYSACCHARIDES -
Example of Homopolysaccharide - Starch, Glycogen, Cellulose & Chitin
HETEROPOLYSACCHARIDES -.
Example of Heteropolysaccharides - Hyaluronic acid and Chondrotin

9. CLASSIFICATION OF
POLYSACCHARIDES
STRUCTURAL POLYSACCHARIDES STORAGE POLYSACCHARIDES

10. PHYSIOLOGICAL CLASSIFICATION OF
CARBOHYDRATES
On the basis of their Degree of Polymerization (degree of polymerization, or DP, is usually defined as
the number of monomeric units in a macromolecule or polymer), and how quickly sugar is digested and
absorbed the carbohydrates can be classified as:
SIMPLE CARBOHYDRATES COMPLEX CARBOHYDRATES

11. SUGARS
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which
are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen.

12. TYPES OF SUGARS
REDUCING SUGARS
A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in
solution. The aldehyde functional group allows the sugar to act as a reducing agent which is
responsible for reduction of other substances without being hydrolyzed first.
Example – Monosaccharides and Disaccharides having free ketone and aldehyde group

13. HOW TO IDENTIFY REDUCING SUGARS
Benedict's
reagent and Fehling's
solution are used to test for the
presence of a reducing sugar.
The reducing sugar
reduces copper (II) ions in these
test solutions to copper (I),
which then forms a brick red
copper (I) oxide precipitate.

14. Reducing sugars can also
be detected with the
addition of Tollens
reagent.
When Tollens reagent is
added to an aldehyde, it
precipitates silver metal,
often forming a silver
mirror on clean
glassware.

15. NON - REDUCING SUGARS
A non - reducing sugar is any sugar that lacks has an aldehyde group or is unable of
forming one in solution.
The characteristic property of non-reducing sugars is that, in basic aqueous medium,
they do not generate any compounds containing an aldehyde group.
The most common example of non-reducing sugar is sucrose.

16. WHY SUCROSE IS NOT A REDUCING SUGAR
WHILE MALTOSE IS A REDUCING SUGAR
INSTEAD BOTH ARE DISACCHARIDES?
ANOMERIC
CARBON
FREE
ANOMERIC
CARBON NOT
FREE