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Karbohidrat
- 1. 1 . F A N I S A A L I A F I T R I 2 . M U H A M M A D R A F L I I M R O N 3 . N A D I L L A H E R A N O F 4 . R I F K I M A I D I A K B A R 5 . R O B B Y Y U M E N D R A 6 . Y U S T I N U S T H O M S O N Albert Einstein’s Group
- 2. Carbohydrates ( Saccharide ) Carbon ( C ) Hydrogen ( H ) Oxygen (O ) Carbohydrates, all coming from the process of photosynthesis, represent the major part of organic substance on Earth, are the most abundant organic components in the major part of fruits, vegetables, legumes and cereal grains, carry out many functions in all living organisms.
- 3. Classification of Carbohydrates Carbohydrates Simple Carbs Monosaccharides Disaccharides Complex Carbs Polysaccharides
- 4. Monosaccharides Monosaccharides are the simplest units of carbohydrates and the simplest form of sugar. Characteristics : 1. Soluble in water 2. Sweetness varies 3 common monosaccharides
- 5. Disaccharides disaccharide results when two monosaccharides are joined in a chemical process called dehydration synthesis*, which causes two monosaccharides to combine, losing a water molecule in the process. Characteristics : 1. Soluble in water 2. Must be broken-down into monosaccharides before they can be absorbed into the body 3 common disaccharides 1. Sucrose • Chemically, Sucrose = Glucose + Fructose • Common form of sugar obtained from sugar cane or sugar beet 2. Lactose • Chemically, Lactose = Glucose + Galactose • Present in mammals' milk, hence associated with diary products 3. Maltose • Chemically, ONE Maltose molecule consists of TWO Glucose molecules attached together • Present in cereals e.g. barley
- 6. Polysaccharides A polysaccharide is a long-chain carbohydrate made up of smaller carbohydrates called monosaccharides that's typically used by our bodies for energy or to help with cellular structure. Each monosaccharide is connected together via glycosidic bonds to form the polysaccharide. Characteristics : 1. Tasteless 2. Insoluble in water 3 common polysaccharides 1. Starch (Amylum) • Formed by plants during photosynthesis • Present in many plant-based food sources . e.g. potatoes, bean, and nuts. 2. Cellulose • Forms the structure of some plants • Indigestible by humans but digestible by some other animals. 3. Glycogen • The stored form of glucose present in animals including humans. • Energy store within the body, stored within muscles and the liver and brain
- 7. Essential Function of Carbohydrates Provide us with Energy Make Our Food More Flavorful Help Cellular Recognition Processes
Editor's Notes
- Simple carbohydrates contain just one or two sugars, such as fructose (found in fruits) and galactose (found in milk products). These single sugars are called monosaccharides. Carbs with two sugars — such as sucrose (table sugar), lactose (from dairy) and maltose (found in beer and some vegetables) — are called disaccharides. Complex carbohydrates (polysaccharides) have three or more sugars. They are often referred to as starchy foods and include beans, peanuts, potatoes, corn, whole-grain breads and cereals.
- * Dehydration synthesis is the process of joining two molecules, or compounds, together following the removal of water. When you see the word dehydration, the first thing that may come to mind is 'losing water' or 'lacking water.' This is a perfect way to remember what occurs during a dehydration reaction. Essentially, water is lacking, because the water was lost, following the joining of two molecules to make a large molecule.
- The main thing carbohydrates give us is the energy for metabolism. This is why dieticians recommend that more than half of our calories should be supplied in the form of carbs. Some carbs are used immediately for cellular processes, while excess carbs are stored in the form of glycogen, which is present in the liver. Some carbs turn into fat and are stored in our fat cells. Carbohydrates provide us with more flavors in the diet. Carbohydrates come in more varieties than just about any other food. They are easily digested by the GI tract, especially when cooked, and give us the staple food our bodies need to function. This means that carbohydrates are important to our immune system. Many antibodies and proteins used in the immune system contain both carbs and protein. Without carbs, these combination protein/carbohydrate molecules cannot form. The carbohydrate component helps the liver know when to degrade the antibody by being cleaved off the proteins making up the immunoglobulin.