2. •BIO – LIFE
•MOLECULES – Combination of 2 or
more atoms
•Biomolecules – molecules of life
3. BIOMOLECULE
-Any molecule that are produced by living
organism, including large macromolecules
such as proteins, polysaccharides, lipids and
nucleic acid.
4. Four main types of biomolecules
•Carbohydrates
•Proteins
•Nucleic Acids
•Lipids
5.
6. CARBOHYDRATE
(from FRENCH word) hydrate de carbone means “hydrates of carbon”
Carbohydrate sometimes called
SACCHARIDE from Greek word
“sakcharon” meaning sugar.
7. WHAT IS CARBOHYDRATES?
It is the most abundant class of
biomolecules.
It is the chief source of energy of all living
organisms.
Plays a vital role in our existence.
(without carbohydrates we will not be able to
think
nor move, no life activities would be possible
and
simple life would not exist).
8. Foods that are high in carbohydrate
include fruits, sweets, rice, breads,
pastas, beans, potatoes and cereals.
Sugar, starch and cellulose are groups
of carbohydrates and are all made up
of the elements carbon, hydrogen and
oxygen.
9. The production of these carbohydrates
by green plants is possible through the
process of photosynthesis;
CO2 + H2O + energy C6H12O6 + O2
13. It is the simplest carbohydrates(sugars) (C6H12O6).
Monosaccharide or simple sugar.
It is the only sugar that can be absorbed and
utilized by the body.
Glucose, Fructose and Galactose are common
examples of simple sugars, each bearing same
molecular formula of;
C6H12O6
MONOSACCHARIDE
S
14. MONOSACCHARIDE
S
Glucose (blood sugar) Fructose (fruit sugar) Galactose (found in milk with
glucose)
What will happen if we combine any two of these? We will form disaccharides
15. Referred to as dextrose.
Most important and most abundant
Monosaccharide in nature.
Found in blood stream and provides the immediate
source of
energy of the body’s cell and tissues.
Glucose molecule may exist both in a chain and
cyclic form.
GLUCOSE
19. If you notice, glucose contains the
functional groups aldehyde (CHO) and
five hydroxyl groups (OH).
Also, looking at the figure, you will find
the caption as D and L. The D and L is a
designated given which refers to the
asymmetric carbon farthest from the
aldehyde group. It is a D-sugar since the
hydroxyl is on the right side, while, L-
sugar if the hydroxyl is on the left side.
20. Other simple sugars are the fructose
and galactose. Fructose known as
Fruit Sugars as it is likely to be found
in fruits. It is the sweetest among all
sugars. It can also be found in nectar
of flowers, molasses and honey.
21. Meanwhile, galactose is different
from glucose and fructose in such
a way that it does not occur free
in nature. It is produced in the
body, through the digestion of a
disaccharide lactose.
22. THE
MONOSACCHARIDES
NAME
DERIVATION OF NAME AND
SOURCE
GLUCOSE From Greek word for sweet wine; grape,
sugar, blood sugar, dextrose.
GALACTOSE Greek word for milk – “galact,” found as a
component of lactose in milk.
FRUCTOSE Latin word for fruit – “fructus,” also
known as levulose, found in fruits and
honey; sweetest sugar.
23. Disaccharides – Two sugars
Contains two monosaccharide units bound
together by a covalent bond known as
Glycosidic Linkage
Glycosidic linkage - connects a carbohydrate
sugar to another group which might be
sugar or not.
DISACCHARIDES
25. SUCROSE – most common and abundant
disaccharide.
– composed of one molecule of each of the
two
monosaccharides D-glucose and D-
fructose.
– also known as Table Sugar.
– mostly found in sugar beets and in
sugarcane.
MALTOSE – also known as Malt Sugar.
LACTOSE – also knows as Milk Sugar.
26.
27. THE DISACCHARIDES
NAME
DERIVATION OF NAME AND
SOURCE
SUCROSE French word for sugar – “sucre”, a
disaccharide containing glucose and
fructose; table sugar,
cane sugar, beet sugar.
LACTOSE Latin word for milk – “lact,” a
disaccharide found in milk containing
glucose and galactose.
MALTOSE French word for malt ; a disaccharide
containing two units of glucose; found in
germinating grains, used to make beer.
28. Structure of the different
disaccharides
Why is this disaccharides?
29. Carbohydrates that contain ten monosaccharide
units or more are called polysaccharides. Many
Sugars
Starch, Glycogen and Cellulose are common
polysaccharides.
(C6H10O5)n
Starch and Glycogen differ from where they are
stored. Glycogen is a stored carbohydrates in
animals, while Starch is the stored carbohydrates in
plants.
POLYSACCHARIDES
30. Examples
Starch
Used for energy storage in plants
Provide a quick form of energy
Examples, potato, pasta, rice grain
Glycogen
Used for energy storage in plants
When the body doesn’t need glucose for
energy, it stores in the live and muscles in the
form of glycogen
POLYSACCHARIDES
31. Examples
Cellulose
Found in plants, in cell walls and tree barks
Gives us fibers
Chitin
Forms the exoskeleton of certain insects and
crustaceans
POLYSACCHARIDES
32. polysaccharide.
– major component of the plant’s
cell wall.
– has a structure of glucose in
beta
configuration as starch is in
alpha.
Starch
Structure
Cellulose
Structure
33. The difference is the reason why starch is an
important food material , while cellulose is
not . In fact, cellulose cannot be digested
by man. Only the animals like cows and
horses can digest them as these animals
have bacteria in their rumens whose enzyme
can break down the molecules of cellulose
35. About two-thirds of the total body’s
glycogen is stored in the muscles and the
remaining one-third is stored in the liver.
POLYSACCHARIDES are of two types:
Homopolysaccharide and
Heteropolysaccharide.
36. Homopolysaccharide
– Formed by the same type of
monosaccharide.
Just in the case of starch, glycogen and
cellulose. These three polysaccharides are
formed from hundreds of molecules of just
one type of monosaccharide, and that is
glucose, bonded together through
glycosidic linkages.
37. Heteropolysaccharide
– Formed by the different types of
monosaccharides.
Some common examples of
Heteropolysaccharide are glycos-amines and
peptidoglycans.
38. THE
POLYSACCHARIDES
NAME SOURCE AND DESCRIPTION
STARCH Plants store glucose as the polysaccharide starch.
The cereal grains (wheat, rice, corn, oats, barley)
as well as tubers such as potatoes are rich in
starch.
CELLULOSE The major component in the rigid cell walls in
plants is cellulose and is a linear polysaccharide
polymer with many glucose monosaccharide units.
GLYCOGEN This is the storage form of glucose in animals and
humans which is analogous to the starch in plants.
Glycogen is synthesized and stored mainly in the
liver and the muscles.
40. Carbohydrates has one basic role in our body; that
is to supply energy. Our body uses carbohydrates
directly from glucose, a monosaccharide. The
disaccharide and polysaccharides should be
broken down first before we can use them.
While we need carbohydrates to supply our
energy, it does not guarantee a fit and healthy
body. We also need other nutrients such as
proteins, water, vitamins and minerals.
41. Carbohydrates are being absorbed in the body
through digestion. The digestion of food starts
in the mouth. An enzyme known as salivary
amylase or ptyalin present in saliva is mixed with
the food and converts glycogen and starch to
maltose. It continues then to the stomach where
acids like Hydrochloric Acid (HCI) which is
secreted by proteins are present.
42. These acids and the acids of fruits such as
oranges, lemons and pineapples can destroy the
only starch-splitting enzyme ptyalin. So, for good
health reasons, it is important that you take
carbohydrates at separate meals from protein
foods and acids. It is important also that water
and other liquids be not taken too soon or after
meals for they do not aid in the digestion of food.
43.
44. In the intestine, digestion of starch and sugar is
acted upon by an enzyme secreted by pancreas
known as pancreatic amylase where it converts the
starches and sugar to disaccharides and maltose,
sucrose and lactose. These disaccharides cannot
be utilized by our body.
45. They have to be converted first into a
monosaccharide. Hence, maltose is acted upon by
amylases maltase; sucrose by amylases sucrose;
and lactose by amylases lactase.
46. Fruits are the ideal source of carbohydrates. As
starches are polysaccharide, fruits are
monosaccharide. Which would only mean that
sugar in fruits can pass through the stomach and
can be easily absorbed by the walls of the
intestine without requiring any digestion at all.
These leave more of the body’s energy available
for other activities.
