Carbohydrate with no molecular structure.

2. Carbohydrate
Carbohydratesarethemain sourcesof energyandform thebulkof
our Diet.
CarbohydratesarePOLYHYDROXYALDEHYDESor POLYHYDROXY
KETONES or Substancesthatyieldsuchcompoundon hydrolysis.
Carbohydratesareorganiccompoundmadeup of Carbon,Hydrogen
andOxygen.
They arecalledcarbohydratesbecausetheycontainhydrogen and
oxygenin same proportion asfoundin water,i.e,2.1
They areessentialfor oxidationof fatsandfor the synthesisof certain
non essentialaminoacid.
They arewidelydistributesin plantsin whichtheyareformedby the
actionof Photosynthesis.

3. Classification Of Carbohydrates

4. Classificationof carbohydrates
 Carbohydratesareclassifiedonthebasisofnumberof sugarunitsorsaccharide.
Monosaccharides
Thesearethesimplestformofcarbohydratesfoundinnature.
Threemonosaccharidesareimportantforhumannutrition.
TheyareGlucose, FructoseandGalactose.
TheyaremadeupofSixcarbonchainsonwhichhydrogenandhydroxylgroupis
attached.
AllhexosescontainsamekindofatomsandhavesameformulaC6H1206.

5. Glucose
Itisthemostimportantofallthe
monosaccharidesasitisthe
primarycarbohydrateusedby
body.
Glucoseisasugarwhichis
absorbedintobloodstreamafter
carbohydrateareabsorbedinour
body.

6. Fructose
Itisthesweetestofall
sugarsandisalsoknown
asfruitsugarbecauseis
foundinfruitandhoney.
Inhumanbodyitis
convertedinto glucose
andoxidizedasasource
ofenergy.
Italsocalledlevulose.

7. Galactose

8. Thesearedoublesugarscomposedof
twomonosaccharideslinkedtogether
withtheremovalofwatermolecule.
Thedisaccharidesarepresentintheir
structures.Theirstructuresshow
followingclassification.

10. Sucrose
Sucrosenamegiventosugar
whichweusedaily.
Itispreparedformsugarcane
andsugarbeet.
Itismadeupofoneunitof
glucoseandoneunitof
fructose.
Itpresentinsomefruitand
somevegetables.

11. Lactose
Itisthesugarpresentinmilk.
Itismadeupofoneunitofglucoseandoneunitofgalactose.
Itisleastsweetofallsugarandiseasilyfermentedtolacticacidandcheese.
Lacticacidformlactose,helpinsettingcurdsandcurdlingmilk.

12. Maltose
It is formedwhenwhole
grainsare sproutedandin
thecommercial
preparation of malt form
starch.
In the bodymaltoseif
formed duringdigestion of
starch.It is composedof
two unitsof glucose.

13. Oligosaccharide
 Theyarecomposedof threetotenmonosaccharideunitslinkedtoeachotherby
theremovalof watermolecules.
 Theyareformedduringbreakdownof starchintosimplersugars,i.e
 Raffinoseandstachyose.

14. Polysaccharide
Thesearecomplexcarbohydrates
madeupof100to2000glucoselimits
linkedtoeachotherinachainor
branchedform.
Thenumberofglucoseunits,their
arrangementandlinkagetoone
anotherinfluencethepropertiesofthe
polysaccharides.

15. Starch
Theyformapproximatelyhalfdietarycarbohydrates
whichareconsumed.
Theyarepresentinabundanceincereals,pulses,
sagoandtubers.

16. Glycogen
 Thisisalsocalledanimalstarchasitistheformin
whichtheanimalbodystores carbohydratesasa
reserve sourceofenergy.
 One-thirdof glycogenisstoredinliverandtwo-third
ofglycogenisstoredinmuscles.
 Approximately400to500gofglycogenisstoredin
thebody.
 Thisreserveis rapidlyexhaustedwhenamanison
fasting.

17. Dextrin
Thisisformedinthefirststageof
starchbreakdowneitherenzymes
duringdigestionorbytheactionof
dryheatonstarch.
Duringtoastingabreadbrowning
color,Theverylongchainof starch
aresplitintoshorterchainscalled
Dextrin's.
Thisreasoniswhybreadorchapati
tastessweeterwhenitischewedfor
longtime.

18. Functionsof Carbohydrates
Thechief functionof carbohydratesis to provideenergyto thebodyso
that it can carryout day-to-daywork andmaintainbody temperature.
They areRequirefor completeoxidationof fat. In itsdeficiencyfatsare
brokendown rapidly for energyfor energyandlargeamountof
ketonesare formedresultingin a conditioncalledketosis.
Carbohydratesspareproteinsfrom beingbroken down energy andare
usedfor bodybuildingandrepair.
Glucoseis theonlyform of energy usedby the centralnervoussystem
whenbloodglucoselevelsfalls.
Thesugarlactosehelpin theabsorptionof the minerals.
Lactosehelpin certain bacteriato grow in theintestine.Thisbacterial
florais capableof synthesizingB-complexvitamin in thegut.

20. Sources of Carbohydrates
Ourdailydietshouldprovideupto50-70% kcal
energyfromCarbohydrates.
Theseareonlyaneconomicalsourceofenergybut
arealsoreadilyavailableandeasytostoreasthey
havelongshelflife.
Allfoodofplantorigincontaincarbohydrates.
Milkproductssuchasmilkpowderandwhoa
containsignificantamountofcarbohydrates
lactose.
ImportantsourceofcarbohydratesinIndiandiet
arecerealsandmillets,roots,tubers,pulsesand
sugar.
Allsugarprovide4Kcal/gofenergy.

21. Minimumofitshouldbe100g
dailyandmaximum70%of
totalcalories/day.
Majorityofpeopletakehighas
60-70%inEurope.
Thecarbohydratecalories
shouldbeatleast40%inwell
balancediet.
29%
25%
21%
25%
Daily
Adult
mothers
Infants
Children
DailyRequirement

22. Deficiencyof Carbohydrates
Thedailydietshouldnotcontainlessthan100gofcarbohydrateandfibers
40g/day.
Adeficiencyofcarbohydratesindietresultsinutilizationoffatforenergy
andinseveredeficiency,incompleteoxidationoffatscausesketonebodies
toaccumulateintheblood.
ItalsoresultinPEMwhenitaccompanieswithproteindeficiency.