This document provides information about carbohydrates. It begins by defining carbohydrates and describing their main biological functions. It then discusses the three main classes of carbohydrates: monosaccharides, disaccharides, and polysaccharides. For each class, key examples are provided and their structures and properties are explained. The document also covers topics like stereochemistry of carbohydrates, glycosaminoglycans, and important monosaccharides and polysaccharides like starch, cellulose, and glycogen. In summary, it serves as a comprehensive overview of carbohydrate structure, classification, and functions in biological systems.
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
A complete review of carbohydrates. definition, source of carbohydrates. Importance, function of carbohydrates. translocation of carbohydrates in plants.
Introduction and defination
Classification
Reducing sugars
Non-reducing sugars
General properties
Common disaccharides
1) sucrose
Origin
Structure
Properties
Function
WHAT IS CARBOHYDRATE? CLASSIFICATION OF CARBOHYDRATE? WHAT IS MONOSACCHARIDE? CLASSIFICATION OF MONOSACCHARIDE. PHYSICAL PROPERTY. CHEMICAL PROPERTY. ATRUCTURAL FORMULA. METABOLISM . IMPORTANCE OF MONOSACCHARIDE. IMPORTANT FACT RELATED TO MONOSACCHARIDE. DISORDER OF MONOSACCHARIDE CONCLUSION. REFRANCES
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
A complete review of carbohydrates. definition, source of carbohydrates. Importance, function of carbohydrates. translocation of carbohydrates in plants.
Introduction and defination
Classification
Reducing sugars
Non-reducing sugars
General properties
Common disaccharides
1) sucrose
Origin
Structure
Properties
Function
WHAT IS CARBOHYDRATE? CLASSIFICATION OF CARBOHYDRATE? WHAT IS MONOSACCHARIDE? CLASSIFICATION OF MONOSACCHARIDE. PHYSICAL PROPERTY. CHEMICAL PROPERTY. ATRUCTURAL FORMULA. METABOLISM . IMPORTANCE OF MONOSACCHARIDE. IMPORTANT FACT RELATED TO MONOSACCHARIDE. DISORDER OF MONOSACCHARIDE CONCLUSION. REFRANCES
History
Introduction
Functions
Classification – Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
Digestion of carbohydrates
Absorption of carbohydrates
Dietary guidelines
Carbohydrates and oral health
Nutritional health programs in India
Public health significance
Carbohydrates are generally classified into monosaccharides (simple sugars), oligosaccharides (containing few sugar units) and polysaccharides (containing many sugar units).
Monosaccharides are sugar molecules containing short chain of carbon atoms, one aldehydic or ketonic group and hydroxyl groups attached to remaining Carbon atoms.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Polysaccharides are high molecular weight substances composed of large number of moosaccharide units combined to form one large polymer molecule. They may be straight chain or branched chain polymers.
Carbohydrate
Polysaccharide
Homopolysaccarides
Different between Homopolysaccharides and Heteropolysaccharides
Example of Homopolysaccharides-
I) Starch
II) Glycogen
III) Cellulose
IV) Chitin
Application of Homopolysaccharides
Conclusion
reference
Any of a large group of compound (including sugar, starch and cellulose) which contain carbon, hydrogen, oxygen occur in food and living tissue can be and broken down to release energy in the body.
They are broadly classified into three classes based on the number of sugar unit:-
Monosaccharide
Oligosaccharide
Polysaccharide
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
Lipid metabolism is the synthesis and degradation of lipids in cells.
It involves the breakdown or storage of fats for energy and the synthesis of structural and functional lipids, such as those involved in the construction of cell membranes.
In animals, these fats are obtained from food or synthesized by the liver.
Biochemistry of Carbohydrates for MBBS, BDS, Lab Med 2024.pptxRajendra Dev Bhatt
Carbohydrates are carbon compounds that contain large quantities of hydroxyl groups.
The simplest carbohydrates also contain either an aldehyde moiety (these are termed polyhydroxyaldehydes) or a ketone moiety (polyhydroxyketones).
All carbohydrates can be classified as either monosaccharides, oligosaccharides or polysaccharides.
Carbohydrates : carbohydrates are polyhydroxy aldehyde or ketones, or substances that yield such compounds on hydrolysis. A carbohydrate is a biological molecule consisting of Carbon (C), Hydrogen (H), and Oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (CH2O)n. Simple carbohydrates are also known as "Sugars" or "Saccharides".
Depending upon the composition and complexity, carbohydrates are divided into four groups:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
Monosaccharides: are simplest sugars, or the compounds which possess a free aldehyde (CHO) or ketone (C=O) group and two or more hydroxyl (OH) groups. They are simplest sugars and cannot be hydrolyzed further into smaller units. Examples of monosaccharides include:
1. Glucose
2. Fructose
3. Galactose
Disaccharides: Those sugars which yield two molecules of the same or different molecules of monosaccharides on hydrolysis are called Disaccharides. Three most common disaccharides of biological importance are:
1. Maltose
2. Lactose
3. Sucrose
Oligosaccharides: are compound sugars that yield more than two and less than ten molecules of the same or different monosaccharides on hydrolysis. Depending upon the number of monosaccharides units present in them oligosaccharides can be classified as Trisaccharides, Tetrasaccharides, Pentasaccharides and so on.
Polysaccharides: polysaccharides are polymers containing ten or more monosaccharides units attached together. Polysaccharides are also known as Glycans. Polysaccharides are further classified into:
1. Homopolysaccharides: are also known as homoglycans. Homopolysaccharides are polymer of same monosaccharide units. Example includes:
1. Starch
2. Glycogen
3. Cellulose
4. Inulin
5. Dextrin
6. Dextran
7. Chitin
Heteropolysaccharides: heteropolysaccharides are polysaccharides that contains different types of monosaccharides. Heteropolysaccharides can be classified as: GAG, AGAR, AGAROSE, PECTIN.
History
Introduction
Functions
Classification – Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
Digestion of carbohydrates
Absorption of carbohydrates
Dietary guidelines
Carbohydrates and oral health
Nutritional health programs in India
Public health significance
Carbohydrates are generally classified into monosaccharides (simple sugars), oligosaccharides (containing few sugar units) and polysaccharides (containing many sugar units).
Monosaccharides are sugar molecules containing short chain of carbon atoms, one aldehydic or ketonic group and hydroxyl groups attached to remaining Carbon atoms.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Polysaccharides are high molecular weight substances composed of large number of moosaccharide units combined to form one large polymer molecule. They may be straight chain or branched chain polymers.
Carbohydrate
Polysaccharide
Homopolysaccarides
Different between Homopolysaccharides and Heteropolysaccharides
Example of Homopolysaccharides-
I) Starch
II) Glycogen
III) Cellulose
IV) Chitin
Application of Homopolysaccharides
Conclusion
reference
Any of a large group of compound (including sugar, starch and cellulose) which contain carbon, hydrogen, oxygen occur in food and living tissue can be and broken down to release energy in the body.
They are broadly classified into three classes based on the number of sugar unit:-
Monosaccharide
Oligosaccharide
Polysaccharide
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
Lipid metabolism is the synthesis and degradation of lipids in cells.
It involves the breakdown or storage of fats for energy and the synthesis of structural and functional lipids, such as those involved in the construction of cell membranes.
In animals, these fats are obtained from food or synthesized by the liver.
Biochemistry of Carbohydrates for MBBS, BDS, Lab Med 2024.pptxRajendra Dev Bhatt
Carbohydrates are carbon compounds that contain large quantities of hydroxyl groups.
The simplest carbohydrates also contain either an aldehyde moiety (these are termed polyhydroxyaldehydes) or a ketone moiety (polyhydroxyketones).
All carbohydrates can be classified as either monosaccharides, oligosaccharides or polysaccharides.
Carbohydrates : carbohydrates are polyhydroxy aldehyde or ketones, or substances that yield such compounds on hydrolysis. A carbohydrate is a biological molecule consisting of Carbon (C), Hydrogen (H), and Oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (CH2O)n. Simple carbohydrates are also known as "Sugars" or "Saccharides".
Depending upon the composition and complexity, carbohydrates are divided into four groups:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
Monosaccharides: are simplest sugars, or the compounds which possess a free aldehyde (CHO) or ketone (C=O) group and two or more hydroxyl (OH) groups. They are simplest sugars and cannot be hydrolyzed further into smaller units. Examples of monosaccharides include:
1. Glucose
2. Fructose
3. Galactose
Disaccharides: Those sugars which yield two molecules of the same or different molecules of monosaccharides on hydrolysis are called Disaccharides. Three most common disaccharides of biological importance are:
1. Maltose
2. Lactose
3. Sucrose
Oligosaccharides: are compound sugars that yield more than two and less than ten molecules of the same or different monosaccharides on hydrolysis. Depending upon the number of monosaccharides units present in them oligosaccharides can be classified as Trisaccharides, Tetrasaccharides, Pentasaccharides and so on.
Polysaccharides: polysaccharides are polymers containing ten or more monosaccharides units attached together. Polysaccharides are also known as Glycans. Polysaccharides are further classified into:
1. Homopolysaccharides: are also known as homoglycans. Homopolysaccharides are polymer of same monosaccharide units. Example includes:
1. Starch
2. Glycogen
3. Cellulose
4. Inulin
5. Dextrin
6. Dextran
7. Chitin
Heteropolysaccharides: heteropolysaccharides are polysaccharides that contains different types of monosaccharides. Heteropolysaccharides can be classified as: GAG, AGAR, AGAROSE, PECTIN.
Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
Chemically, carbohydrates are defined as “optically active polyhydroxy aldehydes or ketones or the compounds which produce units of such type on hydrolysis”.
Carbohydrates are polyhydroxy aldehydes, ketones, or compounds derived from their hydrolysis.
Carbohydrates are also known as sugars.
Carbohydrates have the general formula C(H2O)n, where n is the number of carbon atoms.
Carbohydrates are mainly composed of carbon, hydrogen, and oxygen.
The term “sugar” is applied to carbohydrates that are soluble in water and sweet to taste.
Fermentation technology, Bioprocess Principles, History of Industrial Biotechnology, Bioreactor Principles, Bioreactor Design, Parameters to be monitored in Bioreactor, Fermentation Technology, Agitation and Mixing, Baffles
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
1. CARBOHYDRATES
Dr.B.RENGESH | M.Tech., Ph.D.
Associate Professor, Department of Pharmaceutical Technology,
Mahendra Engineering College (Autonomous),
Namakkal District, Tamil Nadu, India
2. v Carbohydrates are compounds of tremendous biological importance:
• they serve as a form of stored chemical energy
• they provide energy through oxidation
• they supply carbon for the synthesis of cell components
• they form part of the structures of some cells and tissues
v Carbohydrates are polyhydroxy aldehydes or ketones, or substances
that yield such compounds on hydrolysis
v Carbohydrates have the empirical formula (CH2O)n.
3. Three Main Classes:
o Monosaccharides: contain a single polyhydroxy aldehyde or ketone unit (saccharo is
Greek for “sugar”) (e.g., glucose, fructose).
o Disaccharides: consist of two monosaccharide units linked together by a covalent bond
(e.g., sucrose)
o Oligosaccharides: contain from 3 to 10 monosaccharide units (e.g., raffinose).
o Polysaccharides: contain very long chains of hundreds or thousands of monosaccharide
units, which may be either in straight or branched chains (e.g., cellulose, glycogen,
starch)
4. v Polysaccharides are of two types based on their function and
composition. Based on function, polysaccharides of two types are:
ü Storage polysaccharide - starch.
ü Structural polysaccharide - cellulose.
5. STEREOCHEMISTRY OF CARBOHYDRATES
Stereoisomers:
• Glyceraldehyde, the simplest carbohydrate, exists in two isomeric forms
that are mirror images of each other:
• These forms are stereoisomers of each other.
• Glyceraldehyde is a chiral molecule — it cannot be superimposed on its
mirror image. The two mirror image forms of glyceraldehyde are
enantiomers of each other
6. STEREOCHEMISTRY OF CARBOHYDRATES
Chiral Carbons:
• Chiral molecules have the same relationship to each other (that your left
and right hands have) when reflected in a mirror.
• Achiral objects can be superimposed on the mirror images
• Any carbon atom which is connected to four different groups will be
chiral, and will have two nonsuperimposable mirror images; it is a chiral
carbon or a centre of chirality.
7. STEREOCHEMISTRY OF CARBOHYDRATES
Chiral Carbons:
• Molecules which are enantiomers of each other have exactly the same
physical properties (melting point, boiling point, index of refraction, etc.)
but not their interaction with polarized light.
• Polarized light vibrates only in one plane; it results from passing light
through a polarizing filter
8. STEREOCHEMISTRY OF CARBOHYDRATES
Optical Activity:
• A levorotatory (–) substance rotates polarized light to the left.
[E.g., l-glucose; (-)-glucose]
• A dextrorotatory (+) substance rotates polarized light to the right.
[E.g., d-glucose; (+)-glucose]
• Molecules which rotate the plane of of polarized light are optically active.
• Most biologically important molecules are chiral, and hence are optically
active. Often, living system contain only one of all of the possible
stereochemical forms of a compound. In some cases, one form of a molecule
is beneficial, and the enantiomer is a poison (e.g., thalidomide).
9. STEREOCHEMISTRY OF CARBOHYDRATES
Fischer Projections:
• Fischer projections are a convenient way to represent mirror images in two
dimensions.
• Place the carbonyl group at or near the top and the last achiral CH2OH at
the bottom.
10. STEREOCHEMISTRY OF CARBOHYDRATES
Naming Stereoisomers:
• When there is more than one chiral centre in a carbohydrate, look at the
chiral carbon farthest from the carbonyl group: if the hydroxy group points
to right when the carbonyl is “up” it is the D-isomer, and when the
hydroxy group points to the left, it is the L-isomer.
12. 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.
• They contain 3 to 10 carbon atoms, 2 or more hydroxyl (OH) groups and one
aldehyde (CHO) or one ketone (CO) group.
13. MONOSACCHARIDES
Physical Properties:
o Most monosaccharides have a sweet taste (fructose is sweetest; 73% sweeter
than sucrose).
o They are solids at room temperature.
o They are extremely soluble in water:
§ Despite their high molecular weights, the presence of large numbers of
OH groups make the monosaccharides much more water soluble than
most molecules of similar MW.
• Glucose solubility is 1 g / 1 mL H2O
14. MONOSACCHARIDES
• Monosaccharides are classified according to the number of carbon atoms they
contain:
• The presence of an aldehyde is indicated by
prefix aldo- and a ketone by the prefix keto-
ü glucose is an aldohexose (aldehyde + 6 Cs)
ü ribulose is a ketopentose (ketone + 5 Cs)]
22. MONOSACCHARIDES – Oxidation reaction
• Aldehydes and ketones that have an OH group on the carbon next to the carbonyl group
react with a basic solution of Cu2+ (Benedict’s reagent) to form a red-orange
precipitate of copper(I) oxide (Cu2O).
• Sugars that undergo this reaction are called reducing sugars. (All of the
monosaccharides are reducing sugars.)
24. MONOSACCHARIDES
Glycoside Formation
Once the glycoside is formed, the ring
can no longer open up to the open-
chain form. Glycosides, therefore, are
not reducing sugars.
Methyl-α-D-Glucoside
Methyl-β-D-Glucoside
29. DISACCHARIDES
• The word “Disaccharides” derived from the Greek word “Di” means Two and
“saccharide” means sugar joined together by an O-glycosidic bond /linkage.
Classification:
Homo-disaccharides
and
Hetero-disaccharides
30. HOMO-
DISACCHARIDES
Maltose Isomaltose Cellobiose
Structure 2-α-glucose 2-α-glucose 2-β-glucose
Type of bond α-1-4- glucosidic bond α-1-6-glucosidic bond β-1-4- glucosidic bond
Anomeric Carbon Free Free Free
Reducing Property Reducing Reducing Reducing
Produced by
It is produced from
starch by the action of
amylase
by the hydrolysis of
some polysaccharides
such as dextran
by the acid hydrolysis
of cellulose
Cellobiose
Isomaltose
Maltose
31. HETERO-DISACCHARIDES Sucrose Lactose
Composition α-D-glucose + β-D-fructose β-D-galactose + β-D-glucose
Type of bond α-1-β-2-glucosidic bond β-1-α-4-glucosidic bond
Anomeric Carbon No Free aldehyde or ketone group Free
Reducing Property Non-Reducing Reducing
Effect of hydrolysis Yields glucose and fructose
Lactase aids in yielding galactose
and glucose
Present in Table sugar, Cane sugar, beet sugar
Milk sugar - It may appear in urine in
late pregnancy and during lactation
LactoseSucrose
32. OLIGOSACCHARIDES
• The word “Oligosaccharides” derived from the Greek word “Oligo” means
‘a few’ and “saccharide” means sugar. They contain contain from 3 to 10
monosaccharide units joined together by an O-glycosidic bond /linkage.
Galactose Glucose Fructose
Raffinose
33. POLYSACCHARIDES
• The word “Polysaccharides” derived from the Greek word “Poly” means
‘many’ and “saccharide” means sugar. They contain contain from 10 to 100s
and 1000s of monosaccharide units joined together by an O-glycosidic bond
/linkage.
• Polysaccharides are not reducing sugars, since the anomeric carbons are
connected through glycosidic linkages.
• Classification: Homopolysaccharide and Heteropolysaccharide
• Homopolysaccharide: made of one type of monosaccharide units
Eg.: starch, cellulose, chitin etc.,
• Homopolysaccharide: made of more than one type of monosaccharide units
Eg.: hyaluronic acid, chondroitin-4-sulfate, heparin etc.,
34. POLYSACCHARIDES - Starch
• Starch is a glucose polymer in which glucopyranose units are bonded by
alpha-linkages
• Starches (and other glucose polymers) are usually insoluble in water because
of the high molecular weight, but they can form thick colloidal suspensions
with water.
• They can be digested by breaking the alpha-linkages (glycosidic bonds).
Both humans and other animals have amylases to digest starches.
• Starch is a storage compound in plants, and made of glucose units
• made of two components: amylose and amylopectin.
• Most starch is 10-30% amylose and 70-90% amylopectin
• Major source: Potato, rice, wheat, and maize
36. POLYSACCHARIDE – Glycogen
• Glycogen, also known as animal starch, is structurally similar to amylopectin, containing
both α(1→4) glycosidic linkages and α(1→6) branch points.
• Glycogen is even more highly branched, however, with branches occuring every 8 to 12
glucose units.
• Glycogen is abundant in the liver
and muscles; on hydrolysis it forms
glucose, which maintains normal
blood sugar level and provides
energy.
37. POLYSACCHARIDE – Cellulose
• Cellulose is a polymer consisting of long, unbranched chains of D-glucose connected by
β(1→4) glycosidic linkages; it may contain from 300 to 3000 glucose units in one
molecule.
• cellulose has a different
overall shape from
amylose, forming
hydrogen bond to each
other, resulting in a very
rigid structure
• plant cell walls that
provides strength and
rigidity; wood is 50%
cellulose
38. POLYSACCHARIDE – Cellulose
• Cellulose microfibrils arrange themselves into thicker bundles called microfibrils.
(These are usually referred to as fibres)
• Most animals lack the enzymes needed to digest cellulose, although it does provide
needed roughage (dietary fiber) to stimulate contraction of the intestines and thus help
pass food along through the digestive system
• Cellulose is also important industrially, from its presence in wood, paper, cotton,
cellophane, rayon, linen, nitrocellulose (guncotton), photographic films (cellulose
acetate), etc
POLYSACCHARIDE – Others
• Chitin, Inulin, Pectin, Hyaluronic acid, Chondroitin, Heparin
39. MUTAROTATION
• Mutarotation is the change in the optical rotation because of the change in the
equilibrium between two anomers, when the corresponding stereocenters interconvert.
• Cyclic sugars show mutarotation as α and β anomeric forms interconvert.
• The optical rotation of the solution depends on the optical rotation of each anomer and
their ratio in the solution.
40. GLYCOSAMINOGLYCANS
• Glycosaminoglycans (GAGs) or mucopolysaccharides are long linear polysaccharides
consisting of repeating disaccharide (double sugar) units. Except for keratan, the
repeating unit consists of an amino sugar, along with a uronic sugar or galactose
Chondroitin Sulfate
Hyaluronan