Carbohdrates
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This document defines and classifies carbohydrates. Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that include sugars, starches, and fibers. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that cannot be broken down further, while oligosaccharides contain 2-10 monosaccharide units and polysaccharides contain over 10 units and are not sweet tasting. Common monosaccharides include glucose and fructose, while examples of polysaccharides are starch, glycogen, cellulose, and chitin. Carbohydrates serve as energy sources for cells and as structural materials in plants.
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Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
Introduction to carbohydrates
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
Saturated and unsaturated fatty acids
This document discusses the classification and properties of fatty acids. It defines fatty acids as long hydrocarbon chains with a carboxylic acid group. Fatty acids are classified as either saturated or unsaturated. Saturated fatty acids have no double bonds in their chain, making them solid at room temperature. Unsaturated fatty acids contain one or more double bonds, making them liquid. Unsaturated fatty acids are further divided into monounsaturated, with one double bond, and polyunsaturated, with two or more double bonds. The document provides examples of common saturated and unsaturated fatty acids and notes that replacing saturated fats with unsaturated fats in the diet can help lower blood cholesterol.
Basics of Carbohydrates Chemistry
Carbohydrates are the most abundant organic molecules in nature.
They are commonly known as saccharides or sugars.
They are primarily composed of the elements carbon, hydrogen and oxygen.
The name carbohydrate literally means “hydrates of carbon”.
Carbohydrates are widely distributed in nature in plants and animals.
The most important carbohydrate found in plants is starch.
It occurs abundantly in roots, tubers, vegetables and grains. The carbohydrate found in animals is glycogen.
It is a storage form of carbohydrate present in liver and muscles, which serves as important sources of energy for vital activities.
Biochemistry lecture notes carbohydrates
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.
Carbohydrate ppt
This document provides an overview of carbohydrates. It begins by defining carbohydrates as the most abundant organic compounds in plants, acting as energy stores and structural components. It then discusses monosaccharides, disaccharides, and polysaccharides. Specific carbohydrates discussed include glucose, fructose, sucrose, maltose, lactose, starch, glycogen, cellulose, and chitin. It explains their structures, functions, and important properties. The document is a comprehensive introduction to carbohydrate chemistry.
Polysaccharide
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
Chemistry, classification & properties of carbohydrates
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Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
Introduction to carbohydrates
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
Saturated and unsaturated fatty acids
This document discusses the classification and properties of fatty acids. It defines fatty acids as long hydrocarbon chains with a carboxylic acid group. Fatty acids are classified as either saturated or unsaturated. Saturated fatty acids have no double bonds in their chain, making them solid at room temperature. Unsaturated fatty acids contain one or more double bonds, making them liquid. Unsaturated fatty acids are further divided into monounsaturated, with one double bond, and polyunsaturated, with two or more double bonds. The document provides examples of common saturated and unsaturated fatty acids and notes that replacing saturated fats with unsaturated fats in the diet can help lower blood cholesterol.
Basics of Carbohydrates Chemistry
Carbohydrates are the most abundant organic molecules in nature.
They are commonly known as saccharides or sugars.
They are primarily composed of the elements carbon, hydrogen and oxygen.
The name carbohydrate literally means “hydrates of carbon”.
Carbohydrates are widely distributed in nature in plants and animals.
The most important carbohydrate found in plants is starch.
It occurs abundantly in roots, tubers, vegetables and grains. The carbohydrate found in animals is glycogen.
It is a storage form of carbohydrate present in liver and muscles, which serves as important sources of energy for vital activities.
Biochemistry lecture notes carbohydrates
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.
Carbohydrate ppt
This document provides an overview of carbohydrates. It begins by defining carbohydrates as the most abundant organic compounds in plants, acting as energy stores and structural components. It then discusses monosaccharides, disaccharides, and polysaccharides. Specific carbohydrates discussed include glucose, fructose, sucrose, maltose, lactose, starch, glycogen, cellulose, and chitin. It explains their structures, functions, and important properties. The document is a comprehensive introduction to carbohydrate chemistry.
Polysaccharide
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
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This document provides information on carbohydrate structure and classification. It discusses:
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- Carbohydrates can exhibit stereoisomers like enantiomers and diastereomers due to asymmetric carbons.
- Disaccharides are formed from two monosaccharides linked together, examples include sucrose, maltose, and lactose.
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Carbohydrates play several important biochemical roles in the body. They serve as the body's instant source of energy, being converted into ATP faster than fats or proteins. Carbohydrates are also the primary storage form of energy in the body as glycogen stored in the liver and muscles. Additionally, carbohydrates form important conjugated molecules by combining with proteins and lipids, such as glycoproteins and glycolipids which are important for cell structure and communication. Maintaining normal blood glucose levels and consuming the proper amount of carbohydrates is important for health, as deficiencies or excesses can lead to diseases.
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CH 3
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1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
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General Introduction and classification of Carbohydrates
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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
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.
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FOOD BIOCHEMISTRY OF CARBOHYDRATE.pptx
Carbohydrates are macronutrients and are one of the three main ways by which our body obtains its energy. They are called carbohydrates as they comprise carbon, hydrogen and oxygen at their chemical level. Carbohydrates are essential nutrients which include sugars, fibers and starches. They are found in grains, vegetables, fruits and in milk and other dairy products. They are the basic food groups which play an important role in a healthy life.
The food containing carbohydrates are converted into glucose or blood sugar during the process of digestion by the digestive system.
Our body utilizes this sugar as a source of energy for the cells, organs and tissues. The extra amount of energy or sugar is stored in our muscles and liver for further requirement. The term ‘carbohydrate’ is derived from a French term ‘hydrate de carbone‘ meaning ‘hydrate of carbon‘. The general formula of this class of organic compounds is Cn(H2O)n.
he carbohydrates are further classified into simple and complex which is mainly based on their chemical structure and degree of polymerization.
Complex Carbohydrates (Polysaccharides)
Complex carbohydrates have two or more sugar molecules, hence they are referred to as starchy foods. In complex carbohydrates, molecules are digested and converted slowly compared to simple carbohydrates.
Functions of Carbohydrates
The main function of carbohydrates is to provide energy and food to the body and to the nervous system.
Carbohydrates are known as one of the basic components of food, including sugars, starch, and fibre which are abundantly found in grains, fruits and milk products.
Carbohydrates are also known as starch, simple sugars, complex carbohydrates and so on.
It is also involved in fat metabolism and prevents ketosis.
Inhibits the breakdown of proteins for energy as they are the primary source of energy.
An enzyme by name amylase assists in the breakdown of starch into glucose, finally to produce energy for metabolism.
Sources of Carbohydrates
Simple sugars are found in the form of fructose in many fruits.
Galactose is present in all dairy products.
Lactose is abundantly found in milk and other dairy products.
Maltose is present in cereal, beer, potatoes, processed cheese, pasta, etc.
Sucrose is naturally obtained from sugar and honey containing small amounts of vitamins and minerals.
Examples of Carbohydrates
Following are the important examples of carbohydrates:
Glucose
Galactose
Maltose
Fructose
Sucrose
Lactose
Starch
Cellulose
Chitin
Carbohydrate Foods
Eating too much sugar results in an abnormal increase in calories, which finally leads to obesity and in turn low calories leads to malnutrition. Therefore, a well-balanced diet needs to be maintained to have a healthy life. That is the reason a balanced diet is stressed so much by dietitians.
These simple sugars that consist of minerals and vitamins exist commonly in milk, fruits, and vegetables. Many refined and other processed foods like white flour.
Biological molecules
This document provides information on biological molecules. It begins by defining biomolecules as molecules involved in living organisms that are typically made up of carbon, hydrogen, oxygen, nitrogen and other elements. The main types of biomolecules discussed are carbohydrates, lipids, proteins, nucleic acids and water. Carbohydrates include monosaccharides like glucose and fructose, disaccharides like sucrose, and polysaccharides like starch, cellulose and glycogen. Lipids include fats, waxes, phospholipids, glycolipids and sterols. The properties of water that allow it to act as the universal solvent in living systems are also summarized.
Carbohyadrates
Carbohydrates are the most abundant organic molecules found in nature. They are composed primarily of carbon, hydrogen, and oxygen. Carbohydrates serve several important functions including being a primary source of energy, participating in cellular structures and functions, and storing energy. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides based on the number of sugar units present. Monosaccharides are the simplest form and cannot be broken down further, while oligosaccharides contain 2-10 sugar units and polysaccharides are long chains of sugar units.
Carbohydrates introduction
Carbohydrates are the most abundant biomolecules on Earth and serve important functions in living organisms. They include monosaccharides like glucose and fructose, oligosaccharides like sucrose and lactose, and polysaccharides like starch, glycogen, cellulose, and chitin. Monosaccharides are aldoses or ketoses that exist as cyclic or linear structures. Polysaccharides function as energy storage molecules like starch and glycogen or provide structure to plant cell walls and insect exoskeletons like cellulose and chitin. Carbohydrates undergo oxidation reactions and form glycosidic bonds between monosaccharide units.
Carbohydrate property, classification and function
Carbohydrates are biomolecules made up of carbon, hydrogen, and oxygen. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides are the simplest form of carbohydrate and include trioses, tetroses, pentoses, hexoses, and heptoses based on the number of carbon atoms. Common monosaccharides include glucose, fructose, and galactose. Monosaccharides can exist as cyclic or linear structures and have properties like mutarotation. They serve important functions as an energy source in cells and as intermediates in metabolic pathways.
Introducation of Carbohydrates
This slide is best explanation of the carbohydrates. Also it explain clearly different types of these.
Carbohydrate presentation
This document discusses carbohydrates, including their structure, functions, classification, and digestion. It defines carbohydrates as organic compounds found in foods and tissues that contain hydrogen and oxygen in a 2:1 ratio. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. Examples of monosaccharides include glucose, fructose, and galactose. Disaccharides are formed when two monosaccharides join together, such as sucrose, lactose, and maltose. Polysaccharides include starch and fiber, with starch being the main storage carbohydrate in plants. Carbohydrates provide energy and have various other functions in the body.
Lec5 level3-dechemistryofcarbohydrates-130202043028-phpapp01
This document discusses carbohydrate chemistry and digestion. It defines carbohydrates and describes their functions in the body. It outlines the nomenclature of monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Key monosaccharides like glucose, fructose and galactose are explained. Important disaccharides like sucrose, lactose and maltose are defined. Polysaccharides discussed include starch, glycogen, cellulose, and heteroglycans. The process of carbohydrate digestion by salivary and pancreatic amylases and intestinal disaccharide-hydrolyzing enzymes is summarized. Lactose intolerance is also briefly explained, along with monosaccharide absorption mechanisms.
Carbohydrates
Carbohydrates are polyhydroxy aldehydes or ketones that yield monosaccharides like glucose, fructose, and galactose upon hydrolysis. They serve important functions like energy storage, structural support, and participation in cellular processes. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units present. Monosaccharides are the simplest form and include hexoses like glucose. Oligosaccharides contain 2-10 monomer units and include disaccharides like sucrose. Polysaccharides are long chains with high molecular weights and function as storage molecules in plants and animals.
Carbohydrates
Carbohydrates are organic biomolecules composed of polyhydroxy aldehydes or ketones. They are classified based on their monomer units into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Common monosaccharides include glucose, fructose, and ribose. Disaccharides such as sucrose, lactose, and maltose contain two monomer units. Polysaccharides like starch, cellulose, and glycogen are composed of many monomer units. Carbohydrates play important structural and energy storage roles in living organisms.
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Carbohdrates
- 1. 1 Carbohydrates By Asghar khan lecturer in Botany GDC Totakan
- 2. CARBOHYDRATES • Carbohydrate means "watered carbon" or carbon with attached water molecules • Carbohydrates • are a group of Organic compounds containing Carbon, hydrogen and oxygen with a ratio of two hydrogens for every oxygen atom. • They are also Called Saccharides • They are most abundant molecules in nature • Defined as • Polyhydroxy aldehyde or ketones or Compex substances which on hydrolysis yield Polyhydroxy aldehyde or ketones • Examples of carbohydrates are, Glucose, sucrose,Starch, cellulose ,etc By Asghar khan lecturer in Botany GDC Totakan
- 3. Classification of carbohydrates • Classified into three groups • 1. Monosaccharides • 2. Oligosaccharides • 3.Polysaccharides • Monosaccharides • Mono means one and Saccharide means sugar • They are simple sugars • They have Empirical formula (CH2O)n • They Can not be further hydrolyzed into more simple units • They are Sweet in taste, easily soluble in water and crystalline
- 4. MONOSACCHARIDES • Contains either aldehyde or ketone group. • The carbon backbone in monosaccharide comprises of 3 to 7 carbon atoms • Their names are ends with –ose, with 3 carbon atoms are called trioses, with 4 carbon atoms tetroses and with five carbon atoms are Pentoses and so on. • Most monosaccharide form a ring structure in solution
- 6. OLIGOSACCARIDES • Oligo means few, saccarides means sugar • A saccharide polymer containing a small number (2 to 10) of simple sugar (monosaccaride) linked through gylcosidic bond. • Those oligosaccharides which yield two monosaccahrides on hydrolysis are called Disaccaride • Three monosaccaride units are called trisaccharide • Disaccharides • Most common oligosaccaride • Less sweet in taste, less soluble in water as compared to monosaccharide • Can be hydrolyzed into two monosaccharide units By Asghar khan lecturer in Botany GDC Totakan
- 7. Disaccharides • Example of Disaccharide • Sucrose (cane sugar),Lactose (milk sugar) , Maltose (malt sugar, found in fruits) • Glucose + Fructose synthesis Sucrose +water • Glucose+ Glucose synthesis Maltose+ Water • Glucose+ Galactose synthesis Lactose +water
- 8. Polysaccharides • Complex carbohydrate • Are polymers of monosaccharide unit • Yields more than ten units of glucose on hydrolysis • They are Tasteless, insoluble in water • Examples of polysaccharides are • Starch, Glycogen, Cellulose,Chitin etc • a.Starch: • Starch is a polymer of many glucose units. • Starch is stored in plant cells • Exists in two forms • Amylose : unbranched chain of glucose units, more soluble in water • Amylopectin : Branched chain of Glucose units, less soluble in water.
- 9. Polysaccharides • b. Glycogen are called animal starch • They are Polymer of Glucose units (monomers) • Extensively Branched structure • Stored in animal cells • c. Cellulose • Most abundant carbohydrate in nature • Formed of unbranched chain of Glucose units (monomers) • Building material of plant cell wall • Human digestive system can not digest cellulose due lack of an enzyme called cellulase • Cotton fiber is a pure example of cellulose By Asghar khan lecturer in Botany GDC Totakan
- 10. Polysaccharides
- 11. Polysaccharides • d.Chitin • Chitin is a polysaccharide • Found in exoskeleton of Arthropods, Fungal cell wall • Polymer of glucose & an amino group (-NH2) is also attached to each glucose molecule • Like cellulose chitin is also not digestible
- 12. Function of carbohydrates • 1) Source of energy : • Carbohydrates are used as source of energy. • During respiration C-H bonds are broken down and energy stored in these bond are release used in various cell functions. • 2) Storage molecules : • They are stored in cell as reserve food for future use • 3) Structural building material : • Cellulose is the major structural component of cell wall in green plants while, • Chitin is the structural component of exoskeleton of Arthropods. By Asghar khan lecturer in Botany GDC Totakan