Carbohydrate
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Carbohydrates are your body's main source of energy: They help fuel your brain, kidneys, heart muscles, and central nervous system. For instance, fiber is a carbohydrate that aids in digestion, helps you feel full, and keeps blood cholesterol levels in check.
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Carbohydrates are the most abundant organic molecules in nature.
They are commonly known as saccharides or sugars.
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The name carbohydrate literally means “hydrates of carbon”.
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4. Inulin
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Biomolecules are organic compounds that are essential for life. The main biomolecules are carbohydrates, proteins, nucleic acids, and lipids. Carbohydrates include monosaccharides (simple sugars), disaccharides, and polysaccharides. Glucose is an important monosaccharide that tissues use for energy. Proteins are made of amino acids and perform many functions. Nucleic acids like DNA and RNA control genetic inheritance and cellular functions. Lipids include fats, oils, and waxes and store energy. These biomolecules perform critical roles in biological processes and are the building blocks of living organisms.
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This document provides an overview of biochemistry. It begins by defining biochemistry as the science concerned with the chemical basis of life and the chemical constituents of living cells. It then discusses the main biomolecules that make up the human body - proteins, lipids, carbohydrates, nucleic acids, and water. For each biomolecule, it provides information on their composition, structure, functions, and classification. It also discusses the study of metabolic processes and provides examples of carbohydrate, lipid, and nucleic acid chemistry and structures.
Bio chemical faculty of nursing tanta university
The document defines biochemistry and discusses its main components in living cells, including water, carbohydrates, proteins, lipids, and inorganic constituents. It then focuses on the importance of carbohydrates, proteins, fats, and inorganic constituents. Specifically, it discusses glucose metabolism and diabetes mellitus, explaining the different types of diabetes, associated biochemical disturbances, and changes in blood glucose levels.
Soil biochemistry
This document discusses soil carbohydrates. It notes that plant remains contribute carbohydrates like simple sugars, hemicellulose, and cellulose to soils, which are then decomposed by microorganisms and synthesized into other carbohydrates. Carbohydrates are significant in soils as they bind soil particles into stable aggregates and form complexes with metal ions, serving as building blocks for humus synthesis. Major groups of carbohydrates found in soils include monosaccharides, oligosaccharides, and polysaccharides either free or strongly attached to soil colloids.
BIOMOLECULES.pptx
The document discusses the four main types of biomolecules: carbohydrates, lipids, proteins, and nucleic acids. It focuses on carbohydrates, describing them as molecules made of aldehydes/ketones with hydroxyl groups. Carbohydrates include monosaccharides like glucose, disaccharides formed from two monosaccharides like sucrose, and polysaccharides like starch, glycogen, and cellulose. The document also briefly discusses proteins, which are polymers of amino acids that serve structural and enzymatic functions in the body.
4.1 carbohydrates.ppt
Carbohydrates are one of the four major macromolecules and are the most abundant organic molecules in nature. They contain carbon, hydrogen, and oxygen. Carbohydrates have many functions including energy storage, structural components, and cell signaling. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Common monosaccharides include glucose, fructose, and galactose. Polysaccharides serve important structural and storage roles. Carbohydrates are broken down into monosaccharides through digestion before being absorbed.
Carbohydrates and its types
Carbohydrates are an essential source of energy. They contain carbon, hydrogen, and oxygen and are classified as simple or complex. Simple carbohydrates include monosaccharides like glucose and fructose and disaccharides like sucrose. Complex carbohydrates are polysaccharides such as starch, glycogen, and cellulose. Plants produce carbohydrates through photosynthesis and they are found in foods like grains, fruits, vegetables, and dairy. Carbohydrates provide an important source of fuel for the human body.
Carbohydrates.siam (ppt file)
This document provides information on carbohydrates including their definition, sources, functions, and classification. Carbohydrates are sugars that break down into glucose and are composed of carbon, hydrogen, and oxygen. They are obtained from sources like rice, tomatoes, potatoes, and milk. Carbohydrates have important functions like building body tissue, allowing fat to be metabolized, and encouraging healthy gut bacteria. They are classified as monosaccharides, oligosaccharides, or polysaccharides depending on whether they undergo hydrolysis. Monosaccharides like glucose cannot be broken down further, while oligosaccharides have 2-9 monosaccharide units and polysaccharides are long chains of monosaccharides. The main types of carbohydrates
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Carbohydrate
- 1. CARBOHYDRATES: CLASSIFICATION, DIGESTION & ABSORPTION Submitted by – Virendra Kumar MFSc RPCAU, Pusa, Bihar
- 2. CARBOHYDRATE Carbohydrates are probably the most abundant and widespread organic substances in nature, and they are essential constituents of all living things. General names for carbohydrates include sugars, starches, saccharides, and polysaccharides. The term saccharide is derived from the Latin word " sacchararum" from the sweet taste of sugars. Carbohydrate Composed mainly of molecules containing atoms of carbon (C), hydrogen (H), and oxygen (O) and to have the general formula C6H12O6. Carbohydrates serve as energy sources and as essential structural components in organisms; in addition, part of the structure of nucleic acids, which contain genetic information, consists of carbohydrate.
- 3. CLASSIFICATION OF CARBOHYDRATES 1) Monosaccharides 2) Disaccharides 3) Oligosaccharides 4) Polysaccharides
- 4. Monosaccharides Includes 1 sugar molecule. Simple sugars & simplest form of sugar. Most basic unit of carbohydrates. Monosaccharides are reducing sugars. Sweet taste sugar. Eg :- 1) Glucose (hexose) 2) Fructose (hexose) 3) Galactose (hexose) 4) Ribose (pentose) 5) Erythrose (tetrose) 6) Glyceraldehyde (triose)
- 5. Disaccharides • Made up of 2 monosaccharides joined together by a condensation reaction. • A glycosidic bond is formed between 2 monosaccharides. • Sucrose is a non- reducing sugar • Eg:- 1) Maltose (Glucose + Glucose) :Malt sugar 2) Sucrose (Glucose + Fructose) : Transport sugar 3) Lactose (Glucose + Galactose) :Sugar found in milk
- 6. Oligosaccharides • Formed by containing 3-10 molecules of monosaccharides/ simple sugars. • Eg:- 1) Raffinose 2) Stachyos 3) Glycolipids
- 7. Polysaccharides • Formed by combining many monosaccharide molecules (more than 2) by condensation reactions. • Monosaccharide molecules containing 11 or more than 11 Monosaccharides are true polysaccharides. • Polysaccharides do not taste sweet. • Do not dissolve in water. Eg:- 1) Starch 2) Glycogen 3) Cellulose
- 8. Function of Carbohydrates Energy supply for body function. Main source of energy in animal body. Essential for oxidation of fats. Add flavour to diet. Structural components of cell membrane. Carbohydrates form part of the structural framework of DNA and RNA molecules. Part of connective tissues, some hormones and enzymes. Carbohydrate storage in the form of glycogen, provides a short-term energy reserve.
- 9. Digestion Of Carbohydrates • Digestion of Carbohydrates Begins in the Mouth and Stomach. • When food is chewed, it is mixed with saliva, which contains the digestive enzyme ptyalin (an α-amylase) secreted mainly by the parotid glands. • This enzyme hydrolyzes starch into the disaccharide maltose and other small polymers of glucose that contain three to nine glucose molecules.
- 10. • However, the food remains in the mouth only a short time, so probably not more than 5 percent of all the starches will have become hydrolyzed by the time the food is swallowed. • Activity of the salivary amylase is then blocked by acid of the gastric secretions because the amylase is essentially inactive as an enzyme once the pH of as an enzyme falls below about 4.0
- 11. Digestion at the brush border of intestine • The intestine cannot absorb these products of amylase digestion of starch, and thus further digestion is required to produce monosaccharides • The human small intestine has enzymes on brush border oligosaccharidases:lactase, glucoamylaseand sucrase- isomaltase.