Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products. Though often maligned in trendy diets, carbohydrates — one of the basic food groups — are important to a healthy life.

1. CARBOHYDRATES
WORD CARBOHYDRATES MEAN HYDRATED
CARBONS.THE COMPUNDS COMPOSED OF
CARBON,HYDROGEN AND OXYGEN WITH
GENERAL FORMULA Cn(H2O)n

2. Characteristics of carbohydrates
•Consist of carbon,hydrogen and oxygen.
•Energy containing molecules.
•Some provide structure
•Basic building block is a monosaccharide.(CH2O)n
•Two monosaccharides form a disaccharide.

3. MONOSACCHARIDE
Simple sugar,sweet taste,easilysoluble in water
Aldoses (e.g., glucose) have an
aldehyde group at one end.
• Ketoses (e.g., fructose) have a
keto group, usually at C2.
C
C OHH
C HHO
C OHH
C OHH
CH2OH
D-glucose
OH
C HHO
C OHH
C OHH
CH2OH
CH2OH
C O
D-fructose

4. OLIGOSACCHARIDES
carbohydrates made up of 2-10monosaccharides.Less sweet in taste,less
soluble.
GLYCOSIDIC BOND:The covalent bond(C-O-C)
between two monosaccharides is called glycosidic bond.

5. POLYSACCHARIDES
made up of many monosaccharides linked by glycosidic bond.Have high
molecular weight, insoluble in water,tasteless.
Plants store glucose as amylose(soluble in water) or
amylopectin(insoluble in water), glucose polymers collectively called
starch.
Glycogen, the glucose storage polymer in animals, is similar in structure
to amylopectin.
But glycogen has more a(16) branches.
Cellulose, a major constituent of plant cell walls, consists of long linear
chains of glucose.

6. SOURCES OF CARBOHYDRATES
•The healthiest sources of carbohydrates—unprocessed or
minimally processed whole grains, vegetables, fruits and
beans—promote good health by delivering vitamins, minerals,
fiber, and a host of important phytonutrients.
•Unhealthier sources of carbohydrates include white bread,
pastries, sodas, and other highly processed or refined
foods. These items contain easily digested carbohydrates that
may contribute to weight gain, interfere with weight loss, and
promote diabetes and heart disease.

7. Carbohydrates relation with water and air
• WATER
• "Some of the carbs you consume are stored in the form of glycogen. For
every one gram of carbohydrate stored in the body (as glycogen) there is
approximately 2-3 grams of water retained. ... Molecules of glycogen
contain water and therefore the more glycogen you store the
more water you retain in the process.”
• AIR
• A Carbohydrate Content. A 2 1/2-cup serving of air-popped popcorn
contains 70 calories and 16 grams of carbohydrates, including 3 grams of
fiber. ... One carbohydrate serving for diabetics should contain
approximately 15 grams of carbohydrates, and most diabetics consume
between 45 and 65 grams of carbohydrates per meal.

8. Identification Test
1. Benedict's Test
(positive for reducing sugars)
2. Barfoed's Test
(Used to distinguish between mono- & di-saccharides)
3. Bial's Test(Orcinol)
( for the detection of pentoses)
4. Seliwanoff's test
(used for detection of Ketoses)
5. Picric Acid Test
(for reducing sugars)

9. IDENTIFICTION TEST
1. Benedict's Test
RCHO + 2Cu2+ + 4OH- ----> RCOOH + Cu2O + 2H2O
(positive for reducing sugars)
2. Barfoed's Test
(Used to distinguish between mono- & di-saccharides)
RCHO + 2Cu2+ + 2H2O -----> RCOOH + Cu2O + 4H+
3. Bial's Test(Orcinol)
( for the detection of pentoses)
4. Seliwanoff's test
(used for detection of Ketoses) Bials’ test
5. Picric Acid Test
(for reducing sugars)

10. EFFECTs ON HEALTH
•Decrease disease risk.
• Eating too many simple or processed carbs can have
negative effects on your cardiovascular health, but
other carbs can actually reduce your risk of disease.
•Complex carbs, especially fiber, are associated with lower
cholesterol levels

11. THANK YOU