Carbohydrates
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This document discusses carbohydrate nutrition. It defines nutrition and lists the major nutrients, including carbohydrates. Carbohydrates are broken down into sugars (mono- and di-saccharides) and non-sugars (oligo- and polysaccharides). Examples of mono-, di-, and polysaccharides are provided along with their structures and metabolic pathways. The document also discusses how plants and animals derive energy from carbohydrate metabolism through processes like glycolysis, the Krebs cycle, and the electron transport chain.
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Carbohydrates
Carbohydrates are made up of sugar molecules linked together to form starches and fiber. They serve four primary functions in the body: providing energy, storing energy as glycogen in the liver and muscles, building macromolecules, and sparing protein and fat for other uses. There are three main types of carbohydrates: monosaccharides like glucose and fructose, disaccharides like sucrose and lactose, and complex carbohydrates. Sources of carbohydrates include fruits containing fructose, dairy products containing galactose and lactose, and cereals, potatoes, and pasta containing maltose.
Carbohydrates
INTRODUCTION
“Carbohydrates” When people hear this word
the first thing comes to their mind is “weight gain”. Many weight loss plans which captured the attention of public are designed with less carbs as a result more groups of people believe that carbohydrates are inherently bad.
Carbohydrates are the chief source of energy
Provide 40- 85% of food energy in different population
Used for oxidation of fates
Also for the synthesis of certain non-essential amino acid
OCCURRENCE
Carbohydrates get synthesized by plant through the process of photosynthesis .Each plant is a complex food factory that takes water from soil,carbon dioxide from the air and energy from the sun to make glucose, a simple sugar that later convert into starch.In animals it is stored as glycogen in the liver and muscles.
Starch and glycogen are stored in the form of polysaccharide. Carbohydrates also have a structural role ,particularly in cell membrane as a component of glycoprotien and glycolipids.
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The document discusses carbohydrate nutrition and metabolism. It defines carbohydrates and describes their classification including monosaccharides, disaccharides, and polysaccharides. It discusses dietary sources of carbohydrates and their digestion in the mouth by salivary amylase and further digestion in the small intestine by pancreatic enzymes. The absorption of monosaccharides like glucose, fructose, and galactose in the small intestine is also summarized.
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Carbohydrates
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Carbohydrates
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Carbohydrates introduction
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Carbohydrates
Carbohydrates are made up of sugar molecules linked together to form starches and fiber. They serve four primary functions in the body: providing energy, storing energy as glycogen in the liver and muscles, building macromolecules, and sparing protein and fat for other uses. There are three main types of carbohydrates: monosaccharides like glucose and fructose, disaccharides like sucrose and lactose, and complex carbohydrates. Sources of carbohydrates include fruits containing fructose, dairy products containing galactose and lactose, and cereals, potatoes, and pasta containing maltose.
Carbohydrates
INTRODUCTION
“Carbohydrates” When people hear this word
the first thing comes to their mind is “weight gain”. Many weight loss plans which captured the attention of public are designed with less carbs as a result more groups of people believe that carbohydrates are inherently bad.
Carbohydrates are the chief source of energy
Provide 40- 85% of food energy in different population
Used for oxidation of fates
Also for the synthesis of certain non-essential amino acid
OCCURRENCE
Carbohydrates get synthesized by plant through the process of photosynthesis .Each plant is a complex food factory that takes water from soil,carbon dioxide from the air and energy from the sun to make glucose, a simple sugar that later convert into starch.In animals it is stored as glycogen in the liver and muscles.
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Carbohydarates
1) Approximately 1/3 of the body's glycogen is stored in the liver. Glycogen acts as a short-term energy supply that is released as glucose into the bloodstream when glucose levels fall.
2) Fat acts as the long-term energy supply. Carbohydrates come in simple and complex forms. Simple carbohydrates include monosaccharides like glucose, fructose, and galactose as well as disaccharides formed from the bonding of two monosaccharides such as sucrose, lactose, and maltose.
3) Complex carbohydrates include oligosaccharides and polysaccharides such as starch, cellulose, and glycogen. Starch is the primary storage carbo
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Carbohydrates
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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.
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Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They include sugars, starches, and fibers and serve important functions in the body. Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides depending on their size. Glucose is an important monosaccharide that circulates in the blood and is the primary fuel for tissues like the brain. Insulin and glucagon help regulate blood glucose levels. Dietary carbohydrates that break down slowly help control blood sugar and hunger.
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Structures
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*Though not detailed, can be easily to understand.
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Carbohydrates are the main source of energy and are made up of carbon, hydrogen, and oxygen. They are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. The three main monosaccharides are glucose, fructose, and galactose. Carbohydrates provide 4 calories per gram and are important for energy, sparing protein use, and regulating blood glucose. Deficiencies can cause malnutrition like marasmus while overconsumption can lead to obesity.
Carbohydrates.pptx
Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen. They are classified as monosaccharides, disaccharides, and polysaccharides depending on their sugar unit composition. Monosaccharides like glucose are simple sugars, while starches and fibers are complex polysaccharides. Carbohydrates are the body's primary source of energy, providing 4 calories per gram. Athletes require higher carbohydrate intake to fuel intense exercise. Pre-exercise meals should consist of complex carbs for steady energy release, while simple carbs aid recovery after exercise. Maintaining adequate daily carb intake helps prevent ketosis and supports fat metabolism.
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Carbohydrates serve important structural and energy functions in animals. They are present in small amounts in animal bodies, mainly in blood, muscles and liver in the form of glycogen. Carbohydrates can be divided into soluble and insoluble types based on digestibility. Soluble carbohydrates like sugars and starches are easily digested while insoluble fibers like cellulose are not digestible by non-ruminants but can be broken down by microbes in ruminant digestive systems. Carbohydrates provide energy, are components of important biological molecules, help regulate blood glucose levels, and support growth of beneficial microbes in ruminant digestive systems.
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Carbohydrates are sugars that provide the body with energy. There are two types - simple carbohydrates like refined sugars and fruits, and complex carbohydrates like grains. Carbohydrates are digested and absorbed for energy, and the best choices are whole grains, vegetables, and fruits. Disorders can result from too few or too many carbohydrates, such as diabetes, hypoglycemia, and lactose intolerance. Hypoglycemia occurs when blood sugar is too low and symptoms include shakiness, dizziness, and mood changes.
Carbohydrates (Modern Nutrition in Health & Disease 11th edition Book )
Chapter's Presentation from Modern Nutrition in Health & Disease Book (11th edition).
All information in the chapter is presented with some diagrams.
Carbohydrates
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source https://www.biologystar.com/biochemistry/carbohydrates-definition-biology/
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.
Carbohydrate
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They include sugars, starches, and fibers and serve important functions in the body. Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides depending on their size. Glucose is an important monosaccharide that circulates in the blood and is the primary fuel for tissues like the brain. Insulin and glucagon help regulate blood glucose levels. Dietary carbohydrates that break down slowly help control blood sugar and hunger.
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The document defines carbohydrates and classifies them as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. It discusses the daily requirement of carbohydrates, their main sources, and functions like providing energy, sparing protein, and aiding mineral absorption. It describes the digestion of carbohydrates by enzymes into simpler sugars, their absorption and metabolism. Deficiencies can cause ketosis while overconsumption may lead to dental caries, heart disease, obesity, and intestinal irritation.
Carbohydrates
The document discusses the three main types of carbohydrates: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are the simplest form of carbohydrate, consisting of a single sugar molecule like glucose, fructose, or galactose. Disaccharides join two monosaccharide units together, examples being sucrose, lactose, or maltose. Polysaccharides are long chains of many monosaccharide or disaccharide units, used by plants for storage as starch or structural support as cellulose, and by animals for storage as glycogen.
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9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
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Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Carbohydrates
- 2. Muhammad Shahbaz Zafar M.Phil (Animal Nutrition) UVAS Lhr (CVAS Jhang) CARBOHYDRATES
- 3. NUTRITION • Nutrition is defined as “the science of how the body utilizes food to meet requirements for development growth, repair and maintenance”
- 6. How the plants gets energy 673KCal
- 10. Mono-saccharides (one-sweet in taste) Fructose Glucose
- 12. Fructose
- 13. Galactose
- 14. Mannose
- 15. Di-saccharides( Monosaccharides + Monosaccharides ) • Di-saccharide Monosaccharides + Monosaccharides • Sucrose Glucose + Fructose • Lactose Glucose + Galactose • Maltose Glucose + Glucose (α-1,4) • Cellubiose Glucose + Glucose (β-1,4)
- 16. Sucrose / Cane sugar / Beet sugar / sacchrose Sucrose Glucose + Fructose Sucrase
- 17. Lactose / Milk Sugar Lactose Glucose + Galactose Lactase
- 18. Maltose / Malt sugar Maltose Glucose + Glucose (α-1,4) Maltase
- 20. Cellobiose: • Cellobiose does not exist naturally as a free sugar • is the basic repeating unit of cellulose. • It is less soluble and less sweet. • Cellubiose Glucose + Glucose (β-1,4)
- 21. Polysaccharides Polysaccharides Homo-Polysaccharides Hetero-Polysaccharides On hydrolysis yields Mono-saccharides On hydrolysis yields Mono-saccharides + derived products
- 23. Starch Starch Maltose + Dextrin’s Glucose
- 24. Amylose + Iodine Deep blue colour (α-1,4) Amylopectin + Iodin. Blue violet or purple colour (α-1,6)
- 26. Non-Starch Polysaccharides (NSP's) • Polysaccharides other than staches i.e cellulose • NSP's are notorious to the viscosity of the digesta in the Fore-Gut • Nutrients are entrapped in these & can't be properly utilized. • NSP's needs enzymes for their digestion. • Cellulose is indigestible beacuse of absence of enzyme cellulase in the monogastrics and poultry. • Cellulose is most abundant organic compound in the world but no animal can secret enzyme cellulase required for its digestion.
- 27. • Xylose Xylans (Wheat) • needs Xylanases • Glucans in Barely needed Glucanases • Manose Manane • Mananase enzyme is needed for its digestion & is bsent in Birds • on hydrloysis all Poly-saccharides and Di-saccharides are breakdowwn into Glucose and its the end product.
- 28. Cellulose
- 29. Metabolic aspects Calorie vs ATP (Energy outsied the body) Energy intsied the body) 1NADH = 3ATP 1FADH2 = 2ATP The mono-gastric animals using ETC (Electron Transport Chain) gets the ATP's from NADH & FADH2 which are produced from the starch hydrolysis.
- 30. Primary Metabolic Pathway 1) Glycolysis
- 33. Pyruvate Dehydrogenase Complex Enzyme. • TPP CO-ALipoic acid E1 E2 E3
- 34. 3) Kreb's Cycle / TCA / Citric Acid Cycle
- 38. • Glucose PPP/HMSGlycogen Stores Glycolysis Acetyl CoA Kreb's Cycle ETC Lipogenesis TGA ATP Proteins & Others Pentose Biochemical Pathwaqys NADPH