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.
n chemistry, a glycosidic bond is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
Carbohydrates: Monosaccharides- structure and functionDr. GURPREET SINGH
this presentation describes about the structure of carbohydrates in detail with specific reference to monosaccharides, their classification, structural component and functions
presentation includes chemistry, classification of carbohydrates, monosaccharides, oligosaccharides and polysaccharides. It also includes properties of carbohydrates such as epimerism, cyclization of sugars, anomerism and mutarotation. Numerous biochemical, industrial and medical functions of various carbohydrates have been described.
n chemistry, a glycosidic bond is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
Carbohydrates: Monosaccharides- structure and functionDr. GURPREET SINGH
this presentation describes about the structure of carbohydrates in detail with specific reference to monosaccharides, their classification, structural component and functions
presentation includes chemistry, classification of carbohydrates, monosaccharides, oligosaccharides and polysaccharides. It also includes properties of carbohydrates such as epimerism, cyclization of sugars, anomerism and mutarotation. Numerous biochemical, industrial and medical functions of various carbohydrates have been described.
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 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.
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.
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Carbohydrates
1. Carbohydrates
Dr. N. G. Telkapalliwar
(M.Sc., NET, SET, Ph.D., PGD-NSNT)
Associate Professor
Department of Chemistry,
Dr. Ambedkar College, Deekshabhoomi, Nagpur
2. Definition, classification and reaction of glucose.
Mechanism of osazone formation.
Determination of structure of glucose.
Determination of ring size of monosaccharides.
Epimerisation and mutarotation
Conversion of glucose into fructose and vice-versa.
Chain lengthening and shortening of aldoses (Wohl’s degradation).
Introduction to structures of
Maltose, Sucrose, Lactose, Starch , Cellulose, Ribose and Deoxyribose
Carbohydrates
3. What are Carbohydrates?
• Carbohydrates are organic biomolecules abundantly
present in the nature.
• Found in the cells of plants and animals.
• The term “Carbohydrate” was coined by “Karl Schmidt”.
Carbohydrates Biosynthesis
• Carbohydrates are predominantly biosynthesized by plants
through photosynthesis.
• Glucose is synthesized in plants from CO2, H2O, and solar
energy from the sun.
4. chlorophyll
6 CO2 + 6 H2O C6H12O6 + 6 O2
Sunlight Glucose
(Simple Carbohydrate)
(+)-Glucose Starch or Cellulose
(Complex Carbohydrates Of Plants)
Photosynthesis
5. • Carbohydrate (Glucose) is oxidized in living cells of
human body to produce CO2, H2O, and energy(ATP).
• Carbohydrates provide skeletal framework to cells ,
tissues, and organs of body.(Structural role)
• Carbohydrates are associated to many other roles
with human beings.
7. Old Definition of Carbohydrates
• Empirical formula/General formula for simple carbohydrates :
Cn (H2O)n
• Where n = number of carbon atom present in carbohydrate
structure.
• Old Definition-
Carbohydrates are “Hydrates of Carbon”
• Old definition is not valid since-
• Certain Carbohydrates –
Rhamnose did not fit in the empirical formula of carbohydrates.
• Certain non Carbohydrates –
Lactate and Acetate fitted in the empirical formulae.
8. Observe the following chemical
structures of
simple Carbohydrates:
Glucose and Fructose
9. Aldose
(e.g., Glucose) have an
aldehyde group at one
end.
Ketose
(e.g., Fructose) have a
ketone group, usually
at C2.
C
C OH
H
C H
HO
C OH
H
C OH
H
CH2OH
D-glucose
O
H
C H
HO
C OH
H
C OH
H
CH2OH
CH2OH
C O
D-fructose
10. • Simple Carbohydrates has many Hydroxyl groups
(Polyhydroxy).
• Simple Carbohydrates has carbonyl/ functional groups as
Aldehyde or Ketone.
• Simple Carbohydrates(Glucose/Fructose) repeatedly linked to
form its condensed complex carbohydrates for ex Starch
• The hydroxyl groups may be free or substituted by any
other groups.
• Simple Carbohydrates on chemical reactions produces
derivatives of Carbohydrates.
11. New Definition
of
Carbohydrates
Carbohydrates are organic biomolecules,
abundantly present in the plant and animal
bodies, chemically composed of Polyhydroxy
Aldehyde or Polyhydroxy Ketone, their
condensed products or their derivatives.
12. • Depending Upon Number of Saccharide Units
• Four Main Classes of Carbohydrates
• Monosaccharides
(1 Saccharide Unit)
• Disaccharides
(2 Saccharide Units)
• Oligosaccharides
( 3-9 Saccharide Units)
• Polysaccharides
( More than 10 Saccharide Units)
Classification Of Carbohydrates
17. Disaccharides
• Disaccharides has 2 Monosaccharide units linked
by glycosidic bond.
• Disaccharides may be reducing or non reducing
Types of Disaccharides
Reducing Disaccharides –
Lactose
Maltose
Non reducing Disaccharides-
Sucrose
18. Oligosaccharides Sub Classification
• Oligosaccharides has 3-9 Monosaccharide units linked by
glycosidic bonds.
• Oligosaccharides are sub classified on the basis of number
of Saccharide units.
Number of
Monosaccharide Units
Type Of Oligosaccharides
(3-10 Monosaccharide Units )
3 Trisaccharides
Maltotriose
Raffinose
4 Tetrasaccharides
Stachyose
5 Pentasaccharides
Verbascose
19. Polysaccharide Sub Classification
• Polysaccharides/ Glycans contain more than 10, same/
different Monosaccharide units linked by glycosidic linkages.
• Homopolysaccharides/Homoglycans-
Contains more than 10 same repeating units.
Example: Starch, Cellulose
• Heteropolysaccharides / Heteroglycans-
Contains more than 10, different repeating units.
Example: Inulin
Types of Polysaccharides
20. POLYSACCHARIDES/ Glycans
( More than 10 Monosaccharide Units )
Homopolysaccharides/ Homoglycans
( > 10 Same Repeating Units )
Glucosans
(Repeating Unit of
Glucose/Polymer of Glucose)
Starch
Glycogen
Cellulose
Dextrin
Dextran
Fructosans
(Repeating Unit of
Fructose/Polymer
of Fructose)
Inulin
21. Hetero Polysaccharides
( More than 10 Different Repeating Units )
Animal Heteropolysacchrides
Mucopolysaccharides (MPS)
OR
Glycosaminoglycans (GAGs)
22. Types And Examples of Mucopolysaccharides
Acidic Non Sulfated MPS:
Hyaluronic Acid
Acidic Sulfated MPS:
Heparin
Heparan Sulfate
Chondritin Sulfate
Dermatan Sulfate
Keratan Sulfate
24. What are Sugars?
• Sugars are chemically simple Carbohydrates
Monosaccharides and Disaccharides.
• Sugars are Crystalline Solid substances.
• Soluble in water
• Sweet in taste
• Structure possess asymmetric /chiral
carbon atoms/stereogenic centers.
25. Types Of Sugars
• Reducing Sugars
• Non Reducing Sugars
Reducing Sugar
• Sugar structure possessing free or potential(reactive)
aldehyde or ketone group is termed as reducing sugar.
• Reducing sugars show reducing property efficiently in
alkaline medium and reduces certain metallic ions as-
Cu++;Bi++;Fe+++
26. Reducing Sugars answer following tests positive
Benedict’s Test
Fehling’s test
Nylander’s Test
Form Osazones.
Reducing Shows Mutarotation (Change in Optical activity)
All Monosaccharides are reducing sugars.
Monosaccharides are strong reducing agents.
Monosaccharides–Ribose, Glucose, Galactose, Fructose.
Disaccharides are weak reducing agents.
Reducing Disaccharides- Lactose, Maltose.
Examples Of Reducing Sugars
27. Non Reducing Sugars
• Sugar structure not possessing free
or potential aldehyde or ketone
group in its structure is termed as
non reducing sugar.
• Non reducing sugar does not show
reducing property and do not reduce
metallic ions.
28. • Non reducing sugars give following reducing
tests negative.
• Benedict’s Test
• Fehling’s test
• Nylander’s Test
• Do not form Osazones
• Non Reducing sugars do not exhibit
Mutarotation (Change in Optical activity)
29. Examples of Non reducing Sugars
• Non reducing Disaccharides.
–Sucrose (Biomedically Important)
–Trehalose (Glu-Glu linked with α(1-
1) glycosidic bond)
• Polysaccharides/Complex
Carbohydrates are Non reducing.