Carbohydrates are compounds made of carbon, hydrogen, and oxygen. There are three main types: monosaccharides like glucose are simple sugars; disaccharides like sucrose are two monosaccharides bonded together; and polysaccharides like starch and glycogen are long chains of monosaccharides. Carbohydrates provide the body with its primary source of energy and are found naturally in foods like grains, fruits, vegetables, and sugars. A deficiency in carbohydrates can lead to hypoglycemia, ketosis, acidosis, weight gain, and decreased energy levels. Carbohydrates can be tested for using Benedict's solution, which changes color depending on the presence of reducing sugars.

1. CARBOHYDRATES
Aman Hirani

2. What are Carbohydrates?
• Carbohydrates (also called saccharides) are molecular
compounds made from just three elements: carbon,
hydrogen and oxygen.

3. Types of Carbohydrates…
• Monosaccharides:
They are the simplest carbohydrates and are often called simple
sugars. They are the building blocks from which all bigger
carbohydrates are made. (For example: Glucose, fructose, ribose,
etc.)
• Disaccharides:
They are sugars composed of 2 monosaccharides. (For example:
Sucrose, maltose, lactose, etc.)
• Polysaccharides:
They are complex carbohydrates, composed of 10 to up to
several thousand monosaccharides arranged in chains. (For
example: Starch, Cellulose, Glycogen, etc.)

4. Monosaccharides
• Monosaccharides are the
simplest carbohydrates.
Thy are the building blocks
from which all other
complex carbohydrates are
made. Glucose is a simple
sugar. It is made up of 6
Carbon atoms joined in a
ring, with the H2 and O2
atoms pointing out from
and into the ring. Its
formula is C6H12O6. Simple
sugars are soluble in water
and taste sweet.
The structure of Glucose.

5. Function of monosaccharides...
• Monosaccharides are an energy source; most of them provide
about 4 Calories (kilocalories) per gram, just like other
carbohydrates.
• Glucose is the main fuel for the body cells and is used for
respiration.
• Fructose participates in metabolism.
• Ribose is part of deoxyribonucleic acid (DNA) in the
chromosomes.
• However, monosaccharides are non-essential nutrients,
which means your body can produce all of those it needs
for proper functioning from other nutrients, so you do not
need to get them from food.

6. Examples of Monosaccharides.
• Glucose
• Fructose
• Ribose and
deoxyribose.
Glucose Fructose

7. Disaccharides
• Disaccharides are sugars
composed of 2
monosaccharides.
Disaccharides, along with
monosaccharides, are called
simple carbohydrates. A
disaccharide molecule is
formed by 2 monosaccharides,
joined by a glycosidic bond. A
glycosidic bond is a covalent
bond which bonds a
carbohydrate molecule to
another molecule. The formula
of Sucrose is C12H22O11. They
are soluble in water and taste
sweet.
Structure of Sucrose

8. Function of Disaccharides...
• Disaccharides are an energy source; most of them provide
about 4 Calories (kilocalories) per gram, just like other
carbohydrates.
• Again, disaccharides are non-essential nutrients,
which means they are not necessary for health or life
of human beings.

9. Examples of disaccharides.
• Sucrose
• Maltose
• Lactose

10. Polysaccharides
• If many simple sugars join together,
a very large molecule called a
polysaccharide is made. Some
polysaccharide molecules contain
thousands of sugar molecules
joined together in a long chain. The
cellulose of plant cell walls is a
polysaccharide and so is starch.
Animal cells contain
polysaccharides known as
glycogen. Most polysaccharides are
insoluble and are not sweet. Starch
is the most popular polysaccharide.
Its formula is (C6H10O5)n, where n
is the number of glucose molecules
present.

11. Types and functions of
Polysaccharides...
• Starch: it is an energy source obtained from plants.
• Cellulose: it is a structural polysaccharide in plants; when
consumed, it acts as a dietary fiber.
• Glycogen: it is a storage form of glucose in the human liver
and muscles.
• They provide carbon atoms for the synthesis of fats, proteins
and other substances in your body.
• Non-digestible polysaccharides or dietary fiber, such as
cellulose, promote the passage of food through the gut and thus
help maintain bowel regularity.
• Some non-digestible polysaccharides, such as inulin, may also
promote the growth of beneficial intestinal bacteria.

12. Examples of polysaccharides.
• Starch
• Cellulose
• Glycogen
Cellulose

13. General functions of
Carbohydrates...
• Carbohydrate functions as primary sources of energy.
• It functions as storage of food.
• It functions as framework in body.
• It functions as anticoagulant.
• It functions as antigen.
• It functions as hormones.

14. Sources of carbohydrates
in food...
• Starch is found in
cereals, corn-flour,
potatoes, bread, pasta,
flour, beans, rice, etc.
• Sugar is found in fruit,
cakes, desserts,
vegetables, honey, etc. Sugary foods

16. What happens when you have a
deficiency of carbohydrates?

17. Hypoglycemia
• Hypoglycemia, also known as low blood sugar or low blood
glucose, occurs when the glucose levels in the blood drop below
normal. While hypoglycemia is often associated with diabetes, it
can be caused by a lack of carbohydrates in healthy people.
Symptoms of hypoglycemia include tiredness, weakness, light-
headedness, confusion and hunger. Carbs are the main source of
glucose because they are broken down into simple sugars during
digestion and enter the cells with the help of insulin, providing
energy. Eating a small amount of carbs will quickly treat
hypoglycemia.

18. Ketosis
• Eating less than 130 grams of carbohydrates a day can cause a
buildup of ketones, which are partially broken-down fats in the
blood. This condition is known as ketosis, according to the Weight-
Control Information Network, a service of the National Institute of
Diabetes and Digestive and Kidney Diseases. When your body
doesn’t have enough glucose for energy, it breaks down stored fat,
producing ketones. Mild ketosis can cause mental fatigue, bad
breath, nausea and a headache, but severe ketosis can lead to painful
swelling of the joints and kidney stones. Aim for 225 to 325 grams of
carbohydrates a day to prevent ketosis and other health problems.

19. Acidosis
• In carbohydrate starvation, there is shift from glycolysis
(breakdown of glucose) to lipolysis (breakdown of lipids)
and keto-genesis for energy needs. The resultant
production of keto-acids increases acidity in the blood
and other body tissues. These changes in the pH of
arterial blood outside 7.35 pH - 7.45 pH result in
irreversible cell damage.

20. Weight gain.
• Yes! It is true. While low-carb diets are often used for weight loss,
severely restricting carbs can actually have the opposite effect by
making you feel hungrier than normal. When you’re feeling
ravenous, you’re more likely to reach for fattening goodies rather
than carrot sticks, leading to weight gain over time. Studies show
that people following a low-carb diet for two years lost an average of
9 pounds, which is similar to the amount lost on higher-carb diets,
MayoClinic.com reports. Consuming healthy, low-calorie
carbohydrates may actually help weight loss because they’re high in
fiber, which fills you up without filling you out.

21. Along with those...
• Fatigue and decreased energy levels.
• Muscle wasting
• Dehydration and reduced body secretions
• Loss of sodium
• Weakened immune system
• Constipation
• Mood swing

22. Test for Carbohydrates...
• We can test for the presence of sugars by adding
Benedict’s solution to food, and heating it. If the
food contains reducing sugars such as glucose or
maltose, then a brick – red color will form. The
mixture gradually changes from blue, through
green, yellow and orange, and then finally, brick
red. If there is no reducing sugar, then the
Benedict’s solution remains blue.

24. Conclusion
• So what we have covered in this PPT are the types of
carbohydrates and their structures and functions, the
general functions of carbohydrates, the different sources
of carbohydrates and what happens if you have too little
carbohydrates. Under this, we learned about
hypoglycemia, ketosis and weight gain. We also learned
how to test whether carbohydrates are present or no using
Benedict’s solution.

25. THANK YOU!