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Carbohydrates
Maria Gul.
Lecturer
Jips, Lahore
CARBOHYDRATES
• CARBOHYDRATES ARE ALDEHYDE OR KETONE DERIVATIVES OF
POLYHYDRIC ALCOHOLS
• Classification
• Monosaccharide
• Oligosaccharides
• Polysaccharides
1. homopolysaccharides
2. heteropolysaccharides
Monosaccharides
• Monosaccharides are those sugars that cannot be hydrolyzed into
simpler carbohydrates
• aldoses or ketoses, depending upon whether they have an aldehyde
or ketone functional group.
• Aldehyde and ketone groups are called carbonyl groups
• Aldehyde group present at the end
• Ketone group is not present at the end but at some where else
Aldoses and ketoses
Disaccharides
• Disaccharides are condensation products of two monosaccharide
units; examples are maltose and sucrose.
• Glucose + glucose_________maltose
• Glucose + galactose________lactose
• Glucose + fructose_________sucrose
• Joined through o-glucosidic linkage
Oligosaccharides
• Oligosaccharides are condensation products of three to ten
monosaccharides. Most are not digested by human enzymes.
• On hydrolysis yield 2-10 monosaccharides
• Α dextrin 8 glucose units
• Maltotriose 3 glucose units
Polysaccharides
• Polysaccharides are condensation products of more than ten
monosaccharide units
• 100-1000 units of monosaccharides
• Stores of fuels e.g glycogen, starch
• Structural element of cell
homopolysaccharides
One hydrolysis yield only one type of monomer
• Starch
• Glycogen
• Cellulose
• Dextran biopolymer produce by certain bacteria
Heteropolysaccharides
• This is very large group containing 2 or more type of monosaccharides
derivatives along with other molecules
1. Glycos-amino-glycans or mucopolysaccharides
• hyaluronic acid
• chondroitin sulfate
• heparin
2. Glycoconjugates
Proteoglycan
Glycoprotein
3. Mucilages agar, vegetable gum and pectin
Derived carbohydrates
Oxidation products
• Gluconic acid
• Glucuronic acid
• Glucaric acid
• Reduction products
• Polyhydroxy alcohol
• Glycerol
• Deoxyribose
Isomerism in monosaccharides
• The compounds that possess same chemical formula but differ in
physical (M.p, B.p and density and viscosity)and chemical properties
(flammability, corrosive, chemical Rx) called isomers.
with four asymmetric carbon atoms, can form 16 isomers.
• C6H12O6
• Glucose
• Fructose
• Galactose
• mannose
Stereoisomerism
• Two or more monosaccharides having same structural
formula but differ from each other in configuration
In other words differ from each other in arrangement
of atom in space
• Geometrical or cis and trans
• Optical isomers
Sugars Exhibit Various Forms of Isomerism
The more important types of isomerism found with glucose are as follows:
1. Enantiomers
d and l isomerism: The designation of a sugar isomer
as the d form or of its mirror image as the l form is determined by its spatial
relationship to the parent compound of the carbohydrates,
• The orientation of the —H and —OH groups around the carbon atom
adjacent to the terminal primary alcohol carbon (carbon 5 in glucose)
determines whether the sugar belongs to the d or l series.
• When the —OH group on this carbon is on the right the sugar is the d
isomer; when it is on the left, it is the l isomer.
• Most of the monosaccharides occurring in mammals are d sugars, and the
enzymes responsible for their metabolism are specific for this
configuration.
optical isomer
• The presence of asymmetric carbon atoms also confers
optical activity on the compound. When a beam of plane
polarized light is passed through a solution of an optical
isomer, it rotates either to the right, dextrorotatory (+), or to
the left, levorotatory (–). The direction of rotation of
polarized light is independent of the stereochemistry of the
sugar, so it may be designated d(–), d(+), l(–), or l(+).
• For example,
• the naturally occurring form of fructose is the d(–) isomer. In
solution, glucose is dextrorotatory, and glucose solutions are
sometimes known as dextrose.

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Carbohydrates lec 2 3

  • 2. CARBOHYDRATES • CARBOHYDRATES ARE ALDEHYDE OR KETONE DERIVATIVES OF POLYHYDRIC ALCOHOLS • Classification • Monosaccharide • Oligosaccharides • Polysaccharides 1. homopolysaccharides 2. heteropolysaccharides
  • 3. Monosaccharides • Monosaccharides are those sugars that cannot be hydrolyzed into simpler carbohydrates • aldoses or ketoses, depending upon whether they have an aldehyde or ketone functional group. • Aldehyde and ketone groups are called carbonyl groups • Aldehyde group present at the end • Ketone group is not present at the end but at some where else
  • 5. Disaccharides • Disaccharides are condensation products of two monosaccharide units; examples are maltose and sucrose. • Glucose + glucose_________maltose • Glucose + galactose________lactose • Glucose + fructose_________sucrose • Joined through o-glucosidic linkage
  • 6.
  • 7. Oligosaccharides • Oligosaccharides are condensation products of three to ten monosaccharides. Most are not digested by human enzymes. • On hydrolysis yield 2-10 monosaccharides • Α dextrin 8 glucose units • Maltotriose 3 glucose units
  • 8. Polysaccharides • Polysaccharides are condensation products of more than ten monosaccharide units • 100-1000 units of monosaccharides • Stores of fuels e.g glycogen, starch • Structural element of cell
  • 9. homopolysaccharides One hydrolysis yield only one type of monomer • Starch • Glycogen • Cellulose • Dextran biopolymer produce by certain bacteria
  • 10. Heteropolysaccharides • This is very large group containing 2 or more type of monosaccharides derivatives along with other molecules 1. Glycos-amino-glycans or mucopolysaccharides • hyaluronic acid • chondroitin sulfate • heparin 2. Glycoconjugates Proteoglycan Glycoprotein 3. Mucilages agar, vegetable gum and pectin
  • 11. Derived carbohydrates Oxidation products • Gluconic acid • Glucuronic acid • Glucaric acid • Reduction products • Polyhydroxy alcohol • Glycerol • Deoxyribose
  • 12. Isomerism in monosaccharides • The compounds that possess same chemical formula but differ in physical (M.p, B.p and density and viscosity)and chemical properties (flammability, corrosive, chemical Rx) called isomers. with four asymmetric carbon atoms, can form 16 isomers. • C6H12O6 • Glucose • Fructose • Galactose • mannose
  • 13. Stereoisomerism • Two or more monosaccharides having same structural formula but differ from each other in configuration In other words differ from each other in arrangement of atom in space • Geometrical or cis and trans • Optical isomers
  • 14. Sugars Exhibit Various Forms of Isomerism The more important types of isomerism found with glucose are as follows: 1. Enantiomers d and l isomerism: The designation of a sugar isomer as the d form or of its mirror image as the l form is determined by its spatial relationship to the parent compound of the carbohydrates, • The orientation of the —H and —OH groups around the carbon atom adjacent to the terminal primary alcohol carbon (carbon 5 in glucose) determines whether the sugar belongs to the d or l series. • When the —OH group on this carbon is on the right the sugar is the d isomer; when it is on the left, it is the l isomer. • Most of the monosaccharides occurring in mammals are d sugars, and the enzymes responsible for their metabolism are specific for this configuration.
  • 15.
  • 16. optical isomer • The presence of asymmetric carbon atoms also confers optical activity on the compound. When a beam of plane polarized light is passed through a solution of an optical isomer, it rotates either to the right, dextrorotatory (+), or to the left, levorotatory (–). The direction of rotation of polarized light is independent of the stereochemistry of the sugar, so it may be designated d(–), d(+), l(–), or l(+). • For example, • the naturally occurring form of fructose is the d(–) isomer. In solution, glucose is dextrorotatory, and glucose solutions are sometimes known as dextrose.