Carbohydrates are classified into sugars and non-sugars. Sugars include monosaccharides like trioses, tetroses, pentoses, and hexoses. Non-sugars include polysaccharides which are made up of chains of monosaccharides linked by glycosidic bonds. Polysaccharides are further divided into homopolysaccharides made of a single monosaccharide like starch and cellulose, and heteropolysaccharides made of multiple monosaccharides like gums and pectins. Carbohydrates provide the major source of energy to the body, supply 60-80% of calories, aid in protein sparing, are widely distributed in nature, reduce fatty acid breakdown, and prevent

2.  DEFINITION
 Carbohydrates are the polyhydroxy aldehydes or
ketones or compounds which produce them on
hydrolysis
 Formula=(CnH2O)n
 This formula shows equal number of carbons and water

3. Carbohydrates are classified into two types
 Sugars
 Non-sugar
 sugars:
• Monosaccarides
• Oligosaccarides
 Non-sugar:
• polysaccarides

4.  Simplest form of carbohydrate
that cannot be hydrolysed to
simpler form

5. NO.OF
CARBONS
TYPE OF SUGAR ALDOSES KETONES
3 TRIOSES Glyceraldehyde Dihydroxy
Acetate
4 TETROSES ERYTHROSES Erythrulose
5 PENTOSES Ribose
xylose
Ribulose
xylulose
6 HEXOSES Glucose
Galactose
Fructose
7 HEPTOSES Glucoheptose Sedoheptulose

6.  On hydrolysis give 2 to 10
monosaccaride units
 Joined by glycosidic bond

7. TYPE OF SUGAR NO.OF CARBONS EXAMPLES
Disaccarides 2 Maltose
Lactose
sucrose
Trisaccarides 3 raffinose
Tetrasaccarides 4 stachyose
pentasaccaride 5 verbascose

8.  Polysaccarides are the complex
carbohydrates
 They are made up of chains of
monosaccaride which are linked together by
glycocidic bond
 These are formed by condensation reaction

9. CATEGORY HOMO
POLYSACCARIDE
HETRO
POLYSACCARIDE
DEFINITION Polymers of a single
monosaccaride
Polymers of more than
one type of
monosaccaride
EXAMPLE Starch
Cellulose
Dextrose
Dextrin
Gums
Mucilages
Agar
Algin
Pectin substance

10. 1. It is the major source of energy
2. Supply 60-80% of calories to body
3. It contain protein paring action
4. It is widely distributed in nature
5. Reduce breakdown of fatty acids
6. prevents ketosis

11. 