Lecture 5 - Carbohydrates 1 (1) introduction.pdf
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Its all about carbohydrates. Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs.
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Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose cannot be broken down further. Disaccharides break into two monosaccharides, such as sucrose into glucose and fructose. Polysaccharides yield many monosaccharide units and include starch, cellulose, and glycogen. Carbohydrates serve important functions as energy stores and structural components in plants and animals. They are also raw materials for many industries like textiles, paper, and breweries.
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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”.
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This presentation defines carbohydrates and classifies the main types: sugars, starches, and fiber. It describes the key carbohydrates - monosaccharides, oligosaccharides, disaccharides, and polysaccharides. The presentation explains that carbohydrates are the primary energy source for the body, and are found mainly in grains, starchy vegetables, fruits, dairy products, and beverages. Carbohydrates have important structural functions and help control blood sugar levels.
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This document provides an overview of carbohydrate chemistry. It begins by classifying carbohydrates as simple or complex, and as reducing or non-reducing. Monosaccharides, disaccharides, and polysaccharides are introduced. Glucose is discussed as a key monosaccharide, with its preparation from sucrose and starch. Structural features of glucose such as cyclic and linear forms are described. Sucrose, maltose, and lactose are presented as important disaccharides. Starch, glycogen, and cellulose are highlighted as significant polysaccharides. Stereoisomers including anomers are defined. The biological importance of carbohydrates as an energy source and in structural roles is summarized. Common carbohydrate chemical
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Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Oligosaccharides have 2-10 monosaccharide units linked together, while polysaccharides contain over 10 units and include starch, glycogen, cellulose. Carbohydrates provide energy and are important structural components. Their digestion and absorption provides glucose for cellular metabolism. Disorders like diabetes occur when insulin production or function is inadequate, leading to high blood glucose levels and metabolic disturbances.
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1. The document provides information about carbohydrates from a student named Tushar Bharat Harde who is studying Plant Physiology and Biochemistry.
2. It defines carbohydrates and lists common sources like potatoes, maize, milk, popcorn and bread. It then classifies carbohydrates into simple carbohydrates like sugars and complex carbohydrates.
3. Carbohydrates are further classified into monosaccharides, disaccharides and polysaccharides. Examples of each like glucose, sucrose, starch and cellulose are provided along with their structures and properties.
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Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose cannot be broken down further. Disaccharides break into two monosaccharides, such as sucrose into glucose and fructose. Polysaccharides yield many monosaccharide units and include starch, cellulose, and glycogen. Carbohydrates serve important functions as energy stores and structural components in plants and animals. They are also raw materials for many industries like textiles, paper, and breweries.
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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.
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This document provides an overview of carbohydrate chemistry. It begins by classifying carbohydrates as simple or complex, and as reducing or non-reducing. Monosaccharides, disaccharides, and polysaccharides are introduced. Glucose is discussed as a key monosaccharide, with its preparation from sucrose and starch. Structural features of glucose such as cyclic and linear forms are described. Sucrose, maltose, and lactose are presented as important disaccharides. Starch, glycogen, and cellulose are highlighted as significant polysaccharides. Stereoisomers including anomers are defined. The biological importance of carbohydrates as an energy source and in structural roles is summarized. Common carbohydrate chemical
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Carbohydrates provide energy for the body, enabling metabolism, thus preventing the breakdown of protein as an energy source.
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Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Oligosaccharides have 2-10 monosaccharide units linked together, while polysaccharides contain over 10 units and include starch, glycogen, cellulose. Carbohydrates provide energy and are important structural components. Their digestion and absorption provides glucose for cellular metabolism. Disorders like diabetes occur when insulin production or function is inadequate, leading to high blood glucose levels and metabolic disturbances.
Carbohydrate
1. The document provides information about carbohydrates from a student named Tushar Bharat Harde who is studying Plant Physiology and Biochemistry.
2. It defines carbohydrates and lists common sources like potatoes, maize, milk, popcorn and bread. It then classifies carbohydrates into simple carbohydrates like sugars and complex carbohydrates.
3. Carbohydrates are further classified into monosaccharides, disaccharides and polysaccharides. Examples of each like glucose, sucrose, starch and cellulose are provided along with their structures and properties.
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Carbohydrates are an essential source of energy. They contain carbon, hydrogen, and oxygen and are classified as simple or complex. Simple carbohydrates include monosaccharides like glucose and fructose and disaccharides like sucrose. Complex carbohydrates are polysaccharides such as starch, glycogen, and cellulose. Plants produce carbohydrates through photosynthesis and they are found in foods like grains, fruits, vegetables, and dairy. Carbohydrates provide an important source of fuel for the human body.
Carbohydrate
- Carbohydrates consist of carbon, hydrogen, and oxygen in a ratio of 1:2:1. They include sugars, starches, and fiber.
- Sugars can be simple monosaccharides like glucose or combined to form more complex disaccharides and polysaccharides.
- Carbohydrates exist as both linear chains and ring structures. The ring form is favored in water.
- Carbohydrates serve as the primary energy source for the body but excess consumption can contribute to obesity, diabetes, and metabolic syndrome.
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Defintion of carbohydrates,sources and functions of carbohydrates,classification, properties of carbohydrates
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This document discusses carbohydrate chemistry and digestion. It defines carbohydrates and describes their functions in the body. It outlines the nomenclature of monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Key monosaccharides like glucose, fructose and galactose are explained. Important disaccharides like sucrose, lactose and maltose are defined. Polysaccharides discussed include starch, glycogen, cellulose, and heteroglycans. The process of carbohydrate digestion by salivary and pancreatic amylases and intestinal disaccharide-hydrolyzing enzymes is summarized. Lactose intolerance is also briefly explained, along with monosaccharide absorption mechanisms.
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Carbohydrates can be classified into monomers, dimers, and polymers. Monosaccharides are simple sugars with 3-7 carbons like glucose, fructose, and galactose. Disaccharides are double sugars formed when two monosaccharides bond, examples include sucrose, lactose, and maltose. Polysaccharides are long chains of monosaccharides and include starch, cellulose, and glycogen. Carbohydrates serve important biological roles like energy storage, structure, and cell communication.
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Carbohydrates are organic compounds that serve as a chief source of energy. They are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of monomer units. Common monosaccharides include glucose, fructose, and galactose. Disaccharides such as sucrose, lactose, and maltose are composed of two monosaccharide units. Polysaccharides like starch, glycogen, and cellulose are polymers of many monosaccharide units. Carbohydrates play important structural and energy-related roles in living organisms.
Presentation carbohydrates classification.pptx
• CHO : CHO may be defined as polyhydroxy aldehyde,
ketones or acids and their derivatives.
• CHO : Based on their digestibility & solubility , the CHO
divided in to two parts
– Soluble CHO / easily digest - NFE ( Sugar, Starch,
Hemicelluloses)
– Insoluble CHO / less digest in non ruminant but digestible
in ruminant (Crude fibre, cellulose, Ligniin)
• Carbohydrates are neutral chemical compounds
containing the elements carbon, hydrogen & oxygen &
have empirical formula (CH2O)n where n is three or
more.
CARBOHYDRATES
Function of carbohydrates
• Important source of energy
• As important food reserves
• In the storage of Liver and muscle of the liver
Glycogen
Liver glycogen muscle glycogen
• In the seed →as starc
• Transfer of genetic characteristic of the cell
• Carbohydrates make the matrix of connective
tissue eg. Hyaluronic acid
• They make structural part of cartilage, bone
and tendons eg. Chondroitin sulphate
• Oxidation of protein & fat as they are
important component.
• Essential component of milk as lactose.
• It helpful in absorption of calcium &
phosphorus in younger animals.
• They help in peristaltic movement of food.
Classification of carbohydrates:
17
In nutrition, carbohydrates are classied into five groups:
• (1) monosaccharides (also known as simple sugars);
• (2) disaccharides (containing 2 monosaccharide units);
• (3) oligosaccharides (containing 3–10 monosaccharide
units);
• (4) polysaccharides (containing more than 10
monosaccharide units); and
• (5) conjugated carbohydrates. covalently bound to lipids or
proteins to form glycolipids or glycoproteins, respectively.
Polysaccharides are subdivided into
– Homopolysaccharides (containing only one type of
monosaccharide) and
– Heteropolysaccharides (containing more than one type of
monosaccharide).
Classification of Carbohydrates
• Monosaccharides
– Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone
– Tetroses (C4H8O4) Erythrose
– Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose,
ribulose, and 5-deoxyribose
– Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose
– Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in
avocados), and -glycero--manno-heptose
• Disaccharides Sucrose (-α-glucose and -α-fructose), lactose
(milk sugar; -α-glucose and -α-galactose), maltose, isomaltose,
cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose)
• Oligosaccharides
– Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose),
planteose, and melezitose (in sweet exudates of many trees and in
insects), and panose (synthesized by microbes)
– Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose)
18
• Polysaccharides
– Homoglycans
• Pentosans (C5H8O4)n, for example, arabans and xylans
• Hexosans (C6H12O6)n, for example, starch, cellulose,
mannans, levans, and glycogen
– Heteroglycansd Hemicelluloses, pectins, exudate
gums, seaweed polysaccharides (algin, carrageenans,
agar, aminopolysaccharides [e.g., chondroitin and
hyal
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Carbohydrates can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides joined together, such as sucrose from glucose and fructose or lactose from glucose and galactose. Polysaccharides are long chains of monosaccharides and include starch, cellulose, and glycogen. Starch is used by plants for energy storage while glycogen serves the same function for animals. Cellulose provides structure to plant cell walls.
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This document provides an overview of carbohydrates and their classification. It begins by defining carbohydrates and discussing their importance as energy sources. It then classifies carbohydrates as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units. Common monosaccharides like glucose, fructose, and galactose are discussed in more detail regarding their structures, stereoisomers, anomers, and cyclic forms. The document emphasizes that carbohydrates serve structural roles in plants and energy storage roles in animals.
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Carbohydrates are an essential organic compound composed of carbon, hydrogen, and oxygen. They serve as an important energy source and structural component in organisms. There are several types of carbohydrates including monosaccharides (glucose, fructose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, cellulose, glycogen). Carbohydrates can form isomers and undergo various reactions like oxidation. They play critical roles in energy storage, membrane structure, and structural support in living things.
Biomolecules
Biomolecules are organic compounds that are essential for life. The main biomolecules are carbohydrates, proteins, nucleic acids, and lipids. Carbohydrates include monosaccharides (simple sugars), disaccharides, and polysaccharides. Glucose is an important monosaccharide that tissues use for energy. Proteins are made of amino acids and perform many functions. Nucleic acids like DNA and RNA control genetic inheritance and cellular functions. Lipids include fats, oils, and waxes and store energy. These biomolecules perform critical roles in biological processes and are the building blocks of living organisms.
carbohydrates
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that serve as an important energy source. They include sugars (monosaccharides and disaccharides) and starches/fibers (polysaccharides). Monosaccharides like glucose cannot be broken down further, while disaccharides like sucrose break down into two monosaccharides. Polysaccharides provide structure or store energy and break down into many monosaccharides. Carbohydrates are found widely in plants and are produced through photosynthesis. They are classified based on their structure and whether they are digestible or provide structure. Identification tests can determine the type of unknown carbohydrate sample.
Carbohydrates
Carbohydrates are organic compounds that serve as a primary energy source. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. The three most common disaccharides are maltose, lactose, and sucrose. Polysaccharides include glycogen, starch, and cellulose. Glycogen functions as energy storage in animals, while cellulose provides structure to plant cell walls. Carbohydrates play important structural and functional roles throughout biology.
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This document discusses carbohydrates, including their definition, functions, nomenclature, classification, and digestion. Key points include:
- Carbohydrates are composed of carbon, hydrogen, and oxygen and serve as the main energy source. They include monosaccharides, disaccharides, and polysaccharides.
- Monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides bonded together, such as sucrose, lactose, and maltose. Polysaccharides are long chains of monosaccharides like starch, glycogen, and cellulose.
- Carbohydrates are digested into monosaccharides in the mouth, stomach and small intestine by
Alcantara biochem ppt1
Carbohydrates are biomolecules made of carbon, hydrogen, and oxygen that serve several important functions in the body. They can be classified as monosaccharides, disaccharides, or polysaccharides depending on their size. Monosaccharides like glucose are the simplest form and can join together to form larger sugars. Common polysaccharides include starch and glycogen, which act as energy storage molecules in plants and animals respectively. Carbohydrates also play structural roles when attached to other molecules and are an essential source of energy.
Carbohydrate presentation
This document discusses carbohydrates, including their structure, functions, classification, and digestion. It defines carbohydrates as organic compounds found in foods and tissues that contain hydrogen and oxygen in a 2:1 ratio. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. Examples of monosaccharides include glucose, fructose, and galactose. Disaccharides are formed when two monosaccharides join together, such as sucrose, lactose, and maltose. Polysaccharides include starch and fiber, with starch being the main storage carbohydrate in plants. Carbohydrates provide energy and have various other functions in the body.
Carbohydrates
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.
Chapter 7 carbohydrates
Carbohydrates are the most abundant biological molecules on Earth. They are composed of carbon, hydrogen, and oxygen. There are five major classifications of carbohydrates: monosaccharides, disaccharides, oligosaccharides, polysaccharides, and nucleotides. Monosaccharides include glucose, fructose, and galactose. Disaccharides such as sucrose, lactose, and maltose are formed through the joining of two monosaccharides. Polysaccharides allow for large storage of glucose and include starch, glycogen, and dietary fiber such as cellulose. Carbohydrates have many functions including energy storage, structure, and components of proteins.
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Biomolecules class 12 chemistry
The document summarizes key biomolecules and concepts. It discusses carbohydrates including monosaccharides (glucose, fructose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, cellulose, glycogen). It also discusses protein structure (primary, secondary, tertiary, quaternary), enzymes, vitamins, nucleic acids (DNA and RNA), and hormones. Carbohydrates, proteins, lipids and nucleic acids are described as important macromolecules that make up biomolecules.
Carbohydrates and its types
Carbohydrates are an essential source of energy. They contain carbon, hydrogen, and oxygen and are classified as simple or complex. Simple carbohydrates include monosaccharides like glucose and fructose and disaccharides like sucrose. Complex carbohydrates are polysaccharides such as starch, glycogen, and cellulose. Plants produce carbohydrates through photosynthesis and they are found in foods like grains, fruits, vegetables, and dairy. Carbohydrates provide an important source of fuel for the human body.
Carbohydrate
- Carbohydrates consist of carbon, hydrogen, and oxygen in a ratio of 1:2:1. They include sugars, starches, and fiber.
- Sugars can be simple monosaccharides like glucose or combined to form more complex disaccharides and polysaccharides.
- Carbohydrates exist as both linear chains and ring structures. The ring form is favored in water.
- Carbohydrates serve as the primary energy source for the body but excess consumption can contribute to obesity, diabetes, and metabolic syndrome.
Carbohydrates introduction, classification and properties
Defintion of carbohydrates,sources and functions of carbohydrates,classification, properties of carbohydrates
Lec5 level3-dechemistryofcarbohydrates-130202043028-phpapp01
This document discusses carbohydrate chemistry and digestion. It defines carbohydrates and describes their functions in the body. It outlines the nomenclature of monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Key monosaccharides like glucose, fructose and galactose are explained. Important disaccharides like sucrose, lactose and maltose are defined. Polysaccharides discussed include starch, glycogen, cellulose, and heteroglycans. The process of carbohydrate digestion by salivary and pancreatic amylases and intestinal disaccharide-hydrolyzing enzymes is summarized. Lactose intolerance is also briefly explained, along with monosaccharide absorption mechanisms.
CARBOHYDRATES
Carbohydrates can be classified into monomers, dimers, and polymers. Monosaccharides are simple sugars with 3-7 carbons like glucose, fructose, and galactose. Disaccharides are double sugars formed when two monosaccharides bond, examples include sucrose, lactose, and maltose. Polysaccharides are long chains of monosaccharides and include starch, cellulose, and glycogen. Carbohydrates serve important biological roles like energy storage, structure, and cell communication.
Chemistry of carbohydrates
This document provides an overview of carbohydrate chemistry. It defines carbohydrates and discusses their biological importance and classification. Key points include: carbohydrates are composed of carbon, hydrogen, and oxygen and serve important energy storage and structural functions. They are classified as monosaccharides, oligosaccharides, or polysaccharides based on the number of sugar units. Common monosaccharides include glucose, fructose, galactose and mannose. Disaccharides like lactose, maltose and sucrose are formed via glycosidic bonds between monosaccharides. Polysaccharides have high molecular weights and include starch, glycogen and mucopolysaccharides.
Carbohydrates classification, biochemical properties, isomerism and qualitati...
Carbohydrates are organic compounds that serve as a chief source of energy. They are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of monomer units. Common monosaccharides include glucose, fructose, and galactose. Disaccharides such as sucrose, lactose, and maltose are composed of two monosaccharide units. Polysaccharides like starch, glycogen, and cellulose are polymers of many monosaccharide units. Carbohydrates play important structural and energy-related roles in living organisms.
Presentation carbohydrates classification.pptx
• CHO : CHO may be defined as polyhydroxy aldehyde,
ketones or acids and their derivatives.
• CHO : Based on their digestibility & solubility , the CHO
divided in to two parts
– Soluble CHO / easily digest - NFE ( Sugar, Starch,
Hemicelluloses)
– Insoluble CHO / less digest in non ruminant but digestible
in ruminant (Crude fibre, cellulose, Ligniin)
• Carbohydrates are neutral chemical compounds
containing the elements carbon, hydrogen & oxygen &
have empirical formula (CH2O)n where n is three or
more.
CARBOHYDRATES
Function of carbohydrates
• Important source of energy
• As important food reserves
• In the storage of Liver and muscle of the liver
Glycogen
Liver glycogen muscle glycogen
• In the seed →as starc
• Transfer of genetic characteristic of the cell
• Carbohydrates make the matrix of connective
tissue eg. Hyaluronic acid
• They make structural part of cartilage, bone
and tendons eg. Chondroitin sulphate
• Oxidation of protein & fat as they are
important component.
• Essential component of milk as lactose.
• It helpful in absorption of calcium &
phosphorus in younger animals.
• They help in peristaltic movement of food.
Classification of carbohydrates:
17
In nutrition, carbohydrates are classied into five groups:
• (1) monosaccharides (also known as simple sugars);
• (2) disaccharides (containing 2 monosaccharide units);
• (3) oligosaccharides (containing 3–10 monosaccharide
units);
• (4) polysaccharides (containing more than 10
monosaccharide units); and
• (5) conjugated carbohydrates. covalently bound to lipids or
proteins to form glycolipids or glycoproteins, respectively.
Polysaccharides are subdivided into
– Homopolysaccharides (containing only one type of
monosaccharide) and
– Heteropolysaccharides (containing more than one type of
monosaccharide).
Classification of Carbohydrates
• Monosaccharides
– Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone
– Tetroses (C4H8O4) Erythrose
– Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose,
ribulose, and 5-deoxyribose
– Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose
– Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in
avocados), and -glycero--manno-heptose
• Disaccharides Sucrose (-α-glucose and -α-fructose), lactose
(milk sugar; -α-glucose and -α-galactose), maltose, isomaltose,
cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose)
• Oligosaccharides
– Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose),
planteose, and melezitose (in sweet exudates of many trees and in
insects), and panose (synthesized by microbes)
– Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose)
18
• Polysaccharides
– Homoglycans
• Pentosans (C5H8O4)n, for example, arabans and xylans
• Hexosans (C6H12O6)n, for example, starch, cellulose,
mannans, levans, and glycogen
– Heteroglycansd Hemicelluloses, pectins, exudate
gums, seaweed polysaccharides (algin, carrageenans,
agar, aminopolysaccharides [e.g., chondroitin and
hyal
Carbohydrates ppt
Carbohydrates can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides joined together, such as sucrose from glucose and fructose or lactose from glucose and galactose. Polysaccharides are long chains of monosaccharides and include starch, cellulose, and glycogen. Starch is used by plants for energy storage while glycogen serves the same function for animals. Cellulose provides structure to plant cell walls.
Carbohydrate Str, Func and classification.pdf
This document provides an overview of carbohydrates and their classification. It begins by defining carbohydrates and discussing their importance as energy sources. It then classifies carbohydrates as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units. Common monosaccharides like glucose, fructose, and galactose are discussed in more detail regarding their structures, stereoisomers, anomers, and cyclic forms. The document emphasizes that carbohydrates serve structural roles in plants and energy storage roles in animals.
Carbohdrates 2013
Carbohydrates are an essential organic compound composed of carbon, hydrogen, and oxygen. They serve as an important energy source and structural component in organisms. There are several types of carbohydrates including monosaccharides (glucose, fructose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, cellulose, glycogen). Carbohydrates can form isomers and undergo various reactions like oxidation. They play critical roles in energy storage, membrane structure, and structural support in living things.
Biomolecules
Biomolecules are organic compounds that are essential for life. The main biomolecules are carbohydrates, proteins, nucleic acids, and lipids. Carbohydrates include monosaccharides (simple sugars), disaccharides, and polysaccharides. Glucose is an important monosaccharide that tissues use for energy. Proteins are made of amino acids and perform many functions. Nucleic acids like DNA and RNA control genetic inheritance and cellular functions. Lipids include fats, oils, and waxes and store energy. These biomolecules perform critical roles in biological processes and are the building blocks of living organisms.
carbohydrates
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen that serve as an important energy source. They include sugars (monosaccharides and disaccharides) and starches/fibers (polysaccharides). Monosaccharides like glucose cannot be broken down further, while disaccharides like sucrose break down into two monosaccharides. Polysaccharides provide structure or store energy and break down into many monosaccharides. Carbohydrates are found widely in plants and are produced through photosynthesis. They are classified based on their structure and whether they are digestible or provide structure. Identification tests can determine the type of unknown carbohydrate sample.
Carbohydrates
Carbohydrates are organic compounds that serve as a primary energy source. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. The three most common disaccharides are maltose, lactose, and sucrose. Polysaccharides include glycogen, starch, and cellulose. Glycogen functions as energy storage in animals, while cellulose provides structure to plant cell walls. Carbohydrates play important structural and functional roles throughout biology.
Lec 5 level 3-de(chemistry of carbohydrates)
This document discusses carbohydrates, including their definition, functions, nomenclature, classification, and digestion. Key points include:
- Carbohydrates are composed of carbon, hydrogen, and oxygen and serve as the main energy source. They include monosaccharides, disaccharides, and polysaccharides.
- Monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides bonded together, such as sucrose, lactose, and maltose. Polysaccharides are long chains of monosaccharides like starch, glycogen, and cellulose.
- Carbohydrates are digested into monosaccharides in the mouth, stomach and small intestine by
Alcantara biochem ppt1
Carbohydrates are biomolecules made of carbon, hydrogen, and oxygen that serve several important functions in the body. They can be classified as monosaccharides, disaccharides, or polysaccharides depending on their size. Monosaccharides like glucose are the simplest form and can join together to form larger sugars. Common polysaccharides include starch and glycogen, which act as energy storage molecules in plants and animals respectively. Carbohydrates also play structural roles when attached to other molecules and are an essential source of energy.
Carbohydrate presentation
This document discusses carbohydrates, including their structure, functions, classification, and digestion. It defines carbohydrates as organic compounds found in foods and tissues that contain hydrogen and oxygen in a 2:1 ratio. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. Examples of monosaccharides include glucose, fructose, and galactose. Disaccharides are formed when two monosaccharides join together, such as sucrose, lactose, and maltose. Polysaccharides include starch and fiber, with starch being the main storage carbohydrate in plants. Carbohydrates provide energy and have various other functions in the body.
Carbohydrates
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.
Chapter 7 carbohydrates
Carbohydrates are the most abundant biological molecules on Earth. They are composed of carbon, hydrogen, and oxygen. There are five major classifications of carbohydrates: monosaccharides, disaccharides, oligosaccharides, polysaccharides, and nucleotides. Monosaccharides include glucose, fructose, and galactose. Disaccharides such as sucrose, lactose, and maltose are formed through the joining of two monosaccharides. Polysaccharides allow for large storage of glucose and include starch, glycogen, and dietary fiber such as cellulose. Carbohydrates have many functions including energy storage, structure, and components of proteins.
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Lecture 5 - Carbohydrates 1 (1) introduction.pdf
- 1. LectureV Aqsa Akhtar School of Food and Agricultural Sciences University of Management andTechnology FST-2101 3(3-0) Food Chemistry 1
- 3. Session 5: Learning Outcomes Course Learning Objective ▪Differentiate between major and minor food components and their functions and physiochemical properties Session Learning Objective ▪Explain properties and reactions of carbohydrates, lipids, proteins, enzymes during storage and processing of food Session learning Outcomes ❖SLO 5.1: Understand the basics of carbohydrates and classes of carbohydrates ❖SLO 5.2: Describe the physical and chemical characteristics of monosaccharides ❖SLO 5.3: Elaborate the different types of monosaccharides and their role in nutrition
- 4. Carbohydrates ▪Hydrates of carbon, containing C, H and O ▪Widely available, and inexpensive ▪Polyhydroxylated compounds having at least 3 carbon atoms and a potentially active carbonyl group which may be an aldose or a ketose group ▪Simply called saccharides (aka sugars) with molecular formula (CH2O)n ▪Carbohydrates comprise of > 90% of the dry matter of plants
- 6. Carbohydrates (Cont) ▪Present in different molecular structures, sizes, and shapes ▪Exhibit a variety of chemical and physical properties ▪Along with glucose and fructose, they are human energy sources, providing 70 – 80% of the calories in the human diet worldwide
- 7. Carbohydrate Synthesis in Plants
- 8. Types of Carbohydrates Simple Carbohydrates ▪ Monosaccharides • Glucose • Fructose • Galactose ▪ Disaccharides • Sucrose • Maltose • Lactose Complex Carbohydrates ▪ Oligosaccharides • Maltodextrins • Raffinose • Stachyose ▪ Polysaccharides • Glycogen (Animals) • Starches (Plants) • Fibers (Plants)
- 9. Carbohydrates in Human Body
- 13. Functional Groups ▪Monosaccharides contain several functional groups. They contain the hydroxyl group represented as –OH. They also contain a carbonyl group, which is an oxygen double bonded to a carbon atom ▪The carbonyl group may be an aldehyde or a ketone A carbonyl group is a functional group composed of a carbon atom double- bonded to an oxygen atom: C=O
- 14. 1. Monosaccharides ▪Monosaccharides cannot be hydrolyzed and referred to as simple sugars ▪Monomeric units joined together to form larger structures, are called oligosaccharides and polysaccharides, and can be converted into their constituent monosaccharides by hydrolysis ▪Classified on the basis of the nature of carbonyl group ▪Monosaccharides that contain a carbonyl group have the suffix “ose” ▪Polyhydroxy aldehydes are called aldoses (Glucose) Polyhydroxy ketones are called ketoses (Fructose)
- 15. Carbohydrates: Condensation 1. Monosaccharides (Cont) Carbohydrates: Hydrolysis
- 17. 1. Monosaccharides (Cont) ▪ Monosaccharides that contain aldehyde group are referred as aldose ▪ Monosaccharides that contain ketone group are referred as ketose
- 19. 1. Monosaccharides (Cont) ▪Solids at room temperature ▪Extremely soluble in water ▪ Carbohydrates are hydrophilic substances which are soluble in water and alcohol ▪ The (OH) groups of carbohydrates are primarily responsible for their solubility in water
- 20. 1. Monosaccharides: Simple Sugars Glucose ▪Found in fruits, vegetables, honey ▪Most abundant monosaccharide found in nature ▪Carbohydrate form used by the body, referred to as “blood sugar” ▪Glucose also known as dextrose and grape sugar ▪Basic sub-unit of other larger carbohydrate molecules ▪Excess in the blood is called hyperglycemia and presence in urine (glucosuria) indicates diabetes mellitus
- 21. 1. Monosaccharides: Simple Sugars Fructose ▪Latin word for fruit — "fructus“ ▪Sweetest of the sugars ▪Occurs naturally in fruits & honey, also called “fruit sugar” or levulose ▪Combines with glucose to form sucrose ▪Released by the hydrolysis of inulin ▪Can be converted to glucose in the liver
- 22. 1. Monosaccharides: Simple Sugars Galactose ▪Greek word for milk-"galact“ ▪Found as a component of lactose in milk ▪Synthesized in the lactating mammary gland ▪Constituent of glycolipids and glycoproteins ▪Can be converted to glucose in the liver ▪Accumulation can lead to galactosemia and cataract (galactitol)
- 23. Key Concepts: Summary ✓Macronutrients essential to living organisms and energy source for the human body ✓Organic molecules in which carbon (C) bonds with hydrogen and oxygen (H2O) in different ratios depending on the specific carbohydrate ✓Plants harvest energy from the sun and manufacture carbohydrates during photosynthesis ✓In a reverse process, animals break down carbohydrates during metabolism to release energy ✓All carbohydrates are made up of units of sugar
- 25. Take Home Activity Bring some examples of aldoses and ketose