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

1. MONOSACCHARIDES
By
KAUSHAL KUMAR SAHU
Assistant Professor (Ad Hoc)
Department of Biotechnology
Govt. Digvijay Autonomous P. G. College
Raj-Nandgaon ( C. G. )

2. Synopsis:-
• INTRODUCTION
• CHEMICAL CHARACTERISTICS OF
CARBOHYDRATE
• CHEMICAL COMPOSITION OF CARBOHYDRATE
• MONOSACCHARIDES
• CLASSIFICATION OF MONOSACCHARIDES
• PROPERTIES :-
1. STEREOISOMERISM OF MONOSACCHARIDES
• -: ASYMMETRIC CARBON ATOM
• -: D-AND –L ISOMERS
-: OPTICAL ACTIVITY OF SUGARS
2. MUTAROTATION AND ANOMERIC FORMS OF GLUCOSE
3. CYCLIC FROM OF MONOSACCHARIDES
4.IMPORTANT CHEMICAL REACTION OF
MONOSACCHARIDES
• BIOLOGICAL IMPORTANCE
• CONCLUSION
• REFERENCES

3. INTRODUCTION:-
1. Sugars are white crystalline carbohydrates they are
soluble in water and generally have a
sweet taste.
2. In Greek Sakcharon meaning ‘SUGAR’.
3. General names for carbohydrates include sugars
,starches saccharides and polysaccharides.
4. Carbohydrates are polyhydroxy derivatives of aldehydes
and ketones.
5. All carbohydrates can be classified as either
monosaccharide ,oligosaccharides or polysaccharides.

4. 6. Anywhere from two to ten monosaccharide unit
linked by glycosidic bond make up an oligosaccharide
polysaccharide are much larger, containing hundreds of
monosaccharide unit.
7. The presence of the hydroxyl group allows
carbohydrates to interacts with the aqueous
environment.
8. The basic unit of monosaccharides such as glucose,
galactose and fructose.
9. The general chemical formula of an unmodified
monosaccharides is Cn(H2O)n .

5. CHEMICAL CHARACTERISTICS OF
CARBOHYDRATES :-
1.Existence of at least one asymmetric carbon (chiral).
2.Ability to exist in either a linear or ring structure .
3. The capacity to from polymeric structures via glycosidic
linkages.
4.The potential for form multiple hydrogen bonds with water
and other molecule.
CHEMICAL COMPOSITION OF CARBOHYDRATES :-
Carbohydrates are often isomers meaning they have the same
atomic composition but ,

6. different structures. There are many classification shemes for
carbohydrates . The most common one separates them into 4
major groups-
•Monosaccharide, disaccharide,oligosaccharide and
polysaccharide.
•Carbohydrates may exist in either a straight chain or a ring
structure .
•Ring structure incorporate two additional functional groups
the hemiacetal and acetal.

7. 1. MONOSACCHARIDE :-
1.Monosaccharides are the simplest carbohydrates.
2.Those carbohydrates ,which are made up of ,single
polyhydroxy derivatives of either aldehydes or
ketones are called Monosaccharides.
3.They have general formula (CnH2O)n.
4.They cannot be further hydrolyzed .
5.Example of monosaccharides include glucose ,fructose
,galactose ,xylose and ribose.
6. Monosaccharides ,also called simple sugar are the
basic units of carbohydrates.

8. 2. CHEMICAL CHACACTERISTICS OF
MONOSACCHARIDE :-
1.They consists of one sugar and are usually colourless,
water soluble ,crystalline solid .
2.Some monosaccharide have a sweet taste .
3.The backbone of common monosaccharide molecule are
unbranched carbon chain in which all carbon atoms
are linked by single bonds.
4.In open chain from one of the other carbons is double
bounded to an oxygen atom to from a carbonyl group.
5.Each of the other carbon atoms has a hydroxyl group .

9. 3.CLASSIFICATION OF MONOSACCHARIDE
On the basis of length of carbon chain-
CARBON CATAGARY
NAME
RELEVANT EXAMPLE
3 TRIOSE GLYCERADEHYDE,DIH
YDROXYACETONE
4 TETROSE ERYTRROSE
5 PENTOSE RIBULOSE ,RIBOSE
,XYLOSE
6 HEXOSE GLUCOSE ,GALACTOSE
,MANNOSE ,FRUTOSE
7 HEXOSE SEDOHEPTULOSE

11. On the basis of nature of carbonyl group-
1. ALDOSE
2. KETOSES
Aldoses :-If the carbonyl group is at the end of the chain the
monosaccharide is an aldehyde derivative and called an aldose
Ketoses-
1. If the carbonyl group is at any other position in the chain
the monosaccharide is a ketone derivative and called a ketoses.
2.There are fewer ketoses than there are aldoses because
ketoses have one less chiral carbon

14. Carbon atom aldoses ketoses
TRIOSE GLYCERALDEHYE DIHYDROXY
ACETONE
TETROSE ERYTHROSE ERYTHRULOSE
PENTOSE RIBOSE,XYLOSE,
ARBINOSE
RIBULOSE,
XYLULOSE
HEXOSE GLUCOSE,
GALACTOSE,
MANNOSE
FRUCTOSE
HEPTOSE GLUCOPETOSE,
GALACTOHEPTOSE
SEDOPEPTULO
SE

15. 4. PROPERTIES-
1.Stereoisomerism of monosaccharide :-
I. Stereoisomerism is an important character of
monosaccharide .
II. Stereo isomers are the compound that have the same
structural formula but differ in their spatial
configuration.

16. (A) asymmetric carbon atom-
1.A carbon is said to be asymmetric when it is attached to
four different atoms or groups.
2. The number of asymmetric carbon atoms (n) determines the
possible isomers of a given compound which is equal to 2n
3.All monosaccharides except dihydroxyacetone contain one
or more asymmetric carbon atom and thus are chiral
molecule.
4. Glucose contain 4 asymmetric carbon and thus has 16
isomers.

18. B) D and L isomer-
•The D and L isomer are mirror image of each other .
•The spatial orientation of H and OH groups on the
carbon atom (C5 for glucose) that is adjacent to the
terminal primary alcohol carbon determines whether the
sugar is D and L isomer

20. • If the OH group is on the right side ,the sugar is of D series.
• If on the left side ,it belongs to L series.
• The structures of D and L glucose based on the reference
monosaccharide.
(C) Optical activity of sugar-
1. Optical activity is a characteristic feature of compounds
with asymmetric carbon atom.
2. when a beam of polarised light is passed through a
solution of an optical isomer ,it will be rotated either to
right or left.

21. 3. The term dexorotatory(+) and levorotatory(-) are used to
compounds that respectively rotate the plane of polarized
light to the right or to the left.
2.Mutarotation and Anomeric forms of Glucose :-
1.Isomeric forms of monosaccharides that differ only their
configuration about the hemiacetal or hemiketal carbon
atom are called anomers .
2.The α and β anomers of D-glucose interconvert in
aqueous solution by a process called mutarotation.
3.A solution of α D-glucose and a solution of β D-glucose
eventually from identical optical properties.

23. α-D-glucose ←equilibrated solution →β -D-glucose
C6 H12O6 C6 H12O6
M.P.146 36% α +64% β M.P.150
(α)= 112 (α)=19
3.CYCLIC FORM OF MONOSACCHARIDES
•Monosaccharide with five or more carbon atoms in the
backbone usually occur in solution as cyclic or ring
structure.
•In which the carbonyl group is not free as written but has
formed a covalent bond with one of the hydroxyl groups
along the chain.

24. 3. The aldehydes and Ketones moieties of the carbohydrates
with five and six carbon will spontaneously react with
alcohol groups present in neighbouring carbons to produce
intramolecular hemiacetals or hemiketal,respectively.
4.This result in the formation of five or six membered rings
because the 5membered ring structures resemble the organic
molecule furon, derivatives with this structure are termed
furanoses.
5. Those with six numbered rings resemble the organic
molecules pyron and are termed as pyranoses .

26. 4. IMPORTANT CHEMICAL REACTIONS OF
MONOSACCHARIDE :-
IODO COMPOUND-
• An aldose sugar ,when heated with concentrated
hydrodic acid (HI) loses all of its oxygen and is
converted into an iodo compound (glucose to
iodohexane,C6H12I)
ESTER FORMATION-
•sugar ,by virtue of the alcohol group ,readily from ESTER
with acids.
•All the free OH groups are replaceable.

27. ACETYLATION-
•The acetylation with acetylchloride indicates the presence of
OH groups present in the sugar .
•The presence of 5 OH group of glucose results in a
pentaactate.
OXIDATION-
• Oxidation of the aldehyde group forms ‘aldonic acids’ .If the
aldehyde group remains intact and the primary alcohol
group is oxidized ‘uronic acid’ are formed .

29. REDUCTION -
•The monosaccharides are reduced to their corresponding
alcohols by reducing agent such as sodium amalgam.
Thus ,glucose yield orbital.
-Galactose yield dulcitol.
-Mannose yield mannitol.
-Fructose yield mannitol sorbitol.
.

30. OSAZONE FORMATION-
•It is nothing but the formation of crystalline derivatives of
the sugars which are valuble in the identification of
sugars.
• These crystals are obtained by adding a mixture of
phenyl hydrazine hydrochloride and sodium acetate to the
sugar solution and heating in a boiling water bath .
•The carbonyl group and the next adjacent carbon are
involved this reaction .With an aldose the reaction is
shown.
•The hydrazone then reacts with two additional molecules of
phenylhydrazine to from the osazons. The ketones also
show similar reaction.

32. OTHER REACTION-
•The best known tests are reduction of metallic hydroxides
together with oxidation of the sugar.
•The alkaline metal is kept in solution with sodium
potassium titrate(fehling’s solution) or sodium
citrate(benedict’s solution)
• Barfoed’s test distinguishes between monosaccharides
and disaccharides.
•The copper acetate in dilute acid is reduced in 30 seconds by
monosaccharides .Whereas reduction of the same takes
several minutes by disaccharides.

33. 5. BIOLOGICAL IMPORTANCE :-
1. Trioses, glyceraldehyde and dihydroxyacetone, are
important intermediates of both respiratory and
photosynthesis pathways.
2.Glucose is the blood sugar of human beings and many
animals ,It also occurs in grapes and corn.
3.Frutose is the common fruit sugar.
4. fats and amino acids are formed from glucose and other
sugar.
5.Monosaccharides are polymerised to from structural
carbohydrates of plants.
Example-cellulose, ligno cellulose .

34. .CONCLUSION :-
There are two families of monosaccharides aldoses and
ketoses .Simple monosaccharides are reduced by reducing
agent. The common monosaccharides have
asymmetric centres. The common monosaccharides
occur in ring forms.

35. 7.REFERENCES :-
BOOKS AUTHOR
FUNDAMENTAL OF
BIOCHEMISTRY
A.C. DEB
PRINCIPLES OF
BIOCHEMISTRY
LEHNINGER
WEBSITES-
www.wikipedia.com