The document discusses the physical properties of carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides are the simplest sugars and include glucose, fructose, and galactose. Disaccharides are formed when two monosaccharides join together, such as sucrose, lactose, and maltose. Polysaccharides have long chains of monosaccharide units and include starch, glycogen, cellulose, and chitin. The properties of carbohydrates differ based on their size, from monosaccharides being the smallest and most soluble to polysaccharides having more complex structures and being less soluble.

2. PHYSICAL PROPERTIES OF
CARBOHYDRATES

3. PHYSICAL PROPERTIES
Description:-
Monosacharides:-
Monosacharides also referred to as simple sugars, are the simplest form of sugar
and the most basic units of carbohydrates.
Discharides:-
A disaccharide also known as double sugar or bivose, is the sugar formed when
two monosaccharides are joined together by glycosidic bonds.
Polysacharides:-
Polysaccharides are polymeric carbohydrate molecules composed of long chains of
monosaccharide units bounded together by glycosidic bonds.

4. CLASSIFICATION:-
Monosacharides:-
Monosaccharides can be classified by the number of carbon atoms they contain for
example triose (3), tetrose (4), pentose (5), hexose (6), heptose (7) and so on.
Discarides:-
Not further classified into different types.
Polysacharides:-
Homo-polysaccharides. Hetero-polysaccharide.

5. STATE:-
Monosacharides:-
Crystalline compound.
Disacharides:-
Crystalline compounds.
Polysacharides:-
Amphorous compounds.

6. SOLUBILITY:-
Monosacharides:-
Soluble in water.
Discharides:-
Soluble in water.
Polyscharides:-
Insoluble in water.

7. TASTE
Monosacharides:-
Have a sweet taste.
Disacharides:-
Have a Sweet Taste.
Polysacharides:-
Do not Have a sweet taste.

8. REDUCING PROPERTY
Monosacharides:-
Reducing Sugars.
Disacharides:--
Reducing sugars while others are non-reducing sugars.
Polysacharides:-
Non reducing sugars.

9. NO OF MONOMERS
Monosacharides:-
Has a single monomer.
Disacharides:-
Have two monomers.
Polysacharides:-
Is composed of a large number of monomers.

10. CHEMICAL STRUCTURE
Monosacharies:-
Have simple, linear, unbranched structures.
Disacharides:-
Have simple, linear, unbranched or branched structures.
Polysacharides:-
Have complex, branched structures.

11. CHEMICAL RING STRUCTURE
Monosacharides:-
Single ring structure.
Discharides:-
Two ring structure.
Polysacharides:-
Have many ring structures.

12. MOLECULAR WEIGHT
Monosacharies:-
Monosaccharides have a relatively lower molecular weight when
compared to disaccharides and polysaccharides.
Disacharies:-
Disaccharides have a relatively larger molecular weight when compared
to monosaccharides.
Polysacharies:-
Polysaccharides have a relatively larger molecular weight when
compared to disaccharides.

13. SIZE OF PARTICLES
Monosacharides:-
Pass through membrane.
Disacharides:-
Pass through membrane.
Polysacharides:-
Do not pass through membrane.

14. MONOSACHARIDES

15. DISCHAIRIDES

16. POLYSACHARIDES

18. EXAMPLES
Monosacharides:-
Glucose, Fructose and Galactose.
Foods:- sugars, honey, beans, fruits and dairy products.
Discharides:-
Sucrose, lactose and Maltose.
Foods:- Disaccharides are also found in foods like beetroot.
Polysacharides:-
Starch, Glycogen, Cellulose and Chitin.
Foods:- wheat, oats, buckwheat, whole-grain bread, brown rice, legumes
and rye.