Report in Biology

1. Carbohydrates

2. CarbohydratesCarbohydrates
Carbohydrates Contain the Elements:Carbohydrates Contain the Elements:
CarbonCarbon
HydrogenHydrogen
OxygenOxygen
• Many carbohydrates are soluble inMany carbohydrates are soluble in
water.water.
•Source of energy and include foodsSource of energy and include foods
composed of sugar and starchescomposed of sugar and starches
•Most carbohydrates break down intoMost carbohydrates break down into
glucoseglucose

3. Simple Carbohydrates
 Simple sugars and are chemically made of 1 or 2Simple sugars and are chemically made of 1 or 2
sugarssugars
 They are absorbed quicklyThey are absorbed quickly
 monosaccharides – single sugarsmonosaccharides – single sugars
 disaccharides – 2 monosaccharidesdisaccharides – 2 monosaccharides

4. Monosaccharides
(monomers)
 A Monosaccharide is madeA Monosaccharide is made
up of 1 sugar unit.up of 1 sugar unit.
3 Types of monossacharides:3 Types of monossacharides:
1.1.GlucoseGlucose-most important-most important
monossacharidesmonossacharides
2.2.FructoseFructose-sweetest sugar-sweetest sugar
3.3.GalactoseGalactose-hardly taste-hardly taste
sweetsweet

5. Disaccharides (Dimers)
 pairs of the monosaccharidespairs of the monosaccharides
 when two monosaccharides join to form awhen two monosaccharides join to form a
Disaccharide,it is called GlycosidicDisaccharide,it is called Glycosidic BondBond
There are three types of Disaccharides:There are three types of Disaccharides:
1.1. SucroseSucrose
2.2. LactoseLactose
3.3. MaltoseMaltose

6. Glycosidic Bond
Above is the structures of aAbove is the structures of a
Glycosidic bond.Glycosidic bond.
It forms aIt forms a DisaccharideDisaccharide

7. Structural formula
 The structuralThe structural
formula forformula for
Maltose.Maltose.
The structuralThe structural
formula forformula for
Lactose.Lactose.

8. Hydrolysis
 This is the breaking down of a glycosidic bond.This is the breaking down of a glycosidic bond.
 Instead of water been taken away water isInstead of water been taken away water is
added.added.
 LysisLysis means splitting.means splitting.

9. Maltose
 2 glucose units2 glucose units
 produced when starch breaks downproduced when starch breaks down
 not abundantnot abundant

10. Sucrose
 fructose and glucosefructose and glucose
 tastes sweettastes sweet
 fruit, vegetables,fruit, vegetables,
grainsgrains
 table sugar is refinedtable sugar is refined
sugarcane and sugarsugarcane and sugar
beetsbeets
 brown, white,brown, white,
powderedpowdered

11. Lactose
 glucose and galactoseglucose and galactose
 main carbohydrate inmain carbohydrate in
milkmilk
 known as milk sugarknown as milk sugar

12. Complex Carbohydrates
 Starches and fibersStarches and fibers
 Made of 3 or more linked sugarsMade of 3 or more linked sugars
 They take the longest to digestThey take the longest to digest

13. Polysaccharides (polymers)
 Large number of sugarLarge number of sugar
 Chains of monossacharidesChains of monossacharides
Types of polyssacharides:Types of polyssacharides:
11.Glycogen and starch.Glycogen and starch
-built entirely of glucose-built entirely of glucose
2.2.FiberFiber
-variety of monossacharides and-variety of monossacharides and
other carbohydrate derivativesother carbohydrate derivatives

14. By Regine D.LucsoBy Regine D.Lucso
Instructor Mrs.Karren TucayInstructor Mrs.Karren Tucay
Data 08.07.14Data 08.07.14