Clarifications of Carbohydrates

1. Monosaccharides: These are the simplest form of carbohydrate that cannot be hydrolyzed any further.
They have the general formula of (CH2O)n. Some common examples are glucose, Ribose etc.

Examples of monosaccharides include glucose (dextrose), fructose (levulose), and galactose.

Monosaccharides are the building blocks of disaccharides (such as sucrose and lactose) and
polysaccharides (such as cellulose and starch).

2. Oligosaccharides: Carbohydrates that on hydrolysis yield two to ten smaller units or monosaccharides
are oligosaccharides. They are a large category and further divides into various subcategories.

Examples include sucrose, lactose and maltose. Specific enzymes are used to catalyze the glycosidic
bonds in olgosaccharides and each sugar must be specific to each enzyme used for each new glycosidic
bond

Jhi-ann

3. Disaccharides: A further classification of oligosaccharides, these give two units of the same or
different monosaccharides on hydrolysis. For example, sucrose on hydrolysis gives one molecule of
glucose and fructose each. Whereas maltose on hydrolysis gives two molecules of only glucose,

Examples of common disaccharides include sucrose, maltose, and lactose.

4. Trisaccharides: Carbohydrates that on hydrolysis gives three molecules of monosaccharides, whether

same or different. An example is Raffinose.

Examples of Trisaccharides. Rabinose, raffinose, rhaminose.

Jay Em

5. Tetrasaccharides: And as the name suggests this carbohydrate on hydrolysis give four molecules of
monosaccharides. Stachyose is an example.

For example, stachyose upon hydrolysis gives one molecule each of glucose and fructose and two
molecules of galactose.

6. Polysaccharides: The final category of carbohydrates. These give a large number of monosaccharides
when they undergo hydrolysis, These carbohydrates are not sweet in taste and are also known as non-
sugars. Some common examples are starch, glycogen etc.

Examples include storage polysaccharides such as starch and glycogen, and structural polysaccharides
such as cellulose and chitin.Shayne

Sources of Carbohydrates
Carbohydrates are found in a wide array of both healthy and unhealthy foods—bread, beans, milk,
popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of
forms. The most common and abundant forms are sugars, fibers, and starches.

1. Quinoa

Quinoa is a nutritious seed that has become incredibly popular in the natural health community. Cooked
quinoa is 21.3% carbs, making it a high-carb food. However, it is also a good source of protein and fiber.

2. Oats

Oats may be the healthiest whole grain food on the planet. Raw oats contain 66% carbs, nearly 11% of
which is fiber. They are particularly high in a powerful soluble fiber called oat beta-glucan.

3. Buckwheat

Buckwheat is also a pseudocereal. Raw buckwheat contains 71.5% carbs, while cooked buckwheat groats
contain about 20% carbs.

Saila

4. Bananas

Bananas are among the world's most popular fruits. They are made up of about 23% carbs, either in the
form of starches or sugars.

5. Sweet Potatoes

Sweet potatoes are a delicious, nutritious tuber. Cooked sweet potatoes contain about 18–21% carbs.
This carb content consists of starch, sugar and fiber.

Christine

6. Beetroots

Beetroots are a purple root vegetable, commonly referred to as beets. Raw and cooked beets contain
about 8–10% carbs, mainly from sugar and fiber.

7. Oranges

Oranges are among the world’s most popular fruits. They are mainly composed of water and contain
11.8% carbs. Oranges are also a good source of fiber.

Gemmalyn

8. Blueberries
Blueberries are incredibly delicious. They are frequently marketed as a superfood due to their high
amounts of plant compounds and antioxidants. They consist mostly of water as well as about 14.5%
carbs.

9. Grapefruit

Grapefruit is a citrus fruit with a sweet, bitter and sour flavor. It contains about 9% carbs and has high
amounts of several vitamins, minerals and plant compounds.

10. Apples

Apples are a popular fruit with a sweet flavor and a distinctive crunchy texture. They are available in
many colors, sizes and flavors, all of which generally contain 13–15% carbs.

Jheneth

Composition Structure and Function of Carbohydrates

Carbohydrate monomers, short chains, and polymers perform important cellular functions to maintain
life.

By recognizing the structural and functional differences between common carbohydrate monomers and
polymers, we can better understand the roles carbohydrates play inside cells and in the human diet.

Cells build carbohydrate polymers by using energy to form glycosidic linkages, the bonds between
monosaccharides.

Living organisms use carbohydrates as accessible energy to fuel cellular reactions and for structural
support inside cell walls.

Cells attach carbohydrate molecules to proteins and lipids, modifying structures to enhance functionality.
For example, small carbohydrate molecules bonded to lipids in cell membranes improve cell
identification, cell signaling, and complex immune system responses. The carbohydrate monomers
deoxyribose and ribose are integral parts of DNA and RNA molecules.

Lamya