Carbohydrate

Introduction
Carbohydrates are one of the four major
classes of bio-molecules and play several
important roles in all life forms, including:-
Provide a significant portion of the energy
in the diet of most organisms.
Mediate intercellular communication
Serve as a structural component of many
organisms ( call wall of bacteria, exoskeleton
of insects, fibrous cellulose of plants)
Classification of carbohydrates
Based on the number of sugar units,
Carbohydrates are divided into four major
groups:-

Monosaccharide-single sugar unit

Disaccharides two sugar units
Oligosaccharides-3 to 10 sugar units
Polysaccharides more than 10 sugar
units
Monosaccharide
It is the simplest form of carbohydrates
containing three to nine carbon atoms per
molecule. It can easily be absorbed from
small intestine.

The general formula for monosaccharide is

CnH2nOn , where n=3-9
Based on the number of carbon atoms the
monosaccharides are grouped as follows:
Class No. of carbons
Trioses 3 carbons
Tetroses 4 carbons
Pentoses 5 carbons
Hexoses 6 carbons
Heptoses 7 carbons
Octose 8 carbons
Nanose 9 carbons

Nb: Hexoses are the most biologically

important monosaccharides
Examples of biologically important hexoses
D-Glucose- it is the carbohydrate currency
of the body.
Glucose is a components of sucrose,
maltose, starch, and glycogen.
D-Galactose is a constituent of lactose or
milk.
D-Mannose- It is present is some plant
D-fructose- It is present in Fruit juices &
honey.
Properties of monosaccharides
A. Physical properties
1. They are colorless, crystalline compounds,
soluble in water and give a sweet taste
2. All monosaccharides can move across the
plasma membrane
3. All monosaccharides show optical activity
4. All monosaccharides can exist in alpha
and beta form
B. Chemical properties
1. Oxidation: Oxidation of sugars gives
acids e.g., glucose gives gluconic acid
2. Reduction: Reduction of carbonyl group
gives corresponding alcohol e.g., glucose
gives sorbitol (glucitol), ribose gives
ribitol, etc.
3. Fermentation: Fermentation is the
action of bacteria or yeast enzymes on
carbohydrates. Fermentation of sugars
give alcohol and carbondioxide
Derived sugars

1. Sugar acids
2. Alcohol sugar
3. Deoxysugar
4. Aminosugar
Disaccharides
Disaccharides are carbohydrates composed of
two monosaccharide molecules.
Biologically important disaccharides are
Maltose- made up of two glucose &
present in germinating cereals and in barley.
Lactose- made up of glucose & Galactose
and occurs in milk
Sucrose- made up of glucose & fructose.
Sugar cane juice and sugar beets are rich
sources for sucrose.
Oligosaccharides
Carbohydrates containing two to ten
monosaccharide units per molecules
Can serve as information molecule and
tissue-specific marker for a variety of cell
recognition processes, including the
adhesion of cells to their neighbors and
the transport of proteins to appropriate
intracellular destinations.
Polysaccharides
Polysaccharides make up some of the most
important naturally occurring compounds.
Three classes:
Structural polysaccharides. Ex.
Cellulose
Waterbinding polysaccharides Ex.
Glycosaminoglycans
Reserve polysaccharides. Ex. Starch
and glycogen