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 CARBOHYDRATES

• Carbohydrates
• Since food is always a part of our lives it is
important that we know the nutrients found
in the food we eat. The following discussions
will give you a clearer avenue to understand
carbohydrates.
Carbohydrates are the major source of
energy for the body. These are simple
sugar, starch and cellulose. All
carbohydrates contain carbon,
hydrogen, and oxygen.
Carbohydrates maybe
classified into the
following:
Monosaccharides
 MONOSACCHARIDES
• From the prefix "mono" which means one,
monosaccharide is thesimplest sugar and the
basic subunit of a carbohydrate.

• These compounds arewhite solids at room

temperature. Because they have polar,
hydroxyl (-OH)groups in their molecular
structures, they are very soluble in water.
 EXAMPLES OF
MONOSACCHARIDES
•GLUCOSE also called dextrose

•FRUCTOSE also called levulose

•GALACTOSE
 GLUCOSE
•GLUCOSE

• Glucose is a simple sugar with the molecular

formula C₆H₁₂O₆.

• referred also as Blood Sugar

 FRUCTOSE
• FRUCTOSE
• Fructose, or fruit sugar, is a simple ketonic
monosaccharide found in many plants

• it is often bonded to glucose to form the

disaccharide sucrose.
 GALACTOSE
• sometimes abbreviated Gal, is a
monosaccharide sugar that is about as
sweet as glucose, and about 65% as
sweet as sucrose.
DISACCHARIDES
 DISACCHARIDES
• A disaccharide is the sugar formed
when two monosaccharides are
joined by glycosidic linkage. Like
monosaccharides, disaccharides are
soluble in water.
 MALTOSE
•Maltose, also known as maltobiose
or malt sugar, is a disaccharide
formed from two units of glucose
joined with an α bond.
 SUCROSE
• Sucrose is common sugar. It is a
disaccharide, a molecule composed
of two monosaccharides: glucose
and fructose. 
 LACTOSE
• Lactose is a disaccharide. It is a sugar
composed of galactose and glucose
subunits and has the molecular formula
C₁₂H₂₂O₁₁. Lactose makes up around 2–
8% of milk. The name comes from lac, the
Latin word for milk, plus the suffix -ose
used to name sugars
POLYSACCHARIDE
 POLYSACCHARIDE
• a carbohydrate (e.g. starch, cellulose, or
glycogen) whose molecules consist of a
number of sugar molecules bonded
together.
 STARCH
• Starch, a white, granular, organic chemical
that is produced by all green plants. Starch is
a soft, white, tasteless powder that is
insoluble in cold water, alcohol, or other
solvents. The basic chemical formula of the
starch molecule is (C6H10O5)n. Starch is a 
polysaccharide comprising glucose monomers
joined in α 1,4 linkages. 
 GLYCOGEN
• Glycogen is a multibranched
polysaccharide of glucose that serves as
a form of energy storage in animals,
fungi, and bacteria. The polysaccharide
structure represents the main storage
form of glucose in the body.
 CELLULOSE
• Cellulose is an organic compound with the
formula ₙ, a polysaccharide consisting of a
linear chain of several hundred to many
thousands of β linked D-glucose units.
Cellulose is an important structural
component of the primary cell wall of green
plants, many forms of algae and the
oomycetes
REPORTER
•ALLAN JUDE DOON
•GLADDYS CASINILLO