CARBOHYDRATES

Presented by;
Haley Joy M. Polidario
Grade 10-SPS

Presentation
from Group 1

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 CARBOHYDRATES

 Carbohydrates are the most organic compounds in

abundant the plant world.

 They act as storehouses of chemical energy (glucose, starch,

glycogen); are the components of supportive structures in plants
(cellulose), crustacean shells (chitin) and connective tissues in
animals (acidic polysaccharides) and are essential components of
nucleic acids (D-ribose and 2-deoxy-D-ribose).

 Carbohydrates make up about three fourths of the dry weight of

plants.
.

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 Simple Sugars

 Monosaccharides
 Disaccharides
 Polysaccharides
 Complex Carbohydrates

 Starch
 Glycogen
 Cellulose (a form of fiber)

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 A. Structure and Nomenclature
 The general formula Cn H2n On
 with one of the carbons being the carbonyl group of either
an aldehyde or a ketone.
 The most common monosaccharides have three to eight
carbon atoms.
 The suffix-ose indicates that a molecule is a carbohydrate,
and the prefixes tri-, tetr-, pent-, and so forth indicate the
number of carbon atoms in the chain.
 Monosaccharide containing an aldehyde group are classified
as aldoses; those containing a ketone group are classified as
ketoses.
 A ketose can also be indicated with the suffix ulose; thus, a
five- carbon ketose is also termed a Pentulose.
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 Another type of classification scheme is based on the
hydrolysis of certain carbohydrates to simpler
carbohydrates i.e. classifications based on number of
sugar units in total chain.
 Monosaccharides: single sugar unit

 Disaccharides: two sugar units

 Polysaccharides: more than 10 units

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Sucrose (C12H22O11) + H2O acid or certain enzyme Glucose (C H O ) + Fructose (C H O )
6 12 6 6 12 6

Disaccharides Monosaccharides

There are only two trioses: the aldotriose glyceraldehyde and the
ketotriose dihydroxyacetone

CHO CH 2 OH

CHOH C O

CH 2 OH CH 2 OH

Glyceraldehyde Didroxyacetone
(an aldotriose) (a ketotriose)

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 Three main disaccharides: sucrose

maltose
lactose
 All are isomers with molecular formula
C 12 H 22 O 11
 On hydrolysis they yield 2
monosaccharide.
 which soluble in water
 Even though they are soluble in water, they
are too large to pass through the cell
membrane.
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 Is a sugar used at home
 Also known as the cane sugar
 When hydrolyzed, it forms a mixture of

glucose and fructose

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 Commonly known as malt sugar.
 Present in germinating grain.

 Produced commercially by hydrolysis of

starch.

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 Commercially known as milk sugar.
 Bacteria cause fermentation of lactose
forming lactic acid.
 When these reaction occur ,it changes the

taste to a sour one.

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 Sucrose and maltose will ferment when yeast
is added because yeast contains the enzyme
sucrase and maltase.

 Lactose will not ferment because yeast does

not contain lactase.

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 The chemical reactions of these sugars can
be used to distinguish them in the
laboratory.
 If you have 2 test tubes containing a
disaccharide, C 12 H22 O11.
 To determine if it is sucrose lactose or
maltose.
 We can use the alkaline Cu complex
reaction of glucose and the principle of
fermentation.

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 Polysaccharides

Polysaccharides are large molecules
containing 10 or more monosaccharide units.
Carbohydrate units are connected in one
continuous chain or the chain can be
branched.
1. Storage polysaccharides contain only -
glucose units. Three important ones are
starch, glycogen, and amylopectin.

2. Structural polysaccharides contain only -

glucose units. Two important ones are
cellulose and chitin. Chitin contains a
modified -glucose unit

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Amylose and amylopectin—starch

 Starch is a mixture of amylose and amylopectin and is

found in plant foods.
 Amylose makes up 20% of plant starch and is made

up of 250–4000 D-glucose units bonded α(1→4) in

a continuous chain.
 Long chains of amylose tend to coil.
 Amylopectin makes up 80% of plant starch and is

made up of D-glucose units connected by α(1→4)

glycosidic bonds.

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 Glycogen is a storage polysaccharide found in
animals.

 Glycogen is stored in the liver and muscles.

 Its structure is identical to amylopectin, except that

α(1→6) branching occurs about every
12 glucose units.

 When glucose is needed, glycogen is hydrolyzed in

the liver to glucose.
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 Structural Polysaccharides

Cellulose

 Cellulose contains glucose units bonded (1→4).

 This glycosidic bond configuration changes the

three-dimensional shape of cellulose compared with
that of amylose.

 The chain of glucose units is straight. This allows

chains to align next to each other to form a strong
rigid structure.
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 Celluloseis an insoluble fiber in our diet
because we lack the enzyme cellulase to
hydrolyze the (1→4) glycosidic bond.

 Whole grains are a good source of

cellulose.

 Celluloseis important in our diet because it

assists with digestive movement in the small
and large intestine.

 Some animals and insects can digest cellulose

because they contain bacteria that produce
cellulase. 25
 Chitin

 Chitin makes up the exoskeleton of insects

and crustaceans and cell walls of some fungi.
 It is made up of N-acetyl glucosamine

containing (1→4) glycosidic bonds.

 It is structurally strong.
 Chitin is used as surgical thread that

biodegrades as a wound heals.

 It serves as a protection from water

in insects.
 Chitin is also used to waterproof paper, and in
cosmetics and lotions to retain moisture.
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 Heparin:
 Heparin is a medically important
polysaccharide because it prevents clotting in the
bloodstream.


It is a highly ionic polysaccharide of repeating
disaccharide units of an oxidized monosaccharide
and D-glucosamine. Heparin also contains
sulfate groups that are negatively charged.

 It belongs to a group of polysaccharides called

glycosaminoglycans.

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