Presented By: Iin Kurniasih (Jica, 14 November 2011)

1. CARBOHYDRATE Presented By: Iin Kurniasih (Jica, 14 November 2011)

2. Do you still remember, what is Macromolecul (Polymer)?? Monomer Polymer Polymerication Natural Polymerization Carbohydrate

3. To give us energy Why do we need carbohydrates...???

4. Source of Energy Second First Third Protein Lipid Carbohydrate

5. What is Charbohydrate?? Charbohydrate in daily life • Carbohydrates are the most abundant class of organic compounds found in living organisms. • The carbohydrates are a major source of metabolic energy. • A component of the energy transport compound, ATP. • Carbohydrates also protect your muscles and help regulate the amount of sugar circulating in your blood, so that all the cells get the energy they need. • Carbohydrates participate in cellular functions such as cell growth, adhesion and fertilization.

6. Where is carbohydrate come from??? Carbohydrate originate as products ofphotosynthesis, an endothermic reductive condensation of carbon dioxide requiring light energy and the pigment chlorophyll.

7. We Will Learns..... • Structure of Carbohydrate • General Properties Of Carbohydrate • Classification of Carbohydrate • Glycosidic Linkage • Hydrolysis Disaccharides and Polysaccharides • Carbohydrate Metabolism

8. Formula Haworth Formula Fischer Formula

9. Structure • Carbohydrates Contain the Elements: • Carbon • Hydrogen • Oxygen The formulas: Cn(H2O)n

10. General Properties 1. Monosaccharides and disaccharides are soluble in water. they have a sweet taste and a crystalline structure. 1 2. Polysaccharides, in contrast to mono- and disaccharides, are insoluble in water, do not taste sweet and do not form crystals. 2 3. Carbohydrates are linked to many proteins and lipids, where they play key roles in mediating interactions between cells and interactions between cells and other elements in the cellular environment 3 4 4. The usual chemical test for the simplercarbohydrates is heating with Benedict’ssolution

11. Sweetness 74% 33% 33% 16% 173% A.Fructose 100% B.Sucrose C.Glucose E.Galactose 30% D.Maltose F.Lactose A B C D E F J. Stein Carter.2000.www.carterjs@uc.edu

12. Classification Base on simple carbohydrate that result from hydrolysis reaction Disaccharides Monosaccharides • Glucose • Fructose • Galactose • Maltose • Sucrose • Lactose Charbohy-drate Polysaccharides Oligosaccharides • Cellulose • Glycogen • Amylose

13. Classification Base on simple carbohydrate that resul from Hydrolysis reaction 4 1 Monosaccharides: simple sugar with multiple –OH groups. Base on number of carbon (3,4,5,6). Olygosaccharides: a few monosaccharides covalently linked. 2 Disaccharides: 2 monosaccharides covelently linked 3 Polysaccharides: polymer consisting of chain of monosaccharides or disaccharides units.

14. Classification Base on functional group Aldose Ketose Carbonyl group is an aldehyde Carbonyl group is an ketone Example: Fructose Example: Glucose

15. Classification Base on number of carbon atom in monosaccharides 4 5 6 3 Trioses Pentoses Tetroses Hexoes • Contain 5 carbon atom • Examples: ribose • Contain 3 carbon atom • Examples: glyceraldehyde • Contain 4 carbon atom • Examples: ertoses • Contain 6 carbon atom • Examples: glucose

18. Monosaccharides • Glucose, "blood sugar", the immediate source of energy for cellular respiration. • Galactose, a sugar in milk (and yogurt). • Fructose, a sugar found in honey.

19. Glucose • The chemical formula for glucose is C6H12O6 • It is a six sided ring. • Glucose also contains five hydroxyl groups • If dissolved in water it’s make closed ring form (hemiacetal). That is cause reaction between aldehyde/ketone carbonyl group with hydroxyl group. • Glucose rotates polarized light to the right • Glucose is the carbohydrate found in the bloodstream. • Blood sugar level in our body around 80 to 120 mg glucose/100 mL (= 0.8 to 1.2 g/L) is considered normal. • Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use.

20. Naming 6 6 5 5 4 1 4 1 3 2 3 2  D (+) glucose  D (+) glucose

21. Fructose • Fructose is ketohexose, that form from hydrolysis sucrose • Fructose are contained in honey and fruits. • Fructose rotates polarized light to the left

22. Glycosidic Linkage • This is when two monosaccharides join to form a Disaccharide. • The reaction is similar to condensation. Glycosidic linkage

23. Disaccharides Sucrose Lactose lactose sucrose • common table sugar • = glucose + fructose • major sugar in milk • = glucose + galactose Disacch-arides maltose Maltose • product of starch digestion • = glucose + glucose

24. Maltose and Lactose • The structural formula for Maltose. • The structural formula for Lactose.

25. Sucrose

26. Hydrolysis • This is the breaking down of a glycosidic bond. • Instead of water been taken away water is added.

27. Polysaccharides • Glycogen • Cellulose • Starch

28. Starch • Most common storage polysaccharide in plants • Consist of 250-300 unit D-Glucose with 1,4-glycosidic linkage • The molecul are open Chain • React with iodium solution and given blue color because it’s contain amylose.

29. Cellulose • • Polymer of β-D-glucose attached by β(1,4) linkages, consist of 1.000-3.000 units. • • hardly soluble in water, acid, and base • Soluble in Schweltzer reagent (CuSO4 + NH4OH) • Yields glucose upon complete hydrolysis • • Most abundant of all carbohydrates • Cotton flax: 97-99% cellulose • Wood: ~ 50% cellulose • • Gives no color with iodine • • Held together with lignin in woody plant tissues

30. Glycogen • also known as animal starch • stored in muscle and liver •contains both α(1,4) links and α(1,6) branches atevery 8 to12 glucose unit • complete hydrolysis yields glucose • glycogen and iodine gives a red-violet color • hydrolyzed by both α and β-amylases and by glycogen phosphorylase

33. Quiz Major source ofmetabolic energy Maltose The linkage when two monosaccharides join to form a disaccharide The reaction that breaking down a glycosidic bond Hidrolysis Carbohydrate Benedict’s Hidrolysis Glycosidic Carbohydrate Question Cellulose Maltose Benedict’s The solution for the simpler chemical test of carbohydrates Glycosidic Glucose + glucose Cellulose The chitin in the shell Crustaceans

34. MAIN MAP Carbohydrate Classification Hydrolysis • Glycosidic Linkage Metabolism Structure Disaccharides Polysaccharides Monosaccharides Text in here Ketose Aldose 3 C 3 C Starch Maltose Glucose 4 C 4 C Cellulose Sucrose Olygosaccharides 5 C 5 C Lactose Glycogen 6 C 6 C Galactose Fructose

36. ...Thank You... www.themegallery.com