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Carbohydrates

Carbohydrates. Carbohydrates. Are compounds of tremendous biological and commercial importance. The name Carbohydrates indicates that they are hydrates of Carbon, and contain carbon, hydrogen and oxygen. Most of them contain hydrogen and oxygen in the ratio of 2:1. Classes of Carbohydrates.

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Carbohydrates

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  1. Carbohydrates

  2. Carbohydrates Are compounds of tremendous biological and commercial importance. • The name Carbohydrates indicates that they are hydrates of Carbon, and contain carbon, hydrogen and oxygen. • Most of them contain hydrogen and oxygen in the ratio of 2:1.

  3. Classes of Carbohydrates • Monosaccharides composed of one unit of a polyhydroxy group • Disaccharides are composed of two units • Oligosaccharides are composed of 3-10 units • Polysaccharides are composed of hundreds of thousands of units.

  4. Carbohydrates and functional groups • Carbohydrates are polyhydroxy aldehydes or ketones, or substances that yield such compounds in hydrolysis.

  5. Monosaccharides contain a single polyhydroxy aldehyde or ketone unit. • They are the simplest sugars and cannot be hydrolyzed into simpler compounds. • Their general formula is CnH2nOn,where n varies from 3 to7. The most important are the pentoses and hexoses

  6. CLASSIFICATION OF CARBOHYDRATES • The naturally occurring carbohydrates may be classified into three main groups, particularly on the basis of their behaviour towards hydrolysis. • Monosaccharides are classified according to three different characteristics: the placement of its carbonyl group, the number of carbon atoms it contains, and its chiral handedness. • If the carbonyl group is an aldehyde, the monosaccharide is an aldose; if the carbonyl group is ketone, the monosaccharide is a ketose. Monosaccharides with three carbon atoms are called trioses; those with four are called tetroses; five are called pentoses; six are called hexoses.

  7. Disaccharides • Contain two monosaccharide units attached together. • Disaccharides are the most common oligosaccharides found in nature. Most of the naturally occurring representatives occur in plants, rather than animal sources. • The three most important disaccharides found free are sucrose, lactose, and maltose; a few others are cellobiose and trehalose. • Based on the type of linkage present in their molecule, the disaccharides are classified as follows:

  8. Disaccharides Reducing Non Reducing C1—C6 Glycosydic linkage Gentiobiose Melibiose Isomaltose C1—C4 Glycosidic linkage Lactose Maltose Cellobiose C1—C1 Glycosidic linkage Trehalose C1—C2 Glycosidic linkage Sucrose

  9. Polysaccharides • Composed of very long chains of attached monosaccharides units Oligosaccharides are less common

  10. Polysaccharides continued • Polysaccharides represent an important class of biological polymers. Their function in living organisms is usually either structure or storage related. Polysaccharides are high molecular weight carbohydrates which yield a large number of monosaccharides on hydrolysis and are further classified as: • Homopolysaccharides • They contain only a single type of monosaccharide. Some homopolysaccharides serve as storage forms (starch and glycogen) and others serve as structural component in plant cell walls and animals exoskeletons (cellulose and chitin) • Heteropolysaccharides • They contain more than one kind of monosaccharide.They are numerous in both plants and animals, agarose in plants and hyaluronic acid in animals.

  11. Stereoisomerism of carbohydrates • Enantiomers mirror like objects • Open chain carbohydrates • Chiral • Chiral carbons

  12. Stereoisomerism of carbohydrates • Cyclic carbohydrates • Anomers • Anomeric carbons • Fisher projection representation of three dimensional figures. L and D isomers

  13. Properties of Carbohydrates • Physical Properties • They are called sugars • Taste sweet--- degree varies • Fructose is the sweetest • Solid at room temperature • Soluble in water solubility helps in carbs to be transported quickly.

  14. Properties of Carbohydrates • Chemical properties • Aldehydes react with alcohols to form acetals • Ketones react with alcohols to form ketals • Monosaccharides are reducing sugar • Disaccharides and polysaccharides are non reducing sugars • Aldoses has aldehyde functional group • Ketoses has ketone functional group

  15. Properties of Carbohydrates • Structures • Haworth structures • pyronose ring six membered ring containing O α-D-Glucose

  16. Properties of Carbohydrates • Chemical properties • Furanose ring Five membered ring containing O beta-D-fructose

  17. Properties of Carbohydrates • Have three isomers • Open chains • Alpha • Beta

  18. Properties of Carbohydrates • Reactions • Oxidation reaction Benedicts reagent oxidizes non reducing sugars.

  19. Properties of Carbohydrates • Reactions • Phosphate Esters D-Glucopyranose 6-phosphate

  20. Properties of Carbohydrates • Reactions • Glycoside Formation • Presence of acid catalyst • Glycosidic linkage Glycosidic linkage in disaccharides maltose

  21. WHY ARE THEY IMPORTANT??

  22. Why do we need Carbohydrates to survive? • To provide the body with energy. • To help the central nervous system, the kidneys, the brain, the muscles (including the heart), to function properly. • Aids in intestinal health and waste elimination.

  23. Carbohydrates

  24. Carbohydrates • MONOSACCHARIDES: • Glucose • Fructose • Galactose • DISACCHARIDES: • Lactose • Maltose • Sucrose • POLYSACCHARIDES: • Starch • Glycogen • Cellulose

  25. Carbohydrates

  26. Without ADEQUATE carbohydrates…?? Nausea Mood swings Weakness Dizziness Bad breath Depression • Muscle tissue breakdown • Fatigue • Brain power diminishes • Body will go into ketosis

  27. that’s why Carbohydrates are important!

  28. You are officially a…

  29. “Importance of Carbohydrates” Eatingdisordersonline.com. Web. 24 Nov. 2011. http://www.eatingdisordersonline.com/nutritional/carbs.php • Seager, Spencer L., and Michael R. Slabaugh. Chemistry for Today: General, Organic, & Biochemistry, Seventh Edition. Massachusetts: Charles Hartford, 2008. Print. • “Macronutrients: the Importance of Carbohydrate, Protein, and Fat” McKinley Health Center. The Board of Trustees of the University of Illinois, 2008. Web. 24 Nov. 2011. http://www.mckinley.illinois.edu/handouts/macronutrients.htm • “Carbohydrates” Sparknotes. Sparknotes LLC, 2011. Web. 24 Nov. 2011. http://www.sparknotes.com/health/carbohydrates/section2.rhtml • “Functions of Carbohydrates” iloveindia.com. Iloveindia.com. Web. 24 Nov. 2011. http://www.iloveindia.com/nutrition/carbohydrates/functions-of-carbohydrates.html • HoopsVibe. “Importance of Carbohydrates” HoopsVibe. 20 Jun. 2006. Web. 24 Nov. 2011. http://www.hoopsvibe.com/basketball-training/articles/79257-importance-of-carbohydrates • “Lesson 7–Carbohydrates- Fuel For the Body” Raw Food Explained.com. Web. 24. Nov. 2011. http://www.rawfoodexplained.com/carbohydrates/the-role-of-carbohydrates-in-the-body.html WORKS CITED

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