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Carbohydrates

Carbohydrates are essential biomolecules composed of carbon, hydrogen, and oxygen, categorized as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose and fructose serve as energy sources, while disaccharides such as sucrose and lactose provide dietary sugars. Polysaccharides, including starch and cellulose, store energy in plants and provide structural support. Detecting carbohydrates using Benedict's Solution identifies glucose and iodine detects starch, showcasing their significance in biological processes and nutrition.

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Carbohydrates

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  1. Carbohydrates Monkemeier

  2. Carbohydrates • Composed of CxH2xOx • A simple carbohydrate, monosaccharide is composed of 3-7 carbons with hydrogen and oxygen. • There are 200 monosaccharides in nature • Glucose is the most prevalent (aka dextrose or blood sugar)

  3. Monosaccharides

  4. Facts for Fun • Fructose (found in fruits and honey) is the sweetest of all monosacchrides • Fructose is converted to glucose in the liver. • Galactose is created in mammary glands of lactating animals and is converted to glucose for energy metabolism.

  5. Dissaccharides

  6. Disaccharides

  7. Glycosidic Linkage

  8. Fun Facts • Sucrose is most common dietary disaccharide and occurs in beet and cane sugar, brown sugar, sorghum, maple syrup and honey. • Lactose is only found in milk and is often called milk sugar • Maltose occurs in malt products and in germinating cereal

  9. Polysaccharides • Starch – plants store glucose in this form • Glycogen – animals and fungi store glucose in this form • Cellulose – found in cell walls of plants • Chitin – exoskeletons in arthropods

  10. Starch vs. Cellulose

  11. Cellulose

  12. Amylopectin (80-90%) insoluble and Amylose (10 -20%) forms colloidal dispersion

  13. Roles of Carbohydrate • Energy Source • Structure • cellulose • chitin

  14. Detecting Carbohydrates - indicators • Indicators change color in the presence of a specific target. • Benedict’s Solution: detects glucose • Iodine – Potassium – Iodide (I-KI): detects starch

  15. Benedict’s Solution • Is light blue and detects the aldehyde group on the glucose molecule. • After heating the solution, if glucose is present, the Benedict’s solution will turn one of the following colors: light green, yellow, orange, red.

  16. I-KI • I-KI detects starch. • Normally yellow • I-KI changes to purple in presence of starch

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