1 / 12

CARBOHYDRATES

Discover the composition, types, and importance of carbohydrates. Learn why people carbo-load and explore the three major groups: monosaccharides, disaccharides, and polysaccharides. Find out where carbs come from and how they contribute to our energy needs. Explore the processes of dehydration synthesis and hydrolysis in organic compound formation.

richardjsmith
Télécharger la présentation

CARBOHYDRATES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. CARBOHYDRATES A. Composed of carbon, oxygen, hydrogen B. Ratio of atoms: 1 C : 2 H : 1 O or (CH2O)n n=# Carbon Atoms C. Exists as rings or long chains D. Energy storage molecule due to C-H bonds - C-H bonds contain a lot of energy- Why do people Carbo-Load?

  2. E. 3 major groups monosaccharides disaccharides polysaccharides

  3. Monosaccharides Mono= 1 Saccharide= Sugar 1. Simple sugars 2. no digestion—absorbed directly 3. Provides quick bursts of energy, not long lasting 4. Fructose & Glucose

  4. Disaccharides Di= 2 Saccharide = sugar 1. two simple sugars together 2. Must digest first 3. Common food additive 4. Sucrose = table sugar = glucose + fructose 5. Lactose= milk sugar = glucose + galactose

  5. Polysaccharides Poly= many 1. Long complex chains of glucose molecules 2. Insoluble in water- molecule is too big 3. Stored energy- lots of C-H bonds Timed Release- convert to glucose when energy is needed 4. 3 groups (starch, cellulose, and glycogen)

  6. a. Glycogen - energy storage found in liver and muscles of animals -can be converted to glucose for energy when needed

  7. b. Starch- stable food storage compound in plants - 22 to 28 glucose molecules long= pretty big - baking or boiling starches will break the long chains into useable sugars- so does digestion -Athletes Need This!!

  8. c. Cellulose- found in plant cell walls -100-200 glucose molecules long -can not be digested by humans- but eaten all the time- do you eat your veggies?

  9. Where do we get carbs from? • Simple Sugars- sweet things- candy • Double Sugars- Table Sugar(Sucrose) Milk (Lactose) etc • Complex Sugars • Starch- Potatoes, Corn, Rice, Wheat (Breads) • Cellulose- Plant Cell Walls- Undigestable but still eaten- Called Dietary Fiber- aids in digestion • Glycogen- we make it! (Liver and muscles)

  10. How Do You Make Organic Compounds? • 2 Reactions • Dehydration Synthesis- Puts together • Hydrolysis- Breaks apart

  11. A. Dehydration Synthesis - small units are joined together by removing water

  12. B. Hydrolysis -large compounds are broken down into smaller units by adding water

More Related