CARBOHYDRATES ( Organic Compound ) Chemistry of Life CARBOHYDRATES ( Organic Compound )

CARBOHYDRATES It consist of carbon (C), hydrogen (H), and oxygen (O). Considered as the chief source of energy. It includes sugar and starch.

CARBOHYDRATES Monosaccharides are simple sugars with 3 to 7 carbon atoms.

CARBOHYDRATES Oligosaccharides consist of 2 to 20 monosaccharides. Polysaccharides consist of tens or hundreds of monosaccharides joined through dehydration synthesis. Starch, glycogen, dextran, and cellulose are polymers of glucose that are covalently bonded differently. Chitin is a polymer of two sugars repeating many times. What is Chitin?

CARBOHYDRATES Disaccharides are formed when two monosaccharides are joined in a dehydration synthesis. Disaccharides can be broken down by hydrolysis.

Roles of Carbohydrates in the Body It serve as the backbone of other molecules. It serves as stored energy . It is most common source of energy in the body. It combines with protein to form structural components of living cells.

Classification of Carbohydrates Monosaccharide - Simple sugars that consist of only one sugar molecule Disaccharide – composed of two monosaccharide molecules Polysaccharides – a complex form of carbohydrates that consist of 3 or more monosaccharide molecules

CARBOHYDRATES Monosaccharide - Glucose - Galactose - Fructose Disaccharide - Sucrose - Maltose - Lactose Polysaccharide - starch - Cellulose - glycogen - chitin

MONOSACCHARIDES Are building blocks of more complex forms of sugars Common monosaccharide are; - glucose - galactose - fructose C6H12O6 is the chemical formula of monosaccharides

GLUCOSE The most common monosaccharide Known as dextrose or sugar in blood Its an indispensable component of mammalian (invertebrate & vertebrate) blood It easily dissolves in water & passes trough cell membrane

GALACTOSE A part of LACTOSE Known as milk sugar C6H12O6 is the chemical formula (same as glucose and fructose) but with different structure

FRUCTOSE It is the sweetest sugar (10x than lactose) Known as the corn sugar or fruit sugar Found in fruits such as atis, melon, and ripe mangoes

DISACCHARIDES Formed when 2 monosaccharide molecules bond together chemically C12H22O11 is the chemical formula of double sugar

DEHYDRATION SYSNTHESIS The removal of water molecule when combining two monosaccharide (simple sugars).

HYDROLYSIS It is a chemical reaction in which a disaccharide reacts with water to form monosaccharide (simple sugar).

Processes of forming and breaking down disaccharides

SUCROSE It is formed when glucose and fructose are combined chemically. Known as the common table salt. It is soluble in water but too big to enter the cell.

LACTOSE Known as milk sugar. Composed of glucose + galactose, which is synthesized in the mammary gland. The more lactose a milk contains, the sweeter it is.

MALTOSE Known as malt sugar It is a raw material in making beer.

POLYSACCHARIDES A long chain of simple sugar also known as complex carbohydrates.

STARCH It is the stored carbohydrate in plants. It is made up of several glucose.

GLYCOGEN It is the stored carbohydrates in animals. It is the source of our reserve energy. If animals could not store glycogen, they would be eating every minute. Improper utilization of glycogen will result to genetic ailments and other diseases.

CELLULOSE It is an insoluble carbohydrates abundant in the wall of plant cells. It is hard to digest by humans; thus it serves as fiber that provides roughage. High-fiber diet help reduce the risk of having constipation, hemorrhoids and colon/rectal cancer and can speed up the transit of stool to lower intestine and out of the body.

CHITIN It is a long, unbrached chain of polysaccharide. It is the 2nd most abundant organic compound. It forms part of the exoskeleton of insects, arachnids and crustaceans for their protection.

Side effects of Carbohydrates Excessive carbohydrates can cause an increase in total caloric intake, causing obesity and pancreatic cancer in women. Deficient carbohydrates can cause a lack of calories (malnutrition) or excessive intake of fat to make up the calories. Low-fat, high-carbohydrate diets contribute to hyperinsulinemia and hypertriglyceridemia.

CARBOHYDRATES