CARBOHYDRATES Carbohydrates are the sweet molecules of biochemistry, since they are either sugars or made up of sugars.

All carbohydrates contain carbon, hydrogen and oxygen.

There are 3 categories of carbohydrates: Monosaccharides Disaccharides Polysaccharides

MONOSACCHARIDES The simplest carbohydrates are the monosaccharides since they contain only a single sugar unit.

Glucose is the most important & common monosaccharide. Sources of glucose are starchy foods. Glucose provides organisms with a source of energy.

Glucose is the sugar that is found in the blood and therefore is nicknamed “blood sugar”. It is the level of glucose in the blood that a diabetic is checking when he/she tests their blood sugar. Insulin, Glucose and You Video http://www.youtube.com/watch?v=CuQMpN7rM-4

Do You Get It!?

Galactose is more commonly found in the disaccharide, lactose. It is found as a monosaccharide in peas, dairy products and sugar beets. Galactose is commonly referred to as “brain sugar” as it has shown benefits toward supporting the brain development of babies and children.

Fructose is the sugar that is found in fruits, vegetables, and honey. It is nicknamed “fruit sugar”.

Is an important component of RNA. Ribose rarely occurs alone in nature. Is an important component of RNA.

http://ajcn.nutrition.org/content/86/4/895.full

DISACCHARIDES Disaccharides are a bit more complex as they are made up of two monosaccharides.

Sucrose is created when a glycosidic bond is formed between a glucose and a fructose molecule. Its sources are sugar cane, sugar beet and maple syrup. It is what we commonly think of as “table sugar”.

Maltose is created when a glycosidic bond is formed between 2 glucose molecules. Its sources are germinating cereal, such as barley. It is nicknamed “malt sugar”.

Lactose is created when a glycosidic bond is formed between a glucose and a galactose molecule. Its sources are milk and other dairy products. It is what we commonly think of as “milk sugar”.

POLYSACCHARIDES Polysaccharides are the most complex carbohydrates as they are made up of hundreds or thousands of glucose molecules all strung together. In 2 forms they are able to store excess energy for future use. In 2 other forms they are used as building products which give organisms strength and structure.

Examples of Polysaccharides

Starch is the form in which plants store the excess glucose that they make during photosynthesis. Leaves full of chlorophyll allow the plant to undergo photosynthesis. As a result a carbohydrate called glucose is produced! If conditions are right the plant will produce far more glucose than it needs and the excess will be transported to the roots. The excess glucose will be stored in structures called tubers. Here it will remain until the plant needs it!

Starch is created when glycosidic bonds link numerous glucose molecules together in a branched fashion.

Plants can then use the starch in times of drought (as an energy reserve) or to grow a new plant.

And humans can use this stored energy as a food source.

Glycogen is the form in which animals store the excess glucose that they ingest. It is stored in the liver and muscles.

Glycogen is created when glycosidic bonds link numerous glucose molecules together in a branched fashion.

When glucose is needed by the body the hormone Glucagon, which is produced by the pancreas, converts the glycogen back into glucose. The glucose is then released into the bloodstream where it can be transported to the cells that require the energy.

If you’re eating a lot more calories per day than you are burning your liver will convert the glycogen into fat. And not all carbs are created equal. If you consume too many calories from simple sugars like sucrose and fructose (think sugary sodas sweetened by sugar and high fructose corn syrup) then your body will more readily take some of those sugars and turn them into fat in your liver.

Cellulose is the structural material that makes up the strong indigestible portion of plant cell walls.

It is created when glycosidic bonds link numerous glucose molecules together in a straight fashion.

Cellulose is the FIBRE in our diets and it is really important since it helps us feel full…

And it keeps us regular and acts as a colon scrubber! If you feel like this…

You may need this…

Chitin A polymer of nitrogen-containing polysaccharide rendering a tough, protective covering or structural support in certain organisms. Examples of organisms with chitin are the arthropods in their exoskeletons, some arachnids in their hard outer covering, molluscs in their radula, cephalopods in their beaks, and some fungispecies in their cell walls. Chitin resembles keratin (protein component in human hair and nails) in structural function. It differs from keratin through its carbohydrate (polysaccharide) structural component.

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