1. Carbohydrates - Polysaccharides

2. Polysaccharides “Many Sugars”
Formed when many mono or disaccharides form together by dehydration condensation
Made up of a long chain of simple sugars
Ex: cellulose, starch, glycogen
These are all polymers of glucose, meaning, these are many glucose molecules bonded together

3. Cellulose
Glucose molecules arranged in chains, linked by hydrogen bonds
Cellulose is a sheet of fiber and will not dissolve in water due to the H-bonds holding it together
Makes up the plant walls
50% of organic matter is made of cellulose

4. Cellulose
People can not digest it, serves as fiber that keeps things moving in the digestive track
Some micro-organisms that can dissolve cellulose are in the stomachs of some animals (cows, for example)
Cows and other herbivores (plant eaters)have extra stomachs that hold the grasses for a long time so the microorganisms can break down the cellulose in the grasses that they eat

5. Starch Storage form of glucose in plants
From foods such as potatoes and cereal grains
66% of the food eaten by people around the world is in the form of starch
Broken down into glucose during digestion

6. Carbohydrates Reactions
There are two types of reactions that carbohydrates go through
Dehydration condensation – “Water forming”
Hydrolysis – “Water splitting”

7. Dehydration Condensation
Reaction in which two molecules or parts of the same molecule combine, also forming a molecule of water.
Ex: Glucose + Fructose = ? (look in Thursday notes)
Glucose & fructose bond through dehydration condensation, (just like amino acids).
A water molecule forms, and the two monosaccharides bond together.

8. Hydrolysis
Disaccharides and polysaccharides can be broken down into smaller simple sugars via hydrolysis
A chemical reaction using water to break bonds (add water) to form two or more new substances
Occurs in many common processes
Ex: making jam and jellies
Cook sucrose (table sugar) with acids (berries) causes it to break down into a mixture of equal parts of glucose and fructose