1. 7. Carbohydrates Copyright © 1999-2004 by Joyce J. Diwan.
Chapter 7.3
7. Carbohydrates
Copyright © by Joyce J. Diwan.
All rights reserved.

2. Carbohydrates (glycans or saccharides) have the following basic composition:
Carbohydrates: functional groups are hydroxy and aldehyde or ketone

3. 7.3 Classification of carbohydrates
Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides

4. 7.3 Classification of carbohydrates (cont.)
Monosaccharides - simple sugars with multiple OH groups and an aldehyde or ketone that have the (CH2O)n empirical formula (n=3 to 10).
Disaccharides - 2 monosaccharides covalently linked.
Oligosaccharides - a few monosaccharides (3-10) covalently linked.
Polysaccharides - polymers consisting of chains of monosaccharide or disaccharide units.

5. COMMON SUGARS Monosaccharides – glucose, fructose , galactose
Disaccharides – sucrose, maltose, lactose
Oligosaccharides - dextrin
Polysaccharides – starch, glycogen, cellulose.

6. Monosaccharides An aldehyde group at one end.
A keto group, usually at C2. H O C C H O H 2 C O H C O H H O C H H O C H H C O H H C O H H C O H H C O H C H O H C H O H 2 2

7. Monosaccharides
FISHER PROJECTIONS

8. GLYCERALDEHYDE H O C 2 C H O C H 2 O 2