1. Carbohydrates

2. What are carbohydrates?
Compounds made of sugar molecules ( saccharides)

3. Elements Present C- Carbon H- Hydrogen O- Oxygen 1:2:1 ratio
C:H:O ratio
Ex: CH2O  C6 H12 O6

4. Monomers of Carbohydrates
Monosaccharide- simple sugar, found in the sweet things you eat
Ex:
Glucose- main source of energy for most organisms
2) Fructose- different arrangements of atoms- fruit sugar

5. Function of Monosaccharides
1) Store energy
2)Provide fuel for cells
** The cells break down the glucose molecules and extract this energy
** If a cell does not use the simple sugars immediately, the cells usually incorporate them into larger carbs or FATS

6. Polymers- made of 2 or more monomer ( monosaccharides)
Complex sugars or complex carbs
Disaccharides- 2 monosaccharides
Polysaccharides- thousands of monosaccharides put together

7. Function of Complex Sugars or Polysaccharides
Fuel
Energy storage
Support

8. Examples of Disaccharides
1) Maltose= Glucose + Glucose
2) Sucrose = Glucose + Fructose ( table sugar)
3) Lactose = Glucose + Galactose ( in milk)

9. Examples of Polysaccharides
Starch
2) Glycogen
3) Cellulose
4) Chitin

10. Starch Starch- all glucose monomers, found in plants
Function: stores sugar for plants
**Ripe/Unripe banana starch is broken down (digested) and glucose is available
Ex: Potatoes, rice, corn

11. Glycogen
Glycogen- all glucose monomers, found in animals, stored in the liver and muscles
Function: broken down for energy

12. Cellulose Cellulose- all glucose monomers, in plants Function:
Used for building materials
Protects cells
Stiffens plants
***Animals can NOT digest cellulose, its not a nutrient unless animals have the ability to break it down
Ex: cotton, celery, broccoli

13. Cellulose

14. Chitin
Insect skeleton
Job:
Protects
Support

15. Common Characteristics of Carbohydrates
Hydrophilic- many hydroxyl groups (OH)
2) Mono and disaccharides dissolve in water = sugar solution
3) Cellulose and some starch do not dissolve in water because they are too big

16. Test for Carbs 1) Simple Sugars ( monosaccharides)
**Benedicts solution- turns orange-red in presence of monosaccharides
2) Complex Sugars ( di or polysaccharides)
**Iodine- turns blackish in presence of starch