1. CARBOHYDRATES Class-S. Y.B.Sc. S. M. Joshi College Hadapsar Pune
Presented by-Dr.Pandharbale A.R.
S. M. Joshi College Hadapsar Pune
Department of Zoology

2. CAROHYDRATES Common characteristics
The term carbohydrate is derived from the french: hydrate mean carbone
compounds composed of C, H, and O
empirical formula: (CH2O)n
eg Gluose C6H12O6

3. Glucose, Fructose Oligosaccharides Di, tri, tetra, penta,up to 9 or 10
Classification of carbohydrates
Monosaccharides-
Glucose, Fructose Oligosaccharides Di, tri, tetra, penta,up to 9 or 10
Most important are the disaccharides-lactose, sucrose
Polysaccharides or glycans
Homopolysaccharides-starch, glycogen, cellulose
Heteropolysaccharides
Complex carbohydrates
Potato

4. General characteristics of Carbohydrates
Commonly carbohydrates are found naturally in bounded form rather than as simple sugars
Polysaccharides (starch, cellulose, inulin, gums)
Glycoproteins and proteoglycans (hormones, blood group substances, antibodies)
Glycolipids (cerebrosides, gangliosides)
Glycosides
Mucopolysaccharides (hyaluronic acid)
Nucleic acids
Sugar

5. Oligosaccharides Most common are the disaccharides
Sucrose, lactose, and maltose
Maltose ( 2 molecules of D-glucose)
Lactose (a molecule of glucose and a molecule of galactose)
Sucrose (a molecule of glucose and a molecule of fructose)

6. Sucrose It is also known as tablet sugar
commercially obtained from sugar cane or sugar beet
sugar beet
Sugar cane

7. Lactose b-D-galactose joined to a-D-glucose via b (1,4) linkage
Source-Milk sugar
b-lactose is sweeter and more soluble than ordinary a- lactose

8. Maltose
2-glucose molecules joined via a(1,4) linkage known as malt sugar
produced by the partial hydrolysis of starch (either salivary amylase or pancreatic amylase)
Found in beer and malt liquors used as a nutrient (malt extract; Hordeum vulgare); as a sweetener and as a fermentative reagent
Barley

9. Homoglycans (starch, cellulose, glycogen, inulin)
Polysaccharides(complex carbohydrates)
Homoglycans (starch, cellulose, glycogen, inulin)
heteroglycans (gums, mucopolysaccharides)
characteristics:
polymers (MW from 200,000)
White and amorphous products (glassy)
not sweet
not reducing; do not give the typical aldose or ketose reactions)
form colloidal solutions or suspensions

10. Starch Most common storage polysaccharide in plants
composed of 10 – 30% a-amylose and 70-90% amylopectin depending on the source
Common sources
Grains , potatoes, peas, beans, wheat

11. Glycogen
Also known as animal starch
stored in muscle and liver
present in cells as granules (high MW)
contains both a(1,4) links and a(1,6) branches at every 8 to 12 glucose unit
complete hydrolysis yields glucose

12. Functions Of carbohydrates
sources of energy
intermediates in the biosynthesis of other basic biochemical entities (fats and proteins)
associated with other entities such as glycosides, vitamins and antibiotics)
form structural tissues in plants and in microorganisms (cellulose, lignin, murein)
participate in biological transport, cell-cell recognition, activation of growth factors, modulation of the immune system