1.  Carbohydrates are:  Most abundant class.  Precursor of other biomolecule.  Are present in plants in form of cellolose.  Use as a diet in human mostly found in form of starch and glycogen.  Also work as adhesive from cell to cell.  Use in cell wall as a signaling as shown in figure 1.1 Carbohydrates:

3. Chemical composition: Chemically the are aldehyde and ketone as shown in figure 1.2. Genral formula for carbohydrate is (CH2o)n. example: gluocose sucrose ribose sugar pentose e.t.c All of the compound of sugar have “ose” alphabatically in last of world.

5. Types: There are four main types of carbohydrates 1.Mon saccharide : 2-9 carbons 2.Di saccharide :2- monosaccharide 3.Oligo saccharide : small chain of mono saccharide 4.Poly saccharide : long chain of mono saccharide

6. 1. monosacchride: Builiding blocks of sugar. It contain 2-7 carbon molecule which are mostly common. 3 carbon ketone are called triose. 3 carbon aldehyde are called glyceraldehyde. 4 carbon are called tetrose 5 carbon are called pentose 6 carbon are called hexsose

7. Naming of compounds:

9. Disaccharides: It consist of two monosaccharide units. It has three main types:  Maltose  Lactose  sucrose

10.  Maltose: Maltose, C 12 H 22 O 11 The following structure represents maltose, C 12 H 22 O 11. Maltose is a carbohydrate and a disaccharide composed of two glucose molecules

11. maltose State at room T and P - solid Color - white Uses - forms from the breakdown of starch; a component of malt, formed when grain softens and germinates in water

12.  Lactose: Lactose, C 12 H 22 O 11 The following structure represents lactose, C 12 H 22 O 11. Lactose is a carbohydrate and a disaccharide composed of glucose and galactose.

13. lactose State at room T and P - solid Color - white Uses - 2-8% (by mass) in milk; added to infant formula; added for sweetness to some beer (cream stout)

14.  Sucrose: Sucrose, C 12 H 22 O 11 The following structure represents sucrose, C 12 H 22 O 11. Sucrose is a carbohydrate and a disaccharide composed of glucose and fructose

15. sucrose State at room T and P - solid Color - white Uses - table sugar; added to foods and drinks for sweetness

16. Polysaccharides and Oligosaccharides : Polysaccharides and oligosaccharides are complex form of carbohydrates. Typically, oligosaccharides include 3-10 molecules of mono saccharides. Polysaccharides are generally heterogeneous that are either water insoluble or amorphous. Oligosaccharides and polysaccharides are used in different applications across various end use industries.