1. L/O/G/O Presented By: Iin Kurniasih (Jica, 14 November 2011) Presented By: Iin Kurniasih (Jica, 14 November 2011) CARBOHYDRAT E

2. Do you still remember, what is Macromolecul (Polymer)?? MonomerPolymer Polymerication Carbohydrate Natural Polymerization

3. Why do we need carbohydrates...? ?? To give us energy

4. Third Second First Protein Lipid Carbohydrate Source of Energy

5. Charbohydrate in daily life What is Charbohydrate??  Carbohydrates are the most abundant class of organic compounds found in living organisms.  The carbohydrates are a major source of metabolic energy.  A component of the energy transport compound, ATP.  Carbohydrates also protect your muscles and help regulate the amount of sugar circulating in your blood, so that all the cells get the energy they need.  Carbohydrates participate in cellular functions such as cell growth, adhesion and fertilization.

6. Carbohydrate originate as products of photosynthesis, an endothermic reductive condensation of carbon dioxide requiring light energy and the pigment chlorophyll. Where is carbohydrate come from??? Where is carbohydrate come from???

7. Structure of Carbohydrate General Properties Of Carbohydrate Classification of Carbohydrate Glycosidic Linkage Hydrolysis Disaccharides and Polysaccharides Carbohydrate Metabolism We Will Learns.....

8. Haworth Formula Fischer Formula Formula

9. Structure Carbohydrates Contain the Elements: Carbon Hydrogen Oxygen The formulas: C n (H 2 O) n The formulas: C n (H 2 O) n

10. 1 1 4 4 1. Monosaccharides and disaccharides are soluble in water. they have a sweet taste and a crystalline structure. 2. Polysaccharides, in contrast to mono- and disaccharides, are insoluble in water, do not taste sweet and do not form crystals. 3. Carbohydrates are linked to many proteins and lipids, where they play key roles in mediating interactions between cells and interactions between cells and other elements in the cellular environment 2 2 3 3 4. The usual chemical test for the simpler carbohydrates is heating with Benedict’s solution General Properties

11. A B C D EF 173% 100% 30% A. Fructose B. Sucrose C. Glucose D. Maltose E. Galactose F. Lactose 74%33% 16% Sweetness J. Stein Carter.2000.www.carterjs@uc.edu

12. Monosaccharides Oligosaccharides -Glucose - Fructose - Galactose Charbohy- drate Disaccharides -Maltose - Sucrose - Lactose Polysaccharides -Cellulose - Glycogen - Amylose Classification Base on simple carbohydrate that result from hydrolysis reaction

13. Classification Base on simple carbohydrate that resul from Hydrolysis reaction 1 Monosaccharides: simple sugar with multiple –OH groups. Base on number of carbon (3,4,5,6). 2 Disaccharides: 2 monosaccharides covelently linked 3 Polysaccharides: polymer consisting of chain of monosaccharides or disaccharides units. 4 Olygosaccharides: a few monosaccharides covalently linked.

14. Classification Base on functional group Aldose Carbonyl group is an aldehyde Example: Glucose Ketose Carbonyl group is an ketone Example: Fructose

15. Classification Base on number of carbon atom in monosaccharides Contain 3 carbon atom Examples: glyceraldehyde Trioses Hexoes Contain 6 carbon atom Examples: glucose Pentoses Contain 5 carbon atom Examples: ribose Tetroses Contain 4 carbon atom Examples: ertoses

18. Glucose, "blood sugar", the immediate source of energy for cellular respiration. Galactose, a sugar in milk (and yogurt). Fructose, a sugar found in honey. Monosaccharides

19.  The chemical formula for glucose is C 6 H 12 O 6  It is a six sided ring.  Glucose also contains five hydroxyl groups  If dissolved in water it’s make closed ring form (hemiacetal). That is cause reaction between aldehyde/ketone carbonyl group with hydroxyl group.  Glucose rotates polarized light to the right  Glucose is the carbohydrate found in the bloodstream.  Blood sugar level in our body around 80 to 120 mg glucose/100 mL (= 0.8 to 1.2 g/L) is considered normal.  Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use.  The chemical formula for glucose is C 6 H 12 O 6  It is a six sided ring.  Glucose also contains five hydroxyl groups  If dissolved in water it’s make closed ring form (hemiacetal). That is cause reaction between aldehyde/ketone carbonyl group with hydroxyl group.  Glucose rotates polarized light to the right  Glucose is the carbohydrate found in the bloodstream.  Blood sugar level in our body around 80 to 120 mg glucose/100 mL (= 0.8 to 1.2 g/L) is considered normal.  Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use. Glucose

20. Naming 1 6 5 4 32 1 6 5 4 32  D (+) glucose  D (+) glucose

21.  Fructose is ketohexose, that form from hydrolysis sucrose  Fructose are contained in honey and fruits.  Fructose rotates polarized light to the left  Fructose is ketohexose, that form from hydrolysis sucrose  Fructose are contained in honey and fruits.  Fructose rotates polarized light to the left Fructose

22. This is when two monosaccharides join to form a Disaccharide. The reaction is similar to condensation. This is when two monosaccharides join to form a Disaccharide. The reaction is similar to condensation. Glycosidic Linkage Glycosidic linkage Glycosidic linkage

23. Sucrose common table sugar = glucose + fructose Maltose product of starch digestion = glucose + glucose Lactose major sugar in milk = glucose + galactose Disacch- arides Disaccharides

24. The structural formula for Maltose. The structural formula for Lactose. Maltose and Lactose

25. Sucrose

26. Hydrolysis This is the breaking down of a glycosidic bond. Instead of water been taken away water is added. This is the breaking down of a glycosidic bond. Instead of water been taken away water is added.

27. Glycogen Starch Cellulose Polysaccharides

28. Most common storage polysaccharide in plants Consist of 250-300 unit D- Glucose with 1,4-glycosidic linkage The molecul are open Chain React with iodium solution and given blue color because it’s contain amylose. Starch

29. Polymer of β-D-glucose attached by β(1,4) linkages, consist of 1.000-3.000 units. hardly soluble in water, acid, and base Soluble in Schweltzer reagent (CuSO 4 + NH 4 OH) Yields glucose upon complete hydrolysis Most abundant of all carbohydrates Cotton flax: 97-99% cellulose Wood: ~ 50% cellulose Gives no color with iodine Held together with lignin in woody plant tissues Cellulose

30. also known as animal starch stored in muscle and liver contains both α(1,4) links and α(1,6) branches at every 8 to 12 glucose unit complete hydrolysis yields glucose glycogen and iodine gives a red-violet color hydrolyzed by both α and β-amylases and by glycogen phosphorylase Glycogen

33. Carbohydrate Maltose Benedict’s Cellulose The linkage when two monosacchari des join to form a disaccharide The reaction that breaking down a glycosidic bond Glucose + glucose The solution for the simpler chemical test of carbohydrates Major source of metabolic energy The chitin in the shell Crustaceans Glycosidic Hidrolysis Quest ion Quiz Maltose Hidrolysis Benedict’s Carbohydrate Cellulose Glycosidic

34. Carbohydrate Text in here Classification Monosaccharides GlucoseMaltose Sucrose Lactose Starch Cellulose Glycogen DisaccharidesPolysaccharidesOlygosaccharides Galactose Fructose Structure Aldose 3 C 4 C 5 C 6 C Ketose 3 C 4 C 5 C 6 C Glycosidic Linkage HydrolysisMetabolism MAIN MAP

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