1. carbohydrates

2. Biochemistry: Basic Concepts
Topic 25
Monosaccharides
The simplest carbohydrates are the simple sugars, or monosaccharides, which commonly have five or six carbon atoms.
Glucose, the main ingredient in corn syrup, is a familiar monosaccharide.

3. Chapter 23 Carbohydrates
Section 1 Carbohydrates and Lipids
Chapter 23
Carbohydrates
Carbohydrates are molecules that are composed of carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio, and provide nutrients to the cells of living things.
sugars, starches, and cellulose
Carbohydrates are produced by plants through a process called photosynthesis.
Carbohydrates provide nearly all of the energy that is available in most plant-derived food.

4. Types of Carbohydrates
Section 1 Carbohydrates and Lipids
Chapter 23
Types of Carbohydrates

5. Carbohydrates, continued
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Carbohydrates, continued
Monosaccharides
A monosaccharide is a simple sugar that is the basic subunit of a carbohydrate.
A single monosaccharide molecule contains three to seven carbon atoms.
Monosaccharide compounds are
typically sweet-tasting
white solids at room temperature
water soluble

6. Biochemistry: Basic Concepts
Topic 25
Monosaccharides
Glucose has the molecular formula C6H12O6 and can be represented by the following structures.

7. The most common simple sugars are glucose, fructose, and ribose.
Biochemistry: Basic Concepts
Topic 25
Monosaccharides
The most common simple sugars are glucose, fructose, and ribose.

8. Food source for most organisms and structural material for plants.
Empirical formula = CH2O
Monosaccharides (simple sugars)
pentoses - ribose, arabinose
hexoses - fructose, glucose

16. SUGARS IN STRUCTURES
An important structural polysaccharide is cellulose. Cellulose is found in plants. It is one of those carbohydrates used to support or protect an organism. Cellulose is in wood and the cell walls of plants.

21. Carbohydrates, continued
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Carbohydrates, continued
Monosaccharides, continued
The most common monosaccharides are glucose (also called dextrose) and fructose.
Both have the formula C6(H2O)6.
Their structural formulas differ.

22. Polysaccharides (many monosaccharide units)
Disaccharides (formed from 2 monosaccharides joined by a glycoside linkage)
sucrose (glucose + fructose)
Polysaccharides (many monosaccharide units)
starch, cellulose

23. Carbohydrates, continued
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Carbohydrates, continued
Disaccharides
A disaccharide is a sugar that consists of two monosaccharide units that are joined together.
sucrose, C12H22O11
A molecule of sucrose forms when a glucose molecule bonds to a fructose molecule.
lactose
Lactose is made up of a sugar called galactose and glucose.

24. Carbohydrates, continued
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Chapter 23
Carbohydrates, continued
Polysaccharides
When many monosaccharides or disaccharides combine in a series of condensation reactions, they form a polysaccharide.
A polysaccharide is a carbohydrate made up of long chains of simple sugars.
Cellulose, starch, and glycogen are polymers of glucose.
Sheets of cellulose make up plant cell walls.
Starch is the storage form of glucose in plants.

25. Starch is a polysaccharide that consists only of glucose units.
Biochemistry: Basic Concepts
Topic 25
Polysaccharides
A polymer of many monosaccharides bonded into a chain is called a polysaccharide.
Starch is a polysaccharide that consists only of glucose units.

26. cellulose, which forms plant cell walls.
Biochemistry: Basic Concepts
Topic 25
Polysaccharides
Plants also link glucose units together in a different way to form the polysaccharide
cellulose, which forms plant cell walls.

27. Biochemistry: Basic Concepts
Topic 25
Polysaccharides
Animals store glucose as a polysaccharide called glycogen, which is similar to starch.

28. Carbohydrates, continued
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Carbohydrates, continued
Polysaccharides, continued
Glycogen, cellulose, and starch differ in their arrangement of glucose monomers.

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Carbohydrates, continued
Carbohydrate Reactions
Carbohydrates undergo two important kinds of reactions: condensation reactions and hydrolysis reactions.
A condensation reaction is a reaction in which two molecules or parts of the same molecule combine.

30. Carbohydrates, continued
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Carbohydrates, continued
Carbohydrate Reactions, continued
Hydrolysis is a chemical reaction between water and another substance to form two or more new substances.
Disaccharides and longer-chain polysaccharides can be broken down into smaller sugar units by hydrolysis.

31. Polysaccharides are also used in the shells of such crustaceans as crabs and lobsters (chitin). It is similar in some ways to the structure of cellulose but has a far different use. The shells are solid, protective structures that need to be molted (left behind) when the crustacean needs to grow. It is very inflexible. On the other hand, it is very resistant to damage. While a plant may burn, it takes very high temperatures to hurt the shell of a crab.