Classifications of

Carbohydrates
Presented by: Joelle Marie F. Baizas
Presented to : Dr. Ronaldo Soliman
Biochemistry
CARBOHYDRATES

 Carbohydrates are the most abundant organic

constituents of plants
 They serve as the major source of chemical energy for
living organisms (e.g. sugars and starch), as well as
important constituents of supporting tissues (e.g.
cellulose).
CARBOHYDRATES

 [Cx(H2O)y] are usually defined as polyhydroxy aldehydes and ketones or

substances that hydrolyze to yield polyhydroxy aldehydes and ketones.
 Simple carbohydrates are known as sugars or saccharides (Latin
saccharum, sugar) and the ending of the names of most sugars is –ose.
For example:
1. Glucose (sugar in blood)
2. Fructose (sugar in fruits and honey)
3. Sucrose (ordinary table sugar)
4. Maltose ( malt sugar)
• Simple Carbohydrates
Simple carbohydrates are generally there in cold drinks,
biscuits, chocolates, etc. they include processed sugar.
Simple carbohydrates also include naturally occurring
sugars, like fruits. These are called simple because they
break easily, causing problems in the body.

• Complex Carbohydrates
Complex carbohydrates are an important source of energy,
and they are important for body function. They are
polysaccharides and take time to break down; they provide
energy for a long time hence being important.
Classification of carbohydrates

There are several classification schemes for carbohydrates,

the separation into four primary groups—monosaccharides,
disaccharides, oligosaccharides, and polysaccharides—is
one of the most widely used. The three most common
simple sugars—glucose, fructose, and galactose—all have
the same molecular formula (C H O ), but their atoms are
6 12 6

arranged differently, giving them various properties; thus,

they are isomers.
• Monosaccharides
A carbohydrate that can not further form polyhydroxy aldehyde or
ketone when reacted with water is a monosaccharide. There are
around 20 monosaccharides found and studied. Some common
illustrations are glucose, fructose, ribose, etc.

• Oligosaccharides
Carbohydrates that yield 2 to 10 monosaccharide molecules are
called oligosaccharides. Then they can be di-, tri-, or tetra-
saccharide, depending upon the number of monosaccharides they
have. The most common are disaccharides which are made up of 2
monosaccharide units. They may be identical or distinctive. For
illustration, one molecule of sucrose on hydrolysis gives one
molecule of glucose and one molecule of fructose, whereas maltose
gives two molecules of exclusive glucose.
• Polysaccharides
Carbohydrates that give many monosaccharide units, like
20-30 in number, are generally known as polysaccharides.
Some familiar illustrations which can be seen in daily life
are starch, cellulose, glycogen, epoxies, etc.
Polysaccharides in general, aren’t that sweet in flavour, so
they’re also known as non-sugars.
Classification based on reducing and non
reducing sugar

 The carbohydrates may also be categorised as either

reducing or nonreducing sugars.
 Reducing sugar is those carbohydrates that Tollen,
Fehling, and Benedict test. All monosaccharides are
reducing sugar.
 All those carbohydrates that do not give Tollens, Fehling
or benedict’s test are nonreducing sugar. Example:
Starch, cellulose, glycogen, sucrose, etc.
Monosaccharides
 Monosaccharides are carbohydrates that cannot be
broken into two simpler carbohydrate molecules.
Monosaccharides are more classified on the root of the
number of carbon molecules and the functional group
present in them.
 The most nutritionally consequential and plenteous
monosaccharide is glucose, which is harnessed as the
significant cell energy in the mortal body and can be found
unrestrained in body muscles and fluids.
Some monosaccharides
• Glucose
Glucose occurs voluntarily in nature as well as in the
associated form. Glucose is aldohexose and is also
comprehended as dextrose. It’s the monomer of numerous
of the larger carbohydrates, such as cellulose. It’s
presumably the most plenteous organic compound on the
globe. Its molecular formula was found to be (C H O ).
6 12 6
• Fructose
Fructose is a significant ketohexose. It’s obtained along
with glucose by the hydrolysis of the disaccharide sucrose.
Fructose-like glucose has a molecular formula C6H12O6.
At the root of its chemical reactions, we concluded that it
bears a ketone functional group at carbon positions two and
six carbons in the straight-chain same as glucose.
Disaccharides
• A disaccharide is the sugar formed when a glycosidic
reaction joins two monosaccharides. They are adjoined
together by an oxide bond formed by removing a water
molecule from two monosaccharides. A bond between two
monosaccharide molecules through an oxygen atom is
called glycosidic relation. In disaccharides, if the reducing
groups of monosaccharides, i.eAldehyde or ketone
groups, are there, these are nonreducing sugars, e.g.,
sucrose.
Some Disaccharides
• Sucrose
One of the familiar disaccharides is sucrose which on
hydrolysis gives an equimolar mixture of D-glucose and D-
(-)fructose. These two monosaccharides are gripped
together by a glycosidic linkage between CARBON 1 of α-
D-glucose and C2 of β-D-fructose. Since the reducing
groups of glucose and fructose are present in the glycosidic
bond arrangement, sucrose is a nonreducing sugar.
• Maltose
Maltose is composed of two α-D-glucose units in which
CARBON 1 of one glucose (I) is linked to CARBON 4 of
another glucose unit (II). The independent aldehyde group
can be formed at CARBON 1 of alternate glucose as a
result, and it shows reducing traits, so it’s a reducing sugar.
• Lactose
It’s more generally comprehended as milk sugar since this
disaccharide is in milk. It’s crafted of β-D-galactose and β-
D-glucose. The linkage is between CARBON 1 of galactose
and CARBON 4 of glucose. An independent aldehyde array
may be present at CARBON 1 of the glucose unit, so it’s
also a reducing sugar.
Polysaccharides
Polysaccharides bear a big number of monosaccharide
units joined together by glycosidic linkages. These are the
most generally found carbohydrates in nature. They are
substantially portrayed as food storehouses or structural
stuff.
Example: Starch
• Plants use starch as the primary carbohydrate to store
glucose for subsequent usage as energy. Sources of
starch include rice, beans, wheat, maise, potatoes, etc.
• When humans consume starch, an enzyme called
amylase, which is found in saliva and the intestines,
breaks the connections between the repeated glucose
units, allowing the sugar to enter the bloodstream. The
human body either transports glucose to the locations
where it is needed for energy or saves it as its specific
polymer, glycogen, once released into the bloodstream.
Thank You
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