Carbohydrate
Shao Yifei,Vîrjan Darius,Scrob Sebastian
What are carbohydrates?
Carbohydrates,also known as sugar,is an organic
compound found in fruits,grains(startch),even in
cottons(cellulose).
According to the number of carbon atoms,carbohydrates
can be
a) Monosaccharides
b) Disaccharides
c) Polysaccharides
Monosaccharides Disaccharides Polysaccharides
The number of carbon General formula is General formula is
atoms is between 2 and 9
White,crystalline,sweet White,crytalline,sweet Noncrystalline,amorphous,
compounds. compounds tasteless substance
Soluble in water,slightly in Hydrolyse to form Insoluble in water and
alcohol and insoluble in monosaccharides alcohols
nonpolar solvents Can be broken into
monosaccharide when
hydrolyzed
Example:glucose,fructose, Example:sucrose,maltose,l Example:starch,cellulose,g
galactose actose lycogen
Structure
• If a carbohydrate contains of an
aldehyde group, it is named as an
aldose; if it contains a keto group, it
is called a ketose. The number of
carbon atoms deter- mines the name
of the carbohydrate.
• Also the structure of carbohydrate
can be represented in polygons.
Chemical
Properties
Monosaccharides
•1.Oxidation Reaction
To determine the structure
of carbohydrates the
following oxidizing agents
are used.
Tollens and Fehling
•2.Fermentation reaction
Is a biochemical reaction
that extracts energy from
carbohydrates without using
oxygen.
Disaccharides
Chemical • Condesation reaction
Condensation compounds derived by the
propertites elimination of a water molecule from two
monosaccharide molecules are called
disaccharides. The two mono- saccharides
are linked via an oxygen bridge.
Example:sucrose is produced from glucose
and fructose.
Polysaccharides
• Polymerization reaction
Polysaccharides are polymers of
monosaccharides. Polysaccharides are
formed by linking many monosaccharides
together with an oxygen bridge.
Some important carbohydrates
Monosaccharide
Glucose
• Also called dextrose, It is found in fruits and honey and
is the major free sugar circulating in the blood of higher
animals.Also it is a source of energy in cell function,and
the regulation of its metabolism.
Fructose
• It is found mostly in fruits and vegetables. Fructose contributes
many useful physical and functional attributes to food and
beverage applications, including sweetness, flavor enhancement,
humectancy, color and flavor development, freezing-point
depression, and osmotic stability.
Some important carbonhydrates
Disaccharides
Sucrose
• A disaccharide composed of glucose and fructose
subunits. It is produced commercially in large
amounts (especially from sugarcane and sugar beets)
and is used almost entirely as food. When sucrose is
digested, glucose and fructose are formed which are
then absorbed into the blood.
Lactose
• It is sometimes referred to as “milk sugar” because it
is only found naturally in the milk of mammals—
including cows, goats and humans. Milk from cows
and goats is used to make cheese and yogurt, but not
all milk products contain the same amount of lactose.
Some important carbohydrates
Polysaccharide
Starch
• It is a white, granular, organic chemical that is produced by all green
plants,manufactured in the green leaves of plants from excess glucose
produced during photosynthesis and serves the plant as a reserve food
supply.
Cellulose
• Is the most abundant organic substance in nature. The walls of plant
cells are made of cellulose. The main cellulose sources in nature are
wood, grass, hay, cotton, linen and hemp.Cellulose molecules may be
formed from more than 3500 glucose units. Cellulose is an amorphous
substance, insoluble in water and unlike other polysaccharides, resistant
to dilute acids and bases. However, it can be hydrolyzed by dilute acids
under high pressures and temperatures.
