carbohydrate ,types and importance

CARBOHYDRATES-ITS FUNCTION AND

USES

INTRODUCTION

• Biochemistry deals with naturally occurring macro molecules

• Such as carbohydrates, proteins, lipids, nucleic acids and vitamins

INTRO

• Synthesized by body from simple molecules

• They are also the most abundant biological molecules

INTRO

To acquaint the audience about carbohydrates and its uses

AIM

PHASE I Def of Carbohydrates Classification of Carbohydrates

Monosaccharides Oligosaccharides Polysaccharides

SEQ

PHASE II

Functions of Carbohydrates

Diseases caused due to

deficiency of Carbohydrates

SEQ

• Hydrates of carbon

• Derives from the formula Cn (H2O)

• Polyhydroxy aldehydes

• Polyhydroxy ketones

Carbohydrates

• Synthesized by plants through

photosynthesis, from carbon dioxide

and water

• 6CO2 + 6H2O C6H12O6 + 6O2

Carbohydrates

Monosaccharides

(Monomers)

Oligosaccharides

Polysaccharides

(Polymers)

Classification

Monomers

Consist of 3 to 9 carbons

White crystalline solids

Monosaccharide

Simplest sugars which cannot be

hydrolyzed

Easily soluble in water

Sweet in taste

Monosaccharide

Monosacchardies

Functional group

Number of C

Classification

Monosacchardies

Aldoses Ketoses

Functional Group

Examples

Aldoses (e.g., glucose) have an aldehyde group at one end.

C

C OHH

C HHO

C OHH

C OHH

CH2OH

D-glucose

OH

Ketoses (e.g., fructose) have a keto group

Examples

Trioses contain 3 Carbons

Tetroses contain 4 Carbons

Pentoses Contain 5 Carbons

Hexoses Contain 6 Carbons

Number of C

Examples

Oligosaccharides give 2 to 9 units

of monosaccharides on hydrolysis

Oligosaccharides

They are classified as fol

Disaccharides

Trisaccharides

Tetrasaccharides

Classification

Also called dimers

Two monosaccharides combine by

means of condensation

Glycosidic bond

Disaccharides

Maltose (Malt Sugar)

Sucrose (Cane Sugar)

Lactose (Milk Sugar)

Examples

Glucose + Glucose Maltose + water

Glucose + Fructose Sucrose + Water

Glucose + Galactose Lactose + Water

Formation of Dimers

Formation of Dimers

White crystalline solids

Easily soluble in water

Sweet in taste

Hydrolyzes into two

monosaccharide units

Properties

Macromolecular carbohydrates

Hundreds to thousands of

monosaccharide units

Polysaccharides

Polysacchardies

Homo

polysaccharides

Hetero

Polysaccharides

Classification

Homopolysaccharide

Starch Cellulose

Examples

Examples

Examples

Heteropolysaccharide

Glycosamine

Examples

Examples

Amorphous solids

Tasteless

Insoluble in water

Cannot be hydrolyzed to simple

sugars

Properties

Phase-II

Source of energy in the form of

glucose

Our brain uses energy in the form of

carbohydrates

Regulate the amount of sugar level-

hypoglycemia

Functions of Carbohydrates

Nutrients for bacteria

Dietary fibers helps to keep the

bowel functioning properly

Fibers lowers cholesterol level and

regulates blood pressure

Functions of Carbohydrates

Protect our muscles from cramping

Flavors to the diet

Growth of certain desirable

bacteria in the small intestine

synthesize B-complex Vitamins

Functions of Carbohydrates

Protein sparing function

Cell wall structure of plants

Glycoproteins and lipoproteins

maintain the shape of the body

Functions of Carbohydrates

Muscle cramping

Muscle fatigue

Diseases caused due to deficiency

Headache

Dizziness

Diseases caused due to deficiency

Confusion

Fast Heart beat

Diseases caused due to deficiency

Sweating

Diseases caused due to deficiency

Acidosis

Diseases caused due to deficiency

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