carbohydrate ,types and importance
TRANSCRIPT
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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