L/O/G/O

Presented By:

Iin Kurniasih(Jica, 14 November 2011)

CARBOHYDRATE

Do you still remember, what is Macromolecul (Polymer)??Monomer Polymer

PolymericationCarbohydrate

Natural Polymerization

Why do we need

carbohydrates...???

To give us energy

Third Second First

Protein

Lipid

Carbohydrate

Source of Energy

Charbohydrate in daily life

What is Charbohydrate?? Carbohydrates are the most abundant

class of organic compounds found in living organisms.

The carbohydrates are a major source of metabolic energy.

A component of the energy transport compound, ATP.

Carbohydrates also protect your muscles and help regulate the amount of sugar circulating in your blood, so that all the cells get the energy they need.

Carbohydrates participate in cellular functions such as cell growth, adhesion and fertilization.

Carbohydrate originate as products of photosynthesis, an endothermic

reductive condensation of carbon dioxide requiring light energy and the pigment

chlorophyll.

Where is carbohydrate come from???

Structure of CarbohydrateStructure of CarbohydrateGeneral Properties Of CarbohydrateGeneral Properties Of CarbohydrateClassification of CarbohydrateClassification of CarbohydrateGlycosidic LinkageGlycosidic LinkageHydrolysis Disaccharides and PolysaccharidesHydrolysis Disaccharides and PolysaccharidesCarbohydrate MetabolismCarbohydrate Metabolism

We Will Learns.....

Haworth FormulaFischer Formula

Formula

Structure

Carbohydrates Contain the Elements:

CarbonHydrogenOxygen

The formulas:

Cn(H2O)n

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44

1. Monosaccharides and disaccharides are soluble in water. they have a sweet taste and a crystalline structure.

2. Polysaccharides, in contrast to mono- and disaccharides, are insoluble in water, do not taste sweet and do not form crystals.

3. Carbohydrates are linked to many proteins and lipids, where they play key roles in mediating interactions between cells and interactions between cells and other elements in the cellular environment

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4. The usual chemical test for the simpler carbohydrates is heating with Benedict’s solution

General Properties

A B C D E F

173%

100%

30%

A. Fructose

B. Sucrose

C. Glucose

D. Maltose

E. Galactose

F. Lactose

74% 33% 33% 16%

Sweetness

J. Stein Carter.2000.www.carterjs@uc.eduJ. Stein Carter.2000.www.carterjs@uc.edu

Monosaccharides

Oligosaccharides

- Glucose- Fructose- Galactose Charbohy-

drate

Disaccharides

- Maltose

- Sucrose

- Lactose

Polysaccharides

- Cellulose

- Glycogen

- Amylose

ClassificationBase on simple carbohydrate that result from hydrolysis reactionBase on simple carbohydrate that result from hydrolysis reaction

ClassificationBase on simple carbohydrate that resul from Hydrolysis reactionBase on simple carbohydrate that resul from Hydrolysis reaction

1

Monosaccharides: simple sugar with multiple –OH groups. Base on number of carbon (3,4,5,6).

Monosaccharides: simple sugar with multiple –OH groups. Base on number of carbon (3,4,5,6).

2

Disaccharides: 2 monosaccharides covelently linkedDisaccharides: 2 monosaccharides covelently linked

3

Polysaccharides: polymer consisting of chain of monosaccharides or disaccharides units.

Polysaccharides: polymer consisting of chain of monosaccharides or disaccharides units.

4

Olygosaccharides: a few monosaccharides covalently linked.

Olygosaccharides: a few monosaccharides covalently linked.

ClassificationBase on functional groupBase on functional group

Aldose Aldose

Carbonyl group is an

aldehyde

Example: Glucose

KetoseKetose

Carbonyl group is an

ketone

Example: Fructose

ClassificationBase on number of carbon atom in monosaccharides Base on number of carbon atom in monosaccharides

•Contain 3 carbon atom

•Examples: glyceraldehyde

Trioses Hexoes

•Contain 6 carbon atom

•Examples: glucose

Pentoses

•Contain 5 carbon atom

•Examples: ribose

Tetroses

•Contain 4 carbon atom

•Examples: ertoses

• Glucose, "blood sugar", the immediate source of energy for cellular respiration.

• Galactose, a sugar in milk (and yogurt).

• Fructose, a sugar found in honey.

Monosaccharides

The chemical formula for glucose is C6H12O6

It is a six sided ring. Glucose also contains five hydroxyl groups If dissolved in water it’s make closed ring

form (hemiacetal). That is cause reaction between aldehyde/ketone carbonyl group with hydroxyl group.

Glucose rotates polarized light to the right Glucose is the carbohydrate found in the

bloodstream. Blood sugar level in our body around 80 to

120 mg glucose/100 mL (= 0.8 to 1.2 g/L) is considered normal.

Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use.

Glucose

Naming

1

6

5

4

3 2

1

6

5

4

3 2

D (+) glucose D (+) glucose

Fructose is ketohexose, that form from hydrolysis sucrose

Fructose are contained in honey and fruits.

Fructose rotates polarized light to the left

Fructose

• This is when two monosaccharides join to form a Disaccharide.

• The reaction is similar to condensation.

Glycosidic Linkage

Glycosidic linkage

Glycosidic linkage

Sucrose Sucrose

• common table sugar = glucose + fructose

MaltoseMaltose• product of starch digestion = glucose + glucose

LactoseLactose

• major sugar in milk = glucose + galactose

Disacch-arides

Disaccharides

The structural formula for Maltose.

The structural formula for Lactose.

Maltose and Lactose

Sucrose

Hydrolysis

• This is the breaking down of a glycosidic bond.

• Instead of water been taken away water is added.

Glycogen

Starch Cellulose

Polysaccharides

• Most common storage polysaccharide in plants• Consist of 250-300 unit D-Glucose with 1,4-glycosidic linkage• The molecul are open Chain• React with iodium solution and given blue color because it’s contain amylose.

Starch

• Polymer of β-D-glucose attached by β(1,4) linkages, consist of 1.000-3.000 units.• hardly soluble in water, acid, and base• Soluble in Schweltzer reagent (CuSO4 + NH4OH)• Yields glucose upon complete hydrolysis• Most abundant of all carbohydratesCotton flax: 97-99% celluloseWood: ~ 50% cellulose• Gives no color with iodine• Held together with lignin in woody plant tissues

Cellulose

• also known as animal starch • stored in muscle and liver•contains both α(1,4) links and α(1,6) branches at every 8 to 12 glucose unit• complete hydrolysis yields glucose• glycogen and iodine gives a red-violet color• hydrolyzed by both α and β-amylases and by glycogen phosphorylase

Glycogen

Carbohydrate

MaltoseBenedict’s

Cellulose

The linkage when two

monosaccharides join to

form a disaccharide

The reaction that breaking

down a glycosidic bond

Glucose + glucose

The solution for the simpler

chemical test of carbohydrates

Major source of metabolic energy

The chitin in the shell

Crustaceans

Glycosidic Hidrolysis

Question

Quiz

Maltose

Hidrolysis

Benedict’s

Carbohydrate

Cellulose

Glycosidic

Carbohydrate

Text in here

Classification

Monosaccharides

Glucose Maltose

Sucrose

Lactose

Starch

Cellulose

Glycogen

Disaccharides Polysaccharides Olygosaccharides

Galactose

Fructose

Structure

Aldose

3 C

4 C

5 C

6 C

Ketose

3 C

4 C

5 C

6 C

Glycosidic Linkage Hydrolysis

MetabolismMAIN MAPMAIN MAP

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