All About the Basics of Carbohydrates.pptx

The basics of Carbohydrates

1. Papa Project_2 Carbohydrates Made By: Vaishnavi Sinha FY BSC Biotechnology

2. What Are Carbohydrates? Carbohydrates may be defined as polyhydroxy aldehydes or ketones which produce them on hydrolysis. Formula- (C.H2O)n The terms ‘carbohydrates’ and ‘saccharides’ are closely related. “Saccharide” comes from several words for table sugar like ‘ sarkara ’ in Sanskrit and ‘saccharum’ in Latin. The most important carbohydrate in the body is Glucose.

3. Classification and nomenclature .

4. Monosaccharides These cannot be further Hydrolyzed. Monosaccharides are sub divided into 2 different groups: Depending upon the functional groups i.e., Aldoses (CHO) or Ketoses](C=O). Depending upon the no. of carbon atoms they possess. (as shown in picture).

5. . ,, some derivatives of monosaccharides are: Amino sugar Deoxy sugars Phosphoric acid ester

6. Conversion of fructose to Glucose

7. Disaccharides Consists of two monosaccharide units held by glycosidic bond. They’re subdivided based on the presence or absence of free reducing group into: Reducing disaccharides with free aldehyde or keto group. ( E.g Maltose and Lactose) Non reducing disaccharides without free aldehyde or keto group ( E.g Sucrose)

8. . Molecular Formula – C 12 H 22 O 11 It contains 1 molecule of Glucose and 1 of fructose. The 2 molecules are linked by (1-2) glycosidic linkage. It is one of the non reducing sugars.

9. . Molecular Formula – C 12 H 22 O 11 Contains 2 molecules of Glucose Units. Linked by (1-4) glycosidic bonds. It is one of the reducing disaccharides.

10. . It is present in the milk sugar. It contains 1 molecule of Glucose and 1 molecule of Galactose. Linked by β -(1-4) glycosidic linkage. It is the one of the reducing sugars.

11. polysaccharides Polysaccharides or polycarbohydrates , are  the most abundant carbohydrate found in food . They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. Starch, cellulose, and glycogen  are some examples of polysaccharides.

12. STARCH Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents Starch is  a polysaccharide comprising glucose monomers joined  in α 1,4 linkages The simplest form of starch is the linear polymer amylose; amylopectin is the branched form. The basic  chemical formula  of the starch  molecule  is (C 6 H 10 O 5 ) n . 

13. GLYCOGEN Glycogen is a  multibranched polysaccharide of glucose  that serves as a form of energy storage in animals In humans, glycogen is made and stored primarily in the cells of the liver and skeletal muscle. glycogenolysis , process by which  glycogen , the primary  carbohydrate  stored in the  liver  and  muscle  cells of animals, is broken down into  glucose  to provide immediate energy and to maintain blood glucose levels during  fasting .

14. Glycogenolysis

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