BCLAB FINAL.pptxbiochemistry and anatomy

this is my ppt for my subject

1. GOOD AFTERNOON EVERYONE!

2. WHAT IS CARBOHYDRATES?

3. CARBS composed of carbon hydrogen and  oxygen atoms Also found in variety of foods

4. Four type of saccharides are Monosaccharides Disaccharides Oligosaccharides Polysaccharides

5. STORAGE FOrMS Saccharides- other term for sugar

6. ACCORDING TO FUNCTIONAL GROUP PRESENT

7. monosaccharides

8. NUMBER OF CARBON ATOM IN SUGAR MOLECULES

9. Structure of monosaccharides

10. LAB TEST, reaction

11. DISACCHARIDE

12. STRUCTURE OF DISACCHARIDES

13. Lab test, reaction of disaccharides

14. oligosaccharides

15. STRUCTURE OF OLIGOSACCHARIDES

16. Common  type of oligosaccharides Disaccharides Trisaccharides Raffinose Tetrasaccharides Melezitose

17. Lab test,reaction

18. polysaccharides

19. Structure of polysaccharides

20. Lab test, reaction

21. Properties of carbohydrates A.Hydrolysis

22. PROPERTIES OF CARBOHYDRATES Starch Amylodextrin Erythrodextrin Achrodextrin Maltose Glucose B. Reducing property of carbohydrates PROPERTIES SUGAR STARCH PHYSICAL STATE CRYSTALLINE SOLID AMORPHOUS SOLID TASTE SWEET TASTELESS SOLUBILITY IN WATER SOLUBLE IN WATER SLIGHTLY SOLUBLE IN WATER Stages of Starch Hydrolysis Reason for reducing sugars Fehling test

23. C. Molisch test D.Oxidation

24. E.Reduction

25. Carbohydrates  defficiency ; MARASMUS Symptoms; Severe weight loss Wasting Fatigue weakness

26. Diabetes mellitus Symptoms; Excessive thirst ( POLYDIPSIA) Frequently feel to urinate (POLYURIA) Slow healing of wounds Frequently hunger and eating (POLYPHAGIA)

27. 3 pathies of diabetes mellitus 1) Neuropathy – involvement of nerve function especially the sensory 2) Nephropathy – involvement of the kidneys 3) Retinopathy – involvement of the retina of the eye which might lead to blindness

28. 2 common lab findings in diabetes mellitus Glycosuria – excessive glucose in urine can be tested by reducing agents such as Barfoed’s and Fehling test 2) Hyperglycemia – excessive in the bloodstream they burn with a sooty flame

29. How can we analyze the carbohydrate content of different foods in the lab? A.Qualitative  Tests Bennedict's Test Iodine test B.Quantitative Analysis Phenol-Sulfuric Acid Anthrone Test

30. function of Carbohydrates

31. Quick energy food source

32. Complex carbohydrate s

33. High fiber carbs

34. IMPORTANCE OF CARBOHYDRATE Main Source of Energy Protein-Sparing effect Support Brain and Nervous System Provide Dietary Fiber Help Fat Metabolism Enhance Athletic Performance Add Sweetness And Variety

35. How do carbohydrates impact athletic performance and exercise?