BIOMOLECULES: CARBOHYDRATES: Classifications and others

This document contains information about carbohydrates.

2. Never work
before
breakfast, if
you have to
work before
breakfast eat
breakfast first.
-Josh Billings

3. General Information:
•Carbohydrates are the most
abundant class of organic
compounds found in living
organisms.
•Saccharides ( “sweet taste of
sugar”)
•Hydrate of Carbon from the
formula (CH2O)nor Cn(H2O)n

4. •The n represents the
number of times the CH2O
unite is repeated.
•Carbon-water
•Made of carbon, hydrogen,
and oxygen in a 1:2:1 ratio

5. •Primary fuel source for body
cells;_ _ _ _ _ _ in plants and _
_ _ _ _ _ _ _ in animals are
carbohydrate serving as
storage forms of glucose
•Serve as structural and
protective materials

6. •Precursors for the biosynthesis of
proteins, lipids and nucleic acids
•Carbohydrates _______ and
_________ are components of
Ribonucleic and Deoxyribonucleic
acids, respectively.

7. •Carbohydratesattachedtoproteinsor
lipidsincellmembraneshelpcells
recognizeeachotheraswellas
specificmolecules,triggering
physiologicalprocessessuchas
fertilization,cellgrowth,andimmune
responses.

8. How is the amount of energy
contained in food measured?
•Unit calorie
•___ calories per gram contained in
carbohydrates
•The more calories in a quantity of food
means the ________ energy it contains.

9. Carbohydrates
•Monomers and polymers made from
aldehydes and ketones containing
numerous hydroxyl groups attached

10. Structure of carbohydrates
•Isomers-compounds having the same
molecular formula with different
structural formula
•E.g. Glucose; Fructose; Mannose,
Galactose
•Molecular formula???????
C6H12O6

12. •Epimers-two monosaccharidesthat
differ in configuration around one
specific carbon atom only

13. •Glucose and Galactose are C-4 epimer
(differ only in the position of the –OH
group at carbon # _____
•Glucose and Mannose are C-___
epimer( differ only in the position of
the –OH group at carbon # _____

14. •Enantiomers-special type of
isomerism found in pairs of structure
that are mirror images with each
other
-mirror images that cannot be placed
on top of each other to obtain match
e.g. D-sugars ( most common in
humans; sugars that occur in nature)
L-sugars (rare)

16. •Fischer
projection
formula –open
chain sugar
structures
Haworth
projection
formula-cyclic
structures which
is either alpha or
beta structure

17. copyright cmassengale

18. Classifications of carbohydrates
•According to size of base carbon
chain
3> triosesglyceraldehyde
4>tetrosesErythrose; threose
5> ______Ribose; arabinose; xylose

19. 6> ______Glucose; allose; fructose;
altrose; galactose
7> ______Sedoheptulose;
Mannoheptulose
8> OctosesD-glycero-D-manno-
octulose
9> NonosesNeuramicacid

20. •According to the location of the carbonyl
group
a. Aldoses-carbohydrates with an aldehyde as
their most oxidized functional group

21. b.Ketoses-carbohydrates with a ketogroup as
their most oxidized functional group
-have names with suffix “ulose”
e.g. Xylulose; Ribulose

22. •According to the number of sugar
units present or complexity
a.Monosaccharides/ ______
sugars
-Cannot be hydrolyzed to simpler
forms

23. cellulose

24. Monosaccharides
The Most Important Monosaccharide Is
Glucose.
made up of 1 sugar unit (simple sugar)
have the same chemical formula but
different structures

26. Three Monosaccharides
C
6H
12O
6
copyright cmassengale

28. Biologically Important
Monosaccharides
•Glucose-aldohexose, abundant in
blood sugar, grape sugar, or wine sugar
-broken down in glycolysis and
other pathways to release energy for
body function
•Galactose-an aldohexose, less soluble
and less sweet than sugar

29. •Fructose-a ketohexose
-fruit sugar (sweetest of all
sugars)
-abundant in honey, corn
syrup, and sweet fruits

30. Why are monosaccharidesvery
soluble in water?
•They are polar (presence of
numerous -OH groups (hydroxyl
groups) that readily engage in
hydrogen bonding with water)

31. b. Dissacharides-formed on the
interaction of groups between two
__________ with the production of
a molecule of water

32. Disaccharides
Made of two monosaccharidesjoined
together by condensation reaction (loss of
water)
Sweet, crystalline and water soluble
substances
Glycosidicbond-bond shared between
two monosaccharides

33. Formation of Disaccharides

34. DISACCHARIDES

35. MALTOSE
_____ sugar; least common disaccharide
Constructed by a condensation reaction
Composed of two glucose molecules
Commonly produced by fermentation reactions
called malting
Most maltose digested is the result of starch
digestion

36. LACTOSE
Constructed by a condensation reaction
Composed of one glucose and one
galactoseunit
Primary sugar in milk and milk products
(____ sugar)

37. SUCROSE
*Constructed by a ___________ reaction
Composed of one glucose and one fructose
Commonly called table sugar and is found in plants
such as sugar cane and maple syrup
Cane sugar or beet sugar
Purified to form brown, white, and powdered sugars

38. Hydrolysis of a Disaccharide
copyright cmassengale

39. c. Oligosaccharides-combining three to ten
sugar units
e.g.
1.Glucose + galactose+fructose= raffinose
(a _____________)
2.Galactose + galactose + glucose +
fructose = stachyose(a
_______________)

40. Raffinose
•Melitose-a ___________ that is widely found
in legumes and cruciferous vegetables

41. •Consists of galactoseconnected to
sucrose via 1
α
6 glycosidiclinkage

42. d. Polysaccharides-composed of more
than 10 sugar units
e.g.
______
______
______
______

43. Polysaccharides(complex
carbohydrates)
•Polymers of ________ units
Monosaccharide units are joint together
by covalent bonds called ___________.
•Not sweet; insoluble in water; not in
crystalline form

44. •Cn(H2O)n-1, where n is usually a
large number between 200 and 500.
•Very large, often branched
•Tend to be amorphous, ________ in
water, and _______ sweet taste

45. Types of Polysaccharide based
on function
•Structural Polysaccharide
•Storage Polysaccharide

46. Structural
Polysaccharides

47. CELLULOSE
Abundant biological molecule; polymer of
glucose
Insoluble in water and provides rigidity,
structure and hardness in plants
(Structural component of ________ of
plants)
Can be digested only by few
microorganisms that live in digestive tract
of goats and cows

48. Contain 3000 units of D-glucose
units joined by β-1,4-glycosidic
bonds
Glucose + glucose= cellobiose
(disaccharide repeating unit of
cellulose

49. AGAR
Present in red algae
Used as a microbiological medium for
bacterial cultures
Used in cosmetics and pharmaceutical
preparations

50. Storage
Polysaccharides

51. STARCHES
Amylose (straight chain;
(not branched,
continuous 4000 D-
glucose units linked in α-
1,4 glycosidicbonds)
Amylopectin (highly
branched; 10,000 D-
glucose units

52. MADE UP OF _____
MONOMERS
Major storage of glucose in
plants
Plants such as rice and corn store starch
Occurs also in roots and tubers of plants
such as potatoes

53. DEXTRIN
Partial hydrolytic product of starch
Shorter chain than _______
Used in infant preparation and corn
syrup
Used as adhesives and binders
Starch -dextrins-maltose -_____

54. GLYCOGEN
Storage form of
glucose in animal
tissues (esp. in liver
and muscles)
Structure is similar
to amylopectin but
with more complex
branching

55. Characteristics:
Major glucose storage monomers and
starch-like polysaccharide produced in
animals
More highly branched than _______ of
starch
Stored in the liver and muscles of animals
(which is diminished during ________)

57. Present also in mollusks:

58. INULIN
Composed of many fructose units

59. Present in bulbs like

60. Types of Polysaccharide based
on monosaccharidespresent
•Homopolysaccharides-only one kind
of monosaccharidespresent
E.g. Cellulose, starch, glycogen
•Heteropolysaccharides-more than
one kind of monosaccharidespresent
•E.g. Glycosaminoglycan

61. •According to stereochemistry of the
compound
a.D-configuration-has the –OH group on the
lowest asymmetric carbon on the right side
of the open chain structure
* Asymmetric carbon/ chiral carbon-central
carbon of carbohydrates having 4 different
groups attached to it; usually the next to the last
carbon atom in the Fischer projection formula
e.g. D-glucose, D-fructose, D-galactose
b. L-configuration

63. •the common dextrorotatory form
(dextroglucose) occurs in many fruits,
animal tissues and fluids, etc., and
having a sweetness about one half that
of ordinary sugar
•the rare levorotatory form
(levoglucose) is not naturally
occurring

64. Iodine test-determines the presence of
starch
Benedict’s test-presence of reducing
sugars