Classification of carbohydrates

12th standard classification of carbohydrates

1. Monosaccharides Sweet In taste Not hydrolysable Have three to seven carbons 3 carbons=Triose 4 carbons= T etrose 5 carbons=Pentose 6 carbons=Hexose 7 carbons= H eptose

2. Types: Aldoses Ketoses Aldoses contain Aldehydic group –CHO Ketoses contain Ketonic group –CO-

3. Trioses D-glyceraldehyde L- glyceraldehye Dihydroxyacetone Important in cellular respiration, in the glycolysis step.

4. Pentoses Ribose Ribulose T hey form the backbone of polysaccharides  They form the backbone of proteins  They form the backbone of lipids  They form the backbone of nucleic acids

5. Hexoses Glucose Fructose Galactose Mannose Talose Allose Idose

6. Gluose Polyhydroxy aldehyde Dextrose=Dextrorotatory Grape sugar Blood Sugar 110mg/1000mL in blood Energy source for the body Combines with others to form disaccharides

7. Importance of Glucose Most widely used Hexose An energy source A precursor forms: Cellulose Glycogen Starch etc. Hypoglycemia and Hyperglycemia

8. Importance of Fructose Found in foods and Drinks 1 to 2 times sweeter than table sugar Used as artificial sweetener Anaerobic fermentation raw material for bacteria and yeasts. Apricots, apples, grapes etc.

9. Fructose in body(from Sucrose)