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CARBOHYDRATES

Carbs

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38 views60 pages

CARBOHYDRATES

Carbs

Uploaded by

guarinmarian059
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CARBOHYDRATES

Cosico, Angel Grace


Guarin, Marian
Hamja, Abdulghaffar
Militante, Crismel
BSFi-2A
CARBOHYDRATES
• The most abundant organic molecules in nature
• Carbohydrates, or saccharides (saccharo is Greek for
"sugar")
• Is a naturally occurring compound, or a derivative of
such a compound, with the general chemical formula
Cx(H2O)y, made up of molecules of carbon (C),
hydrogen (H), and oxygen (O). Where x and y = 3 or
more.
CARBOHYDRATES
• Carbohydrates are polyhydroxy aldehydes or ketones
or substances that yield this compounds on hydrolysis.

• Empirical formula of many simpler carbohydrates:


(CH2O)n (hence the name hydrate of carbon).
CARBOHYDRATES
• Carbohydrates are generally classifed into
monosacachrides (simple sugars), disaccarides
(contains two monosaccarides) oligosaccarides
(containing three to ten sugars units) and
polysaccharides (conatining more than sugar units).
CLASSIFICATION OF CARBOHYDRATES
Monosaccarides are sugar molecules containing short
chain of carbon atoms, one aldehydic or ketonic group
and hydroxyl groups attached to remaining carbon
atoms.

• If they contain aldehyde group, they are named as


aldoses and if they contain ketone group they are
named as ketoses.

• Three of the most important simple sugars; glucose,


fructose, and galactose.
Common Monosaccarides
Aldose Sugar
Ketose Sugar
Conformational formulas
D & L Stereoisomers

• Those monosaccharides that are of physiological


significance exist in the D-configuration, where the
hydroxyl group is on the right side.

• The mirror-image, called enantiomers, are in the L-


configuration.
D & L Stereoisomers

• They are related to glyceraldehyde which exists in


two isomers D and L

• Monosaccharides can exist in either of two


configurations, as determined by the orientation of
the hydroxyl group about the asymmetric carbon
farthest from the carbonyl group.
An aldehyde or ketone can react with an alcohol in a 1:1 ratio to
yield a hemiacetal or hemiketal, respectively, creating a new
chiral center at the carbonyl carbon. Substitution of a second
alcohol molecule produces an acetal or ketal. When the second
alcohol is part of another sugar molecule, the bond produced is
a glycosidic bond (p. 245).
Pyranose and Furanose
ring

Monosaccharide with 5 or 6
carbon atoms tend to cyclyze in
solution.

This terminology indicate that


the ring structure of
monosaccharide is similar to
either pyran or furan
Cyclization
Formation of the two cyclic forms of
D- glucose.

Reaction between the aldehyde group


at C-1 and the hydroxyl group at C-5
forms a hemiacetal linkage,
producing either of two stereoisomers,
the and anomers, which differ only in
the stereochemistry around the
hemiacetal carbon. The
interconversion of and anomers is
called mutarotation.
Glycosidic bonds
the linkages between the carbon atoms and the status of
the anomeric carbon (α or β). For instance, lactose-which
is formed by a bond between C1 of ẞ-D-galactopyranosyl-
(1→4)- D-glucopyranose
STRUCTURES OF
MONOSACCARIDES
HAWORTH’S PROJECTION
α- glucose

alpha- carbohydrates, the


OH group of C1 is pointing
to the opposite direction to
the CH2OH
β- glucose

beta-
carbohydrates, the
OH group of C1 is
pointing to the
same direction as
the CH2OH
Haworth’s
Projection

Fructose is a
monosaccharide, also
known as a simple sugar,
and is one of the three
main monosaccharides,
along glucose and
galactose.
In its cyclic form,
fructose can exist in a
beta configuration,
where the hydroxy group
on carbon number six
points in the same
direction as the hydroxy
group on carbon number
one.
Galactose is a
monosaccharide, a simple
sugar, and one of the three
main monosaccharides,
along with glucose and
fructose.

In its cyclic form, galactose


can exist in an alpha
configuration, where the
hydroxy group on carbon
number four points in the
opposite direction of the
hydroxy group on carbon
number one.
CLASSIFICATION OF CARBOHYDRATES
Disaccarides (also called a double sugar or biose) is the
sugar formed when two monosaccharides are joined by
glycosidic linkage.

• The bonds formed between monosaccharides are called


glycosidic bonds

• Like monosaccharides, disaccharides are soluble in


water. Three common examples are sucrose, lactose,
and maltose.
If glucose + another
glucose joined together
it will form maltose.

The bonds formed


between
monosaccharides are
called glycosidic bonds

Maltose is found in
wheat, cornmeal,
barley and several
ancient grains.
Condensation is the
process of linking
monosaccaride with one
another, and water is
released.

Hydrolysis is the
reverse process, adding
of water.

Adding water to the


glycosidic bond, will
break the bond
If galactose +
glucose joined
together it will
form lactose.

Lactose is
naturally found
in milk.
If glucose +
fructose joined
together it will
form sucrose.

Sucrose (table
sugar) formed by
plants and not by
animals.
CLASSIFICATION OF CARBOHYDRATES
Oligosaccarides are compound sugars that contains
three to ten monosaccharide units linked together by
glycosidic linkage.

• A disaccharide can be considered a type of


oligosaccharide

• examples are raffinose and maltotriose, which is made


of three glucose.
when three glucose
linked together it
will form
maltotriose
Raffinose is a trisaccharide
composed of galactose,
glucose, and fructose.

It can be found in beans,


cabbage, brussels sprouts,
broccoli, asparagus, other
vegetables, and whole grains.
CLASSIFICATION OF CARBOHYDRATES
Polysaccharides, also known as glycans, are larger
carbohydrate molecules composed of more than 20
monosaccharides.

• Most carbohydrates found in nature occur as


polysaccarides.

• They can be classified as homopolysaccharides (single


type of monosaccharide) or heteropolysaccharides
(two or more types)
• They can be classified as homopolysaccharides (single
type of monosaccharide) or heteropolysaccharides (two
or more types)
Homopolysaccaride can be unbranched and
branched as well as the Heteropolysaccaride
• Common homopolysaccharides include starch
and glycogen, which serve as energy storage
Starch is a
homopolysaccharide that
serves as a storage form of
monosaccharides,
specifically glucose, in
plants.

It is a major carbohydrate
in the human diet,
commonly found in foods
like bread, cereal, and rice.
• Starch has two forms: amylose (unbranched) and
amylopectin (branched).
Glycogen is a
homopolysaccharide
that serves as the
primary storage form of
glucose in animals,
including humans.

It is similar to starch
but has more frequent
branching (every 8-12
glucose residues
compared to starch's
24-30).
Dextran is a type of
polysaccharide that
serves as a structural
component in bacteria
and yeast.

It is composed of
glucose units linked
together by various types
of glycosidic bonds,
including alpha 1-2,
alpha 1-3, and alpha 1-6
bonds.
The specific arrangement
of these bonds
contributes to the unique
properties of dextran,
making it important in
various biological and
industrial applications.
Cellulose is a homopolysaccharide that serves as a
structural component in plants, making up the plant cell
wall. It consists of long, unbranched chains of beta-glucose
molecules linked together by beta 1-4 glycosidic bonds.
The configuration of these bonds allows cellulose chains to form
hydrogen bonds with each other, resulting in a strong and rigid
structure.

Humans lack the enzymes necessary to digest cellulose, which is


why it passes through our digestive system as dietary fiber.
A. Humans

• Carbohydrates are essential


macronutrients that serve
various functions in the
human body.

• It plays a crucial role in


energy production, structural
support, and overall health.
B. Fish

• Carbohydrates serve multiple vital roles in


fish health and aquaculture practices.

• They provide a cost-effective energy source


that spares protein for growth, enhance feed
stability through binding properties, and
contribute to various metabolic functions
within the fish's body.
THANK YOU FOR
LISTENING!
REFERENCES
[1] https://www.slideshare.net/slideshow/biochemistry-of-
carbohydrates/139603037?fbclid=IwZXh0bgNhZW0CMTEAAR1fFsfqicgP
ajbc95Tk-P7sw_OxGKYI78hGhNvql2Wsdx_C5HKt99zQXZM_aem_JuFb--
t_Tnve68Q6l2dxgw

[2]https://www.youtube.com/watch?v=JxK5rZxbyQY&list=PPSV&t=302
s

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