9.

1 Composition of carbohydrates carbohydrates are reduced to this state before

Carbohydrates are so called because absorption and utilization. They contain 3-6
they contain carbon with hydrogen and carbon atoms and are accordingly termed
oxygen in the same proportion as in water triose, tetrose, pentose or hexose.
(2:1). The general formula is CnH2nOn (i) B
 iose: C2H4O2 (e.g.)Glycolic
9.2 Classification of carbohydrates aldehyde
Carbohydrates are classified according (ii) T
 riose: C3H6O3 (e.g.)Glyceraldehyde
to the number of saccharide (sugar) and Dihydroxyacetone. They occur
groups present. They are broadly classified in plant and animal tissues in small
as simple carbohydrates and complex amounts and are derived from the
carbohydrates. The simple carbohydrates breakdown of glucose.
include monosaccharides(Single sugar) (iii) T
 etroses: C4H8O4 (e.g.) Erythrose,
and disaccharides (Double sugars). Threose
Complex carbohydrates include starch,
(iv) P
 entoses: C5H10O5(e.g.) Arabinose,
glycogen and fibers. The classification of
Xylose, Ribose and Deoxyribose.
carbohydrates is schematically represented
below: (v) Hexoses: C6H12O6 .They are further
sub-divided into 2 groups(i.e)
9.2.1 Simple Carbohydrates Aldoses or sugars containing
A) Monosaccharides aldehyde group(e.g.) Glucose,
They have one saccharide group and
are the simplest form of carbohydrates. All

Carbohydrates

Simple Complex

Monosaccharides Disaccharides Polysaccharides

Glucose Maltose Starches

Fructose Lactose Fibers

Galactose Sucrose Glycogen

Fig 9.1: Classification of carbohydrates
 galactose and mannose as well as b) L
 actose(Milk sugar): It occurs in the
Ketoses or sugars containing ketone milk of mammals. Cow’s milk and
group(e.g.) Fructose. buffalo’s milk contain 4% of lactose,
while human milk contains about 7%
Major monosaccharides
of lactose. Lactose is hydrolysed to
a) Glucose (Dextrose or grape sugar): It
glucose and galactose by the enzyme
serves as the main source of energy
lactase present in the intestinal juice.
in the body. It is abundantly found
in nature. It is found in sweet fruits Hydrolysis
such as grapes, berries, oranges in Lactose Glucose+galactose
vegetables like sweet corn and carrots.
c) M
 altose (Malt sugar): It is found in all
It is less sweet than cane sugar. It is
sprouted and malted products.It is an
the end product in the digestion of
intermediate product formed in the
disaccharides and polysaccharides
process of conversion of starch into
and is the form of carbohydrate
glucose. Maltose is hydrolysed to 2
circulating in the blood.
molecules of glucose by the enzyme
b) Fructose(Levulose or fruit sugar): maltase present in the intestinal juice.
It is much sweeter than cane sugar Sprouted cereals and beer contain
and is found in honey,ripe fruits and large amount of maltose.
some vegetables.It is also a product
of the hydrolysis of sucrose. Hydrolysis
Maltose Glucose+glucose
c) Galactose: It does not occur in the
free state, but occurs as a constituent 9.2.2 Complex Carbohydrates
of lactose present in milk. These are complex compounds with
B) Disaccharides high molecular weights. Their structural
They are formed by the combination formula is (C6H10O5)n , where n>2.They are
of 2 monosaccharides. The disaccharides of formed by a combination of more than 2
nutritional importance are sucrose, maltose molecules of a monosaccharide. Unlike the
and lactose. sugars,which contain 3 monosaccharides –
Glucose, fructose and galactose in different
a)S
 ucrose (Cane sugar, beetsugar, table
combinations, the polysaccharides – Starch
sugar): It occurs in sugarcane (10-
and Glycogen are composed entirely of
12%) and beetroot(12-18%).In the
glucose. They differ from each other only in
intestine, sucrose is broken down into
the nature of the bonds that link the glucose
monosaccharides -glucose and fructose
units together.
by the enzyme sucrase present in the
intestinal juice and then absorbed. 1) S
 tarch : It is a long, straight or
branched chain of hundreds of
Hydrolysis glucose units linked together. The
Sucrose Glucose+fructose important sources of starch are
 cereals and millets(65-85%) and is formed by the condensation
roots and tubers(19-35%). Starch of large number (5000-10000) of
is a polysaccharide formed in glucose molecules.When required
nature by the condensation of large by the body, glycogen is converted to
number (4000-15000) of glucose glucose to give energy.
molecules. It consists of a mixture
9.3 Functions of carbohydrates
of 2 components called amylose and
The functions of carbohydrates in the
amylopectin. It is the storage form of
body are as follows:
carbohydrate in the plant kingdom.
Cooking facilitates the digestion of 1) Energy: The principle function
starch. Boiling causes swelling of the of carbohydrates is to serve as a major
starch granules and rupture of the source of energy for the body. Each gram
cell walls, allowing better digestion. of carbohydrate yields 4kcal of energy
The enzyme amylase present in regardless of its source.They provide an
the salivary and pancreatic juices, economical and quick source of energy.
converts starch into maltose which Excess carbohydrates in the body is stored
is subsequently broken into glucose as glycogen and can be converted to glucose
and absorbed. for energy production when required .
2) D
 extrin : It is not found in direct form 2) Protein Sparing Action: Carbohydrates
in nature. They are polysaccharides exert a protein sparing action. If sufficient
formed by the partial hydrolysis of amounts of carbohydrates are not available in
starch by acids or amylase. They are the diet, the body will convert protein to glucose
composed of large number of glucose in order to supply energy. Hence, in order to
molecules. spare proteins for tissue building and repair,
carbohydrates must be supplied in optimum
3) G
 lycogen: It is made up of chains
amounts in the diet. This is called the protein
of glucose,which are more highly
sparing action of carbohydrates.
branched than starch molecules.It
is the storage form of carbohydrates 3) Fat Metabolism: Adequate supply
in human beings and animals. It of carbohydrates determines the amount
of fat to be metabolized for energy, which
ACTIVITY - 1 in turn affects the formation and disposal
Match the right answer rate of ketones (intermediate products
a) Fruit sugar - Lactose in fat metabolism). In the absence of
b) Grape sugar - Maltose adequate supply of carbohydrates, more
c) Milk - Starch fat is used because of which ketones
d) Malt sugar Storage form of
carbohydrate accumulate in the body and this results in
e) Dextrin - Sucrose a disorder called Ketosis or Acidosis. This
f) Glycogen - Fructose shows that carbohydrates have an anti-
g) Cane sugar - Glucose ketogenic effect which prevents harmful
effect of ketone accumulation in the body. The types and sources of Carbohydrates are
4) Synthesis of Body Substances: given in table 9.1
Carbohydrates aid in the synthesis of non-
essential aminoacids, glycoproteins (which
function as antibodies) and glycolipids
(which form a part of cell membrane in
body tissues especially brain and nervous
system). Lactose encourages the growth of
favourable intestinal bacteria.It has laxative
properties and enhances the absorption of
calcium.
Fig 9.1: Central nervous system(CNS)
5) Detoxification: Glucuronic acid, a
metabolite of glucose serves as a detoxifying
agent. It combines with harmful substances
DO YOU KNOW...?
containing alcohol or phenolic group
converting them to harmless compounds Why do pepole usually faint when they
which are later excreted. Adequate skip breakfast????
hepatic(Liver) glycogen storage enhances
normal liver detoxification ability.
6) Roughage in the Diet: Insoluble
fibres (Cellulose) known as complex
carbohydrates can absorb water and give
bulk to the intestinal contents which aids
in the elimination of waste products by
stimulating peristaltic movements of the
gastrointestinal tract.
7) Central nervous system(CNS): ACTIVITY - 2
Glucose alone can work as a source of energy
Display any 5 foods sources of simple and
for the central nervous system. Prolonged
complex carbohydrates
deprivation of glucose to the CNS may cause
irreversible damage to the brain.

9.4 Food sources of carbohydrates

The important sources of carbohydrates
in the diets of children and adults are cereals,
millets, root, tubers, pulses, sugar and
jaggery, while milk and sugar are important
sources in diets of infants.
Table 9.1 Types and Sources of Carbohydrates
Type of Carbohydrates Food Sources
1.Monosaccharides
Glucose Fruits, honey, corn-syrup.
Fructose Fruits, honey.
Galactose These do not occur in free form in foods.
2.Disaccharides
Sucrose Cane and beet sugar
Lactose Milk and milk products.
Maltose Malt and Cereal products.
3.Polysaccharides Digestible:
Starch and Dextrin Grains, vegetables especially roots& tubers, legumes, Meat
products and sea foods
Glycogen

Indigestible:
Cellulose Stalks and leaves of vegetables, outer coat of seeds
Pectins, Gums Fruits, Plant secretions and seeds.

Fig 9.2: Food sources of Carbohydrates