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Biological Macr-Wps Office

Biological macromolecules are large cellular components that are responsible for essential functions for growth and survival. There are three main types of carbohydrates: monosaccharides like glucose and fructose, disaccharides formed from two monosaccharides like sucrose and lactose, and polysaccharides consisting of long chains of monosaccharides such as starch, glycogen, and fiber. Carbohydrates serve important functions like energy storage and structural support.

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23 views41 pages

Biological Macr-Wps Office

Biological macromolecules are large cellular components that are responsible for essential functions for growth and survival. There are three main types of carbohydrates: monosaccharides like glucose and fructose, disaccharides formed from two monosaccharides like sucrose and lactose, and polysaccharides consisting of long chains of monosaccharides such as starch, glycogen, and fiber. Carbohydrates serve important functions like energy storage and structural support.

Uploaded by

RYAN JAY PASTOR
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BIOLOGICAL MACROMULECULES

Biological macromolecules are


large cellular components
abundantly obtained naturally and
are responsible for varieties of
essential functions for the growth
and survival of living organisms
Click to add text.
Carbohydrates are, in fact, an essential part of our diet;
grains, fruits, and vegetables are all natural sources of
carbohydrates.

Carbohydrates comprise sugar molecules called


saccharides. These molecules contain carbon, hydrogen,
and oxygen.
All carbohydrates are made up of units of sugar (also called saccharide
units). Carbohydrates that contain only one sugar unit (monosaccharides) or
two sugar units (disaccharides) are referred to as simple sugars. Simple
sugars are sweet in taste and are broken down quickly in the body to
release energy.
CONTENT
3 TYPES of CARBOHYDRATES
MONOSACCHARIDES
•Monosaccharides (mono- = “one”;
sacchar- = “sweet”) are simple
sugars, the most common of which
is glucose.
• Glucose, also called dextrose, is the
predominant sugar in our blood. When
we speak of blood sugar levels we are
really talking about blood glucose levels.
We get glucose primarily from the
digestion of disaccharides and
polysaccharides.
• Galactose is found in milk (and dairy
products made from milk), but it's almost
always linked to glucose to form a
disaccharide (more on that in a minute).
We rarely find it in our food supply in
monosaccharide form.
• Fructose is special because it is the
sweetest carbohydrate. Plants make a
lot of fructose as a way of attracting
insects and animals, which help plants
to reproduce.
DISACCHARIDES
•Disaccharides (Di = 2,
saccharide = sugar) are formed
when two monosaccharide
molecues are linked together.
•Maltose is made of two glucose
molecules bonded together. It
doesn't occur naturally in any
appreciable amount in foods, with
one exception: sprouted grains
•Sucrose is made of a glucose
molecule bonded to a fructose
molecule. It's made by plants for the
same reason as fructose -- to attract
animals to eat it and thereby spread
the seeds.
• Lactose is made of a glucose molecule
bonded to a galactose molecule. It is
sometimes called "milk sugar" as it is found in
dairy products like milk, yogurt, and cheese.
These are the only animal foods that have
significant amounts of carbohydrate. Most of
our carbohydrates come from plant foods.
POLYSACCHARIDES
•Polysaccharides are long chains of
monosaccharide subunits linked
together through dehydration
synthesis reactions. These chains
may number from as few as three
subunits to thousands.
•The polysaccharides are
what we refer to as
complex carbohydrates
•Starch, which is the main energy
reserve in root vegetables such
as onions, carrots, potatoes, and
whole grains.
•Starch is made up of long
chains of glucose. If these
chains are straight, they're
called amylose; if they're
branched, they're called
amylopectin.
• Glycogen is structurally similar to
amylopectin, but it's the storage form of
carbohydrate in animals, humans
included. It's made up of highly
branched chains of glucose, and it's
stored in the liver and skeletal muscle
• Fiber includes carbohydrates and other
structural substances in plants that are
indigestible to human enzymes. Fiber is
made by plants to provide protection and
structural support. Think about thick stems
that help a plant stand upright, tough seed
husks, and fruit skin that protect what's
growing inside. These are full of fiber.
General function of Carbohydrates
• Glycogen is the storage form of glucose in
humans and other vertebrates and is made
up of monomers of glucose. Glycogen is the
animal equivalent of starch and is a highly
branched molecule usually stored in liver and
muscle cells. Whenever blood glucose levels
decrease, glycogen is broken down to release
glucose in a process known as
•Glycogen: It is a chemical
that is made up of a long
chain. Animals and fungus
contain it.

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