1. Carbohydrates

2. CARBOHYDRATES
• (glycans) have the following basic composition:
I
(CH2O)n or H - C - OH
I

3. • CARBOHYDRATE is defined as polyhydroxy aldehyde or
ketones subunits.
• It contains aldehyde :
• H-C=O
• And Keto :
• C=O
• These are also called sacchrides.
• It is a group of organic compounds having carbon, oxygen and
hydrogen thus called “Hydrated carbons” .

4. SOURCES:
• Green plants Grains
• Milk Beans
• Fruits Sugar canes

5. TYPES OF CARBOHYDRATES:
 Monosaccharides - simple sugars with multiple OH groups.
Based on number of carbons (3, 4, 5, 6), a monosaccharide is a
triose, tetrose, pentose or hexose.
 Disaccharides - 2 monosaccharides covalently linked.
 Oligosaccharides - a few monosaccharides covalently linked.
 Polysaccharides - polymers consisting of chains of
monosaccharide or disaccharide units.

7. MONOSACCHRIDES:
• These are called “Simple Sugars”, because they can not be
hydrolysed further into simple sugars.
• Their general formula is “Cn H2n On .
• They are white crystalline solids with sweet taste and soluble
in water.
• They are present in various fruits and vegetables.

8. • Chemically these are polyhydroxy aldehyde or ketones.
• These are found naturally from 3 to 7 C-atoms.
• These can be:
• Triose (3C)
• Tetrose (4C)
• Pentose (5C)
• Hexose (6C).

9. Aldoses (e.g., glucose) have an
aldehyde group at one end
Ketoses (e.g., fructose) have a
keto group, usually at C2.
C
C OHH
C HHO
C OHH
C OHH
CH2OH
D-glucose
OH
C HHO
C OHH
C OHH
CH2OH
CH2OH
C O
D-fructose

10. EXAMPLES OF MONOSACCHRIDES:
• GLUCOSE:
• Basic sub-unit of other larger carbohydrate molecules.
• Molecular formula C6H12O6.
• Make ring and linear structure.
• Two types :
• Alpha glucose; having OH group downside of the ring.
• Beta glucose; having OH group upside of the ring.

14. FRUCTOSE:
• Also known as "Fruit Sugar“.
• It is a simple ketonic monosaccharide found in many plants.
• In combined state with Glucose , it gives a Disacchride
“sucrose”.
• Glucose +fructose= sucrose.

15. Structure of fructose:

16. Galactose :
• Also called Milk sugar.
• It is a monosacchride with less sweet in test than glucose.
• In combined state with Glucose it gives a Disacchride
“lactose”.

17. Structure of Galactose

18. Disacchrides :
• A disaccharide is a sugar (a carbohydrate) composed of
two monosaccharides and water molecule is removed.
• These are soluble in water.
• General formula is C12H22O11.
• These are crystalline , less sweet than monossacrides.

20. Polysachrides :
• Polysaccharides are complex carbohydrates, composed of 10
to up to several thousand monosaccharides arranged in chains.
• The most common monosaccharide in polysaccharides
are glucose, fructose, galactose and mannose.

21. • These are tasteless , and sparingly soluble in water.
• These are usually branched and have high molecular weight.
• It can be categorised into:
• Structural polysacchride : includes cellulose and chitin.
• Functional polysacchride : includes glycogen and starch.

22. Starch:
• These are found in white powder as dry state.
• Tasteless and odorless.
• Insoluble in water.
• Made up of the lareg chain of alpha-glucose.
• Generall formula is (C6H10O5)n.

25. • It can be classified into:
• Amylose :
These have unbranched chain of glucose molecule.
Soluble in hot water.
• Amylopectin:
These have branched chain of glucose molecule.
Insoluble in water.

26. H O
OH
H
OHH
OH
CH2OH
H
O H
H
OHH
OH
CH2OH
H
O
HH H O
O
H
OHH
OH
CH2OH
H
H H O
H
OHH
OH
CH2OH
H
OH
HH O
O
H
OHH
OH
CH2OH
H
O
H
1
6
5
4
3
1
2
amylose

27. H O
OH
H
OHH
OH
CH2OH
H
O H
H
OHH
OH
CH2OH
H
O
HH H O
O
H
OHH
OH
CH2
H
H H O
H
OHH
OH
CH2OH
H
OH
HH O
O
H
OHH
OH
CH2OH
H
O
H
O
1 4
6
H O
H
OHH
OH
CH2OH
H
H H O
H
OHH
OH
CH2OH
H
H
O
1
OH
3
4
5
2
amylopectin

28. Functions of starch:
• Dietry function of starch is to convert glucose into energy for
body and brain.
• In plants they store glucose.
• Chemically modified and unmodified starch used for
papermaking.
• Vegetable starch mix into into water used for laundery
purpose.

29. Cellulose:
• It is a polysacchride made up of the linear chain of several
glucose molecules.
• Mainly it consists of beta-glucose.
• It has no taste and no odor.
• Highly insoluble in water.
• Digestable by herbivores.
• Generall formula is (C6H10O5)n.

30. Chemical structure of cellulose:

32. Functions of cellulose:
• Provide shape to plant cell wall.
• Produces lignin which makes the wood of tree so strong.
• Powdered cellulose are used as inactive fillers in drug tablets.
• Used for textile purpose made from cotton and linen.

33. GLYCOGEN:
• It is also called animal starch.
• It is a multibranched polyscchride.
• In dry state ,present in white powder.
• Insoluble in water.
• Found in the form of granules in the cytosol in many cell
types.
• Generall formula is C24H42O21.

34. • Made up of the alpha-glucose molecules,
• Present in liver cells with 8%.
• Present in muscles with 1%,
• In kidney low amount is found.

35. H O
OH
H
OHH
OH
CH2OH
H
O H
H
OHH
OH
CH2OH
H
O
HH H O
O
H
OHH
OH
CH2
H
H H O
H
OHH
OH
CH2OH
H
OH
HH O
O
H
OHH
OH
CH2OH
H
O
H
O
1 4
6
H O
H
OHH
OH
CH2OH
H
H H O
H
OHH
OH
CH2OH
H
H
O
1
OH
3
4
5
2
glycogen

37. Functions of glycogen:
• The main function of glycogen is as a secondary long-term
energy-storage molecule.
• In liver : regulates to maintain blood glucose level.
• In muscles : provide energy to muscles .

38. Chitin :
• A long-chain polymer of an N-acetylglucosamine.
• Chitin is a modified polysaccharide that contains nitrogen; it
is synthesized from units of N-acetyl-D-glucosamine.
• Found in the cell walls of certain fungi and algae.
• Formula = (C8H13O5N)n

40. Functions of chitin:
• It makes the cell wall of fungi and algae.
• Chitin is a good inducer of defense mechanisms in plants.
• It accelerates healing of wood in humans.
• Chemically modified chitin used in food processing and as an
additive to thicken and stablize food.