carbohydrates.siam (ppt file)

Presentation

ON

carbohydrates

1.Definition of carbohydrate

2.Source of carbohydrates

3.Function of carbohydrates

4.Classification of carbohydrates

5.Importance of carbohydrates

Carbohydrates are sugars that break down inside the body to create

glucose

Carbohydrates are polyhydroxy aldehyde, ketone and their derivatives.

They are composed of carbon ,hydrogen and oxygen.

Carbohydrate

RICE TOMATO POTATO PINEAPPLE

MILK CARROT BANANA PEANUT

Some SOURCE OF CARBOHYDARTES

1.Buliding, Repairing And Maintaining Body Tissue.

2.For fat to be metabolized property, carbohydrates

must be present.

3.Necessary for the regulation of nerve tissue.

4.Encourage the growth of health bacteria in the

intestines for digestion.

5.Helps prevent constipation and lowers the risk for

certain diseases such as cancer, heart disease and

diabetes.

The carbohydrates are divided into three major classes depending

upon whether or not they undergo hydrolysis.

1.Monosaccharide

2.Oligosaccharide

3.Polysaccharide

Classification of carbohydrates

1.Monosaccharides

Monosaccharides are polyhydroxy aldehydes or

polyhydroxy ketones which cannot be decomposed by hydrolysis.

Classification Of Monosaccharaides

Monosaccharide are classified according to three different

characteristics

- the placement of its carbonyl group

- the number of carbon atoms it contains

- its chiral handedness

Number of carbon atom

Sugar class Example

3 Triose Glyceraldehydes

4 Tetrose Erythrose

5 Pentose Ribose

6 Hexose Glucose

Hemiacetal And Hemiketal Formation

An aldehyde can react with an alcohol to from a Hemiacetal

A ketone can react with an alcohol to from a Hemiketal.

2.Oligosaccharides

1.Oligosaccharides are important group of

polymeric carbohydrates that are found in all

living system.

2.They have 2-9 number of carbon

monosaccharides molecules on hydrolysis.

Classification Of Oligosaccharides

1.Disaccharides

2.Trisaccharides

DISACCHARIDE(Double Sugar)

Pairs of the monosaccharides

-Glucose is always present

-2nd of the pair could be fructose, galactose

oranother glucose

-Taken apart by hydrolysis

-Put together by condensation

Examples:

maltose, sucrose, lactose

TRISACCHARIDES

▪Trisaccharides are oligosaccharides

▪Composed of three monosaccharides

with two glycosidic bonds connecting

them.

▪Similar to the disaccharides, each

glycosidic bond can be formed between

any hydroxyl group on the component

monosaccharides.

Polysaccharide▪ Polysaccharides are polymers containing many

monosaccharides linked by glycosidic bonds. Like

disaccharides, polysaccharides are formed by

condensation reactions.

▪ Polysaccharides are mainly used as an energy store

and as structural components of cells.

▪ The major polysaccharides are starch and cellulose

in plants, and glycogen in animals.

Importance Of Carbohydrates

1.Provide major source of energy

2.Protein sparing action.

3.Breakdown of fatty acids and preventing ketosis.

4.Flavor and Sweeteners

5.Dietary fiber (Cellulose)

6.Serve also as stored forms of energy as glycogen in liver and

muscles

7.Protection of bacterial cells as bacterial cell wall

polysaccharides,

made up of muerin

8.Stabilization of protein structures as in the case of glycoprotein