Structures and

Functions of
Biomolecules:

CARBOHYDRATES
Hook:
What are BIOMOLECULES?

• any of numerous substances that are

produced by cells and living
organisms
• The four major types of biomolecules
are carbohydrates, lipids, nucleic
acids, and proteins.
CARBOHYDRATES
• a group of naturally occurring carbonyl
compounds (aldehydes or ketones) that also
contain several hydroxyl groups
• may also include their derivatives which
produce such compounds on hydrolysis -
(breaking down of water molecules)
• most abundant organic molecules in nature and
also referred to as “saccharides” (natural
“sugars”)
• soluble in water
FUNCTIONS
• Providing energy and regulation of blood
glucose
• Sparing the use of proteins for energy
• Breakdown of fatty acids and preventing ketosis
(a metabolic state in which there's a high concentration of ketones
in the blood)

• When the body does not have enough glucose

for energy, it burns stored fats instead.
COMPONENT
• Carbohydrate is consists of carbon, hydrogen
and oxygen molecules
• Monosaccharides (simple sugars)- building
blocks of carbohydrates
Monosaccharides
• mono (one/1) +saccharides (sugars)
a. Glucose - most abundant in nature; “dextrose”
• supplies food in plants; product of photosynthesis
• supplies energy to body cells; fuel used by brain
• mild sweet
b. Fructose - naturally occurs in fruits and
vegetables
• sweetest
c. Galactose - chemically bonded to glucose to
form lactose
• primarily sugar in milk and dairy products
Disaccharides
• di (two/2 monosaccharides) +saccharides (sugars)
a. Sucrose - glucose + fructose; “table sugar”
• purified from beets or sugar cane
b. Lactose - glucose + galactose; “milk sugar”
• found in the milk of most mammals
c. Maltose - glucose + glucose; “malt sugar”
• formed when long molecules of starch break down
Polysaccharides
• long chains of monosaccharides
a. Starch - stored energy in plants during growth
and development
• Amylose - long, unbranched chain of glucose
molecules; ex. wheat flour
• Amylopectin- branched chain of glucose; ex. cornstarch
• Resistant starch - not digested (legumes, white beans)
Polysaccharides
b. Glycogen - readily mobilized store of glucose;
“animal starch”
• stored in skeletal muscle and the liver
• in muscle cells, it provides supply of glucose for its
own cell
• liver cells use glycogen to regulate blood glucose
levels (200-500 g)
c. Fiber
d.Cellulose - glucose + glucose; “malt sugar”
• formed when long molecules of starch break down
Polysaccharides
c. Fiber - a type of carbohydrate that the body
can't digest; cannot be broken down into sugar
molecules, and instead it passes through the
body undigested
• Dietary Fiber - carbohydrates and lignins that are
naturally in plants and nondigestible
• Functional Fiber- extracted plant pectins, gums and
resistant starch
d.Cellulose - glucose units linked by beta bonds;
nondigestible
• component of dietary fiber
Blood Glucose Regulation
Diabetes mellitus (Diabetes)
• a metabolic disease that causes high blood sugar
• the body either doesn’t make enough insulin or can’t
effectively use the insulin it does make
Hyperglycemia &
Hypoglycemia
• Hyperglycemia occurs when blood sugar levels are too high.
• Hypoglycemia sets in when blood sugar levels are too low.
Glucometers
• measures how much sugar is in the blood sample.
• Normal blood glucose level (while fasting) range within 70 to
99 mg/dL (3.9 to 5.5 mmol/L)