Lesson 14:

CARBOHYDRATES
ARGIE M. GELIDO, RMT,DTA,MLS(ASCPi)
Objectives
1. Define carbohydrates
2. Classify carbohydrates
3. List the different structures of carbohydrates

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1 What is carbohydrates?
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● The term carbohydrate originally referred to “hydrates of carbon”.
● Carbohydrates are compounds containing C, H, and O.
● These are compounds which are either polyhydroxyaldehydes or
polyhydroxyketone or a compound which yields either or both of these upon
hydrolysis.
● Are a product of photosynthesis
Saccharides – building blocks / fundamental sub-units of carbohydrates

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The classification of carbohydrates is based on four different
properties.
1. The size of the base carbon chain
2. The location of the CO function group
3. The number of sugar units
4.The stereochemistry of the compound

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Storage forms of Carbohydrate:
⬢ Glycogen – storage form of carbohydrate in animal tissue
which is found in liver and muscle.
⬢ Starch – storage form of carbohydrate in plant tissue

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Biological Significance:
⬢ 1.) Carbohydrates are the main source of energy in the form
of ATP
⬢ 2.) Other carbohydrate metabolic products are used in the

synthesis of other types of compounds.

metabolism – process of breaking down into simplest forms
e.g synthesis of fatty acids and amino acids
⬢ 3.) Help in the breakdown of food stuff by acting as catalyst

or promoters of oxidation.
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CLASSIFICATION OF
CARBOHYDRATES:
⬢ a. Simple sugars / monosaccharide
⬢ b. Oligosaccharides
⬢ c. Polysaccharides

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A. SIMPLE
SUGARS/MONOSACCHARIDES
A. SIMPLE
SUGARS/MONOSACCHARIDES
⬢ these are CHO’s that cannot be hydrolyzed to simplest forms.
It has single polyhydroxy aldehyde or ketone unit with general
formula CnH2nOn.

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I. According to functional group
present
⬢ 1. Aldose – presence of an aldehyde group
⬢ 2. Ketose – presence of a ketone group

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II. Based on the no. of C-atoms in
the molecule
⬢ a. Triose – (C3H6O3) – not found free in nature but as
products of carbohydrates metabolism.
simplest monosaccharide
o glyceraldehydes or glycerose (Aldose)
o dihydroxyacetone (ketose)
⬢ b. Tetroses – 4-C monosaccharide - (C4H8O4)

o Erythrose – (aldose)
o Threose – (aldose)
o Erythrulose – (ketose) 13
⬢ c. Pentoses – 5-C monosaccharide
o Ribose: constituent of RNA
o Arabinose: present in cherries and seen in glycoproteins
of the body.
o Xylose: is seen in proteoglycans
o Lyxose: occurs only rarely in nature, as a component of
bacterial glycolipids
o Xylulose: is an intermediate in uronic acid pathway
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⬢ d. Hexoses – 6-C monosaccharide
- are the most important monosaccharides found in plants.
- they are the first detectable sugars in plant
- glucose and fructose – occur in free state in plants, sweet
fruits, honey and inverted sugar
(came from the hydrolysis of sucrose yielding equimolar
quantities of glucose and fructose)

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o Glucose: most abundant o Allose
monosaccharide in nature. o Altrose
3 epimers of glucose. (Epimers: differ from o Mannose
each other only at a single carbon atom) o Gulose
▪ Mannose: 2nd carbon o Idose
▪ Galactose: 4th carbon o Galactose
▪ Idose: 5th carbon o Talose
o Fructose (ketohexose)

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⬢ e. Heptoses – 7- C sugar form a vital importance in the
glucose metabolism of animals and in the photosynthesis
process of plants

⬢ f. Octose – 8 – carbon sugar isolated from avocado pulp - D

– glycerol – D – manno octulose

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B. OLIGOSACCHARIDES
Disaccharides
Disaccharides (C12H22O11) (considered as the most abundant
oligosaccharide)
⬢ 1.) Reducing disaccharides – those which contain a free

aldehyde or ketone group

a. Lactose
b. Maltose
c. Cellobiose

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Test for Reducing Sugar:
⬢ 1. Barfoed’s test brick red ppt.
⬢ 2. Benedict’s test brick red ppt.
⬢ 3. Nylander’s test black ppt.
⬢ 4. Fehling’s test brick red ppt.

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⬢ ❖ Fehling’s Test – basis of clinical
determination of glucose in blood or urine

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Benedict’s test

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* BENEDICT'S REAGENT -
CONSTITUENTS "3C's"
● C- Copper Sulphate (provides cuprous ions)
● C- Citrate (Sodium Citrate) ( stabilizes reagent )
● C- Carbonate (Na Carbonate) (provides alkaline medium for
benedicts reaction)

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Detection of Reducing Sugar in:
⬢ 1. Fischer Formula – free aldehyde or ketone
group in the structure
⬢ 2. Haworth Structure – presence of an OH
group at C1 (aldose) or C2 (ketose)

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Non- reducing sugars:
o are those whose aldehyde groups are involved
in the linkage.
o no free aldehyde or ketone group

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Disaccharide/s
⬢ Sucrose
o a.k.a table sugar, cane sugar, saccharose, beet sugar
o most widely distributed in nature
o obtained commercially from sugar cane and sugar beets
o α-D glucose + β-D fructose
o connected by alpha 1-2 glycosidic linkage.
* Honey contains invert sugar. Invert sugar is sweeter than
sucrose.
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Trisaccharide/s
⬢ Trisaccharide/s – C18H32O16 Raffinose
o forms in sugar beets
o made up of glucose, fructose and galactose.

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Tetrasaccharide/s
⬢ yield for monosaccharide molecules on
hydrolysis
⬢ Stachyose – fructose + glucose + 2 molecules
of galactose

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C.) POLYSACCHARIDES
POLYSACCHARIDES
⬢ carbohydrates which on hydrolysis will yield several
monosaccharides units.

⬢ - more than 10 saccharides

⬢ - more complex, high ocular weight

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Cellulose
⬢ most abundant organic compound making up about 50% or
more of the carbon vegetation
● the purest source is cotton
● serves as roughage for the evacuation of the bowel
● has D-glucose residues in 1-4 linkage and is not hydrolyzed
neither a or b amylase and not digested by vertebrates except by
ruminant animals, in which cellulase secreted by bacteria,
fragments cellulose into D-glucose
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⬢ Pentosans – ( C5H8O4 )n – x H2O – long chain of pentose units
1. Xylans – found in wood, straw, rice bran and corn cobs
2. Arabans – found in gum Arabic, mucilage and fruit juices.
⬢ Hexosans – ( C6H10O3 )n – x H2O
1. Glucosan – starch yielding glucose
2. Agar agar

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Dextran
⬢ Polysaccharide produced by certain microorganisms when
grown on sugar media
● Made up of units of D-glucose molecule having glycosidic
linkages
● Synthesized by Leuconostoc dextranicum
● Used as blood extender due to its high viscosity, osmotic
pressure, low disintegration and utilization

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⬢ Hexopentosans
1. Pectins
● Colloidal carbohydrates
● Responsible for jellying properties of fruits
● Commercially prepared from apples and lemons
● On hydrolysis it yields arabinose, galactose, acetic acid,
methyl alcohol and galacturonic acid

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Thank you

A.GELIDO

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