Carbohydrates are the major source of energy in our body.

These are simple

sugar, starch sugar and cellulose. All carbohydrates contain carbon hydrogen and
oxygen.
Carbohydrates are classified as monosaccharide, disaccharide, and
polysaccharide according to the number of monosaccharides linked together to
form a molecule.
Monosaccharide, “mono” means one and saccharides also known as
carbohydrates. They often called simple sugar that cannot be hydrolyzed to simple
sugar. It is white solid at room temperature and very soluble in water. Glucose
(C6H12O6) is the most important of the monosaccharides It is found in the free state
in the plant and animal tissue. It is the major carbohydrates of the body and it is
carried by the bloodstream to all parts of the body. It is sometimes known as blood
sugar because it is most abundant carbohydrates in the blood found in urine of
those who have diabetes mellitus (sugar diabetes). Some examples include, honey,
dried fruits such as apples, dates and sultanas. Canned fruits such as pineapple,
strawberry and plum, fresh fruits including grapes, apples, pear, kiwi & banana.
Disaccharides are carbohydrates that yield two monosaccharide molecules
upon hydrolysis. The three disaccharides that are separately important from the
biological point of view are sucrose, lactose, and maltose. This provides quick
source of energy, because they’re only made up of two sugar molecules, they’re
easily broken down by enzymes in your digestive system into their
monosaccharides and then absorbed into their bloodstream Some examples
include, sugar cane and sugar beet, table sugar, manufactured foods, such as
cakes, cookies, and dark chocolate, sweet root vegetables such as beetroot and
carrots.
Sucrose (C12H12O11), glucose + fructose -commonly known as table sugar in
the free state throughout the plant kingdom. Good sources of sucrose are sugar
cane, sugar beets, maple syrup and sorghum.
Lactose (C12H12O11), glucose + galactose-or milk sugar is found in nature
mainly in the milk of mammals. Human milk contains about 6.7% lactose and
cow’s milk contains about 4.5% of the same.
Maltose, glucose + glucose-is found much less commonly in nature than
either sucrose or lactose. It is found in sprouting grains.
Polysaccharides are also called complex carbohydrates and can be
hydrolyzed into many monosaccharide units’, examples, vegetables, fruit, nuts,
cereal bran. Three of the most important polysaccharides are starch, cellulose and
glycogen.
Starch is a polymer of glucose. It is found mainly in the seeds, roots and
tubes of plants. The chief sources of starch are corn, potatoes, rice, and cassava
whose uses are for foods.
Cellulose, like starch, is also a polymer of glucose. It differs from starch in a
way the cyclic glucose unit are linked together to form chains. It is the chief
structural components of plants and woods. Cotton fibers are almost pure
cellulose. After removal of moisture, these fibers consist of about 50% cellulose. It
is also used for making rayon fibers, photographic fil and cellophane. It is an
important source of bulk in the diet.
Glycogen is the reserve carbohydrates of the animal kingdom and it is often
called animal starch. It is formed in the body by polymerization of glucose and
stored, especially, in the liver and muscle tissue. When the body needs it,
glycogen is converted back to glucose, which is ultimately
oxidized to carbon dioxide and water with the release of energy. The energy is used
by the body for maintenance, growth, and other normal functions.
Watch the video in your video lesson 7. Observe the testing of sugar content
among some samples using the Benedict Solutions. What can you infer?
https://www.youtube.com/watch?v=J7glsbXAmdU
Some health-conscious individual is very particular of what we call a high
and low carb (carbohydrate) intake. Do we really need to consider this low and
high carb intake in our health habit? Studies typically describe carbohydrate intake
as a percentage of energy, instead of an amount in grams. There is no agreed
definition of what constitutes low or high-carb intake – but above 45% of total
energy intake is generally considered high, and below 26% is low (The Conversion
Academic Rigor, Journalistic Flair, September 13, 2018). The low-carb group
sometimes gets better results due to higher protein intake, examples lean meat,
vegetable, nuts and seeds and some fruits. The logical conclusion from these
studies is that we should think more about overall diet rather than single
macronutrients, on the other hand, either diet can outperform the other if you eat
less—groundbreaking,
we know.
.

ACTIVITIES
Let us check your understanding, by performing the three sets of activities.

ACTIVITY 1: HOW SWEET ARE YOU?

Sugars are an important source of energy with glucose being the

most important for the body. The brain requires around 130 grams
of sugar (glucose) per day to keep functioning. How sweet are the sugars? Refer to
the table below of the relative sweetness of sugars and sugar substitutes based on
fructose =100.
Match column A with its corresponding percentage relative sweetness in
Column B.
 COLUMN A COLUMN B

1. Fructose a. 58
2. Sucrose b. 100
3. Glucose c. 19
4. Maltose d. 43
5. Lactose e. 9.2

ACTIVITY 2: WHICH DOESN’T BELONG TO THE GROUP?

Encircle the word that does not belong to the group. Reason out.

Reason

carbohydrates lipids proteins vitamins

glucose maltose galactose fructose

sucrose starch lactose maltose

glycogen starch lactose cellulose

monosaccharides disaccharides polysaccharides carbohydrates

Fill in the graphic organizer. Choose your answers from the box below.

ACTIVITY 3: MOLECULES OF LIFE

Carbohydrates Monosaccharides Disaccharides

Polysaccharides Glucose Fructose
Galactose Sucrose Cellulose
Maltose Lactose Glycogen
Starch

VALUING
Do what is directed.
1. Have you experienced not eating for a day or two? What happened? Why do we
have to eat? Reason out.
2. If you have not brushed your teeth in a while you might notice some yellow
plaque started to build up. Part of the plaque consist of dextran, a polysaccharide
that bacteria use to store energy. Where do the bacteria get these monosaccharides
to create these polysaccharides? Choose the best answer.

A. They synthesize from the sunlight.

B. They create them from their genetic code.
C. They collect them from the leftover food you eat.
D. They collect them from the saliva and leftover food.