BIOMOLECULES a periniTION — Living systems are made up of various | complex macromolecules like carbohydrates, | * proteins , nucleic acids, lipids ete which ave | Called Biomolecules - These biomolecules interact with each other and constitute | Abe molecular logic of ‘life processes. | CARBOHYDRATES Chemically, the carbohydrates ‘may be defined as opHically active polyhydvoxy aldehydes or Ketones or the compounds TN which produces such units on hydrolysis a 4 —C-— OH ex- n- C=O 87 c=0 ae cieodl \ \ Hho-c—H Hot | H—C—OH | sarge ae a-¢ H—¢—OH \ \ H—C—7 OH aay ar 4 : H fructose glucose CLASSIFICATION OF CARBOHYDRATES 2- i: lysis, carbohydra. A) On the basis of behaviour of hydrolysis, Vy ~tes ore a divided into the following three Groups ¢ - G) MonosaccHARIDE — A carbohydrate that cannot be hyavolysed further bo give simpler units of polyhydroxy aldehydes or ketones is Called a monosaccharide. ex- glucose, fructose, ribose etc: Gi) OLigosaccHARIDES — Carbohydrates that yield two to ten monosaccharide units on hydrolysis are called Oligosaccharides . They are further classified as a | fa at wees Scanned with CamScannerae trisacchavides } tetrasaccharides etc. dependi aligeechertes eee of monosaccharide units they produced “on hydrolysis . . : ~ ex- sucrose Chich on hydrolysis gives one molecule” Of glucose and fructose). ' Maltos e \atbase Cahich on hydrolysis By molecules of glucose) gives oan tod GiD PovysaccHaribe ~ carbohydrates sshich yield a large “umber of monosaccharide units on hydeolysis are called Poly sacchavides . <= Starch; Cellulose, glycogen etc: Polysaccharides ave not sweet in taste, hence they are also called Ton - sugars , Repucing AND Non - REDUCING Sugar All these carbohydrates uohich reduces Fehling's Solution and Toller's reagent are veferred to as veducin Sugar. All monosaccharides Whether aldose or ‘etose are reducing Sugars. Cin disaccharides, if the heducin plarides » ie aldehyde ov ke ended, these are non-Yeducing sugar. f On the other hand, Sugars i @hich these Us netiona/ groups are free are cal) ex - groups of mono sace tonic groups ate led Yeduclng sugar maltose and lactose . ee T. Monosaccharibe Giecose + Method Of Preparation — ha From sucrose’ (cane Sugar) — when sucrose fs botled ‘with ditta oy 1,50, in. alecholic Solution , glucose and fructos. are obtained in equal amounts SiaH220), + ho it ~ Es htt, Gp Suctose Glucose Frue| Scanned with CamScanner2. From Starch +. Commercially glucose is obtained by hydrolysis of starch by beiling it with Ail. tS, at 393% under Pressure. Structure OF Giucose ) The molecilar formula of glucose was found to be CeHli2Q6: i rt ii ~hexang 2) On prolonged heating with HL, it forms n ne, suggesting Yhak all’ dhe six Acetylation of glucose with acetic anhydride gives glucose” Pentaacetate which confirms the presence of five —Ol Groups: Since it exists as a ctable compound , five — -OH groups should be attached +o different carb atoms - Scanned with CamScannerHe? n— Gren é : no-go eye | Leet +8 so | noon cH ¢ H—-¢— Ceetic® 4 on ‘amnydride) | H H-C=O | 1 8 | H—¢—0-C~CHs W ct -¢-o—C- H 45 i ° mee o-E-CHy 5 ripe bag Ben, ° ul H—-C-O— oS 7 ots H Glucose pentaacetate on oxidation with nite acid, glucose 28 voell as both yield a dicarboxylic acid called giuconic acid ‘aA. This indicates he presence > Zaccharic acl one. primay alcoholic g7OuP Corn) in glucose H-C =o Coon ae —oH ao gnok woe CHNO3, HOT CH i | H mnerren yoeoc7on | \ _-e—oHn Bo i a—omen _on- Roe cooH H ae j glucose ~Sacchavie acid ebon Goon \ — D- OD Pructofuranose X= D~C)-Pructo fura, —nose Dis acchaRIDES Those carbohydrates which on hydrolyais with dilute | acid or enzymes yield +tW0o molecules of either the Same or different monosaccharides are called disaccharide. 1) SUCROSE .~ Sucrose on hydrolysis gives equimolar mixture of D-C=glucose and D-C) - fructose. Cia Haz H2O ——> CeHigiQ, + < Had, D-C9-Glucose D=e)~ eae These +00 monosaccharides are held together b a glycosidic linkage between Ct of: x- glucose and C2 of B--fruckose . Since the Fedueing Groups of glucose and fructose are invelved m, glycosidic bond formation, sucrose fs a Non- ve ducing sugar. Invert Sugar / INVERSION OF SuGAR Sucrose is dextrovotatory but after hydrolysis gives dextrorotatory glucose and laevorotator, fructose » Sine the laevorotation of fructose | (- 92:42) is more than dextroretation of glucose \ (+52-5%, the mixture is laevorodatory » Thus hydrolysis | of sucrose Srings about a change fn the sign of rotation from dextyo Ct) to “laevoG) and the, product 18 Knovon as Invert Sugar Scanned with CamScannerFo Structure Of Sucrose 5 HOH oO HOt > 9 r ‘ H a + + M 7 j nA no \ft ou iO} CHOW ia u-- poh 4 H ou (-2- O -Puuctose -D~C1)~ Glucopyranase | CHOW 5 5 ° 4 im y HOC Lo h *Kon 4) op neg! HO 3 ZI 3 2) CHL HH OH on of 20H J ' Glycosidic linkage. Structure of Suerase GLycosipic Linkage - In case of disaccharides or Polysaccharides , the monosaccharides units are held together by. an oxide linkage formed by -the loss of water molecule, Such a linkage between +20 monosaccharide units through O-atom is Called glycosidic linkage. 2. MALTOsE-_ > Maltese is compased of two -D-glucoke units in which C1 of one glucose (I) Is linked to C4 of amother glucase unit (a) by a GY Cosidie linkage - The free aldehyde Group can be | Produced ak C1 of second glucose in solution and it Shows reducing. properties. So jt fs a Yeducing. Sugar, ’rr &- D-H —Glucopyranosee | H HL %- D-G)~qlucopyranose CHOW % CHOW K ON nH Hon KO. on 4 on Stoucture, of Maltose 3. Lactose - It ie more commonly known ae milk Sugar since this disaccharide is found in milk. 1d P-d- glucose D-galactose” 4 g Tt composed of e- c-1 | held together by giyeosidic “ineage abled of Prd-galacose and (2 PHOT duced at C4 of aldehyde group can ie h s pignege vind it howe reducing preperly. ‘econ. CHOH O, on » 4) at 4 On = Diglucose & D- galactose eC ‘Cron NEY 7 Scanned with CamScannerPOLYSACCHARIDES ides contains a large number of monosaccharid, carat dic linkage - mere Joined together by glycos? & sami mon encountered cavbohy s are the most com Wet alare and mainly acts 2s food Storage or Structural material. | 1. Starch — Starch is the main storage polysaccharide of. plant | It is a polymer of x- glucose and | Consist of +100 Components — Amylose and Amylopectin. ——_Atylese dL. Amylopectin. @ Amylose is water soluble WD Amylopectin fs component ewshich Constitutes water insoluble and about 15-207, 6f starch. constitutes about 80-857 of Starch. | Gi. Chemically, amylose is a | Gi) Th is a branched long unbranched chain eith chain polymer of 200 ~ 1000 O-D-G)~ glucose X-D-glucose units units helds by Ci-c4 in which chain fs formed by c1-c4 Aycosidie ‘linkage tohereas branching Oceurs by C4-Cé glycosidic linkage. Glycosidie. links ee. 1 ra 2. Ceiulose = Cellulase occurs exclusively tn plants + and it is the most abundant organic substance | in plank Kingdom. Tt is predominant constituent of cell. wall of plant cell. Zt is a straight chain polysaccharide unit composed of Q-d~ glucose Units which are Joined by glycosidic linkage between C1 of one glucose unit and C4 of next glucose unit. © Scanned with CamScanneree GLYCOGEN - The Carbohydrates are stored fn animal bedy as glycogen: Tt Is alse known as animal Starch because fs structure is similar to amylopectin and is yverther more highly branched. (tt is present in liver, scles sin) when he body needs glucose, engymes break the glycogen down to glucose Scanned with CamScanner