Republic of the Philippines

TARLACSTATEUNIVERSITY
COLLEGE OF SCIENCE
DEPARTMENT OF NURSING
Lucinda Campus, Brgy. Binauganan, Tarlac City Philippines
Tel.no.: 4931865 Fax: (045) 982-0110 website: www.tsu.edu.ph
Accredited Level 3 status by the Accrediting Agency of Chartered Colleges and Universities in the Philippines, Inc. (AACCUP)

Name: Reynaldo Manalo

Section: BSN 2A

Types of Carbohydrates

1. Monosaccharides

 Also called simple sugars, are the simplest forms of sugar and the most basic units from
which all carbohydrates are built. They are usually colorless, water-soluble, and
crystalline solids. Contrary to their name, only some monosaccharides have a sweet
taste.

 Origin: Formaldehyde, alumina, and two naturally occurring aluminosilicates,

kaolinite and illite, were refluxed with an aqueous solution of formaldehyde.
Formaldehyde was converted to monosaccharides. This provides the basis for a
model for the primordial origin of monosaccharides.

2. Polysaccharides

 Polysaccharides, or polycarbohydrates, are the most abundant carbohydrates found in

food. They are long-chain polymeric carbohydrates composed of monosaccharide units
bound together by glycosidic linkages. This carbohydrate can react with water using
amylase enzymes as a catalyst, which produces constituent sugars.
 Polysaccharides are complex carbohydrates formed by the polymerization of a large
number of monomers.

 Origin: Polysaccharides are the most abundant naturally occurring macromolecular

polymers which are obtained from renewable sources such as algae, plants, and
microorganisms such as fungi and bacteria.

3. Disaccharides

 A disaccharide is a sugar formed when two monosaccharides are joined by glycosidic

linkage. Like monosaccharides, disaccharides are simple sugars soluble in water.

 Origin: Disaccharides are formed through dehydration reactions in which a total of

one water molecule is removed from the two monosaccharides.
 4. Oligosaccharides

 An oligosaccharide is a saccharide polymer containing a small number of

monosaccharides. Oligosaccharides can have many functions including cell recognition
and cell adhesion.

 Origin: Oligosaccharides are a component of fiber from plant tissue. FOS and inulin
are present in Jerusalem artichoke, burdock, chicory, leeks, onions, and asparagus.
Inulin is a significant part of the daily diet of most of the world's population.

5. Nucleotides

 A nucleotide is the basic building block of nucleic acids (RNA and DNA). A nucleotide
consists of a sugar molecule (either ribose in RNA or deoxyribose in DNA) attached to a
phosphate group and a nitrogen-containing base.

 Origin: The nucleotides of RNA appear to be products of evolution. Experimental

studies are showing that plausible proto-nucleotides can be formed in simulated
early Earth environments. In turn, these results help to clarify the prebiotic processes
that give rise to nucleotides.

TYPES OF PROTEINS

1. Antibodies

 Antibodies are specialized proteins that defend the body against antigens or foreign
invaders. Their ability to travel through the bloodstream enables them to be utilized
by the immune system to identify and defend against bacteria, viruses, and other
foreign intruders in blood. One way antibodies counteract antigens is by
immobilizing them so that they can be destroyed by white blood cells.

 Example: The body has five different types of antibodies, also known as
immunoglobulins. IgA, IgD, IgG, IgE, and IgM are different immunoglobulin isotypes.
Immunoglobin A (IgA) is found in mucosal tissue and is the front-line defense against
infection. IgA binds to pathogens to tag them for destruction from other antibodies.

2. Enzymes

 All enzymes identified thus far are proteins.

 Example: Lipase is a family of enzymes that catalyzes the hydrolysis of fats. Some
lipases display a broad substrate scope including esters of cholesterol,
phospholipids, and of lipid-soluble vitamins, and sphingomyelinases; however, these
are usually treated separately from "conventional" lipases.

3. Hormonal Proteins

 Hormonal proteins are messenger proteins that help coordinate certain bodily
functions.

 Example: Insulin, glucagon, thyrocalcitonin, pituitary hormones, and hypothalamic

hormones are examples of protein hormones.
 4. Structural Proteins

 A large group of structural proteins maintains and protects the structure of the
animal body.

 Example: Keratins are found in hair, quills, feathers, horns, and beaks. Collagens
and elastin are found in connective tissues such as tendons and ligaments. Collagen
is recognized as the most abundant mammalian protein.

5. Storage Proteins
 Storage proteins serve as reserves of metal ions and amino acids, which can be
mobilized and utilized for the maintenance and growth of organisms. They are
particularly prevalent in plant seeds, egg whites, and milk. Perhaps the most thoroughly
studied storage protein is ferritin, which stores iron.

 Example: Ferritin is an example of a storage protein that stores iron. Iron is a

component of heme, which is contained in the transport protein, hemoglobin and in
cytochromes.

6. Transport Proteins

 A transport protein (variously referred to as a transmembrane pump, transporter, escort

protein, acid transport protein, cation transport protein, or anion transport protein) is a
protein that serves the function of moving other materials within an organism.

 Example: Channel proteins, voltage-gated ion channels, aquaporins, carrier

proteins, sodium-potassium pumps, GLUT1, proton pump, calcium ATPase, and so
on are examples of such proteins.

TYPES OF FATS

1. Monounsaturated Fats

 Monounsaturated fats (also known as monounsaturated fatty acids or MUFAs) are fatty
acids that have one double bond in the fatty acid chain with all of the
remainder carbon atoms being single-bonded. By contrast, polyunsaturated fatty
acids (PUFAs) have more than one double bond.

 Classification: Monounsaturated fat is a type of dietary fat. It is one of the healthy

fats, along with polyunsaturated fat. Monounsaturated fats are liquid at room
temperature but start to harden when chilled.

2. Polyunsaturated fats

 Polyunsaturated fat is a type of dietary fat. It is one of the healthy fats, along with
monounsaturated fat. Polyunsaturated fat is found in plant and animal foods, such as
salmon, vegetable oils, and some nuts and seeds.

 Classification: The two major classes of polyunsaturated fats are omega-3 and
omega-6 fatty acids. Both are essential fatty acids that your body needs for brain
function and cell growth. Yet, your body cannot make essential fatty acids, so you
must get them from your diet.
3. Saturated fats

 Saturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat.
These fats are most often solid at room temperature. Foods like butter, palm and
coconut oils, cheese, and red meat have high amounts of saturated fat.

 Classification: Fatty acids are classified according to the presence and number of
double bonds in their carbon chain. Saturated fatty acids (SFA) contain no double
bonds, monounsaturated fatty acids (MUFA) contain one, and polyunsaturated fatty
acids (PUFA) contain more than one double bond.

4. Trans Fats

 Trans fat is a type of dietary fat. Of all the fats, trans fat is the worst for your health. Too
much trans fat in your diet increases your risk for heart disease and other health
problems. Trans fats are made when liquid oils are turned into solid fats, like shortening
or margarine.

 Classification: Trans fatty acids (TFA) can be divided in two groups: artificial TFA
(industrial) and natural TFA (ruminant).