CARBOHYDRATES

Are, Arevalo BS PSY 2-B

CARBOHYDRATES
• are the most abundant organic molecules in nature and
play a vital role in all life.
• a naturally occurring compound, or a derivative of such a
compound, with the general chemical formula Cx(H2O)y,
made up of molecules of carbon (C), hydrogen (H), and
oxygen (O).
CARBOHYDRATES
• The chemical formula of a carbohydrate is Cx(H2O)y,
which denotes some carbons (C) with some water
molecules (H2O) attached—hence the word carbohydrate,
which means “hydrated carbon.”
CLASSIFICATIONS
1. Monosaccharides - They can not be hydrolyzed to small
compounds. Their general formula is Cn(H2O)n. They are
also called as simple sugars.

Examples: Glucose, Fructose, Galactose.

CLASSIFICATIONS
2. Disaccharides - They provide energy to human body.
They consist of two monosaccharide units held together
by glycosidic bond; so, they are glycosides.

Examples: Sucrose, Lactose, Maltose.

CLASSIFICATIONS
3. Oligosaccharides - contain a small number (usually 3-10)
of monosaccharide units linked together.

Example: Raffinose (found in beans, cabbage, broccoli),

Stachyose (found in legumes, grains, and vegetables),
Maltotriose (formed during the breakdown of starch).
CLASSIFICATIONS
4. Polysaccharides - they are polymers of monosaccharides.
They contain more than ten monosaccharide units. The
monosaccharides are joined together by glycosidic linkage.

Examples: Starch, Glycogen, Cellulose.

 PHYSICAL PROPERTIES OF
CARBOHYDRATES
Solubility
Carbohydrates are generally soluble in water due to the presence of hydroxyl (-OH) groups in
their structure.

Sweetness
Many carbohydrates exhibit a sweet taste, with monosaccharides like glucose and fructose
being particularly sweet.

Melting Point
The melting points of carbohydrates can vary widely depending on their chemical structure

Hygroscopicity
Carbohydrates have a tendency to absorb moisture from the environment due to their
hydrophilic nature.
Optical Activity
Many carbohydrates are optically active, meaning they can rotate the plane of polarized light
 CHEMICAL PROPERTIES OF
CARBOHYDRATES
Composition
Carbohydrates are made up of carbon, hydrogen, and oxygen atoms in a ratio of 1:2:1,
respectively

Functional Groups
Carbohydrates contain functional groups such as hydroxyl (-OH) groups, which make them
polar molecules.

Isomerism
Carbohydrates exhibit isomerism, where molecules with the same molecular formula can
have different structural arrangements.

Solubility
Most carbohydrates are soluble in water due to their hydrophilic nature resulting from the
presence of hydroxyl groups.
Reactivity
Carbohydrates can undergo various chemical reactions such as hydrolysis, dehydration
synthesis, and oxidation.
USES/IMPORTANCE
• Providing energy for the body is its primary function.
• Acting as a storage form of energy in the body.
• Serving as cell membrane components that mediate some forms of
intercellular communication.
• Serving as a structural component of many organisms,including the
cell walls of bacteria, the exoskeleton of many insects and the fibrous
cellulose of plants.
 REACTIONS UNDERGO
Hydrolysis
Carbohydrates can undergo hydrolysis, a reaction where water is used to break down
complex carbohydrates into simpler sugars.
Dehydration Synthesis:
Also known as condensation reaction, dehydration synthesis is a process where two
monosaccharides join together with the removal of a water molecule to form a disaccharide.
Fermentation:
Carbohydrates can undergo fermentation, a metabolic process where sugars are converted
into alcohol or organic acids by microorganisms like yeast or bacteria.
Oxidation:
Carbohydrates can undergo oxidation reactions, where they react with oxygen to produce
energy through processes like cellular respiration.
Maillard Reaction:
The Maillard reaction is a complex chemical reaction between amino acids and reducing
sugars that gives browned foods their characteristic flavor and color.
 SOURCES
• Complex carbohydrates: These are made up of long chains
of sugar molecules, and they are found in foods. These
provides a steady release of energy over time.
• Simple carbohydrates: These are composed of one or two
sugar molecules, and can provide a quick source of energy.
 DISEASES ASSOCIATED
Diabetes Milletus
A metabolic disorder characterized by high
blood sugar levels over a prolonged period.
Glycogen Storage Diseases
These are a group of inherited metabolic
disorders that affect the body’s ability to
break down glycogen or convert it to glucose.
Galactosemia
A rare genetic disorder that affects the
body’s ability to metabolize galactose, a type
of sugar found in milk and dairy products.
Fructose Intolerance
A condition where the body has difficulty
digesting fructose, a simple sugar found in
fruits, honey, and some vegetables.
Lactose Intolerance
The inability to digest lactose, the sugar
found in milk and dairy products, due to
insufficient levels of lactase enzyme
Obesity
Obesity is often linked to excessive
consumption of high-calorie foods rich in
carbohydrates, particularly refined sugars
and processed grains.
 REFERENCES
• https://byjus.com/biology/sources-of-carbohydrates/#nutrition-
sources
• https://www.britannica.com/science/carbohydrate
• https://www.hsph.harvard.edu/nutritionsource/carbohydrates/
 REFERENCES
• Berg JM, Tymoczko JL, Gatto GJ Jr., Stryer L. Biochemistry. 8th edition. W.H.
Freeman;
• Nelson DL, Cox MM. Lehninger Principles of Biochemistry. 7th edition. W.H.
Freeman;
• Smith, John D. Biochemistry of Carbohydrates. New York: Academic Press.
• Brown, Sarah K., et al. Chemical Reactions of Carbohydrates. London: Springe
THANK YOU!