CARBOHYDRATES AND ITS

CLASSIFICATION
• Carbohydrates-are the major
source of energy in our body
(simple sugar, starch sugar
and cellulose). All contain
carbon hydrogen and oxygen.
• CLASSIFICATION:
I. Monosaccharide - 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.
II. Disaccharides - Yield two
monosaccharide molecules
upon hydrolysis.
a. Sucrose (C12H22O11) glucose
+ fructose - a.k.a table sugar
in the free state throughout
the plant kingdom. Good
sources of sucrose are sugar
cane, sugar beets, and maple
syrup.
b. Lactose (C12H12O11) glucose
+ galactose-or milk sugar is
found in nature mainly in the
milk of mammals.
c. Maltose glucose + glucose-
is found much less commonly
in nature than either sucrose
or lactose. It is found in
sprouting grains.
III. Polysaccharides - also
called complex carbohydrates
and can be hydrolyzed into
many monosaccharide units’,
examples, vegetables, fruit,
nuts, cereal bran.
a. Starch - a polymer of
glucose and the chief sources
are corn, potatoes, rice, and
cassava whose uses are for
foods.
b. Cellulose – is also a polymer
of glucose. It is the chief
structural components of
plants and woods. Cotton
fibers are almost pure
cellulose. It is also used for
making rayon fibers,
photographic film and
cellophane. It is an important
source of bulk in the diet.
c. Glycogen – the reserve
carbohydrates of the animals
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.
LIPIDS -is derived from a
Greek word “lipos” which
means fat. They are diverse
organic compound, found to
be water insoluble
(hydrophobic), but they are
found to be soluble in fat
solvent. These include fats,
oils, waxes, certain vitamins
(such as A, D, E and K), etc.
a. Saturated- many carbon
and hydrogen bonded as
possible, single bond, (Solid at
Room Temp.)
b. Unsaturated -carbon bonds
must have at least one double
bond (usually Liquid at Room
Temp.) Generally good for
you: fish oil, avocado, olive oil,
red meat.
• CLASSIFICATION:
I. Simple Lipids
a. Neutral fats - Oils are fats in
the liquid state.
b. Waxes - Fruits and leaves of
many plants have waxy
coatings, that can protect
them from small predators
and dehydration.
I. Complex Lipids
a. Phospholipids - In addition
to fatty acids and alcohol
presence, they also contain
phosphorous.
b. Glycolipids – are lipids
containing carbohydrates
c. Sulpholipids –with sulfate
groups
d. Lipoproteins – When lipids
contain protein. Ex.
Triglycerides are fat
molecules making most of
your body fat and the fat found
in food. High levels can
increase your risk for heart
disease, stroke, and nerve
damage.
• Biological Importance of
Lipids