CARBOHYDRATES

& LIPIDS

By Group 2 (ANATOMY)
Carbohydrates
*Carbohydrates, or saccharides, are biomolecules.
*Also known as "carbs," carbohydrates have several
roles in living organisms.
-energy transportation
-reproduction
-immune system
-development of disease
-blood clotting
Fast Facts on Carbohydrates
• "Saccharide" is another word for "carbohydrate."
• Foods high in carbohydrates include bread, pasta,
beans, potatoes, rice, and cereals.
• One gram of carbohydrate contains approximately 4
kilocalories
• High glycemic index (GI) carbohydrates quickly enter
the bloodstream as glucose
• Switching to a low-GI diet improves the chance of a
healthy weight and lifestyle
• Two basic compounds make up carbohydrates:
-Aldehydes: These are double-bonded carbon and oxygen
atoms, plus a hydrogen atom.
-Ketones: These are double-bonded carbon and oxygen
atoms, plus two additional carbon atoms.

Carbs can combine together to form polymers, or chains.

• These polymers can function as:
• long-term food storage molecules
• protective membranes for organisms and cells
• the main structural support for plants
Most organic matter on earth is made up of carbohydrates.
They are involved in many aspects of life.
Monosaccharides
• This is the smallest possible sugar unit.
Examples include glucose, galactose, or
fructose. Glucose is a major source of energy
for a cell. "Blood sugar" means "glucose in the
blood."
• In human nutrition, these include:
-galactose, most readily available in milk and
dairy products
-fructose, mostly in vegetables and fruit
Disaccharides
• Disaccharides are two monosaccharide molecules
bonded together, for example, lactose, maltose, and
sucrose.
• Bonding one glucose molecule with a galactose
molecule produces lactose. Lactose is commonly
found in milk.
• Bonding one glucose molecule with a fructose
molecule, produces a sucrose molecule.
• Sucrose is found in table sugar. It is often results from
photosynthesis, when sunlight absorbed by chlorophyll
reacts with other compounds in plants.
Polysaccharides
• Different polysaccharides act as food stores in plants and animals.
They also play a structural role in the plant cell wall and the tough
outer skeleton of insects.
• Polysaccharides are a chain of two or more monosaccharides.
• The chain may be:
-branched, so that the molecule looks like a tree with branches and
twigs
-unbranched, where the molecule is a straight line
• Polysaccharide molecule chains may consist of hundreds or
thousands of monosaccharides.
• Glycogen is a polysaccharide that humans and animals store in the
liver and muscles.
• Starches are glucose polymers that are made up of amylose and
amylopectin. Rich sources includepotatoes, rice, and wheat. Starches
are not water soluble. Humans and animals digest them using
amylase enzymes.
LIPIDS
• Lipids are molecules that contain
hydrocarbons and make up the building
blocks of the structure and function of
living cells. Examples of lipids include fats,
oils, waxes, certain vitamins, hormones
and most of the non-protein membrane of
cells.
• What are lipids soluble in?
Lipids are not soluble in water. They are non-polar and are thus
soluble in nonpolar environments like in choloroform but not
soluble in polar environments like water.
• What do lipids consist of?
Lipids have mainly hydrocarbons in their composition and are
highly reduced forms of carbon. When metabolized, lipids are
oxidized to release large amounts of energy and thus are useful
to living organisms.
• Where do lipids come from?
• Lipids are molecules that can be extracted from plants and
animals using nonpolar solvents such as ether, chloroform and
acetone. Fats (and the fatty acids from which they are made)
belong to this group as do other steroids, phospholipids forming
cell membrane components etc.
• Hydrolyzable/Non-hydrolyzable lipids
Lipids that contain a functional group ester are
hydrolysable in water. These include neutral fats, waxes,
phospholipids, and glycolipids.
Nonhydrolyzable lipids lack such functional groups and
include steroids and fat-soluble vitamins (e.g. A, D, E,
and K). Fats and oils are composed of triacylglycerols or
triglycerides. These are composed of glycerol (1,2,3-
trihydroxypropane) and 3 fatty acids to form a triester.
Triglycerides are found in blood tests. Complete
hydrolysis of triacylglycerols yields three fatty acids and
a glycerol molecule.
• Mono/poly unsaturated and saturated
Those fatty acids with no carbon-carbon double bonds
are called saturated. Those that have two or more
double bonds are called polyunsaturated. Oleic acid is
monounsaturated.
Saturated fats are typically solids and are derived from
animals, while unsaturated fats are liquids and usually
extracted from plants.
Unsaturated fats assume a particular geometry that
prevents the molecules from packing as efficiently as
they do in saturated molecules. Thus the boiling points
of unsaturated fats is lower.
• Synthesis and function of lipids in the body
Lipids are utilized or synthesized from the dietary
fats. There are in addition numerous biosynthetic
pathways to both break down and synthesize
lipids in the body.
There are, however, some essential lipids that
need to be obtained from the diet. The main
biological functions of lipids include storing
energy as lipids may be broken down to yield
large amounts of energy. Lipids also form the
structural components of cell membranes and
form various messengers and signalling
molecules within the body.
Thank You !